What Did You Keto Today? The Trilogy!

(traci simpson) #302

I’ve been eating more carnivore due to laziness! I’ve only eaten lettuce and kale with meals. I like veggies with my meat so I guess I’ll have stop being lazy and cook some cauliflower or something else green.

#303

I don’t have Dijon. I wonder if I could use ground mustard powder, and if so, how much?

(Candy Lind) #304

Do you have any kind of recipe? What all does it have in it besides the meat? I think I would like some soup today, even if it is hot & muggy!

(Candy Lind) #305

Do you have one of those “pre-approved loans?” If not, that might give you an edge.

(Candy Lind) #306

Welcome to the forum, Jenny! I get the intolerance to eggs (is it all eggs, or just chicken?), but I’m trying to figure out the yeast. Is it actually mold you’re intolerant to, so you can’t eat aged cheese? What are you seeing that contains yeast? Sorry, but I’m curious & nosy!

This was in reply to @gingersmommy re: gizzards & hearts; I would add that a pressure cooker completely annihilates that “tough factor.” In fact, I quit using my Instant Pot to cook them because I like that chew factor. If you want the nutrition without having to stare at giblets, chop them in the food processor and throw a handful in whenever you’re cooking ground meat and/or sausage. That’s how lots of people get some liver into their diet.

(Full Metal KETO AF) #307

You can skip the mustard completely, it’s there for flavor. It doesn’t affect emulsion so much, the acid and egg are necessary. :man_cook:t3:

(Candy Lind) #308

OMG, that sounds yummilicious!

(Ashley) #309

This is the link I use and it’s lovely! I’ve made it many times! https://www.instrupix.com/keto-zuppa-toscana-soup/

(Candy Lind) #310

I’ve only ever had baked Brie, but I like this idea and I have a little wheel of Brie I need to use. :thinking:

(Candy Lind) #311

I always ask for a bit of salad or a veggie in place of the potatoes. No one’s ever refused to sub.

And I don’t know how long you’ve been keto, or how much you eat out, but many (most!) places that do breakfast add filler (pancake batter at IHOP!) to make their omelettes bigger & fluffier. Ask for only “shell eggs” & no fillers to be certain you’re not getting carbs or gluten you don’t want.

(Candy Lind) #312

Fathead dough?

(Boston_guy) #313

Liver and onions, then spinach! Threw some curry powder on the onion. Salted the spinach in the cooling pan with the yummy flavors to cook down.

Am now replete in A, B2, B3, B5, B12, Folate, K and copper :slight_smile:

(Steaks b4 cakes! 🥩🥂) #314

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It’s here! My latest delivery of chocolate has arrived, along with Montezuma’s latest creation…hemp & sea salt!! :dancer::man_dancing:

(Alec) #315

A chicken curry and beef stew concoction.

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('Jackie P') #316

I really like it in a salad. As with all cheese, it’s best at room temperature.:blush:

('Jackie P') #317

That’s a new one! I will look out for it.

#318

Pretty sure I’ve mentioned this before, but I don’t think I’ve ever had Brie? At least not that I recall. :confused:

(traci simpson) #319

Same amount as Dijon.

(Jane) #320

This is the one I base mine on. I don’t use the red pepper flakes, I use curly kale instead of spinach. And I just eyeball the radishes and add whatever looks like the right amount.

Meat is bacon and ground Italian sausage.

(Full Metal KETO AF) #321

@Digital_Dave Try it, you’ll like it…look Mikey likes it too! :grin: