[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.

[Mike Nolan]

Can they be used both ways? Otherwise you've got a pan with limited uses.

[Mike Nolan]

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.

[Mike Nolan]

I have used a very large spatula (King Arthur used to sell it as a 'cookie spatula') to lower boules into a hot Dutch oven. You can also use a parchment sling. I hate getting my fingers burned as much as everyone else does.

[Mike Nolan]

IMHO, the biggest advantage of a cloche would be that it may be a better fit for the shapes of bread you make. A round or oval Dutch oven is going to be as good, IMHO, for boules. Beyond that it comes down to storage space issues. About once a week I run across some kitchen gadget or pan that sounds interesting, but I have to remind myself that even though our kitchen is huge, it's pretty full of stuff.

[Mike Nolan]

I think it's a lot more complicated than that, but I'm not sure how well I can explain it, so I'll start by saying what we're seeing.

My wife is Type II but takes 2 types of insulin daily. Since going on the keto diet her blood sugar readings (she also wears a CGM) have been excellent, especially overnight. Before she would sometimes go too low late in the evening and then skyrocket up about 6AM. Now most of the time her graphs are pretty flat all night. Her endocrinologist is also pleased with them. She's also been able to cut back a little in how much insulin and other meds she's taking. She's not losing a lot of weight like I am but I think there are other factors for her.

I don't know if Type I diabetics would experience similar results.

Now this is probably simplifying matters a bit, but here goes anyway.

Keep in mind that on a keto diet the goal is to have 70% of your daily calories from fat, 20% from protein and only 10% from carbohydrates, so your body has to convert fat back into sugars once it's used up the sugar stored mostly in your liver. Over time, it becomes more adept at doing that.

Of course the reason you lose weight on a diet is because you eat fewer calories than your body burns up. That's true regardless of where those calories come from.

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