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-   Nutritional Ketosis / High Fat, Low Carb (http://www.lowcarbfriends.com/bbs/nutritional-ketosis-high-fat-low-carb/)
-   -   Which foods are your NK menu staple? (http://www.lowcarbfriends.com/bbs/nutritional-ketosis-high-fat-low-carb/821007-foods-your-nk-menu-staple.html)

Mimosa23 01-16-2014 05:18 AM

Which foods are your NK menu staple?
I guess I'm just curious, LOL!

I tend to go for the same stuff, because it's easy and I know it's what fits in to my macros for the day.

My go-to foods at the moment are:

- kerrygold butter
- homemade cultured mayo (made with avocado oil)
- ground beef
- sardines in extra virgin olive oil
- eggs
- feta cheese
- parmesan cheese
- mature gouda cheese
- coconut oil
- good coffee
- cultured saurkraut
- homemade bone broth
- avocado
- bacon

Everything else varies, but it seems the above items are always available in my house!

I just ordered shirataki noodles, in all sorts of different shapes. Haven't had them for a while! I'm wondering if they are edible cold as well, would love to make a nice pasta salad with bacon and avocado...

clackley 01-16-2014 05:58 AM

Many of my staples are the same but here are some different ones...

99% Lindt chocolate
shirataki noodles
hwc (heavy whipping cream 35%)
coconut oil
cream cheese
almond milk
glucomannan powder
liquid sucralose
sparkling water

JennyP 01-16-2014 06:45 AM

Mimosa, may I ask how you make your mayo?

labmini 01-16-2014 06:48 AM

This is super helpful to see for us newbies! Thanks so much!

Mimosa23 01-16-2014 07:42 AM


Originally Posted by JennyP (Post 16759339)
Mimosa, may I ask how you make your mayo?

I do the following:


1 whole organic egg, raw
1TB white vinegar
1TB Dijon mustard
squeeze of lemon
pinch of salt
twist of pepper
touch of stevia
1TB whey (I get whey from letting my yoghurt drip in a cheesecloth to make yocheese)
Avocado oil
Light olive oil

In a high but narrow beaker put the egg, mustard, vinegar, stevia, salt and pepper. With a stick blender mix this in about 10 seconds on high. Then whilst you have the blender on, in a small but steady stream add the oil of your choice (I tend to use avocado and olive oil) until the mayo is emulsified and to the thickness that you want. Then add another splash of oil so that it's a little thicker than you want. Now stop the blender. Try for taste and season more if not right for your taste. Then add a squeeze of lemon juice (about a tsp to TB) and the whey. Mix this in with a spoon. Cover and leave on the counter for about 7 hours. Now your mayo is cultured so it's healthier and it keeps for longer! Store in an airtight jar in the refrigerator.


Mimosa23 01-16-2014 07:43 AM


Originally Posted by labmini (Post 16759344)
This is super helpful to see for us newbies! Thanks so much!

That's what I thought!

It is also super helpful for us stuck in a rut! :hiya:

Auntie Em 01-16-2014 11:10 AM

Mmmm, Mimosa, what a delicious supply you have. :)

Things I keep on hand:

Kerrygold, both salted and unsalted
bone broth and marrow fat

pastured hh (I use this for tea, for drinking in hot water, and for yoghurt, rennet creams, custard, etc.)

canned salmon, mackerel, sardines, herring, and kippered herring
good salt

roast beef (I cook a pressure-cooker roast in bone broth and butter and then store it in jars in the fridge.)

I grow leaf mustard and leaf radishes, green onions, chives, and various herbs, both perennials and annuals.

unsweetened baking chocolate
black tea, Puerh tea (for a probiotic)
decaf coffee

white vinegar
malt vinegar

spices, herbs
back-up canned vegs, just in case: green beans, pumpkin

Brewer's yeast

Once in a while I eat nuts or cheese, or use hwc, but I am not keeping those on hand right now, as I'm being a bit stricter with my food plan.

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