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Old 07-08-2013, 09:15 AM   #91
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Made up some fresh high high fat yogurt yesterday!! YUMMM

Ingredients Calories Carbs Protein Fat Sodium Fiber
Milk - Whole, 3.25% milkfat, 2.5 cup 366 28 20 20 244 0
Daily Chef - Heavy Whipping Cream, 44 tbs 2,860 0 0 308 220 0
Add Ingredient
Total: 3,226 28 20 328 464 0

Per Servingcalories)461 (carb)4 (p)3 (f)47 (sod)66 (fiber)0

I made it previously I think with half and half and heavy cream but this time it was whole milk and heavy cream... 22 oz of HWC, and 20 oz of milk, and its 91.75% fat.... that was my breakfast today!! LOL
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Old 07-08-2013, 09:18 AM   #92
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Hi Eliza! Good to 'see' you and to hear that you have begun this woe. The one thing that I try to say to people is that although the ratios of the macro nutrients are important, the actual protein grams and carb grams are most important.

Your body needs a specific amount of protein in grams to fulfill the basic stuff and anything after that can become a nuisance. Carbs can be as low as you like but not exceed the amount that bumps you out of ketosis.

Fat is the fluctuating macro as once you have the other 2 in 'line' then it is the fat that gets tinkered with. In other words, if you have the first 2 established and you are still not losing weight, then the fat grams should be reduced. This is in an effort to get your now fat burning metabolism to burn stored body fat.
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Last edited by clackley; 07-08-2013 at 09:23 AM..
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Old 07-08-2013, 09:20 AM   #93
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Hi Eliza! Nice to meet you!

I need to find some more NK friendly recipes now that DH is on board. I have to cook for him (he doesn't boil water) and he brown bags lunch. It'll be a challenge to keep an adult male full with no starchy fillers.

Hey, question... How do you store your oopsies? I made a double batch. I like them a lot. I didn't have xantham gum or guar gum or anything. I just used the recipe from Low Carbing Among Friends. Anyways they came out nicely but I put them in a ziplock Baggie when cool and they got mushy. What's the best way to store them?
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Old 07-08-2013, 09:27 AM   #94
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Quote:
Originally Posted by amlyjo View Post
Hi Eliza! Nice to meet you!

I need to find some more NK friendly recipes now that DH is on board. I have to cook for him (he doesn't boil water) and he brown bags lunch. It'll be a challenge to keep an adult male full with no starchy fillers.

Hey, question... How do you store your oopsies? I made a double batch. I like them a lot. I didn't have xantham gum or guar gum or anything. I just used the recipe from Low Carbing Among Friends. Anyways they came out nicely but I put them in a ziplock Baggie when cool and they got mushy. What's the best way to store them?
I am the only one who eats oopsies in my house so they can be around a long time. I have found the best way to keep them is wrapped in parchment paper and in the fridge in the butter compartment on the door. Btw, I never use guar gum or xantham gum but have found that 1 tbsp of coconut flour really makes them nice.

For ideas on n.k. foods, this is a great thread.

High fat, low to moderate protein recipes?
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Old 07-08-2013, 09:34 AM   #95
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Originally Posted by clackley View Post
I am the only one who eats oopsies in my house so they can be around a long time. I have found the best way to keep them is wrapped in parchment paper and in the fridge in the butter compartment on the door. Btw, I never use guar gum or xantham gum but have found that 1 tbsp of coconut flour really makes them nice.

For ideas on n.k. foods, this is a great thread.

High fat, low to moderate protein recipes?
I use mayo in them as well, increasing the fat and lessening the dryness. I found I cannot leave them out on the counter either in a baggie, they go mildewy in no time! I use parchment too, and they dont hang around long when I make one batch, so they usually sit on the counter with the parchment ... but need to make a double batch today i think... coconut flour is a good idea. I do use xanthum, although they are usually fine without it too!
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Old 07-08-2013, 11:31 AM   #96
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Hi everyone, I've checked in a couple of times here, lurked and unlurked I'm a teacher so now that school and summer school is over, I'm seriously on the NK business. Summer is a good time for me to establish new habits and get myself going without work/commute/ obligations distractions.

I started 3 days ago with a written plan and have been keeping track of my food intake online on *********. Even though the goal is to eat 80/15/5, I've been managing in the 73/22/5 range at around 1800/2000 calories. Looking for new ways to correct the fat/protein ratio.

I'm also tracking calories because my goal is to stay below 2,000 which should be fine for someone weighing over 300 lbs I'm not into calorie restriction and cannot sustain it for long periods of time. However, keeping track of calories helps me be more realistic about normal portion sizes - both my DH and DS are over 6'4" (both slim) and I seem to forget that a 5'6" woman like me should not be consuming the same amounts of food as big, tall guys.

