Hopworks

Keto Meals Week 1

Here is the first week in meals. Everything I ate (100%):

Day One

Breakfast – Cheese omelet with sausage on the side. Unsweetened iced tea. Coffee with nutpod creamer.

Lunch  – SkinnyTaste’s Picadillo on salad with avocado

Snacks – Walnuts, Olives stuffed with jalapenos, Cheese

Dinner – Turkey Burger with Smoked Gouda Cheese, Bacon, Mayo. I made a cucumber salad with avocado and Newman’s Own Lite Italian Dressing (low carb and no sugar! Yay!) and a glass of red wine.

How I felt & how I did- Felt good! Wasn’t hungry! Like not at all! Didn’t feel tired or run down, either. I even worked out. My macros were great! I was pretty close on all the macros, not perfect, but that’s ok. The important part was I got to 20 net carbs. Yay me!

Day Two

Breakfast – 2 scrambled eggs (with heavy cream), with sausage and red peppers topped with cheese and sour cream and hot sauce. Coffee with heavy cream and nutpod creamer. Unsweetened iced tea.

Lunch – Antipasto Salad. Green salad with Italian dressing. Salami, prosciutto, fresh mozzarella, cucumber, Greek peperoncinos and olives.

Dinner – This was the first challenge–going out to a restaurant. I could have changed our start date so that we began the Keto diet after our dinner plans with friends, but I wanted to be able to make this work even going out. We met our friends at Hopworks (basically a beer and pizza place but it’s kid friendly). I got a Cobb Salad (salad with blue cheese dressing, blue cheese crumbles, tomatoes, bacon, avocado, hard boiled egg). It came with a breadstick, which I did not eat but wanted to!

I did have a glass of wine but just one.

Overall, my second day was good. I was MUCH closer to my macro goals (67% out of 70% of fat, 23% out of 25% on protein) but today I was at 27 net carbs for the day, so over. Looking over my day I discovered that my highest carb count was the avocado–ironically–but that’s ok because it’s the good carbs. (I mean HOW is the avocado higher in carbs than my WINE?!?!)

But I worked out today, so maybe the few extra carbs were a good thing?

Day Three

Breakfast – Omelet with cheese and bacon and hot sauce. Unsweetened iced tea and coffee with heavy cream and Stevia. Still not quite the same as my coffee creamer. WAHHHHH!!!! 🙁

Lunch – I got home from swimming feeling the first effects of the coming Keto-flu (I think). I was weak and shaky and felt like my muscles didn’t work. I had steamed broccoli with Goddess Dressing and some pork rinds (which are kinda weird but good if you are craving chips). Then I had a “wrap”–two slices of turkey and salami and a slice of prosciutto wrapped around a hunk of fresh mozzarella with mayo and mustard.

Snacks – Today I had a mug of bone broth. It was good! Warm and filling. I also had a piece of cheese and, some nuts and some olives.

Dinner – Michael made pastrami on the traeger grill! It was a week long process, too! But it was cool to have homemade pastrami for dinner and we have a ton for lunches for the week. Dinner was pastrami in a low carb wrap with mayo and lettuce. It was really good!

Day Four

Breakfast – Scrambled eggs (with heavy cream) with red peppers and sausage topped with some shredded cheese. Unsweetened iced tea. I had coffee with heavy cream and Stevia when I got to work.

Lunch – Pastrami in a low carb wrap! These wraps are really great! Not only are they actually tasty but they are low in calories and low in carbs. They are only 5 net carbs. So I made a wrap with mayo, mustard, pastrami, some lettuce and cheese. Bone broth.

Snacks – I made ranch dip from scratch (Hidden Valley packet with Tillamook full fat sour cream) and had raw broccoli and cucumber. Then later I had mixed salted nuts and a piece of cheese.

Dinner – Zoodles with pesto and meatballs. Some mozzarella on the side.

Day Five

Breakfast – Cheese omelet with hot sauce. Unsweetened iced tea. Coffee with heavy cream and stevia.

Lunch – Pastrami (no wrap), avocado, mozzarella, Newman’s Own Lite Italian dressing.

Snacks – Mixed salted nuts (only 1 ounce this time), cheese in the morning. In the afternoon I had homemade ranch dip with cucumbers and broccoli.

Dinner – Pork chop with herbed butter sauce and shaved brussels sprouts.

My Take Away From Week One

  • It is actually a lot harder to get fat in your diet than you think.
  • I’m going to miss my Kombucha. 🙁
  • I have a lot more thoughts and working on a post for next week!

Baker Baker

I need some advice! But first, a cute photo of Logan and me cuddling on the couch early Saturday morning:

Over the long weekend I finally got to try my very first loaf of sourdough bread. I’ve never made bread before (except for Sheepherder’s Bread and I think I killed the yeast and it never rose) but it’s been something that both Michael and I have wanted to try doing for years.

