Can’t give enough likes for that!!! 
Not to be the bearer of bad tidings (but I had to look). If they use the same sausage that they use for topping, it’s actually fairly high carb (~18%).
https://www.loumalnatis.com/nutritional-info
Surprised they don’t have the sausage crusted pizza on their nutritional page (would be good to know!)
AWESOME!!!
(which begs the question - why are they using such carb-y sausage for topping?) (obviously, it must be a lot cheaper).
Probably is because it’s cheaper, honestly through its less carbs that a fathead pizza. I’d kill to have a pizza place make something like this.
Salmon patties with pepper jack cheese, bacon, and tartar sauce. On a bed of cabbage with a few black olives.
My eyes might have been bigger than my stomach this time.
Sirloin steak, fresh local asparagus, fresh garlic and vine cherry tomato’s on the grill plate(normally would be done on the bbq but it’s peeing rain out and I couldn’t be arsed) topped with black garlic butter.
We have 0 carb hot italian sausage at the “Loblaws” chain up here…heh. Methinks I’m going to have to buy a bunch when they’re marked down 50% on expiry day and make some meatilicious 'za!!! 
Experimentation day. That miracle biscuit recipe was calling me! Decided I wanted to do “whistle dogs” (was going to make a couple of them with bacon…but got busy) 
Next time!!!
Now, they aren’t much to look at:
…but they are absolutely AWESOME!!! The best condiment for them is butter - really brings out the flavour of the biscuit breading!!! (don’t want to cover THAT up!!) They’re only 3g net carbs each.
Then, my very last ever experiment with jicama fries. Sorry, but I just don’t see these being a viable option for our diet - you have to reduce them down too much to make them even close to potato french fries. The plate in this picture is a lunch plate (8 1/2" across)…and that’s only 125g of jicama fries - with a whopping 18g of carbs!!!
(and the less toasty ones are still crunchy in the middle). This was using the microwave for 15 minutes, then bake at 425F for 45 minutes method.
If anyone wants something like potato french fries, I’d recommend turnip as a viable option (not rutabaga).
I live where there is no lard or tallow to be found so took some fantastic looking pork belly strips about $7.00 worth and rendered out 12 oz of lard, and ended up with some crispy fatty tasty side pork and rind. Yield was better than expected and not expensive.
Make me one while your at it lol, it does sound like a good idea, I can’t find zero carb sausage like that, maybe I’ll have to finally go to a butcher
I was out running errands so I skipped lunch and made up for it at dinner. 1600+ calories of mostly fat is hard to finish in one sitting. My typical dinner is normally 1000-1100. This is the last dairy for a while while I troubleshoot some skin and fatigue issues.
You just need practice, and I think we can all agree that this practicing is way better than piano lessons as a kid.
I’m not a big fan of OMAD. It might be great for weight loss, but since that’s not my goal I don’t practice this type of eating. I probably would have been fine with my lower calorie dinner, but the idea of 6 instead of 2 slices of bacon caused some cloudy judgement. 
I have the same thought when people say they can’t do 1000 calories a day though since my typical dinner is 1000 or more.
1600 calories is not hard to do at all, but 1600 of fat you would have to have some serious will power to keep pushing on.
Got a super dinner this evening - shrimp & oaxaca cheese wrapped with bacon. I can’t remember what they called it. It came with salad (extra to replace the rice), excellent guacamole, sour cream, & salsa. Dipping the shrimp in all that good stuff was life-changing.
Today’s free breakfast. Wayne can’t help but eat enough fat this morning! 
