Creamy Cauliflower and Ground Beef Skillet
I am now entering week 8 of my keto experiment, and unfortunately, I still can’t say that it’s working all that good for me. For the first time in my life, I am seriously considering giving up on a challenge that I’d set for myself.
Initially, I thought I would give this keto thing at least 12 weeks, but for the for the time being, I am less than convinced that I will tough it that long.
For some reason, it would seem that I’m really not responding well to the keto diet: I’m hungry all the time, feel super tired, have very little energy (barely enough to make it through my workouts) and my brain gets pretty foggy, too.
As if this wasn’t enough, I feel I’ve been gaining weight in the past few weeks. At least, that’s what the scale and caliper have been telling me.
When I first started, I kept my daily calorie intake at around 1950 calories per day and I tried to stick as closely as possible to the following macros: 25g net carbs, 90g protein and 165g fat. Then I started working out again, so I upped that to 2200 calories per day, 30g net carbs, 110g protein and 180g fat.
I have to admit that I’m finding it terribly hard to stick with it. Having to plan ahead and write down absolutely everything that passes my lips is painstakingly long and it kills all my inspiration and creativity. I sometimes feel like I’ve already forgotten how to eat instinctively. Before I make any decision that’s food related, I need to crunch in the numbers, first. -“Can I afford to add this cute, fresh, crisp and mouth-watering mini seedless cucumber to my breakfast plate? Hmmm, not sure… Lemme check first… Nope! Sorry, no can’t do! Having that cucumber would set me over my carb allowance for that day. But hey, you can have an extra teaspoon of mayo, instead!”
And I go like FAAAAAAAAAAAAAAAAAAAAAAAAAAAWWWWWWK! (oh yeah, cuz I get hangry, too!)
Coming up with proper dishes ain’t even fun anymore. I always have to calculate macros first… “Hmmmm… carrots would go great in this, but no way, can’t add that… carrots are way too high in carbs. Let’s leave the carrots out. And forget about those tomatoes, too. Oh, and better use only half that broccoli, you know. Adding the whole bunch might throw the carb count a little over the permissible amount…”
It’s veggies, for crying out loud. Veggies are supposed to be good for you. They are the one thing everyone *supposedly* agrees on in saying that they are a healthy addition to anyone’s diet.
In short, I feel this keto diet is way too restrictive and leaves out WAY too many AWESOME and WHOLESOME ingredients.
If I could eat nothing but eggs and mayo and leafy greens all the time, I would be fine. But that would kill me. I love food, you see? I love to cook, I love to create, I love to mix flavors and textures. So far, no changes in my diet has ever killed my creativity in the kitchen. Until Keto, that is. No grains? No refined sugar? No processed foods? No *gulp* dairy? No problem! But practically no veggies? Now THAT doesn’t sit well with me.
I’m this close from breaking up with Keto. *This* close.
I’d rather have a little bit of extra fat on me and be satisfied with and by the food I eat than suffer day in day out in an attempt to force my body into letting go of those few extra pounds it just obstinately clings to.
That said, not all keto food is bad…
I still manage to come up with a decent dish, once in a while. This Creamy Cauliflower and Ground Beef Skillet would be one of them… BUT, it’s the kind of dish that is very calorie dense, so you don’t get to put too much on your plate. You’ll probably want to serve that with a mountain of spinach, so your brain feels like it’s been given plenty of food.
Alright, enough jabbering on my part. Let’s start the cooking shall we? Just one more thing, though: please, forgive the lighting for these photos. It was getting fairly dark in my kitchen when I made this dish but I still wanted to log the recipe, so I had to put it together real quick and do my best to take decent pictures…
Good thing I did: it was entirely worth it. So let’s make this!
Melt some ghee in a heavy skillet (cast iron preferred) set over medium-high heat. When the fat is nice and hot, add onion, garlic and jalapeño peppers and cook until fragrant and softened, about 2-3 minutes.
