WOE Hacks
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Wow, I've never heard of keeping scrambled egg in the fridge before. I'm sure the cheese and bacon you add balances out not having the yolk. So you reheat it? What's the consistency like?0
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With several new people joining lately....bump.1
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Any way this can be a sticky???? If someone already said that, sorry.1
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I love the keto-ade. I make 32 oz at a time in our old Dr. Brown's formula mixing pitcher.
So I put in 1 tsp each of salt and Morton's salt substitute, 32 oz water, a bunch of drops of Mio (to taste), and that pitcher makes it really easy to stir/mix (and I can quickly re-stir every time before I pour another cup). I pour it in a glass of ice with another 8 oz or so of water since it's more palatable to me when it's further diluted. 1 -
macchiatto wrote: »I love the keto-ade. I make 32 oz at a time in our old Dr. Brown's formula mixing pitcher. So I put in 1 tsp each of salt and Morton's salt substitute, 32 oz water, a bunch of drops of Mio (to taste), and that pitcher makes it really easy to stir/mix (and I can quickly re-stir every time before I pour another cup). I pour it in a glass of ice with another 8 oz or so of water since it's more palatable to me when it's further diluted.
Here is a don't - Anna wanted to try it so she bought Crystal Light to put the sodium and potassium in....absolutely AWFUL....there is some sodium already in that and it was like drinking the ocean.2 -
collegefbfan wrote: »Any way this can be a sticky???? If someone already said that, sorry.
It's in the open threads link in launch pad
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PamamaJane wrote: »I pre-cook and pre-bake. Last week I did about 20 pounds of oven roasted chicken legs and thighs. The hack part is in how I freeze things. Using some large Tupperware containers, I put the chicken pieces in one layer in the Tupperware making sure the pieces aren't touching one another. When they are frozen I put them in plastic freezer bags and return them to the freezer. Since they are frozen separately, they don't freeze together and it's easy to take out one or two pieces at a time. I freeze fat bombs the same way. And burger patties, fish fillets, casserole servings, slices of quiche, and anything else that can be prepared ahead and frozen.
That's a great idea. I batch cook, but never thought of freezing the pieces individually. Thanks for the tip.
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Since my daughter was very young (now 11), we had family movie night every Friday night where we ordered pizza. After being diagnosed T2 last year, I learned to make cauliflower pizza crust. It is a bit time consuming, so I started making them in batches of about 6-8 individual sized crusts. I pre-cook them and then freeze them in a ziploc with parchment paper in between. On Friday, I just pull one out, pop in the oven for about 10 minutes while I get the toppings ready - browning some sausage, cutting up jalapenos, etc. Another 10-12 min in the oven with the toppings and voila! Low carb pizza (less than 5 net for the crust). We have learned to time it so mine is ready almost exactly when my wife walks in with the pizza she has ordered for pick up for her and my daughter.12
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**chews on homemade venison jerky while reading**9
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RowdysLady wrote: »@annalisbeth74 just the whites? Whyforhowcome not the yolk?
OMG I love that word!! I have to use "whyforhowcome" now!!!
I am new here.... Hello everyone!! Loving these food posts!6 -
auroralaura69 wrote: »RowdysLady wrote: »@annalisbeth74 just the whites? Whyforhowcome not the yolk?
OMG I love that word!! I have to use "whyforhowcome" now!!!
I am new here.... Hello everyone!! Loving these food posts!
Lol. It's programmed into my phone as word even.... I'm just fun like that4 -
I make one Ketogenic pie every week. Sugar free jello into one Cup boiling water. Stir til dissolved. Put in freezer for an hour.
Meanwhile soften one 8 oz. full fat, low carb cream cheese. Add one Cup heavy whipping cream. Mix on high speed. Add chilled jello. Beat until thick. Put into 9" pie tin and chill two hours. Cut into 8 equal pieces. I cover with press and seal so it does not dry out.
