What did you Keto today? Part Deux!

(Running from stupidity) #3963

The perfect lunch. Chicken sausage. Garlic sausage. Spam. Basil Haloumi. Cherry tomato. Cheese and bacon bread. Cherry tomatoes. Avocado. Himalayan Pink Salt. What’s not to love?

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(The amazing autoimmune 🦄) #3964

Looks so yummy. I hope you ate some. :blush:

(Running from stupidity) #3965

That was Cha’s plate, but mine was similar, just didn’t have the cherry tomatoes on it. She’s really into sprinkling that salt all over stuff ATM :slight_smile:

(Jody) #3966

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Pickles, Olives, Spicy Pickled Quail Eggs, 2 string cheese, Salad (homemade mayo, butter lettuce, 2 eggs), 2 grilled Chicken thighs, “white meat” Duck quarter.

Off screen: ChocoRite for dessert

(Karen) #3967

I use the same recipe for waffles. I’ve often thought about using it for bread

(Karen) #3968

Bacon bread. Is it just bacon? Or a recipe? Aren’t tomatoes tasting like dessert these days.

(Karen) #3969

These tortillas keep in the refrigerator? Do you need to form them or do they stay soft to form later?

(Full Metal KETO AF) #3970

Moving Day Frittata

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Prosciutto, gruyere cheese, asparagus, sweet peppers, mushrooms.

(Diane) #3971

Thai basil… Thai curry!

(Jane) #3972

Sausage and smoked cheddar (imported from Australia) plate.

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#3973

How did you do this? Looks good

ETA nevermind I see it in an above comment. :wink:

#3974

I’ll have to take your word for it, because I can’t really make it out. :wink:

#(youknowwhatgoeshere)

(Diane) #3975

As per your inspiration, I’ve “recreated” my favorite bagel. Somehow hits the spot In a way nothing else has since going keto.

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Thanks!

#3976

Got something similar going on with a bottle of rice wine vinegar :thinking:

#3977

That Everything but the Bagel seasoning is everything.

(Charlie Kathopoulis) #3978

@Keto6468 We enjoy it with poached eggs, a bed or spinach and asparagus - nice to have something to mop up the yolks :smiley: Don’t have it often but when we do it’s great.

(Charlie Kathopoulis) #3979

Not sure Karen - literally one of our staff members passed it on to me as I was reading this thread and I simply attached it. I was to try it last night but my wife had already prepped dinner. I do plan on trying them this weekend.

(Ernest) #3980

Buttered shrimp and eggs. Shrimp is all. In the cooking. Brine, hit em HOT and fast.
It takes less time to cook raw shrimp than to reheat already cooked shrimp. I just never understand why folks buy precooked frozen shrimp.

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(MooBoom) #3981

Had a real hankering for something tomato-ey and pasta-ish yesterday. Spaghetti bolognese it was! It’s not too different from what I used to make in my sugar burner days, except I add bacon (so @juice no conniptions please :joy:), use a low carb Passata instead of a Commerical tomato pasta sauce, the fattiest beef mince I can get and add fatty pork mince too.

Oh and the pasta is zucchini ‘fettuccine’ (cut on a mandolin) mixed with konjac spaghetti noodles.

Hit the spot! As close to the real thing as I’ve managed to date.

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(Running from stupidity) #3982

Bacon fixes everything :slight_smile:

We’ve been using the Val Verde passata, and it seems good.

And Daikon noodles spiralised. They rock. Roasted daikon kinda sucks, though.