#AtoZChallenge — Efficiency in the Kitchen

This post is part of the April A to Z Blogging Challenge, where I am challenging myself to reflect on other A to Z posts that I come across. 


For newcomers: The A to Z Challenge is where a bunch of people blog throughout the month of April, choosing a certain theme and then posting with a corresponding letter for each day. The letter for today is…. Tips for Working in the Kitchen – Before you begin baking gather all the ingredients you need so you […]

via Efficiency in the Kitchen {A to Z Challenge 2018} — Noveltea


2018-04-05 23.07.51

Today, I made chocolate sour cream keto cupcakes, and my kitchen tip is to NOT try and make yourself do measuring cup math on the fly.

I attempted to figure out what 2/3 cup Swerve plus 3/4 cup almond flour is in the moment and it just didn’t work. Just measure the first thing, dump it in the mixing bowl, then measure the next thing. I’m genuinely not sure if I did 3/4 cup, 1/2 cup, or 1/3 cup.

But the cupcakes turned out pretty good! Only about 3g of carbohydrates per cupcake. (They’re not super big, but 100% dark chocolate packs a hell of a punch.)

Recipe: Keto Berry Ice Cream

Although I don’t regret stepping back from my previous job, it’s been almost seven months unemployment. This is around the time when the “oh my god why won’t anyone interview me” gloom sets in. It’s been so long that I wanted to title this post Motivation Monday, because I am genuinely having trouble keeping track of what day it is.

So today, I tried a new method for responding to job ads: blatant self-bribery. Continue reading “Recipe: Keto Berry Ice Cream”

A Month in Review: February 2018

Without actually posting a screencap, let me just tell you that my weight spiked dramatically as soon as I took my previous job in 2016. One of several negative impacts that whole experience had on my health. But I can now say that, thanks to aggressively cutting carbohydrates from my diet, I’m back down to more or less what I weighed in 2017.

Now, what should I celebrate with… homemade keto Greek Yogurt ice cream, homemade keto chocolate almond fudge, or homemade keto chocolate coconut cups?

Anyway, I feel good. Healthy.

Continue reading “A Month in Review: February 2018”

Recipe: Lazy Greek Yogurt Chocolate Ice Cream

I recently experienced a life-changing revelation: it is possible to make ice cream without an ice cream maker.

… Some of you might already know this. But just to be clear, I’m not talking about the baggie of ice cream mixture inside a bigger baggie of water, ice, and rock salt. The recipe below is based on another recipe I found online, but different enough to be new on the grounds that I didn’t have several of those ingredients.

Also, I rue the day I got fat free Greek Yogurt without realizing it. I keep adding heavy whipping cream to everything to help balance things out… Hitting the right ratio of macronutrients for keto is hard.


 

Lazy Greek Yogurt Chocolate Ice Cream

Ingredients:

  • 60g non-fat Greek yogurt
  • 20g heavy whipping cream (1 tbsp = 15g)
  • ½ cup vanilla almond milk
  • 1½ tsp cacao powder
  • 1 tbsp granular Swerve sweetener

Directions:

  1. Whisk everything together. If it ends up frothy, that’s okay.
  2. Freeze for one hour, then take it out and stir thoroughly.
  3. Freeze for half an hour, then stir.
  4. Freeze for half an hour, then stir and serve.

For those keeping track, all of this works out to…

Cal – 121 kcal
Fat – 8.4 g
Carbs – 7.7 g
Protein – 7 g

 

English Toffee Fat Bombs — Keto Girl in a Carbed Up World

I’m pretty sure that Fat Bombs were named by a male because the name does not sound nearly as appealing as the treat itself is. I think if I invented the fat bomb, I’d probably name it “PMS Lifesaver” or “Chocolaty Drops of Heaven” or “There’s No Way I can Eat these and Lose Weight […]

via English Toffee Fat Bombs — Keto Girl in a Carbed Up World

I seriously need to try making these. Just as soon as I find a sugar free syrup in one of my local grocery stories.

The Keto experiment has begun.

I have a confession to make… This is the first diet I’ve ever been on.

Growing up in my parents house, my dad basically fed us like we were all on a diet. A protein, a starch, and vegetables with every meal, plus the built in kind of portion control you can only get from a man who buys things in bulk at Costco and then vacuum seals his own portions of “enough for four,” “enough for three,” “enough for two,” etc. We didn’t have much in the way of snacks around the house, usually, but when I did snack it was usually things like a slice off the big brick of Tillamook mild cheddar. Desserts were infrequent, and when they happened usually involved fresh fruit in some way.

I’m not saying I always ate my veggies, but I seldom ended up overeating at any given meal.

But now I’m going to be thirty in a few months, and I want to lose the stress weight from the past few years… Long story, mostly work related. My partner and I have both decided to try out the Keto diet, which basically means we eat so few carbs our bodies start to metabolize fat for energy instead. It seems like a fairly sustainable plan, and I don’t have to be on it forever.

The Experience So Far

I feel like crap. Crap in that special way where I’ve been ramping down my sugar intake since mid-January and I’m still sliding down the slope of a major energy low. One day I could barely make myself move for apathy and despair. Another day I kept crying about everything. Carb withdrawal is brutal.

The diet started officially a few days ago, and I’m not entirely sure I’ve limited my carb intake enough. Still, I feel like I already have the keto flu. If I do, that means I’m already done with some of the three to five days it usually lasts!

I made some very tasty cream cheese truffles. Gotta love Pinterest as a recipe source.

Tonight we both downloaded the KetoDiet Pro app, and that should help quite a bit with carb counting.

Have I mentioned that I feel like crap? It’s also entirely possible that I still have an actual cold. That, or the weather is warm enough that the plants have decided it’s spring and I’m getting seasonal sinus headaches again. Or possibly both.

Going Forward

I’m going to keep a better eye on my carbs, and start taking some vitamin B and C supplements along with my usual daily boost of vitamin D. Everything is still full steam ahead.

I’ve lost my mind and started rereading my old fanfiction, and actually still like a quite a bit of it. I mean, I’m going to go through several rounds of rereading and editing before I repost anything on Archive of Our Own, and not all of it is going to make the cut by any means, but a lot of it still makes me laugh in a good way. If nothing else it is nice to have a creative project.

Lastly, at some point in the future I want to start putting together my own cookbook of favorite, go-to recipes. That’s another project. I don’t know what it is about being more hands-on with my own food, but this is all very exciting — enough, at least, to push through the carb withdrawal.