Thanks! I’ve been building a Pinterest board called the “Keto Bread Experiment”. I plan to test all the interesting low carb, keto bread recipes I’ve been collecting (this may indicate some latent, ok- not so latent, OCD tendencies, 
) as I hunt for the BEST low carb bread.
I think this recipe is going to kickstart the experiment. Once I complete my current fast. 
Clarebear your plate is beautiful, balanced and likely a correct amount of food. I think it is still possible to over eat even on keto. And I think I do.
It’s a nice one I promise you - it toasts well and is really nice with lots of different foods!
Good luck on your fast! 
Ahh thank you! It definitely is easy to over eat, some days I find I under eat too! This meal will definitely keep me going until dinner.
Yesterday was a different story! I had a feeling my lunch wasn’t enough, and sure enough I was hungry before dinner time!
‘Sirloin Tip’ or “Beef Knuckle’ - looks small but the knife blade is 18 cm or 7”. 4 kg or 9 lbs. Good price = $3.19 U.S. per lb, or $7.02 U.S. per kg. It is said to be the most tender of the ‘round’ cuts; we will see.
It’s like butchering a tenderloin - you need to scrape off some ‘silverskin’ and chase down connective tissue and cut it off/out. I ended up with 10 nice little steaks, visually indistinguishable from filet mignon - and yes, too lean just like that cut. 
The rest I cubed, sauteed in hot olive oil, and added to a mighty pot of beef + vegetable soup/stew.
The steaks are in 4 separate bags in the sous vide cooker @57 °C or 134 °F. I’m not kidding myself, these aren’t going to rival filet mignon for tenderness, so I’m thinking try them first at 6 hours, then around 24.
Dinner: Salad, Pickles and Olives, then Lamb Loin Chops, Bacon, Brussel Sprouts and Turkey Salad. … This is the first time having Lamb really, and it was pretty good. I did have a Gyro a few times when I was growing up years ago, which I believe is also lamb, but this is the first time making it really.
And Just where are the pickles and olives? Brought a jar of pickles to work in case I get a little peckish
Prepared beef shoulder differently this time. Rather than just frying in butter with the seasoning, I boiled it with about a cup of water with the seasoning, boiled off the water then fried it in butter. It was softer that way. Maybe next time I’ll add more water and boil it a bit longer. Served on sauerkraut.
Morning matcha with 1tbsp HWC and 1 teaspoon (close to a teaspoon. I scoop out about an almonds sized glob) of coconut oil because I like how it sweetens it. More caffeine than regular tea only it’s a slower hit and lasts hours without a caffeine crash. So good. Full of antioxidants.
On my fast days I now just do it plain with a drop of vanilla extra, no cream or oil.
I haven’t ever tried matcha. I don’t drink regular coffee or tea either. But I had to like this beautiful drink. I’m so longing for spring to bring back some of that bright green into the world. Thanks for sharing!
Matcha is getting friendly press in the “hug-a-tree” “news” sources. My heavy bias against such things rendered an eyeroll and audible groan when my lovely wife bought some.
Then I drank it. Oh, my. Yes, I did apologize to her for my reaction. She is an awesome woman.
I love the stuff. It is amazingly delicious. I’ve given up coffee for Lent, and a large and pipin’ hot mug of Matcha, with HWC, is providing me with delicious company this morning.
This is the first time I’ve ever been tempted to try matcha. I’ll have to check it out. Though I have to be careful with caffeine.
I have to be careful with caffeine too. This has less than coffee but more than regular green tea or black tea. It also has l-theanine which tempers the caffeine effect and makes it more even a caffeine hit and less of a stress to the system.
I recommend getting the powder and one of those little batter powered frothers to mix it up. I wouldn’t order it from Starbucks because they use a matcha blend with sugar 
Eggs, Bacon and Knockwurst. 
