Damn I need to cook some of these up, these look fantastic
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I am just thankful that I looked at this thread while my mouth was still burning, so I don't get hungry right now. It all looks fantastic.
I'm interested in that heart of palm stuff, and will probably try it, because I love pasta, but have recently eschewed it |
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I also use it in homemade pho or ramen. It will never be exactly like noodles, but it’s not bad at all. I cannot take the shirataki noodles…I can’t get past the texture. Rubbery. Weird mouth feel and bite for me. I just can’t do it. :funny: |
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Turkey tacos last night, which is nothing extraordinary. But I thought I would share because I make my own taco seasoning. The store bought stuff has a lot of sugar.
INGREDIENTS
Stir all ingredients together. Store in an airtight container. I use two tablespoons per pound of meat but you can add more or less based on your taste. I usually triple or quadruple the batch and store it in the pantry. Limited toppings today because I need to grocery shop tomorrow. Attachment 65687 Attachment 65688 Attachment 65689 Attachment 65690 Attachment 65691 |
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:leaving:
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Those are tasty. A little too tasty. I also like Rebel. But they’re all a little calorie heavy for me. I only get it occasionally. :funny: |
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Keto chicken teriyaki
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This is adapted from @Nox mom’s authentic recipe. I altered it to make it keto friendly.
Chicken Teriyaki (I usually double or triple the marinade and mushrooms, since everyone scoops so much of the sauce and mushrooms up with their chicken.) Ingredients
Directions
I served mine with riced cauliflower. Attachment 66669 Attachment 66670 Attachment 66671 Attachment 66672 Attachment 66673 Attachment 66674 |
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Pumpkin stuffed with meatloaf. Swapped out their meatloaf recipe for a keto turkey meatloaf (substitute in grated Parmesan or crushed pork rinds for bread crumbs).
Pumpkin is a little higher in carbs but low in calories. I usually save this for a day when I haven’t had many carbs earlier in the day. https://www.cdkitchen.com/recipes/re...af117734.shtml Attachment 69917 |
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Chicken piccata. Made with almond flour instead of wheat flour. I follow this recipe. I like my sauce a little more tangy, so I add a little extra lemon zest and juice to the sauce. I also pound out my chicken thinner, which the recipe does not call for. https://www.savorytooth.com/lemon-chicken-piccata/ I usually serve it with cauliflower mash. Or over palmini noodles. |
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