High Fat Idea

[giJ]

I lose better when I eat high fat, but I struggle, because I don't really like fat bombs, or cream cheese, and there's only so much HWC I can stand.

And I really really love my protein. Particularly a good steak.

Today, I had a (for me) Eureka! kind of moment.

While a pat (or two ) of butter is good, you know what would be better? Bearnaise. And very high fat! Maybe not as good as some of the other fat stuff, but a definite step in the right direction (for me, anyway).

I'm hoping there is a good jarred sauce at the store tomorrow. Otherwise, I might have to learn to make it, and that seems like something that has no chance of going well. LOL

So, for anyone else in the same predicament, maybe some bearnaise or hollandaise sauce to up your fat?

[susume]

I`ll have to look those up as I don`t know what they are, how they are made.

[Tofulover]

I'm hoping there is a good jarred sauce at the store tomorrow. Otherwise, I might have to learn to make it, and that seems like something that has no chance of going well. LOL

So, for anyone else in the same predicament, maybe some bearnaise or hollandaise sauce to up your fat?

I love the idea of having my eggs with hollandaise (which is pretty much butter, egg yolks and a touch of lemon) or bearnaise (similar, but with tarragon and mustard). I had pretty much forgotten about these delights during my pre-LC 8-year stint of low fat suffering... Thanks for reminding me!

I checked the stores and have yet to find one without added sugar. I'll give my old recipe a try and share it if it's any good.

Is it just me, or do you guys also get mad when you want to buy something potentially LC like a creamy sauce and every single one is full of sugar and starches? Eating low carb has definitely increased the time I spend cooking. The better taste and the knowledge that my food is good for me easily makes up for the "lost" time, though.

[August Moon]

Ahhhh....Eggs Benedict with hollandaise (and something else for the 'muffin'). Mmm.

[Gabby1]

Originally Posted by August Moon

Ahhhh....Eggs Benedict with hollandaise (and something else for the 'muffin'). Mmm.

Why, a one minute muffin made in a round container- would be perfect!

[clackley]

Originally Posted by August Moon

Ahhhh....Eggs Benedict with hollandaise (and something else for the 'muffin'). Mmm.

This is our traditional Christmas morning breakfast and I use an oopsie for the muffin part.

[giJ]

The one time I tried making oopsies, they came out very eggy tasting. On the other hand, with a poached egg and canadian bacon (ooh... or maybe some pork belly) on top, with a whole mess of hollandaise? YUM!

[perfect65kg]

Hi, can someone please tell me what fat bombs are? I have searched the website but found no recipes ...you can tell am new here.

[susume]

Originally Posted by perfect65kg

Hi, can someone plase tell me what fat bombs are? I have searched the website but found no recipes ...you can tell am new here.

Thank`s for asking. I too have wondered.

[buttoni]

Spread cream cheese on MIM's; ice your cookies, cakes and bars with cream cheese frosting; make salad dressings that are homemade mayo based and put more or it on your salads. Add cream cheese and butter with abandon to all your creamy sauces; eat more cheesecake; eat avodado daily. The cheesecake recipe I posted this week is LOADED with coconut oil. I'm sure I could think of lots more ways if you give me a few more minutes. LOL

I NEVER have trouble increasing fat.

[Vikings29]

Originally Posted by buttoni

Spread cream cheese on MIM's; ice your cookies, cakes and bars with cream cheese frosting; make salad dressings that are homemade mayo based and put more or it on your salads. Add cream cheese and butter with abandon to all your creamy sauces; eat more cheesecake; eat avodado daily. The cheesecake recipe I posted this week is LOADED with coconut oil. I'm sure I could think of lots more ways if you give me a few more minutes. LOL

I NEVER have trouble increasing fat.

Yummmmmmmmmmm

[reddarin]

Abi Fae's Fat Bombs

Recipe: Abi Fae's Fat Bombs
If you are eating a low carb diet, your primary source of calories should be from fat. That's is the low carb diet's "dirty little secret". You aren't eating a high protein diet. You are eating a HIGH FAT diet.

