What do you miss?

(Virginia ) #41

I miss a nice cold Pepsi. :frowning_face: Haven’t had one since day one of my Keto journey which is great :slight_smile: because I was a big soda drinker.

(Alexia Falcone ) #42

OMG I live in Paris and I miss a ham and cheese sandwich in a delicious warm baguette …Or salted french butter and jam on a delicious warm baguette…Or a huge hunk of cheese with a delicious warm baguette…:tired_face:

That being said I feel so good these days that mostly I can tell myself it isn’t worth it… I am day 3 into a fast and feel like a party :tada:

#43

This is interesting. I just checked my Amazon order history and it was indeed not Bob’s Red Mill brand that I purchased, so maybe that’s the issue. So far I have not tried just leaving out the guar gum out of one of Carrie’s recipes and using egg instead. Once I gave up on the guar gum, I decided to start with the cream base from B&J recipes and adapt them for keto using Carrie’s substitutes. I find her recipes and B&J both make about the same amount of cream base, and B&J tend to use 2 eggs per batch so I was going to try making the Sassy Goat again with 2 eggs, and just leave out the guar gum and see how it goes.

I love Carrie but I have to say there are a lot of inconvenient circuitous references in her recipes. Like, to make the fudge ripple add-in, you first have to make individual marshmallows, only to then melt them into the fudge ripple. To make the strawberry ripple, the first ingredient is whatever amount of strawberry puree you have leftover from making Bubblegum Bliss ice cream. Instructions like this work if you’re making 4 or 5 ice cream flavors at once, but what if you’re not making Bubblegum Bliss ice cream that week? What if you don’t need the marshmallows for anything else, do you still have to pipe them out and let them set before you can make the fudge ripple? So I’m hoping that she’ll revise the recipes after a while to make them more standalone.

Actually, I forgot this until just now, but I used some erythritol (Swerve, actually) too in that batch. The overall volume (with both) was close to a 1:1 relationship, but I did reduce it a little because I was making chocolate ice cream and I tend to like a more semi-sweet flavor, but also because the sugar substitutes do taste sweeter to me than sugar. I didn’t measure the difference, just sort of eyeballed it but maybe I went with about 3/4 of the volume called for. The xylitol:erythritol breakdown was about 3/4 xylitol and 1/4 erythritol. I did this mostly because I ran out of xylitol, but the texture and flavor turned out really well regardless. I’d say if anything, I liked it better because it froze a little harder, it was still quite scoopable but had a more solid texture when eating.

I think anytime you use the sugar alcohols, the amount of time the cream base has to be in the fridge beforehand (at least 24 hrs), as well as the amount of time my freezable canister has to be in the freezer beforehand (at least 48 hrs, I’ve found) is much higher than when I was using sugar. Carrie’s emphasis on getting everything super cold was helpful there.

(Alexia Falcone ) #44

:rofl:

(Diane) #45

I’ve been thinking about using eggs in my ice cream custards but haven’t done my research yet. Are you planning to use whole eggs? Or just the yolks?

I’m not that deep in the weeds yet with Carrie’s recipes. I’ve made the Blueberry Cheesecake (which uses the blueberry compote as a mix-in) and it was really good. My sisters and I thought that the cheesecake ice cream base was a touch salty, but still very good as long as you had enough blueberry in each bite.

I thought the same when I made her sour cream and chives biscuits/scones (meaning they were a bit salty, also made a large amount of biscuits. I’m definitely going to make 1/2 recipe next time). So, I don’t think I’m using a salt with a similar “salinity” profile. I’m going to start adjusting my salt down just a little bit. I think the blueberry compote would be great on Keto scones. I think you could sub in any berry and make a great Keto jam. I think you’d just have to adjust the amount of sweetener depending on the fruit.

I’ve got the lemon curd made (so very yummy) and ready for the Lemon meringue pie ice cream (I’m not making the meringue or pie crust mix ins- I just want lemon ice cream).

#46

Whole eggs. All of the B&J recipes call for 2 large eggs.

That’s interesting about the salt. I haven’t noticed any over-saltiness, maybe it’s the salt I’m using (Redmond’s) but it could also be my palate. I’ve found in general that on keto I tend to salt things more than I used to.

I’ve been wanting to make the blueberry cheesecake ice cream too, glad to hear it was good! I wasn’t going to replace the guar gum I already have since I’ve decided to stop using guar gum, but maybe I will if it’ll help with the blueberry compote. Most of the clumps I mentioned before (in the Sassy Goat) were in the strawberry compote mix-in.

(Diane) #47

Thanks!

My one sister and I are both saltaholics from way back before Keto, so I think it must be the salt I’m using. I believe Redmond salt is produced here in Utah and it’s in all the grocery stores. I’ll plan on getting some the next time I go shopping.