Looking forward to spending more time on this thread and keeping NK on the forefront of my mind. Does anyone have any interesting NK links that they would share, I'm very interested in the science behind it.
Trust me. If you stay away from carbs, your portion sizes will naturally decrease. You will start to get full much sooner.
Carolyn
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Old 07-08-2013, 12:56 PM   #97
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Quote:
Originally Posted by catjrow3 View Post
Made up some fresh high high fat yogurt yesterday!! YUMMM

Ingredients Calories Carbs Protein Fat Sodium Fiber
Milk - Whole, 3.25% milkfat, 2.5 cup 366 28 20 20 244 0
Daily Chef - Heavy Whipping Cream, 44 tbs 2,860 0 0 308 220 0
Add Ingredient
Total: 3,226 28 20 328 464 0

Per Servingcalories)461 (carb)4 (p)3 (f)47 (sod)66 (fiber)0

I made it previously I think with half and half and heavy cream but this time it was whole milk and heavy cream... 22 oz of HWC, and 20 oz of milk, and its 91.75% fat.... that was my breakfast today!! LOL
Cathy, why don't you eat like 4 meals of this one day! I bet THAT would get you in ketosis- keep the servings to equal around 1000-1100! Been thinking about you today and that is the only solution I can think of! Did you use a yogurt maker??? Kathy
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Old 07-08-2013, 12:57 PM   #98
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Couldn't you just cook the clams in butter and cream and add seasoning? You could add bacon also. Bacon is really not very high fat, so I wouldn't add too much. It really sounds like your recipe is very high fat. Maybe the clams are lowering the mix. You could add fewer clams or more butter.
Carolyn
FWI Carolyn- I did as you suggested and it turned out WONDERFUL! Kathy
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Old 07-08-2013, 12:58 PM   #99
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Originally Posted by catjrow3 View Post
I use mayo in them as well, increasing the fat and lessening the dryness. I found I cannot leave them out on the counter either in a baggie, they go mildewy in no time! I use parchment too, and they dont hang around long when I make one batch, so they usually sit on the counter with the parchment ... but need to make a double batch today i think... coconut flour is a good idea. I do use xanthum, although they are usually fine without it too!
I have had success freezing them too! Kathy
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Old 07-08-2013, 01:06 PM   #100
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Cathy, why don't you eat like 4 meals of this one day! I bet THAT would get you in ketosis- keep the servings to equal around 1000-1100! Been thinking about you today and that is the only solution I can think of! Did you use a yogurt maker??? Kathy
I did use a yogurt maker. I love it !! Its not too much food though, the little jar! LOL I had one for breakfast today and then I had PB fluff just now for lunch... 766 calories (ish) and like 90% still... I will see how the rest of the day pans out!!
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Old 07-08-2013, 01:39 PM   #101
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Originally Posted by catjrow3 View Post
I did use a yogurt maker. I love it !! Its not too much food though, the little jar! LOL I had one for breakfast today and then I had PB fluff just now for lunch... 766 calories (ish) and like 90% still... I will see how the rest of the day pans out!!
Good job! Keep up the high fat! Kathy
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Old 07-08-2013, 04:26 PM   #102
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I've always enjoyed making yogurt but I've never made an extra fatty one. Something I will have to try.
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Old 07-08-2013, 04:29 PM   #103
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I've always enjoyed making yogurt but I've never made an extra fatty one. Something I will have to try.
Me too Annette! If we talk nice to Cathy she might tell us how she made hers!
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Old 07-08-2013, 04:34 PM   #104
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Me too Annette! If we talk nice to Cathy she might tell us how she made hers!
Kathy
I just used 22 oz of heavy cream 20 oz of whole milk, put it on the stove until boiling (stirring so does not burn) and then boil for 1 or 2 minutes... rolling up the side boiling, then put it in the sink with cold/ice water (the pan in the water) until it cools to 111-113 degrees F, then put in a yogurt starter (euro cuisine I think) and whisk in... then pour into the jars for my yogurt maker, put it on 7 hours and then set in the fridge for 5 or 6 hours, then I put them on their sides, with lids slightly open and drain the liquid (for a greek type)... thats it! LOL
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Old 07-08-2013, 05:19 PM   #105
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I just used 22 oz of heavy cream 20 oz of whole milk, put it on the stove until boiling (stirring so does not burn) and then boil for 1 or 2 minutes... rolling up the side boiling, then put it in the sink with cold/ice water (the pan in the water) until it cools to 111-113 degrees F, then put in a yogurt starter (euro cuisine I think) and whisk in... then pour into the jars for my yogurt maker, put it on 7 hours and then set in the fridge for 5 or 6 hours, then I put them on their sides, with lids slightly open and drain the liquid (for a greek type)... thats it! LOL
You da best!!! Where do you get your starter??
Kathy
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Old 07-08-2013, 06:36 PM   #106
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You da best!!! Where do you get your starter??
Kathy
Good question... I want to say I ordered it on line ... but could have been bbb too... I think online though... I bought a couple boxes and i use one every time I make it. I love that I know there is nothing else in it, and if you drain the liquid after it sets up, it gets rid of more carbs too!!
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Old 07-08-2013, 07:50 PM   #107
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Hi all

