Hi Laura, I’m hearing you can’t have coffee on the carnivore diet due to it being plant based but I’m just wondering will it really affect the process of the diet if consumed? Thank you for your time.
@@woodzcartel7023 It won't, yet it is an addictive substance, so if your objective is to be at your maximun health it might be an idea to avoid it. Very much a personal choice, you will still become your optimum weight/body composition, good luck.
@@morourke2561 Hi, thanks for your reply, Im doing the carnivore diet to lose fat and get ripped, it’s not so about health as of yet! i would consider my self healthy, blood works are all good, I’m very active in and out of the gym, Iv just seen online about coffee and it’s a big NO, so thought I would ask. Cheers
You can take a tough piece of meat and "tenderize" it naturally by scoring it (horizontally and vertically, like a chess board) before searing it in a pan. The grid pattern is a natural "pre-chew" that makes the eating experience a lot better. It also makes it cook faster and more evently. You can also soak in COLD salty water for a few hours before you cook it. It is surprisingly effective.
I love stew meat and always get it when it's on sale. When I get it home I salt it liberally, and sometimes let it sit in the fridge salted for a day, and other times just throw it straight in the slow cooker with a lot of butter. It turns out really good.
IDK. There seem to be a lot of mixed messages here. All of these cuts of meat are fine if you know how to prepare them. At the same time, she seems to kind of ignore that even the cuts she likes have to be prepared in some fashion to be enjoyed. And pretty much every preparation - as a meal - is going to include non-carnivore elements. I think she's still leaning on preferences than some over-arching philosophy and not really taking preparation properly into account. Heck, even with the thinner, leaner cuts, is there something WRONG with stir-fry? There are carnivore recipes that will allow for zucchini, squash, etc., in a stir-fry. I think she may have it a little backward. At least, it seems to be the reverse of what I do. If I'm shopping on a budget - which is what this vid is about - you find the quality budget items then learn how to prepare them while still fitting them into your diet. You don't just keep your tastes cast in cement then wait for everything you like to go on sale. What she's putting out there seems overly choosy (and maybe not that creative, robbing herself of the fun from experimenting). If no one puts that fatty roast on sale - and you're actually on a budget - do you starve, because (God forbid) your only alternative is chicken breasts? 🤣 Take care.
if anybody would like a good idea for a breading you can use on a carnivore diet. you can do what i do, and mix pork rinds that are crushed or ran through a food processor along with your own seasonings and some parmesan cheese and just dip your meat in beaten egg and coat in the breading and pan fry. it's really good.
I have struggled with hormones, energy, food allergies, stomach/digestion, surgeries, and my weight for so long! I'm a depressed, lazy, yo yo dieter with big dreams of small sizes! For about 2 months I did carnivore, really strict. I felt like I was 18 again! I never... felt that good! Why I stopped I will never know, it's like relapsing, like an addict. But girl, you got me hyped again. I've been watching your videos for 3 days straight..!!
I also went off Carnivorve last year even though I lost 40 lbs. I am addicted to sugar and I’m also watching videos, so I can go back to carnivore. I feel your pain.
Make temporary friends with artificial sweeteners or just start using actual good sweeteners like Stevia or Monk Fruit. If anybody knows about depression, that's me. I get it. But, once you can substitute things and eventually just move on from it all-together, it makes all the difference in the world. My biggest foe is alcohol. I self-medicate with it. I'd do that with THC, but for whatever reason it makes my anxiety worse. If it didn't I'd never drink again. It is what it is, I guess. We all have our vices.
Doing a ""strict" anything is just leading to failure. You gotta wean yourself off of these things. Do your best at first, but don't beat yourself up too much if you don't quite make it. I assure you, anything close to keto or carnivore is still way better than the SAD or Standard American Diet. Just do the best you can and slowly get off of the garbage. I'm still working on that. But still having results.
Just take each day as it comes, hour by hour. It's 24 hours minus sleep. My day is normally 16 hours. 16 is easier mentally than 24. Celebrate each hour you keep on track. Keeping busy and active helps. I focus on carnivore but if I need a cheat day, I eat keto or ketovore. Do I mess up? Yes. But I get back on with the next bite instead of beating myself up. Most of eating is a head game. Your body will deceive you. Make sure you have enough fat in your meals. Fat keeps most cravings at bay. Carbs set in motion overwhelming cravings that snowball, so I try to avoid carbs to stop the hormonal & chemical cravings.
