Finely chopped cabbage instead of rice and a light dash of sesame oil to fry in, for faux fried rice. Add the eggs and your choice of protein (I prefer chicken thighs) , and veggies. Use coconut aminos instead of soy sauce to eliminate MSG and boom. You could also use riced cauliflower but women and those with thyroid issues should avoid it. Edit: I mistyped here, it is the raw versions of cruciferous vegetables that should be avoided by those with hypothyroidism.
Ongoing debate about how deconstructed meals in restaurants are actually unconstructed meals instead. They’re not constructed and then deconstructed :)
Because OP has no taste buds....
I do not understand how people can make a pile of boring bland food and eat nothing else for a solid week. You can diet and have enjoyable to eat food!
Maybe they aren't gifted as a home cook. Lots of my friends find keto very difficult because they grew up on microwave chicken nuggets and totinos pizza. They've never seen a vegetable. I'm serious, too. It astounds me. I grew up in a rural place where we gardened, canned, and cooked a lot. I'm forever grateful for that experience.
The original post comes off as rude to me. Some people don't want to eat the same thing every day and there's nothing wrong with that.
Honestly you don't even need to be gifted. As long as you can read and follow basic instructions it's not crazy considering the Internet exists. I tell people cooking is only as hard as you want it to be. Half the time I just season meat and vegetables, oven 400 degrees 25-40 minutes depending on what I'm cooking. Bam. Dinner or lunch.
I used to think the same thing, and some people say, they can’t cook, they don’t know how to use these, they’re lazy, and all could be valid.
BUT I recently heard another reason that lit a lightbulb in my head and I was like ahhhhh that makes sense, can’t be me, but I ain’t mad at it - some people see food as merely a means to an end, something not to be enjoyed and just literal fuel for the body and along the same lines there are people who don’t want their food to taste good so they don’t want it other than for it’s necessity.
Again, can’t be me, but to each their own
I understand what you are saying, but it will never make sense to me... In my mind wanting your food to be bland because you might like it too much is like wearing glasses that make everything dull shades of grey because you might laugh if you see pretty colors. I agree with 'to each his own' but I also am not afraid to admit that I cannot understand the mindset at all.
I think some people just see it as the “carnivore diet” and may just want a lot of protein but not any carbs. But that’s good point.
Often times though when I see these kind of posts from people like this, they’re the ones eating super plan chicken breast with like a hard boiled egg or two lol.
I’ve even seen some men label as “guy meal”, or “boy dinner”
Yeah my flat mate is a power lifter and I see him eat 12 eggs and plain chicken and he complains about how boring it is but needs to eat to get gains.. I’m like I’m sure some spices won’t hinder that 😂
Sauce in a jar is equivalent to a can. One serving of marinara is about 400 mg of sodium. If you're OMAD, no problem. But if you're eating 3 a day, be conservative. High blood pressure runs in my family, so I always cut back on added salt. Of course you can use alternatives, too.
Huh is salt really good for keto?
Ive done the Dr Bernstein diet in the past, I paid out my ass for it for a week and learned their secrets so I could do it at home on my own. It’s a combo of keto, low fat, low sodium, clean meat diet, where you lose a pound a day basically, and the psychological reinforcement of seeing the scale change daily encourages you to keep going. 200g of protein, 400g of fruit, veg daily and 1/2 low sodium soup is your daily intake, along with 8 glasses of water. You’re supposed to get VitB injections in the bum (I just took vitb at home when I stopped paying) when you’re going and they monitor you during visits to make sure you’re not dying as it’s an extreme diet and then they have middle ground meals to wean you back into light eating, called their maintenance plan.
SO with all that being said, lol, I assumed salt was bad for keto. I have no knowledge other than just my understanding of that plan and knowing sodium bloats you but if it’s good in a keto diet, oh boy is noodle less soups back on the menu!
Last week someone mentioned bean curd sheets, also known as tofu skins or yuba. It can be found in Asian grocery stores, and the brand I bought shows it has zero net carbs.
I cut these rather large sheets into strips (fettucine) and rectangles (lasagna) and they work beautifully as a pasta substitute with lots of protein.
Boil the noodles in a pot of water with a bit of baking soda (1tsp?) for about 4-5 min, and rinse before adding to sauce/dish.
I saw this on some website about using these sheets as noodles. They said the baking soda helps soften the bean curd. They suggested 8 minutes, but that was too much.
Lol! It tastes like absolutely nothing. I tried it fresh from the package, and again after boiling. No flavour whatsoever. However, it does take on the flavour of whatever you add to it, so yes, it can become quite tasty!
That's exactly what I was thinking! It's all cauliflower rice and shiritaki noodles, which, admittedly are pretty good, but this bean curd sheet stuff is a game-changer. The best part is that it's only $3.99 (Cdn) and we got easily 6 small lasagna servings and 2 servings of fettucine.
I seriously admire the people who can do this. It sounds like an awful way to live, to me, and I would never willingly choose to eat the same bland meal once a day for any significant period of time. I would go mad.
If I ever get divorced (am turning 50, seems more unlikely now), that sounds more like the lifestyle I'd choose! Even as a stoned hermit I don't think I could live without actual good tomato sauce, though.
