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Old 11-27-2013, 10:03 PM   #121
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Old 11-29-2013, 01:56 PM   #122
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B: leftovers from thanksgiving: creamed spinach and Linda's mushroom
Sausage "dressing," pork rinds and sour cream, coffee with cream

L: a few small pieces of ham, keto hot chocolate, and keto mug cake.

D: probably more creamed spinach and dressing.
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Old 11-29-2013, 03:06 PM   #123
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Eggs and mushrooms for breakies.
Turkey for lunch . . . it was a tasty bird this year.
I'll probably do some veggies with turkey for dinner.
Two cups of coffee with T of CO in each.
I may do another cuppa, TGIF and all that.
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Old 11-29-2013, 08:18 PM   #124
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Thanks Green!! All it takes is one word or phrase to inspire me..today's was "keto mug cake". So with everyone shopping today and slow at work..I experimented with some coconut and almond flour etc to make a batter...put a chunk of mascarpone and chocolate in the center (like a lava cake) , a dollop of vanilla cream and made my first ever mini mug cakes. Pretty cool. My staff was happy.

Today:
B> BPC
L> Lamb patties with Ginger Saffron Cream and Veggies
D> Peruvian Marinated Beef Hearts, Fried Egg and Veggies

Mud Cake Lamb in Ginger Saffron Cream
Beef Heart
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Old 11-29-2013, 09:37 PM   #125
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Oh my....your food is amazing! Where do you work? Are you getting people to join you in eating this way? Interesting that you have a safron dish. I ordered safron and it came today. I am planning on making Swedish safron rolls in December. I've never cooked with this spice. Do you have any tips? Does it come from a flower?
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Old 11-30-2013, 07:03 AM   #126
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Wow, awesome looking food here!! I have been posting on the main board but seems this thread has become fairly active again!! My menu for the day is as follows...

2 bpc
leftover mini quiche
Asian inspired pork burger on an oopsie with thin sliced red onion, homemade mayo and wrapped into lettuce
gluc pudding
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Old 11-30-2013, 07:14 AM   #127
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Sweeeet Larry! Looks divine. A mascarpone center...Mmhmm now I'm inspired too.

Gosh, I love this thread.

Glad you'll be posting in here Cathy. Gluc pudding sounds interesting. Does it have glucomannan in it? Those quiches look so tasty.
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Old 11-30-2013, 08:09 AM   #128
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Cathy, Asian pork burger sounds awesome (I'd even put wasabi in the mayo) and mini quiche looks delish.

Dahilz, I'm a chef at a very busy gastro-pub in the Hudson Valley. Re: saffron is from a crocus flower harvested mainly in Spain, Greece, Iran, Turkey and if you toast it in a dry pan lightly then crush it with your fingers it'll enhance the subtle flavor. A little pinch goes a long way (too much imparts a medicinal flavor). I give NK food ideas to a few friends...4 friends have taken a LC approach since I've been doing NK.

I'm going to make a beef liver, heart and leftover pot roast "stroganoff" using the rest of the mascarpone (some cognac as well) to thicken the demiglace sauce. Bacon and vinegar splashed greens.

Green; I'm going to blend a little toasted coconut and blanched ginger into some kefir today. Will let you know how that is. (sounds good theoretically)
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Old 11-30-2013, 01:55 PM   #129
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B: coffee with cream; homemade raw goat's milk kefir (finally found some raw goat's milk!)
L: out to lunch with my mother. Miso soup and salmon sashimi
S: keto mug cake. My mom wanted to learn my recipe... We made mug cakes together.
D: out to dinner: maybe salad and a bun-less burger

Tropical kefir sounds awesome
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Old 11-30-2013, 07:02 PM   #130
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B>BPC and 2 pastured eggs omelette with raw goat cheese and bacon
L> no time
D> Beef liver and heart stroganoff with braised shortrib, poached egg, mock mashed potatoes with cauliflower and basil chiffonade

no time for kefir today
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Old 11-30-2013, 07:14 PM   #131
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Brunch was two fried eggs, two sausages, and two cups of coffee with HWC.

Dinner will be pan-seared pork chops with cabbage cooked in pork fat.
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Old 12-01-2013, 06:43 AM   #132
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scrambled eggs, peppers & onions w/sour cream and a little salsa.

Making my lunches and dinners for the week:

Beef stroganoff

fat bombs for my snack



Back on after a couple months of losing my way...2 days in! Maintenance is WAY harder than actually losing the weight. Holy cow! Now to get back down to my pre-stray weight. I strive for 80% fat, 15% protein and 5% carbs. It seems to be my sweet spot.
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Old 12-01-2013, 07:05 AM   #133
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Quote:
Originally Posted by lrrych View Post
Cathy, Asian pork burger sounds awesome (I'd even put wasabi in the mayo) and mini quiche looks delish.
Wasabi mayo is a great idea! I will try that next one. One of these days, I am going to grab a pic before I devour it!
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Old 12-01-2013, 05:49 PM   #134
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B>BPC
L> grass-fed beef burger topped with blue cheese and spicy creole slaw,chipotle coconut cream, bacon, sauteed garlicky spinach

