Helpmytrap

Guess I'll just have to get accustomed to it then. The best way to describe it, is rich. Yesterday marked 3 weeks of LCHF. I need some advice though, this weekend is the Jock and I'm not exactly sure what to do food wise between stages.

About 2 months back was Trans Portugal, it was nav only. 9 days, 1150km. A couple of my mates did it, lots of climbing gates and so on. I've used the nav function on my 705 before at Holla Trails. You had a huge arrow to follow, it looked like a compass, so it pointed you in the correct direction. And it also told you the distance to the next turn.

Went out to buy butter this afternoon at our PnP where to my surprise, I spotted a 1.5kg tub of Clover Ghee. If it was half the size I would have bought it but that just seemed excessive. I don't suppose one can get a unsalted Kerrygold? I find it way too salty when melted. How are things doing over there? Still in hibernation?

Correction, that was a rogue reading. I'm down about a kilo, a whopping 60.5kg now.

I'm taking a photo once a week to check how things are changing, specifically chest, abs and left bicep/forearm.

I'm one of those gaining. Nothing major but seems to be 1kg in just under 3 weeks. Will check tomorrow morning to confirm.

I remember Tim Noakes saying in an interview that in the beginning phases many people don't see a loss in weight, rather a drop in size and an increase in muscle. Keep on keeping on! I'm now on day 18.

@htone, FBS is a lot better today (4.7).

Will do. I had a feeling you'd say Irene, I actually want to go buy some cream there for homemade butter/ghee

Could I also ask you for some kefir once you've got sufficient? The raw milk, where did you get it? The "!!" was out of shock. I'm sure the low number was due to me being sick last night, I'm still not feeling all to great.

I usually eat Lindt 85% half a block at a time. And on the rare occasion I get Lindt 99% from Germany, although it only comes in 50g slabs.

FBS this morning, 2.8!! Had a rough night last night, spent the early hours of the morning hurling. Wasn't fun.

Really glad to see that the odd red wine wont hurt.

We've got the standard 3L Z3, awesome awesome car. Unfortunately the electronics are starting to go, one by one. One identical to this http://www.autotraderclassics.com/images/b/2012/10/01/63912075/0_012.JPG

Let's just say that I dove (dived?) a little too deep into the Woolworths French Style mayo today, accounts for half those poly fats. The problem is that I don't snack, simply because I don't have anything around to snack on. That and I'm tired of boiled eggs... Maybe I should fry up some streaky bacon and just keep it handy in a tupperware. PS, I updated the photo in my previous post to show my intake for the day. Roughly 5500 calories of food. NOM NOM NOM!

Here are today's stats 4h30 of riding today, morning mtb and afternoon road sessions. Fasting Blood Sugar: 4.2 Directly after 2hr morning ride, 4.2 30min after (no eating), 4.2 Eat omelette (Carbs, Gouda and cream) 30min postprandial , 4.6 Then 2h30 road ride, Ate some mac nut butter and 30ml cream 30min postprandial, 5.7. (unfortunately I didn't measure my BG before eating) 14g of those carbs come from mac nut butter (only way to get in enough calories. Wait, why didn't I just have bulletproof coffee!? )

http://farm4.staticflickr.com/3779/9247430643_0a5c5913fb_c.jpg

Did you use cold water? Hot water would make sense to "draw" out the flavour?

I just had 3 sips of milk as I got home from my 4h10 road ride, then tested my BG 20min later. 6.7mmol/L Looks like I'll be giving milk a skip. It was Woolworths Full Cream.

Info for the morning, FBS, 4.7mmol/L 30min postprandial, 4.4 (2 eggs, bullet proof coffee, 10g cream, 60g chicken liver, 30g smoked chicken, 100g broccoli & cauliflower) Directly after 30min run, 4.1 30min after run, 3.6 (after eating an egg, 5g cashews, 3g almonds and 10g Greek yoghurt.)

Why not buy rims, paint white and get that guy on the hub to make you new stickers?

My logic says zoom out while the photo is being taking?

The chicken liver I made to last the week: 1kg chicken liver 1 large red onion 1 pack of bacon (200g?) 20ml Avocado oil 20g butter, salted or unsalted (or more if you want to up the fat content) 2 cloves crushed garlic (or more depending on taste) 2 Tbsp lemon juice Method: Fry up the diced bacon and onions until soft in the avocado oil. Add in the livers as well as butter, garlic, lemon juice and spices (pepper, rosemary, thyme and salt to taste). Cook until livers are no longer red (add 1min to be safe.) Don't overcook them though, otherwise they have that really dry taste. PS, as far as the liver itself goes, the ingredients are a guideline. Feel free to add what you think would work. Pate': I took about 300g of the above finished liver and bacon, preferable straight out the pot (that way when done the fat will collect on the top giving you the authentic Liver Pate' look), 30g unsalted butter (softened), 30-50ml OBS or any Sherry. (Note, this makes it sweet so add accordingly). Method: Throw the above ingredients into the food processor and "blend" until you have a smooth texture, it takes a few minutes. Pour into final container and allow to cool before storing in the fridge. Note: if the liver is cold, the butter will solidify on the food processor's container walls/sides while blending. The butter is needed to help it set.

One of my best purchases that I made 2 weeks ago was a food processor. We already had a blender, juicer and smoothie maker but it's just not the same. So far I've made macadamia butter, chicken liver pate and I've just finished making a basil pesto. Next on my to do list is home made butter, already bought the cream. Maybe I'll take it a step further and make some ghee.