Dessert

Belated

We had a nice weekend! The sun was actually out, it was a little chilly but not raining so that was nice. On Saturday we went to OMSI to see the Pixar exhibit, which totally BLEW Logan’s mind. ūüėÄ He was ecstatic to see all his favorites in real life! We met up with friends at OMSI, too, so that was cool. Their daughter is a bit older but it was fun for Logan to have a buddy. ūüėČ

And then we all went out to dinner after that at Produce Row. Thankfully I was able to find something on the diet to order. A salad with steak, hard boiled eggs, cheese, bacon and blue cheese:

Then on Sunday friends came over for dinner for a very belated birthday dinner. We were supposed to celebrate our birthdays (they are a few weeks apart) back in late January but I got the flu and we had to reschedule.

Since I’m now doing the keto diet, I had to modify the menu I was going to make (which also meant I wasn’t making sourdough bread). Kind of a bummer on the bread, but I appreciated that my friends were understanding. ūüôā I’ll get back to making the bread soon!

This is the recipe I made for dinner:

Thai Yellow Curry Coconut Soup

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 6

Calories per serving: 345

Fat per serving: 2g

Carbs per serving: 9g

Protein per serving: 14g

Fiber per serving: 2g

Ingredients

  • For the Main Soup Recipe
  • 4 chicken thighs skinless boneless
  • 14.5 oz unsweetened coconut milk full fat
  • 2 teaspoons Thai yellow curry paste (see note)
  • 2 teaspoons fish sauce
  • 3 teaspoons soy sauce
  • 1 teaspoon agave nectar or honey
  • 2 green onion chopped
  • 4 cloves garlic crushed
  • 2 inch minced ginger finely chopped
  • Veggies to add to cooked soup
  • 1 can straw mushrooms (optional)
  • 1/2 cup grape tomatoes sliced in half
  • 1/4 cup cilantro chopped
  • 3 green onions chopped
  • 1 lime juiced

Instructions

  1. For the Instant Pot
  2. Place main soup ingredients into an Instant Pot and seal.
  3. Using the SOUP button, cook under pressure for 12 minutes. The Soup button prevents the coconut milk from boiling and separating.
  4. Quick release the pressure and remove and shred chicken. Put back into the soup.
  5. Add the veggies to the hot broth. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.
  6. For the Slow Cooker
  7. Place main soup ingredients into a slow cooker and cook on low for 8 hours or high for 4 hours.
  8. Put in veggies and herbs for the last half hour. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.
  9. Remove and shred chicken. Put back into the soup.
  10. For the Stove Top
  11. Place main soup ingredients into a thick-bottomed pot and cook until the chicken is well cooked and the broth is flavorful.
  12. Remove and shred chicken. Put back into the soup.
  13. Add the veggies to the hot broth. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.

Notes

From: https://twosleevers.com/low-carb-thai-yellow-curry-soup/

http://www.110pounds.com/?p=56660

I did not add honey to the recipe, because that would not be keto. And honestly, it didn’t need it! Also, I used coconut aminos instead of soy sauce to make it keto. So the recipe was pretty simple. I did the stovetop instructions. I didn’t have yellow curry paste but I had green curry paste and actually preferred it. It was so tasty! Loved the green curry paste.

The one issue I had with the recipe was that it claimed to make 6 servings and there is no way the ingredients as it stands made 6 servings. After I shredded the chicken, I realized quickly that there was not enough fluid to make soup for 4 adults. I ended up adding about 1 cup of chicken broth to the pot and a mini can of coconut milk (and then added 1 more teaspoon of the curry paste). This was the perfect amount of fluid to make the soup.

But it only made 4 servings. So FYI.

But despite the misleading servings size, the soup was absolutely delicious. It was creamy and decadent and so flavorful. It was filling and really really good. I would definitely make this recipe again. It was super easy and pretty quick to make. We had a kale salad along with the curry soup.