Snack> Blackened King Salmon tartare, crispy salmon skin, capers, shallots, mustard, Thai chile marinated cukes, MCT oil and sherry vinegar dressing

D> Lamb "Lahmacun", a Turkish highly seasoned lamb street food usually on flatbread..but this NK application puts the seasoned lamb on a baby arugala salad with tomato, onion, feta, garlic yoghurt sauce and a fried egg. Pretty awesome.
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Old 12-02-2013, 05:52 AM   #135
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L: pork rinds and sour cream, macademia nuts
D: burger with country sausage and a fried egg
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Old 12-02-2013, 06:04 PM   #136
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mmmm, Ntombi; pork chops fried in lard! yesssmaam. Maybe make something Southern tomorrow

Br> BFC as usual
Lu>Sausage , kale and bacon "chowder" Dinner> Alaskan King salmon sashimi and avocado with chile dipping sauce

snack/dessert; espresso fat bomb(s)
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Old 12-02-2013, 06:17 PM   #137
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Originally Posted by lrrych View Post
mmmm, Ntombi; pork chops fried in lard! yesssmaam. Maybe make something Southern tomorrow

Br> BFC as usual
Lu>Sausage , kale and bacon "chowder" Dinner> Alaskan King salmon sashimi and avocado with chile dipping sauce

snack/dessert; espresso fat bomb(s)
Wow! Your food continues to amaze me!
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Old 12-03-2013, 01:21 AM   #138
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B: creme fraiche with almond butter and EVCO
L: leftover meatballs from yesterday evening, saurkraut
D: scrambled creamy eggs
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Old 12-03-2013, 03:01 AM   #139
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Originally Posted by Mimosa23 View Post
B: creme fraiche with almond butter and EVCO
L: leftover meatballs from yesterday evening, saurkraut
D: scrambled creamy eggs
Mimosa, I know you do a lot of creme fraiche, but why not marscapone? I'm just saying this because creme fraiche has a natural sour taste and marscapone is a cream taste.... Do you not like it?

Yesterday I made a wonderful vegan-inspired sauce/soup (but I'm not vegan):

Roasted butternut squash + lots of butter + 6 tbs of nutritional yeast (in German this is sold as Bierhefe) ..... and blended together.

Today I'm making salmon cakes and my own creme fraiche mayonnaise. Adding creme fraiche makes mayonnaise super creamy and thick.
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Old 12-03-2013, 03:17 AM   #140
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Hi Unna,

I have found I prefer the slightly sour taste in creme fraiche. At least for a breakfast thing. I also find mascarpone a little too thick, so I tend to use it more in recipes than just on its own.

Another reason is, that I try to add plenty of cultured/fermented foods to my diet, and eating creme fraiche (organic) is one of the cultured foods that I use.
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Old 12-03-2013, 03:45 AM   #141
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Oh - I didn't know organic creme fraiche was fermented! I add fermented foods daily w/ full-fat kefir.... which is actually kind of hard to find in Germany, as most companies like to remove the fat....

While Sweden may be crazy about LCHF, the Germans are crazy about their HCLF.

In fact, my husband hates eating the "fat texture". He eschews fatty meat. He doesn't want butter. He hates mayonnaise. He used to only drink skim milk. But, this is a learned behavior. His mom, while being a good cook in general, only buys the leanest pieces of muscle meat you've ever seen. If she makes a broth, she boils the chicken bones twice: she throws the first fatty version broth out and uses the second, non-fat, diluted version.

So, my husband totally acquired his hatred of the "fat" texture from his mother.

But neither of them have a problem with fat if it is in the form of Dutch french fries or cake/pies/cookies/chips, which have a ton more calories than the fat attached to the meat.

Yes, I always make two versions of the same dish at home, one is always sans butter and cream.

Oh, and his mom can even ruin ham! In Germany, you can actually buy "lean" ham which comes from baby pigs. Imagine mini ham shanks!
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Old 12-03-2013, 04:02 AM   #142
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It's cultured, i.e. made with bacteria, just like yoghurt. Only the bacteria are different. I want to make some, but I stick to making regular yogurt, kefir and kombucha. Still have to muster up the courage to make my own saurkraut!

I agree on the HCLF mentality here in Germany. Luckily, BF likes fat! His family although they aren't afraid of fat, are big on lots of bread, margerine, miracle whip and such... YUK! And I know the mini ham shanks... I like the bigger ones with all the fat! We bought some on recommendation of BF's parents and we both found them dry. I think we ate a lot of mayo to make it ok for us.

You are more accommodating to your in-laws than I am to mine. I cook only with MIL's diabetes in mind, so no sugar and low carb, but I don't cook separate fat free versions. Luckily MIL is not too fat phobic, just some learned behaviour/tastes like the margerine and miracle whip... Usually they eat real food. I just have to get them away from using flour to bind sauces! I tried to explain that guar gum/xanthan gum also is a great binder, but they'd never heard of it! They, like my parents are too set in their ways to really change their whole WOE, but I can try, LOL!
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Old 12-03-2013, 05:54 AM   #143
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I think sauerkraut is just as easy as yogurt, you just have to have kitchen space to store it somewhere! You literally just slice it, salt it, stir it, and wait.

