What did you Keto today? Part Deux!

[elastoplastic]

Holy cow. Teach me in your ways!

I have permission to use a friend’s fancy large smoker that looks like a BBQ (name starts with a t?). So it is horizontal, not vertical.

Any sites/recipes that will help me replicate this?

[Shortstuff]

Lunch.
I had breakfast and had planned OMAD but then got hungry six hours after breakfast.

[OldDoug]

When bad lighting happens to good meals

I was still going to say, “Nice looking plate!,” Safi.

Lighting does make a big difference, though - at home I’ve got ‘floodlights’ above the food preparation area and it’s hard to avoid shadows that really mess up a picture, and in my office it’s fluorescent lighting which gives a really green-looking picture. Our brains adjust for that - we don’t see it nearly as much as the camera does.

[OldDoug]

Alright alright alright…I’m back

Smoked duck

Right on, Ernest; was wondering about you.

I have a feeling that on that smoked-duck day, God was in the room.

[MiKetoAF]

Are your calories the same as ours?

[MiKetoAF]

[Ruina]

Taco night!

I bought some frozen imported ground beef for a hefty price. It was tough, chewy and had a bone chip in it. It was also really low fat so I added some bacon fat. I finally got a stick blender (woot woot!) which saved my slightly underripe avacado.

Tip: when using a cabbage leaf for a shell, put in cheese first before the meat to stop any leaks thru potential cracks in the leaf. And then a bit more cheese on the top. Cause cheese.

[GodwinGoGo]

Much as I dislike chicken breast, I think it’s better for parmas.

I’ve really learned to like breast meat, but only for certain recipes…like chicken parm.

[CFLBob]

Been meaning to do a sausage crust “meatsa” since that thread long ago. Finally got around to it.

I’ll let it cook a little longer next time. We did a canned chicken crust once and it got too dried out, so we were overly cautious on this one. Not undercooked, just the texture could have been a bit more like “crust”.

[Chipmunk]

Chia seed pudding de luxe
Almond milk, melted 1 T of butter for extra silliness, 4 t of chia seeds, 1/2 t konjak powder, , 1 T vanilla extract, once it set l sprinkeled almonds petels, designated coconut and a solitary pecan

Forgot to add: sometimes l add a bit of cinnamon or a shot of espresso if l want to still have my cofeine but have no time for coffee gets nice and thick, especially after few hours in a fridge.

[Wahinewanders]

Well, I used the Konjac flour per your suggestion and viola! Delicious sausage gravy! Thanks for the tip- my reign had not ended after all.

[DiMo]

Looks yummy!

[KetoKristin]

Pork carnitas with salsa and avocado for lunch. No cheese, as I’m going dairy free (except for hwc) this week.

[monsterjuice]

Recipe? Think my dad would love being able to have sausage gravy again.

[Elle1]

I love Whole Foods for lunch. You can always find Keto food there. I have one close to work, so I go about three times per week.

[MiKetoAF]

Under this mountain of homemade smokey mushroom Marsala cream sauce, lies a quarter of chicken that was expertly slow roasted and turned by chain and sprocket. Gently placed into it’s own plastic spa tub and gracefully covered with a skillfully crafted polyethylene lid by one of Costco’s finest meat artisans.

[Elle1]

The corner deli salad bar is a Keto person’s BFF!

[juice]

Are your calories the same as ours?

At this point I’m not totally sure. You guys seems to make everything different and as difficult as possible in order to prevent people being able to easily compare things.

I’ve really learned to like breast meat, but only for certain recipes…like chicken parm.

Yeah, Suppose I’ll have to buy some. It’s been literally years since I bought chicken breast.

Been meaning to do a sausage crust “meatsa” since that thread long ago. Finally got around to it.

[Ernest]

Salt, pepper, wood fire 350 degrees.
Have you ever used the friend’s smoker before?

[Ernest]

Duck… and scrambled duck eggs