Member
Central Maine
Lost another 5#. I was exactly at 185# today. Hey, I might actually get down to my goal of 165#. I just hope I can stem the weight loss after I get there.
Brian. Lover of SE razors.
Member
Central Maine
I had one piece of Little Caesars thin and crispy pizza today. Party cut to make them smaller. The last pizza I had, well, I can't remember when it was. That's my carbs for the day. More carbs than I have most days. I just looked it up. Ihad far fewer carbs than I thought. One eighth of the pizza is 19 grams and I had much less than that. But I had my daily limit with that one piece. Oh, how was it? Absolutely delicious.
Making chicken soup now, but I don't have enough chicken. I need 2 more since I'm doing it Jamie Olivers way. Boil one carcass for a few hours, cool the stock, strip the meat from it and reserve it. Repeat with 2 more chickens. Plenty of meat for the soup with lots left over for freezing and sandwiches and such. The veg' for the soup? 3 carrots, a bunch of parsley, some okra, snow peas, kale, darn I forgot to pick up a celeriac. I can't have noodles, so I'll chop up some shiritaki noodles. Of course some of the stripped chicken meat will also be in the bowl.
Making chicken soup now, but I don't have enough chicken. I need 2 more since I'm doing it Jamie Olivers way. Boil one carcass for a few hours, cool the stock, strip the meat from it and reserve it. Repeat with 2 more chickens. Plenty of meat for the soup with lots left over for freezing and sandwiches and such. The veg' for the soup? 3 carrots, a bunch of parsley, some okra, snow peas, kale, darn I forgot to pick up a celeriac. I can't have noodles, so I'll chop up some shiritaki noodles. Of course some of the stripped chicken meat will also be in the bowl.
Brian. Lover of SE razors.
Member
Central Maine
(This post was last modified: 04-26-2022, 09:36 PM by ShadowsDad.)
Pretzels are also back on the menu, just not many of them in a day.
Oh, the chicken soup? Delicious! I wound up adding the entire big bunch of it coarse chopped, less the tough central stalks of course and since it wilts down it fit right in. Simmering it for 45 minutes made it just right for me, tender with a little chew. I used one whole chicken and 6 thighs. Stripped the bones and the meat was kept separate from the soup. I added what I wanted to each bowl and the wife used it in her sandwiches. I thickened it slightly with glucomannan starch (aka konjac root starch) for a no carb thickener. I could have also used xanthan gum or guar gum. Since todays chickens lack flavor I also added a bunch of chicken base for flavor and the sodium it contains. If you try this and have access to old layers they have flavor, they just need to simmer longer to get tender, or pressure cook them. Slow growing heirloom birds also have flavor. Would I add celeriac next time? If I could find a small one I would.
Oh, the chicken soup? Delicious! I wound up adding the entire big bunch of it coarse chopped, less the tough central stalks of course and since it wilts down it fit right in. Simmering it for 45 minutes made it just right for me, tender with a little chew. I used one whole chicken and 6 thighs. Stripped the bones and the meat was kept separate from the soup. I added what I wanted to each bowl and the wife used it in her sandwiches. I thickened it slightly with glucomannan starch (aka konjac root starch) for a no carb thickener. I could have also used xanthan gum or guar gum. Since todays chickens lack flavor I also added a bunch of chicken base for flavor and the sodium it contains. If you try this and have access to old layers they have flavor, they just need to simmer longer to get tender, or pressure cook them. Slow growing heirloom birds also have flavor. Would I add celeriac next time? If I could find a small one I would.
Brian. Lover of SE razors.
Member
Central Maine
I forgot to pick up my weekly Little Caesars Thin and Crispy pizza on Friday awhile back to last us through to Monday. So what was I going to do? I knew I wasn't going to drive back into town for it.
I checked the wifes wheat burrito tortillas (8"?) and one has 30 grams of carbs. I can eat the entire thing and stay in ketosis, but 1/2 is just right for me.
