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Posted: 5/19/2016 1:24:29 PM EDT
[#1]
Cooked up some pork chops last night because there was some well marbled chops at the store yesterday. Just applied some salt and pepper and pan fried in clarified butter, it was heaven with a side of broccoli and cauliflower.
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Posted: 5/19/2016 1:26:21 PM EDT
[#2]
Ni!
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Posted: 5/19/2016 1:27:43 PM EDT
[#3]
Quote HistoryQuoted: Ni! |
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Posted: 5/19/2016 1:30:12 PM EDT
[#4]
Going to give this a try over the weekend- Oopsie bread
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Posted: 5/19/2016 1:30:57 PM EDT
[#5]
Quote HistoryQuoted:
Etubirtnoc !! Quote HistoryQuoted:
Quoted:
Ni! Etubirtnoc !! English version for the old farts 
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Posted: 5/19/2016 1:36:30 PM EDT
[#6]
Quote HistoryQuoted: Cooked up some pork chops last night because there was some well marbled chops at the store yesterday. Just applied some salt and pepper and pan fried in clarified butter, it was heaven with a side of broccoli and cauliflower.  ) because it has a lot purines in it. One of the issues I'm having is elevated uric acid (which can lead to gout.) And purines are known to increase UA levels even more.Everything I've read says that when your body is getting keto-adapted, UA goes up as you excrete ketones, but that it's transient, typically only lasting about 12 weeks (I'm in week 8.) But I've got a whole sack of beautiful center cut chops just waiting for when it's 'safe' to eat them. |
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Posted: 5/19/2016 1:37:05 PM EDT
[#7]
Quote HistoryQuoted: English version for the old farts Quote HistoryQuoted: Quoted: Quoted: Ni! Etubirtnoc !! English version for the old farts What is 'Ni!' backwards...?  |
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Posted: 5/19/2016 1:41:04 PM EDT
[#8]
Quote HistoryQuoted:
What is 'Ni!' backwards...?
Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
Ni! Etubirtnoc !! English version for the old farts What is 'Ni!' backwards...?
Got it. Old and slow! |
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Posted: 5/19/2016 1:42:28 PM EDT
[#9]
My all time favorite recipe that I cook all the time is as follows:
Boneless skinless turkey breast Onions Mushrooms Chicken broth Baby carrots salt and pepper to taste That's it. 8 hours on low in the crock pot. 
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Posted: 5/19/2016 1:51:09 PM EDT
[#10]
Quote HistoryQuoted:
My all time favorite recipe that I cook all the time is as follows: Boneless skinless turkey breast Onions Mushrooms Chicken broth Baby carrots salt and pepper to taste That's it. 8 hours on low in the crock pot. Sounds good but you're such a tease. Can't have carrots for another couple of months. |
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Posted: 5/19/2016 1:53:27 PM EDT
[#11]
Quote HistoryQuoted:
Sounds good but you're such a tease. Can't have carrots for another couple of months. Quote HistoryQuoted:
Quoted:
My all time favorite recipe that I cook all the time is as follows: Boneless skinless turkey breast Onions Mushrooms Chicken broth Baby carrots salt and pepper to taste That's it. 8 hours on low in the crock pot. Sounds good but you're such a tease. Can't have carrots for another couple of months. Are carrots a no-go for keto? If so, you can make it without. The mushrooms and onions are most important. |
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Posted: 5/19/2016 1:54:39 PM EDT
[#12]
This one looks good- keto lasagna It's on the agenda for next week.
