Post your Keto dinner pics!
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The recipe said it made 12, but I found nine to be the actual number. So that’s how I entered it, and how I plan to make it in the future. Full recipe at link (only I only used egg whites, no yokes, as advised to get rid of the eggy flavor), but entered as nine servings.
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The finished product.
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Baked them yesterday and really turned out well! Tonight I sliced leftover pork loin and sautéed it with Worcestershire, minced garlic and Montreal steak seasoning - baked just to melt the pepper jack cheese. 😋
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Short rib beef steak, local farm made apple wood smoked Greek sausage, with home made Cognac peppercorn cream sauce and grilled asparagus, zucchini, red onion, mushrooms, roasted yellow pepper and cherry tomatoes. 8 grams net carbs, lot's of protein, fat and nutrients! Keto! 😋👌
Dry rubbed for 2 hrs before grilling
Burning off the alcohol from the Cognac then reducing to concentrate flavors before adding rest of ingredients for the peppercorn cream sauce
Grilled veggies
After the alcohol was burned off the Cognac, beef broth, steak drippings, whole and crushed peppercorns, pink salt, and heavy cream were added then sauce was reduced further to combine and deepen the flavors.
Grilling the proteins
So delicous!
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Why is this thread dead? It is so valuable..so needed.0
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Some Pizza:
aaaand Crackers:
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Need a low carb desert? Lowest carb fruit? = berries
Home made batch of ice cream for an indulgence. You could use any sweetener for this recipe pretty much. Made this awhile back. I'm not eating any sweeteners currently at all but when I was I was using mostly Stevia. Making home made ice cream can be tricky getting it to be nice and smooth without it crystallizing first.
Ice Cream:
1 cups berries 85 calories 18 gr carb 1 gram protein
1.4 ounce tapioca flour 58 cal 8.5 carb 1 gr protein
4 ounce skim milk powder 405 cal 1 gr fat 59 gram carb 40 gr protein
415 ml heavy cream 1400 cal, 140 gr fat 28 gr carb
1430 ml milk 967 cal, 48 fat, 48 carb 79 gr protein
10 packets stevia
6 egg yolks 323 cal 27 gr fat, 1 gr carb 16 gr protein
Totals= 3238 cal, 163 gr carbs, 190 gram fat, 137 gram protein
Total weight of frozen ice cream after making= 1820 grams
Per 150 gram serving= 267 calories, 14 carbs, 16 gram fat, 11.3 gram protein
Add the 6 egg yolks after all other ingredients were blended together then heated to 165F and continue to blend. It is ready when the creamed mixture coats the back of a spoon and stays on it.
Strain the mixture before pouring in ice cream maker then put into freezer for awhile to get very cold before putting it into ice cream maker.
add berries and 2 tsp vanila extract in after ice cream mixture is cold and goes into ice cream maker.
Reduced berry juice for topping.
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Breakfast of Champions1
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Spot prawns in creamy rosé sauce (mushrooms, sweet onion, sweet basil marinara sauce, heavy cream, herbs and spices) tossed with soy noodles, with roasted yellow and red peppers, covered with Tex Mex 4 cheese mix then baked. Keto 😋
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That's what I made tonight, lol, before reading this thread. Prawns in Florentine Rose sauce over cauliflower and zucchini. Hubby had his over sorghum rotini.1
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Just what it looks like. Three romaine leaves with a total of 1/2 cup of taco meat measured out and cheese on top. A slight drizzle of g Hughes sugar free ketchup3
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"That's what I made tonight, lol, before reading this thread. Prawns in Florentine Rose sauce over cauliflower and zucchini. Hubby had his over sorghum rotini."
Right on @canadjineh I loves me seafood!! 0 -
Nom nom nom 😋 Tuna Toro, Sockeye Salmon Sashimi and my custom nori cones with Tuna, Sockeye, Chopped Scallop, Masago, Japanese mayo, avocado and no rice. First meal I ate at a restaurant in a long time. Nice chef made my cones custom for me. All protein with some healthy fat ❣️👌
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From last night. Keto chicken parmesan with tomato cream sauce and zoodles.