Some people need more fat than others. If your body easily converts protein to glucose, you need more fat. Prone to seizures or other brain disorders? More fat. My "bestie" Abi Fae falls in to the seizure-prone category and has devised a very quick, tasty way to get plenty of healthy fats in to her daily eating plan. I present... the FAT BOMB! If you are looking to up the level of healthy fats in your diet, this is a great thing to try.


Shown: Fat bombs with high cocoa chocolate chips.


Abi Fae's Fat Bombs
• 8 oz unsweetened almond butter (or natural sugar-free peanut butter or other nut butter)

• 8 oz raw coconut butter (Artisana brand is excellent) OR virgin coconut oil
• 1 stick butter
• 2 Tbsp butter
• 1 bar of 85% cocoa chocolate (Black and Greens, Dagoba, Lindt, etc...) or high cocoa chocolate chips
• Sweetener of choice to taste (I use a small amount of eryritol, but you can also use Splenda or raw, local honey if you are not super carb sensitive. Abi does not use any sweetener in hers.)

Optional add-ins
Roasted nuts
Dried unsweetened fruit like cherries or cranberries
Cocoa nibs
Unsweetened coconut flakes

In a microwave-safe bowl, soften the stick of butter, the coconut butter and the almond butter for 1-3 minutes until the are easy to stir together. Once the butters are blended, add in any extras making sure there is still enough butter blend to coat all the goodies. Taste and add sweetener if desired make sure to stir well.

The butter mix then needs to be put in some kind of form to cool. Silicone muffin cups, baking pan, chocolate molds, etc... just make sure it is flexible so you can get the fat bombs OUT of the molds. Melt the chocolate bar in the microwave in a glass dish and add the 2 tablespoons of butter to make it smooth and creamy. Dip your chilled fat bombs in to the chocolate and allow to cool on a piece of wax paper or a silicone sheet. You can also drizzle the melted chocolate over each fat bomb. Store in the refrigerator.

Because of the low melt point of the butter and coconut butter, these need to be kept cold once finished. If you plan on sticking these in a lunch box to eat later, simply put your fat bombs in small jelly canning jars and add a few low-sugar, high-cocoa chocolate chips instead of using chocolate molds and coating with melted chocolate. The thing I like about using the chocolate chips is the label shows how many carbs per chip so you can easily decide how carby or carb-free you want to make each jar full.

[Hagrid's Dad]

It takes some practice to get right, but bearnaise and hollandaise are really fairly simple once you get the hang of it. Add a tiny bit of water to the egg yolks to make them easier to beat together. Add the butter really slowly, at first. Once the yolks have taken up a bit of butter, you can add it more and more quickly. When everything's mixed, continue to heat the sauce over a very low heat until it thickens up properly.

Learning to make these sauces was one of the best parts of the low carb diet for me. I absolutely adore bearnaise sauce with beef, and hollandaise with fish or eggs.

[giJ]

Originally Posted by buttoni

Spread cream cheese on MIM's; ice your cookies, cakes and bars with cream cheese frosting; make salad dressings that are homemade mayo based and put more or it on your salads. Add cream cheese and butter with abandon to all your creamy sauces; eat more cheesecake; eat avodado daily. The cheesecake recipe I posted this week is LOADED with coconut oil. I'm sure I could think of lots more ways if you give me a few more minutes. LOL

I NEVER have trouble increasing fat.

Unfortunately, I don't like cream cheese. And rarely make cookies/cakes/bars (portion control problems). So I was looking for good sauces.

Trader Joe's has a Hollandaise in the refrigerator section that I picked up today, and may doctor up.

Thanks for the advice, Hagrid's Dad. I may get brave and try it soon.

[reddarin]

Originally Posted by giJ

Unfortunately, I don't like cream cheese.

What!?!

Alright. I'll get the tar and feathers, you guys get the rail.

[Buffy45]

Originally Posted by reddarin

What!?!

Alright. I'll get the tar and feathers, you guys get the rail.

Haha, this coming for a guy who hates mayo!!!

[reddarin]

Hmmm. That is true. giJ what is your email address? I'll send you some tips on tar and feather removal and uses for donated rails.