Laura, maybe you could look at a process for tenderizing meat called "velveting." Basically, cover the meat with baking soda (thin layer), let it sit in the fridge for 2-3 hours, wash it off thouroughly and dry it. Melt in your mouth. It's how Chinese restaurants get their chicken and beef and pork so tender. Velveted stew meat or flank steak or bottom round is delicious and tender.
Thanks for doing these videos, Laura. Im ready to take the plunge. ALL of my health numbers are bad....bp, diabetes, ldl, liver and kidneys. The Dr only wants to give me tons of drugs instead of helping me fix the problem. So here I go! Wish me luck!🦋
To save more money please purchase in bulk from your local farm! When you buy a half cow at a time you can get the best cuts of meat for less than $6 a pound! It's worth investing in a chest freezer for the savings!
Thanks Laura so much for sharing what you buy and how you don't try to guilt, shame or belittle those of us who can't afford to always eat grass-fed, grass finished beef, or pasture raised eggs, etc. My shopping cart looks very much like yours, with mostly store brand eggs, chicken thighs & leg quarters, pork roasts, ground beef, frozen salmon, canned tuna, salmon & herring, with occasional steaks, when they're a good buy. I do also buy bacon & butter when on sale and freeze it. Feel better than I have in years!
As a a brand new carnivore these recipes are super helpful! I too can’t imagine just eating hamburger all the time! I like cooking and l like having a variety of food choices. Keep these shopping trips and recipe ideas coming! Thanks Laura!
@@YeshuaKingMessiah All animals products that you can handle* Meat (like there's a lot of animals and cuts to eat), dairy*, eggs (eggs is not just chicken eggs), organ meats. It's not that restrictive. The restriction is budget. Also eating isn't all about "I love cooking, I love variety" it's about getting healthier. If you find yourself "healthy" then don't worry about it. The purpose of eating is literally to survive bt its just In modern times we "have" to make everything about "fun"
My favorite way to prepare chuck roast, and by far the easiest thing I cook, is to salt it VERY liberally, maybe let it sit salted for a while, sometimes not, and then throw it in the slow cooker on high for 4 to 5 hours. That's literally it. No browning it first, no added liquid of any kind, as it will make plenty of its own, and not even butter. Just salt it extremely well, like more than you think you need, and maybe even a little more after that, and throw it in by its lonesome. Even my daughter loves it, and she's not carnivore, and doesn't really like meat much at all, but she loves my chuck roast. And I love that it's just so dang easy to make, while also being the best thing that I make, maybe even better than the occasional steak.
I have to disagree on the eggs. I tested the cheapest white shell eggs, then brown organic cage free eggs, and finally the most expensive the light blue heirloom eggs. As a guy eggs are THE most important food you can eat. They contain more nutrition than anything else and are on par with marrow and liver. They fix hormone issues and collagen issues with skin and hair. From cooking and eating all 3 types I noticed a significant difference in quality. The reason being is what they are feeding the birds. The white cheap eggs have a mcdonalds like feel and taste to them. You won't notice the difference unless you cook others and eat them. The yolk is bright yellow almost pale and has a more metallic taste sometimes and the egg white can be rubbery, stick to the pan and burn very easily. The organic eggs are slightly better. The yolk is a much darker yellow sometimes orange and the whites are much softer, easier, to cook, and the metallic taste is almost non-existent. With heirloom and local raised eggs the difference is MASSIVE over the other two, like not even in the same ballpark. The yolks are ORANGE and dark orange at that. The flavor and ease of cooking shoots way up and I noticed I felt fuller and better after eating them versus all the others. No metallic taste at all. I don't know what they are doing but I try to avoid the cheap eggs as there is an obvious health quality difference. It has to be the feed as normal chickens eat bugs and worms and other stuff whereas the other two are feed grains. Probably too much soy and nothing kills a mans testosterone faster and causes more health problems than that (well that and all the estrogen in tap water from all the birthcontrol not getting filtered out of urine).
I actually find doing carnivore (mostly, except for coffee with a splash of sugar - yeah, I know) is less expensive that eating a standard American diet. You end up buying a lot of extra junk and end up wasting some food (veggies/fruits) because you're not eating them in time before they go bad, etc.
My favorite way to cut costs and be budget friendly is also my favorite thing to do. Hunting. I age and process my own meat. It may be less efficient but it really helps cut into the costs when one whitetail will give you 30 to 60 lbs of meat, depending on age and sex, on average.
I hunted deer for years but was never very successful, so I finally gave it up. Being obese makes it really difficult to move quietly through the woods.😊 A well-prepared venison roast is hard to beat!
I tried liver a new way today. Pat dry with paper towel, dip in beaten egg and then pork panko. Cook in bacon fat/butter, serve with carnivore mayo. Pretty good.