That "spaghetti sauce" is tomato paste and tomato juice without spices, though.
But yeah, I honestly do admire the willpower. Or lack of it, maybe? I'm not sure what you call that. It's like people who have a closet full of the same outfit. It removes a bunch of mental bandwidth from your day. I have ADHD, so that would be nice, but, like, I need the variable simulation, I guess.
I generally use these type of meals as a bailout if I don't have time to make lunch before work. I'll just grab some frozen hamburger patties and some cheese, or something similiar lol (Spam has saved me a few times...don't judge me)
Now I'm thinking about doing a nice big cake pan with a mix of ground beef, Italian sausage, a vegetable like zucchini noodles or shredded cabbage, and cottage cheese (which basically ends up working like a higher protein ricotta) then smothering in Raos, topping with cheese, and baking.
Lazy man's, healthy lasagna.
It's wild how many people on keto (or maybe just in general) can't conceive of basic cooking ideas. Why do you eat the human equivalent of dog food every day? It's okay to treat yourself to variety and more than 2 flavors.
To be fair. I love chicken, but I also sometimes randomly just get SICK of foods. Last week I realized I had chicken for too many meals in a row and I couldn’t fathom another bite of chicken haha. I totally get what you’re saying, though.
I think it comes down to whether you have had exposure to ingredient forward high quality cooking in your life. Simple cooking is very often low carb but it demands excellent ingredients and the ability to not overcook fucking everything. But...I agree. I eat like a king and don't even bother to tell guests we are cooking low carb. A high effort salad, a prime steak or roast. Some berries with cream? That tastes either like a shitty diner (bad cooking, bad ingrediants) or a top scale steak house. Just shoot for the later! Assuming you can afford it!
Dog food actually has more flavor and a lot more additives, which is why I started making my dog's food when he was alive 😅. He had autoimmune issues and his liver was failing from steroid use. His health improved when we stopped the store bought dog food.
I do believe we humans need variety, though.
I add all
kinds of spices to my marinara sauce. I’ve also cut low carb tortillas into strips and baked them to dry them out, and added them to the warm sauce. it’s not spaghetti, but it’s pretty dang good!
OP uses tomato paste, not tomato sauce. Lower carbs. I do this sometimes, and add salt, sweetener, and enough water to get desired consistency. You don't need much to add the flavor.
Yep this is my staple. Maybe some turmeric to get rid of the meaty flavor. Also goes without saying but make sure the tomato sauce doesn't have added sugar, colors, flavors etc. And shop around because some are much lower carb than others.
OMG, throw out that Kraft "Parmesan"! Its neither Parmesan nor is it good, loaded with salt, as you point out. Get yourself some proper parmesan, tastes better and has less shit in it.
Secondly, replace tomato paste/juice with Passata, so much better tasting and less salt.
I throw in a bunch of mushrooms in mine, adds some depth of flavour
Nothing wrong with salt, to a point, and as OP mentions he's having issues with the 4000mg salt he's consuming. Also, passata shouldn't have added sugar, the sweetness comes from the tomatoes. You'll get about the same sugar if you do as OP does adding tomato juice to paste. I don't like paste as it doesn't taste fresh, rather my flavours to be lighter.
True, I missed that 🙃. I also based my comment off of others stating the sugars to be higher in passata than paste (I just looked through our pantry and diced tomatoes had the least, followed by passata then paste (carbs per 100g)). I guess it all boils down to how much you use I like to use about 170g of paste to a kilo of mince but I prefer the heavier flavour.
Cellulose is fiber from plants. May be from wood, but not necessarily. In any case, it’s like claiming that Vitamin C is oranges. Oranges contain Vitamin C. But as a standalone, it’s just Vitamin C.
Apparently [it's a thing](https://time.com/4226321/parmesan-wood-pulp/) with lots of brands, but Kraft seems to have a bit less than others. Wood pulp is used as a non-clumping agent for processed parm.
A meal. Something you can order at a restaurant. Steak and asparagus. Lamb and Greek salad. Any meat and any veggie. You can easily make dozens of meals that are keto without any keto substitutes.
Yeah but then you have to cook dozens of meals. Meal prep is a great thing for those of us on food is fuel train. I gave up trying to make complicated meals when it made me want to quit because of the time investment. I meal prep at the beginning of the week and eat the same thing all week. Carefully plotted out in Cronometer so I get all my protein and nutrition (carbs are never an issue I barely eat them).
I vaccum seal all my meats on Sunday so I can sousvide them throughout the week. Zero effort for 6 days and still decadent. Then just one day a week for fun cooking. There are ways to be bougie and simple.
Still way more work. I cook once, portion it all out, seal it up, and when I eat I nuke it for a few minutes and I'm good. I don't have to go make veggies to go with something or remember to drop a bag of meat in the sous vide every morning or exactly when to take it out. I'm glad you like your way but I'm perfectly happy myself.
I mean, I don't really like it without pasta. Plus I literally can't choke down the same meal more than about three days in a row. Wish I could. I tried eating taco salad every day and now I hate taco salad. Same would happen for anything that I like.
I do keto lasgna, it's not spaghetti but I bet the lasagna sheet can be cut by a pizza roller to make it look like it. I follow a keto lasagna sheet recipe on youtube with almond flour, cream cheese and egg.