Add ground beef, salt and pepper and continue cooking until the beef turns completely brown.
Lower the heat to medium-low and throw in the grated cauliflower; stir well and continue cooking for 2-3 minutes, until that cauliflower is slightly softened.
I like to use the grater disc of my food processor to grate my cauliflower, because I find it’s a lot less messy that way, but you could also do this with a box grater.
While your cauli and meat are cooking, add the mayo, water, sunflower seed butter, coconut aminos, fish sauce and cumin to a large measuring cup and whisk until well combined.
Pour that right over the ground beef and cauliflower mixture and stir until well incorporated. Continue cooking for about 3-5 minutes, until all the liquid has been absorbed. Oh, and try not to spill some all over the place like I did…
Remove from heat, spread the meat mixture nice and evenly and make 4 shallow dimples on top.
Now you don’t want those pits to be too deep, because if they are, your yolks will sink to the bottom and will one, not show up at the surface at all when cooked, and two, probably end up cooking way too much.
Crack one egg in each of the dimples…
… and then sprinkle with salt and pepper and sliced jalapeño peppers.
Set your oven to broil and place the skillet right under the broiler for about 8 to 10 minutes or until the eggs are cooked to your liking.
While your skillet is basking under the heat of the broiler, mix 2 tablespoons of mayo with the apple cider vinegar.
Drizzle that all over the skillet as soon as it comes out of the oven, then garnish with diced avocado and fresh chopped parsley.
Poke the yolks if you want to (the skillet will look a lot prettier if you do) and serve immediately with a mountain of leafy greens.
Extra spoonful of mayo optional!
Creamy Cauliflower and Ground Beef Skillet
- 2 tsbp ghee, or make your own
- 1/2 small onion, chopped
- 2 cloves garlic, chopped
- 4 jalapeño peppers, sliced
- 454 g 1lb lean ground beef
- 1 tsp Himalayan salt
- 1/2 tsp freshly cracked black pepper
- 1 small head cauliflower, 454g | 1lb, grated
- 1/2 cup paleo mayo
- 1/2 cup water
- 1/4 cup toasted sunflower seed butter
- 1 tbsp coconut aminos
- 1 tsp fish sauce
- 1 tsp ground cumin
- 4 large eggs
- 2 jalapeño peppers, sliced
- 1/2 ripe avocado, diced
- 2 tbsp paleo mayo
- 1 tbsp apple cider vinegar
- 1 tbsp fresh parsley, chopped
- Melt ghee in a heavy skillet (cast iron preferred) set over medium-high heat. When the fat is nice and hot, add onion, garlic and jalapeño pepper and cook until fragrant and softened, about 2-3 minutes.
- Add ground beef, salt and pepper and continue cooking until the beef is completely brown. Lower the heat to medium-low and throw in the grated cauliflower; stir well and continue cooking for 2-3 minutes. (You can use a box grater or the grater disc of your food processor to grate the cauliflower.)
- Meanwhile, add the mayo, water, sunflower seed butter, coconut aminos, fish sauce and cumin to a large measuring cup and whisk until well combined.
- Pour that over the ground beef and cauliflower mixture and stir until well incorporated. Continue cooking for about 3-5 minutes, until all the liquid has been absorbed.
- Remove from heat, spread the meat mixture nice and evenly and make 4 shallow dimples on top. Crack one egg in each of the dimples then sprinkle with salt and pepper and sliced jalapeño peppers.
- Set your oven to broil and place the skillet right under the broiler for about 8-10 minutes or until the eggs are cooked to your liking.
- In the meantime, mix 2 tablespoons of mayo with the apple cider vinegar.
- Drizzle all over the skillet as soon as it comes out of the oven, then garnish with diced avocado and fresh chopped parsley.
- Poke the yolks and serve immediately.
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58 Comments on “Creamy Cauliflower and Ground Beef Skillet”
I don’t think stress is part of the keto thing. I get not enjoying creating recipes and stuff. I used to love creating recipes and pics for my old blog Meals Alone but now, well lets just say I had to let it go. I’m not saying you should, just maybe let go of keto for now.
