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Old 01-16-2014, 05:18 AM   #1
Mimosa23
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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...
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Old 01-16-2014, 05:58 AM   #2
clackley
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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
olives
almond milk
glucomannan powder
liquid sucralose
sparkling water
zucchini
cucumbers
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Old 01-16-2014, 06:45 AM   #3
JennyP
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Mimosa, may I ask how you make your mayo?
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Old 01-16-2014, 06:48 AM   #4
labmini
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This is super helpful to see for us newbies! Thanks so much!
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Old 01-16-2014, 07:42 AM   #5
Mimosa23
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Quote:
Originally Posted by JennyP View Post
Mimosa, may I ask how you make your mayo?

I do the following:

Ingredients:

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.

xxx
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Old 01-16-2014, 07:43 AM   #6
Mimosa23
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Quote:
Originally Posted by labmini View Post
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!
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my blog:
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Member of Bembo's Bits challenge 12th May - 10th June!
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Old 01-16-2014, 11:10 AM   #7
Auntie Em
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Mmmm, Mimosa, what a delicious supply you have.

Things I keep on hand:

Kerrygold, both salted and unsalted
bone broth and marrow fat

eggs
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
seaweed
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

CLO
Brewer's yeast
supplements

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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Beef, fish, eggs, butter, cream, gelatin, broths, sea salt, tea, and herbs.

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Protein metabolism requires some insulin response and any excess protein will be mostly converted to glucose, which requires a considerable amount of insulin to be used."
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Last edited by Auntie Em; 01-16-2014 at 11:11 AM.. Reason: added something
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