Awesome tip about the pepperoni (I also can hardly resist throwing a pile of slices down my throat) and the fats!

And bacon in the oven is the ONLY way to make it, IMHO. I put it on a parchment-lined sheet and it cooks in its own fat and comes out perfect, no flipping over. Bonus, it barely ever leaks through the sheet of paper, and so the pan is CLEAN, and I gather up the paper and hold it over my bacon grease jar and all the lovely fat slides right off the paper.

I'd add my little ideas/things I do for LCHF/keto "fast food":

• I buy blocks of cheese and slice up some and shred the rest on my block grater, spraying it with some coconut oil nonstick spray, then put into plastic containers.
• I buy hard salami from the deli for snacking on
• Macadami nuts, pepitas (roasted shelled pumpkin seed kernels) and almonds - I buy them in bulk or in jars/tins when on sale and put them into 1 oz. snack containers for the munchies
• Sugar-free gelatin - I make two batches at once and put in 1/2 cup or 1 cup containers for a quick treat. Sometimes I whip heavy cream, sour cream, or cream cheese into them, for a creamy dessert
• Fat bombs - I know this is more of a treat - I make all kinds, so far I've made pumpkin spice, salted caramel/chocolate/walnut, and chocolate/macadamia/coconut. I put them in these teeny ramekins (1 oz) in the fridge
• I wash and cut up radishes, celery, and small onion slices to have ready for salads. Celery, once washed and trimmed, keeps for ages if you stack it up like a bundle of logs and roll it up tightly in aluminum foil.
• Speaking of salads, when I buy my heads of green/red leaf or romaine lettuce (the bagged stuff doesn't last me at all, and gets slimy), I separate the leaves and throw them into the sink with cool water and wash them well and leave for a few minutes. The dirt sinks to the bottom of the sink and the leaves stay floating (any bad or slimy pieces usually also fall to the bottom), then dry them in a dish towel or my salad spinner, and lay out a bunch of paper towel and roll up the leaves in it so every couple leaves has one half sheet of paper towel in between, then I throw the rolled up bundle into the plastic bag it came in, and not tie up tightly. It keeps crisp (amazingly) for about 2 weeks. Then I just take out a leaf or three when I need them for salads, wraps, etc.
• I buy fresh spinach by the bunch, instead of in the washed/trimmed bags, which go slimy pretty quickly once opened - I do buy frozen, but in winter, when it's hard to get locally. I trim the leaves off the stems and set the stems aside to saute in butter (HOLY CRAPOLA - the stems are sweeter and crunchier) and wash and dry the spinach and then put it in a bag and vacuum-seal it or you can suck the air out of the bag with a straw.
• I fry up raw pork sausage links on the weekends, put them in a big freezer bag and just pull out a couple when I make breakfast.

This is my FAVORITE fat bomb soup. Instructions I wrote show to freeze it without adding the cream, and making huge batches freeze well...

http://www.myfitnesspal.com/blog/KnitOrMiss/view/copycat-olive-garden-zuppa-toscana-soup-recipe-739915

Love this thread!
My new favorite hack is when you put shredded cheese and pepperoni (and any other toppings you want) in a bowl, simply microwave for 30-45 seconds, stir and enjoy pizza in a bowl. I actually don't even miss the crust; super yummy and easy and satisfies the pizza craving.

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.

I have been making salads since shortly after dirt was invented and ONLY last year did I learn bjwoodzy's tip about how to wash lettuce. I buy packages of romaine at Sam's Club and used to end up throwing away four of the six heads. I learned this trick from an Alton Brown show, back when the Food Network actually conveyed information instead of hosting idiotic throwdowns and the like. The secret is to wash and store the lettuce as soon after purchase as possible, before the leaves have a chance to start wilting.

Speaking of Sam's Club, when I was there earlier in the week I foolishly showed up very hungry. The upshot was that I bought some pre-cooked grilled chicken strips at a price per pound roughly comparable to Beluga caviar. I'm going to pick up some chicken breasts this morning and make my own chicken strip snacks, to be frozen in serving size portions. And later on, some snack sized meatballs from the really good ground beef I already have on hand.

Great thread. Thanks for starting it!

+1 for Alton Brown. I continue to watch old Good Eats episodes on Netflix.

Another good breakfast hack is this Brekkie for Busy People from Low Carb, So Simple. Crack eggs, poke the yolks, top with parmesan, microwave 1 minute (ish) - boom.

ETA: And the best part of this recipe is, my 15yo likes it (and can do it himself haha)!

KetoGirl83 wrote: »

Great thread. Thanks everyone!

My most recent fav snack/dessert: mix 1 plain unsweetened greek yogurt with 1-2 tsp of instant coffee granules. Instant coffee mousse as it is, (almost) instant coffee ice cream if you pop it in the freezer for 30 minutes.

::flowerforyou::

I do this with double cream yoghurt (we don't have greek where I live and this is the closest in consistency I think), and instead of coffee I use unsweetened cocoa powder.