I am very restricted in what I eat as I have overcome fibro but still have some residual pain in my hands and feet. In an effort to get rid of it I am eliminating my blood type no nos. These just happen to be coconut, avocado and chicken. I am really missing the coconut!
Oh yeah, I started a new blog Hooked on Health and I do believe it is what I am supposed to be doing.
Oh my… I’d be missing the coconut too, and the avocado! I go crazy if I go more than 2 consecutive days without eating at least half an avocado.
I’m loving your blog, by the way. I don’t know about you, but mine is what’s kept me in the right track for the longest time, and even does to this day! Without it, I think I’d have given up on this whole health thing a long time ago!
Awww, I’m so sorry you are having a rough time of things! I have heard other people say that working out and doing keto makes them absolutely ravenous and more likely to overeat unless they push their fat ratio way up and their carbs way down. In terms of cooking inspiration, oh my gosh, I know exactly what you mean. One thing that has been fun for me is coming up with lots of compound butters. I got the idea from the EatLowCarbHighFat blog. Anyhow, I guess the most important thing is figuring out what makes you feel your best physically and emotionally! I’m enjoying all the recipes you are putting out along the way 🙂
HAHA! You did butters, I do mayonnaise and fat bombs. I now always have several different kinds of mayo at all times in the fridge. Different flavors, you know… if I’m gonna eat the stuff at every meal! 😉
Thank you for the blog reference, I didn’t know that one. I’ll be sure to check it out for inspiration!
Wow – this dish has so much flavor to it!
You have done 8 weeks almost – sending you good vibes to hang in there for 4 more weeks on the keto diet.
Thank you Shashi. I think I can do it… 🙂
Why lean ground beef? You should check out Healthful Pursuit. Leann is doing keto and getting great results. Maybe she can offer you some advice or tips. Your recipes are amazing. Thanks for sharing! I know how hard it can be to take time for something you love and be a mom.
Yeah, I know Leanne has been having great success with the keto diet. She and I have already exchanged a little bit on the subject, but I guess we’re simply made differently. I need to find the macros that work for me, I guess!
Thank you much for your kind words, I truly appreciate them! 🙂
Oh, and lean ground beef because this is what I get from the farm where I buy my meat. I much prefer that anyway, that way I get to control the amount of fat that I add (which happens to be A LOT nowadays…)
Maybe it is time to let it go. Or maybe you could try cutting back on the mega-workouts and just do walking or something less demanding. I sympathize with your frustration. I mean, veggies! For crying out loud…
This recipe looks great. I’m going to try it on my family. Thanks!
I’d much rather quit Keto and train hard, Louise. I strongly believe in keeping your body active, lifting heavy stuff regularly and going all out from time to time. On the other hand, I’m not sure that Keto is exactly the right thing to do. So for me, the choice is obvious…
I mean, yeah… veggies, for crying out loud! We need them, and lots of them, don’t we?
Thank you for your kind words of encouragement, I truly appreciate them! 🙂
maybe if you just do paleo or try like the diabetic diets my dad gets from the VA. Plenty of dark leafy greens but limited on some of the other vegetables depending on their carb and sugar content.
but if you find this hard why not try a high 2200 calorie day then a 1500 calorie day and use your vinegars and herbs to flavor the lower calorie dishes.
By the way I have loved most of the recipes I have tried of yours and want to try this one.
Thanks for your input, Tara, that’s much appreciated. For the record, I am feeling much better now. I finally snapped out of my misery, without having changed a single thing. Still a couple of weeks to go, maybe I’ll see even more improvement.
And real glad to hear you liked most of my recipes you’ve tried so far, but that also implies that you tried some that you didn’t like… which doesn’t make me nearly as happy 😉 If that’s the case, I’d really love to know which so I can make adjustments if needed.
