We are back from Washington and it's time to get the Recovery Plan under way. I spent March 31st thru April 3rd with my husband and son visiting my daughter, Hanna, and her boyfriend in Newcastle, Washington (just 20 minutes southeast of Seattle). We had a terrific time with lots of wonderful food adventures including a celebratory cupcake from Common Ground in Renton (my birthday is coming up); handmade Turkish Delight and fresh hot mini doughnuts from Pike Place Market and amazing Nepalese food at Anapurna in Capitol Hill. We also took hikes, walked city streets and shopped.
Yesterday morning we arrived home around 9:00am. I had a good stiff BPC for breakfast (at 3:30 am); I brought keto snacks on the plane; I had bone broth with butter and ham for lunch but, I was not perfectly keto. We still have a few pieces of Turkish Delight left which I indulged in and I could not resist using the Smoked Honey I got at Pike Place for my old (pre-keto) Spicy Honey Brushed Chicken Thighs recipe for dinner. The honey thighs were paired with shredded brussel sprouts and bacon, dinner was fabulous!
Today, I am officially on the Seattle Recovery Plan. Another delicious BPC got me up out of bed. What's BPC? Bullet Proof Coffee! Coffee with butter or coconut oil added and often times half and half or, even better, heavy whipping cream. Here's my recipe for today's BPC made in my 10 oz French Press.
2 tbsp of fresh ground Costa Rican Tarrazu from World Market
1 tbsp of salted butter
3 tbsp of half and half
1 1/2 tsp of Swerve sugar substitute
1/4 tsp ground cinnamon
1 tsp vanilla extract
Brew the coffee. Mix the Swerve, butter and half & half in a 12 oz mug and microwave for about 45 seconds or until the butter is melted. Add the brewed coffee, cinnamon and vanilla extract to the mug, stir and enjoy!
Of course, you can make adjustments to suit your taste.
Lunch was formed spontaneously while putting together tonight's dinner which is Lamb Stew.
I seared the lamb chunks in my square cast iron pan with coconut oil and put that in the crock pot. To the same pan I added more coconut oil and one chopped onion letting it cook until there was a nice brown edge and the onion was softened, I added that to the crock pot but, left a couple tablespoons of onion in the pan.
Now comes the lunch part! To the same hot pan I added a cup and a half of chicken broth and about 3 tablespoons of Shiraz wine to deglaze the pan and get all the lamb bits off the bottom. I added two tablespoons of butter some salt and pepper and let it all cook until the butter melted. I poured that into the Sally mug that Hanna painted for me and am sipping on that while I write this. YUM!
Dinner tonight will be that Lamb Stew which is in the crock pot now, and I hope to get in some time to make these Keto Macaroon Fatbombs from The Nourished Caveman.
Update: The Lamb Stew was delicious! I made some Fathead dough Garlic Parmesan Knots from All Day I Dream About Food to go with it and we had granola with half & half for dessert.