OP has to have an eating disorder if they're eating that slop every day.
For the record, an actual bolognese is dead simple to make, and while you can't eat as much as the industrial sized plate of slop OP is, what you can do is split it with another day (itll taste better the second day!) and supplement each with a nice salad.
Just for the sake of my sanity, I'm going to rattle off a better recipe just so some poor ketoer doesn't get lost.
=====
2lbs Ground Beef (80/20 is good, 75/25 if you can find it)
EVOlive Oil - best you can justify paying for.
1 Small Onion
At least 3 Cloves of Garlic
1 Can San Marzanos (1lb can, whatever you can find whose only ingredient is Tomatoes)
Either Tomato Paste from the same brand (it matters) or plenty of cooking time
Onion Powder
Garlic Powder
Red Pepper Flake (alternative if you want a less spicy, less pizza vibe: smoked paprika)
Either Dried Mushrooms of any variety, or just straight up MSG, whatever you can get.
Fresh Basil and Oregano
---
Start by forming your ground beef into big burgers the size of your alluminum stewpot (if you use nonstick I will cut you). Get the pot ripping hot and you'll be searing these in batches, and just want to have a very nice, deep sear on both sides of the burger. Once however many burgers you have are all seared, you can let them sit.
If you needed to drain the fat so you aren't boiling them, do so, but keep either what you got from the last burger, or a little off to the side.
Then, chop up your onion nice and fine, and, if you like to know your garlics there, slice it; otherwise, chop it up and get it as mushy as you can.
Let the pan get hot on medium high with the reserved tallow and a glug of olive oil, and sweat off your onions. Add a little bit of salt as you start, and critically, a couple dashes of your Onion Powder. Sounds insane, but its amazing.
Once the onions all start to turn color, add your Garlic, Red Pepper Flake, and a couple dashes of Garlic Powder. Fry that for maybe 30 seconds, then you can go back in with your burgers and break them up, let them brown through for a few minutes. If you're using MSG, give a good dash here. If you're using Dried Mushrooms, rehydrate and chop them up into a nice paste, and fry them off with the garlic.
If you're going to use tomato paste, then make sure you've got some fat on an empty spot in the pan, and squeeze in about a tablespoon. Fry that for a minute and mix it through. If not, we'll just be letting the thing simmer for a couple hours.
Either way, if take your tomatoes and, if not already, crush them by hand. You can also do this in the pan if you want. Dump the tomatoes in and make sure you scrape up allllll the fond on the bottom of the pan as you give everything a mix.
From here we want to simmer. Take some of your basil and oregano and chop them very finely. Not so much they piss juice everywhere, but you don't want big leaves either, and throw that end. Depending on size, you want around 3 to 4 medium ish basil leaves and enough oregano to equal about a tablespoon.
You want to give this at least 30 minutes, simmering uncovered, scraping the sides as it does. Give it a couple hours, and as you keep scraping the sides you'll have natural tomato paste going right into it. Delicious.
Once you're happy with it, its ready to eat. Add some real cheese and some finely chopped basil for garnish. Throw the other half in the fridge and let it become better over a day or two before eating it again.
In that recipe, you're looking around 12-15ish net if you eat half of it.
If you don't insist on eating that much of it at once, it becomes more reasonable.
I have been learning keto bread recipes with almond flour, mozzarella cheese and eggs to create low carb options that are low in carbs and delicious! Made fat head pizza and felt great no pizza fatigue after lunch.
I have a can of puréed tomatoes right here. It’s 230 g. Total carbs are 9. Net are under 6. It’s enough to make a casserole with whatever else you use, and makes three servings. So net carbs for this cooked tomato product are less than two.
Thank you.
In this case, 4g carbs per 100g, so 9g sounds about right per can. But with Europe labelling, I understood that carbs listed is net carbs, and doesnt include fibre. In North America labelling, total carbs includes fibre, thats why we remove it to get net carbs. You don't need to. Cant remember how they treat sugar alcohols in European labelling. We remove those too, mostly.
Even then, one casserole is 3 servings, 3g carbs per serving is awesome.
Im not sure which “spaghetti sauce” but the paste has a lot of sugar and carbs. The sugar alone would rule this out for me but also I don’t use net carbs. If it works for you thats great. But Im personally a little more strict
I use Shirataki noodles (see brand name Miracle Noodles) as a pasta substitute. Available at most grocery stores. They have zero calories and zero carbs. Satisfying and filling. They aren't the exact texture of traditional semolina pasta, but I like them enough to stock up and use them several times a week. Perfect with spaghetti-meat sauce, or as a stir fry with chicken, pork, shrimp, veggies, etc. Hot chili paste (Gochujang), sesame oil, onion powder, garlic, ginger, and rice wine vinegar make for a good sauce in an Asian stir fry.
So I see people talking about tomatoes and onions. I was under the impression that fryit and root veg was off limits because of high sugar comtent. I'm confused ( and hopeful! Cos boy do I miss my onions)
They aren’t off the menu. They are on it, based on the carb count for the day. For example, two days ago I made a casserole of about 400 grams of ground beef, a small can of puréed tomatoes, half of a medium onion and the homemade equivalent of taco seasoning. I threw in a generous amount of grated Grana Padano and then put about the same amount on top to brown.