Best of luck sticking to it! Maybe give it the full 12 weeks, and if you still don’t feel better, it might just not be the right diet for you. Every person is different; and our needs change! I once needed to be on a strict gluten free diet, and once vegetarian, and now I’m feeling better with a food pairing diet… point is, I think that listening to our bodies is important! Our needs change over the years, and it can be difficult to find the one that works for you. Hang in there!
Thanks dani! Feeling a little better today, I think I can see myself keeping at it for another 4 weeks. Hopefully the feeling will last. 🙂
I have just found the Facebook page called Optimal Ketogenic Living, which focus’s on higher amount of protein, they are following pretty closely to the protocol of the book
The Art & science of Low Carb Living by Phinney & Volek. Posters on there seem to be
pretty successful, maybe check that out?
Thanks for that, elaina. I’ll check it out for sure!
I know this blog is a few years old but after reading above, your fat macro was too high and your protein too low… the OKL chart mentioned above will be gold for you and fix everything if you are still sticking with it!!!
You’re right: any diet that shuns vegetables is not sustainable. Or healthy! Majority of esearch says so. Hands down. And any diet that requires calculations and meticulously planning should also be OUT. Just not sustainable or ENJOYABLE. We got one life to live and while I’m def not saying live it up and eat whatever the hell you want, you should NOT be suffering daily. Not cool.
If this is a weight loss thing, maybe consider how much has been lost in the 8 weeks and even see if it is reasonable to expect to lose your goal weight in the next 4.
All I can say is that from a long time reader, you’re a super clean eater and fit (sounding at least, we’ve never met!) and HEALTHY; even if you think you’re a few pounds too heavy don’t doubt that you were HEALTHY on your old diet. You’re the “healthy” foodie, remember? 😉
Thank you so much for this Rebecca!!! You are right, I should focus on my health and stop worrying about those few extra pounds that bother me so much. In the end, they do not make me unhealthy at all, perhaps even that being thinner would be unhealthy for me. After all, I’m far from being obese and I do keep active and eat super clean and healthy all the time. That’s what really counts! Not body fat percentage! 🙂
Thanks again for your kind words, you are a real gem!
My opinion? Stick with what you know. You tried it out and it didn’t get the results you were hoping for but look at it as a learning opportunity! You got to know your body deeper than most who just eat whatever and think what they are doing must be working. What I do know is that you are one BA paleo chef and the most culinary inventive person I have ever had the pleasure of knowing. Your inspiration and creativity are SUCH a huge gift (seriously, can I have some of it??) I vote you do what makes your life vibrant. When are you at your happiest? When you are tracking and keto-ing it up? Or when your creating in the kitchen with whole ingredients, not giving a darn about macros?
But dats jus me 😉
And the fact that you said “FFFAAAWWWWKKKK” makes me love you even more.
Jordan, you are my very own personal shining star. I LOVE YOU! (in a totally non lesbian kind of way… you know… which reminds me I never told you that story!)
THANK YOU MY FRIEND YOU ARE THE BEST!!!!
That’s why too much fat in my opinion. Stick to equal amounts of protein and fat in grams and you’ll find yourself feeling a lot better. However, that means your net carbs have to go down to about 5-10g a day instead. If that doesn’t help then I’d say you should stop doing keto. 🙂
Also: I’m absolutely going to do this recipe. Thank you!
I couldn’t possibly take carbs any lower than what I am doing now… this is what is killing me. Simply staying under the 50g net carbs per day mark is super tough for me. I could not sustain that for a very long time. I love my veggies way too much for that!
Perhaps a simple low carb approach would be better for me…
Thanks for your advice, though. I truly appreciate it, and real glad you’re planning on trying this skillet. Make sure you let me know how it turned out if you do! 🙂
That all sounds pretty difficult to me Sonia. I struggled with a month of whole30 so Keto doesn’t sound like something I should attempt ever… On the other hand you’ve made it through it for 8 weeks already so maybe you’ll manage for another four…:) you go girl!