I'll try that...liver makes me gag. I have sardines and cod liver in cans and I just wretch at the smell. Trying to find a way to hide the fishy stink and flavor..I know it's good for me but honestly I just gag and toss it out.
Hi I like liver too and I like to share this tip I use , if you ever want your liver thinner put the liver in a plate and put it in the freezer till it's a little hard then you can easily cut it in 2 pieces it makes it a little more crispy and has a nice texture and flavor
For those that hate eating plain liver, but a good way to get the benefits of liver, have your butcher grind it in your ground beef. Not sure of the ratio tho. Don’t think I could eat it raw though, kudos to you!
Thanks Laura !I love pork shoulder cut in big cubes salted, then I roast covered at 300 until the fat is rendered and it pulls apart with two forks. Then I add some garlic powder. It’s delicious. You can make great taco bowls with it.
Great ideas Laura, thank you for sharing!! I've been doing keto for the last 4.5 years, but have recently been trying carnivore for the last few weeks and I feel even better than I did on keto so I'm excited to continue. We also LOVE your eating out and travel videos as my husband travels half of the year and needs carnivore ideas!!
I cook my chuck roast by searing in a cast iron on all sides and then low and slow for at least 8 hours in a crock pot in homemade chicken or beef broth. Salt, pepper, onion powder, garlic powder and paprika - perfection
I am new to carnivore, planning to start after Christmas. Have been keto for a year but haven't lost weight nor had as much of a decrease in inflammation as I wanted. Hoping Carnivore will be different. Happy to have found your videos!
You need more Organ Meat or Offal, By that I mean Liver, Heart, Gibblets be Chicken, Lungs from beef or cow, intestines. Yes I know the flavor is not too appetizing and they have to be thoroughly cleaned, BUT the benefits they bring to your diet offsets all the negatives.
I've been on carnivore for a few months now and I've actually found that it can be extremely affordable compared to how I used to eat. I'm a pretty big fan of this complete change of lifestyle
I always have people comment to me how expensive they think it is, with out ever trying it. I grin and say, nope, it's cheaper because your not buying all the extra junk.
I tried the chuck roast in sous vide and it took over 40 hours to get tender. It tasted good, but I wonder how much my electricity cost 🤔. I bought thin sliced meat at the Korean HMart store and dehydrated them into carnivore crisps. My Safeway has $5 Fridays. I go late when they are out of 80/20 ground beef 2lbs for $5 and get a raincheck. Then I go back when they have it in store and buy about 25 lbs. I wrap them up in 1 lb packs and freeze them. I buy my eggs at Sam's Club in 5 dozen packs. 🥚 I also buy shrimp 🍤 at Safeway for $5 lb for 2 lb bags. Keep them frozen.
I make stew with lean cuts of meat like the ones mentioned as well as venison. Cut the meat into bite sized pieces, get it nice and dry, sear in some hot bacon grease, cook in a slow cooker for about 8 hours on low.
You should look into a Sous Vide. We use it on eye of round and chuck roasts. They end up super tender and delicious and it makes the budget stretch amazingly. We use a meat slicer on the leftover eye of round to make roast beef which you can use for tons of stuff.
Sous vide chuck roast is MAGICAL! When done just right, it has the texture of prime rib but because of all the interstitial marbling it's even tastier.
I just found your channel. I'm doing the 'Ketovore' diet. Lost 43 pounds and I'm a diabetic. Got my blood results recently and they are all very good! As a diabetic, I have to make sure this way of eating isn't killing me inside. I appreciate you sharing your shopping tips. The hardest part for me may be trying to get rid of my Kerrygold butter in favor of the cheaper brands! Meat has gotten very expensive and it's always nice to get tips on how to save money. Thank you....🙂
Not to rain on your parade but the term "Ketovore" is already heavily used. You just happened to think of the same word to describe your diet that many were already using. Great minds think alike I guess.
@@NoName-xo9sk Ha...ha...you put that troll in his place. I add spices, too. Being carnivore isn't a sentence or a punishment, it's a food choice for main course and side dishes, spice is like a condiment.
@@eckankar7756 Exactly... being so dogmatic over little things like that makes a lot of people afraid to change their diet and improve quality of life.
