What did you Keto today?

(AnnaLeeThal) #464

Probably Amazon. I did get some from Ikea, but I don’t like them as much.

(Guardian of the bacon) #465

Hey now! I resemble that remark.

(Stephanie Hanson) #466

Lazy baker question, do I have to whip the egg whites?

(Jacquie) #467

Avocado Tuna Melt Bites. I wanted something quick today. I didn’t like the flavour of them when I followed the recipe the first time I made them. Tasted too fishy, so I now mix all the ingredients together and make larger burgers that I saute in refined coconut oil. Followed by some unsweetened whipped cream and a few blueberries. Here’s the recipe I used.

(Jonathan Bowers) #468

Recipe over in the recipes section. Not Your Caveman’s Chili.

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(G. Andrew Duthie) #469

I had a couple of pieces of leftover sausage to break my IF.

Then, I made this:

followed by one of these:

Both awesome recipes.

(Guardian of the bacon) #470

So how did it turn out?

#471

It was delicious, and very tender. I’m sold!

(Guardian of the bacon) #472

Yea I love mine also, have made some amazing chuck steaks.

#473

Lunch for me was; 100g double Gloucester cheese, 2 boiled eggs, 2 hand full of nuts and raw red & sweet heart marinated in lemon juice, olive oil and salad over night (an experiment which i’ll do again but less sweetheart due to its carb content).

(Siobhan) #474

I’m having pork rinds and tea for dinner. Very cultured.

Yesterday I had garlic chicken (an adaption of a family recipe “40 clove garlic chicken” to serve one person and for more fat and fewer carbs), and 5 minute peanut butter cheesecake (cream cheese, sour cream, 1 tbsp of peanut butter a little bit of erythritol mixed and shoved into the freezer until set). I want for nothing.

(softail925) #475

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NY steak w/ sauteed mushrooms & sauteed brussel sprouts!

(AnnaLeeThal) #476

Breakfast was two egg cups with hollandaise sauce and some Keto oatmeal with butter. Coffee with butter and coffee booster.

Lunch I had a burger topped with cheese, guacamole, onion, lettuce, tomato, and chipotle mayo. Extra pickles

Just now I made a chocolate mug cake. Was feeling like something sweet. Turned out pretty decent, I was surprised.

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#477

what’s a coffee booster?

(AnnaLeeThal) #478

Coffee Booster - Top Quality Blend of Grass-fed Ghee, Coconut Oil, and Cacao, 14 oz https://www.amazon.com/dp/B01D19RF3Q/ref=cm_sw_r_cp_api_zlPIybRNNV3YH

I got it for christmas

#479

Oh that’s cool. Sort of a BPC mocha kit! Never heard of it.

(Jonathan Bowers) #480

Buffalo dip with jalapeño and blue cheese crumbles. Scooped up and eaten with cheese whisps.

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(Becky Searls) #481

Speaking of BPC mocha-made one the other day and it was so good!

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But having s kit would be way easier!
Also made one with almond butter and cacao and wow! Yum!
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(Michelle) #482

oooh, how much cream cheese, sour cream do you use? this sounds yummy… :slight_smile:

(Siobhan) #483

I didn’t really measure, but I made it again just now and did lol. It is about 1/4 cup cream cheese, 1 tbsp sour cream, shy of 1 tbsp peanut butter, and sweetener (of choosing) to taste.
Stick the cream cheese and sour cream in the microwave until softened (15-30 seconds) or just blend together softened cream cheese and sour cream, then mix together with other ingredients and put in freezer for about an hour (not until frozen but until the cream cheese sets).
That’s about 4g NET per serving, but I only eat once a day (usually just dinner) so that leaves ~15g NET carbs for dinner and I rarely ever reach that high for one meal. 2g of those carbs comes from the peanut butter though, so you could easily swap it out with something else and get it lower.
Hope that helps :slight_smile:
If you try it let me know what you think. It really was just something I threw together because I wanted cheesecake.