Ernest, cheers on post #6000, and your photographs continue to display admirable color saturation.
What did you Keto today?
LeCheffre
(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman )
#6053
another day another egg bomb. This time with a slice of crispy prosciutto and some asparagus.
I think this base could be taken in a lot of directions.
Shallimar
(Trish)
#6054
Chicken caserole from diet doctor site.
Chicken thighs. Sour cream. Tomatoes. Green onions. Lemon juice from half a lemon. Salt. Pepper. Cheese. (Omitted pesto and subbed leek with green onion as didnât have others).
Sautéed cabbage with bacon.
Hunnie and I thought it was yummy. My boys didnât like it. Sigh. Kids! Screw em. Theyâre old enough to cook their own dinners. LOL.
EditâŠlooking at the pic it looks kind of indecipherable but it was really good. Honest. 
LeCheffre
(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman )
#6056
75g of frozen berries, 56g of heavy cream, 1 square of 85% dark chocolate, and about 3/4th of a packet of equal. Blended with stick blender.
I call it the ice cream analog, but really, in the purest sense, it is ice cream. Still a work in progress.
Ernest
(Ernest)
#6057
Alexia
#6058
Made the most yummy batch of chile verde just now. Slow cooked fatty pork - on stovetop till it was falling apart. Browned an onion, chopped the meat and added it to onions, added the last of the garden tomatoes plus some frozen ones, added chopped flame-roasted chilies from last summer (Hatch type). Added the defatted liquid from under the pork. Seasoned with ample cumin, sage, hot pepper powder, and a few cloves of garlic. To die for.
This will be divided into one cup containers and frozen for quick emergency meals. Add about 1T butter when reheating, Oh my! The butter makes it better than pre-keto.
I really could eat like this forever.
LeCheffre
(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman )
#6059
Man⊠I brought back a kilo and a quarter of fontina Val DâAosta from Italy last year. Small producer, pasture the cows in the mountains where they eat wild flowers and grass⊠Was the cheese of the gods⊠That is the best cheese Iâve eaten, non-parmigiano reggiano stravecchio division.
But the good ones are all fantastic. I get a nice parm reg from Eataly⊠Vacche Rosse.
This is special stuff. I tack on a two mile walk to get from work to there and to the train home.
beckty
(Rebecca )
#6061
Making some Chile Verde myself tonight, to throw over some delish tallow braised burgers and top with cheddar! I have to check my pre-keto recipe for carbs. Hope itâs solid! If not, guess adjustments will need to be made. Photos will absolutely follow.
GhostlySmile
(Lauren)
#6063
Lunch for the toddlers. 3 eggs each with bell pepper, mushroom, and onion. Not pictured: 1/2 a banana each.
gundy
(Gabriel G.)
#6065
I want to love this, but cauliflower 
Tell us more about the oxtail. Braised? Roasted? Other?
j.saltsea
(Hungry Julie)
#6067
After spending a lazy day chomping on cheese and pepperoni, I realized I had no gas in the grill so I threw the pork tenderloin in the oven with a whole chopped onion and a bottle of sugar free bbq sauce along with a panfull of bacon and the grease, tossed it around with italian seasoning. 425F for 25 minutes. It was so freaking good.
Ernest
(Ernest)
#6069
Braised in coconut cream. Salt, pepper, bay leaf and smoked paprika.
Cauliflower mash when done right is fantastic.
Most folks tend to add too much shit to it.
barefootbob
#6071
Another simple meal for me tonight. Kids are away for the weekend. I had lunch at 11 then drove to the NC mountains to get my new banjo, that was a haul. So anyway got around to running a few miles and finished up after 9.
Needless to say I was a bit peckish. After this I cooked another egg in the pork chop drippings.
