What did you Keto today? Part Deux!

#2499

Decided to break my fast this afternoon. Feeling great, no issues, but the wife took some stuff out day before yesterday that needed to be eaten. Plus, I actually needed room in the fridge, since I’m doing some more Cheese Cakes for an order. (Delivered a couple this morning, since room was getting tight in the fridge.

Also breaking with some un-friendly foods, so this will be a test of sorts, since I only Fasted 41 hrs. Want to see if a shorter Fast will still effect me breaking with Eggs, Bacon and Sausage Links. … Also threw in 4 Brazil Nuts

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Plus, I put some NY Strips and a Top Sirloin in a Sous Vide bath for tonight. Plan to flame-grill to sear.

#2500

I was feeling a bit peckish so made a big lunch.

  • Lip-on ribeye
  • Macadamia nuts (what was left of them anyway)
  • Shrimp
  • Two bratwurst
  • Prosciutto with cream cheese
  • Fromager d’Affinois

Very filling. The cheese was amazing and won’t last long in my house.

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(Carl Keller) #2501

A wheel of parmesan cheese can cost over $1,000. A single wheel takes at least one year to age, 131 gallons of milk to make, and it can only be made in a restricted area in northern Italy, in the region of Emilia Romagna.

(Running from stupidity) #2502

I think I found the cheese troll!

:slight_smile:

(Cindy) #2503

I think I’m in a liquid-y mood today. I made some chicken bone broth a few days ago…had a cup of that earlier today and now I’m drinking my version of Cafe Mocha (coffee, cocoa, 1 packet erythritol, some HWC), which is very yummy.

(Michelle) #2504

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late breakfast was chocolate cake and whipping cream. :birthday: :birthday: :birthday: :birthday:
(cake is 90 sec keto bread with added cocoa, swerve, half a :avocado:, flaxseed and some Philly cream cheese)
Mid afternoon snack of cheese :cheese: and tea :tea:.

It’s snow storm day here and it is nice to eat comfort food and still know that I am staying on track.
KCKO.

#2505

Hmmm… Now I wonder just what other WOE/WOL would allow something such as this!!! :smile: Nice!

(Ernest) #2506

Before…
Boneless

After…

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(Michelle) #2507

Right @Digital_Dave. Total blows my mind. I started keto in April. So It’s still bit of mental stumbling block for me. “Cake for breakfast?” :grin::grin::grin:sure just maybe add some extra butter to make sure you get the fat. #boringketo
Learning to eat and enjoying delish food guilt free is so freeing.

#2509

What is this delicious looking beef???

#2510

Are you able to describe the taste? I’ve never heard of gelatin in coffee. Sounds nasty, but that’s what I thought about bulletproof coffee when it was first described to me. Now I prefer BPC over anything from Starbucks or Tim Hortons.

(Sophie) #2511

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Dying to know the purpose of the level! :smile:

#2512

Ensuring I don’t mess up as badly as @juice - he’s not very good with forks.

(Sophie) #2513

Ha! Give him a break…he is on the underside of the earth. :laughing:

(Jane) #2514

Keto Chicken Pad Thai over cauliflower rice.

Used a bag of frozen cauliflower rice and after nuking it I heated up some of my homemade ghee and scrambled a couple of eggs in it then added my cauliflower rice and gave it a good stir.

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(Jane) #2515

OMG - I was looking at the picture of the Pad Thai I posted and it looked like a hair in it!!!
:scream:

I blew on the screen of my phone and it vanished
:rofl:

(Carl Keller) #2516

That’s hilarious!

He said he thinks it’s mislabled Wagyu beef. Wagyu is slightly cheaper than gold.

Japanese Wagyu Ribeye A5 Whole Loin
$1,199.95 from Grand Western Steaks

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#2517

My chicken thigh meal prep today:

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My cheap and lazy meal prep method. In this case:

I bought 4.5 pounds of bone-in, skin-on chicken thighs because they were $0.89/# this week, and stripped off the pound of chicken skin to reduce calories. Layers I put into a 9"x13" glass cake pan:

  • Half small head of cabbage (305g)
  • Large onion (367g)
  • 8 oz sliced white mushrooms (207g)
  • 3.5# Skinless chicken thighs (1588g)
  • Spices – Smoked Paprika, Italian seasoning, garlic powder, onion powder, salt, pepper

They were baked for four hours at 250° F, then I flipped the thighs and topped with more spices and some grated Parmesan cheese. Then back into the oven for another 20 minutes at 400° F.

The thighs went into meal prep containers and the veggies and run-off went into Lock and Lock containers. One of each will go into the freezer and one of each will go into the fridge. I use the run-off in single serve soups and side dishes. The thighs can be eaten cold or heated up, as-is or shredded, even finely chopped up for chicken salad.

I prefer to start from bone-less, skin-less thighs, but they don’t go on sale nearly as often, or at nearly as low a sale price.

During that last 20-minute cook, I turned two 8-ounce packages of sliced cheese into cheese crisps using the microwave (3 slices per batch; 2 minutes per batch; 6 batches). One package of pepper jack cheese and one of Havarti cheese.

(Doug) #2518

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Ernest, never seen the like of that in my whole life.

#2519

Nor I :open_mouth: