Do Poached Eggs Have Enough Fat?

 

 

My poached eggs have lots of fat! I like them poached as I time them exactly and have perfect control over how well done they are. I like them medium, soft but not so runny that I lose a lot of yolk all over the plate. If not done enough, I  can always like the plate. lol. (I try not to do that in public.)

 

Am I Bored with the diet?

 

Beef fat pieces and rosemary ham

Am I bored? LOL. No. Breakfast today: Poached eggs, crispy fried beef fat pieces, meat loaf with sour cream, fried rosemary ham. Delicious! 

A healthy and interesting plate of carnivore foods, all in one place!  

Meatloaf From The Freezer

 

 

I made meatloaf today from several meats I cleaned out of the freezer. First a pound of ground beef, of course, I added a pound of ground turkey, as well and six eggs. I added about half a pound of grated beef fat trimmings to add fat and compensate for the lean turkey.

 

 

I grated about half a pound of chicken livers and added that to it. This is the first time I've used the chicken livers in anything but we can use the minerals and I had them in the freezer, so in they went. The chicken livers and the beef fat are easily grated when frozen.

I also added five cooked and grated smokies and about 2 cups of grated medium cheddar. I usually use bacon in a meatloaf but I had the smokies I needed to use up, so I grated those and put them in instead of the bacon. They were already cooked. 

 

 

I only added a small pinch of salt. The smokies and cheddar are salty enough for the whole thing. 

 

 

 

After mixing it altogether, I packed it all into a loaf pan large enough to hold it without spilling the juiced over in the oven. I always line the meatloaf pan with parchment sticking up, so I can get it out of the pan in one piece. 

I baked it for around 1.75 hours at 325f with convection, until it was around 175-180f in the center. It's important that it be fully cooked with the eggs and chicken livers in it. 

 

 

It was delicious! The livers were just barely evident in the taste, just adding a bit more flavour. The eggs make it hold together very well. 

I think its a great way to use up things in the freezer! It's the first time I've used livers in meatloaf. I like it! It'll be great hot with sour cream on it! 

Lunch

Two no-batter, pan fried chicken thighs and two soft poached eggs. Yum! Chicken and eggs go really well together!

The chicken pieces are left over from dinner last night. They were fried in bacon grease and lard, with salt, pepper, dried Parmesan cheese and garlic. I added half a dozen slices of Gouda cheese to the plate for dinner last night, not today. Just the chicken and eggs. It was delicious! 

 

Weight Loss on the Carnivore Diet

There are so many posts out there about the large amount of weight lost on the carnivore diet. I also say, in my first post in this "Carnivore Diet" blog, that the weight comes off fast, however, "fast" is open to interpretation. You may not lose 10 pounds in two weeks. You probably won't lose much weight in the first month at all, but it does go faster after that, after your body adapts to the changes. I see posts from people that are disappointed because they haven't lost 10 pounds in the first two weeks. 

Five pounds a month is still "fast". Please keep that in mind. Unreal expectations is one reason people quit the carnivore diet. If they had just stuck to it, the weight would have come off, quickly too, just not as fast as some people hope it will. You may lose more than that and faster, but please don't be disappointed if it takes awhile to get off. It took a lot longer than that to put it on. 

Also remember that there are so many other reasons to eat this way! Carbohydrates make any inflammation in your body so much worse than it should be. Carbs aggravate it. My arthritis is a lot better on the carnivore diet. The difference after a month is amazing!

From the research I have done, there are a lot of other great benefits, as well. It can be healing for a lot of people. I am so much better, physically, when I cut out ALL carbs. My mental clarity is improved. My digestion is quiet, smooth and works a lot better. I can't handle fruit and veggies. I don't have the severe headaches I used to get from eating sugar and white flour.  

The Scoop on Salmon

I was recently given some "farmed" BC salmon, bought at a grocery store here in British Columbia. Never having eaten farmed salmon, I did some cooking research. I learned that farmed salmon are about 10x higher in fat than "wild caught" and, therefore, a lot higher in omega-3s. They are also much milder tasting, a softer more "buttery" flavour and texture. I decided to give them a try. I know I said I didn't care for salmon, but that was after dry frying wild caught. This was an entirely different experience. (Instructions below.) This is a huge piece. I cut it into servings and will freeze each one separately. I aim to eat it 1 - 2 x weekly. 

 

The Scoop on Salmon. I baked a huge farmed BC salmon. It's important that it be a BC salmon, if farmed, as North American (especially from BC) farmed salmon are much, much lower in PCBs and a lot safer than European farmed salmon. From the research I've done lately, European farmed salmon are so high in poisonous PCBs that they are usually above the allowed "safe" limits. See more about the safety and farming practices of BC farmed salmon below. 

 

The argument against eating farmed salmon in BC is more about protecting our own native species, than the safety of eating the fish. Something to consider, for sure.

 

This is some of the info I found:

Safety Monitoring: Companies, MOWI and Grieg Seafood, conduct regular testing for dioxins, PCBs, and other contaminants to meet strict, safe, and regulated standards in BC. Tested Contaminant levels: British Columbia farmed salmon (including from these major producers) is generally regarded as having low levels of PCBs.

 

Farmed salmon supplied to our store here is "open-net" farmed in the ocean, which is a frowned upon method of farming fish as it does some harm to the surrounding wild ones, although probably a lot more healthy for us than fish farmed in a little pond. BC has a plan to outlaw this type of fish farming in 2029, due to it's propensity to possibly harm the native wild salmon.