Satisfies completely and you can mix and match flavors if you desire. Sometimes I will even whip up another Cup of HWC to make it really decadent. You can add a speck of lime or lemon to the water for those flavors or a tart kick. Or zest from oranges, lime or lemon peel.
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It's whole nut season! I think that this might be one of the best tips I've read recently. If you eat shell on nuts (walnuts are my choice), they are so much work to eat, you'll eat a whole lot less of them than pre-shelled nuts, which I find way too easy to overeat.2
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RowdysLady wrote: »auroralaura69 wrote: »RowdysLady wrote: »@annalisbeth74 just the whites? Whyforhowcome not the yolk?
OMG I love that word!! I have to use "whyforhowcome" now!!!
I am new here.... Hello everyone!! Loving these food posts!
Lol. It's programmed into my phone as word even.... I'm just fun like that
Hahahahah adorable!.0 -
It's whole nut season! I think that this might be one of the best tips I've read recently. If you eat shell on nuts (walnuts are my choice), they are so much work to eat, you'll eat a whole lot less of them than pre-shelled nuts, which I find way too easy to overeat.
Sure, but I also find nuts to be a great snack while driving. Cracking shells is a whole lot harder than just grabbing them out of a bag or tin.
Once, on a road trip (I try to do a road trip once or twice per year between 4K-8K, and 7-11 days each), I was going through GA and kept seeing these boiled peanuts at convenience stores. So I decided to get some to try them out. At first, I was eating the whole thing (shell and all). Then I decided the shell was too stringy and didn't taste very good, so started trying to squeeze the 'meat' out of the peanut. While driving that night, I made a bit of a mess in my car. Once I was eating them properly, they tasted very good, but just too messy. Better for a snack while sitting somewhere with a pile of napkins and a discard bucket handy.1 -
We call those "bolied" peanuts in our house. It's a bit of a joke. I traveled eastern North Carolina for work for years. Every spring when a local road side produce stand would open and the spray painted road signs went up, one of the things sold was "bolied peanuts". Same sign so same spelling. Love me some spicy hot "bolied" peanuts.3
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We call those "bolied" peanuts in our house. It's a bit of a joke. I traveled eastern North Carolina for work for years. Every spring when a local road side produce stand would open and the spray painted road signs went up, one of the things sold was "bolied peanuts". Same sign so same spelling. Love me some spicy hot "bolied" peanuts.
I'm not disputing they taste good (once I'm eating the right part of the peanut). I had some with a cajun spice blend of some sort... same brand was sold in all the convenience stores it seemed, and they had regular and cajun. But way too messy to eat while driving.0 -
midwesterner85 wrote: »We call those "bolied" peanuts in our house. It's a bit of a joke. I traveled eastern North Carolina for work for years. Every spring when a local road side produce stand would open and the spray painted road signs went up, one of the things sold was "bolied peanuts". Same sign so same spelling. Love me some spicy hot "bolied" peanuts.
I'm not disputing they taste good (once I'm eating the right part of the peanut). I had some with a cajun spice blend of some sort... same brand was sold in all the convenience stores it seemed, and they had regular and cajun. But way too messy to eat while driving.
I didn't think you were. My husband would dispute their "goodness" though. He doesn't like them-indicating peanuts should be crunchy not mushy.
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midwesterner85 wrote: »It's whole nut season! I think that this might be one of the best tips I've read recently. If you eat shell on nuts (walnuts are my choice), they are so much work to eat, you'll eat a whole lot less of them than pre-shelled nuts, which I find way too easy to overeat.
Sure, but I also find nuts to be a great snack while driving. Cracking shells is a whole lot harder than just grabbing them out of a bag or tin.
Once, on a road trip (I try to do a road trip once or twice per year between 4K-8K, and 7-11 days each), I was going through GA and kept seeing these boiled peanuts at convenience stores. So I decided to get some to try them out. At first, I was eating the whole thing (shell and all). Then I decided the shell was too stringy and didn't taste very good, so started trying to squeeze the 'meat' out of the peanut. While driving that night, I made a bit of a mess in my car. Once I was eating them properly, they tasted very good, but just too messy. Better for a snack while sitting somewhere with a pile of napkins and a discard bucket handy.
