That's a really good cartoon, I'm passing it on to a few people.
We had tuna salad on tomatoes, mine was also on a bed of lettuce.
I've never been much of a breakfast person, so steak for breakfast sounds like a huge meal.
We're having tacos tonight (or taco salad without a taco shell.)
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.
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.
We had ground beef stroganoff on cauliflower rice, tasty and only about 15 carbs/serving.
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.
Scrambled eggs, bacon and toast for supper tonight.
I've been known to add additional cocoa butter to white chocolate, but that changes its viscosity too, so you have to be careful.
Soup and salad here tonight.
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.
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.
Can they be used both ways? Otherwise you've got a pan with limited uses.
Tonight we had BLT salads, 4 strips of bacon and 2 ounces of chopped tomato on about 6 ounces of iceberg lettuce with a spoonful of mayo or Miracle Whip to give it that 'BLT' taste. I added a sprinkle of romano cheese to mine.
