I really like pureed celery root. 1 cup of cooked celery root has 14 g carb and 2.8 g fiber, so it’s not low carb, but I don’t mind having a smaller serving. I also really fat it up with quite a bit of salted butter and a bit of heavy cream.

I’ve been eating it with meatballs and rose sauce. (Roasted tomatoes pureed with garlic and heavy cream then seasoned.) Yum!

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This was amazing – I will definitely make it again. Not super low carb with the carrots and shallots, but so good.

2 lbs carrots, peeled and left whole

1 lb shallots, peeled and left whole

3-4 lb brisket

salt and pepper

1 L homemade beef broth (or lamb broth, which I used because it’s what I had)

Season the brisket with salt and pepper.

Meanwhile, heat a cast iron pan over medium heat. When it’s hot, put the brisket fat side down in the pan. Cook until the first side is well-browned and then brown the remaining sides. Set the roast aside.

Add the beef broth to the pan, bring to a boil, and boil until the broth reduces by about 3/4. (So there’s only a cup of it.)

Put the carrots and shallots in a slow cooker insert and then put the brisket on top. Pour the broth on top, scraping any tasty bits from the pan.

Cook on low for 8-9 hours.

At this point, I removed the brisket and vegetables and refrigerated them. Then I poured the broth into a separate container and refrigerated it.

When I reheated the brisket and vegetables, I spooned a couple spoonfuls of the broth on top. You could thicken it with guar gum if you want a gravy.

Delicious!

Based on this recipe. The last time I made curd, I used erythritol and it crystallized in the fridge. VitaFiber and stevia shouldn’t have this issue. I was amazed at how easy it was to make curd in the blender – next time I make hollandaise, I’ll use the soup setting.

The original recipe called for adding the butter before the last minute of blending but I didn’t read it through and I put everything in at once. It worked fine anyway.

Ingredients:

  • 1/2 cup fresh lime juice
  • 1 lime, zested
  • 1/2 cup VitaFiber
  • 1/4 tsp stevia, or to taste
  • 5 extra large eggs
  • 1 stick unsalted butter, cut into 8 chunks

Directions:

  1. In a high-speed blender (Vitamix or Blendtec), add all of the ingredients.
  2. Secure the lid, and blend on the soup setting. (3 minutes)
  3. Scrape any of the mixture from the lid back into the blender.
  4. Turn the soup setting back on but stop after 1 minute. Taste the mixture and add more sweetener if you don’t find it sweet enough.
  5. Check the consistency of the mixture and if it’s not yet thick enough turn the soup setting back on for another minute. After the mixture thickened, the sound changed for me – this happened just before 5 minutes.
  6. Be careful, as steam will rise out of the blender and could burn your skin.
  7. Scrape the curd into a glass jar, and let it cool to room temperature. At this point the curd should be thick, but let it sit overnight in the refrigerator to allow it to completely set.

1 tray ice cubes

2 scoops chocolate protein powder (about 35 g), mine is stevia-sweetened

1/2 cup heavy cream

1 cup or more unsweetend almond milk

flavoured stevia to taste, I used hazelnut

flesh of 1 avocado

1/4 cup plain yogurt

Blend all ingredients together until very smooth. This was good right away as well as the next morning after I’d refrigerated it.

I made this recipe, with these changes:

  • VitaFiber powder to measure + 1/8 tsp stevia powder for the sweetener in the batter and the frosting. I might up it to 1/4 tsp stevia powder in the batter next time.
  • omitted the cinnamon in the frosting (weird)
  • added 1 tsp vanilla to the frosting
  • used plain yogurt instead of heavy cream in the frosting – I might use lemon juice next time to make it tangier

It is delicious! I’ve been watching a lot of Headbanger’s Kitchen episodes on YouTube and it’s helping me remember how much baking I did when I first lost weight on keto. I think that having a few really amazing baked goods and packing a couple to take to work each day could go a long way toward helping me resist the cookies.

Edit: I loved this cake so much I ate much of it in a couple days then gave the last 1/4 to a friend. Then I made another. The second time, I used erythritol as a sweetener in the cake batter, and unfortunately the cake turned out gritty. It’s OK, but not nearly as good. I’m curious whether whirring the erythritol in the blender before using it will help, or whether other characteristics than the crystal size cause the issue. I’m going to re-try other cake recipes that have turned out gritty and see if the VitaFiber powder solves them too.

