Brunch today was a chicken salad sandwich on homemade low carb bread. The chicken salad had the usual suspects and some addition of roasted pecans for crunch. Also got to practice with my new spiralizer to make the zoodle salad with tomatoes, feta, and garden basil.
You sure you’re not my long lost sister? Our moms sound the same. 
I never got much into baking though, except for the chocolate cake or fudge my husband used to crave.
I have strictly stayed away from flours and seeds, all my carbs come from veggies (and the occasional small splurge on nuts or fruit). I will expand on this once I have lost an additional 40 pounds, I have lost 105 pounds so far and don’t want to mess with success.
When I enter maintenance I will experiment with expanding my diet a bit. It’s not hard for me to wait some more, I am thoroughly enjoying what I eat.
I go with Joseph’s Lavash Bread for pizza, cheese bread, nachos, “hot pockets” and more.
It’s really just a differently shaped low carb tortilla. But that’s why I like it – I can cut up a sheet into bread-sized squares and then use it for so many different dishes.
Wanted to add we just bought a new-to-us RV about 2 months ago. The kitchen area is pretty tight as far as countertop area goes, but plenty of storage cabinets. I’ve put a lot of thought on how I can cook and make use of what’s available. RVing would not be nearly as much fun if I couldn’t cook. The previous owner said to me that it was nice to be able to make bacon and eggs in the morning, but my mind when a whole lot further than that. And I must say I’m managing well.
I had a kitchen just like that for 3 years (almost) in a tiny cottage in the backyard of someone in the neighborhood, we lived there while building our house. I made do just fine, although I did add an outdoor grill.
Those look great, Doug! 
I didn’t eat dinner last night, skipped lunch today, and was actually thinking of skipping tonight as well. But then after getting stuck in back to back meetings all afternoon, running nearly an hour over normal departure time, I got a damn headache that wasn’t helping things… So chose to try eating something to see if it helped rid me of it. So, since my Son also chose not to eat tonight, I used up the Taco meat I had saved for him and just made another Taco Omelette. The Wife also heated up a piece of Ribs that was left over, to which I ate 1/2, and 2 Chicken Fritters. (Only one pictured) Also had a Cream Soda Zevia and an Almond Milk and ate some Salt & Vinegar Almonds.
I’ve never cooked scallops. New goals, yours look delicious and simple. I’ve put them on the shopping list
I’m no kind of expert at all on it, but it really is pretty easy, Helen. Definitely go for “dry scallops” not the “wet” kind that get water and sodium tripolyphosphate added to them for preservation - you’re paying for the added fluid weight and it makes them more rubbery and soapy-tasting.
Really hot pan is the way I do it, with a little olive oil and butter. Make sure the scallops are pretty dry - I put them on a paper towel and pat/rub them all over to get rid of the water. Same as for meat, being more dry means a better sear. Salt and a little pepper right before I put them in the pan (don’t want the salt on for a long time, removing moisture). Once in the pan, I salt and pepper the other side.
90 seconds to 2 minutes per side. Bigger ones need the longer time. Into the pan they go, then really soon you’re turning them over…
You’re doing great, Velvet. You’ve got this! There are certainly plenty of delicious recipes to try that don’t involve nut flours and seeds. I love to read cookbooks for fun, and have quite a few bloggers I follow for their recipe ideas.
Thank you so much! What a nice surprise to get your recipe and notes. I’ve saved on my phone ready for scallop day.
Today I am in love with my oh so fatty beef bones soup. The tomato has coloured the fat overnight and made it umami perfection. The green leaves from my garden are fresh and healthful, the liquor from my home lactofermented sunchokes is a miracle secret ingredient.
I had to wash my face afterwards because chewing on fatty bones is not elegant and I’m expecting visitors. Hope the house doesn’t smell too meaty!
As I’ve said many times, my girls make the best eggs, infused with love 
Fried and topped with olive oil and nutritional yeast.
Still in the habit of cooking five as it always used to be four for me, one for Chunk… 
Kind of an odd mixture here, but the brownie mug cake with sweetened whipped cream was from last night.
Brunch was a recipe from another forum member. Keto Frito
Not pictured: And if I hadn’t already had enough cheese and eggs I also had a cheesy chaffle. Also homemade Greek yogurt With the last few strawberries and homemade keto blueberry sauce.
Dinner… Couple Burgers with Fried Onions, Mushrooms and Sour Cream. Pepperoni, Cheese, Olives and Pickles. Also had an Almond Milk, Iced Tea and Water. Plus 2 Squares Ghirardelli Intense Dark.
Rogue Creamery cheeses to break this 5-day fast. The Oregon Blue was divine!
Started my first hot meal of the day by cooking up some bacon, saving the bacon fat to cook everything else in:
Then made a Spanish frittata with asparagus, green bell pepper, bacon and cheese, topped with homemade crème fraiche and avocado:
Dinner was cinnamon beef stew with orange gremolata:
Dessert was blackberries with crème fraiche and vanilla:
- Left most in their cans to at least add some color 
