What did you Keto today? Part Deux!


(Mike W.) #1331

Grilling is my favorite way to prepare it!


(Mike W.) #1332

You’re too kind.


(Running from stupidity) #1333

Made my own mayo. I’m not sure about it yet. Can’t taste it until tonight as I’m 1MAD today. But it smells very olivey. I’m guessing that’s the olive oil I used. Might need to add some mustard.


(Karen) #1334

Artsy!


(Running from stupidity) #1335

I suspect the photo is better than the product…


#1336

Yep, I know. This isn’t really anything special, but it really did the trick. Coming off a 72 hour fast I ended up eating this tonight (photo taken in a frozen yogurt place where my wonderful 4-year-old and my wife nommed down some of the sweet stuff layered with an assault of even sweeter toppings). I nipped to a nearby Chipotle and broke my fast with this. After I finished, I felt like I’d drank two cans of Red Bull (from the old days), it had that much of an effect on me. I danced with my daughter in the parking lot, for example.

  • Burrito bowl
  • Carnitas (wait until they’ve scooped out a portion then ask them to double it, guaranteed to get a nice helping)
  • No rice
  • No beans
  • Guacamole
  • Sour cream
  • Cheese
  • Lettuce

Comes out to approximately 875 calories, 63g fat, 12g carbs (not accounting for fiber etc), and 56g protein.


Keto experiences at restaurants
November 2018 IF / EF Chat ALL WELCOME
(The amazing autoimmune 🦄) #1337

I have been making my mayo from the beginning, my first try I used EVOO. My husband loved it, me not so much. I have since moved on to avocado oil, which I prefer to the EVOO. I was thinking of trying macadamia nut oil, but haven’t yet. Let us know how it turned out.

By far my favorite homemade condiment has been the blue cheese salad dressing and ranch dressing made from the homemade mayo.


(Allie) #1338

I’ve found mustard to be essential with homemade mayo.


#1339


Creamed spinach + omelette with squid (I had the prepackaged items, sans eggs in the fridge from Marks & Spencers)

Crappy day today so ended up bingeing. It wasn’t carbage but defo emotional eating at play. This was what I made about an hour AFTER I had lunch. Annoyed and stressed over the emotional eating bit but this was yummy.


(Running from stupidity) #1340

I’m beginning to think the olive oil I used was too strong, even though it’s supposedly “delicate” rather than “classic.”


(Allie) #1341

I really like it with a mix of ghee and olive oil.


(Running from stupidity) #1342

Mmm, I like that idea a lot. Guess I’d better make a new batch of ghee (to go with my browned butter I made last time I made ghee :slight_smile:

I guess I could try to rescue this one by adding ghee to it…


(Allie) #1343

Not too much unless you want it to solidify, I found this out with my last batch which tastes lovely but melted on my meat :joy:


(Running from stupidity) #1344

Protein overload! When you need a heap of protein and fat, this dinner delivers - 24-hour twice-cooked rump steak, two chicken sausages fresh from bathing in piping hot noisette buerre, finished with a perfect amount of Alfredo zoodles. All cooked on heritage cast iron for added flavour and style points.


(Mike W.) #1345

Even a small amount, not enough to add any mustard flavor, acts as an emulsifier. The same as with a creamy vinaigrette.


(Central Florida Bob ) #1346

FWIW, my wife loves making mayo (as well as Caesar dressing) and has switched to a blend of “extra light” olive oil and avocado oil Using EVOO in mayo is good but the olive flavor can overpower some things. Mustard always. Sill plays with amounts of different ingredients to make slightly different variations all the time.


(Mike W.) #1347

Would you care to share that Caesar recipe? Haven’t perfected that one yet.


(Karen) #1348

Breakfast of champions. Eggs bacon kale slaw. Yes, and some butter


(Central Florida Bob ) #1349

The basic recipe is from Once Upon A Chef, hosted by Jennifer Segal.

https://www.onceuponachef.com/recipes/caesar-salad-dressing.html

Jenn’s recipe calls for 1 cup of “commercial” mayonnaise (“best quality such as Hellmann’s Real”), but since my wife makes the mayonnaise, she makes that first in a one quart mason jar then adds the Caesar ingredients. She makes two cups of mayo and doubles the ingredients in the Caesar recipe.

Homemade Caesar Salad Dressing
By Jennifer Segal, adapted from Gourmet magazine
Servings: Makes 1-1/3 cups (enough for about 10 starter salads)
Total Time: 10 Minutes
Ingredients

2 small garlic cloves, minced
1 teaspoon anchovy paste (found near the canned tuna in the supermarket)
2 tablespoons freshly squeezed lemon juice, from one lemon
1 teaspoon Dijon mustard (I like the brand Maille)
1 teaspoon Worcestershire sauce
1 cup mayonnaise, best quality such as Hellmann's Real
1/2 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.

Since my wife is making it in the mayonnaise she just made, she uses the stick blender to add ingredients and ensure they’re mixed in well. This eliminates the “Instructions” paragraph in Jenn’s recipe. The parmigiano is generally the last ingredient added.

If you don’t have a mayo recipe you’re happy with, you could use whatever your favorite is.

Before she started making this, my favorite of the commercial dressings was Marie’s Caesar, but Marie’s uses soybean oil. My wife uses better oils and we can tell: this tastes better. This is now my favorite dressing anywhere.


(Jane) #1350

Steak, cashews, celery, spinach and heavy cream.