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Old 12-21-2013, 07:47 PM   #241
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Quote:
Originally Posted by Patience View Post
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?
Of course, Patience. The cream sauce is simply minced ginger, garlic and maybe 1/2 t turmeric sauteed in a little butter until fragrant, add spinach to wilt then around 3-4 T HWC until simmering. season to taste. I just seared salmon MR , placed on top of creamed spinach then drizzled with peanut sauce and topped with chinese red cooked pork. Here's a link to how it's basically done although I add 4 pieces star anise, cardamom pods and a touch of cinnamon..
Red-Cooked Pork Belly Recipe | Epicurious.com
Peanut sauce that I made was the short-cut version> 1T ea. minced ginger, garlic and scallion sauteed in coconut oil then added 3T coconut aminos or soy, 3T lime juice, sliced mint, basil and cilantro to taste, 1 C coconut milk and 1.5 C smooth peanut butter, simmer then blend.
Today,
Br> BPC
Lu> grass fed beef burger on flaxseed roll, Bacon, lettuce, tomato, onion
keto bbq sauce
D> too busy to eat anything but a fat bomb. Not hungry though. Just checked ketones at 1.7mM. Marinating beef heart in Mexican mole for tomorrow. Here's a pic of the size. (my assistant is a rather diminutive gentleman with smallish hands but you can get the gist of it.
IMG_0681.jpg
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Old 12-24-2013, 09:00 AM   #242
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Thanks so much. I have on hand what is needed for the ginger cream sauce, (without making a grocery store run).
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Old 12-25-2013, 01:12 AM   #243
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Lrrych, your menus look absolutely ravishing. I'm new to this WOE, and you sure make it look delectable.
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Old 12-26-2013, 06:28 AM   #244
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I agree. If anyone complains about the food being boring or plain, I am going to send them straight over to Lrrych!!

Today I am doing a fat fast of sorts cause my eating yesterday pushed my ketones as low as I have seen them since I started testing. .5!!

So 2 bpc, cream cheese/sour cream pudding and shirataki noodles in Alfredo sauce are what is on the menu today. I have also allowed for a few squares of Lindt 99% chocolate if I feel the need.
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Old 12-26-2013, 07:51 AM   #245
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Originally Posted by 4devochki View Post
Lrrych, your menus look absolutely ravishing. I'm new to this WOE, and you sure make it look delectable.
Wow..so nice you guys, just want to share my delight in exploring this WOE to whoever might want to listen...all of you and my other friends and family. My beef hearts have been marinating several days now. I'll figure something out to share with you folks at some point today ;-)
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Old 12-26-2013, 11:28 AM   #246
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Yesterday:

B: black coffee
L: creamed spinach, dark meat turkey, egg nog Ice cream (xylitol)
D: beef short rib

Today:
B: black coffee
L: creamed spinach and dark meat turkey, and a little egg nog icecream.
D: not sure but probably some leftovers
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Old 12-26-2013, 02:56 PM   #247
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Br>BPC
Lu>Oaxacan mole marinated beef hearts grilled, turmeric-mascarpone creamed spinach, reduced bone broth, horseradish crema, red onion/guajillo chile marmalade
D>Chinook salmon, kale caesar, poached eggs, habanero-tomato salsa
I'm amazed that I'm still in ketosis (1.2 this morning) after eating sweet cheese filled crepes (wheat and sugar-yikes!! what was I thinking?) on top of the red wine...heh heh heh ...good times.

beef heart / lunch= IMG_0688_zps64a7df08.jpg
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Old 12-27-2013, 11:37 PM   #248
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Joes eggs ~ Spinach ~hamburger ~ eggs

2 hamburgers 2 slices of cheese
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Old 12-28-2013, 01:40 PM   #249
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B: not hungry. Fat adapted?
L: liver, egg, sauerkraut,
S: Coffee, butter, coconut oil
D: grassfed burger or hot dog with more sauerkraut.

Will drink 32 ounces of teavana tea.
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Old 12-30-2013, 07:02 AM   #250
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B<BPC
L<liverwurst lettuce wrap
snk> grilled beef hearts
D<scrambled eggs and garlic gruyere sausage
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Old 12-30-2013, 07:43 AM   #251
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Lrrych, can you describe what beef hearts are like? I have tried tongue but never heart.
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Old 12-30-2013, 09:44 AM   #252
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Beef heart: tastes like a beef muscle meat with all the benefits of organ meat (ie; b vitamins, micronutrients, coQ10). If you marinate a few hours to overnight it reduces the miniscule gamey flavor. Quick sautee or grill to med-rare keeps it from being tough. This past week I used it an asian stir-fry, grilled it SW style, sauteed it French style with shallots, mustard, deglazed with cognac and demiglace finished with cream and butter...At the restaurant I work at I'd say 15 of the staff tried it for the first time...all of them were surprised at how much they liked/loved it. Comments were; it's nothing like liver, has a poultry-gizzard like texture/crunch, tastes like steak, it awakens our ancient cellular memory of how good and necessary it is to eat (I loved that one.) You can also slow-cook/braise it in a stew. Doesn't store toxins.
Cheap. Has some but very little PUFAs. I get mine from 100% grass fed/finished ruminants although I would buy from the grocery store after reading the research. Nuff said?
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Old 12-30-2013, 12:47 PM   #253
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Awesome and thank you! I have a source for grass fed so will approach them about putting aside a heart for me. Do you think freezing it would effect the texture and taste? That is how the prepare all their meat for market.
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Old 12-31-2013, 06:19 AM   #254
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I'm determined to find some quality beef hearts this week! Thanks Larry.

