So close! I kept reaching for the butter and reminding myself I needed to use coconut oil. But I forgot that my protein powder is dairy-based. D’oh! (I’m taking this to a house where one of the daughters doesn’t eat dairy.)

I followed this recipe, with these changes:

  • peeled, diced fresh peach instead of pineapple
  • coconut oil instead of butter
  • maple syrup instead of molasses (because that’s what I had)
  • Aroy-D coconut milk instead of heavy cream
  • vanilla extract instead of pineapple extract
  • skipped the extra stevia – the batter tasted sweet enough to me

I cooked a tuna steak the way I always do (salt, pepper, cook in hot coconut oil until rare) but instead of putting citrus juice on it I topped it with a bunch of pre-made guacamole. (From Costco – the ingredients are all what I’d use at home.) Yum! So good.

I had maybe a couple dozen jalapenos still in the freezer from last summer and of course I wanted to use them up before buying more. They don’t work well for stuffed jalapenos because after freezing they seem to lose their cup shape. But this worked nicely

about 24 frozen jalapenos, stems removed, peeled, and cut in half lengthwise

8 oz cream cheese

2 eggs

grated cheddar

Arrange the jalapenos on a baking sheet and bake at 350 for about 10 minutes. Remove.

Meanwhile, beat the cream cheese with the eggs.

Grease a 9×9 pan and arrange half the jalapenos on the bottom. Top with the cream cheese mixture. Arrange the remaining jalapenos on top. Top with the grated cheddar.

Bake at 350 for 20 minutes or until lightly browned and set.

I’m still struggling, but last night’s dinner was pretty great.

frozen tuna steak, thawed

coconut oil

olive oil

lime juice

salt and pepper

prewashed baby arugula

Season the tuna with salt and pepper.

Heat the coconut oil in a stainless steel pan with a lid. When it’s very hot, add the tuna steak. Cover and cook for 3 minutes. Flip, cover, and cook for 3 more minutes. This will leave the steak relatively rare but make sure that the sides are cooked. Remove to a plate.

Meanwhile, toss the baby arugula with a bunch of olive oil, a squeeze of lime juice, salt and pepper.

Put it the salad a plate. Slice the tuna and put it on top (hot or cold, as you prefer). Squeeze more lime juice on top of the tuna. If there’s any coconut oil left in the pan, pour it on top of the tuna. Eat.

I’ve made some Jello no-sugar added pudding with 1/2 cup whipping cream and 1 1/2 cups water recently. It turns out well, but at 6 g carbohydrate per half cup it’s still pretty carb-y. So I thought I’d make some of my own.

1 1/2 cups unsweetened vanilla almond milk

1/2 cup whipping cream

2 eggs

2 tsp vanilla extract

1/4 cup erythritol-monk fruit blend

pinch salt

1 tsp lime juice (I tasted it and thought some acidity would improve it)

Blend all of the ingredients in a microwave-safe container with at least twice the volume of the mixture. (I used a 4 cup pyrex measuring cup.) Microwave a minute at a time, blending in between, until the mixture thickens. This took about 7 minutes in my microwave. Taste and add more sweetener, vanilla, or lime juice if you think it needs it.

I followed this recipe, except I used 3/8 tsp stevia and 1/2 cup erythritol-monkfruit blend instead of the recommended sweetener.

4 cups homemade chicken broth

rendered chicken fat or other fat

2 onions, diced

3-4 cloves garlic, sliced

salt and pepper

1 cup pureed tomato, or to taste

red wine vinegar

Melt the fat (I scraped the fat off the chicken broth) and add the onions. Fry the onions and garlic until tender. Add the tomato and cook for a couple minutes. Add the chicken broth, bring to a simmer, and simmer for 10 minutes. Puree with a stick blender. Season to taste with salt, pepper, and red wine vinegar. Eat.

This was really simple and really good. I had leftovers for breakfast this morning.

1/2 head Napa cabbage (I had used the leafy tips of the leaves for coleslaw, so I used mostly stems), thinly sliced

2 onions, thinly sliced

3 Tbsp. butter, or more to taste

meat from 1/2 rotisserie chicken, torn into bite-sized pieces

salt and pepper

sour cream

Melt the butter in a large pan or wok. Add the onions and cook until they begin to soften. Add the cabbage and stir-fry for a couple minutes. Add the chicken and continue cooking until the cabbage is as cooked as you’d like. Season with salt and pepper. Top each serving with sour cream and eat.

I underestimated the hotness of my jalapenos and ended up with tingly lips when I touched them after washing my hands multiple times.

6 boneless skinless chicken thighs

granulated garlic

salt and pepper

1 large onion, diced

2 Tbsp. butter

10 jalapenos, halved lengthwise and seeded

8 oz cream cheese

4 oz grated cheddar

1-2 cups salsa

Preheat the broiler with a large cast iron pan in the oven. Season the chicken with the garlic, salt and pepper. Arrange on the cast iron pan and broil for about 6 minutes per side or until cooked through. Slice the chicken thighs.

Broil the jalapenos until they’re a bit browned and bubbling.

Meanwhile, fry the onion in the butter until soft. Stir in the cream cheese.

Arrange half the jalapenos in a single layer on a 9×9 pan. Spread half the cream cheese mixture on top. Spread half the salsa on top. Repeat the layers. Sprinkle the cheddar on top.

Bake at 350 for 15-20 minutes or until hot and bubbling.

On the up side, I’ve had some good salads the past few days. Thinly sliced steak with frisee, tomatoes, balsamic vinegar and olive oil. Montreal steak spiced capicollo with tomatoes, romaine, balsamic vinegar and olive oil. And I picked up more of the capicollo (0 g carb per serving) and some ham (1 g carb per 70 g) today in preparation for salads during the week.

My trip to Costco was also good on the low carb front – olive oil packed tuna, sliced almonds, olive oil, tomatoes, eggs, avocado oil mayo (Chosen Foods still isn’t my favourite but I don’t want the canola and soy oil and I haven’t gotten to Whole Foods to try the other commercial brand), salsa (I’ve been craving it on my eggs) and tea bags.

I had some avocados get overripe, but I’m eating the parts that are still good, which usually amounts to half the avocado.

On the downside, my weight is really high – over 222 the last time I looked.

It’s crazy how many carbs a lot of prepared meats have – I rejected smoked sausage, cheddar smoked sausage, bologna, kielbasa, and pepperettes today because they had too many carbs.

Of course, it’s a bit on the absurd side to be so picky about a few carbs in meat when I had several servings of bread this weekend. But I’m trying to do better.