The northeastern view from the office. I really wish the window was about 2-3 inches longer, or at least sat lower, but I'll take what I can get!
I don't know why, but I'm pretty sure I'm at one of those plateau thingies, and this early on, I must admit, it's a bit discouraging. It makes you feel like "Why even bother?" I know why, of course. Health. I know it's a slow road I'm on, but still, damn. I gave up (probably not the best terminology) a lot of (read: all) the snacking of carbage. I eliminated sugar (except the natural kind found in the berries). I eat twice a day, for the most part. SO, what gives?
Oh, and this was all before we went to "brunch" at a so-called French cafe this past Sunday. I've just been hovering at 192-194.
At the aforementioned cafe, I had a croque because never had one before. A chicken Florentine croque, complete with bread and Bechamel sauce with a side of dry greens. Safe to say that's the last time I will have a croque, at least THERE. I should've just gotten an omelet, but it seemed like all their variations contained garlic, and the thought of garlic and eggs together just made my nose curl.
I ate about half of it. It was a heavy dish. If you've never had Bechamel, I'm going to take a guess that it's nothing more than the "gravy" we use to make "Shit Over Shingles," or as we call it, chipped beef on toast. It's just a basic white gravy. Nothing packed full of flavor. A delivery mechanism, if you will.
So, of course, next day, I woke up hungrier than I have been in several weeks. Carbs. They do that. So, my dumb ass killed a bag of garlic-pepper fried onions (the salad topper kind). That was one of those things I "gave up." NOW, I know why. It made me feel like shit, mentally and physically. I could feel my blood sugar go up.
Then, back to keto.
The weather here seems to be cooling EVER SO SLIGHTLY ... Meaning hovering at 100, instead of 108 or more. Probably just a tease, but it's a welcome one. This was the sunrise yesterday. We were SUPPOSED to have rain and storms for a lot of the day. We got drizzle in the morning, and then NOTHING. Dry as a bone.
FIYAH!
In other news, I don't want to jinx anything, but some things with a certain someone may be on the mend. I'm not going to dwell on the past because it's over. I just want things to move forward and for us to be able to get back to some semblance of the relationship we had in the past before things went south. I know it will take time, so patience is key. I know I mentioned it a lot in past entries over the course of the past year, but I will probably refrain now, as I just want to forget it and proceed.
In keto cooking adventures, remember when I scrambled my keto waffles recently? I was determined to correct the plethora of errors of my ways, and do better.
I found this recipe - This BRAND NEW Chaffles Recipe Fixed EVERYTHING!
Definitely a few steps up from what I tried originally. As seen below, it actually LOOKED like a waffle when I was done with it, so there's that.
However, it was also VERY dense, and overly filling, and had a flavor I wasn't necessarily fond of, due to the over-addition (in my opinion) of Greek yogurt, and two too many eggs.
There has GOT to be a happy medium, and I'm now on a mission to find it.
I'm thinking instead of eggs, just use egg whites. Definitely need more almond flour, but maybe a quarter cup, instead of half? This one was kind of powdery/gritty, and since almond flour was the only dry ingredient apart from a bit of baking powder, I'm going to presume it was the culprit.
I'm also thinking sub out the shredded mozz for some cottage cheese, or a blend of cottage and cream cheesities. Also, maybe dial back that two tablespoons of Greek yogurt to half of a tablespoon?
Also, dude must have had a military-grade immersion blender because his batter was smooth. Mine, with my normal human immersion blender, was not. It was clumpy/chunky. And it was DRY AF when I was trying to blend it. I did end up adding a splash or two of half and half just to move things along, but it didn't help with the chunkiness.
It cooked beautifully. Just needs a bit of tweaking in the flavor and consistency departments.
Other than all that, not a lot going on. Kind of in limbo with my brain. Not sure what to do. I'll figure it out, but for the moment, I'm just being.
Happy Wednesday <3
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