(Amy Ramadan) #48

Will look for it!! Thanks!!

(Melanie) #49

I miss pasta. I love it with a firm texture, and although my favorite is Olive Garden Fettuccini Alfredo, I have been known to scarf copious amounts of spaghetti or egg noodles with nothing but salt and pepper on them… and butter if I feel like it. What I do know about myself is that, after a lifetime of yo-yo dieting, most of it low/no-carb, I am better off NOT cheating, not even a mouthful. I can look at pasta and desire it, REALLY desire it, but that is a whole different thing than the actual craving for those starchy carbs. When I’ve been completely off them for awhile, one taste brings down the full force of cravings, the overwhelming tendency to just eat the pasta. Every. Single. Bit. (Even what’s not mine, or what’s left in the pot on the stove.) Out of control. Followed almost immediately by bloating, lethargy, and brain fog. And then, even if get hold of myself after a single pasta binge, it takes me four to five days to get back into decent ketosis. Fortunately I have not experienced keto-flu, ever, probably because my body is so used to my jumping on the no-carb train. But for that same reason I feel I haven’t lost weight as well as many do when they go keto, because it probably feels like same-ole, same-ole to my system.

Well, go figure, Olive Garden’s annual Endless Pasta Bowl promotion is still in play when my birthday rolls around every year. So I find myself, annually, on the emotional see-saw of “to binge just once, or not to binge just once?”. What I have learned over the years when me and my family have gone during this delicious promotion is that whether I thoroughly enjoyed the pasta, multiple helpings of it, or whether I broke a kestosis stretch and found it didn’t taste as good as I remembered, either way I had instant regrets, even before we left the parking lot. I realize my enjoyment of that chewy doughy decadence ends the moment I have ended the meal, and then I start beating up on myself for both the failure to resist, and for the physical consequences to come…both on the scale and with my body’s various reactions. The times I have been in ketosis (not “real” ketogenic eating, but just in ketosis) and have actually not gotten the meal, I have been able to enjoy myself anyway, watching my husband eat helping after helping, as I empty at least one, and sometimes two, of the little silver carafes of OG’s delicious coffee. It really is delicious. It’s a lot of half-and-half because it’s a lot of coffee, but I feel like it’s my consolation prize, and the impact to my ketosis has been negligible if at all. After the first five minutes of Pavlov’s dog-style salivating as my husband’s first helping arrives, I am truly fine. And I leave with no regrets… no dreading the physical discomforts, and no beating myself up over 4-5 wasted days as I work to get back into ketosis.

I have been full-on keto since June 18th. No starches, no sugars. I’m a huge label reader and am aware of the hidden starches and sugars in so many foods. (Did you know that you need to stop using packaged shredded cheese and grate your own? Prepackaged shreds have some food starch added in to prevent the clumping.)

I got into keto primarily to lose weight. So tired of the yoyo-ing, and I am recently post menopausal, so I acquired the menopause-midsection and the hormonally-influenced slower metabolic rate. As I mentioned earlier, I didn’t have any “keto flu” at all. Since day one, I start my day with the bulletproof-style coffee, and I do add heavy whipping cream to it. That’s all I have until at least 2pm, then I stop all eating by 7 or 8pm. Lots of water throughout the day. The first month or so the pounds were coming off slowwwwwwly, and it frustrated me. I think I was looking at too many keto before/after photos and expecting much faster, more visible results. Eventually I realized that those before-afters are the ones with the dramatic results. And most people don’t get the drama with keto. It’s a slow process as we shift to fat-adapted. Takes discipline to do the macros, which I have given up on several times. I finally believe the importance of the nutrient ratios, and so one day I just put my scale in the closet and decided to trust the process. The NSV’s (non-scale victories) abound. Mostly in how I feel, but also in the looser fit of my clothes and the occasional, very recent comment that I look like I’ve lost some weight. None of those is as good as the feeling of being in control though: being the boss of my food, instead of vice-versa.

Olive Garden looms, I will be going there in the next several weeks as part of the family ritual. But dang, they do have great coffee. :slight_smile:

Sorry to ramble. I only interact with a couple people in real life who are doing real keto, so I enjoy lurking here and alternately applauding, laughing with, or commiserating with you folks in the forums. Nice to have a keto “home” where the light is always on.

(Jessica) #50

I tried the cheese chips again tonight. In a muffin pan in the oven since I don’t have silicon, but it worked out much better. I think the first time I used too much cheese per chip, and I found I like mild cheddar better for chips.

(CJ Young) #51

Ice cream and guilt free fruit. Specifically apples. It’s currently apple season and I have been eating a 1/4 of one everyday which I feel kind of bad about but also they’re my damn trees and it’s just for a few weeks. I’m letting the deer and neighbors have the rest.