What Did You Keto Today? The Trilogy!

(Candy Lind) #1085

I wish you luck! I just avoid them because I would 1) buy too many & eat them all at once 2) buy tiny amounts and totally irritate the grocery checkers 3) see #1. :flushed::exploding_head::crazy_face:

(Full Metal KETO AF) #1086

Well too bad for them…:cry::cry::cry:

That’s why everything is mostly pre packaged or bagged now, I like the old style without the clamshells. :cowboy_hat_face:

#1087

Yeah, they are pretty nice. Cut’s meat quite well, so glad I picked them up. :slight_smile:

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Got them from Amazon…

(Brennan) #1088

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Sous vide steak , sous vide asparagus with chipotle cheese sauce.
Bought a big wheel of double cream brie on sale. So I’ve been putting it on everything! Yes that’s brie melted on the steak too! :drooling_face::drooling_face::grin::sunglasses:

(Little Miss Scare-All) #1089

Cheesesteak with no bread obv. Dollup of sour cream, and some jalapenos to cut it the richness. My jalapenos are not nearly as impressive as @OldDoug, but I have a self-preservation thing going on.

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(JJ) #1090

Hmm think I am going to copy you and make a similar dish with some pulled lamb I have vac sealed in my freezer. I like all the food porn here, but this just tickled my fancy like no other today.

(Allie) #1091

Last time I smoked was Bonfire Night 2000, at least that was the last time I tried to smoke but my chest was so bad that I actually couldn’t so I stopped.

('Jackie P') #1092

They look nice, but I always say that if you cant eat a steak with a butter knife its not worth eating :yum:

(Steaks b4 cakes! 🥩🥂) #1093

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Back to tracking today! Cheesy scrambled eggs with garlic salt, bacon strips and some keto toast! Sitting not far away from me is a coffee with cream and collagen.
I have no way of testing but I’m almost certain I was out of ketosis for a couple of days there :wine_glass::clinking_glasses: I felt so bloated and tired yesterday so I decided to skip breakfast. Super proud of myself for surviving 16+ hours without food! :muscle:

(Rebecca 🌸 Frankenfluffy) #1094

I’m still full from last night’s chocolate mousse - skipped breakfast and I’m not sure I can manage lunch either… :rofl:

#1095

That’s understandable indeed… and yes, after a nice Sous Vide bath, it’s not always needed for sure. But there are times when we just decide to pull out steaks or something similar last minute, and they are more needed then. :slight_smile: … But if nothing else, I don’t have any issues going in hands only either. :smile:

Haven’t you, or didn’t you recently post a pic of your Chocolate Mousse? (Or maybe I’m just thinking I saw some images of Chocolate Mousse? :smile: If so, I was wondering what recipe you used.) Thanks.

Edit to add… Nevermind, I just found your post above. Thanks :slight_smile:

(Steaks b4 cakes! 🥩🥂) #1096

Can you send some mousse my way please?!
My jaw could do with a rest from all the eating I’ve done lately! :rofl::rofl:

(Jody) #1097

Tuesday:

LUNCH (no pics … TMAD is new so I keep forgetting)

2 x 1/2 lb 73% / 27% Burger Patties

DINNER

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~ 1 lb Leg of Lamb and 1/2 container (~1/2 lb) of Chicken Liver cooked in Ghee. Ghee was then poured on all the meats!

(Jill Carpenter aka space coast spinster) #1098

I’ve made a sugar free mint jelly (jello really) that works with that lamb for the lamb and mint freaks like myself.

(Jody) #1099

And I love a mint in almost anything (chocolate chip mint ice cream in particular :smiley: ). But with being carnivore, and eating no plant only animal, I have gotten used to the flavor of just the meat and have really grown to enjoy it. The only thing the meats had was salt and ghee.

Having said that, If it was a special recipe and you want to share, I would take it … in case I go back to keto (eating plant). :wink:

(Jill Carpenter aka space coast spinster) #1100

I believe it was simply fresh mint, some plain unflavored Knox gelatin, and some Splenda. I remember specifically had to keep adding more and more mint.

If I get back to lamb I’ll document and may try a different sweetener. There was some reason I avoided making traditional pectin jelly.

But just saw this and may need to locate some sure gel in the pink box!

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(Full Metal KETO AF) #1101

Have you discovered sousvide yet? Tenderest juiciest meat you’ll ever stick in your mouth. :man_cook:t3: :cut_of_meat::cut_of_meat::yum::cowboy_hat_face:

(Allie) #1102

The first ingredient is dextrose which is sugar?

(Full Metal KETO AF) #1103

@Shortstuff and @Jill_Carpenter

Dextrose is a sugar but it’s in such a small quantity I personally don’t worry about dextrose content in something with a 1/4 tsp. serving quantity. It’s added to keep things in powder form so it doesn’t clump. Dextrose is added to many sausages to keep them from seeping oil because of the high fat content. It’s absorbs oil and gives fats a powdered dry consistency and that why it’s used in tiny quantities, not as a sweetener because there isn’t enough for you to taste it. I’m not one to sweat a tiny amount of <1g. of sugar, but many do.

:cowboy_hat_face:

#1104

I may be wrong, but I believe I recall reading that Dextrose also spikes your insulin twice as much, or even more, then regular sugar? (It’s been a while since I read it, unless it was something else I’m thinking of?) … But do know Dextrose & Maltodextrin are just two they recommend staying away from.