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Posted: 5/19/2016 2:06:21 PM EDT
[#13]
Quote HistoryQuoted:
Are carrots a no-go for keto? If so, you can make it without. The mushrooms and onions are most important. Quote HistoryQuoted:
Quoted:
Quoted:
My all time favorite recipe that I cook all the time is as follows: Boneless skinless turkey breast Onions Mushrooms Chicken broth Baby carrots salt and pepper to taste That's it. 8 hours on low in the crock pot. Sounds good but you're such a tease. Can't have carrots for another couple of months. Are carrots a no-go for keto? If so, you can make it without. The mushrooms and onions are most important. Generally, if it grows beneath the ground it's off the approved list. But I do enjoy them and will eat them again but infrequently. ETA, it's all about carb total per day. |
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Posted: 5/19/2016 2:08:15 PM EDT
[#14]
Quote HistoryQuoted:
Generally, if it grows beneath the ground it's off the approved list. But I do enjoy them and will eat them again but infrequently. So this isn't compatible with paleo at all. I didn't realize. Is there a list of bad foods somewhere? |
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Posted: 5/19/2016 2:38:56 PM EDT
[#15]
Quote HistoryQuoted:
So this isn't compatible with paleo at all. I didn't realize. Is there a list of bad foods somewhere? Quote HistoryQuoted:
Quoted:
Generally, if it grows beneath the ground it's off the approved list. But I do enjoy them and will eat them again but infrequently. So this isn't compatible with paleo at all. I didn't realize. Is there a list of bad foods somewhere? I don't think carrots are bad.. I think what several us here on the forum want to do is lose body fat and improve our overall health, including blood sugar levels... I'm near 55 and have hit male menopause Four or five pounds a year adds up. Carrots at this point just fights the progress to reach the goal weight before going on a maintenance diet. But I do love them!
I tried the low carb/ Atkins/ Paleo about 12 years ago and had fantastic results. I can remember driving home after 12 hour kick ass day and my mind was so sharp, it felt good. But I screwed up by going back to a carb heavy diet, not this time! |
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Posted: 5/19/2016 3:09:28 PM EDT
[#16]
A link from BozemanMT for pizza a couple of years ago, my weakness- Pizza to die for
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Posted: 5/20/2016 9:20:02 AM EDT
[#17]
BUmp
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Posted: 5/20/2016 9:33:17 AM EDT
[#18]
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Posted: 5/20/2016 9:42:46 AM EDT
[#19]
We did personal sized meatza using hamburger patties on the grill. The pepperoni and cheese was great
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Posted: 5/20/2016 9:46:33 AM EDT
[#20]
Quote HistoryQuoted: We did personal sized meatza using hamburger patties on the grill. The pepperoni and cheese was great I made a 4 oz. burger, and topped it with the toppings I scraped off a pepperoni/sausage pizza crust. (I added more mozzarella to the top... |
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Posted: 5/20/2016 12:23:16 PM EDT
[#21]
Speaking of plagiarism
Eracer mentioned in another thread that he made kale chips in a microwave instead of the oven. It was so easy and delicious. Massage kale with EVOO, salt to your preference, then microwave on a paper towel for three minutes +or-. That was our lunch today. |
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Posted: 5/20/2016 12:52:42 PM EDT
[#22]
My wife just reminded me that this is a good recipe. It does need the marinade time in the fridge and a good mustard. It's a nice twist for chicken.
The source Ingredients 1/4 cup olive oil 1 tablespoon fresh lemon juice 2 tablespoons coarse-grained Dijon mustard 6 cloves garlic, chopped 2 teaspoons salt 1 tablespoon freshly ground black pepper 2 pounds chicken wings, separated at joints, tips discarded Directions In a large bowl, stir together the olive oil, lemon juice, mustard, garlic, salt, and pepper. Add chicken wings, cover, and marinate in the refrigerator for at least 2 hours, stirring occasionally. Preheat grill for high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer for 5 minutes. Set aside for basting. Lightly oil the grill grate. Grill wings for 10 to 15 minutes, or until juices run clear. Turn frequently and baste with the marinade during the last 5 minutes. We usually make a double batch of the marinade and keep them separate so we don't have to cook the contaminated portion in another pot. |
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Posted: 5/20/2016 1:36:40 PM EDT
[#23]
Quote HistoryQuoted: Speaking of plagiarism Eracer mentioned in another thread that he made kale chips in a microwave instead of the oven. It was so easy and delicious. Massage kale with EVOO, salt to your preference, then microwave on a paper towel for three minutes +or-. That was our lunch today. |
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Posted: 5/20/2016 1:38:49 PM EDT
[#24]
