Home › Forums › Random Thoughts › Food: Recipes and Tips to Eat On! › Scavenger Keto'ing
- This topic has 15 replies, 7 voices, and was last updated 2 years, 7 months ago by
Steven S.
-
AuthorPosts
-
-
07/16/2018 at 12:52 pm #45517
I see many of you are keto / low carb eating on the forum.
Ryanne & Jay: How did you decide to start a keto / low carb diet? You seem VERY consistent with it.
My favorite place to get low-carb snacks is ALDI for cheap (nuts, cheeses, salamis, dark chocolate).
-
07/16/2018 at 1:08 pm #45521
Low carb and Keto diets became popular again several years ago. It’s not a new diet.
I think it just makes sense to cut down on carbs and sugar. We realized that we were really ingesting a lot of calories without ever being full.
It’s eye opening to walk around a grocery store and realize that almost everything sold is carbs and sugar. Only the stuff around the outside is actually unprocessed food.
-
07/16/2018 at 2:45 pm #45535
we try to keep it simple and not super restrictive too. like jay eats oatmeal and brown rice (i do too sometimes when i feel like it), but overall we try to not eat processed foods and a majority of the meals we eat are cooked by us at home, so it’s cheaper and we know what’s in it.
i also went off keto for many many months last year just because i felt like eating pizza. while that was super delicious, i did gain a bunch of weight that i’m trying to kick off now!
-
07/16/2018 at 3:26 pm #45548
We are in the same camp. I do Bulletproof Coffee (I don’t buy their oil, but I do coffee, 1 tbsp Coconut Oil, 3 tbsp Heavy Cream. Blend. Lots of cheese, nuts, and meat. Vegetables thrown in. Some fruit.
Little rice, little potatoes, little bread (on burgers only), some corn tortillas when we do Mexican.
No pasta, no pizza, no desserts.
Basically as close to “real” food as possible.
-
07/17/2018 at 9:26 am #45616
I did lazy keto for a few weeks in June and felt great and it was pretty easy. thanks for sharing.
-
01/15/2019 at 5:48 pm #55211
My family is now on team Keto. Well, my wife and daughter, but my other daughter is holding out (she is in great shape because she is in competitive gymnastics.
I do miss some foods, but once I get to my ideal weight I will back off a bit. Like take 1 day a week to eat what I want so I can continue.
The trick I have found is to find the foods you really like that are Keto. Then, you get to eat delicious food and you don’t care what you are missing.
My favorites so far are meat of all kinds (Lunch meat, steak, Ribs, Pork Tenderloin, etc), eggs, and cottage cheeze (this is a debatable Keto food, but I love it).
Mark
-
01/15/2019 at 7:14 pm #55216
yep, i’m back doing keto again too. finding some funky recipes for Keto pasta, that’s been fun, i’ll need to share some, they make it a bit easier, i love pasta!!
-
-
01/15/2019 at 9:18 pm #55220
Ryanne,
Yep, we are having some late night Keto lasagna that my wife claims is just as good as regular lasagna.
I will report back on what I think of it.
Mark
-
01/15/2019 at 9:55 pm #55221
And the verdict on the lasagna is …. Awesome!
It is a long process because you (well, my wife) have to make the noodles from scratch. That is part of the reason why we ate so late.
The consistency was actually better than regular lasagna. Regular lasagna is usually runny. This is more firm and has a little bit of a rubbery consistency. The taste was great, just about the same.
Best Keto meal I have had yet, but I only started this past Friday.
Mark
-
01/16/2019 at 9:04 am #55233
would love the link to the noodle recipe. i’ve gathered about 3 now, going to try each of them.
-
-
01/16/2019 at 10:21 am #55243
Ryanne,
I will get the recipe from my wife and send it to you.
Mark
-
01/16/2019 at 10:38 am #55247
Not strictly keto but a company called Banza makes pasta from chickpea flour, so it is much higher in protein and fiber than wheat and lower in carbs. It’s available on their website and I’ve seen it at Target and Safeway.
