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Old 11-21-2013, 06:18 AM   #91
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I grazed yesterday after lunch:
More grass-fed beef stir fry
2 pumpkin pie fat bombs
1/2 cup goat milk kefir with ginger and stevia (Hope you enjoy Larry)

Dinner:
1/2 can of wild planet sardines mushed with 1T cream cheese, 1T of home-made olive oil mayo, and minced shallot on radish slices. (I LOVED THE SARDINES NOW!!! yayyyy)
Some kale sauteed in pastured bacon/bacon fat.
2 pumpkin pie fat bombs
1/4 cup whipping cream whipped with some stevia and xylitol.

Well, i ate a ton yesterday, and maybe too much sugar substitute as my BK were 0.4 this morning. Who knows.

Today:
Breakfast: BPC
Lunch: grass-fed beef with bacon, butter, swiss chard, mushrooms
Dinner: ?
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Old 11-21-2013, 07:24 AM   #92
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B: my usual creme fraiche, EVCO and almond butter
L: a nice salad, this time with smoked salmon and some buffalo mozzarella (see attached pic)
D: not sure. Depends on my hunger. Probably eggs will be involved, maybe even some bacon!
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Old 11-21-2013, 07:52 AM   #93
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Mimosa...looking great.
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Old 11-21-2013, 01:34 PM   #94
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raw milk kefir with pureed ginger and melted 85% organic chocolate all whizzed up in blender with sweetener...I'll be doing that again soon. Thanks Green.

br> BPC plus 1 coconut cashew fat bomb
Lu> too busy to eat
Di>Grass fed beef and lamb stuffed cabbage with a little "riced" cauliflower and cream cheese inside...butter braised (gastonomic term is Poele..NKers should look it up if you can handle butter)
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Old 11-21-2013, 06:42 PM   #95
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Mmm chocolate sounds like a nice addition to the kefir mix.

I looked up poele. I'm interested to try it with a chicken soon.

I'm reposing my day as it didn't go as planned.

B: two BPC's
L: can of wild planet sardines mashed with homemade olive oil mayo
D: two eggs over medium and 4oz of andouille sausage from the local butcher.
Two mini fat bombs
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Old 11-21-2013, 11:24 PM   #96
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Had a nice dinner, ended up hungrier than I thought I'd be, but I think I had too little fat at lunchtime. So I ate three eggs, hardboiled, three rashers of bacon, saurkraut and a piece of feta cheese and some homemade mayo for dinner. It really hit the spot! I'm sure my macros for today are off kilter, but sometimes it's good to listen to my body too, and the extra food did me good. I slept well and my back seems to be less stiff this morning.

I'm trying out my new Evernote food picture app, hence all my food pics, LOL!
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Old 11-22-2013, 03:06 AM   #97
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Today the menu is not too exciting:

B: nothing
L: salad with tuna, saurkraut, sundried tomatoes, artichoke hearts, feta cheese and lettuce leaves and parsley, dressed in olive oil with nori flakes and seasalt (see pic attached)
D: No idea. Have to see what BF and I fancy when we get to the shops this evening.

Tomorrow I'm cooking Dutch stewed beef, and I'll use the marrow bones for my bone broth.
On Sunday we'll brobably have either Greek takeout (I always get bifteki, ground beef filled with feta cheese) and a salad... or chicken legs and some kind of spinach dish. Both easy and very nice!

I will save you all from my dire photography skills over the weekend, and wish you all a good one!

xx mims.
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Old 11-22-2013, 06:55 AM   #98
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Quote:
Originally Posted by Mimosa23 View Post

Tomorrow I'm cooking Dutch stewed beef, and I'll use the marrow bones for my bone broth.
.
Dutch stewed beef sounds awesome. I'll have to look up a recipe.

Today:

B: BPC and 1 c homemade goat milk kefir
L: grass-fed beef with butter, bacon, mushrooms, swiss chard and 1 oz raw goat cheddar
D: maybe a couple links of this divine lamb merguez that I bought from the butcher yesterday with some kale or fried cauliflower rice.
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Old 11-22-2013, 08:11 AM   #99
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Mimosa/ love the pics and getting marrow bones myself today
Green/ raw goat cheddar and Merguez...mmmm, inspired
I'll see if I can add photo attachment, would love to show you pics of food and my indoor veg garden in my kitchen.

Br> BPC
Lu>Kielbasa (from Pennsylvania Dutch country) and sauerkraut lettuce wraps
Di>Skirt steak Ropa Vieja
Going to experiment with Bulletproof coffee fat bomb..1/2 C coconut oil, 1/2 C raw butter, a shot of double espresso from my local coffee roaster, a smidgeon of sweetener, 2T MCT oil, maybe cocoa maybe not, we'll see how it turns out
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Old 11-22-2013, 09:44 AM   #100
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Mimosa, how nice to have creme fraiche!

I think this thread has the nicest menus!