Thank you SO much for this video Laura! Planning to go Carnivore soon and don’t want to break the bank! All your tips were very helpful! Thanks again and God bless! 😊
Great video, thanks! I appreciate the details on cooking chops from pork loin. I used to just roast the whole thing and it always came out barely edible--can you say dry? Now I can avail myself of the great sale prices and make these chops. YAY! As for eye of round, I started cooking these last year. I choose the ones that have a thick fat cap, roast them on a wedge rack (they are usually cut in a triangle shape) so the fat stays on top. Then refrigerate the roast overnight so it's easier to work with and slice it super thin with a very sharp knife. Homemade deli lunch meat. It's great to grab a few slices for a snack, or roll up with a slice of cheese inside and dip in sour cream, or spread a few slices with cream cheese, stack and cut them into wedges and eat as hors d'œuvres.
Tenderizing tough meat: I bought a 48-blade meat tenderizer tool. Concept: Sharp stainless steel blades "stamp" through your cheaper (but still flavorful) cuts of meat. Works great!
I don't have an issue with braising. My Instant Pot can make the toughest cuts so tender! I cook all my chicken in the IP. I line a broiler pan with tin foil. I season then broil for 4 mins to crisp up, perfection!
I love to wrap bacon around chunks of boneless chicken thighs (Secure with a toothpick) and put it on the smoker until it’s done! Use a full slice of bacon or half a slice depending on the size of the chunks of chicken thigh. Delicious! Sometimes I put a pickle slice on each one before putting it on the smoker.
Looking at the discounted meat first is my jam too! I always check what's on sale too! I also dig that you're not hung up on the whole grass fed thing. I wish our Walmart had fresh meat, they only carry frozen. Thanks for the great cost effective ideas!
She isn't hung up on that, but she does seem to have a hang-up on learning how to prepare less expensive cuts of meat. I think experimenting with things that are always budget-friendly is part of the fun. If that fatty roast doesn't go on sale and there's nothing left but (God forbid!) chicken breasts, will she starve? 🤣 As for "grass-fed" or "grass-finished," neither label is enforced. You can say a cow who ate Puppy Chow it's entire life was "grass-fed."
Just watched a video of a chef who did a thick chuck steak [looked like a roast sliced vertically] in a sous vide at 131f for 24 hours, then onto a grill to sear. It looked amazing, like a med/rare tender juicy, fatty steak. He said it was better than rib eye and the only way to make chuck really tender!
I use eye of round and other lean cuts in a ‘stir fry’ method. Cut into strips, soak in a baking soda water solution for 20-25 minutes, rinse very well… hot pan with ghee, tallow, bacon fat…etc… it velvets the tough cut. I can’t say for sure if this is totally carnivore, as I’m moving slowly from keto to more carnivore, and in my present state, it works on my limited meat budget.
You can use a technique on those cheaper cuts called "Velveting". Chinese kitchens use it when you get those very thin strips in dishes like garlic beef or chicken or sizzling beef etc. You slice very, very thinly, ( it's often easier to do this when meat has been in the freezer for an hour or so, frozen but not rock hard, add one or two teaspoons of bicarb soda, depending on quantity, to the strips and let them rest for 30 minutes. Rinse off and dry them in some paper towel, then they should stay ultra tender when you do a flash cook. 😊 They don't need long in a hot skillet.
I got 4 cube steaks for 4 bucks and cooked them in the pressure cooker with beef broth for 20 minutes and it came out so tender and delicious, if you pan fry them it comes out chewy but the pressure cooker omg my husband even loved them
And there's nothing wrong with cutting things up, pan frying them then tossing them into a tub in the fridge to snack on from time to time. Not every meat items needs to be treated as though it has to be an entree. :)
if you havent tried ground meat crumbles with onion powder liberally sprinkled please try it you will be suprised its the only way i like it now with kerrygold butter of course .
Can also add lots of butter to the skillet and make burger butter bites to store in the freezer. I've used molds for this but also just put the mixture in a lined baking dish (ya want the top to be rough looking with burger bits) chill then cut into small servings. I don't use any seasoning except buttered salt.
I made the carnivore chkn nuggets with canned chkn, 1 egg, Mozz cheese, parm cheese , onion pdr, garlic pdr. Salt n pepper. Some use Italian seasonings. Then air fry 9 min at 400 . Crispy and delicious. No almond flour .
I always used to go for the cheapest eggs until doing some research on how the chickens are raised. The "cage-free" label is nonsense. "Pasture Raised" is what you're looking for, where the chickens are out in the sun all day eating bugs and their natural diet. I get Vital Farms brand. Definitely significantly pricier than normal eggs but you can taste and visibly see the difference in the yolk color. Much better nutritional value for those that can afford it.
Dearest Laura….. the eye of the round roast that you avoid is one of the most delicious roasts around. I can say this for certainty…I grew up on only Beef tenderloin until I hated it. However… I only learned how to roast AN EYE OF THE ROUND ROAST this May 2022, being guided by Anita, 🇨🇦The Ketogenic 🇨🇦Woman, on UA-cam from Vancouver, 🇨🇦British Columbia, I loved the roast so much that I was upset at myself for not buying two roasts. If you buy the whole roast…it is about 6-7 pounds….cryovac packaging keeps the roast fresh for a whopping TWO months i the fridge….that is why there is no best before date, sometimes, on the package. So, if you find a sale….only in cryovac packaging stock up. Where I live 🇨🇦only ONE store Offers this cut for sale. I now buy 4 roasts x 6 pounds and stock up. If you like brisket…this is so tender, so delicious, no wonder men love their beef and potatoes…because THIS IS IT! Move over brisket! To roast this and serve it to your most special and revered company….follow these instructions. These instructions are for a 6 pound whole eye of round. In other words for the whole piece. EYE OF ROUND ROASTING THE BEST MEAT IN THE WORLD. Preheat oven to 500F Unwrap meat, pat dry, slice off excess fat. Salt and pepper all over liberally. Place roast on foil lines sheet pan. Now…let us do some advance math…. Multiply the weight in pounds by the minutes 6 pounds of meat x 7 minutes a pound = 42 minutes for rare 6 pounds of meat x 8 minutes a pound = 48 minutes for medium 6 pounds of meat x 9 minutes a pound = 54 minutes for medium well So, f you want rare meat… the above chart says 42 minutes. You are going to roast the meat exactly 42 minutes at the 500F you preheated the oven to. When you reach the 42 minutes…..do not touch the meat. Do not open the oven door to peek, do not even look at the roast at all…. DO…turn off the oven. And no opening the oven door. When the oven is cold…the meat is ready to carve. It takes an hour or so to cool down…depending on your oven. Carve and enjoy! Savour how tremendous the roast is. Worried it is too lean….slice a nice cube of butter and garnish your plate and eat the butter with the beef! Out of this world delicious! Guaranteed. You will save lots of money and love and crave this cut of meat. Here in 🇨🇦Canada…on sale it is only a few cents more a pound than ground beef on sale! So, when I can, I opt for an eye of the round roast! Enjoy, Gladys, 🇨🇦Toronto, Canada
I'm in the UK, over here liver is about the best bang for your buck! Really cheap, really tasty and a great accompaniment to other meats, I tend to buy lambs,chicken and cows liver then pair them up with whatever meat I fancy. Black pudding is great also. Not as cheap but a great change in taste and texture.👍
My first thought has been ohhh this would be too expensive, but the money I'd save from not buying non meat items would level it out and possibly be cheaper in the long run. :)
Ray’s Sweet and Spicy no sugar added BBQ sauce is not clean label (bits of modified corn starch, potassium sorbate, sodium benzoate and sucralose) but it does not spike my sugar and does make baked chicken legs sing - delicious.
You can take the cheapest cut of meat and make it tender by 'velveting'. A little bit of baking soda is used while marinating which breaks down the connective tissues in the meat.
Very helpful to me. Thank you. I'm going Keto ... now. After a month, I'll jump into some 3-5 day fasts and some carnivore weeks. I'm not sure if that's what they're calling Ketovore or not. I already know the benefits of being in ketosis. I want to learn more about the carnivore way of eating and then incorporate both into my way of eating. I enjoy your videos, Laura. I'll be binging these videos for a while.
I actually bought both top and bottom round cuts to make jerky but decided to eat some like steak. I used a manual meat tenderizer with spikes and tenderized until it was soft and cut it into thinner pieces and sliced it against the grain and cooked it in butter just in a non stick pan and the first time it was as tender as fillet mignon. The second time ended up being way too tender and you don’t have to just braise tough meats to get them soft. You can do sous vide cooking, slow cooking and pressure cooking.
Loving your videos. I’m really enjoying your approach and borrowing from you. Started carnavoir about 2 months ago. Down only 10 pounds but I’ve lost inches. In a year or so I should be down a total of 40 and be able to stay there.
Ground beef stir fried with oyster sauce and Siracha sauce is great. A fried egg on top of it is a nice way to have it, or use it as a filling wrapped in green or red lettuce, with shredded onions, daicon radish.
Good vid ...thanks ...for ecconomy I buy a bottle of kefir milk ... freeze it in cubes and use a couple of cubes per pint to make Kefir yoghurt ...i just use full fat milk and heavy cream with a little sweetner and do a 30 hour culture at around 100f / 40c this is cheap and great for cooking meats and chicken with or for pudding or snack which i miss on carnevore. Thanks for you're meal tips ... Keith UK
My hubby found a video that cooked drumsticks, the kicker is they do a simple butterfly cut. He then grilled them. They came out tender and fully cooked which can be hard to do.