Ah yes - I definitely change the rules during long car trips. Then I eat ALL of the macadamias.....
I am just so glad to have these in-shell walnuts in the house right now. All the yum without the guilt (that I usually feel after eating way too many nuts). My grocery store didn't have the only walnuts bags till yesterday, so I got a little bit overexcited. (The mixed nuts just don't do it for me).
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Sure, but the price to add guac at certain places (such as those rhyming with ih-po-tlay) is ridiculous. I'll still do it occasionally.3 -
This is one of my favorites!!!! I'll be right there with you & the macadamias. $10 for 10 oz at Target definitely makes it a special treat 0 -
Yuummm...now I'm hungry....Love both of the soup recipes....Will try!0
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midwesterner85 wrote: »We call those "bolied" peanuts in our house. It's a bit of a joke. I traveled eastern North Carolina for work for years. Every spring when a local road side produce stand would open and the spray painted road signs went up, one of the things sold was "bolied peanuts". Same sign so same spelling. Love me some spicy hot "bolied" peanuts.
I'm not disputing they taste good (once I'm eating the right part of the peanut). I had some with a cajun spice blend of some sort... same brand was sold in all the convenience stores it seemed, and they had regular and cajun. But way too messy to eat while driving.
I didn't think you were. My husband would dispute their "goodness" though. He doesn't like them-indicating peanuts should be crunchy not mushy.
I'm with your husband on this one. To me they taste more like wet blotting paper than a legume. Earlier today, my husband and I passed a stand selling "Jumbo Boiled Peanuts." DH's comment: "What's even worse than boiled peanuts? Jumbo boiled peanuts."4 -
mandycat223 wrote: »midwesterner85 wrote: »We call those "bolied" peanuts in our house. It's a bit of a joke. I traveled eastern North Carolina for work for years. Every spring when a local road side produce stand would open and the spray painted road signs went up, one of the things sold was "bolied peanuts". Same sign so same spelling. Love me some spicy hot "bolied" peanuts.
I'm not disputing they taste good (once I'm eating the right part of the peanut). I had some with a cajun spice blend of some sort... same brand was sold in all the convenience stores it seemed, and they had regular and cajun. But way too messy to eat while driving.
I didn't think you were. My husband would dispute their "goodness" though. He doesn't like them-indicating peanuts should be crunchy not mushy.
I'm with your husband on this one. To me they taste more like wet blotting paper than a legume. Earlier today, my husband and I passed a stand selling "Jumbo Boiled Peanuts." DH's comment: "What's even worse than boiled peanuts? Jumbo boiled peanuts."
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Thanks for this thread! Noob here, and I am about to go properly wash my lettuce now 4
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Yee haw!0
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tcunbeliever wrote: »You can make greek yogurt from regular plain yogurt...just strain out the excess whey...I use a paper towel in a colander with the yogurt inside and put it in a bowl in the fridge overnight...add nuts and a sweetner of choice, yum...
I love this idea! I'll try it this weekend. This thread it so awesome I just favorite'd it.
Hubs and I are into dehydrating and canning. We dehydrate veggies when they go on our sale or if we can find them cheap at the farmer's market. This is especially helpful with mushrooms which I *love* but they go bad so quickly. I have them on hand at all times now, woot woot!
We also pressure-can cubed chicken. Since we do it ourselves there are no additives or preservatives, and they're shelf stable for a year. It's helpful to have jars of pre-cooked, un-seasoned chicken on hand to make into anything at the drop of a hat, like salsa chicken, buffalo chicken, fajitas, etc (I'm starting to sound like Bubba from Forrest Gump over here but you get my drift, lol)
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Oh yeah, we also make jerky, veggie leathers, and cucumber chips. We spice the chips with garlic and onion powder, and dehydrate those. We mainly use them as dipping chips or crackers, but they're good on their own as well (of course since they're a veggie they have carbs, so we portion them out carefully.)4
