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.

When I donated blood this week, my blood pressure was 97/63, the lowest I’ve ever seen it. It’s interesting because I haven’t been that compliant back on keto, so I wouldn’t expect it to have changed that much yet. I mostly feel fine, other than occasional dizziness when I get up.

My hemoglobin was 131 even though it had been 5 months since I last donated, so I will be taking some iron pills to make sure it gets back up to the level I need to donate again in 3 months.

I followed this recipe but omitted the blueberry extract (because I didn’t have any), the vanilla (because my kitchen is cluttered and I couldn’t find it), and blueberries (again, I didn’t have any). I used yogurt (Astro Balkan) instead of sour cream, 3/4 cup erythritol + 1/8 tsp stevia as the granulated sweetener, and I made it in a pie pan instead of muffin tins. Really, I don’t know why I used this recipe since I apparently didn’t feel like following it 🙂

It’s a bit bland – I bet it would be great with lemon extract and poppyseeds. I ended up warming a piece with a bit of Lindt 99% chocolate on it – very yummy.

Based on this recipe. This was amazing – my non-keto family spread it on crackers, and I ate slices with the almond crust standing in for the crackers. Yesterday, I ate it lukewarm and I just had a slice cold – both were excellent. I meant to cook it in my InstaPot, but I didn’t have a baking dish that would fit in it so I baked it.

1 1/2 cup almond flour

4 Tbsp. salted butter, melted

pinch salt

3/4 of a Costco cambozola wheel, rind removed (I don’t recall the size)

500 g cream cheese
1/4 cup heavy cream
1/4 teaspoon ground pepper
3 eggs room temperature


Butter a 6-or 7-inch springform pan. Cut a piece of parchment paper to fit the bottom of the pan. Place in the pan and butter again; set aside.
Combine almond flour, pinch salt, and butter; mix well. Press into bottom and about 1 1/2 inches up the sides of the springform pan.
Beat cream cheese, blue cheese, and cream in a large bowl until smooth and creamy. Beat in salt and pepper.
Add eggs, one at a time, beating just until egg is combined.
Pour into prepared crust. (Pan will be full.)

To bake in oven: Bake at 300 for 1 hour or until set.

To cook in instant pot: Tent with foil. Place trivet in the bottom of the pot. Pour 2 cups water into the Instant Pot.
Cut a piece of foil the same size as a paper towel. Place the foil under the paper towel and place the pan on top of the paper towel. Wrap the bottom of the pan in the foil with the paper towel as a barrier.Fold an 18-inch-long piece of foil into thirds lengthwise. Place under the pan and use the two sides as a sling to place cheesecake on the trivet in the pot.
Secure the lid on the pot. Close the pressure-release valve.
Select Manual and cook at high pressure for 40 minutes. When cooking is complete, use a natural release to depressurize.
Remove the cheesecake from the pot using the sling. Cool on the rack for 1 hour and refrigerate for at least 4 hours.

I didn’t stay low carb today, but I also didn’t go totally crazy. Breakfast was eggs, low-carb sausage, coffee with cream, and green tea. I ate it very late, so I didn’t have lunch. On my way to my parents house, I had water and a bit of green tea. Oh, and about 40 G of 90% cocoa chocolate. When I got there, I had some blue cheese cheesecake that I made. It was quite low carb, and I didn’t have any crackers with it. I wasn’t drinking because I was driving, so I stuck to diet root beer and chai with saccharine and half & half. I also had a few very Bland shrimp with also Bland seafood sauce. I felt silly for wasting carbs on that. At dinner, I had a small portion of mashed potatoes, corn, and peas. It was probably a couple tablespoons of each. I don’t normally eat stuffing, and I probably should have stuck with that cuz my stomach’s upset, but as she often does, my step-mom didn’t save enough skin so I took the skin That had some stuffing stuck to it. I ate a fair bit of flour thickened gravy. After the meal, I had a small shortbread cookie and an apple square. It was interesting – no one would have cared if I haven’t had dessert, but it was as though I felt like I deserved a reward for dealing with family stuff. my uncle’s getting more racist in his old age. so those are some emotions to deal with to make sure that I can stick to my plans at family meals. I’m off to bed, and tomorrow is another day.

Friday was a crazy day at work – as expected, crazy amounts of food around and some people started drinking as early 9:30 a.m. I didn’t bring a lunch and I was working on something intensely so I didn’t get out to buy lunch until an hour late. In other words, a perfect storm for going off-plan.

I did so-so – I went to a restaurant with excellent sandwiches and got a turkey dinner with no mashed potatoes. I ate the wonderful roast carrots, cranberry sauce, stuffing, and flour-thickened gravy – definitely a fair number of carbs. At happy hour, I had a couple diet cokes, maybe 1/3 oz of caramel liqueur (I was picking up a rental car which helped keep me away from the booze), and 1/4 cup or less of caramel corn. I love caramel corn, so I was pretty happy with my restraint.

Anyway, Friday evening and Saturday I ate pretty normally – I did have a glass of relatively sweet wine each day, but other than that I stayed on-plan. So I’m still set up to make good choices at my festive meals today, tomorrow, and Sunday. (Today: I’m bringing lamb chops and my friends are providing the rest of the meal. Tomorrow and Tuesday are turkey dinners. Monday I’m bringing a keto blue cheese cheesecake. Tuesday’s turkey dinner will have keto stuffing – I made Kristie’s Soul Bread for my friend to prepare it with. And I’m driving from all 3 meals, which will keep my alcohol consumption very low, which is good not just for the carbs in booze but for the disinhibition.)

My weight is still hovering around 219-221.