Sunday lunch is curry fried eggs with baby bok choy and mushrooms. (Giving eggs a fourth chance. Please let this work, I love you eggs)
What did you Keto today? Part Deux!
This was the best steak yet! Fried up spinach and kale with coconut oil, and the mushrooms were fried in butter, roasted some courgettes…and butter of course! YUMMM!
It may be the lighting, but I think that fork is leaning to the right a bit.
Didn’t use the ruler this time?
I did eyeball it, but it was parallel to the grid. I rotated it a degree or two. And I just checked with my ruler against the screen. I think it is the lighting.
Made another oat fiber mug muffin. This time I made it with a little bit of salt and a little bit of sweetener. I also ate it with natural peanut butter and sugar free jelly. That gives me five carbs, but totally worth it. I thought the mug muffin was better, but I’ll have to try it with a meat sandwich to see if the sweetener and salt works.
Yeah, it actually took her a while cooking it all up. Once done, I cooked up some Ground Sausage, Strip Steak and lightly Caramelized Onions.
… Then made a Pepperoni & Bacon Pizza.
Crust wasn’t burn, but does look darker in this pic. … So ate my one piece and started making mine.
smart dogs “foot long” for lunch. Did some munching on nuts and deviled eggs a bit after. Broccoli cheese soup for dinner. 19 net carbs all total
So, after making the Pepperoni & Bacon Pizza earlier (see above) I went ahead and made the one I wanted to make today, which was a Steak & Cheese Pizza with Fried Onions. … Split it with my Son, and then had 2 squares of 92% Ghirardelli chocolate and a small cup of Halo Ice Cream. … Yeah, this all spells out a fast coming!
…So yep, I carbed it up a little today for this.
It was actually thicker then the picture makes it appear. Probably 1-1/2" or so…
Aged this baby in the fridge. What a difference! I’m an end cap kind of gal. I like some crispy bits! Tell you what- I’m the kind of full that’ll make my Monday 42 hour fast a total breeze.
Sunday Fusion Dinner
Blackened T-Bone topped with Gulf Shimp sautéed with butter and Moroccan preserved lemon. Bok Choy on the side.