What did you Keto today?

(Jake P) #44

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Pastrami cream cheese pickle wrap.

(I want abs... olutely all the bacon) #45

Yum! Anything wrapped around cream cheese & a pickle is divine. I’m trying pastrami next, thank you for the inspiration @TacoRobot

(joievawter) #46

That is seriously the best feeling hands down for me and super liberating.

(joievawter) #47

Pumkpin seeds with 2 brazil nuts.

(Jenn W) #48

Late lunch?

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(AnnaLeeThal) #49

Your pup looks so sad that he is not getting your snack!

#50

Blackberries and cream. Or it may have been coconut milk that day. Looks thick like that after refrigeration.

(Guardian of the bacon) #51

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Pork chop sous vide then seared in butter.
Frozen asparagus sauteed in avocado oil topped with parmesan and a pat of butter.

#52

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Reward… heh.

New York strip (medium-ish) via cast iron grill pan
lobster purée, parmesan, tarragon, butter & heavy cream sauce.

(Jonathan Bowers) #53

Souvide Filet with roasted Brussel sprouts peeking from behind.

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#54

My kind of post! That meat looks awesome.

Not a whole lot of people I know seem to like brussel sprouts. Well served!

(Guardian of the bacon) #55

It’s all about how they’re cooked. Steamed - bleh. Fried, braised, roasted…yummm.

(Polly Bennett) #56

Coffee with coconut oil and half & half, scrambled eggs, bacon for breakfast. Haven’t really been hungry since, so have decided to fast today.

(Mark Myers) #57

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(Mark Myers) #58

Fathead Pizza. Almost burnt it on the edges. Still good. Very low carb.

(nathan hillman) #59

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I was going to the movies and most things were shut, so… maccas- dqp with bacon . Xtra cheese, no bun.

#60

Cough win cough

(Erick Sgarbi) #61

Bacon, Eggs, avocado and 1 squeezed lemon. I got a pork belly in my new Anova sous vide machine for the past 15 hours. That will be Lunch :slight_smile:

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(Erick Sgarbi) #62

I actually do that every now and then when I don’t have time to cook. I just keep in mind that each slice of American cheese has between 1 to 2 grams of carbs. I don’t see anything wrong with it.

I’m glad to see I’m not the only one doing this. :hamburger:

(Guardian of the bacon) #63

how will you finish the pork belly when it comes out of the sous vide?