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Dry rubbed then roasted covered, then uncovered, wet basted and broiled pork baby back ribs. 225F for 4 hrs
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Asado at the Tuck School of Business today!3 -
PaulChasinDreams wrote: »Dry rubbed then roasted covered, then uncovered, wet basted and broiled pork baby back ribs. 225F for 4 hrs
DROOL1 -
PaulChasinDreams wrote: »Dry rubbed then roasted covered, then uncovered, wet basted and broiled pork baby back ribs. 225F for 4 hrs
This is one of the things I will be putting on the smoker this summer. This last weekend was the first in 6 weeks where it didn't rain, so only one day of smoking so far this season. Looking forward to doing it several more times before it gets cold again.1 -
Right on @cstehansen I love smoked meats, cheeses, fish etc. I've got an electric smoker that also has a cold smoking attachment for it so I do a lot of cold smoked lox, cheeses with that. For hot smoking I do tons of meats like briskets, ribs, sausages etc.. Great way to make tasty low carb meals too. Smoked veggies are pretty good too but I do them very mild smoke cause they can get overwhelmed by the smoke flavor pretty quickly.2
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Ouuuuuh, cold smoker, interesting - I love smoked Gouda - we have a local farm/fromagerie with grass fed Jerseys that I purchase from when I am feeling rich. https://grassrootdairies.com/
Also another fave grocery stop for me: https://tantolattecheese.ca/0 -
Unfortunately not a rib fan. I come from the school of "all animals should be boneless."
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canadjineh wrote: »Unfortunately not a rib fan. I come from the school of "all animals should be boneless."
Bones are just nature's handles so we don't need utensils.
My wife is not always happy about my take on this when eating a porterhouse in a restaurant.1 -
I'd forgotten about this!! I miss the far side!!canadjineh wrote: »Unfortunately not a rib fan. I come from the school of "all animals should be boneless."
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No pix. I suck. But tonights dinner: steak, artichoke, hollandaise sauce. YUM.1
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Normally I would make my own butter chicken sauce but this one I found at Costco was pretty decent for my macro's I'm after. I just don't overload on the sauce with the meal though. Added a pound and a quarter of grilled chicken breast, tomatillo's, egg plant, baby bok choy, garlic, red/green/yellow peppers, mushrooms, sweet basil, cilantro, red onions, and some herbs and spices to it. Made a side salad with spring greens, cherry tomatoes, pine nuts, pecans, feta cheese, jalapeno jack cheese, olives, boccancini, dried golden berries, dried coconut flakes, parmigiano reggiano, and a balsamic vinegar/avocado oil/red wine vinegar/garlic/sweet basil dressing.
Very tasty and healthy
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I realize this thread is in the LC sub forum but it does ask for Keto dinner pics so I'll post a bit of a mix of both LC and Keto carb level pics in this thread. During my WOE journey through LC/Keto my carb ranges/macro #'s have varied as I experiment a lot with those ratios. So please understand some of my meal pics have been from times my carb allowance for myself has been a bit higher and others from when I have reduced carbs much much lower. Currently I'm not eating any root veggies or berries but I have a fair bit in the past. Usually the only fruits I will consume are berries and tomatoes/tomatillos. I have also done weeks where I allow a couple days of my carb in take to get up to the 40-50 gram range but currently I am not doing that WOE. My carb intake is much lower currently.
I try to eat as much whole foods straight from nature and local farms as I can but of course that's not always possible.
I make a lot of stir fry kind of dishes in cast iron cause I find it a great way to mix and incorporate different herbs and spices and foods can be cooked a lot of different ways in cast iron like frying, grilling, boiling, baking, broiling etc. My wife also loves cast iron cooking. We have a large cupboard set aside for just our different shapes and sizes of cast iron cookware
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24 hr wet marinade Chicken quarters. Skin on, hickory smoked, then finished under the broiler.
We grow some berries of our own on our home property but I also make a trip up to the local BC Okanagan during their harvest times to stock up on berries, Russian garlic, some other fruits for my family and some veggies for canning. I use home made pickles a lot for snacks, burgers, etc. Love them! I also make my own LC jams, berry sauces, tomato sauces, ice cream etc.
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I try to locally source straight from the farm pork, beef, cheeses and poultry. I like to make my own ground meat for burgers/meals etc cause I can customize the flavor of the grind and the protein to fat ratios. I usually try to make it cost effective too by buying bulk from local farms then vacuum packing after I grind and make portion size packages. I've got friends who farm the animal meats here locally so If I ask nicely I also get to go to the butchers to pick out the meat I would like
My friend Nick showing off his farm raised beef I was going to pick out a hanging half
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Chocolate coconut protein/fat bars. Macadamia nuts, pine nuts, pumpkin seeds, golden berries, pecans, dry coconut flakes, Brazil nuts, Sejoyia coco thins, protein powder, coconut oil, vanilla extract, unsweetened cocoa powder, instant coffee. Made 1.7 lbs worth this batch.
My morning snack with a coffee while looking out onto the ocean
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