Sunday, March 24, 2019

21-Day Keto: Day 19

The end is in sight...or well, technically HERE for The Hubs, since he started 2 days before I did.  Today was Vision Sunday at our church, where we reflect on all the things the church helped accomplish in the last year, and then set the vision for the coming year. They blocked off sections of the front rows for Life Groups, so we had amazing seats. (Note: anytime you have to sign a pyrotechnics waiver, you probably have great seats.)
Afterward, we went to a soft opening at the CiCi's pizza in town...it had closed down last year and just reopened under new ownership.  The new owners attend our church and so invited all of the Life Groups to come down for free pizza to help their staff get ready for the real opening tomorrow.

Breakfast: Leftover waffles with peanut butter & whipped cream, coffee, and bacon.
Lunch:  Was a little underwhelming for me.  Cici's DOES offer a "crustless pizza bowl" option, but with the soft opening, they were super-slammed so I didn't want to throw a special order at them (especially when they're already feeding us for free).  I got a few slices of pizza and just scraped off all the toppings. 
I ate a couple bites of cheesy edge crust (which were delicious), but mostly I had 2 plates of salad.  The salad bar selections were a little wanting. It would have been nice if there were cheese, some sort of meat, and maybe cottage cheese on the bar.  
(On the flip side, DK and Lil' Man both ate plenty of pizza and pasta and dessert, and said it was all very tasty.)

Dinner: When we first started searching for keto friendly recipes before starting the diet, one of the things that popped up was deviled eggs.  They're naturally keto friendly and simple to make: eggs, mayo, mustard, salt, pepper, some sort of vinegar (I use pickle juice), and a sprinkling of paprika on top. We also garnished ours with pickled okra.  Had some of these with a Michelob Ultra Pure Gold.

Totals: 1472 kcal, 115g fat, 24g net carbs, 56g protein 

Thoughts: Going to CiCi's while on keto feels like torture.  I wanted breadsticks with marinara SOOOO bad. Or even just ONE slice of thin crust pizza.  And a brownie.

Saturday, March 23, 2019

21-Day Keto Diet: Day 18

After two mornings of waking up early, I was really stoked to sleep in till 7:30a this morning, and wake up of my own free will rather than to the sound of an alarm clock.  (The kid banging on a metal bowl "drum" in his room added a nice background ambient noise.)
Breakfast Coconut flour waffles & sausage.  
I found two recipes on Pinterest, (this one, and this one), and went with the latter because it didn't involve whipping egg whites and because we had cream cheese that needed to be used up.  However, neither of the recipes called for letting the batter thicken for very long, which seemed odd because coconut flour takes a while to absorb the liquids around it.  But one did call for a 5 minute resting time...so I went with that.  ...it was not long enough. They still came out pretty flat, and the first couple definitely tried to escape the waffle iron.  
Resulting in this conversation:
Me: *as batter flows out the sides of the waffle iron* CRAAAP.
Lil' Man: *in the other room* Dada, Mama just said "crap".
Me: CRABS! I said Crabs.
LM: Why you said 'crabs'?
Me: Because...the batter coming out of the waffle iron made it look like a crab.
LM: ...that's yucky.


The recipe made quite a few waffles, but they were pretty thin and broke easily at the seams.  Still very tasty though.

I also whipped up a quick batch of whipped cream (topped my coffee with a bit of it as well--YUM), and a raspberry sauce
Lunch: Leftover fish and thousand island dressing, to get some protein before the gym...
After Gym: Gatorade Zero, and some deli rollups (with a pickle instead of pepperoncinis.
Dinner: "Fathead" alfredo pizza.  We used the coconut flour version of this recipe for our crust.  And I saved some of the alfredo sauce from earlier in the week for this.  We warmed it up with some fresh spinach to make sure we had some veggies in there. Added bacon, ham, mushrooms, and lots o' cheese. Very tasty.
FYI--the site where the original recipe is has a lot of ads and I found the recipe/directions a little confusing, so at the bottom of this post, you'll find the exact process I used (which uses a food processor to knead the dough, instead of having to do it by hand).

Totals: 1644 kcal, 120g fat, 26g net carbs, 96g protein

Thoughts:  Things were pretty great until we got back from the gym.  I guess that zapped all the energy that we had.  Definitely hit a wall around 2pm and didn't feel like doing much after that.  

