Day Three: Ketosis already!!July 27, 2020
Since we’d skipped the whole “How to Enter Ketosis Quickly, Easily, and Reliably” part of the Joseph Arcita guide, we really thought it would be a few days before we got into Ketosis. We didn’t check until late last night, but after just 2 days of low-carb, we’re in! It doesn’t really change anything, but at least we know we’re headed the right direction.
It does give us a timeline for the three weeks until we can have our first cheat day (which will not be
food cheat, but going to a bar on Sunday, eating a Keto brunch, watching football with cocktails! Sunday, October 16th).
Now we’ll see if in the next few days we have issues with Keto Flu (I’ll write more on this phenomenon later).
I am not posting our full dinner tonight. We had a marinated flank steak. I use flank steak for fajitas only, which is something we’re no longer eating. I had the meat that needed to be used, so we went ahead and cooked it. simply not something we’re going to repeat. I’ll add our preferred steak recipes and marinades with quality cut meats when we get to them.
I am going to put some time into our vegetable for the evening as it was fabulous and we didn’t expect it to be at all!
There were two reasons I was pretty sure I was going to hate this dish. 1) I don’t like cooked cauliflower 2) I don’t particularly like ‘faux’ recipes. I typically don’t appreciate one type of food being promoted as similar to the other, or not at all.
Honestly, I think I like this better than mashed potatoes. The texture is good, the flavor is less mealy. It is very obviously not mashed potatoes in taste, but I didn’t try to think of it as such.. I just wanted the consistency – and this delivered.
This is going to become a staple for us. Adding different liquids and spices will make it good with a variety of meats. Thinning it down some, it can be used as a soup base.
When I did the carb count for this, I included more garlic (which is a carb per clove) and rounded everything up making it a 10g net carb side. It can be made with much less (my original attempt was 6g of carbs) but I wanted to include the most it was likely to be so I could be prepared for the worst when I add it to my counts. Since the carbs are so high in this, I’ll invariably be serving it with very low carb, high fat main dishes.
- 16 ounce cauliflower frozen
- 4 tablespoons water
- 2 tablespoons butter
- 3 tablespoons heavy cream
- 1 tablespoon garlic minced
- 1 teaspoon white pepper
- ½ teaspoon garlic salt
- Place frozen cauliflower in a casserole with a lid; add the water.
- Cover and microwave on HIGH about 4-5 minutes, until tender, stirring occasionally.
- Drain well (pat dry with a paper towel if necessary, as you want it as dry as possible so you can add cram or chicken broth without it getting to watery) and put cauliflower in a food processor with the remaining ingredients.
- Process until smooth and creamy (add any additional items to change the flavor, fresh parsley, garlic, paprika, chicken broth, etc) adding additional liquid of your choice until you get the consistency you desire.
- Remove to a serving bowl and reheat in the microwave if necessary. (You can make this hours in advance, and stick it in the fridge to reheat. It also freezes well).