Monday, March 19, 2018

Fried Chicken!

Roger William Botanical garden is worth the visit in winter

I never ate fried chicken, I can count on my hands the 3 times I've had KFC. Once as a child, 8th birthday. My brother in law brought some to the house 14 years ago and my brother and his wife had me over to dinner with a giant family bucket which they devoured before my baffled eyes. I since then discovered the joy of well-made fried chicken. A light light batter and plenty of crisp.

Keto Fried Chicken
I fry in lard if anyone wants to know.

- Bone-in thighs and drumsticks, whole legs don't quite fit in my little fryer. 

- Seasoning is 'to taste' but this is what I use:

2 part kosher salt + 2 part black pepper
1 part garlic powder, onion powder, paprika
1/2 part cayenne pepper

- Pat the chicken dry with a paper towel, toss in seasoning 
- Let it cure while the oil is heating up to 375F 

Just before frying:

- Mix 1/2 cup of almond flour + 1 tbsp of arrowroot  (make more as needed)
- Toss your chicken and coat all over.
- Gently put in the oil.  15 minutes for thighs and drumsticks, wings usually 10 minutes.
- Let sit a few minutes so you don't burn your mouth (like someone I know, who isn't me.)

Yours truly, a not very hungry Julie but slowly feeling like her again.

(Yes this blog contains Amazon Associate Links. I have accumulated a whole $2,00 since I started the blog, it's for your convenience and my opportunity. I've never been paid for my opinions, ha! That'd be the day!)

Wednesday, October 12, 2016

Liver Paté

Hey guys! My job has been keeping me completely out and about, exhausted and dead but still very much Keto except for a few faux-pas in the land of cheating, I really wish I could keep those in check but my foibles might forever be presents, who knows?! Meanwhile I keep keto and keep impressing my doctor with my perfect cholesterol score. Been keto for 4 years now and I'm perfectly healthy, minus a bit of high blood pressure due to my weight which I'm hoping to drop in the future months.

My schedule has been absolutely crazy like I mentioned. I wake up at 5:30 every morning (even weekends!) because of my diabetic cat who needs a shot of insulin, lunch happens WHEN possible and dinner, well, it's easier to cook when your energy bar is still full. We bought a grill and meat has been on the menu, a lot.

Whenever I think back on the blog I realize that this is one of my best self-support tool but then realize depressingly how I haven't cooked anything great or amazing in a while. 


While listening to the 2ketodudes podcast, I overheard that Carl Franklin didn't like liver! What a shame, being French myself I am a huge fan of fois gras and terrine of every style and went on a journey to try and find him a recipe that he would make and try at home. I didn't have to search too far, Jacques Pépin gave me all that I needed.

Fun fact, mister Pépin lives in Connecticut as well!  No excuses for not trying this absolutely wonderful meat which is both cheap and loaded with nutrients and fat since half this recipe is butter, a perfect keto recipe. You can eat it with a spoon, spread it on cheese crisp, on vegetables, on low-carb bread cut in 4 and toasted etc etc. Personally I've been spreading it on dry sausage all week for lunches.

Chicken Liver Paté 
by Jacques Pépin

1/2 lbs of chicken livers
1/2 small onion, thinly sliced
1 small clove of garlic, peeled and smashed
1 bay leaf
1 tsp thyme
salt + pepper
1/2 cup of water
1 1/2 stick of unsalted butter at room temperature
2 tsp of Scotch or Cognac (to taste, you can go without it.)

  • Put the livers, onions, garlic, bay leaf and thyme in a pot with water, bring to a boil and simmer for 3 minutes. Remove from the heat and cover for 5 minutes.

  • Using a slotted spoon, carry everything over to the food processor, discard bay leaf.

  • Add salt and pepper, to taste as you go, start the pulse and add butter till everything is smooth, nearly liquid. Add the alcohol at the very end, taste and add more salt and pepper as needed.

Pour out into ramekins or Tupperware containers, it will solidify as it cools. Will last a week if kept covered with plastic film in the fridge or in the freezer for 2 months.

Personally I've been eating this stuff spread on summer sausage all week and it's fabulous for lunch or a quick morning snack with a spoon.

