OMG, I’m eating all the meats! Wow! I had some ground beef left from the Meatza, and so I stuffed it with a little provolone and a few green olives and made a huge meatball. Then there was half of the steak left. There’s also some onion and mushrooms sautéed and thrown in. All of this was smothered in compound butter… I have no words - what have I been missing out in all my life? Nope it’s not a carnivore meal, but dang it, it’s awesomeness!
Continuing my love affair with zoodles. Chicken, bacon and mushroom carbonara.
It is sort of a cross between a turnip and celery.
They taste quite celery like. I found I need to par boil them in chicken stock to dampen the flavour a bit and then heavily season with olive oil, butter and salt and pepper. I found that baking in the oven produced the best chip. They are OK. They are not french fries! I haven’t found anything that compares I am afraid. These are pretty decent though.
Forgot to post this yesterday.
Pork rind nachos with sauteed chorizo and home made nacho cheese sauce (using sodium citrate):
Made those last week. They’re fantastic.
BLT sushi with avocado on the inside and outside. I’ll do a tighter weave next time to try and make it hold better together, but it was still ‘delish!’
Isn’t blk tahini the bomb? I’m a tahini freak and stock all three, hulled, unhulled, and blk… Totally 4.5kg worth lol
Yes it’s great. I can’t get fully whole normal, only demi complet which is half full and half hulled. The black sesame tahini is actually half black and half whole so great.
Well hopefully when you get back to uk you will be able to expand your tahini repertoire… Actually I need to expand mine and get this half whole and half blk… Maybe I can mix my own?! I may have done it and forgotten. I like it in food processor with sunflower seeds. It’s takes on another form altogether.
Well if you have a coffee grinder you can make your own from scratch, yes. If you were to have black, whole and hulled, you could make any combo your heart desired!
Nothing special. I didn’t prepare lunch today so I made a makeshift one with Reuben sandwich with the rye bread thrown out (which perplexed my co-workers) and avocado.
Made a big batch of pulled port last night, using Richard’s pulled beef recipe (http://blog.2keto.com/recipe/pulled-beef-6-ways/ )
Packed most of it in to zip bags and put them in freezer, and the rest was made hungarian style - really wanted to try as i have some hungarian ancestry.
Server it with Garlic “Gnocchi” - i found the link in Carl’s fettucine post… It was a bit more laborious than i have hoped for, but totally worth it!
Served with a bit of sour cream on side…
And the next time i eat it i think i’ll have a few pickled cucumbers
Made pasta with shirataki/miracle noodle.
Warning: This one is a slippery slope. Store bought tomato sauces will have sugar, so you have to either make them yourself or careful what you buy or reduce the serving. So it’s definitely not a carb free meal.
Also I’m going against Dr. Gundry recommendation of staying away tomato. But it’s up to you how seriously you take that recommendation.
Personally the noodle I bought don’t smell and I fry it up without oil to dehrydate it a bit first (it doesn’t burn). All in all it’s delicious and taste just like regular pasta to me.
PS. Don’t forget the Parmigiano Reggiano.
Definitely gonna give the “garlic gnocchi” a try, except for garlic I might go with ginger and turmeric powder since I’m very used to those flavor.
W o w.