One important element of making low carb eating enjoyable for me is using lots of spices and seasonings and also I use fruits like lemons and limes to add flavour so when listening to a kefir podcast by Donna Schwenk her idea of using zest in kefir appealed to me. The suggestion to make zesting easier was to freeze the fruit so I experimented with a whole frozen lemon grating the skin directly into the kefir -easier to grate I found, but harder to hold the frozen fruit! Love the flavour though.
10ish kefir with frozen lemon zest added
1ish made a chicken liver pate yesterday afternoon to have for lunch over next few days. Ate some with a salad of kimchi, olives and coleslaw and a slice of low carb toast. Stirred some yoghurt together with frozen berries and lemon zest to make a low carb ice-cream.
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5ish although it's pancake day I didn't do pancakes but used a low carb wrap as a substitute pancake and filled it with a shredded confit duck leg, some onions and peppers and sauerkraut also had small glass of red wine. Pudding was a low carb cake with decaffeinated coffee.