[Mike Nolan]

We're making up for yesterday with cheese souffle tonight, under 4 carbs/serving.

[Mike Nolan]

We had meatballs in marinara on cauliflower rice (and a little shredded zucchini, just to see if we liked it--not really.) We had a slice of cheese toast made with Dave's Killer Good Seed bread.

A bit high on carbs for the meal, but some days you need to splurge a bit.

[Mike Nolan]

That's a really good cartoon, I'm passing it on to a few people.

[Mike Nolan]

We had tuna salad on tomatoes, mine was also on a bed of lettuce.

[Mike Nolan]

I've never been much of a breakfast person, so steak for breakfast sounds like a huge meal.

[Mike Nolan]

We're having tacos tonight (or taco salad without a taco shell.)

[Mike Nolan]

The blueberry muffins made with almond flour and allulose are good, but I think I need to make them a little smaller next time, they kind of overflowed the pan and were hard to get out. Another minute or two in the oven might have been better, too, but I turned them upside down and put them back in the oven for a few minutes to dry out the bottoms. They're almost certainly under 3 carbs per muffin.

Each muffin got 3 blueberries.

Diane is making oatmeal-raisin-date cookies again today. They're about 12 carbs each but as long as you only eat one that won't blow your carb number up much.

[Mike Nolan]

I'm planning to make blueberry mini-muffins using almond flour, but probably not until tomorrow.

My laptop computer wouldn't boot up this morning, I'm not sure what's wrong, but it's around 3 years old and I seldom get more than 3 years from a laptop. So I'm working from a computer in the basement this evening.

[Mike Nolan]

We had ground beef stroganoff on cauliflower rice, tasty and only about 15 carbs/serving.

[Mike Nolan]

I threw my sourdough starter out, because at least as long as I'm on a mostly keto diet, I won't be baking much bread, much less sourdough. I can always build another, it's not too hard to do.

[Mike Nolan]

Scrambled eggs, bacon and toast for supper tonight.

[Mike Nolan]

I've been known to add additional cocoa butter to white chocolate, but that changes its viscosity too, so you have to be careful.

[Mike Nolan]

Soup and salad here tonight.

[Mike Nolan]

After hitting a high of 82 yesterday, we're expecting a low of 13 tonight and have gotten a dusting of snow.

So we had some vegetable beef soup for supper, giving us a nice warm feeling.

[Mike Nolan]

I sort of expected the other flours to not look as nice, because they have baking characteristics that are a lot different from wheat than almond is. But they're baked enough to taste, and that's what I was after today.

Diane thinks the almond ones would be good with blueberries, I may try that next, or maybe some with just almond flour and some with a little sunflower as well.

I think the buttermilk/allulose combination works well, though.

The wheat ones are actually a bit bland compared with the almond ones, but adding blueberries could alter that perception.

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