Post your Keto dinner pics!
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Sunny_Bunny_ wrote: »Scrambled eggs with southwest seasoning in a cheddar shell
Did you make the cheddar shell or buy?!? Yum!
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The family had Tacos, so I had TACO SALAD!! I had plenty of fat from the avocado, goat milk cheddar, and ground beef, so I used Salsa Verde as “dressing”.
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Trader Joe's breakfast chicken sausage, green beans, butter, garlic slices.
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Steak tartar; sirloin tip (bavette), shallot, capers, chives, salt+pepper, little red wine vinegar, egg yolk!5 -
Eating most of my cals in a couple of meals today - purely cause I’m being super lazy!
Beef Burger with mature cheddar cheese
Prawns in garlic
Chicken stuffed with cream cheese and mushrooms
Herbed cream cheese
Spinach, radish and sundried tomato salad
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PaulChasinDreams wrote: »Italiana_xx79 wrote: »Looking at all of this food has made me so hungry. Lunch couldn't come soon enough, lol!!
This was on my 40 gram carb day per week I do...
Dry brined and slow smoked beef brisket. Sliced then steamed for broiled toasted french hogie (32 grams carbs) melts with habanero white cheddar, creamy havarti, roasted green peppers, caramelized onions, mayo and creamy horseradish. With a side of the beef dripping aujus and low carb barbeque sauce brisket burn ends that were pre soaked in the aujus then basted then put back on the smoker before serving. So delicious!
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And here's another day...smoked beef brisket hash with poached farm eggs
Egad! Drooling over here... Wish you were my neighbor...3 -
This threads killin me. PaulChasen, for God's sake, open up a restaurant!!!!!!!!!!!!!!!! NOW!!!!!!!!!!!!!!!!!6
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Lol thanks guys
My Montreal style smoked brisket point sandwich from the other day with home made lower carb rye bread, homemade low carb coleslaw and homemade mustard sauce and mustard/horseradish dill dipping sauce, smoked some more wet brined hot smoked Albacore Tuna and some cold smoked Spring Salmon and Albacore Tuna Lox, canned some Pink salmon with dill, tarragon, anise, lemon, sweet/hot peppers and pink salt, a double double home ground burger mixed of 50 day dry aged prime rib, 28 day aged prime rib, sirloin tri tip and bacon (a 60/30 protein/fat ratio-melt in your mouth)--the burger bun was 30 grams net carbs...., and a low carb pizza I made yesterday.
The pizza: Almond flour, mozza, cream cheese, egg, salt, rice wine vinegar, Italian herbs, cracked pepper for the dough. Then pizza sauce, mozzarella, roasted garlic, roasted green peppers, South African Peppadew sweet peppers, mushrooms, Italian imported Capicolla, smoked grainy mustard & honey sausage, smoked roasted Leak & caramelized onion sausage, then garnished with Habenero Havarti, aged white cheddar, balsamic reduction glaze, parmigiano reggiano and sweet basil from the garden.
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PaulChasinDreams wrote: »Lol thanks guys
My Montreal style smoked brisket point sandwich from the other day with home made lower carb rye bread, homemade low carb coleslaw and homemade mustard sauce and mustard/horseradish dill dipping sauce, smoked some more wet brined hot smoked Albacore Tuna and some cold smoked Spring Salmon and Albacore Tuna Lox, canned some Pink salmon with dill, tarragon, anise, lemon, sweet/hot peppers and pink salt, a double double home ground burger mixed of 50 day dry aged prime rib, 28 day aged prime rib, sirloin tri tip and bacon (a 60/30 protein/fat ratio-melt in your mouth)--the burger bun was 30 grams net carbs...., and a low carb pizza I made yesterday.
The pizza: Almond flour, mozza, cream cheese, egg, salt, rice wine vinegar, Italian herbs, cracked pepper for the dough. Then pizza sauce, mozzarella, roasted garlic, roasted green peppers, South African Peppadew sweet peppers, mushrooms, Italian imported Capicolla, smoked grainy mustard & honey sausage, smoked roasted Leak & caramelized onion sausage, then garnished with Habenero Havarti, aged white cheddar, balsamic reduction glaze, parmigiano reggiano and sweet basil from the garden.
This all looks so good, It's going to be the death of me.1 -
Definitely trying this pizza base recipe !0
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So, a friend here told me I should post some pics, but it looks like I’m waaay out of my league here.
Well, here goes anyway...
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Looks delicious lowjax75! Barbecuing is a great way to add great flavors to foods. Amazing what the difference is in flavors just by using different herbs, spices, marinades, rubs etc does to foods when barbecuing. Sure helps with giving ranges of flavors to keto/LC meals.0
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Sirloin patty topped with a fried egg, hot pepper rings and a tiny bit of sriracha and avocado and a few cherry tomatoes on the side2
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Homemade buffalo wings with some veggies and blue cheese dip0
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Sausage topped with sauerkraut and mustard and a side of grilled asparagus.1
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Steak puttanesca, cucumbers, and black olives.
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My higher carb day allowance was today and I chose to make homemade sushi. Two days a week I will eat between 40 to 50 grams of carbs but never two days in a row and I stay in ketosis that way. My other days I eat between 10 to 30 grams of carbs/day.
Today I made smoked salmon and smoked Albacore Tuna lox with East Coast Bay Scallops, avocado, spicy mayo, masago, bit of lemon, and fresh dill inside out rolls with chopped scallop/masago mayo nigiri.
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Asian Pork Patties for dinner tonight. Sautéed zucchini and onions, black olives, jicama, and cucumbers for the sides.
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