What did you Keto today?

(No I'm not mad - that's just my face) #925

Roasted cabbage and kielbasa

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(I want abs... olutely all the bacon) #926

Mmmmmmm, I’ve been contemplating adding tuna and this is a perfect quick meal idea!

split this topic #927

A post was split to a new topic: Ground Pork Lettuce Cups

(8 year Ketogenic Veteran) #928

Wut

(8 year Ketogenic Veteran) #929

@ILoveBacon @Mrsollie !!!
Please put your recipes in
https://www.ketogenicforums.com/c/food/recipes-recipes-recipes !!!

#930

You can move them! Ima gonna do that with the lettuce cups one.

See…

https://www.ketogenicforums.com/t/ground-pork-lettuce-cups/9337

(Megan) #931

Thanks @Daisy. :grinning:

(Cathy) #932

I use a standard potato salad recipe like this one …

5 potatoes
3 eggs
1 cup chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish

1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
1/4 cup mayonnaise

and substitute a head of cauliflower for the potatoes and leave out pickle relish. The key is to not overcook the cauliflower.

(Cathy) #933

This is something I can’t wait to have again when the weather allows for the use of the bbq. Bacon onion rings with bacon shrimp.

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(Arlene) #934

I’ve never roasted cabbage. How did you do it?

(Megan) #935

Corned beef and cabbage soup

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#936

1 Can of Sardines
1 Preserved Duck Egg
1 Stick of mozzarella Cheese
Some kimchi

(Cathy Schroder) #937

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Homemade lamb meatballs and salad greens with blue cheese dressing.

(A ham loving ham! - VA6KD) #938

Yum! Lamb…I grew up in Australia and was raised on lamb, but since I’ve moved to Canada (20 years ago), lamb is a bit harder to find here. It’s not that hard to find but it is a bit expensive.

What did you put in your meatballs?

(Jacquie) #939

Not sure where you are in Canada but it’s readily available locally in rural NS. In fact, I can get it locally raised just up the road. It’s excellent! :slight_smile:

#940

Fried eggs, bacon, avocado and mushrooms fried in butter, garlic and parsley.

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(A ham loving ham! - VA6KD) #941

Edmonton. The local Co-Op and Sobeys have it but it’s quite expensive. My wife (born and bread Canadian) finds the taste and smell quite strong, so that means it’s mostly just a treat for me for when I’m home alone. :slight_smile:

(Jacquie) #942

You’re not going to find too many folks farming lamb in Edmonton. :wink: We love lamb, too. When we lived in Vancouver, we’d get fresh lamb from Salt Spring Island in the Gulf Islands. Delish!

#943

The good news is that you are blessed with lots of free range beef in Alberta. And it is delicious.

(No I'm not mad - that's just my face) #944

Roasting cabbage: leave core intact. With cabbage sitting on its core, cut approximately 1" wide “steaks” leaving core part intact - it will help you flip them over when roasting.

Oil up a sheet pan, place cabbage steaks, drizzle more oil over top. Salt/pepper. I roast mine at about 400F for 25-30 min, flipping them over 3/4 of the way in. They’re done when soft and a little browned.