Parmigiana made in the slow cooker the other day out of layers of aubergine, tomatoes and cheese - LOTS of cheese.
Tonight I heated up this leftover half with yet more cheese on top in a moderate oven after a long and challenging day at work. Buttery buttery buttery cauliflower on the side, and the ubiquitous runner beans.
Posted in another thread as well where we were debating the right approach for cooking tri tip sous vide, but I’ll leave this here as well. This is a 3 lb roast cooked for 14 hours and then finished with a quick sear in duck fat in a cast iron pan:
We went to a fall festival at a local ranch and farm. Four H has kiddos working there, and it’s also historical site.
We bought lunch, the Colorado Agricultural Learning Foundations (CALF) “taste of” lunch
Yes, some of this features carbs. Most of it was locally sourced from the property.
Egg salad with dill and a bit of caviar
Closest I’ve had to a snack, since starting this WOE/WOL… Wasn’t hungry, but for some reason I just wanted something with flavor. So it seems I was trying some CICO (Cookies In, Cookies Out) 
I just asked for Chocolate Almond Milk, Chocolate with some Peanut Butter. But was given two halves of some Cookies the Wife and Son have been enjoying here and there. (Quest? I believe) But there quite sweet, but overall not bad. (Honestly couldn’t finish the Peanut Butter, pretty much choking me. Dry)
Apparently I forgot to photo Breakfast, Bacon and Sunny Side Ups, I broke my recently adapted lower denture in half with the bacon. 
Double Cheeseburger with Skellig and Blue Cheese, Frank’s Wing Sauce and Coconut Oil Mayo. I still managed to eat this anyway with them snapped in half, but I won’t try that again.
See Clare, you don’t have to “accidentally” spill some in your coffee.
Keto meatloaf pro tips:
These are great tips, Brandy! And number 3 made me laugh out loud!
I generally whizz up half the meat in a mini food processor with an egg, seasoning and herbs, to a really fine texture, and then knead the resulting mixture into the rest of the coarser meat - it makes for a super texture and it holds together beautifully!
Your picture’s making my mouth water - you’ve inspired me to make meatloaf next week!
Dinner.
Mealime Creation
Garlic chili chicken and broccoli with Allulose, cayenne, cinnamon spiced walnuts. A spinach salad with the tomatoes we picked earlier today.
Wanted something different, so experimented with a basic Shrimp-Egg-Young. Kept it simple, but need to work on the gravy. Didn’t have some ingredients to try, but it still wasn’t bad though.
Did you use a recipe, or could you provide ratios of ingredients? I love spiced nuts and they make great gifts for Christmas, too. In general, are you using allulose a lot, and do you like it?
PS: HI EVERYONE! I’ve missed you while I’ve been busy!
I’ve manifested the cold meatloaf sandwich I’ve been fantasizing about since I put dinner leftovers in the fridge last night. Difficult to wait until it was time to open my eating window but on the other hand, pre Keto, that meatloaf would have been constructed with some grain filler and I’d have been up in the middle of the night slapping it between two pieces of white bread. Small victories.
I hope you all are having a great Sunday, that’s my plan.
Pesto salmon ‘risotto’.
Roasted the salmon under a blanket of pesto.
Made ‘risotto’ out of cauliflower, broccoli, leek, bacon, pesto and cheese.
Bunged one on top of the other and shoved it down my capacious throat. Yum.
