I feel a little grotty. I felt grotty yesterday as well and within 1 hour of getting up, a massive cold sore had developed on my bottom lip. I haven’t had a cold sore for 7 years. They are annoying and mildly uncomfortable, but it probably explains why I feel a little run down.
Also, I got quite hungry during the day yesterday. After a dinner of meatloaf and salad, I supplemented it with cheese and some wine. The wine hasn’t affected my weight loss – in fact, I have more ketones this morning than yesterday. But I’ve marked myself as amber as a result.
To make a keto-friendly meatloaf, take 500g beef mince, 12-14 rashers of good streaky bacon (preferably cured without sugar), 1 carrot, 1 onion, 4 cloves of garlic, 2 tsp of mustard, 1 egg, about a cup of grated cheese. You can add other things – yesterday I added two mushrooms and a diced chilli pepper. Blend everything except the mince and the bacon. Add the blend to the mince and mix with hands well. Lay the bacon out on foil in order to wrap the meat – lay the mince on top as a big sausage. Wrap the bacon. Wrap the foil and put it in the fridge to rest for an hour.
Remove the foil and put it in a loaf tin – preferable have the bacon ends on top. Cook in the oven for 45 minutes on 160, then raise to 220 – let the bacon crisp, then turn it all over to finish for about 20 minutes or so. You may need to drain the juice – the disadvantage of not adding breadcrumbs, but this is a delicious keto meatloaf. So there.
I have a window this morning to get out on the bike so all being well I’ll get into gear in the next 20 minutes and go and do that. But first, journaling and coffee!