What did you Keto today? Part Deux!
Very cheesy 3 egg omelette, guacamole (off to the side), and pork braised in Raoâs Arrabiata sauce.
Mike, what do you think of grilled asparagus versus steamed/roasted/sauteed, etc.?
Made my own mayo. Iâm not sure about it yet. Canât taste it until tonight as Iâm 1MAD today. But it smells very olivey. Iâm guessing thatâs the olive oil I used. Might need to add some mustard.
Yep, I know. This isnât really anything special, but it really did the trick. Coming off a 72 hour fast I ended up eating this tonight (photo taken in a frozen yogurt place where my wonderful 4-year-old and my wife nommed down some of the sweet stuff layered with an assault of even sweeter toppings). I nipped to a nearby Chipotle and broke my fast with this. After I finished, I felt like Iâd drank two cans of Red Bull (from the old days), it had that much of an effect on me. I danced with my daughter in the parking lot, for example.
- Burrito bowl
- Carnitas (wait until theyâve scooped out a portion then ask them to double it, guaranteed to get a nice helping)
- No rice
- No beans
- Guacamole
- Sour cream
- Cheese
- Lettuce
Comes out to approximately 875 calories, 63g fat, 12g carbs (not accounting for fiber etc), and 56g protein.
November 2018 IF / EF Chat ALL WELCOME
Keto experiences at restaurants
I have been making my mayo from the beginning, my first try I used EVOO. My husband loved it, me not so much. I have since moved on to avocado oil, which I prefer to the EVOO. I was thinking of trying macadamia nut oil, but havenât yet. Let us know how it turned out.
By far my favorite homemade condiment has been the blue cheese salad dressing and ranch dressing made from the homemade mayo.
Creamed spinach + omelette with squid (I had the prepackaged items, sans eggs in the fridge from Marks & Spencers)
Crappy day today so ended up bingeing. It wasnât carbage but defo emotional eating at play. This was what I made about an hour AFTER I had lunch. Annoyed and stressed over the emotional eating bit but this was yummy.
Iâm beginning to think the olive oil I used was too strong, even though itâs supposedly âdelicateâ rather than âclassic.â
Mmm, I like that idea a lot. Guess Iâd better make a new batch of ghee (to go with my browned butter I made last time I made ghee 
I guess I could try to rescue this one by adding ghee to itâŚ
Not too much unless you want it to solidify, I found this out with my last batch which tastes lovely but melted on my meat 
Protein overload! When you need a heap of protein and fat, this dinner delivers - 24-hour twice-cooked rump steak, two chicken sausages fresh from bathing in piping hot noisette buerre, finished with a perfect amount of Alfredo zoodles. All cooked on heritage cast iron for added flavour and style points.
Even a small amount, not enough to add any mustard flavor, acts as an emulsifier. The same as with a creamy vinaigrette.
FWIW, my wife loves making mayo (as well as Caesar dressing) and has switched to a blend of âextra lightâ olive oil and avocado oil Using EVOO in mayo is good but the olive flavor can overpower some things. Mustard always. Sill plays with amounts of different ingredients to make slightly different variations all the time.