Low Carb Goddess

🍰 A little keto gem in Toronto! ❤️

If you’re looking for delicious food without the carbs, I highly recommend Ketodelia Keto Restaurant & Bakery.

From amazing pizzas, pastas, soups, bagels, desserts, and even beautiful celebration cakes, they’ve proven that eating keto doesn’t mean giving up the foods you love.

As many of you know, following a ketogenic lifestyle has become an important part of my own health journey. It’s wonderful to find a local business that’s passionate about making healthy food taste incredible.

🎁 Thinking of giving them a try? Use my referral link below and you’ll receive $10 OFF your first order. As a thank-you, I’ll receive a $5 referral credit, which helps me continue ordering keto meals while I’m in rehabilitation. Thank you so much for your support! 💜

https://loox.io/z/mDqJwIY-m

📍 Ketodelia Keto Restaurant & Bakery
1772 Danforth Ave.
Toronto, ON M4C 1H8
(Danforth & Woodbine)

Supporting local businesses that help people live healthier lives is always something worth celebrating.

Hello friends and other strangers. I’m 100% ketogenic now. I am a complex type 2 diabetic. I am also allergic to many medications. I now follow the principles of Dr. Jason Fung 💯. Last night, I wanted Pizza. I had this cauliflower pizza. It is delicious. This way of eating is not for everyone. Do what works for you. I’m in hospital for about 8 months. I’m tracking all my info and will post more information when I’m able. Have a great day. Lisa
Pizza was ordered from Uber Eats. About $20.00 for 8 slices. I ate 2 and have leftovers for snacks.

This blistered shish*to peppers recipe is the simplest summer appetizer. It relies on just 3 main ingredients—shish*to peppers, salt, and oil—but it’s still flavorful, satisfying, and totally addictive. You might think you’re going to eat one pepper, maybe two, but before you know it, you’ll have devoured half the pan! Um…yes, I’m speaking from experience.

Shish*to Peppers (3-Ingredient, Cast-Iron Method)

Ingredients:

* Shish*to peppers
* Olive oil
* Salt

What you’ll need:

* Cast-iron pan (or any heavy skillet)

Instructions:

1. Heat your cast-iron pan over medium-high heat until it’s hot.
2. Add a drizzle of olive oil and swirl to coat the pan.
3. Toss in the shish*to peppers in a single layer.
4. Let them cook, turning occasionally, until they blister and char in spots (about 5–8 minutes).
5. Remove from heat and sprinkle generously with salt.
6. Serve immediately.

That’s it.
Just blistered peppers, a little oil, and salt—simple and perfect.

Back to Basics

½ pounds beef bones, such as oxtail, short rib, knuckle, and shank (marrow works best$

2 stalks celery, cut into 2-inch pieces

1 large onion, cut into 8 pieces

1 medium leek - roots trimmed off, cleaned, and cut into 2-inch pieces

1 whole head garlic, halved crosswise

12 cups water, or as needed

2 bay leaves, or more to taste

1 tablespoon apple cider vinegar

1 teaspoon Celtic salt or Himalayan

1 teaspoon black peppercorns

Place beef bones on the prepared baking sheet.

Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.

Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, then pour in just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.

Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.

Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.

A weekend project or use an electronic pressure cooker, it will finish it only 6 hours and your house won’t smell.

How do you know if you did it right after the broth cools and you put it in the fridge if it’s like Jell-O, you did it right!