|01-16-2014, 06:18 AM||#1|
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
- feta cheese
- parmesan cheese
- mature gouda cheese
- coconut oil
- good coffee
- cultured saurkraut
- homemade bone broth
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...
|01-16-2014, 06:58 AM||#2|
Join Date: Mar 2000
WOE: N.K.=vlc/hf/moderate protein & organic/pastured
Start Date: Restart Oct 18 2009
Many of my staples are the same but here are some different ones...
99% Lindt chocolate
hwc (heavy whipping cream 35%)
Original start - Feb. 2000 180/125
"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia
“Eat animals. Mostly fat. Enjoy!
"I resist insulin" Hyperlipid
|01-16-2014, 07:48 AM||#4|
Senior LCF Member
Join Date: Mar 2011
Location: LI, NY
WOE: Keeping it real, clean and low carb
Start Date: 7/1/12
This is super helpful to see for us newbies! Thanks so much!
Working on becoming Mini
KISS and swoosh!
|01-16-2014, 08:42 AM||#5|
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)
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.
|01-16-2014, 08:43 AM||#6|
It is also super helpful for us stuck in a rut!
|01-16-2014, 12:10 PM||#7|
Very Gabby LCF Member!!!
Join Date: Apr 2010
Gallery: Auntie Em
Stats: 170cm, 62Kg
Start Date: Maintenance since 2000
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
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)
back-up canned vegs, just in case: green beans, pumpkin
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.
No one stores lipids or glucose in their blood stream. It all goes in to short term storage. What comes out determines weight loss. Insulin determines what comes out. ...
Let's summarise. This is very, very important: Excess insulin causes insulin resistance. End summary.
---Peter Dobromylskyj, Hyperlipid
LCHF Maintenance: 50-60P: 110-130F: 30-35C
Support thread for Food Intolerances
Support thread for Dr. Richard Bernstein's Laws of Small Numbers Plan
Last edited by Auntie Em; 01-16-2014 at 12:11 PM.. Reason: added something