FATHEAD CRUST INGREDIENTS:
1.5 cup of mozzarella (note: we didn't have straight up mozz, so I used Italian blend,which has mozz in it)
2 Tbsp cream cheese
2 eggs
1/3 cup coconut flour

DIRECTIONS:
Heat the oven to 475F.
  1. Put the cheese and cream cheese in the bowl of your food processor, and then nuke it in the microwave for 45 seconds. Stir, and then nuke 45 more seconds and stir again.  
  2. Move it back to the food processor base, scrape all the cheese away from the central stem of the bowl, put the blade in, and add the eggs and coconut flour.  Pulse until well combined, scraping the sides as needed.
  3. Scrape the dough into a generally-ball-like-shape and then plop onto a lined or greased cookie sheet (or pizza stone), and then place in the fridge for about 10-15 minutes. It'll make it easier to work with.
  4. After that, place a piece of parchment over the ball (because it WILL be sticky), and then roll it out using a rolling pin, to about 1/3 inch thick.  Don't worry if it's not perfectly square or round.  Poke a lot of holes into it with a toothpick, and then place in the oven.  Bake for 6 minutes, then check the dough, and poke more holes if needed. Then bake until golden brown (took about 4 more minutes for ours.
  5. Then add your sauce (alfredo & spinach for us), toppings, and then cover with cheese!  
  6. Place back in the oven, and turn temp down to 350F, and bake for 5-7 minutes until cheese is melty and delicious.
  7. Remove from oven and let cool before serving.


Friday, March 22, 2019

21-Day Keto: Day 17

Today had a lot of windshield time.  Drove 6 hours round trip for a board meeting; but it was a gorgeous, sunny day and I have a backlog of podcasts to listen to, so I don't mind.  Oh, what podcasts do I like, you ask?  (You don't ask, but I'll tell you anyway.)
Breakfast: Raspberry Coconut Muffin with peanut butter, sausage links, coffee w/heavy cream
Lunch:  After the board meeting, we have lunch at Shakespeare's Pizza. I usually get the Ollie Salad...but unfortunately, all the delicious red onions, mandarin oranges, craisins, and candied walnuts that come on it are NOT keto-friendly. So, I went with the Meat & Cheese Salad and Ranch.  Clocks in at 7g net carbs!
But then AFTER lunch, I went to visit my cousin at his Craft Beer Cellar, that is sadly closing at the end of the month.  A former business owner myself, we had plenty to commiserate about....aaaand he had beers on tap that I haven't had before.  So I had to get a couple taster pours.  (I also picked up a mixed 6 pack to bring home for after Keto is over.) I guesstimate about 13 carbs in the beers.
Dinner:  Got home in time to use my Instant Pot to make some quick pho broth (recipe below), to which we added zero-carb noodles, leftover corned beef from St. Pats, mushrooms, and the other usual accouterments.
Totals: 1239 kcal, 84g fat, 30.5g net carbs, 68g protein

Thoughts:  Maybe it's just because it's the first time I've had good beer in 2.5 weeks, but I had a great day.  I can't tell if I was low-energy, because it's not like you need a lot of energy to drive in a car all day. But I felt pretty good.  I was jamming out in my car at 7am, which is saying something.  I got to talk to my mom for a bit, which is always nice (she works 3-11pm shift, so I usually don't get to talk to her much unless I happen to be in a car before she goes to work).

Instant Pot Pho Broth
Ingredients: (makes 4 servings)
1 Tbsp olive oil
1 onion, sliced into rounds
1 Tbsp minced ginger
1 Tbsp minced garlic (3 cloves)
1 Tbsp fish sauce
1 Tbsp low sodium soy sauce
1 star anise pod
1 cinnamon stick
1 cup chicken broth
6 cups low-sodium beef broth
1 stalk celery, cut into 4 pieces
5-6 baby carrots

Toppings:
- protein of choice (we did the leftover corned beef)
- mushrooms
- cilantro
- limes
- green onions
- chili sauce

Directions:
Set Instant Pot to Saute, and add oil, onions, garlic & ginger.  Saute until browned (4-5 minutes), then add the remaining broth ingredients to the pot.  Close the lid, make sure the vent is sealed, and pressure cook in Manual Mode on High for 15 minutes.  You can let the pressure release naturally.  Remove the cinnamon stick, star anise, celery & carrots. (Some people strain the broth all the way, but I love the cooked onions.)
Divide noodles, meat, and mushrooms into bowls, and then ladle steaming hot broth over the top.  Serve with lime, cilantro, green onions, and chili sauce.