Can never go wrong with picanha from the freezer.

Blanched the turnips and then shallow-fried them in beef tallow.

Brussels sprouts were from a big batch of roasted ones I made earlier today. Quartered, salt, pepper, garlic powder, onion powder, dried parsley, smoked paprika, and a chili garlic seasoning. Then mixed with olive oil, some melted butter, and a lot of parmesan cheese.

Rendered fat off the picanha to sear it, then made pan sauce with the remaining fat, shallots, coarse black pepper, reduced beef stock, fresh thyme, and then butter.

It all slapped.

Continuing the freezer trend, found skirt steak and decided to use that today. Next time will definitely marinate beforehand, but quick searing in tallow with some salt and pepper does the job.

Mushrooms were started with olive oil, add some butter after they got color, some leftover chopped bacon, some leftover caramelized onions, and fresh thyme.

Broccoli was sauteed in the leftover beef tallow from the steak and then tossed with a bit of butter after they colored up.

Finally the eggs...just 2 sunny side up and then dumped under the skirt steak.

And just because .. a small squirt of Ray's no sugar sweet and spicy bbq sauce.

Back on my grind again since I've hit a bit of a stall at 65lb (blame the pizza week).

Pan roasted brussels with Parmesan to get them some crispy bits, sauteed the turnips and mushrooms, and then a simple pan sear job on the runty bit of the picanha I butchered up yesterday. Lots of butter and olive oil. I'll make up the missing fat and protein in nuts later today.

Very tasty, very filling.

Reposting this one because apparently the mods deemed it not keto food so i included the macros.

OG Post
Bi-weekly pizza endeavor. Decided to make 2 because I was craving BBQ chicken.

BBQ chicken pizza is shredded rotisserie (too lazy to make my own), Ray's BBQ sauce (no sugar, so good, tossed the chicken in it and used for the base sauce), mozzarella, thin sliced shallot, crumbled bacon, cilantro. Dabs of sauce on top of the toppings as well. Made it pan style in a dish. Came out literally perfect. Will be keeping this one for sure.

Second is my favorite toppings: crumbled sausage, caramelized onions, chiffonade basil. Used TJs pizza sauce and their toscano cheese blend with a bit of Parmesan and mozzarella added mid-cook. I mis-timed the crust bake so it was overdone, but still very good. Crust was thin and crispy, but had an actual rounded edge crust which was a good reminder of a real pizza crust. Definitely came in 2nd tonight.

It was a good way to celebrate 65lb down. Leftovers will be thoroughly enjoyed for the next several days.

Update, with macros (per serving, 2 slices = 1/4 pizza)

Sausage and caramelized onion

~486cal, ~31.5g protein, ~38.1g fat, ~9.95g total carbs, ~2.95g fiber, ~7.0g net carbs

Ratio: ~71% fat / ~26% protein / ~6% carb

Toppings: Fathead Dough base with 1-2 tbsp Trader Joe's pizza sauce, up to 1/2 cup shredded low-moisture mozzarella, 2 tbsp crumbled sausage, ~1 tbsp caramelized onion, and 1 basil leaf

BBQ chicken and bacon

~499cal, ~34.3g protein, ~38.7g fat, ~9.05g total carbs, ~2.7g fiber, ~6.3g net carbs

Ratio: ~70% fat / ~28% protein / ~5% carb

Toppings: Fathead Dough base with 1/3 cup shredded skin-on chicken thigh, 2-3 tbsp Ray's No Sugar Added Sweet & Spicy BBQ sauce, 1/2 cup shredded low-moisture mozzarella, 1 tsp sliced shallots, 1/2 tsp fresh cilantro, 1/2-1 tbsp crumbled bacon.

Slightly protein-heavier, but that's to be expected with a fathead dough recipe that's predominantly mozzarella cheese and cream cheese with some almond flour.

I kinda started eating before I took the pic lol.

This was another hashbrown experiment. I'd say like 2:1 shredded turnip to radish, some shredded onion, and then shredded brussels sprouts. Aside from twice-cooking the turnip, radish, and onions, I also mixed in an egg and then added to a ring mold before shallow frying in tallow and olive oil. Got 4 of them, but only 3 made it to the plate. The other was for science. I basically made a stand-in for latkes. Bangers.

Handful of crispy mushrooms made with the leftover oil and then grated in a clove of garlic, butter, and fresh thyme.

Finally, saved a bit of the crispy garlic oil and butter, cooked the steak in some tallow and then basted the crap out of it with those leftover bits. Could not help myself and got into it before realizing I needed to document...for science of course.

Next time need to add broccoli to the plate for more fiber and then maybe some extra parm cheese to the hashbrown mix for flavor and even a couple egg whites with the steak if I want some more protein, but this meal has great macros depending on how you cook things and the ingredients used...I think it was 72:20:8, maybe 10 net carbs. I can live with that.

Still experimenting with low carb hashbrowns. Getting closer I think.

Picanha (I swear I eat other things) and turnip hashbrowns

Was gonna make eggs and broccoli as well but was just too hungry.

Pan-seared picanha to a med-rare/medium and then brushed the fat cap with a little bit of Rays bbq (the no sugar version of sweet baby Ray's) for some extra flavor.