Would love to make some fatty yoghurt too!!! I have a yogurt maker (which uses packs from the supermarket) but I have heard you can use a few TBS of yoghurt as a starter????

Has anyone tried this???

Hope everyone is well
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Old 07-09-2013, 04:18 AM   #108
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A little whine as I'm a bit frustrated....(only a little whine.) My meter still says Lo, I wasn't overindulgent last week, there just must have been more hidden carbs in my meals. My weight did not go up last week, I never felt like I was out of ketosis....obviously I was.

Maybe I have a defective batch of meter strips.

I just want to see a number because otherwise it's a bit discouraging.

Okay, whine over.
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Old 07-09-2013, 04:33 AM   #109
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Hi all

Would love to make some fatty yoghurt too!!! I have a yogurt maker (which uses packs from the supermarket) but I have heard you can use a few TBS of yoghurt as a starter????

Has anyone tried this???

Hope everyone is well
Hot Potato! I was wondering the exact same thing! I was reading online
last night abut the starter you used Cathy and one of the comments was that it has sucrose in it! It was on the Amazon website. Kathy
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Old 07-09-2013, 04:34 AM   #110
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Originally Posted by AnnetteW View Post
A little whine as I'm a bit frustrated....(only a little whine.) My meter still says Lo, I wasn't overindulgent last week, there just must have been more hidden carbs in my meals. My weight did not go up last week, I never felt like I was out of ketosis....obviously I was.

Maybe I have a defective batch of meter strips.

I just want to see a number because otherwise it's a bit discouraging.

Okay, whine over.
Would you consider at Fat Fast???? (I know that is my reply to every problem) Kathy
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Old 07-09-2013, 04:35 AM   #111
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Originally Posted by catjrow3 View Post
Good question... I want to say I ordered it on line ... but could have been bbb too... I think online though... I bought a couple boxes and i use one every time I make it. I love that I know there is nothing else in it, and if you drain the liquid after it sets up, it gets rid of more carbs too!!

Thanks Cathy, would never have thought of bbb! Kathy
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Old 07-09-2013, 04:37 AM   #112
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Kathy, I just made some. I used 350ml whole milk, 300ml cream and 3tbs sugar free vanilla bean greek yoghurt. Now just to wait 12 hours to see if it worked!!!

Wish me luck
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Old 07-09-2013, 04:38 AM   #113
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Kathy, I just made some. I used 350ml whole milk, 300ml cream and 3tbs sugar free vanilla bean greek yoghurt. Now just to wait 12 hours to see if it worked!!!

Wish me luck
Good Luck!! Let us know! Didja follow Cathys directions and are you using a yogurt maker? Kathy
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Old 07-09-2013, 04:47 AM   #114
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Yep, I followed Cathy's recipe Except I couldn't find my thermometer so I guessed the temperature (which could be my downfall!!) I have an Easiyo yoghurt maker (like a container that goes into a plastic thermos type thing.)

Last edited by Hot Potato; 07-09-2013 at 04:49 AM..
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Old 07-09-2013, 04:51 AM   #115
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Yep, I followed Cathy's recipe Except I couldn't find my thermometer so I guessed the temperature (which could be my downfall!!) I have an Easiyo yoghurt maker (like a container that goes into a plastic thermos type thing.)
Well we will hope your guess was right! Kathy
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Old 07-09-2013, 05:47 AM   #116
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I am going to try these soon!
Cream Cheese Pancakes

Yield: Four 6-inch pancakes

Ingredients

2 oz cream cheese
2 eggs
1 packet stevia (or any) sweetener
1/2 teaspoon cinnamon
Instructions

Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. Pour 1/4 of the batter into a hot pan greased with butter or pam spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter. Serve with sugar free syrup (or any syrup of your choice) and fresh berries.
Per Batch 344 calories 29G fat, 2.5 net carbs, 17 protein, which comes to something like 85% fat- add some butter on top :-))
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Old 07-09-2013, 07:36 AM   #117
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Originally Posted by Hot Potato View Post
Hi all

Would love to make some fatty yoghurt too!!! I have a yogurt maker (which uses packs from the supermarket) but I have heard you can use a few TBS of yoghurt as a starter????

