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.