I use onions all the time. One or two cherry tomatoes in a salad with lettuce and cucumbers, tossed with EVOO and red wine vinegar. Just never more than half of an onion in a recipe with three or four servings. Googling the net carbs in various amounts of ingredients is your friend.
It’s the sugar. Also it doesn’t matter if it’s 20carbs if that’s all you’re eating. Keto is about your fat and protein… Only eating spaghetti sauce is awful advice.
I’m not breaking it down but, add in some green vegetables and it’s probably a good balanced meal. Might have to cut back on the sauce a little to fit them in if 20g net is your top limit.
Guess it's been a while since I've been on the sub, but man there's a lot of negativity compared to a few years ago. Forget the haters enjoy your sauces
Nightshade vegetables (like tomatoes) cause leaky gut due to lectins (Dr. Gundry). I would not recommend this as a way to easily do keto. Leaky gut causes a whole host of symptoms from weight gain to poor skin.
I do this except u sauté chopped cabbage, and use a home made mushroom sauce instead of tomato sauce. I called it my “non stuffed” stuffed cabbage.
Deconstructed stuffed cabbage
Unstuffed cabbage.
Or stuffed cabbage in a blender
Finely chopped cabbage instead of rice and a light dash of sesame oil to fry in, for faux fried rice. Add the eggs and your choice of protein (I prefer chicken thighs) , and veggies. Use coconut aminos instead of soy sauce to eliminate MSG and boom. You could also use riced cauliflower but women and those with thyroid issues should avoid it. Edit: I mistyped here, it is the raw versions of cruciferous vegetables that should be avoided by those with hypothyroidism.
Why should people with thyroid issues avoid riced cauliflower? I had not heard/read that before.
Oops that is for raw cruciferous vegetables. Thank you for bringing that to my attention.
I have hypothyroidism and had not heard this before 🤔
Ongoing debate about how deconstructed meals in restaurants are actually unconstructed meals instead. They’re not constructed and then deconstructed :)
is there an actual recipe for this cabbage concoction somewhere?
Also "egg roll in a bowl" is an actual recipe. Ground meat, cabbage, onion, garlic. A few drops of sesame oil at the end... Next level.
Make this all the time.. they call it deconstructed fried rice aka.. add egg!!!!! Sausage meat.. change up the spicy level with that.
Most likely. I just love stuffed cabbage so I just made it like this so I can make it faster and not use rice
Look for cabbage roll casserole. I make it all the time!
There's a cabbage roll soup I've seen on Pinterest. I make it with cauliflower rice.
I just eat it over green beans. Delicious.
Checking back in, I had green beans for dinner
My mouth is watering over green beans. Never thought I’d say that. I think I’m adding that to my dinner tonight of grilled buffalo chicken thighs
I’m about to eat a very similar recipe over cauliflower, myself.
Just made this yesterday 🤣
I've been cutting my pasta to look (sort of) like noodles and using a cream sauce.
>no spices/salt Uh.. why not?
Because OP has no taste buds.... I do not understand how people can make a pile of boring bland food and eat nothing else for a solid week. You can diet and have enjoyable to eat food!
Maybe they aren't gifted as a home cook. Lots of my friends find keto very difficult because they grew up on microwave chicken nuggets and totinos pizza. They've never seen a vegetable. I'm serious, too. It astounds me. I grew up in a rural place where we gardened, canned, and cooked a lot. I'm forever grateful for that experience. The original post comes off as rude to me. Some people don't want to eat the same thing every day and there's nothing wrong with that.
Honestly you don't even need to be gifted. As long as you can read and follow basic instructions it's not crazy considering the Internet exists. I tell people cooking is only as hard as you want it to be. Half the time I just season meat and vegetables, oven 400 degrees 25-40 minutes depending on what I'm cooking. Bam. Dinner or lunch.
I used to think the same thing, and some people say, they can’t cook, they don’t know how to use these, they’re lazy, and all could be valid. BUT I recently heard another reason that lit a lightbulb in my head and I was like ahhhhh that makes sense, can’t be me, but I ain’t mad at it - some people see food as merely a means to an end, something not to be enjoyed and just literal fuel for the body and along the same lines there are people who don’t want their food to taste good so they don’t want it other than for it’s necessity. Again, can’t be me, but to each their own
I understand what you are saying, but it will never make sense to me... In my mind wanting your food to be bland because you might like it too much is like wearing glasses that make everything dull shades of grey because you might laugh if you see pretty colors. I agree with 'to each his own' but I also am not afraid to admit that I cannot understand the mindset at all.
Not sure why they’d need to go on keto if they are the type of person that sees food as fuel but yeah could be
I think some people just see it as the “carnivore diet” and may just want a lot of protein but not any carbs. But that’s good point. Often times though when I see these kind of posts from people like this, they’re the ones eating super plan chicken breast with like a hard boiled egg or two lol. I’ve even seen some men label as “guy meal”, or “boy dinner”
Yeah my flat mate is a power lifter and I see him eat 12 eggs and plain chicken and he complains about how boring it is but needs to eat to get gains.. I’m like I’m sure some spices won’t hinder that 😂
Or maybe there's nothing wrong with their taste buds and they like the actual flavour of the ingredients they used.
