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My weight was back down to 218 today after rising above 220 after my very indulgent work Christmas. It’s interesting because I’ve definitely been overconsuming the keto fudge I made. (It has a fair bit of peanut butter and cream cheese in it, not to mention the VitaFiber powder, which I’m not sure how it will affect my weight loss.) But it’s obviously better than overconsuming the sweets that keep crossing my path.

NSVs: a coworker gave me a bunch of cookies, and I passed them along to another coworker. A friend mailed me some chocolates – I brought them to work, opened the box, ate one, and left the rest for coworkers.

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I followed this recipe, using 2 squares of unsweetened chocolate, 24 drops sucralose instead of the teaspoon of stevia, 1 cup of VitaFiber powder instead of the powdered erythritol, using peanut butter instead of almond butter, and omitting the vanilla (honestly, I just forgot it). What I licked off the spoon was amazing – can’t wait to have it cut up. It’s pretty high carb depending on how you count the VitaFiber – 4 net carbs (10 g fiber) for 1/25 of the recipe.

This isn’t great – the ground turkey’s not as satisfying as ground pork (and, actually, I bet diced roast pork belly would be even better) and I didn’t use enough aromatics for the amount of vegetables I used. But writing it down gives me somewhere to start from.

coconut oil (probably 3-4 Tbsp)

1 shallot, grated

2 cloves garlic, grated

1″ ginger, grated

1 1/2 lbs ground turkey

1 1/2 lbs sliced mushrooms

1 lb or so diced cabbage

3 Tbsp (or to taste) chili garlic sauce

fish sauce

juice of 1 lemon

toasted sesame oil

Fry the shallot, garlic, ginger, chili garlic sauce, and ground turkey in the coconut oil until the ground turkey is almost cooked through. Add the mushrooms and continue cooking until they’re about halfway cooked. Add the cabbage and season well with fish sauce. Continue cooking until the cabbage is as cooked as you’d like. Add the lemon juice, taste and adjust seasoning, then serve, sprinkled with toasted sesame oil.

4 long sweet peppers (mine were red and orange ones from Costco), slit lengthwise and seeds removed

butter

1 to 1 1/2 lb ground turkey (normally I’d use beef, but I’m taking them for a work potluck and one of the attendees doesn’t eat beef or pork)

granulated garlic, salt, black pepper, and chipotle powder

creme fraiche, about 1/2 cup

salsa, about 1/2 cup

grated cheddar, about 200 g

Fry the ground turkey in butter until cooked through. While it’s cooking, add the garlic, salt, black pepper, and chipotle powder.

After the turkey is cooked, transfer it to a bowl and add the remaining ingredients. Taste and season well – remember that the pepper isn’t seasoned so the filling should be extra flavourful.

Stuff the filling into the peppers. Refrigerate until you are ready to cook it.

At this point, I ended up microwaving 1 of the stuffed peppers for 3 minutes then eating it with a bit of salt. If I had been cooking them all, I would have covered the dish with foil and baked it at 350 for about 30 minutes.

Not too surprisingly, I weighed 220.6 lbs this morning. Yesterday was mixed – I made gingerbread cookies with friends and didn’t eat any. Breakfast and lunch were on-plan. For dinner, I went out for Chinese food and had hot and sour soup and beef curry. Obviously, both were cornstarch-thickened, and I did eat a lot of the sauce from the beef curry. But the vegetables with the beef curry were a lot of celery, some bell peppers mostly green, a few carrots, and a lot of onions I didn’t eat. (Big chunks of onions don’t generally appeal to me.) And of course, I had no rice and only tea to drink.

This morning I’m home with a cold. I had sausage for breakfast and will be eating a lot of soup.

I went off-plan at my Christmas party – lots of wine, coffee and hot  chocolate with Bailey’s and some desserts. I ate about 2 weeks worth of carbs in one night.

It was great pulling dresses out of my closet and liking how they fit and how I looked in them.

Today, I’m back on plan. The main thing is not to compound one mistake.

This is quite tangy, but good. It’s based on Kristie Sullivan’s YouTube video of this recipe. I’ve never liked sweet relish very much, so I’ve never sought out a no-sugar-added variety, so I just used dill pickles instead. If you do the same, you might want to add a few drops of sucralose.

  • 12 Oz. Cooked Corned Beef (I used this stuff http://www.mapleleaf.com/products/by-brand/maple-leaf-corned-beef-brisket/), thinly sliced
  • small onion, grated (should have included this, but I was feeling lazy)
  • 1 small head sauerkraut, about 1 1/2 lbs (I get this at the farmer’s market), thinly sliced
  • 8 Oz. swiss cheese (I actually used mozzarella because it’s what I had opened), grated
  • 2/3 Cup mayo (I used homemade coconut oil mayo)
  • 1/3 cup no sugar added ketchup (PC)
  • 2 kosher dill pickles, diced
  • Pepper to taste
Instructions
  1. Combine all ingredients and bake at 350 until bubbly.

This morning, I came into work to find a ton of different tasty foods. I chose to have a small chocolate truffle and some brie, but avoided all of the other goodies.

At lunch, I went to a Chinese restaurant and had Hunan Beef. The sauce wasn’t sweet, but it was thickened with cornstarch. I asked for no rice and no spring roll, and picked out the onions. So it was basically beef, mushrooms, bell peppers, and a few carrots. Delicious.

I used a lot of egg yolks on the weekend (10!) so today I was on the search for recipes to use the whites. I’ve been wanting some bread, so I made Amazing Bread. It’s pretty gritty – not sure if I needed to blend my psyllium husks longer. But it slices pretty nicely and tasted good with butter. Not sure if I’ll make it again.

Work is definitely the most challenging time for me, but I’m doing reasonably well at it. I had a couple servings of nuts (almonds and walnuts) today, and I have meat and cheese snacks at work that I can always turn to. I do think I need to start bringing a keto treat, or even a piece of 90% cacao chocolate, since I have been having a cappuccino made with 18% cream and a piece of 72% chocolate most days. (I do realize that these are very reasonable indulgences.) I’m also thinking of bringing some fat cubes so that I can make bulletproof coffee at work with a milk frother.

I’m thinking that 20 total carbs isn’t a realistic goal for me. Today, I’ve had 45 total carbs, 25 net. (The psyllium-heavy bread before bed put my fiber higher than it’s been for a while.)