My friend Star wanted to make dessert so she did this keto recipe:

Keto Cheesecake

Ingredients

Crust:

  • 6¬†ounces¬†sliced almonds¬†about 1 1/3 cup
  • 3¬†tablespoons¬†low carb sweetener
  • 1/2¬†teaspoon¬†ground cinnamon¬†optional
  • 5¬†tablespoons¬†salted butter¬†melted

Filling:

  • 32¬†ounces¬†cream cheese¬†softened (4 blocks)
  • 3/4¬†cup¬†low carb sweetener¬†more or less to taste
  • 3¬†large¬†eggs¬†at room temperature
  • 2¬†teaspoons¬†vanilla extract
  • 1¬†teaspoon¬†lemon extract¬†optional
  • 16¬†ounces¬†sour cream¬†at room temperature

Instructions

Crust:

  • Place sliced almonds in food processor and process with cutting blade until a finely ground.
  • Pulse in 6-9 stevia extract packets and cinnamon (if using).
  • Stir in melted butter.
  • Press into bottom of 9-inch springform pan. Set aside
  • Filling:
  • Beat cream cheese on low speed until light and fluffy.
  • Add 24-36 stevia extract packets to desired sweetness. Beat on low to mix in.
  • Add each egg, one at a time, beating on low after each addition.
  • Mix in extracts, then beat in sour cream on low speed until incorporated.
  • Spread cream cheese mixture over crust.

Cooking:

  • Bake at 300¬įF for an hour. If top has browned, turn oven off. If not yet browned, cook until browned then turn off oven.
  • Leave cheesecake in oven with door ajar for an hour. Then, remove from oven and cool completely on a wire rack.
  • Chill at least 24 hours before serving.

Notes

Sweetener amounts used are minimum. Those just getting started on keto may want to up the amount to the max noted.

A one-for-one sugar replacement granular¬†low carb sweetener¬†can be used in place of the packets. Here’s the conversions:

  • 6 packets is 1/4 cup sugar equivalent
  • 24 packets is 1 cup sugar equivalent

Tips to prevent the cheesecake from cracking from comments:

  • Make sure all the ingredients are room temperature.
  • Don‚Äôt over mix! Over-mixing will cause the top to crack.
  • Bake for an hour. Then turn oven off and let it cool in the oven for 4-5 hours then remove and allow to finish cooling at room temperature.
  • Use a pan of water in the oven to make it steamy while preheating and keep it in the oven during baking.
Nutrition Facts:
Amount Per Serving (1 slice)
Calories 356
Total Fat 34g
Total Carbohydrates 5g 
Dietary Fiber 1g
Sugars 3g
Protein 7g

I really appreciated that Star offered to make dessert and made a keto cheesecake from scratch! The crust was really good! It was made out of almonds. It was a unique way to make a keto-friendly crust. It was a nice treat being able to have cheesecake on the diet.

So there ya have it, two good keto recipes!

Keto Meals Week 3

This is probably the last post I will do mapping out all the food I eat on Keto. I might do a post on just our dinners in the future.

Day Thirteen

Breakfast РTwo fried eggs, red organic kale sautéed in butter. Seasoned with salt and pepper. Coffee with stevia, MCT oil, heavy cream. Unsweetened iced tea.

Lunch РLeftover steak, asparagus sautéed in butter, mozzarella cheese, some avocado, a hard boiled egg.

Snack – 25g of blueberries, 1 ounce of smoked cheddar cheese, 10g macadamia nuts, some hot tea with stevia.

Dinner – Pork tenderloin, garlic parmesan green beans, smoked cheddar cheese.

Dessert– 72% piece of chocolate with half a serving of this peanut butter:

It’s hard to find a peanut butter that is keto-friendly. They all have sugar in it that I’ve found. ūüôĀ That’s why I only had half a serving of this. I just needed a little something sweet and the unsweetened almond butter not going to do the trick.

Fat 69%, Protein 22%, 9% carbs, 25 net carbs.

 

Day Fourteen 

Breakfast – Omelette with bacon, cheese and spinach. Coffee with stevia, heavy cream and MCT oil. Unsweetened iced tea.

Snacks – Salami and olives, cheese.

Lunch – Leftover steak, cauliflower rice with hot sauce, 1/2 an avocado.

Dinner РBurger with smoked gouda and mayo and buffalo sauce, green beans sautéed in butter on a green salad with light Italian dressing.

