This past week I feel as though I have been hungrier than I have normally. I think I’m not eating as much as I need to. I’m working on adding in not only fat, but more keto food. Luckily, our work has avocados that we can eat. I have been adding a whole avocado to my lunches. I love avocados!
My husband takes salami and cheese, but I’ve been having an upset stomach quite often. I’m wondering if perhaps it’s too much dairy. I’m trying to cut back a little on dairy. I love cheese. It’s going to be difficult. It’s not going to stop me from making keto ice cream however! I just ordered the guar gum needed as the last ingredient!
We are still eating the recipes that we picked out last weekend. The three recipes were Creamy Enchilada Soup, Taco Stuffed Peppers and Bacon Chicken Alfredo. The Creamy Enchilada Soup was phenomenal! Adding in an avocado made it even more delicious. My husband and I don’t like very spicy food, so I left out the jalapeños. I’m still not having luck getting the cream cheese to break up completely. Next time I am going to try cutting it into very small chunks. It was really quite impressive seeing the chicken just shred apart after being in the Instant Pot.
We are still currently cooking our way through The “I Love My Instant Pot” Keto Diet Recipe Book. I’m looking forward to trying more of the desserts now that I have more of the little gadgets to use. The one thing I’m having difficultly finding is the 4in loaf pans needed to do meatloaf and the like. I’m sure I’ll track one down eventually. With the smaller pot we do have to do batches, but doesn’t matter. The recipe tastes the same regardless.
The Bacon Chicken Alfredo was outstanding! I definitely want to use that recipe again. The recipe says four servings, but I decided to make it two, keeping the chicken breast whole even though it was butterflied. I baked the bacon in the oven as we do for the frittata and just broke them apart into the Tupperware directly. I added 3 pieces of bacon for each of us. I needed to let the sauce simmer for longer to let the parmesan cheese break apart more. Regardless, it tasted phenomenal.
We just made the Taco Stuffed Peppers on Saturday and have them to start the week. I cooked the meat ahead of time; and then, cut and stuffed the peppers at a different time. The onion I had picked out was bad and I didn’t see it when purchased. Needless to say, I did not use it. I added the whole can of the diced tomatoes and chilies. I don’t like wasting food and there’s no knowing if a recipe we pick for the next week will have those ingredients, so better to use it up! I mixed cayenne and paprika instead of chili powder.
The dish is a little spicy, but nothing unbearable. It has a nice kick. Sadly, my sour cream had expired, so I didn’t have that to use. It was incredible to see how soft the Instant Pot made the bell peppers. I look forward to adding an avocado to the mix tomorrow!
Such delicious recipes. I can’t wait to try more and then move onto the next cookbook! Keep calm and keto on folks!