Ok, I'm getting a little weird with my food now. I now realize I'm supposed to be eating more eggs so I acutally put an egg on my no-bread reuben. Heh! It didn't quite cook under the broiler... technique needs work. But I truly didn't taste it with all the mayo, mustard and sauerkraut in there.

I invented something that reminds me of peanut butter nougat... or a payday bar:

2 Oz Greek Yogurt (mine is greek yogurt cheese, extra, extra fat and super thick)
.5-1 oz peanut butter
Da Vince Vanilla syrup to taste

Mix well... oh me oh my.

Usually for breakfast I eat 2 egg yolks and 2 strips bacon and tomatoes work well with that. Greek yogurtl, cheese and maybe a few berries occasionally.

For lunch I make cream vegetable soups from scratch. Or the regular chicken, tuna, shrimp, ham, or turkey salads with diced celery, onions and pickles.

Supper I saute meat with onions, mushrooms, bell peppers to add carbs. Then I can add salads or extra veggies like cauliflower, broccoli, etc. If I have fish I usually make cold slaw.

Snacks can include beef jerky, cheese, nuts depending on what I need to fill up my ratios and/or if I get hungry or not.

My menus are very simple but they work for me and for some reason I don't get bored like I did when I ate almost zero carb.

Are you able to stay within your protein limit with all that meat? I find I'm having a hard time even including a few strips of bacon.

If you notice, the only meat I have is 2 strips bacon, some meat salad at lunch and a small piece of meat sauteed at supper. There is not a lot of cheese and no peanut butter. The rest is all butter, cream and vegetables. I don't use cheese sauces and most of the time don't eat the nuts.

Thank you for the beef marrow recipe!!! I think I still have some beef bones in the freezer. I'll have to try making it.

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Here are some of the things we've been eating recently. We're all on different ratios in our family, so I'm not going to give any quantities; just wanted to share some ideas.


Breakfasts:

Scrambled eggs made with added sour cream & seasonings, served with grated cheese and pesto

Homemade sausage made from seasoned ground pork, with scrambled eggs & extra yolks cooked in the pan drippings from the sausage

Lightly cooked bacon, and a soft-boiled egg with added butter

A small cup of heavy cream (this is meant to be a meal in itself, not a beverage )


Snacks:

Celery sticks with blue cheese dressing (blue cheese, yogurt, egg yolks, seasonings); any extra dressing can be eaten with a spoon

Hard boiled egg with a big dollop of mayonnaise

Savory nut flour muffin or mini scone, with butter

Yogurt made with half & half

Drained full-fat cottage cheese (or yogurt cheese) with added sour cream, onion powder, & herbal salt

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Everyday lunches and dinners:

Tasty Chicken:

Heat a pan on medium, then add a package of bone-in chicken thighs, skin side down. Sprinkle the chicken generously with poultry seasoning.

When the chicken is seared, turn it over. Add a lump of butter, some sliced vegetables of your choice, and a few chicken livers or hearts, if you have them (I had some left over from whole chickens used to make stock).

Add about 1/2 cup water, and stir to deglaze the pan. Put the lid on and simmer until chicken is done. Serve the chicken, vegetables, and juices together in a bowl.


Hamburgers and Green Beans

Make hamburgers with 80/20 ground beef, an egg, and your choice of seasonings. Melt a tablespoon of beef drippings in a pan, and cook the burgers. Remove the burgers to a plate, put a small slice of cheese on each one, and put a lid or inverted bowl on top (to keep the heat in and melt the cheese).

Add some green beans to the pan drippings, and cook them until they're well-done and the pan juices have been absorbed.

Serve with mustard and sauerkraut.


Salmon Burgers

Mix together a can of wild salmon (with skin & bones mashed in), a big dollop of homemade mayonnaise, a squeeze of lemon juice, a spoonful of nut flour, and your choice of seasonings. Make it into patties, and coat them in more nut flour. Fry them in butter or oil until done.

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Desserts (for treats & special occasions; not something we'd eat every day):

Mini baked "puddings" made with pecan flour, cream, eggs, melted butter, & a little applesauce

Homemade ice cream made from whipping cream, egg yolks, vanilla, wild blueberries, and a little honey

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To make gluten-free baked goods with nut flour, search online for "SCD recipes." These recipes are generally quite flexible, so you can try adapting them by reducing or eliminating the honey, substituting different types of nut flour, increasing the butter or coconut oil, and substituting egg whites for the whole eggs (to use up the extra whites, if you're following JK's advice to add yolks to other dishes). In my experience, despite what the recipe might say, they usually come out best when baked at around 325.