Yesterday:
B: blueberry green tea with butter and MCT (tastes like a blueberry muffin!)
L: same tea
S: small handful of pepitas
D: half of a grassfed burger w/pimento cheese, salad with buttermilk ranch.
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Old 12-31-2013, 07:54 AM   #255
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Green, me too but not this week. Let us know how it works out?
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Old 12-31-2013, 08:13 AM   #256
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Quote:
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Green, me too but not this week. Let us know how it works out?
I'll for sure let you know how it goes. I say "this week." Hopefully I can make it happen.
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Old 01-01-2014, 04:33 PM   #257
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so busy at work these days!!
B>BPC
L>Arctic char, spinach, ginger-turmeric cauliflower rice
D> gruyere sausage and fried egg sandwich on flaxseed bun, mustard,
cocoa/peanut butter fat bomb
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Old 01-01-2014, 05:49 PM   #258
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I'm new to this WOE and I thought I'd join you to get some ideas.
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Old 01-02-2014, 06:07 AM   #259
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Oh, on the beef heart thing: I also use it to grind with regular beef (cheaper cuts) to make really nice and healthy burgers. Works well and it's cheap! The burgers taste nice, nothing out of the ordinary really. I buy mine and then quarter it, and freeze the pieces separately for smaller portions. I have not marinated mine yet, but cubed and slow cooked it is very nice and tender actually. Ground does not add or take away from the texture of regular ground beef. It's just really lean, so make sure you add some fat to make it NK.

Had slow cooked ox cheeks the other day in a red wine jus.... It was to die for!!!! I'd only tried pig cheeks before, which I loved, but the ox cheeks were on a whole other level! Nice and fatty meat, and so tender I didn't need a knife to cut it.

I also finally managed to cook up a whole bunch of poultry bones to a nice broth: I find adding goose and duck bones and carcasses increases the gelatine in the broth substantially compared to only using chicken bones/carcass. And it made for a more rich, flavourful broth too! I usually freeze all bones that are left from cooking meat and poultry and then when I think I have enough to make a gallon or so of broth I cook them up in two big pots... I tend to separate poultry from pork/beef.
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Old 01-03-2014, 06:54 PM   #260
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mmmmm love beef cheeks, used to make raviolis with them. Going to get me some next week for sure!!! Blueberry green tea from "Green's" post with butter and MCT sounds delish as well. Going to look for it online now.

B>BPC (bulletproof coffee for those of you who don't know)
L> spinach goat cheese omelette with arctic char
D> chicken broth, bratwurst on flaxseed bun with Heidelberg mustard
Cocoa peanut fat bomb (organic peanut butter on sale, couldn't resist)
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Old 01-03-2014, 07:36 PM   #261
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This thread is making me hungry!
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Old 01-04-2014, 06:32 AM   #262
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Chicken fingers and celeriac fries. Here is what the chicken fingers look like....
Attached Images
File Type: jpg chicken fingers mustard sauce.jpg (34.9 KB, 13 views)
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Old 01-04-2014, 09:58 AM   #263
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B- skipped was out early doing errands
L- BPC
D - Corned Beef n Cabbage
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Old 01-04-2014, 10:02 AM   #264
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Cathy, what kind of coating is on the chicken nuggets?
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Old 01-04-2014, 10:22 AM   #265
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It is crushed pork rinds with a bit of coconut flour mixed in.
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Old 01-05-2014, 08:07 AM   #266
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Great looking chicken nuggets Cathy!
Yesterday/ Saturday
BPC
No lunch , just snacked on guacamole, celery..couple bites of Puerto Rican style sofrito rice
D>Salmon, spinach, fried eggs, chicken broth, fat bomb...simple fast
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Old 01-05-2014, 08:08 AM   #267
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Corned beef and cabbage not a good match for me. Threw me outta ketosis. *sigh*
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Old 01-05-2014, 05:28 PM   #268
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Br>BPC
L>Jamaican jerk chicken wings, sofrito cauliflower rice with peas, spinach
D>beef burger with fried eggs, tomato chipotle salsa, goat cheese cream, kale
fat bomb

Lu/IMG_0697_zpsd2a88cb8.jpg
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Old 01-06-2014, 01:53 AM   #269
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D: leftovers from Saturday's dinner: celeriac mash, stir fried savoy cabbage and spicy chorizo sausage in red wine and a piece of feta cheese. For dessert maybe a spoonful of creme fraiche, depending on appetite/hunger.
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Old 01-06-2014, 06:19 AM   #270
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I made a crustless cheesecake last night. I was afraid of losing hydro again (ice storm) and what would I eat? Happily, still have power and now a nice cheesecake. I am going to portion it and freeze 3/4 for future use but today, I am having cheesecake for lunch!
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