Thank you for your vote of confidence, Simone! You are right, surely I can manage another 4. Nothing to it! I can do this! 🙂
Hi! In my opinion, following a ketogenic diet should not frustrate this much. I’ve never weighed anything, and I’ve never felt the need to restrict vegetables (especially if they’re low GI/GL). I’m fairly active, so I can stay in ketosis at around 40, 50 grams of carbs easily. I guess what I’m saying is that everyone has an individual feel-good level they have to find. Yours may be even higher. Or outside of keto.
I don’t know how you do it, Dominik… How can you tell for sure that you are staying under the 40g mark if you don’t track and write down what you eat? I find that with Keto, you can’t be guesstimating because the margin of error is so narrow. Do you test regularly to see that you are actually in a state of ketosis?
sorry I did not get back at you sooner. I guess it’s because I don’t really have a good answer for you 🙁 I’m a firm believer in listening to my body, and I can actually feel when I’m in ketosis (tell-tale signs). I’m also trying to NOT be anymore but failing at times.
I think if your macros are all correct for you individually, and if you’re taking in all your electrolytes, and still not doing well, I would probably suggest giving up for now. There’s no reason you can’t try again later.
Well, I ended up sticking with it, Dominik and am feeling much better now, so I take it my body has finally adapted! Looks like I’ll be able to do the whole 12 week challenge after all.
Thanks much for your input, I greatly appreciate it! 🙂
This keto thing is pretty hefty and I have immense respect for you keeping it up for 8 weeks already. 🙂
I wanted to add a comment on the ground beef, Deb (Smitten Kitchen) once gave the tip in her lasagna recipe to let it brown for a full 15 minutes to make all flavors come out. You let it fry on high heat, and all pieces get lovely brown. It takes some patience but I have been doing it ever since and it has really added so much taste. I would definitely recommend you to try it (considering, you’re breakfast could even be tasting better!).
I will definitely give that 15 minute beef browning rule a try, Eline! Thanks a bunch for the tip! 🙂
I’ve also been experimenting with a ketogenic plan (carbnite like) to see if it helps improve lepitin levels. I’m one week into my 4 week challenge and agree with you completely. For me, keto is leading to total OCD behaviour that is sucking the life out of enjoying cooking and food. I love what I’m eating but having to do the math is driving me insane. I can easily eat 60-80g of carbs a day just eating non starchy veggies and normally enjoy lots more protein limiting these foods seems insane. Have you incorporated a day of additional carbs a week since working out? It can help you from a hormonal perspective since you’ve started working out?
Good for you for following your heart. If something doesn’t seem right, it likely isn’t. I think that short periods of change to your diet can be metabolically helpful but in the long term, intuitive eating is the way to go.
I haven’t tried carb loading yet because it takes me so long to actually get into ketosis, if I was to throw me out of it once a week, then take 4-5 days to get back into it, I figure I would just never be where I need to be… so that much doesn’t make sense to me. At that rate, I think I would rather stick with a low carb lifestyle, one that I could sustain for a very long time without feeling deprived or uninspired in the kitchen. Somewhere around 100g of carbs would be much more realistic for me, I think!
I came across your site from Foodgawker. Normally, when I look at recipes I never read what anyone writes and just scroll down to the recipe, but I found myself reading after struggling with your diet. I don’t know much about the Keto diet, but I highly praise the Paleo diet. It’s the first time I’ve ever signed up to do a diet, but I feel that you’re not sacrificing too much and well it’s pretty easy to do. The main things are just to take out caffeine, processed foods, flour & sugar, dairy, etc. and just to get back to the ‘caveman’ foods. After I typed that out it seems like it limits a lot, but it really doesn’t. I start out my morning eating a small plate of fruit, occasionally I sneak the coffee in, for lunch I just roast a ton of vegetables and maybe chicken (roasted cauliflower, broccoli, kale I can just eat endless amounts of) and for dinner just stick to meat and vegetables. There’s really so many different options out there. I found myself actually starting to eat salads, oh and did I forget this comes from a person who really used to eat like sh*t. I would bake desserts about every other day – I’m a sweets addict. My husband is also doing a modified version of this diet and seriously our moods increased dramatically. I do have energy, but by the time 9/10pm hits I’m just exhausted. It’s worth trying or at least checking out. Good luck!
