WOE Hacks
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Any suggestions for fat bomb recipes? Or more information about them?0
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I like the site for fat bomb recipes, scroll down past the promotion of her friend's book, and there are first dessert type fat bombs, and second a number of savory fat bombs.
http://peaceloveandlowcarb.com/40-sweet-and-savory-fat-bomb-recipes/
Also not really a fat bomb but close, is take pepperoni, top it with finely grated parma or romano cheese, place in microwave for less than a min. Cheese should be melted and pepperoni crispy. Some microwaves might take longer, mine is pretty powerful.4 -
What a great topic.. Loved everyone's posts.. So informative.. Thank you0
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Love all these tips, especially the lettuce washing one. I can't do some of them because I am diary free but it's giving me plenty of ideas.0
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Great post! Low Carbing certainly makes it necessary to snack. I am reading through the posts for ideas that do not include cheese. I am trying to cut down on cheese. It's so easy for me to eat nothing but cheese all day.1
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DivineLotus wrote: »Great post! Low Carbing certainly makes it necessary to snack. I am reading through the posts for ideas that do not include cheese. I am trying to cut down on cheese. It's so easy for me to eat nothing but cheese all day.
Low carb makes it necessary to snack?
In my case, it makes it easier not to. (Different strokes....!)6 -
DivineLotus wrote: »Great post! Low Carbing certainly makes it necessary to snack. I am reading through the posts for ideas that do not include cheese. I am trying to cut down on cheese. It's so easy for me to eat nothing but cheese all day.
Low carb makes it necessary to snack?
In my case, it makes it easier not to. (Different strokes....!)
Yes, I was wondering about that too... I must say, on this WOE, my instinct to snack has totally disappeared... 'necessary' is not a word I'd consider at all...?
I'm wondering if you don't need to up your proteins, @DivineLotus ? Adequate protein intake should eliminate that desire to snack....3 -
DivineLotus wrote: »Great post! Low Carbing certainly makes it necessary to snack. I am reading through the posts for ideas that do not include cheese. I am trying to cut down on cheese. It's so easy for me to eat nothing but cheese all day.
Low carb makes it necessary to snack?
In my case, it makes it easier not to. (Different strokes....!)
I tend to prefer snacking small over having big meals. I’m a grazer. Or, if I’m busy and out of the house I don’t usually bring food around with me. I never saw it strange to have snacks... different strokes indeed.
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Building off of the strawberry cheesecake fat bomb in the link above and experimenting without strawberries but using strawberry/watermelon Mio instead.... so good!1
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I buy a big bag of spinach for salad and when It starts looking a little limp, cook some bacon and then toss the rest of the bag of spinach in the pan with the bacon fat and toss until wilted. Add a little lemon juice or other acid like ACV to balance the fat, and serve topped with the bacon.7
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Motivated by this post, I used Pork Rinds last night as a vessel for my Guacamole and was pleasantly surprised by how good it actually tasted.
Here's my contribution to the thread -- Food Prep.
1) A huge part of my success is having ready to grab foods. For example, I boil eggs at the beginning of the week and immediately peel them and place 2 each per sandwich bag. Cook and pre-portion meats for easy lunches.
2) If you like BulletProof Coffee, use and ice cube try and put 1T butter and 1T coconut oil in each spot, refrigerate until solid, remove and store in an airtight container, you can then grab one as needed for your coffee.
3) Make your own nut mixes. I can't find any nut mixes with raw nuts, so I just make them myself and again pre-portion out in to ziplock bags, makes a great grab-and-go snack, I always keep at least one bag in my purse.5 -
This is probably the best thread yet. Keep 'em coming. So here are a few of my hacks:
1) liquid egg whites (add to regular eggs for a good sized omelet and to up the protein intake when I IF. Been buying these for years: www.eggwhitesint.com
2) LC Casseroles - all kinds, made ahead and frozen in 13"x 9" pans. Take a pan out before you leave for work - oven ready when you get home. Leftovers for next night's supper or lunch.
3) Chicken breasts & thighs cooked on sheet pans and frozen 2/pack. Ditto with bacon.
4) Buy meat in bulk when it's on sale & vacuum seal meal sized portions. Also make up keto meatloaves and freeze uncooked.
5) Huge jar of pickled eggs in the fridge ALL THE TIME - love em.
6) "RAO'S MARINARA SAUCE" , the best and lower in carbs.
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I am so happy that I stumbled across this site... I have been Keto for 2 weeks now and kind of winging it and trying to figure out the food formula to hit my macros. Sooo many good ideas on here
Thanks everyone!!! 1 -
I have begun making things like my zucchini lasagna in the glass storage containers directly. They are oven safe and this way, I can just make several at once and they are already in single serve containers for my lunches later in the week. Any casserole, lasagna, etc. always seems really difficult to dish out into containers for lunch, so this has been a great time saver that also reduces clean up time.10
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I keep a salt shaker in my file drawer at work now and shake a little in my mouth if I get tired. :laugh:2
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New to the site so have been reading for information and it's been great all the things people know of and pass along. It's very much appreciated. I know there haven't been much posting here but to add my little tidbit about yogurt. To make it firmer like the greek yogurt....line your seive with several coffee filters (not the cone ones) to drain the whey away to make firmer yogurt (overnight is best) keep draining for a little longer and it almost becomes a cream cheese consistency. Voila homemade cream cheese or greek yogurt and the coffee filters don't fall apart on you when removing the yogurt from the seive. It's best to use just real plain yogurt consisting of milk, cream, probiotic culture not those yogurts that need a paragraph to list ingredients. Mary2
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This is exactly how I used to make greek yogurt before it became something you could buy in the store...I would add walnuts and a touch of honey...mmmm so delish...I may have to try it with some other sweetener sometime.2
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tcunbeliever wrote: »This is exactly how I used to make greek yogurt before it became something you could buy in the store...I would add walnuts and a touch of honey...mmmm so delish...I may have to try it with some other sweetener sometime.