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And on that note, I have to go make lunch.

More snack ideas:

Lunch meat spread with butter or cream cheese, & rolled up in a leaf of lettuce (or just rolled up and eaten as is)

Liverwurst mashed with butter or mayonnaise, in celery "boats"

A small cup of homemade broth, served hot or warm, with some fat left floating on top

A small handful of almonds, or other balanced nuts or nut butters

A small serving of plain pork rinds, with homemade sour cream & onion dip (most pork rinds are far too salty, but I've found a local brand that's fine; you might try checking a Hispanic grocery store)

A piece of double or triple creme Brie

Delicious Hot Chocolate

- 2 table spoon of cocoa powder
- 10 oz heavy cream (whipping)
- Splenda (or other sweetener) to your taste.

Dilute cocoa in a little bit of water then add cream and Splenda.
Heat 90 second in microwave.

Enjoy !

Patrick

Nancy, I find I have to be creative to stay within my protein ranges - especially since I'm counting the protein in veggies/carbs/dairy etc.

Brekkie today: 100 gms greek yogurt, 50 gms mascarpone, 50 gms raspberries/blackberries, 1 Splenda

Lunch yesterday: raw veggies (peppers,cukes,celery) w/dip of 1/4 cup sour cream, 1/8 cup mayo, 2 TBSP hot sauce, chili seasoning

Lunch today: egg salad (1 egg + 1 yolk + 1 TBSP mayo) on 2 ryvita crackers

Are you feeling well and have enough energy? Seems so little food, I would starve. Do you always have the same breakfast or have other breakfasts to suggest? How do you make the hot sauce?

Gee, I don't think I'd *ever* be able to sustain this if I counted the vegetable protein. Even just counting the dairy, eggs and meat it is hard to stay low enough, though I'm managing.

Sample menus? Well here is yesterday:

Breakfast:
FAGE Greek Yogurt (full-fat, extra thick, and creamy)
1/3 cup sliced strawberries
1/2 cup pine nuts

Lunch:
2/3 cup creamed spinach (mostly spinach with some heavy cream, a little diced onion, and a little shredded cheese)
3 oz can of smoked oyters in olive oil (ate the oysters *and* the oil)

Snack: 1 HB egg

Dinner:
smallish salad made from
1 cup arugula (all I had left) with a little green onion and heart of palm, to which I added
1 tsp real bacon bits
1.5 oz chopped walnuts
1 3/8 oz deli ham
5/8 oz cheddar cheese
and topped with some homemade mayo mixed wih some coconut oil, sesame tahini and a bit of soy sauce

I hit all my protein/net carb/fat numbers numbers as long as I counted only the animal protein, and it came to about 2000 calories, FWIW. I was still hungry all day though.

Today so far I have had for breakfast:
omelet with mozzarella cheese (chose mozza as it's lower protein than my usual swiss)

Lunch will be another can of smoked oysters along with the last of my leftover creamed spinach, about a 1/2 cup of it left now.

For dinners I usually come home, enter my foods I've eaten already into Lifeform and see what amounts of macronutrients I still need, and then plan dinner.

One of my fave "sweet treats" = melt some sugar-free baker's chocolate with coconut oil and then some almond butter or sesame tahini (no peanut butter as I avoid legumes), and big splash of DaVinci SF syrup. Pour into paper cupcake liners and allow to cool and harden. Yum.

Most vegetables have negligible protein, I think... wait, wow! The USDA site says 2/3 cup spinach contains three and a half grams of protein! The couple of vegetables I looked at all had about 80% as much protein as "carbs by difference."


That's why I'm not sure I could do this diet. With so little protein AND less fat at the beginning, I think I'd starve. And that's not something I'm willing to do.

Small piece of bread with peanut butter
Cream cheese and egg pancake fried in bacon grease, topped with butter and SF maple syrup
A few french fries with lots of ranch dressing
Bacon
Bunless cheese burger with side of mayo
Green beans and bacon sauteed in butter

I did pretty good with my ranges today if I subtract plant protein.

I threw together something similar the other day: equal parts PB and coconut oil (I used 1 Tbs each), with a dash of SF vanilla syrup. I just stirred it all together at room temperature (the PB was chilled, but the CO still mixed in smoothly). It's super rich and yummy. I'm not eating dairy right now, but normally I'm *obsessed* with strained yogurt...ahh, lucky you!

Must try this!!

My favorite way to get in coconut oil: 1 TBSP of warm coconut oil mixed with 1 TBSP of peanut better. Mix together and eat. I love it!