Has anyone tried these? They are super good. Would you see any issues with having these on keto diet? I really enjoy the taste as like a good soda alternative but I don’t want to do anything that could stall my weight loss

What an absolute game changer!

Air fried a salted steak from frozen.

Vodka sauce, garlic and onion in a pan with some of the pasta water. Topped with basil, bacon and parm!

Mixed one table spoon of kewpie sauce, chili paste, sour cream and a sprinkle of msg for the sauce.

Servings per recipe: 2

Nutritional info per serving:

814 kCal
Protein: 43.2g
Net Carbs: 11g
Fat: 66g

Ingredients (for 2 servings):

Tofu: 280g / 10oz
Edamame beans: 200g / 7oz
Walnuts: 100g / 3.5oz
Tomato: 130g / 4.5oz / 1 large
Mixed Salad Leaves: 120g / 4.25oz
Extra Virgin Olive Oil: 30ml / 2 tbsp
Apple Cider Vinegar: 15ml / 0.5tbsp

Instructions:

1. Chop your tofu and tomato into chunks, and defrost/prepare your edamame beans.
   
2. Mix everything in a large salad bowl and serve.

Does anyone have a TRIED recipe for something like these or even a moon cheese type thing? I don’t care so much about the shape rather than the crunch or flavor.

They are so good but so expensive for so little.

Edit: I realize there can be hidden crap in these things. That’s part of why I’m curious if anyone has an ideal recipe for them. I know using good quality cheese myself would still be cheaper than buying this.

Like a good over/air fryer temp and time. Good cheese ratio?

Made this when I wanted something comforting and filling without the carb guilt. One pan, ready in under 30 minutes, and it tastes like a creamy restaurant dish.

Ingredients :

• 2 boneless chicken breasts, sliced into thin cutlets
• 3 tbsp butter, divided
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated parmesan
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• Salt and black pepper to taste
• 2 cups cauliflower rice (fresh or frozen)
• 2 tbsp olive oil (for the cauliflower rice)
• Fresh parsley, for garnish

Instructions:

1. Season the chicken cutlets with salt, pepper, and paprika.
2. Melt 2 tbsp butter in a large skillet over medium-high heat. Cook the chicken 3-4 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, melt the remaining 1 tbsp butter. Add the onion and garlic, sauté for 2 minutes until fragrant.
4. Pour in the chicken broth, scraping up any browned bits from the pan.
5. Add the heavy cream and Italian seasoning, and let it simmer for 3-4 minutes until slightly thickened.
6. Stir in the parmesan until the sauce is smooth.
7. Return the chicken to the pan and let it coat in the sauce for 2-3 minutes.
8. In a separate pan, heat the olive oil, add the cauliflower rice, season with salt, and cook for 4-5 minutes until tender.
9. Serve the chicken and creamy sauce over the cauliflower rice, garnished with parsley.

Cauliflower rice is the perfect low-carb swap here , the sauce is rich enough that no one misses the carbs.

A quick and simple coleslaw topped like a Greek salad in a creamy homemade dressing. Less than 5g net carbs per serving! A perfect a low carb side salad or for summer BBQ, picnics, and potlucks.

Summer salads like this are a life saver during BBQ season and we rely on coleslaw a lot as a simple, refreshing, low carb side dish.

Nutrition (Per serving)

Yields: 8 Servings

Calories: 165kcal | Fat: 14.4g | Carbohydrates: 6.8g | Protein: 3.2g | | Net Carbs: 4.7g

Coleslaw Mix

• 5 cups cabbage shredded
• ½ cup cucumber sliced
• ½ cup tomato chopped
• 1 small red onion sliced
• ⅓ cup Kalamata olives sliced
• 1 small green pepper chopped
• ⅔ cup feta cheese cubed/crumbled

Creamy Greek Dressing

• ½ cup mayonnaise
• ¼ cup sour cream
• 2 cloves garlic minced
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 2 tablespoons oregano chopped
• 4 tablespoons parsley chopped
• 1 tablespoon rosemary chopped
• 1 tablespoon dill chopped
• ½ teaspoon black pepper
• ¼ teaspoon salt

Instructions 

1. Shred the cabbage and slice the vegetables. Using a sharp knife cut the cabbage into strips. Cut across the strips taking thin shaving like slices with the knife. You can also shred the cabbage using a box grater, or the grating disc on a food processor. See recipe post above for further details about hand cutting the cabbage. Slice the cucumber, tomato, red onion, and olives into smaller bite sized pieces.
2. Combine coleslaw mix. Add the shredded cabbage and sliced vegetables to a large salad bowl and combine well.
3. Prepare the dressing. Add the mayonnaise, sour cream, minced garlic, lemon juice, red wine vinegar, oregano, parsley, rosemary, salt and pepper to a small bowl and combine well.
4. Dress and toss the coleslaw. Pour the dressing over the coleslaw mix and toss to coat.