I totally agree with you, Kristin! I’ve been strict paleo for well over a year now. It’s a lifestyle that I absolutely adore, have fully adopted pretty much from the get-go and never looked back!
Just please… please… don’t take my caffeine away from me! 😉
I love your blog and your personal touches to everything you create. I work out 2x weekly, and on those days, I have found that my body demands more carbs on those days. So, keto 5 days for me, and out of keto for a few hours 2 days a week works really well for me. My brain doesn’t fog, and I have plenty of energy by doing things this way, and it seems my body is happy and adjusts in and out of keto pretty easily as well. All the best & I hope you find your sweet spot with this.
Thanks a bunch for your kind words, Sandy, I sincerely appreciate that. I personally work out 6 times a week, so I guess that would mean I’d have to carb up on all of those days… not sure that would work all that well! I think I need to read more on the art of carb cycling and getting in and out of ketosis. For the time being, it takes a lot of efforts on my part to actually keep my body in a state of ketosis, so I’d rather not let it snap out of it. But maybe once my 12 weeks are over, I can start experimenting with that… Thanks for the tip! 🙂
Wow this look so yummy. I am drooling over my keyboard. Thanks for this lip-smacking recipe.
Fruits and vegetables are the healthiest foods on the planet! Our bodies and minds run on glucose. Please listen to your tired body and give up keto. You will have so much more energy, clarity and LIFE! Keto is not natural for human beings. Cucumber is water-rich and great for your skin! eat beauty foods…not fat. I really wish you all the best in health and vibrancy. x
Thank you Celina. I couldn’t agree more. 🙂 Veggies and me, it’s a real tight love affair. You just can’t split us up. 🙂
I don’t think that Keto is a natural thing either. I see it as something you might want to do once in a while, but not continuously. At least I know I couldn’t.
I totally agree with you — diets like keto are way too restrictive! Food isn’t meant to be treated as something to be logged and thought of as “macros”… We are meant to have a wide variety of nutrients in our bodies, which can only be supplied by eating a wide variety of foods. If you can’t even enjoy a cucumber, that’s crazy! It’s just not sustainable. I can really relate to this because before my wedding, I decided to go a little nuts with my diet and exercise regimen, and I felt so deprived! In there short term, it worked. But in the long term, I don’t feel it was healthy or in the best interest of my body. I love the creativity you have when it comes to cooking, keep posting those yummy, healthy recipes!! 🙂
Thank you for your kind words, Lindsay. Don’t worry, I totally intend to keep coming up with yummy recipes, even while in keto! I can’t wait to be able to use more veggies and up the carbs a bit, though, especially now that squash is coming in season! 🙂
wow… I’ve been reading off and on about keto diets and was a bit flabbergasted by them… this has pretty much convinced me that I won’t be doing one… what a misery!! you sound discouraged and frustrated and that’s not what life is about… I’ll just stick to worrying about net carbs and actually enjoy my bag of raw veg that I eat every day…
For the record, Jounestsu, I do feel a lot better now, while still in ketosis (entering week 10). I did eventually snap out of my misery. I can’t say I’m seeing amazing benefits yet and still don’t feel like singing the praise of this particular diet, but at least, I’m sort of back to my good old normal self. Sort of… 😉 And if you tried it, your experience could be extremely different from mine. A lot of people have been having great results. I guess I’m just not one of them. At least, not yet.
wow that keto diet sounds exhausting! i wouldn’t do that to yourself! have you heard of Whole30? i did that and it changed my life…its amazing.
