What does your low carb meals look like??
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I didn't take a pic, but tonight was a big plate of green beans and mushrooms sauteed with a little butter and garlic and joined by a baked, bone in chicken breast. Breakfast was a local diner's "protein plate": 4 scrambled eggs and choice of two meats... I went with bacon and canadian bacon.3
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Spinach and artichoke stuffed omelet. I love these things. And at 4g of carbs, they are amazing.
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Smoked rotisserie chicken tonight! Simply amazing.
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Salmon topped with spinach and artichoke dip, and sliced avocado topped with tajin.
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If you couldn't tell, I am back doing keto.
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Keeping this train rolling
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My double wide BBQ Elk buger.
Its 647 Schmidt bread (40 calories per slice), with 12g carb, 6g fiber each slice.
Elk, ghughes bbq sauce, gouda cheese, fried egg, tomatoes and avocado.
This would be a "higher carb" day but my workouts have been brutal, so burning through that glycogen and maintaining ketosis will be easy.
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Pre-workout meal.
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A little meal prep today
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Today’s lunch was chicken salad on half an avocado with bacon on top!3 -
Dinner last night: cauliflower fried rice, stir fry vegetables, shrimp and oddly enough.. spam. It was all very good together4 -
Chanda7799 wrote: »Today’s lunch was chicken salad on half an avocado with bacon on top!
That's a great idea and looks delish!1 -
Reverse seared pork chops
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What is the protein we’re looking at, please?Chanda7799 wrote: »
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What is the protein we’re looking at, please?Chanda7799 wrote: »
Looks like snow crab.2 -
Had a date with my daughter today. Still rocking keto.
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That burger looks great!0
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A little behind on posting pics
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Wow! I love this thread. I wish I could see this the minute I sign on to MFP. Very motivating!2
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I want some of that steak right NOW!1
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When your 3 year old wants steak, you make steak!
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What is the average calorie intake for 3 meals a day here? I see a lot of 600cal recipes and am wondering what most here eat caloric-wise in a day? I am hanged at 1200 for the day and although these all look so yummy and I want to have them all, they all seem to be very high in calories? Does that matter?0
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Sunny_Bunny_ wrote: »Cheeseburger (with bacon ground in with the beef) topped with crunchy jalapeños (a salad topping), mayo, avocado, a little guac seasoning mix and some romaine with more avocado and dressing. I also had a sausage. But it disappeared before I took the pic.
How many calories in this one Sunny?2 -
JodehFoster wrote: »I kinda throw my recipes together. Shirred eggs are just baked eggs, usually in cream/butter or a sauce like the creamed peas...just bake until eggs are set. I reduce heavy cream on the stove until it thickens to my liking, (reduce by half) & season w/ fresh nutmeg, white pepper, thyme (fresh & ground), salt. That's the base for my creamed peas, spinach or even better, kale. Just stir in leaves that have been wilted & drained. I also saute shallots & add to that as well. I cook for two of us & only make enough for each meal, I don't really have measurements.
Yeah, gruyere is a type of hard swiss, awesome melted on ham too!
Chiles Rellenos:
4-6 Large Poblano Peppers
Monterey Jack Cheese – shredded
Chicken or Pork – cooked, pulled, diced, leftovers, whatevs (meat is optional, usually made with cheese only)
Cilantro, Green Onion, Jalapeno – chopped
Roast peppers over a flame, either stovetop or grill until completely charred, place in bag & allow to steam for 10-15 minutes. Peel/clean the skins from the peppers, taking care not to tear them. I will run them under water to help rinse off the char. These can also be stuffed w/o charring/peeling if the skin does not bother you, will take a little longer in oven.
Mix equal parts cheese and meat, add cilantro/onion/peno to taste. Carefully make a cut down side of pepper & stuff with meat/cheese mixture.
Pour sauce below (or salsa seasoned with a pinch of cinnamon) into an iron skillet or baking dish, 1-2 cups, enough to cover bottom of pan. Place stuffed peppers in pan on top of sauce, cut-side up. Sprinkle more shredded cheese over top. Bake in pre-heated 400f oven for 10-15 min or until bubbly.
Mexican Tomato Sauce for the Chiles Rellenos (super easy to make if you have a blender):
• 2 pounds ripe tomatoes, cored and roughly chopped (or canned whole peeled tomatoes, drained)
• 1/4 medium yellow onion
• 6 cloves garlic
• 5 sprigs fresh cilantro
• 1 jalapeno (with seeds)
• 1 tablespoon kosher salt
• 1/2 teaspoon ground cinnamon (preferably Mexican)
In a blender, combine all the ingredients and puree until smooth.
Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.
This sauce is incredible if you have the time to make it. I make it in large amounts and can it in pint jars, perfect amount per meal.
Yield: about 3 cups
Jode, are you a Chef? All your dishes look frikin AWESOME! What I don't get is they look too dam good to be low in Carbs am I wrong?1 -
noclady1995 wrote: »
Breakfast! Cream cheese pancakes with butter and sugar free syrup (I seriously LOVE these pancakes!) bacon and avocado.
Wouldn't Real Maple Syrup be a better option than S/F Syrup? I have read that the S/F types of Syrups are actually loaded with worse sugars and chemicals to make it taste more like real syrup? I use Costco's Organic Pure Maple Syrup in and on Everything! Lol!0 -
bluefish86 wrote: »Keto burgers (and salad, not pictured)...
I'm picking up some Portabello shrooms this weekend for my burgers, they taste just as meaty as the meat but make great substitute buns too!1
