I eat once a day, too; I start my breakfast at 7AM and finish it by 9PM. Seriously, you do present some intriguing information.

I know, right? My mouth is quite literally watering.

Wow, that does look tasty--which is important. The Japanese have a saying: "food should feast the eyes as well as the stomach." Thanks for sharing.

Looks tasty and the prep seems fast and easy. Well done.

Impressive. I've tried the same thing with jicama, but it's a very picky vegetable. I do a keto/low-carb blog, too. Feel free to check it out, but in any case, good luck on your low-carb journey.

Thanks for your concern; I've just been feeling a little under the weather lately--I think I got a touch of the flu. Anyway, there's going to be a LOT more to come and I'm going to go a lot more in depth

Hi, some of those are suggestions I'd never heard before--I'll have to check them out! I've provided a few snack suggestions--including a charcuterie plate. Feel free to check them out on my channel.

Looks tasty! I like a lot of the Italian cured meats.

Hi, if the eating part is the sticking point, I have a lot of info on food choices on my channel. Feel free to stop by. Good luck!

That looks great! Have you tried the cream cheese version?

If the cast iron is properly seasoned and cleaned, you don't have to worry much about sticking or cleaning.

:D Thanks for the support; I hope you liked my cooking suggestions!

Hey, thanks for coming by and thanks for the encouragement!

Wow, looks tasty!

Some friendly suggestions--if I may: take the steak out of the package the night before and put it on a rack in a pan so that there's clearance between the bottom of the steak and bottom of the pan. Rub

All it needs is coffee and it'd be perfect!

Thanks! Yes, variety is crucial to success; you never want to feel as though you're in a rut. I like Italian sausages, too. There's this variety called Columbus (or Columbo?) that I like to get when I'm

Yeah, like anything, being prepared is what determines success; willpower is not tested if you know you've already taken care of any contingencies. Also, I can't stress enough how important variety is.

Looks like a variation on Scottish eggs. Nice.

One secret is the manager's special in the meat department; while it usually pertains to breakfast sausage, etc., I've actually run into 3-5 pound beef tenderloin roasts for like $30 because people don't