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Old 12-14-2013, 09:27 AM   #211
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Originally Posted by unna View Post
No - I never even thought about it. In Germany, tubs of marscapone are super affordable.

But when I visit my parents soon, I will definitely be using this recipe! Last time I was there, I was starved of marscapone because I could only find it at an expensive supermarket in a very small container for $6.
Unna, you are so lucky to have affordable mascarpone! It runs about $8 or $9 a 400g tub here.
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Old 12-14-2013, 11:24 AM   #212
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Snowing 14" here in ny. Can't wait to ski!!

B) BPC
L) wild king salmon, coconut chipotle sauce, poached egg, roasted broccolini.
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Old 12-14-2013, 11:43 AM   #213
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Today:

B: black coffee and green tea
L: BBQ pulled pork, salad with ranch
S: chocolate/banana/cinnamon double fermented goat milk kefir with mct oil, piece of Brie
D: maybe a grilled chicken salad bowl with guac and sour cream from chipotle
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Old 12-14-2013, 03:27 PM   #214
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green, kefir sounds amazing!!
Not many customers at restaurant because of snow so snacked on lemon scented mascarpone crusted with coriander,mustard seeds and walnuts, served with dried fruit compote, olives, mozz, red chile, and a cheddar parm crackerimage.jpg
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Old 12-14-2013, 11:56 PM   #215
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Full-fat kefir is my favorite drink in the whole world. Even if I wasn't carb-intolerant and I could drink things like soda or milkshakes without bad effects, I would still choose kefir.

clackley: I'm pretty sure Germany and Holland have the best overall dairy selection in the world and it is affordable if you buy it here (Holland is actually a bit better with dairy, but Germany's meat selection is better, in my experience). I recently visited Denmark and found that the food selection wasn't nearly as good as Holland or Germany; however, almost all their products are organic/grass-fed, even in the non-specialty supermarkets. And in the UK, I'm not sure.... but I think their supermarkets are more similar to the American supermarkets, with tons of industrial products to choose from.

I think we are going to take a weekend trip to Sweden sometime in the near future. It is not that far away from me, just entails a 4-6 hour ferry ride. I'll let everyone know how the LCHF diet and supermarket experience is there.

The only downer with the supermarkets here is that I can't always make the recipes that are so popular in America and the UK.... you guys can just go to Whole Foods for a crazy, innovative ingredient, but I can't!

Today I am going to make the low-carb cream cheese pancakes from the "WickedStuffed Keto Blog"! They are simple and might be interesting to eat.
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Old 12-15-2013, 10:15 AM   #216
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Mascarpone is easy to make. I use the lemon juice version, and don't strain mine. It requires a double boiler, fresh lemon juice, hwc, and a thermometer. Easy peasy.

Here is one version of how to make it:

1 pint heavy cream, pasteurized (Ultra-pasteurized does not work as well.)
1 tablespoon fresh lemon juice (I sometimes use a bit more.)

Heat heavy cream over medium high heat, in the top of a double boiler, until a candy thermometer reads 190 degrees F.

Stir in the lemon juice and continue to heat at 190 degrees F for approx. 5 minutes, stirring constantly. The cream should thicken enough to leave a film of cream on the back of a wooden spoon. When the mixture has thickned enough to coat the spoon, take the top of the double boiler off the hot water. Let cool.

You can strain it if you like, if you want to use it at the level of thick consistency expected in recipes calling for mascarpone. I just eat it as is, as I don't like to waste hwc.

Use it within 4-5 days.

----

There are versions using rennet, but I haven't tried that.

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Last edited by Auntie Em; 12-15-2013 at 10:15 AM.. Reason: corrected error
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Old 12-15-2013, 03:58 PM   #217
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oops posted wrong…brain not working….sorry

Last edited by LCSassy; 12-15-2013 at 04:01 PM.. Reason: posted incorrectly
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Old 12-15-2013, 08:33 PM   #218
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Br>BPC, Kefir,
Snack>Fat Bomb
L>Cheese Crusted Pizza, Bolognese Sauce, Melted Mozz/Fontina, Haricots Verts and Red Pepper, Basil, Oregano
D>Keto BBQ Roast Duck Leg With Garlic Gruyere Sausage, Cider Slaw, Kale Caesar,Anchovies
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Old 12-15-2013, 08:39 PM   #219
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IF'd today:
black coffee until 5pm

then...Brie, Cocoa double fermented kefir, filet with homemade sour cream (I fermented HWC with my kefir grains), horseradish, butter, caeser avocado spinach salad.
Some PB for dessert.
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Old 12-16-2013, 03:22 PM   #220
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B> BPC
L> King salmon and pork belly noodle soup with kelp noodles, mushrooms, red jalapeno, watercress and spinach with flaxseed roll.
D>hamburger, keto bbq, goat cheese, creamed spinach
Hot cocoa with fat bomb
D>IMG_0662_zps3db3aaee.jpg
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Old 12-16-2013, 05:22 PM   #221
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How'd you do your flaxseed roll, Larry? The hot cocoa with your daughter sounds so lovely.