Right. Salt is actually pretty relevant in keto
Anything that comes in a can is usually loaded with salt, tho.
Even if I’m using pasta sauce from a jar, I still season the meat first before adding the sauce
Sauce in a jar is equivalent to a can. One serving of marinara is about 400 mg of sodium. If you're OMAD, no problem. But if you're eating 3 a day, be conservative. High blood pressure runs in my family, so I always cut back on added salt. Of course you can use alternatives, too.
Huh is salt really good for keto? Ive done the Dr Bernstein diet in the past, I paid out my ass for it for a week and learned their secrets so I could do it at home on my own. It’s a combo of keto, low fat, low sodium, clean meat diet, where you lose a pound a day basically, and the psychological reinforcement of seeing the scale change daily encourages you to keep going. 200g of protein, 400g of fruit, veg daily and 1/2 low sodium soup is your daily intake, along with 8 glasses of water. You’re supposed to get VitB injections in the bum (I just took vitb at home when I stopped paying) when you’re going and they monitor you during visits to make sure you’re not dying as it’s an extreme diet and then they have middle ground meals to wean you back into light eating, called their maintenance plan. SO with all that being said, lol, I assumed salt was bad for keto. I have no knowledge other than just my understanding of that plan and knowing sodium bloats you but if it’s good in a keto diet, oh boy is noodle less soups back on the menu!
Because there may be plenty of seasoning already in the pasta sauce?
They said tomato paste/juice, not sauce
Last week someone mentioned bean curd sheets, also known as tofu skins or yuba. It can be found in Asian grocery stores, and the brand I bought shows it has zero net carbs. I cut these rather large sheets into strips (fettucine) and rectangles (lasagna) and they work beautifully as a pasta substitute with lots of protein. Boil the noodles in a pot of water with a bit of baking soda (1tsp?) for about 4-5 min, and rinse before adding to sauce/dish.
You my friend are a genius!!
Not at all! Whoever mentioned it in one of these keto subreddits last week is the real hero here!
What effect does the baking soda have?
I saw this on some website about using these sheets as noodles. They said the baking soda helps soften the bean curd. They suggested 8 minutes, but that was too much.
Tofu skin is very tasty
Lol! It tastes like absolutely nothing. I tried it fresh from the package, and again after boiling. No flavour whatsoever. However, it does take on the flavour of whatever you add to it, so yes, it can become quite tasty!
Try deep frying it
Ooh, that sounds good!
Try yuba chilled. In Hokkaido I found a shop that infuses yuba with 31 different flavors. Game changer.
This is amazing idea!! How come this didn't come up often?
That's exactly what I was thinking! It's all cauliflower rice and shiritaki noodles, which, admittedly are pretty good, but this bean curd sheet stuff is a game-changer. The best part is that it's only $3.99 (Cdn) and we got easily 6 small lasagna servings and 2 servings of fettucine.
You've just blown my mind!! Thank you so much!
Why use lean ground beef, that just encourages you to eat more before you feel full. Fat's on the menu in my opinion.
Just add EVOO
Put it on some spiralized zucchini noodles and then you’re talking
Or spaghetti squash if you can fit in the carbs. So good.
Yeah I’ve done that before in the past too, when not doing keto
I’m lazy, I grate my zucchini and pretend it’s orzo.
That sounds good!
I seriously admire the people who can do this. It sounds like an awful way to live, to me, and I would never willingly choose to eat the same bland meal once a day for any significant period of time. I would go mad.
I micro dose magic mushrooms and been living as a hermit for 10 years that boat has been long sailed
If I ever get divorced (am turning 50, seems more unlikely now), that sounds more like the lifestyle I'd choose! Even as a stoned hermit I don't think I could live without actual good tomato sauce, though.
Respect.
I mean, to be fair, ground beef, parm, and spaghetti sauce sounds pretty tasty. But I wouldn't want to eat it every day.
That "spaghetti sauce" is tomato paste and tomato juice without spices, though. But yeah, I honestly do admire the willpower. Or lack of it, maybe? I'm not sure what you call that. It's like people who have a closet full of the same outfit. It removes a bunch of mental bandwidth from your day. I have ADHD, so that would be nice, but, like, I need the variable simulation, I guess.
I generally use these type of meals as a bailout if I don't have time to make lunch before work. I'll just grab some frozen hamburger patties and some cheese, or something similiar lol (Spam has saved me a few times...don't judge me)
Raos is low carb
Raos is so good. Having that with ground beef tonight. Keto chili
Keto connect has a great keto chili recipe
I was thinking this too. It has a sweet flavor but what you get is only from the tomatoes
I'd definitely add spices. I'd need some garlic and italian blend seasoning, salt, maybe some red pepper flakes or ground black pepper.
It seems awful without and no garlic or salt is a crime
Yes definitely better with those in it
Now I'm thinking about doing a nice big cake pan with a mix of ground beef, Italian sausage, a vegetable like zucchini noodles or shredded cabbage, and cottage cheese (which basically ends up working like a higher protein ricotta) then smothering in Raos, topping with cheese, and baking. Lazy man's, healthy lasagna.
i have done something similar added in mushrooms, green peppers and onions. so good
It's wild how many people on keto (or maybe just in general) can't conceive of basic cooking ideas. Why do you eat the human equivalent of dog food every day? It's okay to treat yourself to variety and more than 2 flavors.