I have found that the best bang for my buck with beef and pork, is to buy a half steer or pig from my local farm. I get tons of meat (including organs), it's pasture raised, and my half steer this last year was about $6 a pound.
I've had no problem cooking Top Round, thinly sliced and tenderized and marinated via Asian seasonings and quickly flash stir-fried. It's chewier than a flank steak, but still edible.
Did your recipe on pork belly..cut into 2 inch cubes after it was done put in fridge ..I take out what I need and 5 min in air fryer it's delicious. .great info on meat ..was spot on. Love your channel
I cook lean cheap meat slowly then turn it into a spread in my Ninja using Butter Mayo for mine and mayo and mustard for spouse. People wanting to find hidden food "allergies" often cut out spices and then add them back 1 at a time for awhile to see if the spice causes any negative symptoms. Carnivore for healing heath issues is usually stricter than carnivore for just weight concerns. Lillie Kane is a moderate carnivore whose done a lot of experimenting.
I have trouble eating pork because it’s always dry. I’m going to try this and see if it’s juicy enough for me! I’m always looking for different ways to cook meat. I enjoy your coming videos and you suggesting cuts of meats.
I love your tips and practical way of buying! Lately ,I've been loving chicken thighs, I stock up so I always have some in the freezer. Thanks for your video!
if you already know or if someone else has mentioned - Challenge butter has a coupon printed on the cardboard box the sticks come in. open the box and cut them out.
Sous vide a tough piece of meat for 18-24 hours and it's plenty tender. Add butter for fat. I buy all of those lean cuts that are discounted to move prior to sell buy date.
When we get the cheap stew meat we chunk it, put it in the InstantPot and fill with butchers bone broth (or homemade) and add Redmond Salt. We pressure cook for 25 min, let it sit on warm while we eat our dinner and then place in the refrigerator. The next day we pressure cook it for 2 minutes and it is so tender - a fantastic soup. My husband likes cheese and black pepper on top.
Just bought 2.5 lbs of beef fat from my local butcher. It was $2/lb so $5 total. Probably will give me at least 8 meals. I fry it up and have it with two eggs. Really decent meal.
Pork shoulder roast is a winner. Often on sale for $1.00 per pound and so much more delicious and fatty than pork loin. Plan for a day you have the time to cook it low and slow. Rub in salt and spices, roast at 300 F for 3+ hours. Makes enough for several meals to freeze.
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Hi Laura, I’m hearing you can’t have coffee on the carnivore diet due to it being plant based but I’m just wondering will it really affect the process of the diet if consumed? Thank you for your time.
@@woodzcartel7023
It won't, yet it is an addictive substance, so if your objective is to be at your maximun health it might be an idea to avoid it. Very much a personal choice, you will still become your optimum weight/body composition, good luck.
@@morourke2561 Hi, thanks for your reply, Im doing the carnivore diet to lose fat and get ripped, it’s not so about health as of yet! i would consider my self healthy, blood works are all good, I’m very active in and out of the gym, Iv just seen online about coffee and it’s a big NO, so thought I would ask. Cheers
You can take a tough piece of meat and "tenderize" it naturally by scoring it (horizontally and vertically, like a chess board) before searing it in a pan. The grid pattern is a natural "pre-chew" that makes the eating experience a lot better. It also makes it cook faster and more evently.
You can also soak in COLD salty water for a few hours before you cook it. It is surprisingly effective.
I just use a tenderizer for these cuts. I pound the crap out of them and they turn out delicious! Your tips sound really good too, thanks for sharing.
I love stew meat and always get it when it's on sale. When I get it home I salt it liberally, and sometimes let it sit in the fridge salted for a day, and other times just throw it straight in the slow cooker with a lot of butter. It turns out really good.
That sounds good
I will always appreciate how normal and non-judgy these videos are, Laura! I'm with you on all of these ideas. :)
IDK. There seem to be a lot of mixed messages here. All of these cuts of meat are fine if you know how to prepare them. At the same time, she seems to kind of ignore that even the cuts she likes have to be prepared in some fashion to be enjoyed. And pretty much every preparation - as a meal - is going to include non-carnivore elements. I think she's still leaning on preferences than some over-arching philosophy and not really taking preparation properly into account.
Heck, even with the thinner, leaner cuts, is there something WRONG with stir-fry? There are carnivore recipes that will allow for zucchini, squash, etc., in a stir-fry.