B: BPC
L: pastured pork sausage, Swiss chard fried crispy in coconut oil
S: Smear of PB on a piece of 90% Lindt, piece of cheddar cheese
D: ground beef with leek and cabbage butter sautée
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Old 12-16-2013, 06:05 PM   #222
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http://http://cavemanketo.com/2012/0...est-flax-buns/

Green;here's the link
I used his recipe but changed it a little. I added 1/2 T psyllium husks and instead of a Splenda I used powdered stevia (SweetLeaf) not liquid. I used 375 degrees/17 minutes instead of 350 (higher heat allows for better "spring" when using baking powder and thought I might need it since I added the psyllium.) Lastly, I used a regular muffin tin and not the muffin top pan he suggests because it was too far to go today. I like the shape of his "buns" so I'll get one online. Great results. It was moist, tender, flavorful and the "grain" had a great texture. (Especially warm with a slab of butter on it)

As a note: after upping carbs and protein for a week I tested at 1.2 on my ketone meter just now. Pretty thrilled about that. I'm wondering if any of you subtract fiber. I never did and always stayed between 20-30 carbs/day but this week I've been closer to averaging 40-50 C/D but net carbs were never anymore more than 32g. From watching what you eat looks like most of you are below 25g/day.
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Old 12-17-2013, 06:07 AM   #223
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Thanks Larry! And awesome about upping your protein and carbs. I bet that gives you a lot more flexibility with your creative recipes.
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Old 12-17-2013, 02:11 PM   #224
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Today:
B: coffee with cream, pastured pork sausage patty
L: pork sausage patty, small caeser salad made with avocado oil mayo (thanks for the idea Clackley!
S: pecans and coffee with cream
D: out to dinner with my grandmother. Some sort of meat and veggies with extra butter
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Old 12-17-2013, 06:02 PM   #225
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Cathy, love the Avocado oil mayo idea and Green-the HWC kefir. I'm going to try them both out this week.

B> BPC
L> Moroccan lamb meatballs stuffed with calf liver, kelp noodles, cauliflower,
ginger chile broth, mushrooms, kale and watercress salad with lemon mct oil
D> Turmeric dusted Salmon with tomato habanero salsa,bacon, egg, avocado, cauliflower, spinach and liver butter

IMG_0672_zps4663c604.jpgIMG_0673_zps98fb3bed.jpg
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Old 12-18-2013, 06:20 AM   #226
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...
sausage cream cheese dip on lettuce. This cream cheese dip was made in the crock pot and seved by a co worker- totally worked for NK. Had sausage, cream cheese, sour cream and various peppers and cheese. They were eating with chips while I ate mine on a bit of lettuce.
This sounded really good, so I looked it up. I have to make this! (though I'll probably halve it)

4 (8 ounce) packages Philadelphia Cream Cheese
2 (16 ounce) packages jimmy dean original breakfast sausage
1 (10 ounce) can original Rotel tomatoes & chilies
1 (10 ounce) can hot Rotel tomatoes & chilies

1
Brown both packages of sausage in a skillet over medium heat.
2
Drain the sausage in a colander.
3
Cube the cream cheese into a crock pot.
4
Add the sausage to the cream cheese in the crock pot.
5
Add both cans of rotel (with the juice) to the crock pot.
6
Heat the mixture in the crock pot on high heat for approximately 1 hour, stirring occasionally until the dip is well mixed.
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Old 12-18-2013, 06:26 AM   #227
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Is rutabaga the same as swede in the UK?
Yes. Interestingly, turnips (white turnips) have been known since Roman times, and rutabagas are a cross between turnips and cabbage. They're known as swede, or Swedish Turnips, or yellow turnips.

I grew up using rutabaga in stews and in pasty filling. Now I don't use it much, but I do keep frozen turnip dice on hand for a quick veg.
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Old 12-18-2013, 06:31 AM   #228
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B: sausage patty and coffee w/cream

L: chicken bone broth soup w/miso and sesame oil topped with butter, salad w/vinegar&oil. Baby Bel cheese. Pistachio nuts. Small can of tuna from my desk drawer if I'm still hungry, but I don't expect to be.