Today for me:

Black tea w/ Org. Valley, pastured hh, and marrow broth
One HB egg and one yolk
Homemade yoghurt

Brie

Rst beef
more tea

Later, a few greens, eggs and a bit of brie
yoghurt



Best wishes for a happy week-end!
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Old 11-23-2013, 06:03 AM   #101
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Brie yoghurt sounds divine Auntie Em! Like a savory yogurt I suspect?

Today:
B: BPC, coffee w/cream
B#2: post workout meal... Maybe the breakfast buffet at whole foods. Bacon and eggs?
L: something fatty and little protein
D: eating out with a group at an Ethiopian restaurant. Probably will get the Goden Tibs (slices of stir-fried prime rib.. Delish)

Larry, the merguez was great last night. Please add pics of your meals and garden soon!
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Old 11-23-2013, 06:55 AM   #102
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Brazilian salt cod and shrimp stew



Instead of Ropa Vieja last night I made a classic Brazilian dish of salt cod, shrimp ,cassava root cooked in an annatto cream. Only used 1 oz cassava to keep it NK friendly. The bulletproof coffee fat bombs are the "bomb." Tested my ketones after eating the cassava..was at 2.3 mm so I could've eaten more. (I'll remember that next time)

Making grilled octopus today "Greek style" with lemon-oregano creamy dressing and a couple pieces roast marrow bone with evoo and thyme, tomato cucumber dill salad with chunks of raw goat's milk cheese . Cant wait.
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Old 11-23-2013, 12:19 PM   #103
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I love grilled octopus! Just made some babies last weekend. What's your prep method, Larry?
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Old 11-23-2013, 07:50 PM   #104
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octopus and marrow bones

http://i1360.photobucket.com/albums/...g?t=1385263142

I octopus I purchased (8.75 lbs) came from Spain caught from the waters off the West African coast. The fisherman upon returning from the catch place the octopi after cleaning in cement mixers where they are beaten tender. They then quick freeze them which tenderizes them further. While thawing I make a court bouillon of salted water, red wine, onion, celery, carrots, bay , thyme, black peppercorns etc ..simmer an hour then strain. Bring liquid to a boil then plunge octopus in water, when water returns to simmer remove and shock in ice water. Let water return to boil then repeat blanching 2X more. (This tightens protein which will result in a great texture at end of cooking.)
When court bouillon simmers a 3rd time I place octopus in it to simmer approximately 1.5 hours tightly covered until knife inserted into it feels like a cooked potato. I leave it in liquid to cool for half an hour then transfer to marinade. I made a lemon, evoo, shallot, garlic oregano marinade to celebrate my friends returning from Greece. After marinating 24-72 hours I cut into chunks about 4 oz. to grill. I love the smoky,charred flavor and can't help myself even though knowing it's not the healthiest thing to do.

The salad I made was a mix of; baby arugala, tomato, olive, capers, red onion, dill, parsley, chives,cucumbers, feta, red chili flakes in a creamy lemon ,dill and oregano dressing with a garnish of roasted marrow bones drizzled with evoo, iodized sea salt and thyme.
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Old 11-23-2013, 08:15 PM   #105
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kielbasa lettuce wrap with saurkraut/ yesterdays lunch..
Green> preparing baby octopus is of course completely different. Blanch 1 minute/shock in ice bath/ marinate 2-4 hours..grill 5-7 minutes.
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Old 11-24-2013, 12:13 PM   #106
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Thank you for the tips!! I'll definitely try your octopus method sometime. Hope the celebration was fun.

B: coconut oil mixed with almond butter and creme fraiche (thanks for the idea Mimosa!)
L: lamb merguez with creme fraiche and sauerkraut,
S: goat milk kefir, a little slice of goat Brie with a pat of salted butter on top.
D: not sure... Kale, bacon, and eggs?
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Old 11-24-2013, 07:32 PM   #107
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Br> Bulletproof Coffee
Lu> leftover duck confit with creamed kale/ espresso and cocoa kefir with MCT oil blended till frothy
Di> sirloin sauteed in ginger butter with berbere spices, Ethiopian braised cabbage, potato (this Ethiopian dinner was inspired by Green's trip to her Ethiopian restaurant..why I'm on this site..thanks to all of you)

[/IMG]

Just so you know, I have 24 kitchen staff working for me and I have them prep a lot for me..and 2 or 3 dishwashers to do all the dishes!! They all watch in horror/ fascination as I check my ketones after a meal. LOL..That being said, the meals are fairly easy to do at home.





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Old 11-24-2013, 07:36 PM   #108
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Ethiopian beef
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Old 11-24-2013, 09:27 PM   #109
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Ethiopian beef? I've been to Ethiopia and now we have 5 Ethipian grandkids.
Octopus too- sounds exotic.
I had eggs and sausage with avocado for breakfast
Bri on celery for a snack
Elk roast for dinner which was shot by my son in law
And a delicious piece of chocolate cheesecake found on a thread here.
(The rest of my family were eating a super sweet carmel fudge bars)

I'm new here and will have lots of questions for you all.
I've been eating this way for about a week.
Ive never tracked calories, fat grams, protein or carbs...
How do I get started?
Is it necessary to get a blood tester and strips?
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Old 11-25-2013, 07:21 AM   #110
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I'll second Larry. The inspiration I'm getting from this site and this thread is truly awesome.