Quote HistoryQuoted: My wife just reminded me that this is a good recipe. It does need the marinade time in the fridge and a good mustard. It's a nice twist for chicken. The source Ingredients 1/4 cup olive oil 1 tablespoon fresh lemon juice 2 tablespoons coarse-grained Dijon mustard 6 cloves garlic, chopped 2 teaspoons salt 1 tablespoon freshly ground black pepper 2 pounds chicken wings, separated at joints, tips discarded Directions In a large bowl, stir together the olive oil, lemon juice, mustard, garlic, salt, and pepper. Add chicken wings, cover, and marinate in the refrigerator for at least 2 hours, stirring occasionally. Preheat grill for high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer for 5 minutes. Set aside for basting. Lightly oil the grill grate. Grill wings for 10 to 15 minutes, or until juices run clear. Turn frequently and baste with the marinade during the last 5 minutes. We usually make a double batch of the marinade and keep them separate so we don't have to cook the contaminated portion in another pot. I have a kamado grill that will get to 700° or more. What temp do you recommend? |
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Posted: 5/20/2016 5:39:35 PM EDT
[#25]
Quote HistoryQuoted:
I have a kamado grill that will get to 700° or more. What temp do you recommend? A kamodo is on my wish list. 400 degrees, maybe a little higher. Having time to coat it several times during the cooking process builds the flavor. I should have said earlier, we prefer it with a little more fresh lemon. My wife prefers it with less salt, she's a health nut! If you like the flavor, try it on salmon. |
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Posted: 5/21/2016 8:01:49 AM EDT
[#26]
Quote HistoryQuoted: A kamodo is on my wish list. 400 degrees, maybe a little higher. Having time to coat it several times during the cooking process builds the flavor. I should have said earlier, we prefer it with a little more fresh lemon. My wife prefers it with less salt, she's a health nut! If you like the flavor, try it on salmon. Quote HistoryQuoted: Quoted: I have a kamado grill that will get to 700° or more. What temp do you recommend? A kamodo is on my wish list. 400 degrees, maybe a little higher. Having time to coat it several times during the cooking process builds the flavor. I should have said earlier, we prefer it with a little more fresh lemon. My wife prefers it with less salt, she's a health nut! If you like the flavor, try it on salmon. I'm going to make this for lunch today. Thanks! I bought the Vision Grills Kamado at Home Depot. So far I like it a lot. The only problem I have is that it has too much airflow to maintain temps under 300°, which makes it useless as a smoker. But people have posted simple fixes for that online. I just haven't gotten around to it. It was definitely worth the $700 I paid. |
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Posted: 5/21/2016 6:31:15 PM EDT
[#27]
Quote HistoryQuoted: I'm going to make this for lunch today. Thanks! I bought the Vision Grills Kamado at Home Depot. So far I like it a lot. The only problem I have is that it has too much airflow to maintain temps under 300°, which makes it useless as a smoker. But people have posted simple fixes for that online. I just haven't gotten around to it. It was definitely worth the $700 I paid. Quote HistoryQuoted: Quoted: Quoted: I have a kamado grill that will get to 700° or more. What temp do you recommend? A kamodo is on my wish list. 400 degrees, maybe a little higher. Having time to coat it several times during the cooking process builds the flavor. I should have said earlier, we prefer it with a little more fresh lemon. My wife prefers it with less salt, she's a health nut! If you like the flavor, try it on salmon. I'm going to make this for lunch today. Thanks! I bought the Vision Grills Kamado at Home Depot. So far I like it a lot. The only problem I have is that it has too much airflow to maintain temps under 300°, which makes it useless as a smoker. But people have posted simple fixes for that online. I just haven't gotten around to it. It was definitely worth the $700 I paid. I know, I'm quoting myself.... I followed the recipe and marinated 6 flappers and 6 drumettes. I cooked 3 of each and froze the rest for later. Kamado was kept at 450°. I kept it closed during cooking and turned the wings frequently, basting a couple of times during the last 5 minutes. Verdict: Two....no, make it three thumbs up.  If you like wings, and are used to deep-fried wings with Frank's hot sauce (not that there's anything wrong with that...) I suggest you give these a try. This recipe is going into my secret stash. |
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Posted: 5/21/2016 10:04:24 PM EDT
[#28]
Quote HistoryQuoted:
I know, I'm quoting myself....
I followed the recipe and marinated 6 flappers and 6 drumettes. I cooked 3 of each and froze the rest for later. Kamado was kept at 450°. I kept it closed during cooking and turned the wings frequently, basting a couple of times during the last 5 minutes. Verdict: Two....no, make it three thumbs up.
If you like wings, and are used to deep-fried wings with Frank's hot sauce (not that there's anything wrong with that...) I suggest you give these a try. This recipe is going into my secret stash. That's good to hear! What did you think of the salt content? My wife used this recipe in the oven last night, rain day, and after about ten minutes the smell of the garlic made my stomach happy
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Posted: 5/21/2016 11:03:56 PM EDT
[#29]
Trying something new today.