Habanero Cheddar, Summer Sausage and Liver Paté

Nutritional Information

Calories Fat Cholesterol Sodium Potassium Total Carbs Fiber Sugar Protein
Whole Batch 1494 150g 1150mg To taste 544mg 3 1 1 38g
Daily Value Vitamin A Vitamin C Calcium Iron
Whole Batch 622.00% 73.00% 2.00% 125.00%

As always, I hope that you try this recipe!
Hungry Julie

Tuesday, March 15, 2016

Oh Muffin!

Pickles is our newest furry addition 

Let me count the ways how do I love thee~

Not real muffins but first let me go back 24 hours in the past to yesterday about the same time when I finally broke my 27 hours fast. First you might as, why? Why fasting, well for one thing, I felt awfully guilty from indulging during my birthday party and for another, my friends were all doing it, so I thought, why not. Actually I would strongly suggest checking out this podcast on the subject. Fasting has long been a tool to cleanse oneself or purify, whether in religion or traditional medicine, for myself it was a quick and dirty way to get back into ketosis.

What did I eat? Two cans of beef broth and 6 tbsp of heavy cream over a period of 27 hours and an ungodly amount of water. I must have peed every half hour but I only started feeling hungry toward the end and a little tense but not.. starving. I was expecting to eat my nails and the door frame but I kept myself busy and I was fine. Even when it came time to 'break' fast, I had cooked ribeyes for husband and I, honestly, I could have gone without it and just eaten the salad. For some reason I forced myself to eat it all and felt gross for it afterwards. Lesson re-learned, listen to your body.

I will re-attempt the experience next week and let you know on the results. On to muffins.

I made meatloaf and shaped it like muffins. Oh! I'm so clever.

Meatloaf Muffins

1 package of meatloaf mix (about 1 lbs or even mixture of ground pork and ground beef)
4 hot Italian sausages (taken out of the casings)
1 egg, raw beaten
1/3 cup of Parmesan
1/2 cup of Walden farm BBQ sauce ( If you want)
salt, pepper, mixed Italian seasonings

12 slices of bacon (half baked)

Oven at 350F
- Mix the ground meats, sausages, egg, Parmesan and seasonings together. Mix well.
- Line a large muffin tin with the slices of bacon, 2 in each cups (6 cups!)
- Press 1/6 of the mixture in each of the cups inside the bacon Snuggie.
- Slater with BBQ sauce (or even Heinz's low sugar ketchup)
- Bake for 35 minutes.

So easy, even a caveman could- oh..right. No oven. Muahahaha~ Click here for nutritional information and printable recipe! (We're getting so fancy, sorta!)

Next step, get my camera up and running again because I can't stand my cellphone pictures anymore.

Hungrily Yours, 

Monday, March 14, 2016

Et Merde!

Hello there fellow ketopians, ketards, keto-ninja, friends, family and everyone else! Have you forgotten about me?

It's been a real struggle to kick start keto again and again but I keep trying. The first time I started it back in 2012, I was 10 months hardcore and lost 70 lbs, I was soaring and happy and I fell into the feeling that I could maintain it forever, which I did but forever actually came down to a year and a half when I came to realize that I was in deep trouble and struggling and regaining. I had stashed the scale away and closed my eyes each time I passed a mirror. Camera in hand, nobody took MY picture and I was sure to take really good selfies and when my pants didn't fit anymore, they would magically vanish, never to be seen again.

Well came the point where I ran out of pants. Literally. I had bags and bags of fat clothes still sitting around and I went 'uh oh' when I didn't fit in size 22s (As a frame of reference, at my biggest I was in a 26 and down to an 18 on my skinniest). The truth was clear, I had regained 40 lbs of my 70lbs loss, as I sit here I'm once more wobbling at 288lbs.

Kind people need to stop saying "How good I look" because I don't. I look tired, I'm waddling, I burst out of my clothes and quite frankly, I look like crap! I turned 32 a week ago and I look like a swamp hag.

Starting keto isn't the problem, I know what I need to do, I know what I need to buy and eat and how much. The science has been made, the mental change has been done. I understand how it works, I've been enlightened and awakened but WHY can I not stick to it? There's a few factors to blame such as my complete and utter destruction of my sleep pattern by my video game addiction, the fact that I worked myself to the raw bone last year and am still recuperating from my 14-20 days 'week' (I worked 14-20 days in a row before a day off and would start over again.), I stopped going to the gym (there was simply no TIME, energy or will.) and also how I destroyed my shoulder and back by being 1- overweight 2- working too much. I abused myself and now I'm paying for it twice over.

