OMSI

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. 😀 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. 😉

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. 🙂 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

Category: birthday, Dessert, Dessert, diet, Dinner, Dinner out, Dinner Party, food, Food update, Friends, Keto, Logan, low carb, low carbs, recipes, Recommendations, Review, Weekend Update

Servings: 6

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/

Nutrition Facts

Thai Yellow Curry Coconut Soup

Serves

Amount Per Serving
Calories 345
% Daily Value*
Total Fat 2g 3.1%
Saturated Fat 0
Trans Fat
Cholesterol 0
Sodium 0
Total Carbohydrate 9g 3%
Dietary Fiber 2g 8%
Sugars
Protein 14g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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°F 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’t 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!

Birthday & Seattle

January has been a rough one for me so far! I got sick a few weeks before Christmas with a cold, that turned into a sinus infection over Christmas, then after New Year’s it came back and moved into my chest. I had an upper respiratory infection/bronchitis and viral sinus infection. Oy. I was on antibiotics (again) for the bronchitis this time, AND prednisone. Yuck! I hate prednisone and first I said no to the doctor, but I’m glad I decided to get it. As much as I hate the side effects, it works. When you have asthma, lung sicknesses are terrible. 🙁

So I started the new year with kind of a whimper. The weight I lost in December (3 pounds) probably came back and then some, thanks prednisone, but I haven’t weighed in yet. I’ll give it a little bit more time and check in. But my pants are tight, so I know I gained.

Because of being sick, I also took some time off from the gym. I made the mistake of swimming when I wasn’t quite over my illness and then my cough got WORSE! I know one of my goals for this year was to rest when I need to and listen to my body better…so I am trying to do that. Even though it’s disappointing.

I am sick of coughing and congestion and sucking on cough drops 24/7. SIGH. So far January has been a bit of a bummer!

This time last year, Michael and I got to spend a little time away for my birthday at Edgefield. It was great! But sadly, on my birthday last year I realized it was the beginning of the end for Yggdrasil. We got back from our getaway and he was sick. I spent my birthday crying, waiting for news from the vet about whether or not my kitty had cancer.

I got lucky, I guess, and it wasn’t cancer and we got 8 more months together, even though they were hard months. It’s definitely hard hitting these “anniversaries” in this first year of Yggdrasil being gone. I know it will get a little easier with time and once these “firsts” without him are done.

For my birthday this year, I had the day off from work. I got to sleep in a little bit and then discovered a nice card from Michael and a giftcard to a spa I like. I had breakfast and then we took Logan to OMSI. 

My parents got Logan an OMSI membership for Christmas and this was the first time he’s ever been there. He had a blast! I remember loving OMSI as a kid when we would come down to Portland from Seattle to visit my cousins.

OMSI has a room for 0-6 year olds and it’s all hands-on stuff they can play with and explore. There were way too many things to describe! Check out my Instagram for some videos. 🙂 Anyways, Logan had a blast running around, exploring, touching everything. He seemed a bit overwhelmed at first. I think the more we go, the more he’ll explore and have fun.

After OMSI, it was home for lunch and naps (me too!) and then I went swimming. It was a nice swim, after a few weeks off from being sick. There was a guy in the hot tub asking me about how to start swimming laps and where to buy goggles. He was complaining about not having any and having to swim with his head above water. So I gave him an extra pair of goggles I had with me that didn’t fit my eyes and he was super grateful! I was glad to pass them on. Hopefully that helps him.

Birthday dinner was pizza and beer. Yay!

Saturday I got up early with Logan and has some quality playtime, then I went to the gym and then drove to Seattle for a few days. Last week my mom fell and got hurt and was in the hospital for 5 days. She’s doing better and will be ok, but I wanted to go up and see for myself and help out.

(That was Logan in the window when I got home from the gym. LOL)

The drive up was nice. I put on some CDs from my childhood, there was no traffic, I saw a rainbow, and arrived home in good time. First order of business: my mom asked me to take some groceries and medicine to my Grandma.

I surprised my Grandma (who just turned 96!) by just showing up at her place with the groceries and some flowers. We spent some time together catching up and then it was time for her to go down to dinner. After our visit, I picked up dinner for my parents and me:

Yum! Dick’s Drive In burgers, fries and milkshakes. My favorite when in Seattle. 😀

On Sunday I made my mom breakfast, went to the gym for a quickie workout, then went grocery shopping for my parents, vacuumed the house, made lunch, did some other little stuff my mom needed. Then met up with my bff Rachel for an early dinner in Fremont.

We met at Nuna Ramen in Fremont and it was SO good! Mine was a bit spicy, she got the not-spicy garlic ramen. It was delicious and hit the spot on such a dark, gray, rainy night.

The food was great and arrived super fast. The price was right, too. After dinner we walked to Swel Restaurant down the street for a glass of wine, dessert and a few hours of conversation. 🙂

I got the deep fried donut holes that came with chocolate sauce drizzled on the plate and a spoonful of whipped cream. Delicious! Rachel got the giant chocolate chip cookie with a scoop of vanilla ice cream. I was slightly jealous of her order. It looked really good (and she said it was freshly baked and gooey! Yum!).

The restaurant was super romantic and cute. Definitely a good place to go for a date night. We both laughed and said it would be nice to be there with our husbands, but being there together was a good second choice. 😉 We had a lot to catch up on! We’ve both been so freaking busy with life and the holidays and other stuff that we’ve barely had a chance to talk since we hung out in September. So it was a very nice visit.

Overall, the weekend was good. Lots of family time. I was glad I was able to help my parents out. I wish we didn’t live so far away from each other. Whenever I go back to Seattle, I miss it.