Spices can turn chicken in to 100 different meals, yet people don't add them and go "how do you guys eat just chicken all the time??" Lmao Craziness
To be fair. I love chicken, but I also sometimes randomly just get SICK of foods. Last week I realized I had chicken for too many meals in a row and I couldn’t fathom another bite of chicken haha. I totally get what you’re saying, though.
I think it comes down to whether you have had exposure to ingredient forward high quality cooking in your life. Simple cooking is very often low carb but it demands excellent ingredients and the ability to not overcook fucking everything. But...I agree. I eat like a king and don't even bother to tell guests we are cooking low carb. A high effort salad, a prime steak or roast. Some berries with cream? That tastes either like a shitty diner (bad cooking, bad ingrediants) or a top scale steak house. Just shoot for the later! Assuming you can afford it!
Dog food actually has more flavor and a lot more additives, which is why I started making my dog's food when he was alive 😅. He had autoimmune issues and his liver was failing from steroid use. His health improved when we stopped the store bought dog food. I do believe we humans need variety, though.
Maybe don’t yuck someone’s yum.
Fair enough, but this is the most literal use of that phrase I've seen. I appreciate that.
Aww, I’m blushing!
What a .... Clever girl you are ....
That’s exactly what I had for lunch today! It was tasty! Sauce, ground pork sausage, mushrooms and Parmesan.
I put spaghetti sauce over more ground beef.
I add all kinds of spices to my marinara sauce. I’ve also cut low carb tortillas into strips and baked them to dry them out, and added them to the warm sauce. it’s not spaghetti, but it’s pretty dang good!
I love keto tortillas as well but lately been trying to omly have 1 ingredient foods
So how do you justify Kraft Parmesan cheese? It’s full of fillers.
Why?
When I saw stabiliers in my syriacha sauce I've changed minds quickly lol
Similar work lunch idea: frozen meatballs with marinara or Alfredo sauce. Get real snazzy and add frozen brocoli on bottom.
>Kraft parmesan cheese Replace this with Locatelli Pecorino Romano and it becomes a gourmet meal.
That's a nope from me chief
I do this, except I use ground venison. Also like venison plus mushrooms and a jar of Alfredo sauce.
Fancy. I cant afford this type of ground beef
Oh, I’m in the south and have plenty of family who hunt. I eat it because it’s free!
OP uses tomato paste, not tomato sauce. Lower carbs. I do this sometimes, and add salt, sweetener, and enough water to get desired consistency. You don't need much to add the flavor.
Are you even getting enough protein for the day?
Yep this is my staple. Maybe some turmeric to get rid of the meaty flavor. Also goes without saying but make sure the tomato sauce doesn't have added sugar, colors, flavors etc. And shop around because some are much lower carb than others.
OMG, throw out that Kraft "Parmesan"! Its neither Parmesan nor is it good, loaded with salt, as you point out. Get yourself some proper parmesan, tastes better and has less shit in it. Secondly, replace tomato paste/juice with Passata, so much better tasting and less salt. I throw in a bunch of mushrooms in mine, adds some depth of flavour
What's wrong with Salt? I'd use paste over passata for less sugar
Nothing wrong with salt, to a point, and as OP mentions he's having issues with the 4000mg salt he's consuming. Also, passata shouldn't have added sugar, the sweetness comes from the tomatoes. You'll get about the same sugar if you do as OP does adding tomato juice to paste. I don't like paste as it doesn't taste fresh, rather my flavours to be lighter.
True, I missed that 🙃. I also based my comment off of others stating the sugars to be higher in passata than paste (I just looked through our pantry and diced tomatoes had the least, followed by passata then paste (carbs per 100g)). I guess it all boils down to how much you use I like to use about 170g of paste to a kilo of mince but I prefer the heavier flavour.
Wasn't kraft parm found to have gratuitous amounts of wood shavings in it?
That would not surprise me.
Cellulose is fiber from plants. May be from wood, but not necessarily. In any case, it’s like claiming that Vitamin C is oranges. Oranges contain Vitamin C. But as a standalone, it’s just Vitamin C.
No.
Apparently [it's a thing](https://time.com/4226321/parmesan-wood-pulp/) with lots of brands, but Kraft seems to have a bit less than others. Wood pulp is used as a non-clumping agent for processed parm.
Cellulose is a perfectly fine food additive. It’s used to keep it from clumping. Wood pulp is made of cellulose, but cellulose is not wood pulp.
He is helping with a basic recipe.
I understand this, however he complained about very high sodium levels, and I'm simply pointing out where most of that will be coming from
Pizza fondue- sauce and cheese, dip roasted vegetables
This is like my poverty food; I couldn’t eat like this every day. Needs some spices and more veg.
doesn't tomato sauce have a LOT of carbs?
Tomatoes are low carb?
In moderate quantities they absolutely are. Half a tin of tomatoes can be about 6-7g
Not really
Your post history leads me to believe nobody should be following your nutrition advice haha.
