What Did You Keto Today? The Trilogy!

[David_Stilley]

Lamburger and Vegetable Gorgonzola Bake

Half pound Lamb Patty with Oregano Garlic and Romano Cheese, Leftover Cauliflower Zucchini, and Tomatoes baked with Cream Cheese and Gorgonzola

[TimeForMe]

Chaffle pizza with pepperoni and bell peppers. It was yummy.

[Digital_Dave]

Wife has been wanting me to make her Stir-Fry, but then mentioned she took Hamburger out and needed to use it. So I asked if she would like to use that instead of Steak? Said she didn’t care, that she would try it. So I made a make-shift Hamburger Stir-Fry, just adding some stuff to it. (Hamburger, Scallions, Broccoli, Bean Sprouts, Baby Corn, Brown Swerve and SoySauce, plus some Worcestershire sauce. Plus some Cheese, Pepperoni and Shrimp. Wasn’t too bad and would have had seconds, but we still had some left-over Dungeness Crab, so pulled that out as well. We shared the plate, plus the Pups love seafood, both Shrimp and Crabs) Also ate a couple Sweet Italian Sausage.

[Happyheart]

I just love deviled eggs! I need to make some soon.

[Happyheart]

Neat idea!

[Happyheart]

Nice buffet! Love shell fish, especially crab.

[MooBoom]

The Chaffle craze is still in full force at my place!

This chaffle was made with a layer of cheddar cheese, then egg mixed with heavy cream, sliced scallions/spring onions/diced ham, salt and pepper, then another layer of cheese on top.

Heaven! Roast chicken salad, tomato, lettuce and avocado got sandwiched between two of these beauties.

[KetoCancerMom]

Chicken with a yummy tomato/Greek dressing sauce, with cheese and crispies (crushed pork rinds)

[Momof5]

That looks very delicious, I love Chicken =).

[KetoCancerMom]

Thanks! It came out pretty good.
I used a “mini-blender”, kinda like the “bullet” things to mix the Greek dressing and the sundried tomatoes.

[ClareBear]

Oh no! did you get to enjoy at least one meal there before they took it away?!

[ClareBear]

It’s a smiley meat face left over from last night’s dinner, and some pork parcels. Had a late-ish breakfast again so I’m hoping this sees me through til dinner. I’m trying this new thing where I listen to my hunger signals rather than just ‘eat cause I want to’

[clackley]

Last nights dinner was a juicy pork steak with a side of mashed cauli.

[Jody22]

Ground beef, 2 x kiolbassa and another (the last) slice of hogshead cheese**.

** sorry, the HHC was a little camera shy … or I ate it before I took the pic … don’t judge me

I am going to go back to OMAD, so there may be less pictures.

[Digital_Dave]

Made a Breakfast Pizza this morning, after a real long night… Pepperoni and Bacon.

[Janie]

Chaffle pepperoni pizza for an early lunch.

[David_Stilley]

Sausage, Eggs, Tomatoes and Skellig Cheddar with Green Habanero Sauce

Just another regular breakfast.

[Jamboribs]

Lasagna & caesar salad
Cinnamon chaffle with cream cheese icing

[CrackerJax]

Nothing to be proud of today! Took my car in for it’s 1st MOT! Then off to a study day!
Took a thermal dish of meats and cheese. Came home and just felt lazy… so … 2 tsp peanut butter and this mini portion of ragu with parmesan

MOT good, waiting for a quote for the dent following the road rage attack 2 weeks ago! Thank God for central locking else it would have been my head!

[Diygurl19]

Had this today for lunch;

Sausage and Cauliflower Bake (Keto)

Delicious, moreish and rich - this low-carb sausage and cauliflower bake comes in at 6.6g carbs per serving.

Ingredients

17.64 oz cauliflower florets (2.2 cups)
2.29 oz full-fat cream cheese (approx. 1/3 cup)
salt and white pepper
4 pork sausages
1.41 oz Gruyere cheese finely grated
Pink Himalayan Salt
freshly ground black pepper
chives snipped to garnish

Instructions
Preheat the oven to 200°C / 390°F.
Cook the cauliflower florets in a large pot of salted, boiling water on the stove top until completely tender and very soft. Drain well in a colander and leave for a few minutes. (Failing to leave it to ‘steam off’ may result in a watery mixture after mashing.) Tip the cauliflower into a bowl or return to the (dry) pan and add the cream cheese. Mash well, then season generously with salt and white pepper. Set aside.
In the meantime, place the sausages in a greased roasting dish and bake in the preheated oven for approximately 20-25 minutes or until colored and crispy.
Once the sausages have finished cooking, remove them from the oven (do not turn the oven off) and allow to cool slightly before chopping into smaller pieces. Do not discard any rendered fat: instead add a tablespoon of the rendered fat that ran from the sausages and stir into the mashed cauliflower. Add the chopped sausages to the cauliflower and stir well to combine.

Transfer the mixture into a suitable-sized casserole dish (mine was 15 x 20cm and 5 cm deep / 6 x 8-in and 2-in deep) and cover with the grated Gruyere.
Bake until the cheese is crispy, approximately 15-20 minutes. (You can increase the oven temperature towards the end to get the cheese to really ‘gratin’.)
Season with Pink Himalayan Salt and freshly ground black pepper and garnish with plenty of freshly chopped chives.
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest).

Macro Details per serving
7% Carbs
24.6% Protein
68.4% Fat

Nutritional Information per serving
Calories 380Kcal / 1590kJ
Fat 29g
of which saturates 13g
Carbohydrates 6.6g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars 4.9g
Fibre 3.1g
Protein 23g

It wasn’t enough! this stuff is like crack cocaine! AMAZING.