My friend gave me some of her sourdough starter probably a month or so ago. I’ve been feeding it every week and it smelled so good and sour. I was really excited to try this. So Saturday morning after the gym I got started on prepping and making the dough because I knew it would be an all day process.

First off, having the Kitchenaid mixer for making bread is AMAZING. I barely had to do any of the kneading.

Second, even though I fed the starter a lot and gave it extra leading up to the weekend, I still didn’t have quite enough for the recipe. So I had to feed the starter more right before. Maybe that changed things? I don’t honestly know.

I followed the instructions of the recipe I used (recommended by my friend). I had found another recipe, too, that I thought sounded good. I think I will try that recipe next time and see how it goes.

EASY SOURDOUGH ARTISAN BREAD RECIPE

Category: baby, baking, birthday, bread, Cooking, Food update, Friends, Holidays, Hopworks, Logan, Memorial Weekend, Pizza, Portland Restaurants, recipes, Recommendations, Restaurants, Review, Summer, sunny day, Weekend Update

Ingredients

  • 3 cups flour (white whole wheat, whole wheat, unbleached, or a combo)
  • 1-1/4 cups water (may need less if your starter is “wetter”- mine is a 100% hydration starter, fed an equal ratio of flour to water)
  • 3/4 cup active sourdough starter
  • 1 tablespoon honey
  • 1-1/2 teaspoons salt

Instructions

  1. Mix all ingredients together in the bowl of a stand mixer (or large mixing bowl) just until combined and then let sit for 15 minutes.
  2. Using a dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes.
  3. Transfer to a medium-sized bowl, lightly coated with oil. Cover with plastic and let rise for 3 hours, turning and folding the dough once or twice.
  4. Remove dough, turn and fold again, and place it back in the bowl, seam-side up. Let rise for another 2 hours.
  5. After the second rise, place a square of parchment on a cookie sheet and gently shape the dough into a ball or oval (using lots of flour, as the dough is moist) and set on the parchment. Make sure there’s a good coating of flour on the top, as this will make slicing the top later easier.
  6. Set an enameled, cast iron dutch oven into a cold oven and turn heat to 450 degrees (alternately, you can use a baking stone), and set the timer for 40 minutes.
  7. When the timer goes off, slash the top of the loaf with a serrated knife (in 2-3 places) and transfer it to the hot pot by holding the edges of the parchment (or stone).
  8. Replace the hot lid and bake for 12-15 minutes. Remove the lid and continue baking for another 13-15 minutes, until golden brown.
  9. Remove to a wire rack to cool at least 30 minutes before cutting.
  10. NOTES
  11. Slicing tip: if you don’t have a good serrated knife, try using an electric knife to easily slice through crusty artisan bread. I works like a charm and even cuts through warm breads without squishing the crusts like regular knives do.

Notes

From: https://anoregoncottage.com/easy-sourdough-artisan-bread/2/

http://www.110pounds.com/?p=54767

Since this was my first loaf ever, I didn’t have high expectations. I knew it would take practice but I was still a little bummed out it didn’t turn out like it should. I think I should have let it rise longer than the 5 hours the recipe called for. Because the dough didn’t really look like it rose all that much from when I started it…

Next time, I won’t use my dutch oven to bake it, either. One of the options of the recipe was to use a baking/pizza stone. We have one that makes GREAT pizza so I will try that next time.

Overall the bread was OK but not great. It was really dense. It weighed a freakin’ ton. It wasn’t the light, airy sourdough I was expecting. I’m not sure what I need to do differently in the future. I read through some messages boards online and none of them were really clear. It could have been too wet, not wet enough, maybe I didn’t let it rise enough, maybe it had too much gluten in it, maybe not enough…HELPFUL.

So I could definitely use some advice from bread baking experts out there! What did I do wrong? How do I make the bread LIGHT and AIRY?

In other news…on Sunday we went out to lunch for Logan’s BFF’s birthday. I had an AMAZING burger on AMAZING bread. 😀

Lunch was at Hopworks. It’s a great place, good food and it’s very kid-friendly, which is nice. We were in a back room for kids so that was good, too.

Seriously, look at that bun! It was SO GOOD. I wish I could make bread like that. My burger had swiss cheese, toasted hazelnuts, caramelized onions, arugula and lemon aioli on it. It was to die for. One of the best burgers I’ve had in a long time.

The above photo was the toys at the restaurant in the kid’s area. (Great idea!) Logan had cheese pizza with apple slices on the side (decent pizza, too).

QUESTION: Master bakers, HELP ME!