Angela Little

Today was not exactly down the middle of the carnivore road.
I drank a protein shake with whole milk and ate a handful of storebought pepperoni. Not exactly the breakfast of champions neither.
Hope all is well. If the pager does not go off today I think I will be able to join the Monday night discussion tonight.
Scott

I put the chuck roast in the crock pot for five six hours (depending on the size)
You are correct it is a lean cut, no marbling, hardly any fat at all.
I buy them because most of the time they are a cheaper cut of red meat. I am a boring eater, even before carnivore, so I buy a lot of the leaner cheaper cuts and just eat more butter to increase the fat content of that particular meal.
My wife and my son have tried carnivore each going 25-30 days on a couple of occasions. Lack of variety and color on the plate stopped carnivore for both of them. I guess that is the same reason when people say, "You only eat meat, salt and water"?.
For some the 'elimination' part of carnivore 'eliminates' them from even trying.
Scott

Hello everyone, I have to get better at posting and just staying active. My personal life is hectic, I have to keep up with my spiritual needs, and we are being fed in an abundance, and that's where my time, or lack of it goes, but I do need the support of the group.
I have been on an ingredient kick; I check the ingredients on everything that I eat now, a lot of these foods are actually fake, the packages don't tell you where their meats come from, most beef comes from a variety of cows, this means that there is a possibility of disease, my chicken is air chilled only, bath cleaning can mean salmonella. I was wondering how come my butter wasn't melting, nor tasting like butter, it is not real butter, Kerry Gold is the best on the aisle, and I am so thankful that they have a cheese now as well. I now understand why Geezy had always said to shred your own cheese, pre-shredded cheese is actually plastic. Please feel free to correct me if my information is not accurate.
Angela

Vynith, what type of cheese did you use?

I get these 1 pound packages of grass fed ground beef and do this very thing. Smash it down to fit the skillet I am using. Add salt, heat, and enjoy!

It's a good one for the family. They can use their choice of wrap or shell and add lettuce and tomato if they wish. You can keep it all animal products, besides the seasonings (which is what makes it mexican).

Just posted a new video on making soft tacos that work for carnivore or ketovore. I’m using Egg Life Wraps as the shell — no flour, no seed oils, and they hold up surprisingly well with a good meat filling.
If you’ve been missing taco night, this is a simple way to bring it back.
Have any of you tried Egg Life wraps yet? Curious what fillings you’re using.
CARNIVORE FRIENDLIEST VERSION
Egg Life Wraps (warmed up) for shells.
McCormick Taco Seasoning (or the cleanest you can find).
Sour Cream
Cheese

KETO OR KETOVORE VERSION:
Lettuce
Tomato, Pico, or Salsa (cleanest you can find).
Avocado or Guacamole

Microwaved bacon because I was lazy.

Off topic, sort of. I am going to make some homemade peanut butter, and I also want to start making my own mayo, any suggestions?

So far just bulletproof coffee, I am headed to the kitchen to prepare some chaffles and have a sausage and cheese sandwich.

Tonight I made shaved beef steak from fresh not frozen. Shaved as in Philly Steak style. I seasoned it with garlic and onion powder and some salt, and had it with mozzerella cheese and sour cream. No wraps or anything.
The wife and I think we have that cyclospora, so even SHE did not want any vegetables tonight. Maybe the outbreak of this parasite will make her a carnivore, lol.

I ran across some skins at Walmart, made by Macs and they are pure skins, this is what I ate, and they are very filling, I was just wondering if anyone has heard of them? They are an acquired taste, but I love them.
Little

Is Wednesday, journey 21 much to do today. Temperatur is 0 degrees at 4 AM in lancaster PA. Blood Glucose Level (BGL) is at 80, very nice. Carbohydrate intake is at about 0.25 grams per hou. I could not resist. So that be 6 carbs per day. Long range focast says very cold for next 2 weeks. In the next 4 days a major snow event is possible. With my n I t drinking Coke Zero the stock price us slipping. I am saving at least $ 1.50 a day on diet soda. Local family owned grocery store 85/15 beef is $ 4.50 per pound. Their ribeye is ~ 12 dollars per pound. Every day prices. Going to miss those prices when I leave this area. So u all be well, avoid any excessive carbs and fiber. U know anything over 5 grams of carbs or fiber at day is excessive, well at least for me. Preparing to do some blood work. Going to do a c-peptide to see w h a t my pancreas is doing insulin production wise. An enzyme test too, see if pancreas is being messed up. Adds on utube tell me I meed warm water and cinnamon before bed to kill the parasites that are destroying my pancreas and are the root cause of diabetes. Well that is all for now, u all be well and eat to thrive.

Lol, it is Paul. Got hungry, ate a pack of pork chops cooked in bacon fat. CGM is now up to 75. I will take it. No big rise from eating the pork. Makes me think, what do the vegans think about the food guide now. No pun intended, but their world is rather upside down.

The thin chuck meat is usually cooked in an iron skillet.
Sometimes on the grill and sometimes on the smoker.
A few weeks ago I ground up some with some beef fat and made some chuck burger (probably between 60/40 and 70/30 as I don't weigh the two parts. I go by color.
Scott

I think that is Kerry Mann's cut of choice also. How do you usually prepare it?

Yesterday I had sausage patties and cheese around noon. And for dinner it was 4 lamb steaks (the kind with the t-shaped bone in them) which did not fill me up so I added a wrap with Egg Life Wraps, beef bologna, and pepper jack cheese.

Been on straight red meat since the beginning of December and it has mostly been versions of chuck meat.
I have been hitting the grocery store early on Monday morning and buying up all the red meat I can that has been reduced for quick sale.
My wife is not the biggest fan but it hasn't killed me. Saves a few dollars and keeps me on the 'red meat kick' which started around the first of December and will stretch til February.
I have labs schedule mid-Feb and I am sort of self-experimenting again/still dialing in.
Scott

I imagine that they are either....
1) Vehemently angry, wanting to "peacefully protest" by smashing or breaking things. These are the mentally-diseased political snots. Or...
2) Understand the concept of "eat real food" and will simply find plant-based alternatives to their protein and "dairy".

Bob, I did for almost a year, because I just couldn't figure out what to make nor how to make it and no, I haven't been ill. My labs are good, my iron was 500, so my doctor told me to lay off the red meats for a minute and I did, it could be my meds. I am not that one that can just create something delicious, I have been searching for recipes, and the ones that I made so far was tolerable but not that great. I am getting back on track, and I need some help on recipes that are tolerable.
Thanks for looking out for me my brother.
AGAPE

Bob, I wasn't feeling so good today, I made some chicken soup, how about yourself, what did you enjoy?
Question, food and I aren't getting along at present, nothing tastes right, any suggestions, broth has become my friend, I can tolerate that.

Nicole, wasn't feeling so good today, I made some chicken soup, how about yourself, what did you enjoy?

Since posting the original post, I'm now getting a slew of ads from Meat Shipping Companies. Most of them I've never heard of but at the moment I'm narrowing them down to US Wellness Meats and Meatworks. Maybe Butcher Block too, but more research needed on them. Still searching for reviews on them and their companies. I not only want clean and good quality meats, chicken, seafood, etc., but good customer service and good pricing. I have a great grocery store in my tiny town in the middle of nowhere, Indiana, but lately their ribeyes are stringy, grissley, and tough for some reason. Their chicken, even the rotisserie chicken has odd texture and strange taste and tough. Usually the rotisserie chicken could be cut with a fork! Anyhow, the search continues!!!

Though he may not have been there, Bob is not that far from the "Bearded Butchers". They are local to Ohio and have a YouTube Chanel where you can check them out.
I have never ordered from them and can't speak for their prices compared to what is available where you live. It does not look like they are any more expensive than other mail order meat companies.
From what I can tell, they have a decent variety of meats and bacon. They make their own bacon.
I did see this on their website - it may give you an idea of what they offer

Thank you so much for replying and answering my question.

Welcome aboard @Nichole - you will likely be fine. Most people can eat all sorts of eggs, from store-branded white eggs to pasture-raised brown eggs.
A factory farm egg from chickens that were fed soy will contain a higher amount of omega-6 fatty acid. The Omega-3 and nutritional profile of a pasture-raised egg is better, but that doesn't make the common egg "bad", per se.
If you're doing a carnivore-centric diet to lose weight and you don't think you have food sensitivities, go ahead and keep eating them.
If you are doing it to try and reverse it appreciate chronic conditions, then at some point in the future you may want to try switching to pasture-raised eggs, eliminating the egg whites, OR eliminating the eggs altogether.
I hope that made sense