Dahilz, check out this thread from April. Reddarin has a few great posts on the first page about NK guidelines.

High Fat NK 80/15/5 - April Version

Today:
B: BPC and goat milk kefir
L: Antipasto salad with sopressata, manchego, marcona almonds, olives, greens, and oil and vinegar
D: my boyfriend is smoking pastrami today, so i'll definitely be eating some of that. It has been in our fridge for over a week going through different phases.
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Old 11-25-2013, 04:55 PM   #111
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[IMG][/IMG]

B> BPC
L> too busy
D>Chorizo/spinach frittata topped with candied bacon wrapped brie
(espresso) cappucino fat bomb

That antipasto plate is right up my alley. Warning; once you start curing/smoking your own charcuterie there's no going back. I'm stuffed, think I'll take a cue from Auntie Em and brew some Pu-erh tea and plan on getting organ meats for the week.
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Old 11-26-2013, 03:10 AM   #112
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B: my usual creme fraiche concoction
L: see pic: artichokes, sundried tomatoes, aubergine and avocado with smoked wild salmon and buffalo mozarella, drizzled with some nice olive oil.
D: don't know yet. Depends on my hunger, so probably it will involve eggs made in some way...
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Old 11-26-2013, 06:28 AM   #113
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Thanks for the informative threads.
Elk roast was prepared with unknown spices by my daughter in the crock pot and it was super tender but also extremely lean. I added a pat of butter to my serving.
What is a fat bomb?

Yesterday was our 35th wedding anniversary.
I'm enjoying eating this way.
A small steak medium rare and small salad for dinner was really filling.

Eggs, bacon and cheese omelette for breakfast.
We are traveling today so I'm not sure what I'll be having later.
What do you eat when going out? Favorite place to eat out?
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Old 11-26-2013, 12:49 PM   #114
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Breakfast

Ok, it's not my favorite but I get it down and it really holds me with no hunger till lunch. Lots of fiber, lots of fat. I melt virgin coconut oil, stir in about that same amount flax seed meal, pour it out in a jelly roll pan lined with wax paper. For breakfast, I break off pieces, I figure 4-5 tablespoons. It's not that bad and the coconut oil definitely takes away the sawdust effect of the flax seed. That, then a coconut milk-spinach smoothie for part of my lunch, I have done my good deeds for the day and I can enjoy meat, fat, and eggs the rest of the day.
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Old 11-26-2013, 03:00 PM   #115
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B: BPC, goat milk kefir
L: grabbed a bit at this buffet in an international farmers market. Smoked turkey and some oxtail with a couple packets of butter. Coffee with cream
S: piece of pumpkin bake with whipped cream
S: pork rinds with sour cream
D: bread-less Reuben


Chipotle is a good quick eating out spot. Salad bowl with meat, guac, and sour cream.
Any burger joint is good. Just order without the bun.
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Old 11-26-2013, 04:26 PM   #116
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Had the best buger last week at five guys, served in a big lettuce wrap...so tasty!

For lunch today, we had a new experience eating at a hot pot shabu Chinese place. Thin strips of beaf and veggies that are cooked in a spicy pot right on the table. I didn't eat the rice but I did enjoy the udon noodles which were probably high carb.


What is goat kefir?
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Old 11-26-2013, 09:02 PM   #117
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[IMG][/IMG]

B>BPC
L>salmon with N. African spices, spinach creamed w/harissa (Moroccan Chile paste), fried egg
D>seared Chinese "red-cooked" liver, stir fried peppers, onion, wax beans, spinach, ginger etc.
Puree of cauliflower and fennel soup [IMG][/IMG]
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Old 11-27-2013, 08:06 AM   #118
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Dahilz, yum. I love a lettuce wrapped burger. My favorite is at In-n-out but I can only get them when visiting California. You order it "animal style". Kefir is a yogurt like drink that I make with raw goat's milk. Google it. It's delicious!

Larry, i love your menu today! I'll have to try putting Harissa in my creamed spinach sometime.

B: coffee with cream, goat milk kefir
L: bread less Reuben
D: ?
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Old 11-27-2013, 07:44 PM   #119
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bulletproof coffee

Liverwurst lettuce wrap with sauerkraut, melted swiss and Dusseldorf mustard

Bacon wrapped BBQ beef, side of grass-fed beef and lamb stuffed cabbage, "raw" blue cheese crema

Big family gathering tomorrow with all the traditional turkey accompaniments. How to stay in ketosis without being noticable or obvious?
I'll try bringing MCT oil, eating the dark meat...maybe adding butter on the DL.
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Old 11-27-2013, 09:13 PM   #120
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I want to add pictures. How? Your food looks so artistic.
Big family gathering at our home too. Planning to be good but not perfect.
I made a pecan pie that is lower carb- i don't think anyone will know the difference:-)
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