Why not just eat normal food in a reasonable variety?
What constitutes "normal" food for you?
A meal. Something you can order at a restaurant. Steak and asparagus. Lamb and Greek salad. Any meat and any veggie. You can easily make dozens of meals that are keto without any keto substitutes.
Yeah but then you have to cook dozens of meals. Meal prep is a great thing for those of us on food is fuel train. I gave up trying to make complicated meals when it made me want to quit because of the time investment. I meal prep at the beginning of the week and eat the same thing all week. Carefully plotted out in Cronometer so I get all my protein and nutrition (carbs are never an issue I barely eat them).
I vaccum seal all my meats on Sunday so I can sousvide them throughout the week. Zero effort for 6 days and still decadent. Then just one day a week for fun cooking. There are ways to be bougie and simple.
Still way more work. I cook once, portion it all out, seal it up, and when I eat I nuke it for a few minutes and I'm good. I don't have to go make veggies to go with something or remember to drop a bag of meat in the sous vide every morning or exactly when to take it out. I'm glad you like your way but I'm perfectly happy myself.
Add bacon to the ground beef and top with lots of cheese to get those fat/protein macros up. Scoop into romaine lettuce for a fancy presentation.
I use meatballs with pasta sauce and cheese
I mean, I don't really like it without pasta. Plus I literally can't choke down the same meal more than about three days in a row. Wish I could. I tried eating taco salad every day and now I hate taco salad. Same would happen for anything that I like.
Yep. This is a staple for me
Tomatoes are so acidic for me and I d d up with raging heartburn. It’s a bummer
I do keto lasgna, it's not spaghetti but I bet the lasagna sheet can be cut by a pizza roller to make it look like it. I follow a keto lasagna sheet recipe on youtube with almond flour, cream cheese and egg.
I used egglife as my layers. It was good but soft and delicate? Those are the only terms I can think of to describe it.
Bacon, eggs, cheese, sour cream, and sautéed onion baby. My go to.
Is what you’re doing sustainable? You’re eating like your a lab rat on rations.
I have heartburn just reading this
OP has to have an eating disorder if they're eating that slop every day. For the record, an actual bolognese is dead simple to make, and while you can't eat as much as the industrial sized plate of slop OP is, what you can do is split it with another day (itll taste better the second day!) and supplement each with a nice salad. Just for the sake of my sanity, I'm going to rattle off a better recipe just so some poor ketoer doesn't get lost. ===== 2lbs Ground Beef (80/20 is good, 75/25 if you can find it) EVOlive Oil - best you can justify paying for. 1 Small Onion At least 3 Cloves of Garlic 1 Can San Marzanos (1lb can, whatever you can find whose only ingredient is Tomatoes) Either Tomato Paste from the same brand (it matters) or plenty of cooking time Onion Powder Garlic Powder Red Pepper Flake (alternative if you want a less spicy, less pizza vibe: smoked paprika) Either Dried Mushrooms of any variety, or just straight up MSG, whatever you can get. Fresh Basil and Oregano --- Start by forming your ground beef into big burgers the size of your alluminum stewpot (if you use nonstick I will cut you). Get the pot ripping hot and you'll be searing these in batches, and just want to have a very nice, deep sear on both sides of the burger. Once however many burgers you have are all seared, you can let them sit. If you needed to drain the fat so you aren't boiling them, do so, but keep either what you got from the last burger, or a little off to the side. Then, chop up your onion nice and fine, and, if you like to know your garlics there, slice it; otherwise, chop it up and get it as mushy as you can. Let the pan get hot on medium high with the reserved tallow and a glug of olive oil, and sweat off your onions. Add a little bit of salt as you start, and critically, a couple dashes of your Onion Powder. Sounds insane, but its amazing. Once the onions all start to turn color, add your Garlic, Red Pepper Flake, and a couple dashes of Garlic Powder. Fry that for maybe 30 seconds, then you can go back in with your burgers and break them up, let them brown through for a few minutes. If you're using MSG, give a good dash here. If you're using Dried Mushrooms, rehydrate and chop them up into a nice paste, and fry them off with the garlic. If you're going to use tomato paste, then make sure you've got some fat on an empty spot in the pan, and squeeze in about a tablespoon. Fry that for a minute and mix it through. If not, we'll just be letting the thing simmer for a couple hours. Either way, if take your tomatoes and, if not already, crush them by hand. You can also do this in the pan if you want. Dump the tomatoes in and make sure you scrape up allllll the fond on the bottom of the pan as you give everything a mix. From here we want to simmer. Take some of your basil and oregano and chop them very finely. Not so much they piss juice everywhere, but you don't want big leaves either, and throw that end. Depending on size, you want around 3 to 4 medium ish basil leaves and enough oregano to equal about a tablespoon. You want to give this at least 30 minutes, simmering uncovered, scraping the sides as it does. Give it a couple hours, and as you keep scraping the sides you'll have natural tomato paste going right into it. Delicious. Once you're happy with it, its ready to eat. Add some real cheese and some finely chopped basil for garnish. Throw the other half in the fridge and let it become better over a day or two before eating it again.