S: planned: cottage cheese w/cream

D: planned: Holiday dinner at in-laws. Not sure what they're having, but expecting to eat meat and veg (hence the cottage cheese snack ahead of time, because I don't want to be tempted to eat off-plan if there isn't anything but meat)
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Old 12-18-2013, 08:07 AM   #229
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I just had a giant sushi roll - kinda! It was tuna salad wrapped in a sheet of nori and sweet red chili sauce. A bit messy but very good. The macros are pretty good too (23g fat and 15g protein).
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Old 12-18-2013, 02:25 PM   #230
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Great idea for tuna salad Cathy and I like the bone broth miso soup from Synger. Between all of you with sausage patties and dip it made me hanker for Cevapi, a Bosnian lamb, pork and beef sausage (I'm so lucky to have travelled and worked the world over) ...so I made it in no time at all. Very cool.

Br>BPC
Lu> cevapi, flaxseed "pita", kajmak ( cultured cream cheese/sour cream ) and ajmar (a roasted eggplant and red pepper dip)
Di> leftover cevapi probably with scrambled eggs and kajmak.
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Old 12-18-2013, 06:52 PM   #231
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Breakfast: coffee with cream and CO (is that still BPC?)
Lunch: 1 flax muffin with pb/CO
Dinner: mostly ground beef with a couple of tbsp of stagg chile as a condiment
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Old 12-19-2013, 06:07 AM   #232
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Quote:
Originally Posted by synger View Post

I grew up using rutabaga in stews and in pasty filling. Now I don't use it much, but I do keep frozen turnip dice on hand for a quick veg.
Great idea! I'll have to keep this in mind! Do you start with fresh or frozen? Do you cook or blanch them first?
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Old 12-19-2013, 06:39 AM   #233
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NCBOOKSELLER: looked up your blog, great stuff as I was just wondering what to take to the mountain to go skiing.
To others; I was just looking up ratios on the kajmak I made yesterday and for 3T of it the fat is 94.4%. (1T ea. of sour cream, cream cheese,feta,and 1/2 T butter all worked together into a smooth mass.) This is the quick version from a Bosnian restaurant that is similar in flavor profile and not the exact traditional version which is almost impossible to replicate here.
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Old 12-19-2013, 08:09 AM   #234
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I think I might repeat yesterday's menu of ground beef with a very small serving of stagg chili. It was almost as good as eating a regular bowl of chili. I probably only ate about 10-12 beans. Makes you appreciate them when they are few and far in between LOL. I'm also down almost a lb this morning. Yeehaw!
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Old 12-19-2013, 10:10 AM   #235
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Great idea! I'll have to keep this in mind! Do you start with fresh or frozen? Do you cook or blanch them first?
I buy bags of frozen turnip already diced. I usually microwave it and add butter and herbs. Or add it to stir-fries. Or blend it into soups.

Be aware that because turnips are a root veg, they have higher carbs than above-ground veg tend to have. Not as much as beets and carrots and onions, but more than greens and cruciferous veg (broccoli, cauliflower, bok choy, kale, cabbage, Brussels sprouts, etc.).

So definitely measure them before eating them. If you're at 20 carbs/day, you probably don't want to eat turnips. If you're aiming for fewer than 50, like me, you can have a bit now and then.
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Old 12-19-2013, 07:30 PM   #236
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B Sausage, egg and cheese omelette
L Went to lunch with friends- what I didn't eat is more important than what I did. Usually have the lunch special- reuben sandwich & pecan pie- today I chose the meatloaf, broccoli and green salad with blue cheese dressing.
S porkchop and very small baked potato
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Old 12-20-2013, 07:02 PM   #237
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BPC
L > lamb/beef sausages on flaxseed bun, Bosnian kajmak cheese
D> King salmon and pork belly with turmeric ginger cream, spinach, spicy peanut sauce

IMG_0676_zps410749c7.jpg IMG_0678_zps15db5937.jpg
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Old 12-21-2013, 10:12 AM   #238
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Made a 7 layer salad for a family Christmas party today- my layers are lettuce and kale mix, green onion. Crisp bacon, red pepper, cauliflower, peas and a mayo dressing with grated cheddar cheese on top.
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Old 12-21-2013, 10:43 AM   #239
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BPC
D> King salmon and pork belly with turmeric ginger cream, spinach, spicy peanut sauce]
Lrrych, Do you have a recipe you could share? Are the spinach and turmeric ginger cream part of the peanut sauce or are they distinct?
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Old 12-21-2013, 11:45 AM   #240
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^This!!
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