What Did You Keto Today? The Trilogy!

(Susan) #1910

@David_Stilley

That is very awesome that you all get along well, and have worked everything out so well over the years. All four of you being on Keto is fantastic too. Your son certainly has lots of love from the three of you, and he looks happy in all the pics you have shown us.

(Diane) #1911

I agree, he looks healthy and happy!

(Allie) #1912

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Just eggs, with extra mayo, and fatty coffee this morning. I have just eaten a whole Lindt 85% bar at my desk too :joy:

(Steaks b4 cakes! 🥩🥂) #1913

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Leftover salmon and cabbage greens with butter! :yum:

(Karen) #1914

I like that you have your computer mouse next to your plate it gives me a good idea on the size of the delicious salmon you were having. :slightly_smiling_face:

(Full Metal KETO AF) #1915

They’re so dark green? I never see cabbage that green in America, those look like mustard greens. What sort of cabbage is it?

:cowboy_hat_face:

(Candy Lind) #1916

Playing “catch up” after a few busy days …

Do you like the daikon better than radishes in pot roast? Does it get soft or have some “bite” to it? How long did your pot roast cook? I have one to cook today or tomorrow … PS Belated Happy Birthday!

Chocolate? So does it come out kind of like molé, or is it really spicy with all those chiles?

Wow, that tomato is RED! Looks like the ones my mom used to eat out of hand like apples. I don’t see big ol’ Red tomatoes like that in my grocery store, and I haven’t had a chance to go to the Farmer’s Market in a while.

I don’t really follow social norms for eating any more, either. I end up eating most of my eggs at “supper” time. And I think meat loaf for brekky is a stellar idea!

(Polly) #1918

It looks like what we usually call spring greens in England. It is generally a good dark green leaf and does not form a tight cabbage head.

(Full Metal KETO AF) #1919

@CandyLindTX I like the daikon better than the little radishes. The take a long time to get soft stovetop, this was the first time I did them in the Instant Pot. So I put a chunked onion and a few cloves of peeled garlic with Three lbs of Chuck that was well browned, a branch of rosemary with the stem stripped (just the green) about a cup of meat jelly from some chicken thighs that were roasted, and a ltttle too much water! I ran the pot for the standard 50 minute cycle, vented the steam and removed the meat and dumped the vegetables in, and ran another cycle for 4 minutes. The daikon and carrot came out perfect, I cut them in one inch cubes. They absorbed the beef flavors nicely and I enjoyed the daikon more than usual. I like daikon because you can prep it easier, and have larger chunks than little red radishes which where I live are more expensive by volume. :cowboy_hat_face:

('Jackie P') #1920

Another day another lunch out! Today I started with a duo of pates with salad. Who needs bread!

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Then I had a plain burger. I was a bit saladed out so they kindly gave me some buttered brocolli instead of the chips and bun!
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I was so full I had to leave a couple of brocolli spears!:yum:

(Candy Lind) #1921

Gosh, just the opposite here! Daikon is more expensive. I can get a big bunch of radishes (I choose the largest ones) for under $1, sometimes 2/$1, whereas daikon is $1.28/lb (close to double per volume/mass). I am, however, going to check out the farmers market tomorrow because they usually price daikon by the root, one of the few things that’s cheaper at the fm.

It’s quite gratifying to see that many restaurants are willing to make generous subs like that. Especially when the broccoli probably costs more than the carb crap! We never hesitate to ask. I always get steamed spinach with my bacon and eggs at one of our favorite locals.

('Jackie P') #1922

I find most places pretty accomodating. I am always happy to pay for a side but rarely have to! Spreading the word🤗

#1923

More spicy with a hint of chocolate, I didn’t use a lot… just tossed in enough to set on fire. Makes it taste even better (also burns of the alcohol)

#1924

Made some more Salami, Egg and Cheese Cups this morning, (One with a Cherry Tomato in it) and added a Ham, Cheese and Tomato Quiche. (I had 1/4 of it) Also some Sausage Links and Bacon.

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#1925

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I decided to splurge and order salt and vinegar seasoning (15€ including shipping :woman_facepalming: ) and reminisce of the old times… we finally have your kind of pork rinds and our pork rinds (our balkan staple) :slight_smile:

(Full Metal KETO AF) #1926

@Meerkatsandy You can look for acetic acid powder or dehydrated vinegar maybe to save some money next time. Blend it with salt yourself. Also a bit of citric acid will sour it up too and it’s cheaper by far than the vinegar powder, so you can mix all three to save more :euro:. Enjoy the pork rinds. :cowboy_hat_face:

#1927

I haven’t found dehydrated vinegar here…sometimes I feel like I live in the middle of nowhere :joy: But we’re getting there, slowly :slight_smile: freakin 2.50€ for 45g of pork rinds :woman_facepalming: At least our pork rinds “ocvirki” are cheap :joy:

Thanks for the citric acid tip, I’ll try that too :slight_smile:

(Diane) #1928

Grilled chicken, cheddar jalapeño sausages, cauliflower mash, broccoli with an easy cheese sauce, and spiced up barbecue sauce for dipping.

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(Steaks b4 cakes! 🥩🥂) #1929

They were decent slabs of salmon! Really good pieces! :heart_eyes:

(Steaks b4 cakes! 🥩🥂) #1930

Um I’m not sure! :joy: it came out of a bag and came from M&S that’s all I know! :joy::joy::joy: