- make things in coconut cream based sauces...become a high fat curry master, with the rich thick sauces you won't miss rice or naan one bit.
-you can add unsweetened coconut meat and cream or coconut cream to a bowl of berries to up the caloric ante.
-eat your greens with plenty of melted butter if you aren't already.
-add a handful of chopped nuts to steamed veggies and salads.
-dried fruit can pack in a truly stunning calorie count as well.
-try making your own nut and seed bars. I make sweet and salty pumpkin seed bites with a little honeycomb and seaweed, a handful will set me back 250-300 calories.
I made flax meal 'bread' today and managed to pack in over 800 calories in eating a few slices with my chicken stew without even blinking. Soooo good.
Here you are Helz:
I use this recipe for flax seed bread:
http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm and add my own herbs and spices, it's amazingly good! Everything I ever missed about bread and more.
I don't find the coconut cream has all that strong a flavor, but then again I really love coconut. I get it in a little can, it's coconut 'cream' not coconut milk, although I think adding coconut oil to coconut milk would have the same effect.
Butter is key for eating sauteed veggies. If you aren't buying pastured butter already see if you can manage it because it tastes totally different than regular butter, you will want to drink it.
This is my recipe for "Ursula Bars" (remember the sea witch from the little mermaid?)
3 tbsp butter or coconut oil
1/2 cup pulverized pumpkin seeds or seed butter
1/2 cup pulverized macadamia nuts or butter
4 oz of raw honeycomb (I like the wax but you can remove it)
4 sheets of toasted nori, shredded
2 scoops of unflavored protein powder (optional, ups the protein stats and makes them hold together a little better)
1/2 cup unsweetened shredded coconut
Mix everything together but add the protein powder last or it will become too gluey to mix. Spread about 1 inch thick on a baking sheet and bake for about 15 min on 350, or until the tops brown and feel springy to the touch.
Sometimes I add things like vanilla, cinnamon, cloves, lime juice or orange peel syrup for variety but they taste good just like this.