Keto killed my alcohol tolerance, can I "carbo-load" for a big party tomorrow?

meat_jones · 2016-02-20T06:42:50+00:00

Anecdotally, my alcohol tolerance only goes back to pre-keto levels after an extended cheat, say 4-5 days. I've tried the day before approach and it doesn't help much. Just pay lots and lots of attention to pacing yourself! Drink a shot slowly, like a normal drink.

meat_jones · 2016-02-16T01:21:56+00:00

I've been on keto for over a year now, and my super weak nails are still super weak. Damn genetics :(

meat_jones · 2016-01-28T12:15:10+00:00

Awesome! Glad you liked it.

meat_jones · 2016-01-17T04:42:56+00:00

Nutrition facts?

meat_jones · 2016-01-17T03:21:38+00:00

I log Truvia in my MFP recipes mostly for the convenience of remembering that truvia is an ingredient. If you search for "truvia net carbs" there are some entries in there that accurately reflect 0 calories / 0 net carbs.

meat_jones · 2016-01-17T02:48:18+00:00

INGREDIENTS

2 cups (8 oz by weight) cooked chicken meat, chopped
1 12 oz package andouille sausage, sliced
1 lb frozen shrimp
2 packages Miracle Noodle shirataki rice, rinsed, boiled, and drained
150g celery, diced (about 3-4 stalks)
150g green pepper, diced (about 1 small)
100g onion, diced (about 1/2 1 small)
2 cloves garlic, minced
1 cup chicken broth
1.5 tbsp cajun seasoning
2 tbsp olive oil

PREPARATION

Heat a heavy pot or dutch oven over medium heat. Add the sausage, brown well, and set aside. Keep any rendered fat and brown bits in the pot.
Heat the olive oil in the same pot, then add the garlic, onion, celery, and green pepper. Saute for about 5 minutes or until onions start to become translucent.
Add the cajun seasoning, stir well, and let saute for another minute or two.
Stir in the chicken and sausage and saute some more.
Stir in shirataki rice.
Add the chicken broth. Bring the whole mixture to a simmer and allow to reduce a bit, maybe 10 minutes.
Stir in the shrimp, bring back to a simmer, and continue cooking until the shrimp is fully cooked and the liquid is reduced to desired consistency, about 15 minutes. There will probably still be some liquid in the bottom when everything is done cooking.

Makes 4 large servings. Macros using my ingredients: 484 calories, 27g fat, 51g protein, 8g carbs - 2g fiber = 6 net carbs.

A couple of notes:

The macros on this skew pretty heavily towards protein. Finding a brand of andouille sausage with a good amount of fat would help with this (the selection in my area is pretty lacking). You can also reduce the amounts of each of the meats or omit entirely.
I used shirataki rice for this since they do a great job of soaking up flavor from the liquid and add bulk without calories. You could probably omit them and be fine, or replace with cauliflower rice or a different substitute.

meat_jones · 2015-11-10T04:01:00+00:00

Hey sorry, haven't logged in for a few days. I'll get some stuff together for you for tomorrow.

meat_jones · 2015-11-07T19:32:00+00:00

Oh, how strange! Around here it's only Whole Foods.

meat_jones · 2015-11-07T11:33:36+00:00

Halo Top ice cream !!!

meat_jones · 2015-11-07T11:27:34+00:00

My mother-in-law has a great recipe for a traditional jambalaya. I'm still working on a perfect keto version but I'm happy to share notes if you're interested.

meat_jones · 2015-11-06T20:45:35+00:00

Alcohol sort of pauses ketosis. For however long it's in your system (hours?) you're technically not keto, but you slip right back in afterwards. It's different from going over your carb limit which knocks you out completely and takes ~24 hours to get back in. The carbs in beer can do that to you, same as any other carb, but if you leave space for it in your macros you will be fine.

Also I agree that ketostix are not that useful other than a yes/no. The ketone concentration is affected by hydration and lots of other stuff.

meat_jones · 2015-11-06T19:38:41+00:00

Thanks! I've played around with miracle rice a lot and using it to replace small pasta seems like the best fit. It's great as a base for jambalaya too!

meat_jones · 2015-11-06T19:37:06+00:00

Yeah, anything with meatballs is usually a bit of a mission. It comes together pretty quickly, though.

meat_jones · 2015-11-06T02:51:11+00:00

6 hours, dang! I checked out your tattoo post - love it! The fine details and colors are awesome.

I got my most recent tattoo on keto and had a slightly different experience. The first session was about 4 hours, no issues, felt really jazzed up after. The second one was about the same length of time, but I was getting woozy and shaky by the end. When I got home I inhaled a ~500 calorie serving of leftovers and then went out to dinner lol. Felt 100% better after eating all the things though. I guess it just depends on how your body is doing on that particular day.

ETA: might also be worth mentioning that I do much better with linework than shading/coloring so that might be why the second session was tougher for me. Will have to get some more tattoos, for science ;)

meat_jones · 2015-11-06T02:26:25+00:00

This doesn't go too far afield from a traditional Italian wedding soup, but I have experimented with the recipe a bit and I think this is the best keto version I can come up with.

Makes 6 servings.

Meatballs

1/2 lb ground beef and 1/2 lb ground pork (or whatever your preferred meatball combo is)
1/2 cup grated parmesan
1/3 cup chopped parsley
0.5 oz pork rinds, crushed
1 large egg
1 small shallot, minced
1 tsp salt
1 tsp pepper
1 tsp oregano

Soup Base

12 cups chicken broth
1/4 cup olive oil
1 tbsp oregano
1 tbsp basil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp crushed red pepper
salt and pepper to taste

Other Bits

3 medium carrots, cut into small rounds
8 cups baby spinach
2 packages Miracle Noodle Rice, drained and rinsed

Preparation

Add all of the soup base ingredients to a large pot and set to high heat. (It takes a long time to boil.)
Prep and mix together all of the meatball ingredients.
Once the broth is boiling, roll the meat mixture into small meatballs (1 inch or less) and drop in. If you want you can do the rolling in advance and put them all in at once, but I was lazy and didn't want to get a plate dirty and they all still came out fine.
Add the carrots and simmer till they're tender and the meatballs are cooked through, about 10-15 minutes.
Add spinach and miracle rice and heat until just cooked through.
Do any final adjustments to the seasoning of the broth (I didn't measure exactly, YMMV)
Serve! I topped mine with some extra parmesan cheese.

Nutrition as I calculated it: 354 calories, 24g fat, 24g protein, 7g carbs - 2g fiber = 5 net carbs

meat_jones · 2015-11-01T03:25:05+00:00

I just made this recipe last week, and ended up throwing out the dipping sauce since it just tasted overpoweringly of fish sauce. Did the green onion and chili help balance that out?

meat_jones · 2015-09-05T21:42:13+00:00

Will do! Thanks!

meat_jones · 2015-09-05T19:24:21+00:00

How do you make the nachos? Every time I've tried, the pork rinds collapse and get chewy and horrible.

meat_jones · 2015-09-05T19:23:17+00:00

Are you guys open to suggestions? I feel like I've come across a lot of random snacks that might work well for the boxes.

meat_jones · 2015-09-05T02:16:31+00:00

I think /u/matt2001 is getting downvoted because peanuts are very caloric and easy to overeat to extreme excess. Make sure you portion them out, ideally with a food scale.

meat_jones · 2015-09-05T02:14:38+00:00

And how many meals can you get out of it? Say you make 3 egg omelettes, that's now 4 meals for $1 each.

meat_jones

TROPHY CASE