Has anyone tried this???

Hope everyone is well
I read in my booklet that came with the yogurt maker you could use starter yogurt too instead! That part should be good to go then!!

Quote:
Originally Posted by AnnetteW View Post
A little whine as I'm a bit frustrated....(only a little whine.) My meter still says Lo, I wasn't overindulgent last week, there just must have been more hidden carbs in my meals. My weight did not go up last week, I never felt like I was out of ketosis....obviously I was.

Maybe I have a defective batch of meter strips.

I just want to see a number because otherwise it's a bit discouraging.

Okay, whine over.
Annette, I had this problem too when I started testing with the ketone strips. I would wait longer. Just because you were in ketosis for a week or so does not help the blood one. I had to be in ketosis for about 2 weeks before the blood ketones finally started showing up....

Quote:
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Hot Potato! I was wondering the exact same thing! I was reading online
last night abut the starter you used Cathy and one of the comments was that it has sucrose in it! It was on the Amazon website. Kathy
I have not read the ingredients!! lOrdy! I probably should! If so, i probably should start using my yogurt as the starter too!! I used it for the ease of it... and not having to share my little yogurt jars!! LOL

I used to love just eating Fage total, when the fat was 23 grams per serving, but then they changed it, and lowered the fat and its only like 11 grams a serving now, so making my own is much higher in fat!! I read I did it last time with hwc and half and half!! even fattier!!
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Old 07-09-2013, 08:45 AM   #118
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Hello again Everyone,

Thanks for the warm welcome!


Cathy, what is a reliable source to calculate daily protein intake needs? Many different suggestions online, but I'd rather go with a restricted carbohydrate expert if you know of one who has addressed this issue.

I'm continuing with my 74% fat, under 2000 kcal regimen and in 4 days I have lost about 5 lbs, most of which is probably water, yet I will take any WL. Already passed through the LC flu period and feeling tons better today.
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Old 07-09-2013, 10:20 AM   #119
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Wow, ambitious with the yogurt! I keep reading about the benefits of fermented foods but have not gone there yet because they often have sugar. To feed the bacteria? Homemade yogurt, kefir, kombucha, saukraut, etc.

Quote:
Originally Posted by iamkathy01 View Post
I am going to try these soon!
Cream Cheese Pancakes

Yield: Four 6-inch pancakes

Ingredients

2 oz cream cheese
2 eggs
1 packet stevia (or any) sweetener
1/2 teaspoon cinnamon
Instructions

Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. Pour 1/4 of the batter into a hot pan greased with butter or pam spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter. Serve with sugar free syrup (or any syrup of your choice) and fresh berries.
Per Batch 344 calories 29G fat, 2.5 net carbs, 17 protein, which comes to something like 85% fat- add some butter on top :-))
These look great! Not super different from an oopsie. But what kind of SF syrup do you all use? What I find in the grocery store still has 12 carbs unless I didn't look at the label and subtract the alcohols. Sugar alcohols don't sit well with my stomach. Can you believe I recent sound out I'm allergic to avocado! after eating one practically every day for a year. Research shoes it might be because they are high in sorbitol. Woe is me!!!

Great news on the recipe front!!! Last night I made a huge batch of stuffed cabbage from a recipe in another thread here someplace. My family swooned over it!!! Whoever posted it....THANK YOU!!!
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Old 07-09-2013, 01:00 PM   #120
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Would you consider at Fat Fast???? (I know that is my reply to every problem) Kathy
Honestly, I don't think I could do a fat fast. But today I skipped breakfast and had my coffee and cream, then I ate a late morning snack of chicken and cheese, and just now (almost 3 PM) had my lunch of bacon and eggs. I'll keep dinner as low as I can get away with, but it's stirfry, so I will have no more than a cup and add some extra oil to mine.

Quote:
Originally Posted by catjrow3 View Post
Annette, I had this problem too when I started testing with the ketone strips. I would wait longer. Just because you were in ketosis for a week or so does not help the blood one. I had to be in ketosis for about 2 weeks before the blood ketones finally started showing up....
That's the sad part, a week and a half ago my blood ketones did show up at 1.4 and 1.5 (I used the 2 strips that came with the Novamax and then ordered more). I'll just try to not be so anxious, but it is frustrating.

I'm not trying to rush the weight loss or anything (okay, so I wish it were gone already) but just want to know I'm in the zone. I am really excited to get under 150 again though and I'm so close.
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