I have never done the numbers game with KETO, meaning, I have learned to do portion control in my journey to eat to live not live to eat. ( I didn't think I would ever be a person to utter those words but it's true).
When I'm hungry I eat, when I'm not hungry..... well you get the picture.... I just dont eat.
I give my body what it needs. Keto makes this every easy on me because my body takes over and does what it is suppose to do by what I eat for my body to do it's job. Right now that is BURN FAT!!
I made this "Chicken Fried Pork" last night "My hubbies favorite meal but I made it my own KETO style. (Not telling him until he was done with his meal "That is was KETO" giggles.
I surprise myself sometimes because I dont really think of myself as inventive when it comes to food, but with this new WOE "Way of eatting" you need to come up with replacements that we better for you.
I look every time I go to the market for "tenderized pork cutlets" again because my husband loves them. They are NOT always easy to find. I have even ask the butcher to tenderize some for me, but they always say that they just cleaned the machine ……….. So I hunt every time giggles.
I dont add measurements to seasonings because everyone taste is different.
Just be brave start with 1/2 a teaspoon and taste and add as you go.
Recipe below.
First Bowl Coating :
Mix with Wisk
1 C. Finely ground almond flour
1 C. Coconut flour
Seasoning to taste:
Salt and Pepper
Onion powder
Garlic Powder
Second bowl:
1 Egg
1 TBS or a Splash of HWC
Onion Powder
Garlic powder
Salt and Pepper
Dip pork in egg mixture
Then dredge in dry mixture
I fry them in a splash of EVOO
2 Tablespoons of Grass feed butter
Remove when brown and use same pan to make gravy.
Please do not clean the pan, that is where all the flavor is.
Recipe for onion, garlic gravy:
You will be lickin your spoon on this one!! Giggles!
2 Tablespoons GF Butter
Splash of EVOO
Half of a Onions chopped to your liking
1 TBS Finely ground almond flour (Always add to your pan before adding liquid )
1 TBS Coconut flour (Always add to your pan before adding liquid )
1/2 C to a 1 C Almond milk or more (depends on how thin or thick you want your gravy)I/2 C HWC or more (depends on how thin or thick you want your gravy)
Onion powder
Garlic powder
Salt & Pepper
Half a stick of "Full Fat" Cream cheese.Butter, oil in the pan get it hot
Fry onions until soft
I turn the heat up Med/High
Then add seasonings
Slowly add a bit of almond milk and whisk (you will see the mixture getting thicker) add the rest of Almond milk slowly whisking mixture then add your HWC.
Add your FFCC at the end whisking as you go.
It's done.
You can save this for a week in fridge and use it over Chicken, Meat, Pork chops, Scrambled eggs the sky is the limit.
ENJOY
Photos are property of C. Sheree Smith and are not to be copied
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