I finally finished my last giant tub of Hellman’s mayo and tried Chosen Foods avocado mayo. It is way oversweetened – it tastes like Miracle Whip to me. (It said on the label that it was sweetened with honey but I was hoping that it was more like Hellman’s, which contains a miniscule amount of sugar.) I used to like Miracle Whip in egg salad, so I’ll use it up by making egg salad. But it’s not useful for most things that I use mayonnaise for. So I made some proper mayo last night as well. (With Chosen Foods avocado oil since that’s what they sell at Costco.)
It turns out that the Mississauga Whole Foods carries Primal Foods avocado oil mayo, which isn’t sweetened, so I’ll try that next.
I followed this recipe, only I added 1/2 tsp salt, used 1 cup of erythritol-monk fruit blend as the sweetener and I stirred in the peanut butter rather than swirling it. It also took more like 40 minutes to bake than 20.
I’ve only tasted them warm so far, but they’re pretty amazing that way.
I’ve had some chili in the freezer for a while but for some reason haven’t felt like eating it. I thawed it on the weekend and finally got around to eating some yesterday. So good! It was about 3 portions and I ate it all in a day.
I decided to make more chili today. The chili I have simmering on the stove is simple – 2 onions, 3 red bell peppers, a pound of mushrooms, probably 1 1/2 lbs of diced blade roast, 4 plum tomatoes, chipotle powder, chili powder, granulated garlic, salt, and pepper.
I hadn’t bought oyster sauce in a couple years since it’s high-carb, but bok choy hasn’t tasted as good without it so I picked some up last week. It doesn’t take a lot to perk up the flavour of a lot of bok choy, so the 5 g carbs per Tbsp are worth it to me. (I washed and quartered a bunch of baby bok choy and minced about 5 cloves of garlic. Then I melted coconut oil in a wok and added the garlic, stirred a couple times, then added the bok choy. I added the oyster sauce and stir-fried just until the bok choy was heated through. Last night, my friend and I ate it with steak and fried mushrooms. Today, I just nuked it and ate it as a snack.)
750 mL Aroy-D coconut milk
1/4 tsp stevia
1/2 nutmeg, grated
Stick blend all of the ingredients. Microwave the mixture for about 5 minute, stick blending again after 2 minutes, 3 1/2 minutes, and again at the end. The mixture should be very hot.
Refrigerate and drink in small portions like you would rich eggnog.
I was out of lunches and had a red bell pepper that was starting to get limp, so I mixed this up. It turned out well. (Today’s lunch was a bunch of sauteed zucchini with ham.)
1 large boneless skinless chicken breast
1 daikon, peeled and diced
1 red bell pepper, diced
1 onion, sliced
salt and pepper
sliced brie (I used 1/2 a big wheel)
Simmer the chicken breast in salted water until it’s cooked through. Remove it from the pot but don’t discard the water. Dice the breast.
In the same water, simmer the daikon until it’s tender. Drain it and mash it.
Meanwhile, saute the pepper and onion in oil until tender.
Combine the mashed daikon, pepper mixture, and chicken breast. Season well with salt and pepper. Pour the mixture into a 9×9 pan and arrange the brie on top.
Bake in a 350 degree oven for 15 minutes or until hot and bubbly.
I was unusually hungry today and didn’t bring enough food to work today. I made some bad choices – a nut and dried fruit bar, a packet of sweetened peanut butter, a mini dark chocolate bar, chips, cheetos, sangria (sweet wine, ginger ale, and fruit), and barbecue potato chips. Yikes.
I had a headache, which contributed to my lapse in willpower.
Anyway, I’m going to take some extra food to work to keep in the freezer for days like today. And take a painkiller as soon as I notice I have a headache next time.
I went out to supper with a friend. I had pork chops (skipped the sweetened applesauce and had mushroom white wine sauce that, oddly, turned out to be sweet), skipped the bread and potatoes, had extra veg that turned out to be relatively high carb (carrots and lima beans), and had a glass of red wine that turned out to be slightly sweeter than I’d prefer.
I planned on getting a salad, but the soup was German bacon and lentil so I chose that knowing the carbs were high. (It had some bits of potato in it, too.) I used to eat a lot of lentils but they were a bit of a shock to my system after not eating them in a while.
My weight on the scale this morning was 216. *sigh*
I donated blood this afternoon. (I hadn’t donated since November 1 since they’ve changed the deferral period for women to 12 weeks and my hemoglobin was 137 with no iron pills. Nice!)
I had some tasty low carb jerky and a thermos of chai ready – then forgot them at work. I had a little bag of gingersnaps and a coffee with cream after donating – not ideal but not awful.
On my way home from work, I was hungry and thought about getting a Vietnamese sub since today already wasn’t keto. Then I decided to buy roast pork from the Chinese market instead. I did eat it with the hoisin sauce they sell it with but it was still a keto win as far as I’m concerned.
I did some goal setting last night with a friend who wants to try keto. My goal for the week is to avoid the fruit and sweets and work. I found it helpful – today, when I went to get tea at work, I looked at the chocolate and then remembered that I’d committed to keto. (It broke my habit of saying I’d start tomorrow.)
I finished the last of my yogurt yesterday so I’m getting closer to going off dairy. The only dairy I’ve had so far today was table cream with my tea.
After I’m comfortable with this change, some goals I’m considering for future weeks: not drinking wine. (I’ve been having a glass of red wine a few days a week.) Cutting back on nuts – I probably have 3-4 oz (combined) of walnuts, almonds, and pistachios per day.
My friend followed Atkins years ago but otherwise hasn’t tried LCHF/keto. He doesn’t eat much bread but has a crazy sweet tooth. He won’t eat things made with sweeteners, so he’s going to try to give up sweets altogether.