I think she may have it a little backward. At least, it seems to be the reverse of what I do. If I'm shopping on a budget - which is what this vid is about - you find the quality budget items then learn how to prepare them while still fitting them into your diet. You don't just keep your tastes cast in cement then wait for everything you like to go on sale. What she's putting out there seems overly choosy (and maybe not that creative, robbing herself of the fun from experimenting). If no one puts that fatty roast on sale - and you're actually on a budget - do you starve, because (God forbid) your only alternative is chicken breasts? 🤣
Take care.
if anybody would like a good idea for a breading you can use on a carnivore diet. you can do what i do, and mix pork rinds that are crushed or ran through a food processor along with your own seasonings and some parmesan cheese and just dip your meat in beaten egg and coat in the breading and pan fry. it's really good.
I have struggled with hormones, energy, food allergies, stomach/digestion, surgeries, and my weight for so long! I'm a depressed, lazy, yo yo dieter with big dreams of small sizes! For about 2 months I did carnivore, really strict. I felt like I was 18 again! I never... felt that good! Why I stopped I will never know, it's like relapsing, like an addict. But girl, you got me hyped again. I've been watching your videos for 3 days straight..!!
I also went off Carnivorve last year even though I lost 40 lbs. I am addicted to sugar and I’m also watching videos, so I can go back to carnivore. I feel your pain.
Make temporary friends with artificial sweeteners or just start using actual good sweeteners like Stevia or Monk Fruit. If anybody knows about depression, that's me. I get it. But, once you can substitute things and eventually just move on from it all-together, it makes all the difference in the world. My biggest foe is alcohol. I self-medicate with it. I'd do that with THC, but for whatever reason it makes my anxiety worse. If it didn't I'd never drink again. It is what it is, I guess. We all have our vices.
Doing a ""strict" anything is just leading to failure. You gotta wean yourself off of these things. Do your best at first, but don't beat yourself up too much if you don't quite make it. I assure you, anything close to keto or carnivore is still way better than the SAD or Standard American Diet. Just do the best you can and slowly get off of the garbage. I'm still working on that. But still having results.
Just take each day as it comes, hour by hour. It's 24 hours minus sleep. My day is normally 16 hours. 16 is easier mentally than 24.
Celebrate each hour you keep on track. Keeping busy and active helps.
I focus on carnivore but if I need a cheat day, I eat keto or ketovore.
Do I mess up? Yes. But I get back on with the next bite instead of beating myself up.
Most of eating is a head game.
Your body will deceive you. Make sure you have enough fat in your meals. Fat keeps most cravings at bay.
Carbs set in motion overwhelming cravings that snowball, so I try to avoid carbs to stop the hormonal & chemical cravings.
You should visit Africa
Laura, maybe you could look at a process for tenderizing meat called "velveting." Basically, cover the meat with baking soda (thin layer), let it sit in the fridge for 2-3 hours, wash it off thouroughly and dry it. Melt in your mouth. It's how Chinese restaurants get their chicken and beef and pork so tender. Velveted stew meat or flank steak or bottom round is delicious and tender.
Very interesting, I’ve never heard of this.…& baking soda is CHEAP, affordable too. TFSing!😉
To ease the blandness of eggs, I make a mix of canned salmon, cream cheese, and avocado oil mayo and spoon onto the boiled egg halves.
Thanks for doing these videos, Laura. Im ready to take the plunge. ALL of my health numbers are bad....bp, diabetes, ldl, liver and kidneys. The Dr only wants to give me tons of drugs instead of helping me fix the problem. So here I go! Wish me luck!🦋
Laura, you consistently put out the best carnivore practical meal videos. Love your channel!
To save more money please purchase in bulk from your local farm! When you buy a half cow at a time you can get the best cuts of meat for less than $6 a pound! It's worth investing in a chest freezer for the savings!
We're fixin to start doing just that. Just trying to figure out how to find a local farmer to buy from. Any suggestions? 💖🙋🏻
Thanks Laura so much for sharing what you buy and how you don't try to guilt, shame or belittle those of us who can't afford to always eat grass-fed, grass finished beef, or pasture raised eggs, etc. My shopping cart looks very much like yours, with mostly store brand eggs, chicken thighs & leg quarters, pork roasts, ground beef, frozen salmon, canned tuna, salmon & herring, with occasional steaks, when they're a good buy. I do also buy bacon & butter when on sale and freeze it. Feel better than I have in years!
As a a brand new carnivore these recipes are super helpful! I too can’t imagine just eating hamburger all the time! I like cooking and l like having a variety of food choices. Keep these shopping trips and recipe ideas coming! Thanks Laura!