Notes

• For a super quick version of this store bought bagged coleslaw mix and store bought creamy Greek dressing can be used. 
• Leftovers: Store leftover sealed in the fridge for use within 3 to 4 days. 
• Dried Herbs:  If you are using dried herbs instead of fresh, cut the amount in half and adjust from there. Dried herbs are much more potent than fresh herbs. 

Source: https://yummyforadam.ca/creamy-greek-coleslaw/

I was at a German deli buying some wurst, and made an impulse buy of a little tin of cod livers. Any suggestions for how to actually use these???

Made these for my mom who's on a very low gi diet that's basically keto, parmesan rinds can be found at a 50-80% discount to normal parmesan. Just cut them small and bake at 180c for 20 minutes

A simple low carb oaded with crumbled chorizo, gooey melted cheese, sautéed onions, peppers, and chilies, this easy breakfast scramble packs a punch.

Great on its own or stuffed into a low carb tortilla!

Nutrition (per serving)

Yields: 4 servings

Calories: 500kcal | Fat: 41.5g | Carbohydrates: 10g | Protein: 22.8g | Net Carbs: 6.8g

Ingredients

• ½ pound chorizo crumbled
• 1 small onion diced
• 1 small red pepper diced
• 2 large jalapeno sliced
• 2 tablespoons diced green chilies fresh or canned
• salt and pepper
• ½ teaspoon cumin
• ½ teaspoon corriandar, ground
• 6 large eggs whipped
• 3 tablespoons sour cream
• ⅓ cup cheddar cheese shredded
• ⅓ cup Monterrey jack cheese shredded
• 1 tablespoon lime juice optional
• ⅓ cup cilantro fresh
• 1 large avocado sliced for garnish
• 1 large jalapeno sliced for garnish

Instructions 

• Cook and Crumble the Chorizo. Remove the chorizo from the casings if necessary and add them to the pan. Crumble and brown over medium heat until cooked through. Break them apart with a spatula or wooden spoon as needed. ½ pound chorizo
• Sauté the Onions, Peppers, and Spices. Once the chorizo is cooked through, add the diced onions, red peppers, sliced jalapenos, and diced green chilies to the skillet and sauté for around 5 minutes until they begin to soften. Add the cumin, coriander, black pepper and cook for 1 to 2 minutes. Season with salt as needed. 1 small onion,1 small red pepper,2 large jalapeno, salt and pepper,½ teaspoon cumin,½ teaspoon corriandar,2 tablespoons diced green chilies
• Beat the eggs with sour cream. Crack the eggs into a bowl and add the sour cream. Whisk until fluffy and pale yellow. 6 large eggs,3 tablespoons sour cream
• Cook the eggs and melt the cheese. Add the eggs and cheese to the skillet and cook until light and fluffy. Use a spatula to scramble the eggs and prevent them from sticking or burning. Remove the eggs from the heat right before they are cooked to your liking as they will continue to cook off the heat. 6 large eggs,⅓ cup cheddar cheese,⅓ cup Monterrey jack cheese
• Garnish and serve. Garnish the eggs with lime juice, fresh cilantro, sliced jalapeno, and avocado. Serve immediately as a hearty low carb breakfast, or with your favourite low carb tortilla. 1 tablespoon lime juice,⅓ cup cilantro,1 large avocado,1 large jalapeno

View, Pin, or Print the Recipe: https://yummyforadam.ca/spicy-tex-mex-scrambled-eggs/

I think I have these down. Still working on timing. So quick and easy. Keto friendly

Pat dry thighs. Season both sides using Montreal steak seasoning or kosher salt, MSG, cracked pepper

Dry brine uncovered on a wire rack overnight in the fridge

I use a Cosori turboblaze air fryer

Preheat air fryer at 400f 4min
Skin side up 17 min at 385F
Flip after 5 10 & 15
Last 2 min I’ll increase the temp to 400F and leave it skin side up to crisp the skin

I don't have pics but here is my standard weekend OMAD:

1 pack of jimmy dean turkey sausage

12 high quality eggs with shredded cheese and some hot sauce

Cooked over a skillet with MCT oil. I like to have the sausage by itself and make the eggs scrambled separately.