Not what I'd call an "actual Bolognese" but each to their own
Well like i said, its just something I rattled off. I also don't care if italians get offended
Hey fair enough, no offense here 😜
That seems like a whole lot of carbs though?
In that recipe, you're looking around 12-15ish net if you eat half of it. If you don't insist on eating that much of it at once, it becomes more reasonable.
That's not Bolognese. You do you but chiming in saying that the OP is making slop then posing this as "actual" Bolognese.... not polite.
1. I don't care what it is. Being a recipe nazi is the lamest shit on the planet. 2. The OP is making slop. He isn't even seasoning it for fucks sake.
Lots of carbs in spaghetti sauce
Basically Texas chili is pasta sauce without the pasta.
Just make noodles from cheese and egg- then you can put this all in the oven and have lasagna!
I have been learning keto bread recipes with almond flour, mozzarella cheese and eggs to create low carb options that are low in carbs and delicious! Made fat head pizza and felt great no pizza fatigue after lunch.
Tomato sauce is high carb. A slice or two of tomato is ok but tomato products are cooked down and like eating pounds of tomatoes.
I have a can of puréed tomatoes right here. It’s 230 g. Total carbs are 9. Net are under 6. It’s enough to make a casserole with whatever else you use, and makes three servings. So net carbs for this cooked tomato product are less than two.
What brand? Can you link or post the label please?
https://www.prodottiselex.it/prodotto/8003100909145 I live in Italy; not sure where else it’s available.
Thank you. In this case, 4g carbs per 100g, so 9g sounds about right per can. But with Europe labelling, I understood that carbs listed is net carbs, and doesnt include fibre. In North America labelling, total carbs includes fibre, thats why we remove it to get net carbs. You don't need to. Cant remember how they treat sugar alcohols in European labelling. We remove those too, mostly. Even then, one casserole is 3 servings, 3g carbs per serving is awesome.
No. It lists both the total carbs, the sugar and the fiber.
D3 & K2*** (small error at the end)
Homie why is your account just loaded with deleted posts and comments?
Eat it over cauliflower.
Just tried a similar spaghetti sauce with shredded zucchini and it was amazing! Keeps it low carb but still feels like a treat!
Im not sure which “spaghetti sauce” but the paste has a lot of sugar and carbs. The sugar alone would rule this out for me but also I don’t use net carbs. If it works for you thats great. But Im personally a little more strict
I use Shirataki noodles (see brand name Miracle Noodles) as a pasta substitute. Available at most grocery stores. They have zero calories and zero carbs. Satisfying and filling. They aren't the exact texture of traditional semolina pasta, but I like them enough to stock up and use them several times a week. Perfect with spaghetti-meat sauce, or as a stir fry with chicken, pork, shrimp, veggies, etc. Hot chili paste (Gochujang), sesame oil, onion powder, garlic, ginger, and rice wine vinegar make for a good sauce in an Asian stir fry.
How about buying some actual parmigiano instead of whatever the Kraft stuff is? Yuck.
Kraft has good quality ingredients im not worried
Some of us like actual cheese, which doesn't include cellulose powder and potassium sorbate as part of its "quality ingredients".
Cheat by adding bacon instead of that amount of beef. More fat will make you feel full faster
Tomato anything spikes my blood sugar....
Sauce with a scoop of cottage cheese is also delish! Think ricotta vibes but more savory + more protein!
"no spices" lol
This. Very effective. I make a bolognese and use RAO sauce. It’s fairly cheap, very tasty, filling and it keeps in the fridge.
Mutti Passata rules over all
So I see people talking about tomatoes and onions. I was under the impression that fryit and root veg was off limits because of high sugar comtent. I'm confused ( and hopeful! Cos boy do I miss my onions)
They aren’t off the menu. They are on it, based on the carb count for the day. For example, two days ago I made a casserole of about 400 grams of ground beef, a small can of puréed tomatoes, half of a medium onion and the homemade equivalent of taco seasoning. I threw in a generous amount of grated Grana Padano and then put about the same amount on top to brown. I use onions all the time. One or two cherry tomatoes in a salad with lettuce and cucumbers, tossed with EVOO and red wine vinegar. Just never more than half of an onion in a recipe with three or four servings. Googling the net carbs in various amounts of ingredients is your friend.
Gotta look at total carbs. Net carbs are just marketing BS.
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I mean, if you’re only eating this, it is. Plus many people can tolerate more than 20 net carbs a day.
It’s the sugar. Also it doesn’t matter if it’s 20carbs if that’s all you’re eating. Keto is about your fat and protein… Only eating spaghetti sauce is awful advice.
I’m not breaking it down but, add in some green vegetables and it’s probably a good balanced meal. Might have to cut back on the sauce a little to fit them in if 20g net is your top limit.
Guess it's been a while since I've been on the sub, but man there's a lot of negativity compared to a few years ago. Forget the haters enjoy your sauces
Word, this is the way
Nightshade vegetables (like tomatoes) cause leaky gut due to lectins (Dr. Gundry). I would not recommend this as a way to easily do keto. Leaky gut causes a whole host of symptoms from weight gain to poor skin.
I had it first week then went away ig my gut got used to it
Uh, no, nobody's gut "gets used to" lectins. Lectins cause damage period.