I didn’t feel like cooking so I ate mostly cheese and picky bits again. Boyfriend had leftover chili and half a rotisserie chicken lol
What did you Keto today? Part Deux!
Screenack
(less is more, more or less)
#4945
Keto Clusters
I made this up. I lack @Juice’s mad photo prep and shooting skills, but this after dinner treat is now my favorite.
- 1/4 cup Aldi’s Raw Cashews, Walnuts, and Macadamia Nuts, frozen
- 1 heaping teaspoon erythritol (optional)
- 1/4 cup (-ish) Coconut oil, warmed to liquid
Place the cold nuts and erythritol into the bowl. Warm the oil and sprinkle over the dry mixture. Mix until the oil congeals over the nuts. It helps if your room’s temperature isn’t near coconut oil’s melting point of 76°. In other words, this is perfect for mixing on cold winter nights.
The coconut oil helps with making the nuts filling, so you can’t overeat, but also is quite delicious. Clustering works better on colder days, when I mixed this today, it was a balmy 70° at my house.
Digital_Dave
#4946
Well, the Wife finally made that huge ass turkey that’s been taken up room for a while! 
… So had a Salad, some Pickles, Olives, Deviled Eggs & Brussel Sprouts. - But half way through, I was finding a bit dry and was missing something! 
- Someone… forgot about the Turkey treats. 
So after I finally got the added Liver & Gizzard, I added some of the Turkey Juice too, which helped it a lot! 
After Turkey treats originally forgotten… Plus the Heart was only found after the meal was done.
David_Stilley
(Full Metal KETO AF)
#4947
Blackened Pork Loin Chop
with Braised Cabbage
Keto on a budget, a $10 pork loin cut into 11 1” chops ready for freezing and sousvide.
I started a batch of Dill Pickle Sauerkraut.
Three days later Kraut Rising.
anon54735292
#4948
Have a pork loin in the freezer & have been wondering what to serve it with - cabbage of course 
Meerkatsandy
#4950
David_Stilley
(Full Metal KETO AF)
#4951
I should have taken more pictures than the final product. Basically the recipe is
Dill Pickle Sauerkraut
1100 grams of fine shredded cabbage
400 grams of sliced cucumber with the ends trimmed off (I used Persian)
30 grams of pickling salt
2T dry dill weed
1T dill seed
2t coriander seed
1t garlic granules or powder,
(I didn’t have fresh or I would have used a bruised clove in each jar)
4 dried red chili peppers (optional)
6 whole cloves
You can use any weight of vegetables, just weigh them and multiply the grams by 2% for the amount of salt needed.
Add salt to cabbage, let it sit 10 minutes, kneed and squeeze with your hands extracting the juice. Add the rest of the stuff and kneed and squeeze again for a couple of minutes. Check out my Paò Caí recipe for packing technique. Pack in clean vessels and finish like I did in the Paò Caí recipe. I plan on a 3 week ferment time. 
That’s it, 30 minutes work if you own a mandolin.
David_Stilley
(Full Metal KETO AF)
#4952
Have you ever BBQed them? Portuguese tradition with salt and lemon.
Urbanlotus
(Susan)
#4953
I’m making Keto Cream Cheese Fat Bombs today.
No pictures yet. I think instead of rolling them in cocoa, I will cover them in melted 90% Lindt chocolate with a little coconut oil in them. I exchanged Erythritol for Swerve and wish I hadn’t. I much prefer Erythritol. And I substituted the rum essence with vanilla essence as that is what I had.
David_Stilley
(Full Metal KETO AF)
#4955
That looks awesome, are they sousvide? Is that a pan sauce?
damgal
(Carol)
#4957
Thank you! (I was really hoping you just threw the cabbage into some pickle juice and called it a day but, this sounds like something I could do.)
Shortstuff
(Allie)
#4958
Homemade Bulgarian yoghurt with a fatty coffee, and now a plate of chopped pork heart cooked in ghee and smothered in mayo…
Mollyann_Hesser
(Mollyann Hesser)
#4961
I love sardines! Your picture reminds me of sunny afternoons in my nonna’s kitchen. 