What did you Keto today? Part Deux!

#803

Yep, I’ve seen you and others ask that. :+1: … My mindset is that I eat until satiated. Don’t want to under-do-it. Like I said, the pups love this because they know they are getting something. :slight_smile: … and if they don’t get what’s left, we simply make them something for themselves. They get eggs 2 or 3 times a week, and yep, they even get their own Thanksgiving plates with the works! :smile: … Spoiled little [spoiler]shits[/spoiler]. :slight_smile:

Here they are getting some HIIT workouts in the yard. - But think my boy, Kito, appears to still be hungry. :slight_smile:

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(Blessed with butter ) #804

did you smoke that joint?

(Running from stupidity) #805

It’s OK now in many states to do so.

(Blessed with butter ) #806

ya we can too! Oregon the pot capital! pot store on every corner!

#807

Went with burgers tonight. Had a Salad, then two burger patties with Creamy, Buttery Sauce. But (Without CHEESE!) :weary: The wife’s Oopsie there. … Of course, Olives and Pickles, with some extra Pepperoni. Also threw some of the Mushrooms in my Salad, which was pretty good.

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But as shown below, surprise Meatballs made an appearance during the meal, so I actually have one of the patties, mushrooms & some meatballs left over for tomorrow. …so pups just got doggie cookies. :slight_smile:

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(I Am The Egg Man ku-ku-kachoo) #808

Braised Beef Tri-tip & Buttery Broccoli.

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(Candy Lind) #809

You just keep tweaking your recipe until you can’t tear yourself away from the healthy stuff! I use quite a bit of both vinegar and lemon juice in my mayo, as I like the tangy ones. And get a jar of Maille Dijon Originale (sp?) - it tastes grand and also helps the emulsification process.

(Candy Lind) #810

Petro and TA are our go-tos because of the salad bar and buffets (nearly always at Petro, much of the time at TA). And we always tell them what they are doing right - AND what they are doing wrong WRT healthy eating. We ask for butter EVERYWHERE because they still use margarine - hoping they’ll get the message eventually. We also ask them to leave off the BBQ sauces and gravies and let customers put it on if they want it. Some of them already do it (often because there’s a T2D running the place).

(Diane) #811

My sister just brought me some of this that she bought in Paris!

(Allie) #812

Just roast it @Judy1437

(Allie) #813

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Last night I cooked some beef heart chunks with the intention of eating them at work today, but I was hungry at 715 after walking my dog so I zapped up some mayo (adding in turmeric and black pepper for the health benefits), coated the heart chunks in it and had breakfast. It’ll be OMAD again today most likely.

@CandyLindTX I hate following recipes so today with my mayo I just threw in whatever I fancied and it worked well, the turmeric and black pepper was a good idea. I think a different oil would be better as I’m just using my regular extra virgin organic cold pressed olive oil at the moment.

(Diane) #814

I don’t like my mayo made with extra virgin olive oil. I find it tastes off putting and kind of bitter. I like it better with avocado oil or light olive oil.

That said, I still haven’t hit the sweet spot for my mayo experiments yet. I don’t like my homemade as much as I used to like Hellman’s.

#815

I use the Maille dijon in mine too - wasn’t aware it helped with emulsification though! I’ve only ever had one batch fail on me & that was mustard free so now it makes sense :slight_smile:

(Allie) #816

I don’t like it as much either @DiMo but am going to keep on with it in the hope of retraining my tastebuds. The olive oil is too bitter though I agree.

(Diane) #817

Yes, me too. I’ll keep on trying my own mayo. I can’t eat the seed oils anymore, I get so much inflammation. And the Primal Kitchen just isn’t within my budget.

(Allie) #818

Mine seems to be working fine with the whole mustard seeds being added and zapped. I’ve got loads to use up too :joy:

(Running from stupidity) #819

Keeping it simple: how can you go wrong with this locally-sourced breakfast? A couple of eggs scrambled with some full-fat cream, half an avocado drizzled with lemon juice, perfectly fried bacon.

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(Lunch and dinner photos may follow, but having huge issues with my computer. Took half an hour to get this to export…)

#820

I used to make a tomato kasundi with whole mustard seeds but it also used brown sugar - now you’ve got me searching for a low carb version :thinking: Man that stuff was good!

(Running from stupidity) #821

Avocado is perfect with chicken, as well as providing a burst of bright green on your plate, so a handmade chicken sausage - slow-fried in a mix of house-created ghee and rendered bacon fat - shares the plate after sharing the pan with a generous serve of rough-cut fried chicken mixed through the chef’s secret sweet chilli sour cream sauce.

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I only had one of these sausages, but two looked better for the photo, and I wasn’t sure if I was going to be really hungry :slight_smile:

(Hyperbole- best thing in the universe!) #822

Is a recipe really secret if the chef includes the ingredients in the name of the sauce?