What Did You Keto Today? Part IV

food
(Candy Lind) #1246

That’s the one I like to use - whole egg and dijon. :heart_eyes:

(Jody) #1247

Monday OMAD:

2 x 1/3 lb [GF/F 70/30] Beef patties on Chedder Cheese wrap w/ Homemade mayo, hearts of palm and quest loaded taco protein chips.

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#1248

I use Joseph’s Lavash Bread for a lot of things. The latest is nachos:

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  • I took 3 bread-sized squares, cut them into 4 triangular pieces, and spread them out on a plate.
  • Lightly sprayed them with coconut oil and sprinkled on several spices, including sea salt.
  • Into the microwave for 60 seconds
  • Add shredded cheese
  • Back into the microwave for 30 seconds to melt the cheese
(Karen) #1249

Dinner: Pork tenderloin with Cuban lime marinade. The last of my cauliflower risotto. Some green beans. Coleslaw. Raspberries in cream

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#1250

Whoa! What?? Homemade feta?? I love feta. Never occurred to me to look up a recipe and make my own. I make my own ricotta though.

#1251

@KetoSnaps, your cottage pie looks beautiful. Was your topping made from cauliflower?

#1252

Nice! Question: how long does homemade mayo really last in the refrigerator? I have yet to make my own. I’ve seen quotes of 3 days to 2 weeks, and someone mentioning 3 weeks. Maybe it’s best to make up a batch just before using it in a batch of egg salad, or something.

(Steve) #1253

Mini Cheesecake - 5 carbs per serving and my wife made some strawberry jam with powdered erythritol. The butter almond crust was just like shortbread. We had Greek back ribs with a lemon butter dip for dinner and a repeat tonight. Still in mandatory quarantine for another week after crossing the boarder. The Canadian government calls everyday to make sure we are staying put.

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#1254

Bee-u-tiful :heart:

(Allie) #1255

That looks lush, and I’m not a fan of sweet things…

(Rebecca 🌸 Frankenfluffy) #1256

Thanks, @Athena61! Yes, it was cauliflower. For the pie I thawed some batch-cooked mince mix I’d had around for a while and topped it with my secret weapon pie topping.

It was a bag of frozen cauliflower florets cooked in the microwave until soft, then drained, then whizzed up (immersion blender) with salt, pepper, nutritional yeast flakes, a knob of butter and a (large) handful of grated strong cheddar, with more cheddar on top (because it’s the law).

I use the same topping for fish pie, and a slightly different but still-mostly-cauliflower version for moussaka - and of course it’s lovely just as mash in that good ol’ British ‘bangers and mash’ classic!

We have a small three-drawer freezer here at Chateau Snaps. The middle drawer is actually called the cauliflower drawer. I am amazed that there’s ever space for anything else, the rate I buy frozen cauliflower (I buy fresh, too - but I HAVE to have my stash of the frozen stuff just in case - I use it in so many things!!!).

(Jane) #1257

Easy to make, but you need a feta culture, which I ordered from APL Farms. Not a hard cheese so no cheese press needed. This was the video that inspired me to make it. Just a note - when you tie up your curds to hang and drain, tie the knot close to the curds so it is tight. I didn’t do that so some of the curds on the inside were too wet. I just sliced off the dry ones to start salting and put the wet curds back in the back to drain - worked fine.

I halved the recipe and used 1 gallon of milk. I also used my sous vide to keep the milk at a constant temperature but not necessary.

#1258

Thanks @KetoSnaps. Love the easy directions. I’m just getting started on the joys of cauliflower and how versatile it is. I’ve been buy the frozen riced cauliflower from Costco and have used it for risotto. Using the immersion blender on the topping sounds really smart. Thanks for the instructions.

#1259

Thanks so much for the info. I would love to try making it someday. :heart:

#1260

In addition to eating keto/low carb I also do IF. I REALLY look forward to my first meal. Today was egg salad on one of those 90 second bread rounds. The egg salad had green onion, stone ground mustard, pickle relish, and bacon. I added rosemary for seasoning. 583D383A-E645-462A-A2A0-C719DC22EC17

('Jackie P') #1261

I was supposed to go to work today but last night I started … well in a former life I would say a stinking cold! I’m still sure I have a cold but no way could I go to work. So I have to self isolate for a week and arrange to be tested for Covid !:no_mouth::face_with_raised_eyebrow:
I had a lovely week of walks planned too !
So I had my sardine chaffwich for lunch

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And for dinner, yesterday’s ragu with eggs and cheese as inspired by @ClareBear. But mine was done in a frying pan with a lid! Absolutely delicious :yum:
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I suppose I do feel a bit off colour, but nothing messes with my appetite!

(Steaks b4 cakes! 🥩🥂) #1262

Awwww sorry to hear you’re feeling crummy, glad the baked eggs were delicious.

Kinda jealous right now though…wish I was self-isolating right now…with a cold of course! :joy: #worksucks

Feel better soon :kissing_heart::kissing_heart::kissing_heart::star_struck:

(Steaks b4 cakes! 🥩🥂) #1263

Best time of day! :heartpulse:

(Susan) #1264

I hope that you will be okay, Lovely Lady, and not have the Covid – take care, we all adore you around here, I hope you know that. Hugs =).

#1265

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Medley of ground beef, mushrooms, green bell pepper, tomato and melted cheese.