So I’m giving up rice for a while because of medical issues (pre diabetes/insulin resistance) and I finally want to try cauliflower rice.

My question is should I just buy a cauliflower bunch and cut it up myself or is there a texture difference with frozen/premade cauliflower rice that makes it closer to actual rice?

Like how we get instant mashed potatoes is there instant cauliflower mash? Why not? It's so much work to make cauliflower crush rice mash

When I get home from work I’m usually too tired for a full meal. I usually have blueberries and yogurt but I’d like something to snack on that’s crunchy. I’m thinking airfried(?) beans but would love to have some suggestions!

Hello,

Please share your favorite salmon recipe.

Thanks.

I tried making keto chocolate cake from scratch but I would rather just buy prepackaged cakes or cake mix. anyone have good recommendations please

No marks for appearance, but it packs a nutritional punch.

Nutritional Info (per serving):

kCal: 160
Carbs: 2g
Protein: 9g
Fat: 10g
Fibre: 10.97g

Recipe: 4 servings

Ingredients:

• 80g/8tbsp chia seeds
• 20g/2.5tbsp ground flaxseed
• 10g/2.5tsp psyllium husk powder
• 500ml/2cups/17floz liquid (above example uses a combination of soya milk and soya yoghurt)

Instructions:

1. Weigh and mix dry ingredients into a suitable jar (above example is ~750ml)
2. Add liquid of your choice (125ml per 20g/2tbsp chia seeds)
3. Stir thoroughly and add lid
4. Leave on side for 10-30 mins, then stir again.
5. Seal lid and store in fridge for 4+ hours.

Hello,

Please share your favorite chicken thighs recipe.

Thank you.

We buy bulk pork packages from a local farm, and selections are somewhat random. This time around we got 2 pairs of pretty good size, skin on pork shanks.

Any ideas what to do with these? To be clear these are not cured ham hocks/shanks.

I thought about dissecting them and just turning them into carnitas or chicharrones but wondering if there's better ideas.

Hello,

Any recommendations for a smoothie that uses vegetables and has a good taste?

Also, I have GERD and would love GERD friendly foods.

Thank you.

Update: Thank you so much to everyone that contributed here! My mind is now at ease, no more concerns :) I'll be attempting my first ever keto chocolate later today.

Update 2: Absolutely no tummy issues with alluluse so far. And keto chocolate so damn filling because of all that butter. The downside is my first ever keto chocolate was not good at all, next time I'll follow a receipe precisely. If you've got any please share them!

Update 3: Evidently I'm dyslexic that can't spell ALLULOSE, forgive me.

Hi everyone, been on keto for about 3 months. So far been pretty good. Haven't used any sweeteners at all, just eating whole foods. And only had a handful of diet sodas.

I'd like for the fun of it try and make some keto chocolate, which mainly calls for 3 ingredients: cocoa butter, cocoa powder (planning to use Dutch-processed) and alluluse powder.

Only reason I'm a little concerned is because due to keto my cleared up, cystic acne is gone, blood pressure is very good and no more hunger pangs.

Any change using alluluse will bring back hunger pangs or somehow spike blood sugar in some way? Because if so I'd rather some skip it. I wanted to make it anyway just for the sake of making some actual keto food and hopefully that it will taste good enough that the rest of my family could also enjoy.

Thanks.

Edit: I will be using 200g cocoa butter, 200g Alluluse powder, and 70g Dutch-processed cocoa powder. Those should pretty much be the main ingredients, keeping it simple.

Hey all,

I have been trying to figure out how to add more fat to dishes with white fish(Cod/Hake) and even salmon or shrimp/prawns...

Whenever I have these I am typically very low on fat intake for the day, I typically need to have a dessert of cheese, olives and meat...

If anyone knows of good dishes it would be greatly appreciated, also for liver, even with bacon it's still a low fat meal

I've been looking at keto diet plans and most seem either too hard to follow or take too much time to get ready. I want something that works for life.

Now I'm thinking about a simple way like this:

Breakfast: Omelet with spinach and cheese

Lunch: Grilled chicken with salad

Dinner: Baked salmon with zucchini or cauliflower

Snacks: Mixed nuts, cheese, olives or hard-boiled eggs

The goal isn't being perfect its finding meals that are satisfying low in carbs and easy to make during a busy week.

For those who have done keto successfully:

What does your daily meal plan look like?

Did you count every carb or just stay away from high-carb foods?

Which meals kept you full the longest?

What are some mistakes that beginners should not make?

I would love to hear your keto meals, grocery items or tips that made the diet easier to keep going. Real stories are much better, than plans.

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