My plan is to start with the DIET, as I sit here I am 19 hours into my 26 hours fast to kick start the ketosis and making a grocery list along with my meal plan.  

Secondly, SLEEP I'm giving up my Neverwinter's Nights addiction minus one night a week for planned events (don't worry, it makes sense to me) and going to bed at 11PM every nights. Obesity is directly linked with insomnia and many people forgo such a factor while dieting.

My third and biggest issue is my WILL POWER, going out, ordering take outs, drive thru for lunches. No more. We just bought a house and our finances are going to be strapped enough as it is. My answer is easy on paper but leaving my wallet home will probably make it a bit easy to follow through!

I'm inviting you to follow 2 Keto Dudes on their amazing and super interesting Podcast, I've been happily listening to them all day to keep me from thinking about food (It's not working but thanks for the recipes!)

Drink your water, eat your fats and keto on, right? Okay, let's do it.

Hungry Julie

Thursday, January 29, 2015


To follow the holiday craze of eating awesome food, feeling guilty about it and slowly restarting Keto, I made a couple recipes and prepared some posts that I never ended up putting up because I am lazy and should be punished for it.

Speaking of craze, my Pinterest exploded with this grilled cheese cauliflower thingy and I simply had to make it and tell you about it. Because I can never make anything simple, I made a couple different versions and both were amazingly delicious and you should try making your own. Grilled cheeses are as personal and unique as there are snowflakes, I like mine with garlic salt on the bread, my husband likes his with tomatoes (weirdo) and so on and forth.

The dough for the 'bread' is super simple, it's been described in various keto blog and website, it's perfect to make cheesy bread sticks, pizza and now grilled cheese (and so much more). Now some folks don't like the taste of cauliflower, I respect that, it HAS an aftertaste. Cheese and garlic goes a long way to hide that flavor, low-sugar ketchup or Sriracha might help if you're into that (I know I am!!)

Julie's Own Cauliflower Grilled Cheese
Swiss and Pastrami Edition

Oven at 450F
Line a cookie sheet with parchment paper.

Basic Cauliflower Crust - makes 1 small pizza or 4 slices of 'bread'
1 small head of cauliflower cut in florets (or 3 cups of 'rice')
1/2 cup of grated mozzarella
1 egg, beaten
1/2 tsp salt
1/4 tsp black pepper

  • Rice your cauliflower in a food processor.
  • Transfer your rice to a microwavable bowl and nuke on high for 8 minutes.
  • To squeeze the water from the cauliflower properly, upturn the rice into a clean tea towel and squeeze tightly above the sink. Another way to go about it is using a bunch of paper towels and pressing hard. (If you skip this step, your bread will be all kind of mushy and gross)
  • Mix in the cheese, egg and spices.
  • Form your 4 slices of bread on the parchment paper, using the back of a spoon to make them nice and even.
  • Bake for 16 minutes until golden. Cool for 10 minutes before peeling from the cookie sheet.

Heat up a pan, butter your slices of bread and make your grilled cheese. (I don't need to tell you how, right? RIGHT!?) It's that simple.

The taste? Good, actually, very good. I used swiss cheese and fried pastrami in the middle, husband used pulled pork and swiss in his. I had smoked gouda and cheddar if we were up for it. You could do a whole bacon n tomato, cheddar version. Whatever float your sammich.

The sammich? Actually worked out and held up REALLY well. I was surprised. The secret in the bread is to squeeze out as much water as possible. I'll be using this to make pizza very soon. I'll let you know how it goes!

For more pictures on the making of this sammich, clicky!

Yours truly.
Hungry Julie

Tuesday, December 9, 2014


Hey People! 

I know you're still around because I can see the stats! And I must say it's wonderful to have you guys around, picking at my recipes and the blog, it cheers me up! I've somehow managed to pick up an extra 20 hours a week of work, leaving me completely exhausted and off my rocker. What a mess! Planing meals has never been more important and by the time I get home at night.. there's very little energy left for me to cook and pack. I found myself stopping at McDonald's a couple extra time a week, and more often than not, eating the buns with my usual "McDoubles from the value menu". Needless to say, the swell is visible in my waistline and my expenses, also as my lovely hub pointed out, "I haven't been cooking as much." By which he means, barely at all, throwing meat in a pan and calling it dinner. Not a pleasant couple months but I'm starting to win out the whole..scheduling thing.