Stuffed chicken breast. 9 boneless, skinless breasts, slices open butterfly style. 4 bell peppers 2 onions Seasoned salt to taste two cups of mushrooms 2 tbl spoons of minced garlic Dice all of the above as finely as possible, and then stuff the chicken breasts and stack them in a crock pot. Take whatever is left of the diced stuff and pour in 1/2 cup of white wine and 3 cups of chicken broth. Pour over chicken. I'll post up the results. |
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Posted: 5/22/2016 8:13:59 AM EDT
[#30]
Quote HistoryQuoted: That's good to hear! What did you think of the salt content? My wife used this recipe in the oven last night, rain day, and after about ten minutes the smell of the garlic made my stomach happy Quote HistoryQuoted: Quoted: I know, I'm quoting myself.... I followed the recipe and marinated 6 flappers and 6 drumettes. I cooked 3 of each and froze the rest for later. Kamado was kept at 450°. I kept it closed during cooking and turned the wings frequently, basting a couple of times during the last 5 minutes. Verdict: Two....no, make it three thumbs up. If you like wings, and are used to deep-fried wings with Frank's hot sauce (not that there's anything wrong with that...) I suggest you give these a try. This recipe is going into my secret stash. That's good to hear! What did you think of the salt content? My wife used this recipe in the oven last night, rain day, and after about ten minutes the smell of the garlic made my stomach happy I thought it was fine. I used to never salt anything. Now I'm getting used to salting EVERYTHING. |
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Posted: 5/22/2016 9:31:11 AM EDT
[#31]
I've experimented with making homemade mayo, since the crap we buy in stores is based on unhealthy soybean oil, and contains sugar and other unhealthy additives. This version tastes great, and is actually good for you! It's a little weird to have green mayo but the excellent taste/texture more than makes up for it. I recommend using avocado oil. Get yourself a stick blender (I use a qt. mason jar and the immersion method listed in the link below to make a double batch.) Then I transfer it to a pint mason jar. One of the keys to this recipe is to add whey - this extends the shelf life for several months. Without it, the mayo can go bad in a week or two. I use a fine cone strainer lined with a folded-up piece of cheesecloth to drain the whey from unstrained organic plain yogurt (it takes a couple of hours, and you should get nearly clear liquid,) I buy the yogurt at Publix Greenwise, but any of the 'healthier' stores should have it. 'Unstrained means the whey has not been removed. Don't ignore the instruction to leave the freshly made mayo on the counter for 8 hours. It's key to letting the whey do its thing. Don't worry, the vinegar and lemon juice are natural anti-microbials. Anyway, it's kind of fun to make, and again, MUCH better for you than Hellmann's, Duke's, or (God Forbid!) Miracle Whip. Don't get me wrong, I love both of the first two mayos, but I'm working hard to eliminate the poison foods from my life, and I love mayo. I'm starting to like this blog. The next of her recipes I'm going to try is home-made ghee (clarified butter.) Ghee has a very high smoke point of 485° and so it's one of the best and healthiest fats out there for high-heat cooking. I've been starting to use it a lot, and its pretty pricy in the store. |
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Posted: 5/22/2016 4:48:13 PM EDT
[#32]
Quote HistoryQuoted:
Trying something new today. Stuffed chicken breast. 9 boneless, skinless breasts, slices open butterfly style. 4 bell peppers 2 onions Seasoned salt to taste two cups of mushrooms 2 tbl spoons of minced garlic Dice all of the above as finely as possible, and then stuff the chicken breasts and stack them in a crock pot. Take whatever is left of the diced stuff and pour in 1/2 cup of white wine and 3 cups of chicken broth. Pour over chicken. I'll post up the results. That sounds good, looking forward to the AAR. Are you using green bells? |