INSTRUCTIONS FOR COOKING SALMON:

Salt and pepper salmon, add a bit of garlic and lots of butter. Wrap completely in foil. Bake until completely cooked. Mine baked in a  at 400f for about 30 mins but it was a big fish. It needs to be completely white and solid throughout. I will never, never, ever eat any kind of fish that's not well done. period. (Worms!) If it's even a little clear pinky, cook it longer. (I don't eat suishi.)

If you take it out of the oven and let it sit on the counter for a bit, it may continue to cook in the foil. It was absolutely delicious!! 

 

 

 

Ground Turkey Meatballs

 

I made carnivore ground turkey meatballs today. They were delicious! As we all know, ground turkey has little fat so I added lard and cooked them in butter. I used a pound of ground turkey and added two eggs, about 1 tablespoon of lard, salt and pepper and a pinch of my own dried spice mix. Mixed well and made balls by hand. 

 

By this time the butter in the cast iron skillet, was hot. I added the meatballs, browned them well, turned down the heat and put the lid on. They were done shortly. It didn't take long. I cooked them until they were over 165f. 

I removed the meatballs from the pan and added more butter. When melted and bubbly, I added a glug of heavy cream and a few tablespoons of high fat cream cheese, salt and pepper. This made a delicious white cheese sauce for the meatballs. I ate about 5 of them smothered in the cheese sauce. Delicious! 

 

These photos are not my own. They come from a free photo site, of which I am a member. I forgot to take pics of mine but they were very similar to these.

 

Carnivore Meatloaf

 

I made carnivore meatloaf today, again. It's one of my favourite carnivore meals. I make it about every two weeks, at least. It's 1 lb gound beef, 1/2 package of bacon, 1 cup grated cheese cheese (this was cheddar), 3 eggs, a little garlic and a pinch of my own seasoning mix, and pepper. I did not add salt as the bacon and cheese add a lot of salt to it. It doesn't need any more salt. I like using Himalayan pink salt on everything but if salt is added it will be way too salty! 

It is important to take it out of the oven when it reaches done temperature in the center (165f) and let it sit in the pan until it cools off. I leave it about an hour. It will reabsorb all the melted fats and juices in the pan as it cools. It will be one solid loaf after it cools with no liquid left in the pan. It's important to let it do this and not pour off the liquid in the pan when you take it out of the oven and do not remove the meatloaf from the pan until it has cooled. I bake it for about 45-50 mins at 350f.  

I like it hot with sour cream. Hubby eats it cold on a sandwich. He said it was delicious and I agree! I didn't have any sour cream today, but it was good anyway.  

I cooked the bacon that did not go into the meatloaf in another pan at the same time in the oven with the meat loaf. 

 

 

Chaffles

 

 

I made chaffles today! Chaffles are canivore waffles, a mix of egg, cheese, and whatever else you want to put in it. I experimented with a few different ingredients. The first one was just cooked grated chicken, cheese and egg. I have a large bag of cooked chicken breast that I have previously grated and added grated cheese to, in the freezer. I first made carnivore chicken nuggets with it and saved a large freezer bag full afterwards. 

It was an easy mix, I just thawed a large handful in the microwave, then added parmesan and an egg to it. The chicken/cheese mix is already seasoned with salt and pepper, too, so it didn't need anything else. The "chaffle" was crispy and good, especially with lots of butter on it. It would also be good dipped in sour cream, but I don't have any right now. I eat butter on everything. I have even been known to eat a bit of cold, hard butter straight. It's delicious and has gotten to be my quick pick-me-up, just a tiny corner is all that's needed. 

I added a lot of grated gouda cheese and finely crushed pork rinds and another egg to the second one. It was even better.  

I added cooked bacon pieces to the third one. It was absolutely delicious!

All three had lots of butter on top. I was quite full after eating the three crispy chaffles. Apparently, left over, made ahead chaffles can go in the toaster too, but not with the butter on them, I think. Just the dry, crispy chaffles. I'm going to try that next! 

I got the little red waffle maker at the thrift store today!! It works great! 

Beef and Butter Eggdrop Soup

 

 

Its delicious! I cooked a small beef roast in the slow cooker, in water, for about 12-13 hours. It was falling apart, so tender and the broth was fantastic! I poured a bowl full into a small pot and added two eggs, in the "egg-drop" fashion, then added chopped beef. 

It's my breakfast. Delicious! Lots of pink Himalayan salt and pepper. No garlic or any herbs this time, just beef, butter and egg. It.is.so.good!!  

Pork Buttons and Chicken Legs

 

 

I have put pre-seasoned pork buttons and totally unseasoned chicken legs together in the slow cooker with a few inches of water. I got a great deal on some store seasoned pork buttons, but I usually find this store seasoning to be a bit too strong for my taste, so I combined them with the unseasoned chicken legs. 

The chicken will probably need salt and pepper before eating but I'll try it, as is, first. I plan to let it cook overnight, which will give them about 8-10 hours - just in time for lunch tomorrow. The buttons will be super tender by then and the chicken falling apart. 

These will give me some variety in the diet over the next few days. I usually cook a few days at one time so I have some things ready to eat in the fridge. 

Chicken Breasts - Breaded and Fried Carnivore

 

Chicken, pounded flat for even cooking, dipped in egg then in crushed pork rinds. Fried in lard on the stove top in a cast iron skillet. Crispy and delicious! I ate two of them and they were large!