Carnitas on toasted cheese torta with avocado, lime and cilantro
The cheese torta was a bit intense and salty. It was made from havarti. I liked it, but the torta overpowered the carnitas a bit.
Carnitas on toasted cheese torta with avocado, lime and cilantro
The cheese torta was a bit intense and salty. It was made from havarti. I liked it, but the torta overpowered the carnitas a bit.
Pork chop (overly trimmed but they were on sale), deep fried Brussels sprouts and home-made buffalo sauce⦠want to try ZC but it is weird just to have a steak or a chop⦠maybe need to do @Ernest 's eggs as a side dish approach.
We made a Salami, Prosciutto & Pepperoni Fathead pizza. The crust was seasoned with garlic salt, matcha infused sea salt, oregano and 21 Seasoning Salute (Trader Joeās). Mozzarella shredded cheese and sliced mozzarella. We also added some grated cheddar. We used Alfredo Sauce (Trader Joeās). Sooo yummy. Per slice 21g Fat, 5.1g net fiber, 17g protein. Totally worth the carbs. It was our first meal since breakfast.
I just use a salad plate to put the steak on. Then it not only makes the steak look bigger, thereās no room for veggies anyway.
Beautiful Presentation
And picture!!
Thatās Masterchef looking eggs/yolks
I can just see Gordon about ready to slice the other eggš
Mine is the 100% opposite of @Mari
No presentation looks or plating
Looks like Iām going home tonight
Eats just fine atleast
KETO dessert kinda scramble I guess
4 strips of BACON underneath all the ā stuff ā
Pecans , 10 or so
Unsweetened coconut
Lilyās chocolate
Couple pads of butter
Cinnamon
Lightly heated and melted
I felt the same way but if you cook it well you donāt need to sauce! Iām loving it. Sous vide really made me love steak without any sauce!!
My one breakfast of the week, full fat Greek yogurt, extra thick double cream, cherries and cinnamon
I know, itās pretty darn expensive, so itās a rarer treat for me too. Itās hard to find sushi grade salmon, but now the Whole Foods near me has it in frozen form in a cooler in the seafood dept. That photo contains one entire package, I use it all up once I thaw it, and itās about $14. I just tell myself at least Iām not eating it at a sushi restaurant where it would be a lot more. The tuna is much more affordable, but of course the salmon is the one I crave.
Do you know of any Asian seafood markets in your area? I know of one that is really far from where I currently live, but they sell āsashimi gradeā fish.
That looks great! Iāve not even considered bacon for dessert since keto. You just opened up new doors for me hehe :). Iāve only made the avo choco pudding, peanut butter fat bombs, some mint fat bombs which were terrible, oh and coconut oil chocolate bark and some key lime pies in a jar. That was tasty! Your dessert looks amazing. I have an abundance of chicken, pheasant and pigeon eggs right now from my landlord. So Iāve been trying to get creative. Thank you for your kindness and that recipe.
I used to get a variety plate of sushi and sashimi when I ate out and finally decided what the hell, the one Iām always saving as the best is the salmon, why bother with the rest of them. I have a whole foods close to me, Iāll check there - do you just defrost and cut? ( I LOVE the idea of substituting avocado for rice, if anything that sounds like it would make it even better!)
ETA: I have heard that the parasites that can invade salmon are killed at a certain freezing temp / length of time. Which could mean any flash frozen salmon would be ok. Itās a place Iām uneasy doing n=1, does anyone just āgo for itā and not worry about āsushi gradeā? ⦠do I dare?
https://www.thekitchn.com/i-made-sashimi-from-cheap-costco-salmon-and-didnt-die-248660
1/3-pound burger with 4 slices of bacon, cheddar, mustard, homemade avo mayo, pickle, tomato, side of broccoliš