What We Ate Last Week

Another week, another installment of what we’ve been eating. As a reminder, or new information if you’re new here, I have been following a keto, sometimes carnivore, diet for a while now and because most of my meals are very simple, not really recipes, I’ve been writing these “what we’ve been eating” posts to help you with meal inspiration in case you’re in a rut. When I make something that is actually a real recipe, I write those up for you. My goal has been one recipe and one meal roundup each week.

As always, my goal is to help you achieve your health goals by showing you that you can eat good quality food that will help your body heal. I’m the guinea pig! 🙂

Here’s what’s been on the menu lately:

Chicken Tacos: I seasoned boneless skinless chicken breasts with Siete Foods Mild Taco Seasoning and placed those in the crockpot with some chicken bone broth. I cooked on low until done, shredded with a fork, added 4 oz. of cream cheese and some Redmon Real Salt Seasoning Salt Blend. I ate that in a bowl like soup with some of the yummy broth. My family ate the chicken on Siete Foods Almond Flour Tortillas with typical taco toppings. I apparently forgot to take a picture of this one. But trust me, it was not very pretty. It was delicious though and worked well for a busy day.

Labor Day Cookout:

hamburgers, hot dogs, watermelon, cantaloupe, twice baked potatoes, sliced garden tomatoes, chocolate delight

Sautéed Shrimp, Rice, Vegetables and Teriyaki Sauce

I just ate the shrimp with some teriyaki sauce (G. Hughes sugar free teriyaki sauce + some coconut aminos to lessen the sweetness + a shake of hot sauce)

Parmesan Pork Tenderloin Bites, (with mashed potatoes and green beans for my husband)

Out to dinner for my husband’s birthday. The picture is of the people, not the food. 😉

Breakfast: My daughter requested waffles so I made those for her and my husband with the King Arthur Gluten Free Pancake and Waffle Mix. For myself, I tried the internet famous chaffle recipe (below), plus sausage and bacon.

There are many “chaffle” recipes and the one I used here is the most basic. I think it looks lovely, but it was really pretty dry. I added butter to help, but that really wasn’t enough. These needed some form of sugar free jam or syrup. I try to avoid so much artificial stuff, even in the name of wanting or needing sugar free. But if you are really craving a waffle and are willing to use some sugar free syrup, then these would likely satisfy that craving. I am going to tweak the recipe and see if I can improve the texture and flavor, so stay tuned.

Basic chaffle recipe:

• 1/2 cup shredded mozzarella cheese
• 1 large egg
• 2 tablespoons almond flour
• 1/2 tsp. psyllium husk powder
• 1/4 tsp. baking powder
• dash of salt

Mix all ingredients until well combined. Pour about 1/2 cup of batter into standard sized waffle maker (heated appropriately for your machine). Cook until crispy and set. The time will vary depending on your waffle maker. That’s it! I doubled the recipe and these amounts made 4 waffles. I could only eat one and froze the rest. They did reheat really well.

That’s it for another week! My husband and I had a little getaway/planning trip recently so the next meal roundup post will include what we ate while away. It was not keto and not carnivore, but was gluten free. It will give you a glimpse into how we splurge. Some people call these cheat meals, but I don’t think I’m cheating on anything. I am splurging though and I try to enjoy every bite of it!

I hope you have a great week and as always, please reach out if you have questions about any of these meals or recipes.