Shredded a small turnip and half a smedium yellow onion, salted and strained them, and then cooked in beef tallow and hit with a bit of butter at the end. Seasoned before cooking with a bit more salt, pepper, garlic and onion powder, paprika, and a bit of Italian seasoning. Honestly, texture-wise, it's a great replacement for potatoes if you cook it correctly.

This was my big meal yesterday, only ended up eating like half and then had the rest with a couple eggwiches for breakfast.

Shredded dark meat from a Costco rotisserie chicken that I sauteed with some olive oil and a bit of Bachan's spicy sauce (not exactly low-carb but a little went a long way) to get some crispy bits.

Cooked off some pork belly (I can't find the bacon in my freezer) and then sauteed shredded Brussels sprouts in the fat. Added leeks and diced turnips and crisped everything up and threw the chicken over it. You cannot go wrong.

Literally just finished downing this. Grilled picanha is another good budget option if you get a whole sirloin subprimal or even a whole picanha/sirloin cap and cut your own. Really great flavor especially in the fat cap. Got a perfect rare/med-rare by cooking the fat cap first, then flipping every 45-60s and rested with a bit of butter on top under foil.

Then roasted some brussels sprouts in olive oil, salt, pepper, Parmesan cheese, and some TJs chili onion seasoning (HIGHLY recommend).

I'll use the leftover brussels tomorrow for breakfast.

Still working through my freezer because the price of beef IS TOO DAMN HIGH. Hanger steak w/ Pan sauce, 3 eggs, glazed broccoli and mushrooms (saute separate, then bring together and toss with butter).

I am satiated for the day.

Can't go wrong with a good piece of picanha. Sauce below steak has mushrooms, leeks, pork belly, thyme, lemon juice, salt, pepper, beef stock, cream, butter. Broccoli was steamed in the reducing beef stock steam.

Made eggwiches a couple weeks ago and wanted to bulk up the rest of the meal. Eggwiches have parmesan, broccoli, a bit of cream, and caramelized shallots in the "buns," a slice of American cheese, and a teton beef sausage patty. Two of those since this is my OMAD for today.

Had leftover brussels sprouts from dinner last night and threw a bit more grated parm on them and mixed in some caramelized onions since I have a big batch to finish.

There was one last beef smoked sausage I got from Costco and tore that up (really good macros and clean ingredients).

Small pile of hazelnuts, some diced parm and onion cheddar from TJs, and a sliced strawberry (this is my normal daily snack, so I just threw it in). It hits the spot.

Found these australian NY strips (was cheaper than USDA choice) a couple weeks back and decided to pull one out. Just salt on it and got a good medium since it was on the thinner side.

Brussels are halved and roasted hard with olive oil, salt, pepper, garlic powder, smoked paprika, lemon zest, and a crap ton of grated Parmesan. Pre-heated baking sheet for a little extra crisping and then finished with extra parm. Definitely ate another handful on top of this one here.

Had a little leftover peppercorn sauce from last night so put that under the steak.

Made these cottage cheese cups a couple days ago. They have broccoli, crumbled bacon, caramelized onion, cheese, and eggs and crisp up really well in a pan or air fryer.

The "sauce" is mushrooms, diced chicken breast, broccoli, shallots, chicken stock, cream, thyme, salt, pepper, butter. Topped with some more broccoli and shaved parmesan.

Lasted all of 5 minutes.

Grilled a chuck eye I got on manager's special (2 decent sized ones were like $5 on markdown and just a bit oxidized, but totally fine), made an au poivre sauce for it. Then air fryer some turnip wedges and roasted brussels sprouts and mixed with olive oil and parmesan. Very brown plate, sadly, but at least macro-friendly.

Also grilled a filet...perfect cook.

Found these 0g net carb tortillas yesterday and got the craving for a quesadilla. Tortillas are good, but too many ingredients for my liking. 11g fiber tho...

- 3 eggs w/ a little heavy cream

- 2 pcs bacon

- 2 slices American cheese

- salt and pepper

And for the hash...

- 1 small turnip

- 2 crimini mushrooms

- 1 small shallot

- onion powder, garlic powder, smoked paprika, salt, pepper

- a little chicken stock to help cook the turnips

- fresh rosemary and parsley

- butter

- the bacon fat from the 2pcs

I had a hanger steak that I divided along that annoying sinew and made two meals, both with au poivre sauce. Last night I did steak frites with the first piece and made turnip fries with it. Ended up with extra sauce, so I used it up tonight. Just starting up another keto cycle for the first time in several years and have been cycling down carbs for a few weeks to get to under 20g/day. This definitely helps lol.

• Grilled hanger steak
• Peppercorn sauce
  • Beef tallow (remaining from the steak)
  • Butter (also remaining from basting the steak)
  • Shallot, fine mince
  • Rosemary (leftover from basting, then removed from stem)
  • Beef stock (normally I make my own, but used better than bullion for the first time and it was solid)
  • Worcestershire (just a tiny bit, optional)
  • Lemon juice and zest
  • Cracked black pepper, a lot
  • Heavy cream
• Chives
• Micro broccoli salad (would double it if I had more greens)
  • micro broccoli (duh)
  • olive oil
  • salt
  • pepper
  • shaved parmesan