[giJ]

LOL!

I know. I'm a bad low carber. I also HATE eggs.

[Buffy45]

Originally Posted by giJ

LOL!

I know. I'm a bad low carber. I also HATE eggs.

Well, you seem to be doing extremely well without CC or eggs, march on!!!

[limetwist]

I've never made Béarnaise or Hollondaise sauce before, though they've always looked tasty enough. *strokes chin* I would be doing myself a disservice as a heavy fat-eater by not making them. Hello, new recipe challenge! Good luck on your own fat-o-vorous endeavors!

[Hagrid's Dad]

If you have Amazon Prime (the pay-once-a-year to get free 2nd-day shipping on all your orders thing) you can watch all of Julia Child's The French Chef for free on your computer -- season 9, episode 13 is all about the egg yolk and butter sauces.

Not sure if that helps, but she always seems to inspire me to actually try new things in the kitchen.

[reddarin]

Originally Posted by Hagrid's Dad

If you have Amazon Prime (the pay-once-a-year to get free 2nd-day shipping on all your orders thing) you can watch all of Julia Child's The French Chef for free on your computer -- season 9, episode 13 is all about the egg yolk and butter sauces.

Not sure if that helps, but she always seems to inspire me to actually try new things in the kitchen.

Heck yeah! Thanks Clint

[vilanteira]

Originally Posted by giJ

I lose better when I eat high fat, but I struggle, because I don't really like fat bombs, or cream cheese, and there's only so much HWC I can stand.

And I really really love my protein. Particularly a good steak.

Today, I had a (for me) Eureka! kind of moment.

While a pat (or two ) of butter is good, you know what would be better? Bearnaise. And very high fat! Maybe not as good as some of the other fat stuff, but a definite step in the right direction (for me, anyway).

I'm hoping there is a good jarred sauce at the store tomorrow. Otherwise, I might have to learn to make it, and that seems like something that has no chance of going well. LOL

So, for anyone else in the same predicament, maybe some bearnaise or hollandaise sauce to up your fat?

You could also eat meat that has really high fat to protein ratio, like pork belly, etc. I get sick of butter or dairy fat or coconut oil from time to time if I use them a lot, but I never seem to get sick of animal fat.

[reddarin]

Yeah, I try to eat a lot of fatty protein. It is really the secret to getting to the right ratios.

[janetsbreeze]

There is a SUPER easy hollandaise recipe that you make in your blender. It's the only way I make it, extremely easy and tastes amazing.
Just google blender hollandaise and it will pop up!

[Rosebud]

When I cook my steaks in butter, I de-glaze the pan with HWC (no water)and minced garlic and it makes the best steak sauce ever!!

You figure the pan already have the drippings from the steak and butter along with the seasonings, garlic, and onions and once the HWC is added, the gates of heaven open up. LOL

[Rosebud]

Also, try using duck fat. Everything taste good with duck fat. Yummo!

[perfect65kg]

Thank you so much I think I shall make these, I love coconut, peanut butter, chocolate..Ithink I will like this. Would you eat a fat bomb on induction...I suppose it just depends on the carbs.

[reddarin]

Originally Posted by perfect65kg

Thank you so much I think I shall make these, I love coconut, peanut butter, chocolate..Ithink I will like this. Would you eat a fat bomb on induction...I suppose it just depends on the carbs.

I haven't read any of the Atkins books since the NDR in the 90's so I don't know for sure about the restrictions on induction but I think all the ingredients are induction allowable. Or rather, I'd let that be my guideline for induction.

[gotsomeold]

Originally Posted by Hagrid's Dad

If you have Amazon Prime (the pay-once-a-year to get free 2nd-day shipping on all your orders thing) you can watch all of Julia Child's The French Chef for free on your computer -- season 9, episode 13 is all about the egg yolk and butter sauces.

Not sure if that helps, but she always seems to inspire me to actually try new things in the kitchen.

Haunt antique and thrift stores and online sellers - cook books from the 50's, 60's and 70's are so LC and the results are oh-so tasty!