What Did You Keto Today? The Trilogy!

CrackerJax · 2019-12-02 16:13:23 UTC

Haha! It was shocking really. Terrible.

Digital_Dave · 2019-12-02 16:41:24 UTC

For some reason I just couldn’t fall asleep last night? Feel fine, but just didn’t get but a couple hours of sleep so took the day off. - Being I’m home I decided to try another attempt at making Egg Foo Young again. It’s getting there. … Tasted just fine, just need to get the sauce to thicken up a bit more.

I ate three patties and the Wife actually ate one! She’s never liked EFY!

I actually tried using a small amount of Psyllium Husk in this version, but when it appeared to start jelly-ing up, I added more broth not wanting it to get too bad. (Might have just been me, since I haven’t used it much for thickening sauces? - I plan to try some Almond or Coconut Flour next time, but want to keep the sauce taste the same as it is now, just a bit thicker in texture.

Meerkatsandy · 2019-12-02 17:04:59 UTC

We ate bambi today
I love that line from Two& a Half Men, when they were still good… “what’s venison?” “Deer” “what?” “Deer” “what” “deer, d-e-e-r” “ what w-h-a-t?

“Does it come with antlers?”

David_Stilley · 2019-12-02 17:16:10 UTC

@Meerkatsandy I’m jealous, where did you get the venison? Do you know a hunter?

Meerkatsandy · 2019-12-02 18:35:52 UTC

My husband has a few coworkers from rural areas and they have lots of family and neighbors in all fields:joy: We get deer, lamb, homemade horse hotdogs, etc…

cervyn · 2019-12-02 18:45:06 UTC

@Digital_Dave

I would love keto EFY. Looking forward to you sharing your recipe.

Have you tried konjac (gluconnan) for thickening the sauce?

Keto6468 · 2019-12-02 19:27:11 UTC

Lunch: pulled pork with sugar free barbecue sauce, and Dicon radish, cabbage stirfry

ClareBear · 2019-12-02 19:37:56 UTC

Oh thank goodness!

Jody22 · 2019-12-02 19:38:01 UTC

Been on Vacation so I haven’t posted in a week or so. I didn’t do the BEST at getting pictures of the foods … but it was Carnivore and the missing things are mostly the meat patties I ate while driving the family (including the dogs).

I am just going to throw them all up here in no particular order and hopefully will get back to my normal meal pics starting tonight. lol

Locally raised, grass fed, farm to table wagu beef burgers

Strip and 2 Brats (No peas were eaten … just no one else at the table wanted them either. lol)

Locally raised, grass fed, farm to table wagu ribeye (same place as the burgers above)

Prime Rib w/ side of Ribs (no sauce). This is like, but is not, Texas Roadhouse … it was a place in North Arkansas.

Thanksgiving Carnivore. (Sausage / pork roast / turkey)

4 x 6oz burger pattes (2 w/ Mozerella and 2 w/ Swiss)

PortHardy · 2019-12-02 20:17:49 UTC

i used to be like this… i think its a texture issue more than a taste issue. I was always grossed out by someone eating mashed potatoes with pieces of green beans mixed in. As you could guess, shephards pie was on my hate list of dishes.

As a kid, even if my parents served me steak with green peas and mashed potatoes and broccoli, i would have to have them all separated from each other and i would eat the veggies first because the mashed potatoes didnt fit into the “slightly crunchy” category. Same with the steak.

Now… i tend to mash together salad fixings. Casseroles still arent on the top of my food list though.

Digital_Dave · 2019-12-02 20:21:24 UTC

I’ve actually added what I have on it so far to my Recipe thread, which can be found in the link below. But it’s still a work in progress. - But If I can get the sauce to thicken up and keep it’s present taste, I think this would work just fine. (but may still try tweaking it some probably) But as I mention, my Wife did say she could taste the Bean Sprouts over the other stuff, so will cut this back to 1 can next time and see how that works out. (I actually like the Bean Sprout taste, but don’t want it over-powering)

I’ve never tried using konjac before, but remember others mentioning it’s use as a thickener. Might be worth trying, as I’m not sure if using Coconut or Almond flour would change the present taste?

David_Stilley · 2019-12-02 21:06:29 UTC

@Digital_Dave You have Xanthan Gum don’t you?

Digital_Dave · 2019-12-02 21:40:01 UTC

Yes Sir, have that too, just haven’t tried using it as a thickener yet. (at least for any sauces that is) … I’ve had quite a few of those things around for a bit now, but haven’t experimented too much with them as of yet. - Do you know if Xanthan Gum jells up like the Psyllium Husk does? Love to hear what others use, and what results that have gotten from them. I really need to experiment more with some of them.

I also have stuff like Flax Seed, and have only used that for making soft taco like shells once. So yeah, I need to start making some stuff!

David_Stilley · 2019-12-02 22:12:38 UTC

I like Xanthan Gum, used it for Giblet Gravy last week. For 1 1/2 cups of liquid mix about 1/2 teaspoon with a couple teaspoons of oil so it’s nice and loose to start. Let it sit for a few minutes while you prep. Mix again before adding to the hot liquid. It takes a little time to achieve full thickening. If it’s not enough mix a little more (don’t have to let it sit) or pinch the powder and dust the sauce in while whisking. Careful, don’t let it clump. Whisk while adding it. I use it for Chinese food all the time, I think it’s more like cornstarch sauces. I would definitely avoid almond and coconut flours. Not good thickeners especially almond flour. Flax may be turned rancid if you haven’t kept it refrigerated or frozen after opening.

PortHardy · 2019-12-03 00:18:06 UTC

Breakfast or Lunch? Maybe Dinner…who knows…

2 scrambled eggs with 3tbsp bacon bits fried in. A dash of dill, pepper and salt rounds it off.
A keto tortilla is not pictured here cause i ate it too fast… but it was good… Finally having signs of hunger today so thats a good thing!