You bet I have, Krystal. The Whole30 is what got me to switch to paleo. I completed the challenge more than once. Actually, I’m more or less on a perpetual Whole30 now, with the occasional “cheat”. Love it! 🙂
Love your blog and recipes A LOT. Thanks so much for the inspiration. Especially your zucchini “pasta” dish with chicken, green aspergus and creamy avocao sauce is something I make on a regular basis. I am now – after 5 years of paleo – trying a paleo ketogenic diet, as I have heard that ketogenic diets may be very beneficial for treating neurological disorders such as migraines – from which i suffer a lot. Though this post is over a year old, I was wondering whether you got some of the results you were hoping for in the end, and whether you were tracking total carbs or net carbs (carbs minus fibre) – as tracking net carbs allows us to eat quite a bit of spinach/chard/kale etc – since the fibre content of these veggies is so high..From what I have read (and I have been reading a lot…:)), as long as you stick to real clean foods (basically the paleo way, i.e. no processed junk etc which may have sneaky added carbs to them) , counting net carbs is the way to go – allows you to keep oneself in ketosis while enjoying quite some veggies (though I must say, I too miss my oven-roasted carrots, beets and pumpkin!) Anyways, like I said, I realize I am responding to a year old blogpost, but I was just curious..Hope you are feeling amazing these days, and thanks again for your beautiful and delicious recipes! xoxo Sarah
Unfortunately, Sarah, keto never worked for me, and never made much sense either. To me, feeding primarily on fat just didn’t feel right. I think that keto can be great if used to fix certain very specific illnesses, but I really can’t bring myself to seeing it as healthy. While on it, I had no energy, felt sluggish, was always hungry and felt very frustrated with my food options, too. Not everyone has the same carb threshold to remain in ketosis. Some can get away with up to 100g carbs per day while others struggle with 50g. I belong to the latter group. I had to stay around 25g to 30g net carbs per day in order to remain in ketosis. And that meant giving up on way too many of my favorite vegetables. As for fruit, I could pretty much completely forget about it. Oh my… Just thinking about my days on keto makes me cranky! Never again is all I can say. It may work for some, but I’m definitely not one of them!
I used to suffer from severe migraines, too! Not having a headache felt like the exception. Lucky for me, though, it looks like quitting alcohol and processed foods did the trick to rid me of them. I hope you eventually manage to eliminate them, too. They’re not fun to live with. At all.
Thanks for your kind words, by the way. I really appreciate them, they really mean a great deal to me! You’re totally awesome! 🙂
For the life of me, I just don’t understand where the glycogen is supposed to come from on this Keto diet. It’s no wonder you have no energy. You need some complex carbs in your diet that can be converted to glucose or you’ll always struggle to do a work-out.
I made this tonight and it was delicious. My whole family of four loved it. I would have never thought to put together some of these ingredients. This recipe will be going into our regular meal rotation. Thanks so much!
Thank YOU, Jennifer. Happy it was to your liking! 🙂
Can you confirm that this is 688 per SERVING?
Thank you! I shared it on my keto FB group https://www.facebook.com/groups/358997184683020/
I wish I could take a look but your group is private…
Finally! Someone who feels like me about this diet. It’s waaaaaaayyyyy too restrictive. It’s one thing to cut rice and pasta down but cutting down vegetables and fruit because they say it’s “bad”. No I’m not doing that. Sorry not sorry. I saw a nutritionist who you know WENT TO SCHOOL FOR NUTRITION and I’ll much take her advice over these fad diets. The amount of “Keto” recipes that use heavy cream is astonishing. Heavy cream is fattening. Smh I don’t get it.
This is my favorite go to meal during Whole30. I make it and have it ready in small portions to warm up and top with an egg. Sometimes with avo. Sometimes with just a splash of apple cider vinegar. Love it. Thanks for this creation!
You are very welcome, Emily! Super happy to read that this recipe is one of your Whole30 regulars, and also thank YOU much for taking the time to share this amazing feedback! 🙂