I made these tonight. As the recipe recommends, I used liquid sucralose (48 drops). They’re pretty good, but the texture’s a bit dry. I wonder how they’d be if I reduced the sucralose and added some VitaFiber syrup. As it was, I melted some 85% cacao chocolate with heavy cream and spread it on the macaroons.
1 can tuna in olive oil, undrained
1 1/2 Tbsp. coconut flour
4 green onions, chopped
1/3 cup grated goat cheese
Stir together all the ingredients. Pour them into a small greased pan. Bake at 350 for 25 minutes or until firm and lightly browned.
I was poking around the fridge to find homemade tartar sauce to eat this with but found creme fraiche first. So I recommend a spoonful of creme fraiche on top.
I followed this recipe, using a NOW brand blend of erythritol, inulin, guar gum, and stevia instead of the Swerve. I also used 100 g 85% cacao chocolate melted with 30 g salted butter as the topping.
The bars definitely taste good. So much of the texture of nanaimo bars is from the crazy amount of sugar in them that of course the texture is quite different. I might go with ganache rather than chocolate melted with butter next time since the chocolate cracks when I bite into a piece.
I kind of want to make the crust alone as a no bake cookie – it’s very good.
This isn’t particularly low carb because of the arrowroot flour, but I’ve been craving flour-thickened gravy lately – there’s just something comforting about it for me that guar gum doesn’t replicate. The roast was a rib eye roast that I cooked a few days ago but wasn’t that interested in eating without gravy.
Medium-rare beef roast, thinly sliced
6 Tbsp. butter, divided
2 Tbsp. arrowroot flour
1 onion, minced
2 tsp. garlic
1 lb. mushrooms, chopped
1/2 cup red wine
water or broth (broth would be better, but water was all I had)
salt and pepper
2 Tbsp. creme fraiche
Fry the onion in 2 Tbsp. butter until very soft. Add the mushroom and garlic and continue cooking until the liquid has evaporated. Increase the temperature, add the wine, and cook until much of the liquid has evaporated.
Add the remaining butter and let it melt. Sprinkle the flour on top and then stir it in. Cook for a minute. Add the broth or water gradually, stirring frequently, until the gravy is as thick or thin as you’d like. Season liberally with salt and pepper. Stir in the creme fraiche.
At this point, I stirred in the roast and let it warm up. But you could just pour the gravy on top if you wanted.
I’ve been eating Siu yuk, whole roasted pork, that I bought at the Chinese market this week. It’s especially amazing fresh since the skin is really crisp, but even nuked over the next couple days it was really tasty.
My weight’s up again. Fried chicken, more wine than usual – I know why.
Here’s the weird thing, though – I feel better about my body than I have in ages.
I’m not denying that I’m obese – my BMI is 32.3 – but if losing more weight means continuously being stricter on low carb, I’m not sure it’s for me. I want to track strictly while eating what I normally eat to get a better understanding, but I suspect around 50 net carbs per day is comfortable and sustainable for me. If my weight stays around 210 lbs at 50 net carbs per day, I think that’s where I want it to stay.
I will try this for a while before making any decisions, of course, but if I ever did want to declare a weight goal and consider becoming a KOPS, TOPS has you set a weight goal with your doctor and doesn’t rely on weight charts. I’ve been with my doctor for 12-13 years during which my lowest recorded weight has probably been around 205-210 and my highest was almost 250, so if I chose a weight goal of 210, my doctor would support it.
I’m still off my Symbicort and the last couple times I’ve been at the dog park I’ve done some sprinting with one of my dogs with no breathing problems. I don’t know what caused the improvement in my asthma, but I’m certainly happy about it.
I followed this recipe, with these changes: chopped 60 g of 90% cacao chocolate instead of the chocolate chips. Forgot the baking soda. Used 1/8 tsp powdered stevia instead of the liquid. And upped the salt to 1/2 tsp because I like peanuts and salt and both the peanut butter and the butter were unsalted. I’ve made and enjoyed it before, so I’m sure it’ll be great.
This was a pretty good solution to a bunch of aging produce in the fridge.
3 carrots, roughly chopped
2 onions, roughly chopped
3 stalks celery, roughly chopped
salt and pepper
1/2 lb baby rainbow chard
1 L broth, I used homemade turkey
sour cream, to serve
Simmer the carrots, onions and celery in the broth until it’s very tender. Add the chard and cook until it’s wilted. Puree with a stick blender. Season with salt and pepper to taste.
When you serve it, stir a spoonful of sour cream into each serving.
I followed this recipe, with these changes: For each sugar equivalent, I used 1/4 the specified amount of sucralose drops and 1/4 the specified amount of liquid cyclamate sweetener. I added 1/2 tsp cinnamon and 1/4 tsp ginger to the pumpkin mixture. I used 4 Tbsp yogurt instead of the pumpkin in the brownie. (Because I ran out of pumpkin.) And I skipped the chocolate chips and shaved chocolate. (Because I’m lazy.)
I’m bringing it to a friend’s house for dinner tomorrow, so I won’t know how it is until then!
8 oz cream cheese
4 oz cooked pumpkin
1 tsp cinnamon
1/2 tsp ginger
1/8 tsp stevia
90 g VitaFiber syrup
Beat all the ingredients together. So far, I’ve just eaten it on spoons, but if I make some low carb bread, I’ll toast it and eat it with this cream cheese.