Another option to consider: grill those veg!
Zucchini: a little avocado oil + SPOG + high heat = delish!
For those that can deal with the fat- since the grill is on, might as well try some halloumi.
Bruce
Bruce, you're turning Greek!
Love it!
B
I need ideas please.
- Thread starter Harbormaster
- Start date
Bruce, you're turning Greek!
Love it!
B
1MoreFord
Babbling Farker
It works really well with bacon too. With or without sausage providing you use enough bacon.
BDAABAT
is one Smokin' Farker
If I were only that lucky! Still a mutt, just hopefully becoming less insulin resistant and less fat.
Bruce
Harbormaster
somebody shut me the fark up.
I've been doing well as of late guys. I splurge now and then. Adding cream cheese to the faux mashed potatoes may be the fix I need.
Frozen brussel sprouts have been a a fantastic find.
I've been able to keep my glucose under 180 about 85% of the time over the last 90 days, and over 250 less than 1%. My A1c should be about 6.6 or so at my next check.
Thanks for all of the concern and all of the ideas y'all!
Frozen brussel sprouts have been a a fantastic find.
I've been able to keep my glucose under 180 about 85% of the time over the last 90 days, and over 250 less than 1%. My A1c should be about 6.6 or so at my next check.
Thanks for all of the concern and all of the ideas y'all!
Good to know Clark!
Celebrate with some parma ham, artisan cheese selection, some olives and salami.
Decadent!
:becky:
Celebrate with some parma ham, artisan cheese selection, some olives and salami.
Decadent!
:becky:
cayenne
is one Smokin' Farker
- Joined
- Jun 12, 2004
- Location
- New Orleans
Fathead Pizza
Hey, for a treat, make yourself some Fathead Pizza crust and enjoy a nice thin crust pizza:
https://www.dietdoctor.com/recipes/fat-head-pizza
I do a bit different....I follow the recipe for the dough....and while warm...I turn it out onto an oiled piece of parchment paper....
I'll oil my hands and use that to spread the dough a bit, but to get it to finished thickness, I put another oiled (olive oil...pure not extra virgin) sheet of parchment on and then use a rolling pin to roll out thin.
I have a very thick bakers steel I use in my oven, but a pizza stone will work.
I take the top sheet off the pizza dough, put a bit of corn meal on my pizza peel and use that to slide the rolled dough onto the stone (still on top of the one sheet of oiled parchment on bottom).
I do this in an oven I've had pre-heated to about 325F or so.
I cook till the bottom is starting to brown nicely.
I pulled this out and let cool on a wire rack a few minutes....then I invert the pizza circle of dough and take off that last piece of parchment.
I let this fully cool on the wire rack.
ONce cooled, I put all the toppings, sauce, cheese on the cooked side of the pizza....
I put the "less cooked" side down on my pizza peel and do the toppings.
Once it is ready I use my peel to put this back in the oven at about 350F...till toppings start to melt.
I do keep a close eye on the bottom of the crust...if it is starting to brown up before everything on top is toasted to my final liking...I'll pull the pie out on my peel, and stick the whole peel with pie on it, down below under my broiler (I have a double oven...bottom os broiler, but adjust to your set up).
Anyway, you can get a VERY satisfying thin crust pizza that tastes great, is VERY Keto...virtually no carbs.
And when prepared correctly can stand up to toppings and you can eat slices like a regular pizza in hand and not have to cut on a plate.
Hope this help!!
cayenne
Hey, for a treat, make yourself some Fathead Pizza crust and enjoy a nice thin crust pizza:
https://www.dietdoctor.com/recipes/fat-head-pizza
I do a bit different....I follow the recipe for the dough....and while warm...I turn it out onto an oiled piece of parchment paper....
I'll oil my hands and use that to spread the dough a bit, but to get it to finished thickness, I put another oiled (olive oil...pure not extra virgin) sheet of parchment on and then use a rolling pin to roll out thin.
I have a very thick bakers steel I use in my oven, but a pizza stone will work.
I take the top sheet off the pizza dough, put a bit of corn meal on my pizza peel and use that to slide the rolled dough onto the stone (still on top of the one sheet of oiled parchment on bottom).
I do this in an oven I've had pre-heated to about 325F or so.
I cook till the bottom is starting to brown nicely.
I pulled this out and let cool on a wire rack a few minutes....then I invert the pizza circle of dough and take off that last piece of parchment.
I let this fully cool on the wire rack.
ONce cooled, I put all the toppings, sauce, cheese on the cooked side of the pizza....
I put the "less cooked" side down on my pizza peel and do the toppings.
Once it is ready I use my peel to put this back in the oven at about 350F...till toppings start to melt.
I do keep a close eye on the bottom of the crust...if it is starting to brown up before everything on top is toasted to my final liking...I'll pull the pie out on my peel, and stick the whole peel with pie on it, down below under my broiler (I have a double oven...bottom os broiler, but adjust to your set up).
Anyway, you can get a VERY satisfying thin crust pizza that tastes great, is VERY Keto...virtually no carbs.
And when prepared correctly can stand up to toppings and you can eat slices like a regular pizza in hand and not have to cut on a plate.
Hope this help!!
cayenne
cauliflower rice has been a godsend for me, for variety. A good cauliflower crust pizza is a nice change of pace too, but be careful because a lot of them still have regular flour in the crust that ups the carbs.
I was recently turned onto Hero Bread's offerings, and while they're not zero carb, they are zero- or one-net-carb which helps. Still have to be careful with it though. But their seeded bread, tortillas and hamburger buns have been a game changer for me. Unfortunately no one locally carries them yet so I have to order them which gets a bit expensive.
I was recently turned onto Hero Bread's offerings, and while they're not zero carb, they are zero- or one-net-carb which helps. Still have to be careful with it though. But their seeded bread, tortillas and hamburger buns have been a game changer for me. Unfortunately no one locally carries them yet so I have to order them which gets a bit expensive.
