I found that once I had developed a good "base" of keto adaptation, the fasting hunger pangs were basically non-existent. I get brief "hungry" feelings at the "usual" meal times, but they go away quickly ... and most of the time I feel just normal.I’m only five hours away from ending a 72 hour fast. Surprisingly it wasn’t all that difficult. I’ve been eating one meal a day for a few months so I didn’t experience any hunger pangs as one would expect.
Where did you get the noodles?The key to sticking with keto is to keep on discovering new recipes that keep
things from turning boring. More the merrier.
Loving how versatile almond and coconut flour are.
Using them to make bread, pizza bases, cakes, cookies, tortillas, lasagna sheets, you name it.
Even got the old Konjac/Shirataki noodles for a 0 carb spag Bol.
I’ve been thinking of doing that as well. The thirty two and 72 hour fasts don’t really bother me. I’ve been eating just once a day for some time now without any problems as far as being hungry goes.I found that once I had developed a good "base" of keto adaptation, the fasting hunger pangs were basically non-existent. I get brief "hungry" feelings at the "usual" meal times, but they go away quickly ... and most of the time I feel just normal.
My general practice is to simply not eat on Monday, Wednesday, and Friday. I don't miss eating at all. Occasionally, I'll skip eating on a Tuesday or Thursday as well and that goes pretty well too.
I live in Asia and over here they are only to be found in shops and supermarkets thatWhere did you get the noodles?
I've had something like that before, and I strongly preferred it to potato salad. It tasted at least as good but was lighter.Bumping a dormant thread.
I made a "keto potato salad" on the weekend, using cauliflower chunks instead of potato. That substitution seemed to work quite well. It was a pretty rudimentary recipe of my own creation, namely:
That was it. I put a bit of red sprinklie on the top. Pretty good, although not as tasty as Mum used to make. I suspect I need a couple more ingredients to "kick up the oompf" if you will.
- steamed cauliflower, cubed
- hardboiled eggs, cubed
- dill pickles, cubed
- avocado oil mayonnaise
That is the recipe I use, except I make the fathead crust first and line the pan with it. I have made it crustless before as well. I use the half and half, but have used heavy cream too. I have used cheddar, as well as the Jack cheese. Tried bacon, ham, sausage. She got it right with that recipe.This quiche recipe is one of my go-tos. I don't use half and half though - substitute heavy whipping cream using a little less than asked for. And I use cheddar (Boar's Head Black Wax Sharp Wisconsin from the grocer's deli). Recipe will make two (2) 9 inch pie pan quiches. I use bacon and sometimes ground beef - once with no meat. I figured 2g carbs per serving (6 servings per pie).