低碳高油 LCHF Day 16、17 & 18

#太太的LCHF
#太太打卡 第 16、17、18天

(照片在最底下)

又到了打卡時間,星期五起床喝了一杯濃郁的咖啡加杏仁奶後便開始工作,一直忙到快 1 點了肚子才開始有點餓,中午簡單準備了蘿美生菜沙拉搭配培根碎,下午茶時間我吃了自己做的覆盆子小鬆糕,晚餐則是奶油南瓜濃湯,白花椰披薩搭配瑞可塔起司、番茄泥、羅勒,這個配料的組合非常好吃,除了披薩以外也準備了培根和煎蛋~晚餐過後的甜點是覆盆子甜甜圈,冰過以後口感好很多,再搭配幾顆自己做的花生醬巧克力和一杯咖啡,很滿足~

週末我和先生都睡得比較晚,所以起床後幾乎都過中午了,這天起床後我喝了咖啡、吃了覆盆子小鬆糕,下午試做了生酮義大利蝴蝶麵,因為我和先生都超想念義大利麵的口感~晚餐煮了白花菜濃湯、羊萵苣孜然生菜沙拉,還有奶油培根蝴蝶麵,我覺得這個蝴蝶麵的味道不差,但是口感實在是不及真正的義大利麵,沒辦法,唯有麵粉才有筋性和咬勁,這個配方失敗!晚餐過後則是把剩下的小鬆糕吃光,再搭配幾顆花生醬巧克力。

前天歷經生酮義大利麵口感的挫敗後,昨天我還是不放棄,起床後喝了咖啡、吃了幾片我自己做的起司胖餅乾後,決定試做生酮印度烤餅,果然不出我意料,我使用的配方還是做不出有嚼勁的口感,味道也普普,生酮鹹麵點研究試做到現在,我覺得真正好吃的只有無蛋版本的生酮披薩和生酮潛艇堡,其他的口感都欠佳,而且這次的烤餅用了大量的椰子粉,整體椰子味太重,不好吃!還好晚餐的生菜蛋沙拉和義大利肉醬很好吃,算是欣慰。昨天我也試做了一個以椰子粉為主要材料的巧克力瑪芬,這個瑪芬算失敗,失敗的原因是先生不喜歡,他不喜歡的甜點就是失敗!我覺得味道還可以,畢竟我還蠻喜歡椰子味的,但是先生完全無法~我做生酮甜點也是為了他,所以這個配方就被我永久淘汰了~剩下的巧克力瑪芬就當我接下來一週的早餐吧~

 

(Translated by Taitai)

Here we go again, it’s time for our meal profiles over the last 3 days. Last Friday I woke up and had a cup of tasty coffee with almond milk and was occupied by work and I didn’t feel hungry until 1 in the afternoon. I quickly prepared some romaine salad with bacon crisps for lunch and in the afternoon I had a piece of raspberry mini-cake I made myself. For dinner we had creamy butternut squash soup and pizza crust made out of cauliflower and cheese. Our toppings this day were ricotta cheese, tomato puree and some basil, this combination was amazing and I’d definitely try it again. Besides pizzas we also had pan-fried bacon and eggs. Desserts after dinner were raspberry donuts which tasted much better after being refrigerated. I also had a couple of homemade peanut butter chocolate bites with a cup of hot coffee, super satisfying.

Me and my husband always wake up late on the weekend. By the time we wake up it always passes noon. Therefore on Saturday I only had a cup of coffee and a piece of raspberry mini cake after waking up. In the afternoon I tried a new recipe of keto pasta since me and my husband missed pasta so much. I followed a recipe and made some farfalle. Dinner we had creamy cauliflower soup, lamb’s lettuce cumin salad and the farfalle with creamy bacon sauce. The farfalle had okay flavor however the texture was no where near the real pasta. You can only achieve the chewy texture with gluten which was missing in nut flour. I didn’t really like the recipe which was a shame. After dinner we had the rest of the raspberry mini-cake for desserts and I also snacked on a few peanut butter chocolate bites.

After the setback from the farfalle the day before, I wasn’t ready to give up on savory keto recipes yet. After having a cup of coffee and a few 3 cheese crackers I made I began to try to make keto garlic naan. Little to my surprise the texture was a let-down again. The recipe I followed lacked the chew and the flavor was just okay. I feel like for most of the savory keto bread thing I made till now, the only ones that were successful are egg-free keto pizza and keto sub. Other recipes were all quite disappointing. This garlic naan I tried used mainly coconut flour thus resulted in a heavy coconutty flavor which was not really palatable. Luckily the egg salad with romaine lettuce and the meat sauce I made for the dinner were tasty so our stomachs weren’t super sad. Yesterday I also tried a chocolate muffin recipe using mainly coconut flour and it was a failure, either because my husband didn’t like it. I made keto desserts solely for him so if he doesn’t like them it’s considered failed! I was okay with the coconut flavor and texture since I kind of like coconut but somehow my husband’s palate just couldn’t agree with this new desserts. Subsequently I had to get rid of this recipe for good. For the rest of the muffins, they will be my breakfast this week I supposed.

#taitaisLCHF
#mealprofile day 16, 17 and 18

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