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Posted: 5/22/2016 4:50:46 PM EDT
[#33]
Quote HistoryQuoted:
That sounds good, looking forward to the AAR. Are you using green bells? Yes I was. It was awesome. The whole family liked it. Needed a decent splashing of salt for most of them though. |
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Posted: 5/22/2016 5:01:31 PM EDT
[#34]
Quote HistoryQuoted:
Yes I was. It was awesome. The whole family liked it. Needed a decent splashing of salt for most of them though. Thanks, we'll put that one on the "to do list" Trying not to get off topic.. This keto diet has been interesting. I've been drinking plenty of water and urinating like a race horse. Salt is good. |
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Posted: 5/22/2016 5:05:38 PM EDT
[#35]
In a crockpot four 12 oz cans of boneless chicken, One can of mushrooms, one teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic, 1 teaspoon onion powder, half a shaker container full of Kraft or any other brand Parmesan cheese and 1 pint of heavy whipping cream. Enjoy
Do not drain anything. May add more whipping cream as needed. |
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Posted: 5/22/2016 5:11:42 PM EDT
[#36]
Adkins maintain. Phase;
Can cream of mushroom soup, can veg all, cup Parmesan cheese, can green beans, 2 12 oz cans chicken, can mushrooms, tsp sat, pepper and garlic. Mix and bake at 350 for 30 minutes then cover with cheddar cheese and bake until golden brown. Do not drain anything. |
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Posted: 5/22/2016 8:18:40 PM EDT
[#37]
Quote HistoryQuoted: In a crockpot four 12 oz cans of boneless chicken, One can of mushrooms, one teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic, 1 teaspoon onion powder, half a shaker container full of Kraft or any other brand Parmesan cheese and 1 pint of heavy whipping cream. Enjoy Do not drain anything. May add more whipping cream as needed. Fuck cans of boneless chicken... Buy a rotisserie chicken (or two,) save the skins for cracklin', and shred the chicken. FYI, one chicken yields about a pound of shredded meat, so you'll need four chickens for your recipe - which seems like a lot... |
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Posted: 5/24/2016 9:28:08 AM EDT
[#38]
OST
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Posted: 5/24/2016 9:46:06 AM EDT
[#39]
Quote HistoryQuoted: OST Norwegian for cheese Oh noes Ole! Your hode looks like en ost! |
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Posted: 5/24/2016 10:05:57 AM EDT
[#40]
Kind of my go to recipe for meal prep.
5-6# boneless skinless chicken breasts 1 large bottle Pace picante sauce (medium heat) Hot does not seem to taste as good. Layer in crock pot (sauce, chicken, sauce, chicken). cover with remainder and cook on low for 10hrs. Remove from liquid after it's cooked and place in large sealable plastic container. shred using tongs and a twisting motion. I use this as a base for chicken salad and soft tacos for lunches and snacks. Chicken salad. Per meal: This is snack size, double amounts for meal portions. 3 oz shredded chicken .5oz (2 slices of cooked chopped bacon) 1.5oz Mayo ( I use Just Mayo brand) 1/4 cup chopped jalapenos 1/4 cup chopped walnuts season with fresh course ground pepper and Mrs Dash Southwest Chipotle Soft Tacos 2 Mission low carb tortillas 4 net carb 5 oz shredded chicken 2 oz Kraft 4 cheese mexican shredded cheese 1 oz Daisy sour cream 1/4 cup jalapenos season with Old El Paso taco seasoing or Mrs Dash Southwest Chipotle |
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Posted: 5/24/2016 7:49:52 PM EDT
[#41]
Quote HistoryQuoted:
OST Well, get in here!
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Posted: 5/24/2016 9:04:41 PM EDT
[#42]
How about a Cheese Souffle? My wife was kind enough to make two over the past few weeks. The first one was a success and tasty, the second one collapsed.
