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Old 08-31-2016, 08:13 AM   #151
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Hi Steve - these look great. low carb works great for me, I just struggle when I travel for some reason. I am always interested in any recipe that you have that are T&T. thanks


Hal
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Old 09-21-2016, 08:52 PM   #152
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Want to know what happens when you just have a little pasta here, a little bread there, a few french fries for a couple weeks? I know, gained 5 lbs.

I went back on less than 20 g carbs again, starving for 3 days, ate almost no carbs and ate my fill. Lots of protein, fat, some vegetables. I was full on the 4th day. All is well, I'm back on low carb again. Things feel good too.

I ran across the shirataki tofu macaroni (2 servings) at a select grocer. They had a funny texture, kind of squinchy, not tender like macaroni, but edible. I'll finish the second serving but I'm not sure I liked it that much. Another thing I picked up was some tempeh. I've never eaten it before. It's low in carbs per serving. I'm going to give it a try very soon.
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Old 09-26-2016, 06:05 PM   #153
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I LIKED the tempeh a lot, good texture, nutty mild flavor. I made it like Larry recommends, browning slices of it in oil. Then I made a curry, with curry paste, onions, garlic S&P, tomato sauce, coconut milk, zucchini. Once I had the sauce boiling, I put the browned tempeh in, and cooked it all down until it was a thick sauce. I liked it, a lot. I'll get that again. It has 3 carbs per serving. That was my first time trying tempeh.
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Old 10-10-2016, 06:24 PM   #154
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Looks like I joined the club. Doc says I have to cut back on carbs...It's been a week and I have lost 8 lbs...basically just meat, cheese and vegetables so far. Feel good but hoping to get more variety in my meals...I'm going to go hardcore for a month, when I go back to see him. Then, once(if) I can get down to a desired target, I will start introducing more things. I don't know much about diets as I have always eaten and drank whatever I wanted. Which is why I am here, I suppose..
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Old 10-10-2016, 06:33 PM   #155
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Welcome to the club Rock. It's really not as hard as you might think. Occasionally I miss food high in carbs, but not often anymore. It's just a different way of thinking actually. I know you love to cook, as I do, and you'll find it's an interesting culinary adventure in time.
Best of luck...you're sure off to a great start!!
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Old 10-11-2016, 03:35 AM   #156
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Butter and Coconut oil, Roch! Toss eggs in there for some variety. Seafood is your friend, too...especially oily fish. Good Luck!
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Old 12-22-2016, 05:07 PM   #157
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I'll be making this on Sunday:

Close to Keto Purple Sweet Potato Pie

Ingredients for Pie Crust

½ to 1 tablespoons chilled butter to grease the pie dish

4 tablespoons chilled butter cut into tablespoons
4 tablespoons chilled lard or palm oil shortening measured out in tablespoons
1¼ cups almond flour
¼ cup potato starch
½ cup tapioca flour
½ teaspoon kosher salt
1 egg
1 teaspoon vanilla extract

Ingredients for Pie Filling

2 cups mashed/puréed organic purple sweet potatoes (approximately 2 purple sweet potatoes – one medium and one small)
1 tablespoon butter
5.7-ounces full-fat canned coconut milk, blended
3 eggs
1 tablespoon vanilla extract
½ cup maple syrup (leave out if totally Keto)
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger


DIRECTIONS

Preheat oven to 350°F. Grease a 9-inch pie dish with butter.

For the crust:
Add dry ingredients to a food processor and pulse to combine.
Add butter and shortening in tablespoon sized pieces. Add the egg, salt and vanilla. Process for several minutes until the dough forms into a ball.
Place dough in the middle of the greased pie dish.
Grease your fingers with some butter and flatten the dough until the bottom and the sides of the dish are evenly covered.
Poke the dough on the sides and bottom with a fork.
Bake for 10 minutes. Remove and let cool.

For the filling:
While crust is cooking, wash, peel and cut sweet potatoes into chunks. In medium sauce pan cover potato with water and cook, covered, until tender. Remove from heat and drain leaving just a small amount of the water.
Add butter and mash with a hand masher or puree in a food processor.
In a medium mixing bowl whisk together the eggs, vanilla extract, maple syrup, blended coconut milk, cinnamon, nutmeg and ginger. Sprinkle the spices over the top of the potato mixture blend together until spices are troughly mixed with no lumps.

Pour the sweet potato pie filling on top of the crust, flatten crust if needed.
Bake 50 minutes or until pie filling is set. Let cool x 1 hour. Serve with whipped cream.
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Old 12-22-2016, 09:56 PM   #158
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I'm bringing dessert on Sunday. This is what I've got in the works:

Low Carb Keto Chocolate Cheesecake Recipe | All Day I Dream About Food
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Old 12-23-2016, 11:26 AM   #159
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Hi Steve - have you made this before? Would be interested in your evaluation.


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Old 12-23-2016, 05:12 PM   #160
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Quote:
Originally Posted by GA Home Cook View Post
Hi Steve - have you made this before? Would be interested in your evaluation.
It's a first for me, but I generally trust Carolyn's dessert recipes. The only bad one I ever had was a chocolate cake recipe that came out dry - and in all honesty it may have been my own fault.

I'll report back after we have it on Christmas.
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