2 flax muffins (1/2 cup ground flax) per day sure keeps me regular!

This morning, I weighed 221 lbs. Last night, I ate high carb Indian food including a dosa and half a Naan.

Today I’ve been eating well so far (edited to record everything I had to the best of my recollection):

  • Flax pancake (flax muffin mix fried in butter instead of microwaved) with stewed rhubarb for breakfast
  • 4% fat cottage cheese and a handful of almonds for morning snack
  • Coffee with cream with lunch
  • Homemade coleslaw, sliced tomato, 1 avocado, and more 4% fat cottage cheese for lunch
  • Chai with 1/2 cup table cream when I got hungry in the afternoon
  • 2 squares 70% chocolate
  • A couple spoonfuls sweetened peanut butter
  • Homemade burger with olives and sliced tomatoes
  • Whipped cream with strawberries and erythritol
  • Flax pancake with rhubarb before bed

Flesh of 1 ripe avocado

2 Tbsp erythritol

1 1/2 Tbsp cocoa

Pinch salt

4 strawberries

3 Tbsp creme fraiche

Blend all ingredients together. Eat.

I decided to make my burgers a bit differently this time. I think the combination of soy sauce and Worcestershire sauce gave them a nice flavour.

4 lbs medium ground beef

4 tsp granulated garlic

2 Tbsp soy sauce (I believe I’m using San-J, from Costco)

1 Tbsp Worcestershire sauce (just have to remember not to feed these burgers to my friend who eats gluten-free)

Combine all ingredients. Make 1 patty and cook it. Taste it, and adjust the seasoning on the rest of the mixture if necessary. Form into patties and arrange on a baking sheet that fits in your freezer. Freeze until hard, then transfer the patties to a Ziploc bag. Cook from frozen until heated through.

I’ve been encouraging a friend whose 12 year old daughter is overweight and shows symptoms of reactive hypoglycemia to stop giving her juice or sugar-sweetened beverages. Her budget is limited, so I want to be able to suggest inexpensive options.

When her daughter visits me, I give her sugar-free Kool aid liquid drink mix. It’s fairly expensive – $3 for enough to flavour 12 500 mL drinks. (The bottle lists 24 250mL servings, but who drinks that little?)

Crystal light costs about $1 for enough to flavour a pitcher, so it’s an option if it goes on sale.

Today, I picked up an unsweetened package of Kool aid (44 cents) and mixed it with 3/8 tsp stevia and 2 L water. It’s pretty good. It’s possible my friend’s daughter will want 1/2 tsp stevia to make it a touch sweeter, but I know stevia can become bitter if you use too much. I’m also open to combining erythritol with stevia, but adding another ingredient will make it less likely my friend will do it.

I was raised thinking food coloring was bad. I still think it’s not ideal but that sugar is far more damaging.

I’m keen on recipes that make 1 serving because I’ve had bigger recipes go bad lately because I got bored of them. (I should freeze things more, too.) Anyway, ruled.me’s keto chocolate cake is great! It has a light, fluffy texture that reminds me of boxed chocolate cake. I bet it’d be even better with a pinch of instant coffee powder.

I’ve been eating a lot of flax muffins lately and got tired of pulling out all 4 ingredients every time. This mixture also makes a good pancake fried in butter. When I bought medium eggs, I used 2 medium eggs, 1/3 cup of the mixture, and 2 tsp oil.

2 cups ground flax

3 Tbsp. erythritol, or 1/8 tsp stevia

1/2 tsp salt

4 tsp baking powder

Combine all the ingredients and store the mixture in the refrigerator or freezer. When you want a flax muffin, mix 1/4 cup of the mixture with 1 large egg and 1 tsp oil in a microwave-safe container and microwave for 1 to 1 1/2 minutes.

2.5 lbs chapter,  peeled,  cored,  and sliced

Salt and pepper

Pickled jalapenos to taste,  I used about 1/3 cup

3 cups cooked chicken,  diced

1 cup sour cream

1 bunch green onions, sliced

Grated cheddar

Simmer the chapter in salted water until tender,  about 10 minutes.  Drain.

Combine all of the ingredients except the cheese in a 9×13 pan. Top with the cheese.  Bake in a 400 degree oven until bubbly,  about 20 minutes.

This week, I’ve eaten this on burgers and on green beans. I picked up another pound of mushrooms to make more. This would be even better with a minced shallot or a small onion cooked before adding the mushrooms.

Saute a pound of sliced mushrooms in butter until browned and soft. Add one third cup white wine and simmer until the wine evaporates. Add maybe three-quarters of a cup of heavy cream and continue simmering until thick. Taste, and add a few drops of red wine vinegar if you think it needs it. Season to taste with salt and pepper.

This was pretty good.

Diced daikon,  simmered in salted water until tender and drained

Mayonnaise (I used homemade mayo that was about 2 weeks old so I was worried about eating it raw)

Grated cheese (I thought I was adding Parmesan but it was actually smoked cheddar.  Hard to tell with frozen cheese since I don’t label it)

4 cloves garlic,  pressed

Combine the ingredients then top with extra cheese.  Bake at 350 for 30 minutes or until bubbly and a bit browned.