Plain greek yogurt with some berries, ir my favorite - my gocery store sells rotisserie chicken already shredded off the carcass, eady peasy anytime. Eggs or I've even taken to adding beef collagen (with about 20g protein) to my morning coffee. Protein can be tough, I agree.

FWIW, I am T2D, and I have P-35%, C-5%, and F-60%. I have to be pretty mindful of the protein since the target is 158, and I try to have 50 - 60 grams per meal to spread it out. I like canned mackerel and salmon, so if you look at the diary, I am often eating that for lunch at work. Frozen chicken breasts can be cooked and kept in the fridge, and you can have one with breakfast to boost the protein gram count for that meal.

Jigglypuff00 wrote: »

Facebook is creepy. An add popped up on my newsfeed regarding "The best protein sources for diabetics."

Of course I clicked on it. It was basically a click bait article. Not much substantial info. And definitely low carb but not keto.

Here's the link if anyone wants to watch the video: https://healthination.com/health/best-proteins-for-diabetics?utm_campaign=diabetescontent&utm_source=fbpaid&pl=diabetes-diet

Facebook spies on your browsing history to target advertising. Some are bothered by that, but tbh, I've been shown some insightful products as a result. Then other ads end up showing me stuff I recently bought and won't again for awhile (such as a sleeping bag or something else that doesn't get replaced for years). Still, it isn't all bad.

Shrimp is a good source of protein. Like shrimp? Provides a big hit of sodium too. Shrimp boiled in water and Old Bay. Shrimp sautéed in butter, garlic,lemon. Takes only a few minutes. Overcooked shrimp is tough and rubbery. Nasty.

Flounder is a very mild, easily found in-store frozen fish. As much as I like salmon, I personally think it is one of the "fishier" tasting fish. Cod is fairly mild too IMO.

If you like spicy, make blackened fish. I've never purchased Emeril's Essence (spice blend) but his recipe for Bayou Blast is all over the Internet. I started making it years ago when I was eating low sodium (had high blood pressure) and cut out most of the salt in the recipe. Now I add the salt. Unless you like "really hot", I'd limit some of the cayenne also.

Blackened chicken is also tasty. If you're into limiting fat and upping protein, blackened chicken is tasty, quick and easy once you pound out the skinless, boneless chicken breast. A thinly pounded chicken breast cooks quickly. Overcooked it is dry and tasteless.

Picatta. Recipes on line. Omit the scant coating of flour. Both chicken and fish picatta are tasty and quick. A little butter/oil, add white wine, lemon juice, capers at the end. Saute some fresh mushrooms or broccoli or both and you have dinner.

Rachel Ray's Everything Gumbo recipe is good to me. Eating the sauce isn't a requirement. A little sauce adds a lot of flavor though. Andouille , shrimp, chicken. Protein with a different flavor blend from the gumbo. Certainly not a high fat meal since you are wanting to limit your fat intake. The file' in the gumbo is not needed. IMO. It is a "thickener" that makes things slimy. It is sassafras root.

Get creative in the kitchen.

I discovered that my exhaustion was not from low sodium but from low potassium and low magnesium. I now take a 1/4 tsp of No Salt for potassium and 2tsp of Natural Calm for mag every morning and it has helped tremendously. Maybe TMI but yr body will tell u if u r taking too much of either elyte if you get cramps or have very loose stools. A little goes a long way

KnitOrMiss wrote: »

kpk54 wrote: »

If you eat sliced deli meats (aka lunch meat, cold cuts), a few months ago someone posted an enchilada that was wrapped in sliced deli meat versus a tortilla. I thought that was brilliant.

I'd probably pair the meat types together at first...ham for pork enchiladas, roast beef for beef enchiladas, roast chicken for chicken enchiladas, etc. Just to get flavor profiles matched before experimenting! LOL But this sounds AWESOME.

I'd be inclined to do the same but then I think of something like Chicken Cordon Blue. Now there's another tasty chicken recipe with protein within protein within protein. Recipes on line. Skip the breading or do the keto thing and coat with crushed pork rinds/parmesean cheese.

A meat mallet is a handy kitchen tool for those eating chicken breasts. Even if they're not pounded out to a quarter inch for quick cooking s/b chicken breasts are much less dry and boring when pounded out to be the same thickness so half of it isn't overcooked. It takes a few hits/pounds and a few seconds once one gets the technique down.

Jigglypuff00 wrote: »

My appointment with the dietitian can't come early enough! I just hope she doesn't try to talk me out of eating keto. I'll be so disappointed. It's the only woe that worked for me.

If she does ignore her and remember they are trained to work following the old fashioned 'American Diet' which has been largely (pun intended!!) debunked. Keep on Keto-ing it's worked really well for you and as we know you are now in Onderland!!!!

@Jigglypuff00 I would, if you get on and off your scales too often quickly they stop working properly until later (possibly through sheer annoyance with us!) I bet you are back down tomorrow and if not, you are sooooooo close now it will be just a day or two.

Jigglypuff00 wrote: »

My highest fat seems to come from bacon, eggs and avocados. And then from any other type of meat I eat. Might be chicken, hamburg, ham, turkey. Or Ranch salad dressing, cheese, peanut butter.

When I first started, I put butter on everything. Cooked with coconut oil, olive oil. I lost the bulk of my weight during that part! Now, I rarely use butter. I do use olive oil at times, but I use Pam most of the time.

And now I'm worried about my protein shake! It's like the easiest way to add protein for me! Sunny Bunny! LOL! My appointment with the dietitian can't come early enough! I just hope she doesn't try to talk me out of eating keto. I'll be so disappointed. It's the only woe that worked for me.

I’m sorry. I didn’t mean to stress you out.
I will say that if it were me, I would use a protein shake rather than be low on protein. In my opinion, that’s still a better choice. Now that I think about it, I do see recipes using protein powder often in the Dr Bernstein Facebook group, so if he’s ok with people using it then maybe my warning should be taken lightly.
It makes sense that eating a whole food source of protein is the best option but if you are just not having success getting enough protein overall doing that, then if it were me, I would probably go ahead and have it.
The only other tips I could offer would be to maybe eat less fatty meats like the bacon and opt for more lean meats to make reaching the protein easier without overeating from an energy balance perspective.
Also, you mention using Pam. Is that a vegetable oil? Do they have another spray oil option? One that’s coconut oil or avocado or something?