Post your Keto dinner pics!
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AlexandraCarlyle wrote: »Careful - looks like you're about to spill your drink!
Just a funky camera angle0 -
This is on the higher end of net carbs... 16.... but it was dammmmmn good!
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Date night dinner - Lobster tail, prawns, and veggie fritters (with lots of garlic butter).
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Dinner was BLT, and chicken salad on a bed of kale. The BLT was surprisingly easy to eat.
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Andouille sausage, cabbage, fennel, red pepper, fried egg. Greasy spicy tasty!
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Taco skillet and Parmesan zoodles
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Made these last night un-nachos. They are basically what I want on nachos without the chips or the beans. Delish!8 -
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That looks scrummy @EllaLeahB - I must admit though - I would probably have eaten two drumsticks - and the thighs too!!
I often make spiralised courgettes too! Love 'em! Nice dinner!1 -
canadjineh wrote: »Two nights ago: My husband's favorite vegetables, Greek Salad (1/3 Feta). Not Keto but LC.
41 hr fast after that, til this afternoon.
This is my fave kind of summer salad! Also, is that an Early American Pyrex bowl? I have a brown one (it was my grandma's) and it's my main salad bowl!
Yep on the Pyrex @bjwoodzy, lol, but it's the Canadian (?) version 'Autumn Harvest'. I have the whole 4 pc. multi-tone set (wedding present - I'm that old hahaha). The other day I saw a partial set of 3 at a vintage & antique shop for $65!! I'm a fan of vintage Tupperware too as you can see from my hubby's water cup for his lunchkit.2 -
Grilled skirt steak, roasted Brussel sprouts with red onion and bacon, and a cauliflower "tater" salad.
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Bumping0
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Not dinner but delicious still!
Pretty much had a no carb day so I could afford the whipped cream on top and HWC in the coffee.
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I'm learning how to prepare my own sashimi as I love it so much. My agedashi tofu in dashi broth is also pretty good!
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Reinventing_Me wrote: »
To be honest... tater salad is a "wing-it" recipe. I first steam and chill a chopped up head of cauliflower. Then add chopped up red onion, celery, boiled eggs, and dill pickles. I mix it all together with some real mayo, and add salt, pepper, garlic, onion powder, and then paprika. I don't have exact amounts because I taste as I season, and season to taste. If you find a recipe online, just sub a head of cauliflower for the Taters. Oh and topping it with green onions, bacon, sour cream, and cheese is amazing.
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I tried something new today - I made a steak tartare. I've never had it before but I saw them make it on a cooking show and it looked pretty good.
It's sort of akin to a tuna salad or a chicken salad, but with lean, raw beef. I used a lean beef tenderloin, diced it up to 1/4" pieces, and mixed with some olive oil mayo, onion, diced olives, and seasoning.
It was actually really filing. Not bad either, just needed a pinch more salt and spice.
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Steph_Maks, that looks AWESOME, will have to try doing one of those.0
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mrslmartin1001 wrote: »I'm learning how to prepare my own sashimi as I love it so much. My agedashi tofu in dashi broth is also pretty good!
Recipe please? I am a sushi addict and would love to try this!!! Thanks!
All you really need to do is to make sure your fish is fresh, even if you purchase fillets.
I freeze my fish, for 24 hours (this absolutely eliminates any possible little nasties, which with fresh, commercially-available fish, is highly unlikely anyway) and then I thaw it, but while it's still semi-frozen, I slice it really thinly, lay it on a spotlessly-clean dishcloth (Teatowel) and leave until fully thawed. Arrange artfully on a dish. You can use salmon, Tuna, mackerel and any good firm white fish.
The dipping sauce: I use Japanese rice wine, a little Mirin, Kikkoman soy sauce, a drop of tabasco and lemon juice. I add salt to taste. The carb content, for a dipping sauce is, in my opinion, totally negligible for it to matter.
(Adjust these ingredients to taste, but obviously, the soy sauce is major....)
For the Dashi/stock, I use Kombu seaweed and Bonito flakes - all available online or from a good Oriental grocer/supplier.
I make my own Miso paste, but you can also buy this commercially, and it's an indispensable seasoning/paste for anywhere requiring that glorious Umami flavour.
A few sliced spring onions (Scallions to our USA buddies) and carefully quartered silk Tofu, makes for a stunningly good soup.1
