Blackened Sousvide Ribeye
Home Dry Aged Ribeye Souvide at 129.4F for 2 1/2 hours. Blackened at about 500F with a tiny smear of avocado oil.
Delicious! What else would I need?
Delicious! What else would I need?
Thursday OMAD:
on the bottom is 6 cooked egg whites, topped with 1lb [GF/F 85/15] raw ground beef. topped with 6 raw egg yolks and 10 oz chicken liver on the side.
Currently 1am here at work, sipping my bone broth, reflecting on a day of joyous food consumption yesterday
On our way to Ocean City (MD), gf and I stopped at a local bakery that also serves breakfast and lunch. It’s in Cambridge, MD. Had good yelp reviews so we decided to give it a shot and glad we did! Had an earl gray tea with cream and an omelette with asparagus, smoked Gouda, and bacon. As well as a side of homemade sausage patties.
Omg! This was so wrong it was right!
Sorry I’m way late… But I eat two meals a day… breakfast and dinner. And snacks whenever I feel like it.
Two butter poached eggs. Extra old cheddar and cream cheese. Olives smothered in palm oil, mustard and chipotle sauce.
I think I am in love. Is that baked brie or camembert? Did you season it yourself? Tell me EVERYTHING
If I could eat dairy, I would be in one of those “i gained weight on keto, what happened?!?!!” That looks absolutely delicious and I am jealous!!
Friday OMAD:
2 x 8oz [GF/F 85/15] Burgers, 1 w/ 2 slices Swiss the other with 2 slices of extra sharp cheddar. 3oz beef heart and 10oz Chicken liver.