So I cooked it a few more times since then and since this is long after the first one I've tried things different ways. The first one I baked at the air fry setting in the toaster broiler/air fryer. Be sure to dock the future crust or it blows up like a balloon. I liked that crust best. Today I fried it, both sides. Not as good IMO. Then it went onto a foiled pan for the TB/AF. On went some pizza sauce from a jar, not too much! and keep it away from the edges of the crust, you want the cheese to adhere. On went a generous sprinkle of crushed red pepper flakes 'cause that's what we like. Then shredded domestic provolone cheese, again, what we like over mozzarella. I know folks who like Fontina. Then back into the TB/AF ate the air fry setting until the cheese is melted and starting to brown. Literally less than a handful of minutes, so don't leave it. Out it came and on went the pepperoni. Amnother few minutes at most in the "oven" to warm it. The second time I put anchovies on fresh out of the TB/AF while the pizza was still piping hot. That worked fine, and what is a pizza w/o anchovies? No wonder countries fight wars over their harvest! (ha, ha!). Of course you add what you want to the pizza and don't add what you don't like. Half is 15 carbs and that's enough for me both for the carbs and the amount of food. I'm losing weight by design.
I made one for breakfast this AM, I love pizza for breakfast! I have 1/4 of my portion for tonight and I just made Caesar dressing so I'll have a salad with it. Caesar contains anchovies for those who don't know. Have I communicated my love of the salty fish yet? I'm salivating at the thought. Time to rewarm the pizza by frying it gently in a light spread of EVOO.
Things yet to try... OOOflavors.com has wheat bread flavor, sourdough flavor, and pizza flavor. Can anyone have enough flavor? I intend to try them brushed onto the burrito shell.
My recipe for Caesar Dressing, the original and my changes:
Caesar Dressing
Ingredients: My Variation
2/3 cup of Extra Virgin Olive Oil
1 clove of garlic...........................................................A couple of Tbls of Roasted Mashed garlic cloves
1 tsp salt..................................................................... Omitted
Pinch of ground Black Pepper..................................... same
1 TBL Worchestershire sauce...................................... same
1 Lemon- juiced, seeds removed.................................. same
2 TBL Red Wine Vinegar...........................................Red wine garlic vinegar
½ Cup Parmesan Cheese.............................................Added to the salad, not the dressing
1 TBL Anchovy Paste..................................................2 Tbls. (Or one can of anchovies)
Take the clove of garlic and slice into two halves place into the olive oil and allow to infuse for a few hours, refrigerate if it will be longer than a few hours. After the waiting period remove the garlic to use the oil.
Add all the remaining ingredients, mix. Serve over Romaine Lettuce, croutons are OK.
OK, now for how I make it.... Check out my changed recipe ingredients. It has more garlic and anchovies so it isn’t for wimps. Whichever ingredient list you use... Add everything to the blender and blend (not the cheese). If you want chunky anchovies add them after everything else is blended and blend just enough to suit yourself. MMMM, MMMMM!
I checked the wifes wheat burrito tortillas (8"?) and one has 30 grams of carbs. I can eat the entire thing and stay in ketosis, but 1/2 is just right for me.
So I cooked it a few more times since then and since this is long after the first one I've tried things different ways. The first one I baked at the air fry setting in the toaster broiler/air fryer. Be sure to dock the future crust or it blows up like a balloon. I liked that crust best. Today I fried it, both sides. Not as good IMO. Then it went onto a foiled pan for the TB/AF. On went some pizza sauce from a jar, not too much! and keep it away from the edges of the crust, you want the cheese to adhere. On went a generous sprinkle of crushed red pepper flakes 'cause that's what we like. Then shredded domestic provolone cheese, again, what we like over mozzarella. I know folks who like Fontina. Then back into the TB/AF ate the air fry setting until the cheese is melted and starting to brown. Literally less than a handful of minutes, so don't leave it. Out it came and on went the pepperoni. Amnother few minutes at most in the "oven" to warm it. The second time I put anchovies on fresh out of the TB/AF while the pizza was still piping hot. That worked fine, and what is a pizza w/o anchovies? No wonder countries fight wars over their harvest! (ha, ha!). Of course you add what you want to the pizza and don't add what you don't like. Half is 15 carbs and that's enough for me both for the carbs and the amount of food. I'm losing weight by design.
I made one for breakfast this AM, I love pizza for breakfast! I have 1/4 of my portion for tonight and I just made Caesar dressing so I'll have a salad with it. Caesar contains anchovies for those who don't know. Have I communicated my love of the salty fish yet? I'm salivating at the thought. Time to rewarm the pizza by frying it gently in a light spread of EVOO.
Things yet to try... OOOflavors.com has wheat bread flavor, sourdough flavor, and pizza flavor. Can anyone have enough flavor? I intend to try them brushed onto the burrito shell.