I'll be getting up early on Saturday to try Alton's recipe- Link The reviews look good. Reheat in the oven, the microwave, not so good. |
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Posted: 5/25/2016 3:32:59 AM EDT
[#43]
Quote HistoryQuoted:
Fuck cans of boneless chicken... Buy a rotisserie chicken (or two,) save the skins for cracklin', and shred the chicken. FYI, one chicken yields about a pound of shredded meat, so you'll need four chickens for your recipe - which seems like a lot... Quote HistoryQuoted:
Quoted:
In a crockpot four 12 oz cans of boneless chicken, One can of mushrooms, one teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic, 1 teaspoon onion powder, half a shaker container full of Kraft or any other brand Parmesan cheese and 1 pint of heavy whipping cream. Enjoy Do not drain anything. May add more whipping cream as needed. Fuck cans of boneless chicken... Buy a rotisserie chicken (or two,) save the skins for cracklin', and shred the chicken. FYI, one chicken yields about a pound of shredded meat, so you'll need four chickens for your recipe - which seems like a lot... I eat left overs then freeze them. |
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Posted: 5/25/2016 2:38:23 PM EDT
[#44]
Quote HistoryQuoted: Kind of my go to recipe for meal prep. 5-6# boneless skinless chicken breasts 1 large bottle Pace picante sauce (medium heat) Hot does not seem to taste as good. Layer in crock pot (sauce, chicken, sauce, chicken). cover with remainder and cook on low for 10hrs. Remove from liquid after it's cooked and place in large sealable plastic container. shred using tongs and a twisting motion. I use this as a base for chicken salad and soft tacos for lunches and snacks. Chicken salad. Per meal: This is snack size, double amounts for meal portions. 3 oz shredded chicken .5oz (2 slices of cooked chopped bacon) 1.5oz Mayo ( I use Just Mayo brand) 1/4 cup chopped jalapenos 1/4 cup chopped walnuts season with fresh course ground pepper and Mrs Dash Southwest Chipotle Soft Tacos 2 Mission low carb tortillas 4 net carb 5 oz shredded chicken 2 oz Kraft 4 cheese mexican shredded cheese 1 oz Daisy sour cream 1/4 cup jalapenos season with Old El Paso taco seasoing or Mrs Dash Southwest Chipotle Those things are a godsend. I thought for sure I'd never be able to eat another breakfast burrito. And I agree about the Pace Picante. Medium is best. I heat mine up a bit with some (a tiny little bit.... ) of Dave's Insanity. |
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Posted: 5/25/2016 3:06:33 PM EDT
[#45]
Quote HistoryQuoted:
Those things are a godsend. I thought for sure I'd never be able to eat another breakfast burrito. And I agree about the Pace Picante. Medium is best. I heat mine up a bit with some (a tiny little bit.... ) of Dave's Insanity.
Quote HistoryQuoted:
Quoted:
Kind of my go to recipe for meal prep. 5-6# boneless skinless chicken breasts 1 large bottle Pace picante sauce (medium heat) Hot does not seem to taste as good. Layer in crock pot (sauce, chicken, sauce, chicken). cover with remainder and cook on low for 10hrs. Remove from liquid after it's cooked and place in large sealable plastic container. shred using tongs and a twisting motion. I use this as a base for chicken salad and soft tacos for lunches and snacks. Chicken salad. Per meal: This is snack size, double amounts for meal portions. 3 oz shredded chicken .5oz (2 slices of cooked chopped bacon) 1.5oz Mayo ( I use Just Mayo brand) 1/4 cup chopped jalapenos 1/4 cup chopped walnuts season with fresh course ground pepper and Mrs Dash Southwest Chipotle Soft Tacos 2 Mission low carb tortillas 4 net carb 5 oz shredded chicken 2 oz Kraft 4 cheese mexican shredded cheese 1 oz Daisy sour cream 1/4 cup jalapenos season with Old El Paso taco seasoing or Mrs Dash Southwest Chipotle Those things are a godsend. I thought for sure I'd never be able to eat another breakfast burrito. And I agree about the Pace Picante. Medium is best. I heat mine up a bit with some (a tiny little bit.... ) of Dave's Insanity.
Some keto purists use lettuce or jicama tortillas as they refuse to eat ANY grains. I'm in this camp as well, but to me, it's a personal choice. If I'm going to cut carbs, I'm going to CUT. |
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Posted: 5/26/2016 6:30:23 AM EDT
[#46]
Quote HistoryQuoted: Some keto purists use lettuce or jicama tortillas as they refuse to eat ANY grains. I'm in this camp as well, but to me, it's a personal choice. If I'm going to cut carbs, I'm going to CUT. So, you'd lose the tomato?  |
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Posted: 5/26/2016 6:55:25 AM EDT
[#47]
Quote HistoryQuote HistoryQuoted:
Quoted:
Some keto purists use lettuce or jicama tortillas as they refuse to eat ANY grains. I'm in this camp as well, but to me, it's a personal choice. If I'm going to cut carbs, I'm going to CUT. So, you'd lose the tomato?
