Welp, another failure. I know the “near zero carbs tortilla” recipe from lowcarbmaven has worked for other people (it’s likely my complete lack of tortilla making experience) 
But, when life gives you lemons…
…the crepes, not the lemons, you nut! 
Did eggs and bacon for the rest of my OMAD. (not really picture-worthy).
Dayum, that’s a lot of Green Stuff (not jalapenos!) on your plate! Are you feeling OK? I’m worried… 
[quote=“rustyk61, post:7219, topic:3210, full:true”]
Turning a new leaf.[/quote]
So proud of you! 
Deep fried Brussels sprouts, Trader Joe’s Pork & Beef Hot Links, homemade buffalo sauce and capers for a surprise in every bite…
Yeah - but that is only 6oz of sprouts - deep frying puffs them up into light fluffy, crunchy goodness so there is a lot less than it looks… and capers are just nature’s salt packets! 
Heavy Whipping Cream a strange product in the US which is kind of half way between single and double cream (UK specification) similar but not quite the same as whipping cream in the UK.
Forgive my ‘repeat’ but I just love this ceviche!! It is a bit low in fat so an avocado is a must.
Will be my next couple of meals!
Maybe your recipes are a different style of BBQ sauce or Cole slaw sauce than what I use, but I don’t use any thickener for either of mine. My Cole slaw just uses mayo, a bit of white vinegar and a bit of sweetener. Yes, I know sweet Cole slaw is a sacrilege to some. For BBQ sauce, just cooking it down works to thicken it, but maybe it doesn’t work for the type you are making? This is the recipe I use: https://swervesweet.com/recipes/chipotle-whiskey-barbecue-sauce Happy recipe tweaking.
First attempt at pizza and way too eggy. Love me some eggs but wasn’t expecting. Got recipe from diet.com. Anyone have fantastic fathead pizza recipe?
Two things I’d tweak on that one out of the gate would be the diced tomatoes and the Worcestershire sauce (both would be really carb-y).
As @LeCheffre said in another thread, we should try using fish sauce as a Worcestershire replacement.
The BBQ sauce I made will get put to good use - going to try another experiment with about a cup of it - see if I can’t recreate Bull’s-Eye Guinness with some reduced Guinness, garlic powder, onion powder and a wee bit of blackstrap molasses.
Thank you!!