Anyhow! In the greater plans of cooking something else than a slab of meat, I realized to my greatest shame that I've never posted my meatballs! I love my meatballs! They are great and even before going low-carb, I never added bread crumbs so it's a win win situation. Of course to make everybody happy, we heated up sauce and spaghetti squash (YUM!)

Julie's Italian Meatballs
Makes 35 x 1 oz balls
Prep Time 10 minutes
Cooking Time 9 minutes

1.5 lbs of ground beef 80/20
1/2 lb of ground sausage (I use Jimmy Deans)
1/2 cup of shredded Parmesan cheese
1/2 tbsp salt
1/2 tbsp pepper
1/2 tbsp garlic powder
1 tbsp paprika
1 tbsp thyme
1 tbsp oregano
1 egg

  1. Turn your oven's broiler on with the oven grill in second position from the top.
  2. Gently mix up everything together, over working ground beef can make it hard but you're working with a very fatty mixture here so it's more forgiving.
  3. Using a medium size scoop (or use your hands!) make your meatballs. If you make them much bigger, the cooking time may vary. Rinse your scoop/hands between every few to keep them nice and smooth.
  4. Place the meatballs on a grate in a cookie sheet with sides (don't want that grease to go everywhere).
  5. Place the cookie sheet in the oven for 5 minutes. Open it it, roll the balls around to "flip" them and cook another 4 minutes. Ready!

Easy, peasy, breezy..or something. I use Simply Enjoy Marinara sauce which is super low carb and only needs a minimal amount of spices to make edible (Red pepper flakes and cayenne). My own sauce is.. horribly high in carbs so I make do with this. Served with a side of buttered spaghetti squash, divine dinner!

Have a great day and stay tune for some holiday delight!

Hungry Julie (Still Alive!)
and working 50 hours weeks

Monday, August 18, 2014

Summer Laze

Summit of MT.Elmore, VT

I swear I'm alive, and have no excuse and full of regrets for not posting! Husband And I have been caught in a rut of skewered meat rubbed with various seasoning and not been wanting for much more than that. More recently I went camping in Vermont for a couple of days, keeping keto wouldn't have been so hard if I wasn't so much in "vacation mode". A couple cider donuts here and Ben and Jerry's there.. I hiked a damn mountain, I deserved it!

Any excuse to have a treat, right? I can kick, moan and mope about it but deep down, my abuse of cheese, nuts and treats is the only reason that the scale hasn't budged. I wish I could channel the same focus I did when I first started but those days seems so long gone, I'm feeling off balanced. All the same, every meal's a new meal and every step forward is one further away from the old me.

Nothing too crazy again in matter of cooking, I felt like switching things around a little and something caught my eye at the grocery store. Sun dried tomato pesto, normally I would go through the trouble of making it myself but the ingredient list wasn't scary and the promised carb count was attractive. I went for it and came out with something absolutely delicious. I hope you give it a shot, it doesn't have bacon but damnit, I didn't have anymore!

DaVinci is a pretty decent company, real ingredients in the Pesto is what made me decide to buy vs make myself. 1 carb / 2 tbsp with 9 portions per jar. A whooping 9 net carbs. Fantastic. I used about half the jar for the 2 lbs pork loin.

Pork Loin Stuffed with Sun Dried Tomato Pesto

1 piece of pork loin (around 2 lbs)
1 jar of Da Vinci Sun Dried Tomato Pesto (or make your own, obviously)
1 bag of fresh baby spinach
Your favorite oil (I used coconut)
salt, pepper, oregano

Oven at 400F
Butterfly the pork loin (Like this:
Fill the inside of the meat with a good layer of Pesto and spinach, roll and tie. (I didn't tie mine)

Rub the outside of the meat with oil, sprinkle liberally with salt, pepper and oregano.

Bake for about 75 minutes. Enjoy!

I made a giant pile of farm fresh green beans sauteed in butter as well. It came out so awesome that my husband was sad there wasn't anymore. What he doesn't know (yet) is that I'm making it again tonight. Woohoo!

Take it easy, life's too short to worry.
Yours truly, 
Hungry Julie