My recipe for Caesar Dressing, the original and my changes:
Caesar Dressing
Ingredients: My Variation
2/3 cup of Extra Virgin Olive Oil
1 clove of garlic...........................................................A couple of Tbls of Roasted Mashed garlic cloves
1 tsp salt..................................................................... Omitted
Pinch of ground Black Pepper..................................... same
1 TBL Worchestershire sauce...................................... same
1 Lemon- juiced, seeds removed.................................. same
2 TBL Red Wine Vinegar...........................................Red wine garlic vinegar
½ Cup Parmesan Cheese.............................................Added to the salad, not the dressing
1 TBL Anchovy Paste..................................................2 Tbls. (Or one can of anchovies)
Take the clove of garlic and slice into two halves place into the olive oil and allow to infuse for a few hours, refrigerate if it will be longer than a few hours. After the waiting period remove the garlic to use the oil.
Add all the remaining ingredients, mix. Serve over Romaine Lettuce, croutons are OK.
OK, now for how I make it.... Check out my changed recipe ingredients. It has more garlic and anchovies so it isn’t for wimps. Whichever ingredient list you use... Add everything to the blender and blend (not the cheese). If you want chunky anchovies add them after everything else is blended and blend just enough to suit yourself. MMMM, MMMMM!
Brian. Lover of SE razors.
Member
Central Maine
I'm always on the lookout for veggie recipes that are keto. I ran across this spinach recipe and saved it. Yes, it's definitely keto, it's also quite tasty. I didn't measure anything. I also didn't have the heavy cream and wasn't going into town for some. So I used half and half and goosed it with some sour cream. It's pretty tasty, the recipe is a keeper. Oh, and it's also fast to make. I didn't squeeze the liquid out in a colander. Just wash your hands and squeeze it out between them. Save the liquid for your dogs kibble.
Creamed Spinach (From Frozen)
Author: Vered DeLeeuw
Creamed spinach will make even the most reluctant vegetable eater agree that green leafy vegetables can, in fact, be very tasty!
Prep Time: 10 mins. Cook Time: 5 mins. Total Time: 15 mins
INGREDIENTS
1 lb. frozen chopped spinach
2 tablespoons unsalted butter
1 tablespoon minced fresh garlic
½ teaspoon Diamond Crystal kosher salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
¼ cup heavy cream plus up to ¼ cup more if needed
¼ cup grated Parmesan cheese
INSTRUCTIONS
Place the frozen spinach in a microwave-safe bowl. Cover and microwave on high just until thawed, about 4 minutes.
Place the spinach in a colander and press on it with the back of a large spoon to remove as much liquid as possible.
In a medium saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute.
Stir in the spinach, salt, pepper, nutmeg, heavy cream, and Parmesan.
Cook, stirring, just until heated through, 1-2 minutes, then serve.
Creamed Spinach (From Frozen)
Author: Vered DeLeeuw
Creamed spinach will make even the most reluctant vegetable eater agree that green leafy vegetables can, in fact, be very tasty!
Prep Time: 10 mins. Cook Time: 5 mins. Total Time: 15 mins
INGREDIENTS
1 lb. frozen chopped spinach
2 tablespoons unsalted butter
1 tablespoon minced fresh garlic
½ teaspoon Diamond Crystal kosher salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
¼ cup heavy cream plus up to ¼ cup more if needed
¼ cup grated Parmesan cheese
INSTRUCTIONS
Place the frozen spinach in a microwave-safe bowl. Cover and microwave on high just until thawed, about 4 minutes.
Place the spinach in a colander and press on it with the back of a large spoon to remove as much liquid as possible.
In a medium saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute.
Stir in the spinach, salt, pepper, nutmeg, heavy cream, and Parmesan.
Cook, stirring, just until heated through, 1-2 minutes, then serve.
Brian. Lover of SE razors.
Member
Central Maine
At the end of June I'll have been doing it for 3 years. It's not easy to keep to it. But I'm seeing a slow but steady reduction in my weight and that has been the goal all along. My first GI Dr told me that she tried it and couldn't do it. My present overweight (but trying) GI Dr has pointers for me. I think I should have pointers for her, but she's trying. Points for that. We all do what we're able. Nero, just do the best you can is my point. It's not about drastic weight reduction overnight, but learning how to change things to keep it off and carbs are addictive. You have no idea how much I miss potatoes, rice, breads (I didn't get to be a great baker by a hatred of bread!), the maker of the best pizza many have ever tasted, and on and on. The siren call is always there. seriously. If I was still working ketosis would be impossible. A carb diet is easy. Plants don't care about us, they just want to sow their seeds and getting hunter gatherers to consume them and poop them out was effective. The more addictive they were the better that was achieved.