Also, you can buy ground chickpea flour from most Indian grocery stores (or online if not close by) and make a batter with eggs, water, spices, salt, a teeny bit of baking powder and coat whatever you want to fry. It doesn’t stick quite as well as regular flour batter but tastes very good and is a great substitute.
-
01/16/2019 at 11:37 am #55248
Ryanne,
There is a link to the video below, but no link to the recipe. So here is the recipe for the lasagna:
KETO LASAGNA RECIPE
*I doubled the recipe to make sure I had enough to make a full 8X10 pan. The lasagna I made had 2 layers, but you could do 3 layers if you prefer. I had about 7 “noodles” and about 2 cups of sauce left over, which I froze for another time. My family isn’t fond of Italian Sausage, so I just used 2 pounds of ground beef.Link to video: https://m.youtube.com/watch?v=mt-ZsyfHK8M
INGREDIENTS
Meat Sauce:
•1 lb 80/20 Ground Beef
•1 lb Mild Italian Sausage
•1 small Onion (chopped)
•3-4 Garlic Cloves (minced)
•28oz Can of Crushed Tomatoes (make sure there’s no added sugar)
•2 beef bouillon cubesNoodles:
•4 Eggs
•8 oz Cream Cheese (Full Fat)
•1/2 Cup Parmesan Cheese (Full Fat)
•2 1/2 Cups – Mozzarella Cheese (Full Fat)
•1 tsp – Italian Seasoning
•1 tsp – Garlic Powder
•1 tsp – Onion PowderCheese Filling:
•1/2 Cup – Cottage Cheese (Full Fat) mixed with 1 egg (or 1/2 Cup Full Fat Ricotta Cheese if preferred)
•1 1/2 Cup Mozzarella Cheese (Full Fat)
•1/4 Cup Parmesan Cheese (Full Fat)DIRECTIONS
Meat Sauce:
•Brown ground beef and sausage over medium high heat and drain excess fat.
•Add onion and garlic and saute’ 2-3 minutes.
•Add tomatoes, beef bouillon, and a little water (if necessary).
•Bring to a simmer, reduce heat and let simmer for 1-2 hours (I cooked on high pressure in my Instant Pot for 15 minutes instead of hours on the stovetop)Noodles:
•In a large bowl combine eggs, cream cheese, Italian seasoning, garlic powder and onion powder.
•Mix with a hand mixer 1-2 minutes or until smooth.
•Fold in mozzarella and Parmesan cheese until well combined.
•Spread out into an even layer onto a cookie sheet lined with a silicone mat or parchment paper.
•Bake in a preheated 375º oven for 25-30 minutes or until golden brown.
•Let thoroughly cool for 20 minutes.
•Using a pizza cutter cut the noodles in half and then into 1.5-2″ thick strips.Build the Lasagna:
•Layer sauce, noodles, and cheeses in an 8×10 casserole dish.
•Bake in a preheated 375º oven uncovered for 35-45 minutes or until bubbly.
•Top with remaining mozzarella cheese and Parmesan cheese and bake another 15-20 or until the cheese is melted and golden brown.
•Let rest 15 minutes before serving.Mark
-
01/17/2019 at 2:14 pm #55325
yummmmm!
yeah i used a similar recipe for noodles the other day-
cream cheese
eggs
Psyllium husk powderthey were funky, but they tasted like whole wheat udon/soba noodles.
i really liked them!
they filled the pasta need.
-
-
01/16/2019 at 11:59 am #55252
To be clear, what is typed above is the recipe. My wife doubled what is written above (except the meat). So, for the noodles, she doubled it and used 8 Eggs, 16 oz Cream Cheese, etc.
Mark
-
01/26/2019 at 7:13 pm #55939
-
-
AuthorPosts
- You must be logged in to reply to this topic.