https://scontent-mia1-1.xx.fbcdn.net/v/t1.0-0/s480x480/11390300_10206504273236417_8238737525684014786_n.jpg?oh=e3347e8656433622eec38fb67b6917ba&oe=57CDB8BE 1 jubilee a week or so. A slice here or there. Again, I'm not even suggesting that others should do the same, everyone is different. It's just what I do. I also did sprints this morning, and I'm not suggesting that either
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Posted: 5/26/2016 9:59:02 AM EDT
[#48]
Quote HistoryQuoted: 1 jubilee a week or so. A slice here or there. Again, I'm not even suggesting that others should do the same, everyone is different. It's just what I do. I also did sprints this morning, and I'm not suggesting that either Quote HistoryQuoted: Quoted: Quoted: Some keto purists use lettuce or jicama tortillas as they refuse to eat ANY grains. I'm in this camp as well, but to me, it's a personal choice. If I'm going to cut carbs, I'm going to CUT. So, you'd lose the tomato? https://scontent-mia1-1.xx.fbcdn.net/v/t1.0-0/s480x480/11390300_10206504273236417_8238737525684014786_n.jpg?oh=e3347e8656433622eec38fb67b6917ba&oe=57CDB8BE 1 jubilee a week or so. A slice here or there. Again, I'm not even suggesting that others should do the same, everyone is different. It's just what I do. I also did sprints this morning, and I'm not suggesting that either Last night I ate two of the 6g tortillas (soft tacos with beef, onion, jalapeno, cheese, tomato, salsa and sour cream.) This morning my glucose was 149, and my ketones were 0.6  |
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Posted: 5/26/2016 10:41:40 AM EDT
[#49]
Quote HistoryQuoted:
Last night I ate two of the 6g tortillas (soft tacos with beef, onion, jalapeno, cheese, tomato, salsa and sour cream.) This morning my glucose was 149, and my ketones were 0.6
Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
Some keto purists use lettuce or jicama tortillas as they refuse to eat ANY grains. I'm in this camp as well, but to me, it's a personal choice. If I'm going to cut carbs, I'm going to CUT. So, you'd lose the tomato?
https://scontent-mia1-1.xx.fbcdn.net/v/t1.0-0/s480x480/11390300_10206504273236417_8238737525684014786_n.jpg?oh=e3347e8656433622eec38fb67b6917ba&oe=57CDB8BE 1 jubilee a week or so. A slice here or there. Again, I'm not even suggesting that others should do the same, everyone is different. It's just what I do. I also did sprints this morning, and I'm not suggesting that either Last night I ate two of the 6g tortillas (soft tacos with beef, onion, jalapeno, cheese, tomato, salsa and sour cream.) This morning my glucose was 149, and my ketones were 0.6
Yeah, that is why I use the 4 net carb small size. 12 net puts you really close to min carbs...add 1 for cheese and 2 for onion and 2 for sour cream and you are at the edge. If you go by net carbs. Have a coffe fat bomb and you'll be right back in.
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Posted: 5/27/2016 10:48:45 AM EDT
[#50]
Quote HistoryQuoted: Yeah, that is why I use the 4 net carb small size. 12 net puts you really close to min carbs...add 1 for cheese and 2 for onion and 2 for sour cream and you are at the edge. If you go by net carbs. Have a coffe fat bomb and you'll be right back in. Quote HistoryQuoted: Quoted: Quoted: Quoted: Quoted: Some keto purists use lettuce or jicama tortillas as they refuse to eat ANY grains. I'm in this camp as well, but to me, it's a personal choice. If I'm going to cut carbs, I'm going to CUT. So, you'd lose the tomato? https://scontent-mia1-1.xx.fbcdn.net/v/t1.0-0/s480x480/11390300_10206504273236417_8238737525684014786_n.jpg?oh=e3347e8656433622eec38fb67b6917ba&oe=57CDB8BE 1 jubilee a week or so. A slice here or there. Again, I'm not even suggesting that others should do the same, everyone is different. It's just what I do. I also did sprints this morning, and I'm not suggesting that either Last night I ate two of the 6g tortillas (soft tacos with beef, onion, jalapeno, cheese, tomato, salsa and sour cream.) This morning my glucose was 149, and my ketones were 0.6 Yeah, that is why I use the 4 net carb small size. 12 net puts you really close to min carbs...add 1 for cheese and 2 for onion and 2 for sour cream and you are at the edge. If you go by net carbs. Have a coffe fat bomb and you'll be right back in. That's good to know. |
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