I use a few drops of stevia in my Greek yogurt, I make it into chocolate yogurt with 100% raw cacao powder stirred in well. Best keto dessert ever.4 -
oh...love chocolate...must try the raw cocao powder with the yogurt. I have been using it to make hot chocolate...much richer and satisfying.1
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midwesterner85 wrote: »trish55011 wrote: »macchiatto wrote: »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.
Did this Saturday night during family game time... I was in heaven with the first bite! Ooohhhh so gooey good and a whole lot cheaper than delivery...
I concur about this being awesome. I've also tried the low carb pizza with a "low carb" tortilla (6g net carbs - that hurts, but I've got a lead on finding some tortillas with 3g net carbs if I drive 1 hr. round trip), pizza sauce (6g net carbs for 1/4 cup - that hurts, too and I need to find a lower carb substitute), shredded cheese, jalapenos, and pepperonis. 8-9 min. at 450 degrees. It's 12g net carbs total (9g if I can get the even lower carb tortillas, but am going to look for a substitute for pizza sauce too). So then it is actually a pizza, though a lot of carbs compared to the pepperoni and cheese microwave dish. Anyway, I think I got the idea from here to start with, but don't recall for sure.
Hi! I'm new here but I take a can of diced tomatoes and blend up and add my own ingredients to it making a pizza or marinara sauce. You can make it fit your taste buds that way. Like I'm not a fan of really sweet so I just add a pinch of sweetner.1 -
midwesterner85 wrote: »trish55011 wrote: »macchiatto wrote: »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.
Did this Saturday night during family game time... I was in heaven with the first bite! Ooohhhh so gooey good and a whole lot cheaper than delivery...
I concur about this being awesome. I've also tried the low carb pizza with a "low carb" tortilla (6g net carbs - that hurts, but I've got a lead on finding some tortillas with 3g net carbs if I drive 1 hr. round trip), pizza sauce (6g net carbs for 1/4 cup - that hurts, too and I need to find a lower carb substitute), shredded cheese, jalapenos, and pepperonis. 8-9 min. at 450 degrees. It's 12g net carbs total (9g if I can get the even lower carb tortillas, but am going to look for a substitute for pizza sauce too). So then it is actually a pizza, though a lot of carbs compared to the pepperoni and cheese microwave dish. Anyway, I think I got the idea from here to start with, but don't recall for sure.
Hi! I'm new here but I take a can of diced tomatoes and blend up and add my own ingredients to it making a pizza or marinara sauce. You can make it fit your taste buds that way. Like I'm not a fan of really sweet so I just add a pinch of sweetner.
I no longer do this now that I'm zero carb / carnivore, but never added sweetener. What I found to lower carbs was what you described - diced tomatoes in the can seem to have slightly fewer carbs than tomato sauce. I further decreased the carb content by thinning / cutting the diced tomatoes with olive oil. This can only be done to an extent because the sauce can't be too thin or it will run too much. Depending on the amount of this diced tomato/olive oil blended sauce used, I could get the sauce down to 1g-2g per pizza. The olive oil perhaps helped with some sweet taste, I'm not sure. Whatever the case, I never had to add sweetener.4 -
macchiatto wrote: »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 know this is a really really old post, but... anyone that missed this idea the first time around should really consider trying it. I just did tonight for the first time and it was wonderful. Pizza has been a really hard thing for me to figure out how to either moderate OR make in a satisfying low-carb way, and this might be the answer to scratch that itch. Weirdly enough, having no crust at all kept it from being a disappointing imposter food, and I could enjoy it!
I finally got to try RAO's sauce, too. It's easily the best jarred sauce I've ever bought!6 -
my favorite low carb pizza is the crust made from chicken/parmesan/egg one...and I usually do a cream sauce for white pizza with whatever toppings...but I have been wanting to try it with a buffalo sauce to make like a buffalo chicken type pizza because the crust does taste like chicken, not like bread...one of these days I'll get around to it...4
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I tried a bacon weave pizza crust this weekend. Freakin' awesome.6
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bacon pizza crust
Will you marry me?5 -
I'm one of the few people who despises Parmesan crisps (Whisp etc) but I'm always looking for crunchy salty snacks and I ABSOLUTELY love pepperoni microwaved until crispy.
I have the best success when I microwave them in a single layer on a paper plate for about 30 seconds. They snap, crackle, and pop. Then, flip and do another 30 seconds. They will burn but I like them right on that edge. But really, you don't even have to flip them if that sounds too fussy. Makes your house smell like pizza. lol. I put them in an air tight container and dip them in all the things. They're perfect alone too4 -
ok I just microwaved eggs at work for scrambled eggs in a mug. and I AM SURPRISED at how well this worked. My dad taught my brother to do this when we were kids and they were rubbery and gross and I wrote them off. However, I think the secret is to fuss with them A LOT. I stirred them every 10 seconds. And pulled them out before they were completely done so they could keep cooking in their own heat.5
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macchiatto wrote: »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 know this is a really really old post, but... anyone that missed this idea the first time around should really consider trying it. I just did tonight for the first time and it was wonderful. Pizza has been a really hard thing for me to figure out how to either moderate OR make in a satisfying low-carb way, and this might be the answer to scratch that itch. Weirdly enough, having no crust at all kept it from being a disappointing imposter food, and I could enjoy it!
I finally got to try RAO's sauce, too. It's easily the best jarred sauce I've ever bought!
I'm so glad you liked it!2 -
microwaved eggs are so easy to overcook...I definitely like them more on the barely done side...and with cheese...2
