PaulChasinDreams wrote: »

If you see a bun or bit of rice, or bit of potato in my meal pics it's cause I vary my carb intake different days of the week. Some days I will eat as low as 10 grams, some days between 10 and 20 grams and other days I treat myself to up to 40 grams and am still staying in full ketosis this way. I've lost 77 lbs so far Just broke under the 200 lb mark the other day and I haven't seen my weight get under 200lbs for 20 years Right now I'm on a 3 day water only extended fast to boost my metabolism a bit extra.

This is my Pacific shrimp and Albacore Tuna burgers caught by yours truly out in the open ocean

PAUL! Oh you. This looks great.

Looking at all of this food has made me so hungry. Lunch couldn't come soon enough, lol!!

Chicken Mexican salad - very boring compared to Paul’s amazing efforts... I think I could genuinely eat better out of Paul’s leftovers than what I do

23rochelle23 wrote: »

Chicken Mexican salad - very boring compared to Paul’s amazing efforts... I think I could genuinely eat better out of Paul’s leftovers than what I do

Your meal looks delicious Rochelle!!

Surf and turf (sirloin and prawns) with greens, cheese and sour cream.. now who says ketoers don’t eat veges

23rochelle23 wrote: »

Surf and turf (sirloin and prawns) with greens, cheese and sour cream.. now who says ketoers don’t eat veges

Awesome! Seafood is so full of good nutrients and high in protein. A great way to fill up your caloric needs without carbs. And the steak goes so well with it.

Sashimi grade Albacore Tuna Hawaiian Poke.

My spin on Hawaiian Tuna Po-kay (poke). Marinated sashimi grade Albacore tuna (caught by me ) in sashimi soy sauce, sesame oil, shallots, and green onion. Over little bit of black rice (AKA Forbidden rice) which I tossed in coconut cream and sea salt after coming out of the rice cooker, garnished with kiwi, cilantro, toasted sesame seeds, avocado, edamame beans, and home made pickled radish and grated carrot (forgot to add carrot before picture). For the pickle brine I used rice wine vinegar, stevia and fresh ground ginger root. Then a fresh squeeze of lime and lemon over top. Man this was delicious! All the flavors and textures complement each other very well. And super nutritious! I'll be making this dish often! 😋😋 I split this as an appy with my wife before eating the heavier main meal with higher protein/fat content but even this dish is still only around 38 grams of carbs which we split.




And here's one of the Tuna's that supplied this meal and lot's of others for our family Yes I was much heavier last year That was September 2018...


I eat a ton of seafood that I catch myself for our family. Helps keep the good protein source available. Here's some of my friends and I's catch from our last trip fishing up to the tip of Vancouver Island. Lot's of Chinook salmon and Ling Cod.




For one of the meals at the cabin on that fishing trip I made a delicious home made Bahamian Ling Cod chowder. With all home ground spices of a Jamaican curry type mix. It is like a cross between a Thai curry and Caribean chowder. The ingredients can be tweeked to raise or lower carb content. This was my fishing partners dish I took a picture of so I made him some roasted garlic banquettes to have with his. Home made Jamaican curry spices hand ground in mortar and pestle: black pepper, coriander, cumin, turmeric, cloves, all spice, onion powder, star anise, garlic powder, thyme, red chili, dried mustard powder, ground ginger, oregano, cayenne, cinnamon.

The chowder broth: Ling Cod bone trimmings after filleting combined with vegetable broth and simmered till reduced to concentrate flavors then strained, coconut cream, coconut milk, heavy 33% cream, curry spice mix, sauteed in clarified butter sweet onion, red, orange and green peppers, mushrooms, egg plant, garlic, ginger root, plantains, yukon gold potatoes, carrots, fresh basil, cubed Ling Cod chunks. Garnished with fresh parsley, basil and chives. Served with home made roasted garlic butter baguette. Even better with a dollop of cold sour cream on top or better yet some double Yorkshire cream to raise the fat macro.

kpk54 wrote: »

Glad to see there are some other seafood eaters here. Ours comes fresh off the coast of North Carolina.

We aren't fishermen but my husband has an enjoyable part-time retirement job with a small company that goes to the coast a few times a week and return inland with fresh fish from the commercial fishermen. It seems to be a very heavily regulated industry. The company he is with supplies the local "farm to table" restaurants and sell at our state Farmer's Market and two smaller ones in our area.

Salmon and Cod are definitely not caught locally off our coast but they sure sound good! We get a lot of grouper, tuna, sea bass, flounder, etc and less well known (though common to NC) tripletail, tilefish, triggerfish, dogfish, cobia, monkfish, amberjack, sheepshead, etc. All delicious. Also oysters, clams, shrimp, soft/hard shell crabs when in season (some of which are cultivated).

It's basically the slower season right now. I suppose the waters are too warm? Most of what we eat come from around Okracoke, Albemarle, Pamlico, Wanchese area.

Wow that seafood sounds amazing! Thanks for sharing that. These kinds of posts make this forum very enjoyable to read and hang out in learning about other folks' lives around the globe

Yum everyone’s food looks so good :-)