There was a retired nurse in cardiac rehab and she told me that in tests with rats that opiates were LESS addictive than carbs. I believe it. But since our bodies have a mechanism to produce carbs to keep our brains alive (our brains only burn carbs) we can use that if we have self control to satisfy (sorta) our carb craving. I love pizza and pretzels and those are my 2 cheats. I just make sure I stay under the carbs that will kick me out of ketosis. Not everyone can do that, I understand that. I understand that not everyone can do that, back to the opiate/carb study. For me it's mostly about taste, satisfy the taste buds and I'm good or so it seems. When it's pretzels for the day I measure out half of what I can have and nibble through the day. When it's pizza I eat half of what I can have and I'm good with it. If I sneak one potato chip I'm still good. But there's a limit. One needs to be a label reader before buying.
I think for me it's mostly about flavor and I'm still waiting on the OOOflavors to arrive. They haven't been scanned out of LasVegas. What a POS the USPS distribution site there is. It's not the first time I've done business through there and USPS has been the fly in the ointment to business.
I'm not making another pizza until I get the flavors for the shell. I also add other strong flavors that not everyone likes, crushed red pepper flakes, and anchovies. But when testing new flavors I go easy (not at all) on the really strong flavors. I love pizza and what I have now is really good I just want to perfect it. I have no doubt that I'll never get it to where my fresh dough pizza was but I'm going to try. Not for others, but for me and the wife. In the past I would have grilled pizza nights for friends.
There was a retired nurse in cardiac rehab and she told me that in tests with rats that opiates were LESS addictive than carbs. I believe it. But since our bodies have a mechanism to produce carbs to keep our brains alive (our brains only burn carbs) we can use that if we have self control to satisfy (sorta) our carb craving. I love pizza and pretzels and those are my 2 cheats. I just make sure I stay under the carbs that will kick me out of ketosis. Not everyone can do that, I understand that. I understand that not everyone can do that, back to the opiate/carb study. For me it's mostly about taste, satisfy the taste buds and I'm good or so it seems. When it's pretzels for the day I measure out half of what I can have and nibble through the day. When it's pizza I eat half of what I can have and I'm good with it. If I sneak one potato chip I'm still good. But there's a limit. One needs to be a label reader before buying.
I think for me it's mostly about flavor and I'm still waiting on the OOOflavors to arrive. They haven't been scanned out of LasVegas. What a POS the USPS distribution site there is. It's not the first time I've done business through there and USPS has been the fly in the ointment to business.
I'm not making another pizza until I get the flavors for the shell. I also add other strong flavors that not everyone likes, crushed red pepper flakes, and anchovies. But when testing new flavors I go easy (not at all) on the really strong flavors. I love pizza and what I have now is really good I just want to perfect it. I have no doubt that I'll never get it to where my fresh dough pizza was but I'm going to try. Not for others, but for me and the wife. In the past I would have grilled pizza nights for friends.
Brian. Lover of SE razors.
Member
Central Maine
I don't drink Coke, so I had to do some research.
The ingredients are listed at this site, with a little clicking: https://us.coca-cola.com/products/coca-cola-zero-sugar
Aspartame is a zero calories sweetener that has been around for decades. It's keto.
https://en.wikipedia.org/wiki/Aspartame
The one ingredient I don't know anything about is the ACESULFAME POTASSIUM and I gave up since my computer is very slow today.
I don't think the label is fibbing. Coke really doesn't want to be lying publicly they'd be called out on it in a heartbeat. If not by the public, the Pepsi would do it.
The ingredients are listed at this site, with a little clicking: https://us.coca-cola.com/products/coca-cola-zero-sugar
Aspartame is a zero calories sweetener that has been around for decades. It's keto.
https://en.wikipedia.org/wiki/Aspartame
The one ingredient I don't know anything about is the ACESULFAME POTASSIUM and I gave up since my computer is very slow today.
I don't think the label is fibbing. Coke really doesn't want to be lying publicly they'd be called out on it in a heartbeat. If not by the public, the Pepsi would do it.
Brian. Lover of SE razors.
Soothseeker
(This post was last modified: 04-30-2022, 07:17 PM by Nero.)
I think I remember reading Aspartame has been shown to kill our natural bioflora - friendly bacteria in the stomach that help us digest and make our own vitamins and hormones (etc.) - and all that comes along with that - which is critical to everyone's health.
So it's not recommended for anyone.
Keto or not.
So it's not recommended for anyone.
Keto or not.
Users browsing this thread: 1 Guest(s)