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Old 01-03-2017, 07:45 PM   #161
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Originally Posted by GA Home Cook View Post
Hi Steve - have you made this before? Would be interested in your evaluation.
Hal, I completely forgot to come back and give my report. First of all, I changed up the dessert. I ended up making a Kahlua Cheesecake instead of the chocolate one I originally planned. It ended up being a fantastic choice. It was light and creamy and delicious.

Here's the recipe I used:
Low Carb Cheesecake Recipe | All Day I Dream About Food

Photo:
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Old 01-03-2017, 10:24 PM   #162
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That looks really yummy. Where does one buy granulated erythritol?
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Old 01-03-2017, 10:34 PM   #163
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That looks really yummy. Where does one buy granulated erythritol?
I buy it here at my local co-op under the brand name of Swerve. It looks like Amazon sells it in Canada, but for a lot more than what I can get it for. I pay $6 for a 340g bag, which is a lot more expensive than sugar, but then again, I only bake a couple of times a year.

Other sweeteners can easily be substituted.

Link here:
https://www.amazon.ca/s/ref=nb_sb_ss...itol+sweetener
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Old 01-03-2017, 11:08 PM   #164
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Thanks Steve.
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Old 01-04-2017, 07:27 AM   #165
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Thanks Steve - No worries about forgetting. As a friend told me "as I get older I have a hard time remembering all the things I forget"


Hal
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Old 02-21-2017, 10:59 AM   #166
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Bliss, so far I'm ok without bread, but you hit the nail on the head when you said:" Crackers are one thing I am always looking for, to top with cheese, cheese spreads, liver sausage. None of those foods are quite as nice eaten alone or on lettuce leaves."
Cheese without crackers is tragic.
I'm sure no baker, but I came across this recipe the other day, and I might give it a go. I adore sesame seeds.
Gluten-Free Sesame Crackers Recipe | Elana's Pantry
Kayelle, I've been making a cracker much like the recipe link you posted and it turns out pretty good. I use about 1/3 C almond meal, 1/3 C processed hulled sesame seeds, 1-3 T of chick pea flour, 1/3-1/2 vegetable roasted down to almost dry (cauliflower, broccoli, tomato), 1 egg, 1 T oil, 1/2 t salt, processed in a food processor to a paste. Spread it between two layers of parchment, and roll it out as thin, almost see through, remove the top layer of parchment, score them, bake at 170 degree F for hours, then turn them over and leave them in the oven for another couple hours. It's half way between baking and dehydrating. I sprinkle in a little rosemary or thyme when I make them. A cup or cup and a quarter of paste will cover the back of a half sheet pan.

The broccoli one, you can kind of taste the broccoli. The cauliflower one, I can't tell it is cauliflower. I haven't tasted the tomato one yet. This all makes me a happy camper.
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Old 08-17-2017, 10:37 AM   #167
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Hi, all! New to the keto way, and so grateful to find you here. Started off with a seven day fast, water and the turmeric paste I make and take for inflammation, so about eighty calories a day, mostly fat (coconut oil and turmeric), low carbohydrate. Went from there to green salads, red meat, skin-on poultry and fish. So, all told, I'm about two and a half weeks into this, and I clearly have a lot to learn.
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Old 08-17-2017, 02:01 PM   #168
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Hi, all! New to the keto way, and so grateful to find you here. Started off with a seven day fast, water and the turmeric paste I make and take for inflammation, so about eighty calories a day, mostly fat (coconut oil and turmeric), low carbohydrate. Went from there to green salads, red meat, skin-on poultry and fish. So, all told, I'm about two and a half weeks into this, and I clearly have a lot to learn.
Good luck! Let us know how it goes!
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Old 08-17-2017, 04:16 PM   #169
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My most recent keto "find" doesn't involve food at all, but rather the lack of it.

For the last few weeks, I've been experimenting with a technique known as intermittent fasting (or IF) which is described in several keto resources, where you rely entirely on fat stores to provide fuel, rather than dietary fat.

Today I'm on the second day of a fast that began Tuesday evening. Weirdly, I don't feel much hunger at all. In fact I feel great, and was even able to go for a workout yesterday afternoon. I guess this is one of the advantages of being fully adapted to burning ketones instead of glucose derived from carbohydrates. Six months ago I wouldn't have been able to go without food for more than 12 hours at most.

The only "food" I've consumed has been coffee with cream in the morning, and just water for the remainder of the day. Tonight I plan on having a real dinner.

This has also (not surprisingly) brought my blood sugar down considerably. Yesterday it was in the low to mid 70s most of the day. When I got up this morning it was 79. Normally my BG is always around 90 in the morning. I'll continue to check it throughout the day to make sure it doesn't drop too low.
Last year my daughter, who was a gestational diabetic was diagnosed with DM2. Instead of taking the metformin, I had her do intermittent fasting with a keto diet. She dropped 50 pounds in 6 weeks, normalized her blood sugar and has kept her DM reversed ever since.
We have a lot of patients on Keto diets...my favorite book is "Fat Bombs" Tons of recipes for sweet or savory treats that are keto friendly. The smoothies are amazing and I add a few ice cubes and turn it into an icy shake...yum.

https://www.amazon.com/Sweet-Savory-...ords=fat+bombs
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Old 08-18-2017, 07:12 AM   #170
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Hi, all! New to the keto way, and so grateful to find you here. Started off with a seven day fast, water and the turmeric paste I make and take for inflammation, so about eighty calories a day, mostly fat (coconut oil and turmeric), low carbohydrate. Went from there to green salads, red meat, skin-on poultry and fish. So, all told, I'm about two and a half weeks into this, and I clearly have a lot to learn.
Holler if you need ideas or have questions. Good Luck.
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