Dessert– 1 piece of 72% dark chocolate (for Valentine’s day!).

Fat 74%, Protein 20%, Carbs 6%. 17 net carbs. 

 

Day Fifteen

So I started getting a head cold this week and ended up staying home sick today with a full-on head cold. ūüôĀ really hoping it doesn’t turn into a sinus infection. Usually when I’m sick I want comfort food–oatmeal, orange juice, EmergenC, chicken noodle soup…but I am trying to stay on the plan….

Breakfast РRed organic kale sautéed in butter, two fried eggs. Coffee with MCT oil, stevia and heavy cream. Unsweetened iced tea.

Snack – Tea with stevia.

Lunch – I made some “chicken noodle soup” minus the noodles and it turned out really good! If you want the recipe, I saved it in my Instagram Highlights. I also had a piece of smoked gouda and a hard boiled egg.

Dinner – Michael got me beef pho minus the noodles! Pho is my favorite when I’m sick. I had to kinda guess on my stats for the day. I did add some bean sprouts to the pho.

61% fat, 24% protein, 15% carbs. 23 net carbs.

 

Day Sixteen 

Breakfast РTwo fried eggs, 1.5 pieces of bacon. Coffee with MCT oil, stevia and heavy cream. Unsweetened iced tea.

Lunch – My leftover chicken “noodle” (no noodles) soup from the day before. A piece of smoked Gouda cheese and some salami.

Dinner – Chicken breast with mozzarella, Rao’s marinara sauce and pizza seasoning. Green salad with grape tomatoes and light Italian dressing.

Dessert – 86% dark chocolate and a spoonful of peanut butter.

65% fat, 26% protein, 8% carbs. 22 net carbs.

 

Day Seventeen 

Breakfast Р1.5 scrambled eggs with cheese and hot sauce on a low carb wrap with some sour cream. Coffee with MCT oil, stevia and heavy cream. Unsweetened iced tea.

Lunch – Green salad with arugula and spinach, hard boiled egg, grape tomatoes, avocado, smoked cheddar, light Italian dressing.

Dinner – I met a friend for dinner at Wayfinder beer. I picked that place because they had vegetarian/vegan options for my friend and options that were diet compliant for me. She had beer and I had one glass of pinot gris wine.

I ordered of their side order menu instead the main menu. I got their housemade bratwurst, the Brussels sprouts and their “cauliflower gratin” (basically cauliflower drowning in cheese). It was all very good! I had to guess about the nutrients. But I think I was probably somewhere between 25-30 net carbs for the day.

 

Day Eighteen 

Breakfast РI had an omelette made of cheese, breakfast sausage and green onion topped with hot sauce. Coffee with MCT oil, stevia and heavy cream. Unsweetened iced tea.

Snack – Hot tea. 1 piece of 72% dark chocolate with 1/2 serving of peanut butter.

Lunch – Michael and I went out to lunch for a belated Valentine’s Date (I was sick for the holiday). We went to SeaSweets Poke. You could build your own poke bowl, which was nice, so I could skip the rice! I got the kale salad instead. I got the spicy tuna poke, cabbage, seaweed, nori, and spicy mayo. There were some carbs in my lunch but it was generally good carbs.

Dinner – Zoodles with meatballs and pesto and a side salad.

Unfortunately, today was the highest in net carbs I’ve been since starting the diet. Since we went out to lunch I had to estimate a lot of stuff but still. It was a disappointment to be at like 37 net carbs for the day even though I ate pretty healthy. Oh well, it was one day.

 

Day Nineteen

Breakfast РScrambled eggs with sausage and cheese. Coffee with stevia and heavy cream. Unsweetened iced tea.

Snack – Olives with Babybel cheese, hardboiled egg. Some parmesan Whisps and some roasted and salted sunflower seeds. I was very snacky today!

Lunch – Leftover chicken breast with Rao’s marinara and mozzarella. Salad with light Italian dressing.

Dinner – Salmon with salad and steamed broccoli with Goddess Dressing.

Dessert – 72% chocolate and 1/2 serving with peanut butter.

60% fat, 28% protein, 12% carbs, around 30 net carbs.