I went out for a sandwich at lunch and one of the options was a raw wrap. I figured it wasn’t low carb but it was worth trying anyway, then was pleasantly surprised to find out that there are only 3 net carbs per wrap! Nice! I had prosciutto, provolone, artichoke caponata, oil and vinegar, avocado mayo, spinach, and cukes in it. I also had a small mandarin orange, so my meal wasn’t super low carb, but it was pretty good for a place where I’d normally eat very badly.

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Based on a recipe from Low Carb Yum.

8 ounces Western cream cheese (my favourite cream cheese – I bought it at 50% off because it was nearing the expiry date and it has 2 carbs per 100 g instead of 7 like Philadelphia)
1 cup unsalted butter
1 cup salted, unsweetened peanut butter
1 cup erythritol – the cooling sensation was noticeable – next time, I’ll reduce this and add extra sucralose to compensate
32 drops sucralose (vanilla or toffee stevia drops would also have been good)
1/2 cup vanilla whey protein (mine was stevia-sweetened)

Grease a 9×9 square pan.

In a microwave-safe bowl, melt the cream cheese and butter together.

Add the peanut butter and stir until smooth.

Remove from heat and add remaining ingredients. Blend with a stick blender until well combined.

Pour the fudge into the prepared pan and spread out evenly.

Chill in the refrigerator until set.

Having deviled eggs (with Instant Pot hard boiled eggs and homemade mayo) in the fridge is helping me stay on plan. I have a new foster dog, which makes mornings more chaotic, but I could still easily put 6 deviled egg halves on a plate and eat them.

Lunch today was also delightfully fatty – leftover burger patty, bacon, cheese, and mayo with a small portion of cabbage salad.

I have been eating a fair bit of 90% cacao chocolate and drinking homemade sugar-free hot cocoa, so I’m nowhere near the 20 total carbs per day that the Facebook group I’m following recommends, but I still feel good about how I’m eating.

2 lbs ground pork

salt

pepper

sage

mushroom seasoning (I bought this from an Asian market years ago, it’s a natural source of MSG so it intensifies flavour)

garlic powder

Fry the pork, seasoning it well with salt, pepper, sage, mushroom seasoning and garlic powder. Lift the cooked pork out of the fat and store it for whatever use you like. I ate some plain and ate some with deviled eggs, and both ways were really good.

Based on this recipe. I’ve never used this much salt in mayo, but I actually really like it. I did find a bit of unblended mustard at the bottom of the blender, so I might stir together the mustard, salt, and erythritol to avoid that in future. It’s supposed to be a Hellman’s copycat but I think it’s tangier than Hellmans. In any case, I really like it.

1 egg
1 teaspoon dry mustard
1 teaspoon erythritol
1 teaspoon salt
1 1⁄4 cups avocado oil
3 tablespoons fresh lime juice
DIRECTIONS
Place egg, mustard, salt, erythritol and 1/4 cup oil in blender and blend on low.
While the machine is blending, SLOWLY pour in another 1/2 cup oil.
You may have to stop and scrape down the mayo.
Add the lime juice and the remaining 1/2 cup oil.
Blend until well combined.

I hard-boiled eggs in my instant pot for the first time – I put 1 cup of water in the bottom of the pot, put the trivet in, arranged the eggs on it, and ran the egg cycle. (5 minutes on high pressure.) Then I released the pressure, lifted out the trivet, and covered the eggs with cold water for a couple minutes. They were so easy to peel! The eggs were maybe 3-4 weeks old, which always helps, but I still think they were easier to peel than any eggs I’ve ever boiled. They all peeled quickly and perfectly.

I made deviled eggs with the cooked eggs. I’m out of avocado oil mayonnaise now and I’m planning to start making it. I bought some ‘light tasting’ olive oil (that so far I’ve just been using in baths). I’m going to try this recipe, only using sweetener and the olive oil. Last time I got cocky with just tossing things together and ended up wasting multiple eggs and some liquid coconut oil, so I’ll be more careful next time.

New Year’s Eve reinforced the fact that I need to avoid spending time with people I don’t like because it reduces my resolve to eat well. I thought not drinking alcohol at New Year’s would be enough to keep me eating well, but no such luck. (I had some terrible trifle, some not-very-good blueberry pie, a glass of nonalcoholic cider with blackcurrant syrup, a couple slices of not-very-good potatoes, a bunch of ham with a sweet glaze, and a Triscuit cracker.)

This morning, I woke up with a headache – I wonder if it was the sugar.

Anyway, it’s a new day and a new year and I’ve been eating well today.

This isn’t great, but it’s kind of nice having something saucy.

butter or other fat

1/2 red onion, sliced

3-4 cups sliced savoy cabbage (this was maybe 1/8 of a giant head)

2 cups beef broth (mine was the defatted liquid from cooking the ground beef in my instant pot)

about 12 slices cooked bacon, chopped

1 lb cooked ground beef (I’d cooked it and frozen it)

1/2 cup pickled jalapenos, chopped

salt and pepper

1/2 tsp guar gum

Fry the onion in the butter. Add the cabbage and continue frying for a few minutes. Add the broth, ground beef, and jalapenos. Bring to a simmer and cook until the cabbage is tender. Slowly sprinkle in the guar gum, stirring constantly. Season to taste with salt and pepper. Eat.

I went to a local butcher and health food store to pick up some no-sugar-added sausage and see if they carried glucomannan. They were out of glucomannan, but I picked up some simple sausage (pork and salt), some blue cheese and pear sausage, and some mineiro brazilian sausage. I didn’t buy any this time, but they carried konjac rice, which I’d never seen locally. And a rather amazing assortment of keto flours and sweeteners.

As Amazon starts to carry more food items, I’m struggling a bit with when to support local vendors (including ones like this that I perceive as being a bit overpriced) and when to buy from Amazon. Minimum wage goes up in Ontario tomorrow so at least regardless of where I’m buying from the people at the cash or packing it for shipping will make at least $14 per hour.

Tonight, I tried cooking frozen ground beef in my instant pot. It worked as described and it does seem like a good technique to know about. I have mixed feelings about the taste and texture of beef cooked this way – the beef definitely comes out very beef-y, but I don’t see a way to season it in the process so I’ll only be able to use it in some applications. I ended up freezing the cooked beef and I’ll probably make chili out of it. I put the liquid in the fridge – I’ll use the beef fat to fry the vegetables and the liquid to hydrate the chiles to maximise the beef flavour.