So I decided to try this egg fast to get into Keto one more time. Keto really does not work well with mel. All the dairy and break outs. This time organic all the way. I am going to sneak in greens for lunch. But here we go.
Egg Fast Menu Day 1
7:30am: 16 ounces coffee with 1 tbsp coconut oil and 1 tbsp butter. Put in the blender with a dash of cinnamon and a dash of pink himalayan salt. Blend until frothy.
My Morning Latte!
Cooked my breakfast and made my lunch, both of which I carry to work with me in my insulated lunch bag.
Note: Salt is extremely important on the egg fast! Use it liberally! I choose Pink Himalayan salt because it is abundant in minerals.
10:00am: 3 egg omelette with 2ounces cream cheese and a squirt of sriracha sauce, salt
Cream Cheese Omelette with Sriracha
and pepper. I used 1 tbsp butter for cooking in the pan. This is easily my favorite egg fast breakfast.
12:00N 1 cheese string with 1 tbsp mayo for dipping.
Eating my Egg Salad
2:00pm: 3 chopped eggs with 2 tbsp mayo, salt, pepper. I normally also like a sprinkle of smoked paprika on this but I couldn’t find it this morning!
At this point in the day I have had 6 eggs, 6 tbsp fat and 3 ounces cheese. I like to stay under 4 ounces cheese in a day for best results and for sure a maximum of 6 ounces.
5:00pm: Waffles. Yes, waffles! Click here for the waffle instructions. The waffles recipe normally equals 2 eggs and 2 ounces cheese. But I whipped 1 tablespoon mayo into the batter so that I would not be short on my egg-fat ratio for the day and left out 1 ounce cream cheese. I made a butter sauce with 1 tbsp butter and 1 tbsp sugar free salted caramel syrup or sugar free maple, my indulgence.
I doubled the waffle recipe because I will be making a Wafflewich for dinner tomorrow. You’ll see.
Total for the day: 8 Eggs, 8 tbsp fat and 4 ounces cheese. And of course, throughout the day I am drinking water,
Now I cooked this in the slow cooker of my InstaPot for 4 hours and it was not long enough. So I decided to cook it on the stew/soup for 30 minutes IP and let the NPR. And it was perfect. This is amazing!
INGREDIENTS 1(3-5 lb)beef chuck roasttrimmed of excess fat, cut into 8-10 pieces1tablespoon
Grilled Chicken Wings with Maple Barbecue Sauce
by our friend JansSushiBar
From Jan at http://www.janssushibar.com/!
Melt the lard in heavy medium saucepan over medium heat. Add onion
and sauté until tender, about 10 minutes. Add garlic and sauté 1 minute.
Add tomato sauce, maple syrup, soy sauce and red pepper flakes; bring
just to a boil. Reduce heat to low and simmer until sauce thickens
slightly, about 20 minutes. Stir in the vinegar; season sauce to taste
with salt and pepper. Reserve about 3/4 of a cup for the chicken wings,
and store the rest in an airtight container in the refrigerator for a
While the sauce is simmering, prepare and heat your grill, depending
on type – if using charcoal, make sure you have a bed of hot coals,
covered in ash, spread evenly beneath the grate. Raise the grate to
between 4 and 6 inches above the coals/heat.
Rinse the chicken wings and dry then with a paper towel. Pla…