I agree that the real ham shanks are better than the minis! But my MIL gets grossed out just thinking about eating animal fat or skin.

What kind of diet mentality do the Dutch have?? Are they more similar to the Swedes or the Germans?
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Old 12-03-2013, 07:12 AM   #144
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The Dutch are more like the Germans: lots of wonderful traditional foods, but 'modern' thinking has them going for the margarine, wheat products and fat free horrors that people stupidly call health food.
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Old 12-03-2013, 10:18 AM   #145
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Unna, I make something similar to creme fraiche, using heavy cream and cultured buttermilk. Heat the cream to 80 - 90 degrees Fahrenheit (you'll have to translate into Celsius/Centigrade) then add a spoon of cultured buttermilk, and incubate at ca. 80 degrees Fahrenheit for ca. 24 hours. You can probably find a recipe in German on the internet.

I make yoghurt out of heavy cream, but that breaks down the lactose, not the milk proteins.

Perhaps someday I will try making yoghurt out of the cream-buttermilk recipe.

Today's food:

tea w/ bone broth and pastured hh and potassium salt
beef liver w/ chives and black pepper, braised in butter
egg yolks

yoghurt and pecans
brie

eggs and butter
a few greens
warm hh, diluted

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Old 12-03-2013, 10:52 AM   #146
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Last week I ate myself out of NK. I think I attended at least 5 family functions- anniversary dinner, a wedding, Thanksgiving, 80th Bday party, and A family outing to get the Christmas tree! The good news is that while I ate more carbs than I usually do, I did keep with the idea of portion control and did not gain any weight.

At the birthday party, I had a delicious piece of chocolate cheesecake that I'm sure could be made HFLC.

Yesterday, I had cheesy eggs for breakfast, an avocado salad for lunch and steak, sweet potatoes & beets for supper. Are sweet potatoes an alright choice to eat if I keep the portion small?

This morning I had 2 boiled eggs and for lunch I will be eating dark meat chicken with salad.

Larry, that puts you in NY. I am in meat & potato Idaho country. The farm wife kind of cook. Have any of you found a good replacement for breads?
Some of my specialties include cream puffs and refrigerator potato cinnamon rolls.

Quote:
but 'modern' thinking has them going for the margarine, wheat products and fat free horrors that people stupidly call health food.
That is my mom's thinking too- skim milk, spray on butter, fat free

mayonnaise and high sugar, low fat ice cream, Hard to blame her as that is what the health experts taught for so many years.

Quote:
I make yoghurt out of heavy cream, but that breaks down the lactose, not the milk proteins.
My husband doesn't tolerate milk well but yogurt seems to be better. We have begun drinking unsweetened almond milk.
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Old 12-03-2013, 04:45 PM   #147
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Dahilz; in my transition to low carb I made many coconut/almond flour breads that were acceptable ...for low carb. In my NK journey with so few carbs in my day, I focus getting my carbs from more nutrient dense foods and vegetables that allow for a greater array of micronutrients. I see that many here also pay vital attention to our "guests" in our microbiome as well by making sure we get plenty of fermented foods (pro and pre-biotics) in our diet so those carbs can quickly add up. For myself there's no room for any kind of bread product. (sadly as I baked fresh artisanal bread at home weekly but have since learned the negative impact it had on my health.)

Auntie Em..I've always made creme fraiche with buttermilk and pasteurized cream also but now I want to do it with my raw cream! All the talk about German food inspired me to make my calf's liver tonight into a schnitzel a la Holstein (fried egg ) breaded with crushed pork rinds. Instead of potato pancake I made a grated turnip cake. Thanks for the inspiration.
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Old 12-03-2013, 11:32 PM   #148
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Auntie Em - that is interesting! I had no idea so many people were making their own creme fraiche .... I didn't even know what it was until I moved to Germany!

Irrych - I've never thought about schnitzeling liver... I would love to try it with pork rinds, but I've never seen them in my area in Germany (in the north). What do you think the next best low-carb crust for a schnitzel is?

Dahilz - I think sweet potatoes and beets are good, depending on how they make you feel. I would probably just do 1/2 of each in a single meal. I do better if I save my carbs for an evening meal.... otherwise they tend to make me hungrier/snackier throughout the day.
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Old 12-04-2013, 01:18 AM   #149
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B: BPC
L: venison carpaccio with nice olive oil and truffle shavings (am so looking forward to this)
D: not sure, am out with visitors to my company so it will depend on the menu... (they do some amazing slow cooked Black Angus steaks...)

My macros will probably not be great, but hey, the food will be and I think my protein will still be within limits.

Unna, I order my pork rinds online. They are called Speckkrusten in German. Some shops carry them, but I'm lazy so ordering online works just fine for me, LOL!
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Old 12-04-2013, 05:41 AM   #150
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Yesterday:

B: 3 eggs scrambled in pastured butter, drizzled with marmite and more butter.
L: goat Brie with a pat of butter
S: piece of Brie
D: duck fat confit chicken wings
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