There’s controversy about whether isomaltooligosaccharide, the ingredient in VitaFiber, is digested and whether it raises blood sugar. So it would be nice to be able to use the erythritol.

Importantly, IMO appears to be fine for dogs, which is critical in my 3 dog household.

You can see the FDA Submission.

 

I should freeze avocado more often – I just put half an avocado I didn’t think I’d finish in a freezer bag. It didn’t even brown.

Frozen peaches or peach puree

Frozen strawberries

Frozen avocado

Juice of a lime

Unsweetened vanilla almond milk

Vanilla Stevia

Balkan yogurt

Blend well.

I’m still struggling mightily to get back on track. I was watching Jessica Jones and Jessica ate some banana bread, which made me want some. I followed this recipe, except I didn’t have enough banana so I used 325 g banana and 250 g pear sauce. (Cooked, pureed pears.) I think it’s funny that I used to add sugar to banana bread because this banana bread is so sweet as-is.

It ended up needing a much longer baking time – the outside was browned but the inside was jiggly so I reduced the oven temperature to 250 and baked it another half hour. Do consider lining the pan with parchment since even my heavily-buttered pan left a bunch of banana bread stuck to the sides. (I scraped it into a bowl, sliced some butter on top, and ate it.)

I wonder if doing something sugar-free but not low carb like Paleo or Whole 30 might help me to get back on track. I can’t do much worse than I am now – yesterday, I had Caesar salad with croutons and 3 slices of pizza. Saturday, I had potatoes and a cupcake.

This turned out beautifully. The shirataki were actually easier to work with than rice noodles since I didn’t have to worry about them getting mushy. I’ll probably reduce the erythritol next time and add more chiles.

  • coconut oil
  • 1/3 cup tamarind pulp (I used half a 200 g package)
  • 1/3 cups fish sauce
  • 2 ounces erythritol
  • 1 pound skinless, boneless chicken thigh, sliced into 1/4-inch thick strips
  • 6 shallots thinly sliced, finely chopped
  • 6 medium cloves garlic, minced (about 2 tablespoons)
  • 1-2 tsp chili garlic sauce
  • 2 packages shirataki fettuccine
  • 2 large eggs, beaten
  • 2 cups bean sprouts
  • 1/2 cup smooth unsweetened peanut butter
  • 1 bunch scallions, sliced
  • 4 limes, cut into wedges for garnish

Directions

  1. Soak the tamarind in enough hot water to cover it for 15 minutes. Strain and reserve juice, pressing on pulp to extract as much liquid as possible. In small bowl, combine strained tamarind juice, fish sauce, and erythritol.
  2. Place chicken in bowl and toss with 2 tablespoons fish sauce mixture.
  3. In wok, heat coconut oil over medium-high heat. Add fettuccine and cook for several minutes. Set the noodles aside.
  4. Add more coconut oil and the eggs. Cook until just done. Set the eggs aside.
  5. Add more coconut oil and the chicken. Cook until browned and cooked through. Set the chicken aside, keeping all of the liquid from the pan.
  6. Add more coconut oil and shallots and cook until just beginning to soften, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add the carrots and continue cooking for another minute.
  7. Stir in chili garlic sauce and cook for 30 seconds. Stir in noodles and remaining fish sauce mixture. Cook, tossing, until mixture is thoroughly coated and sauce has thickened slightly, about 1 minute.
  8. Add the noodles and chicken. Cook for several minutes to allow the flavours to combine.
  9. Add the peanut butter. Cook, continuously tossing, until heated through, about 1 minute. Stir in the green onions and eggs. Serve immediately with lime wedges on the side.

Mash ripe avocado with the brine from pickled jalapenos. That’s it.

I followed this recipe, omitting the salt since my pork rinds were salted. I used a small ladle to scoop the batter onto the cast iron griddle and brushed on coconut oil in between each tortilla. Then I spread the batter to make a thin pancake using a heatsafe spatula.

I’m really happy with this recipe. I can taste the pork rind, but when I spread no sugar added red currant sauce on it and rolled it up, it wasn’t noticeable. I also made antojitos with two of them – spread with cream cheese, sprinkled with pickled jalapeno and green onions, rolled up, baked, and then sliced. To get the bite-sized pieces to hold together you’d need chopsticks, but it did turn out really well.

The recipe makes a lot, so I’ll be playing with these for several days.