What did you Keto today?

#3370

Wow. What a great idea. Did you have to warm the cream? I have tried something similar and ended up with solid globules!

(Mike W.) #3371

I did not. I just poured cream into the nutribullet, warmed the coconut oil until JUST melted and added it to the cream and whipped.

(Madge Boldt) #3372

Newbie here (8 weeks keto). I just had to share how thrilled I was with my Saturday night dinner at a local pub Tremblay’s Bar & Grill where I had the prime rib special, served with au jus and horseradish sauce, with my choice of 2 sides. No potato and rolls to throw away! I chose a salad with blue cheese dressing and sauteed spinach with lots of butter and garlic. What a meal!

And the next day, my local breakfast joint Destiny’s custom made an eggless omelet for me (I am trying to determine if eggs are giving me joint pain
 hope not!) and look how beautiful. Veggies with melted swiss, butter and bacon. Keto is definitely not boring!

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(Rob) #3373

Thank you thank you thank you!!! For reminding me that Finn crisps are low carb! 8g net for 3!
I loved those but had thought no crackers were sufficiently Keto so didn’t even check them out. Pate and butter on pork rinds doesn’t really work.

Thank you again!

#3374

You’re so welcome! I love finn crisps - I wouldn’t say they are super low carb but if I can finn them in, I will!

(Joe Schuyler) #3376

I see what you did there
:metal:

(Darlene Horsley) #3377

Me too!

(Rob) #3378

My first attempt at Fat Head Pizza (Recipe at ditchthecarbs.com)


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I suspect my egg was a little large as the crust mix was a bit runny and took over 20 minutes to bake! :rofl:

(Doug) #3379

Dude, that looks GOOD.

(Rob) #3380

Thanks! It was!

Toppings were Pepperoni, Chorizo and Bacon lardons and 3 cheeses.

(matt ) #3381

Try it without the egg. I don’t use egg anymore. I don’t think @carl does either.

(Rob) #3382

Thanks Matt, I’ll give that a go next time. I get enough eggs in my diet through other means, so not going to miss one in my pizza crust mix! :smile:

(Sophie) #3383

ummm, nevermind. :laughing:

(Rob) #3384

LOL, in retrospect, it’s probably leave them off next time and stick to putting them in my sautĂ©ed cabbage.

(Sophie) #3385

It’s the name. You Brits are adorable! :smile:

(Joe Schuyler) #3386

Co-worker brought in a bunch of brisket for me, so I added that to the chuckeye steaks I brought in myself.

:metal:

(Lesley) #3387

@Joe_Schuyler Nice co-worker you have there. He/she is a keeper :):smile:

(*Rusty* Instagram: @Rustyk61) #3388

Found something I’d never had before. BEEF SHANKS
boneless of course. They had a really nice amount of fat all the way around them. And they were about an inch thick. That’s 25.4mm for you Aussie’s.

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(Doug) #3389

Rusty, love the addition of Jalapeños (as always), and those beef shanks look like some delectable morsels.

(*Rusty* Instagram: @Rustyk61) #3390

Thanks @OldDoug I had never purchased them before. I had heard that they were somewhat tough but these turned out nice and tender. I didn’t notice any gamey taste at all.