Had some time yesterday to make a new video on how to prepare Keto Chow. I also wanted to talk about using an insulated thermos like this 40 ounce Hydro Flask or this 16 ounce one because you can use them for when you won’t have refrigeration available. You can also use them to maintain “slushy” for hours Keto Chow made mostly with ice in a blender (think Wendy’s Frosty). Takes me about 14 minutes to make 6 meals worth in the video, it’s faster if you’re not ‘splaining stuff.
New “how to prepare Keto Chow” video (6 meals)
Share This Story, Choose Your Platform!
About the Author: chris
Chris Bair is a computer geek and SalesForce.com system administrator for his "day job". He became involved in the powdered foods (aka "soylent") movement in January 2014, originally with a conventional recipe and later switching to a high fat, low carb "ketogenic" variant on October 2014. In January 2015 he created the recipe for Keto Chow and released it without restriction for anyone to use, at the same time he began mixing the recipe up for people that wanted a finished product and has seen steady growth in the business every month since. Conversely since starting Keto, he has added 6 new holes to his belt and recently bought a far smaller belt. He has also eaten far more bacon and cheese than in all his previous years combined trying to avoid fat but still slowly gaining weight. Chris has lived in Utah for most of his life, except for a few years living in Chile where he learned Castillian. Chris and his wife have two sets of twins with a couple singltons thrown in for good measure.
7 Comments
Comments are closed.
Looks complicated. What I do: I measure all ingredients by weight on a digital scale. Leave the shaker ball in the shaker. Zero the scale. Add 13g of oil. Add cream up to 63g. Add keto chow up to 113g. Fill water, shake, done. Change the order of ingredients if you like round numbers more 50/100/113.
The problem I’ve run into is that if you put too much powder in, there isn’t a good way to get it out since it’s usually already wet. Also the scale I have isn’t as responsive as the lines on the side of a measuring cup so there’s a bit of a lag and I always overshot the mark unless I poured it really slowly.
Thanks for the Thermos hint. I’m going to Cave Fest this weekend and will be camping. Blended a concentrated 30 ounces of rich chocolate with ice and put it in a thermos. Should be able to use blender bottles – 10 oz of concentrate, fill with water and shake. Hope I don’t get the psyllium husk clumps – we’ll see.
I’m weighing my mixes, too. 50g powder, 10g MCT, and 25g whipping cream. My bottles weigh 105g, so I put in powder to 155g, oil to 165g, and cream to 190g. I use an olive oil pour bottle for the MCT.
It’s working for me – stalled for a bit because I was focusing on carbs and overeating calories. Started logging on MFP obsessively and Nordic Walking 4 miles at a moderate pace every day I get a chance. SD 8/1/15 5’10” CW 208 SW 219 HW 242
Not to nit pick, but psyllium is pronouced “silly-um” https://www.youtube.com/watch?v=LA5KFN5LiwA
That’s just silly
Hey Chris, have you tried a 15ml spirits dispenser – I know it’s 2ml more, but it a bunch less squirts. Or is the MCT oil too viscous?
First I’ve ever heard of them, I’ll have to check it out.