How many here are former vegans or former vegetarians?

(Michele) #41

Maybe this is your opportunity @barefootbob to start a bacon festival?!

#42

Kind of an introvert so it would be like… 4 people, tops. :smile:

(Brian) #43

I have a good friend who’s an introvert. One of his favorite lines is that he, and a group of people just like him could get together, spend an hour, say hardly a word, and leave having had a wonderful time. LOL! :slight_smile:

(Tovan Nhsh) #44

Raised in Georgia myself. Honestly the only food I really miss from pre-keto days is my grandmothers cornbread. As a special treat she would occasionally make cracklin cornbread. Ah, the days gone by :slight_smile:

(Sophie) #45

You need to try this. It’s become my go-to for cornbread and it’s really, really good!

(Brian) #46

Have you tried any of the keto cornbread recipes that use a corn extract for some real corn flavor? I’ve been wanting to try some but still haven’t bit the bullet and bought some of the extract. It’s pretty pricey stuff but I’m told it tastes REALLY good.

(Sophie) #47

Thanks, I meant to tell him that you really do need to get that extract. It’s totally worth every penny! I love that stuff.

#48

If anyone comes across a keto-fied recipe for grits, please pass it on. I miss grits more than bread sometimes.

Funny, I don’t consider this a deprived way of eating but there are just a few things I’d really love to have sometimes.

(Sophie) #49

Go look at Wes’ Youtube channel. He did one on shrimp 'n grits that looked pretty good, but I haven’t tried it yet. So many recipes, so few meals to eat! :smile:

(Brian) #50

High Falutin’ Low Carb, YES!!! One of my favorites. Wes is a character, and I enjoy his wit. I also like that he’ll tell you what he thinks even if it’s not good. He’s actually the first one I saw using the corn extract for extra corn flavor. (Let’s put it this way, it’s in my shopping cart at Amazon, along with some swerve and a few other goodies, I just gotta push the button. It adds up so quick and when that $$ amount gets too big, I start deleting stuff out of the cart.)

#51

I have never been a vegetarian for more than a week. The week was when I was 12 and it was because I loved animals and wanted to be a vet. One trip to our local golden arches cured me.

I did stop eating veal in my 20s due to ethical issues (I know I still buy conventionally grown other meat and chicken although I try eating grass fed whenever possible). That was many years ago. I have seen humanely raised veal but have not bothered. Veal was my favorite meat as I do not like fatty meat or gristle. I have started getting used to chicken skin and can eat that now. I do not eat pork so a little more of a challenge.

I was a picky eater as a child, survived mostly on crepes (family was European), bread, pasta, cereal, devil dogs, breaded chicken or veal and hamburger (and I could’ve skipped the burgers made at home). Was thin until puberty (was often compared to whatever the 3rd world poster child for starvation of the moment) then gained weight but managed to keep it under control with stupid diets until almost 30.

I did low fat in the 80s, loved eating pasta all day and accomplished nothing. By my 30s I realized that eating too much bread would make my stomach hurt (one of my kids has celiac and it is genetic even though my test was negative 15 years ago). I did try Atkins too but since I could not cook I got bored with the food after a couple of weeks and quit, plus I did not know about the keto flu and almost ripped a friend’s head off during adaption. In the 90s I would mostly lose weight with moderate carb, moderate fat and no flour. Gained lots of weight while home with my kids by the turn of the century. I went mostly gluten free in 2009. Lost a bunch of weight being strict moderate carb no flour and no gluten and exercising about 8 hours a week. I regained most of it in 2014 when my exercise partner quit and I started cheating on moderate carb. Went back to it last November and lost about 15 lbs slowly

Started IF in March and Keto in April. In a bit of a stall now but sticking to it

(Michele) #52

I love this imagery. Contentment in silence. My MIL is a talker and she drives husband and myself a bit nuts at times.

(Sophie) #53

I purchased my extract direct from the MFG’s website. I think it ended up cheaper than Amazon, but then I have to pay an extra 9.25% on top of what Amazon charges because of the sales tax, so I don’t buy much from them anymore. It makes a difference. But what I wanted to tell you is that with the consistency of the almond flour breads and the flavor of that extract you will not be disappointed. Bite the bullet and get the stuff. You’ll know when you open the bottle and take a whiff. It’s truly amazing. And try Wes’s cornbread. It’s totally southern. :wink:

(Brian) #54

Thanks for the encouragement, Sophie! I’ll have to see what I can do. :slight_smile:

(Tovan Nhsh) #55

I haven’t seen this. I know what I’m making tomorrow. Thanks!

(Tovan Nhsh) #56

Is the extract something that would be carried in a store? Or more of a specialty item/online order?

(Sophie) #57

I’ve only been able to get it online. I’d consider it a specialty item for sure.

#58

Still plant based and still keto :slight_smile: It’s still possible to get into ketosis if you know how :wink:

Happy to help with meat free options

#59

I was vegetarian for an evening in 1987 after visiting a chicken abattoir for a day. But after working for a week each at both a beef and sheep abattoir, I didn’t stop eating meat. Though some of my colleagues did. I’ve also visited and worked on beef cattle, dairy, sheep farms and an intensive piggery with sows in stalls. I wanted to know how my food was produced and not rely so much on vegan documentaries.

(Jacqueline ) #60

I used to be a 5 day a week vegetarian and weekends I’d occassionally have some meat.
I’m on day 8 of keto but I have been on and off it since March 2019. I’m trying to really stick to it this time.