Agreed. After going carnivore I stopped liking it but still have love for ground turkey especially with curry seasoning.
What do u “cook”
There’s nothing to eat but meat and eggs and possibly cheese
What do you think about ham
@@YeshuaKingMessiah All animals products that you can handle*
Meat (like there's a lot of animals and cuts to eat), dairy*, eggs (eggs is not just chicken eggs), organ meats.
It's not that restrictive. The restriction is budget.
Also eating isn't all about "I love cooking, I love variety" it's about getting healthier.
If you find yourself "healthy" then don't worry about it.
The purpose of eating is literally to survive bt its just In modern times we "have" to make everything about "fun"
@@KR-jg7gc Good point.
My favorite way to prepare chuck roast, and by far the easiest thing I cook, is to salt it VERY liberally, maybe let it sit salted for a while, sometimes not, and then throw it in the slow cooker on high for 4 to 5 hours. That's literally it. No browning it first, no added liquid of any kind, as it will make plenty of its own, and not even butter. Just salt it extremely well, like more than you think you need, and maybe even a little more after that, and throw it in by its lonesome. Even my daughter loves it, and she's not carnivore, and doesn't really like meat much at all, but she loves my chuck roast. And I love that it's just so dang easy to make, while also being the best thing that I make, maybe even better than the occasional steak.
Exactly how I make it. Best way I like Chuck roast
that sounds awesome! How many lbs is your typical roast?
@@firstlast6292 About 3 lbs.
Wow, like that idea. So simple, guess the kiss method is better.
That's the best thing about having a pressure cooker (mine is an Instant Pot). Roasts literally fall apart.
I have to disagree on the eggs. I tested the cheapest white shell eggs, then brown organic cage free eggs, and finally the most expensive the light blue heirloom eggs. As a guy eggs are THE most important food you can eat. They contain more nutrition than anything else and are on par with marrow and liver. They fix hormone issues and collagen issues with skin and hair. From cooking and eating all 3 types I noticed a significant difference in quality. The reason being is what they are feeding the birds. The white cheap eggs have a mcdonalds like feel and taste to them. You won't notice the difference unless you cook others and eat them. The yolk is bright yellow almost pale and has a more metallic taste sometimes and the egg white can be rubbery, stick to the pan and burn very easily. The organic eggs are slightly better. The yolk is a much darker yellow sometimes orange and the whites are much softer, easier, to cook, and the metallic taste is almost non-existent. With heirloom and local raised eggs the difference is MASSIVE over the other two, like not even in the same ballpark. The yolks are ORANGE and dark orange at that. The flavor and ease of cooking shoots way up and I noticed I felt fuller and better after eating them versus all the others. No metallic taste at all. I don't know what they are doing but I try to avoid the cheap eggs as there is an obvious health quality difference. It has to be the feed as normal chickens eat bugs and worms and other stuff whereas the other two are feed grains. Probably too much soy and nothing kills a mans testosterone faster and causes more health problems than that (well that and all the estrogen in tap water from all the birthcontrol not getting filtered out of urine).
I agree. We have our own chickens and the eggs are the best.
Laura, you are the best cook in the Carnivore community! Keep up the demonstrations. We need them.
I actually find doing carnivore (mostly, except for coffee with a splash of sugar - yeah, I know) is less expensive that eating a standard American diet. You end up buying a lot of extra junk and end up wasting some food (veggies/fruits) because you're not eating them in time before they go bad, etc.
My favorite way to cut costs and be budget friendly is also my favorite thing to do. Hunting. I age and process my own meat. It may be less efficient but it really helps cut into the costs when one whitetail will give you 30 to 60 lbs of meat, depending on age and sex, on average.
Way to go!
Respect
I hunted deer for years but was never very successful, so I finally gave it up. Being obese makes it really difficult to move quietly through the woods.😊 A well-prepared venison roast is hard to beat!
I tried liver a new way today. Pat dry with paper towel, dip in beaten egg and then pork panko. Cook in bacon fat/butter, serve with carnivore mayo. Pretty good.
I'll try that...liver makes me gag. I have sardines and cod liver in cans and I just wretch at the smell. Trying to find a way to hide the fishy stink and flavor..I know it's good for me but honestly I just gag and toss it out.
Hi I like liver too and I like to share this tip I use , if you ever want your liver thinner put the liver in a plate and put it in the freezer till it's a little hard then you can easily cut it in 2 pieces it makes it a little more crispy and has a nice texture and flavor
Pork panko... Hmmm
I hate cooked liver. It tastes amazing raw. Like berries and red wine
For those that hate eating plain liver, but a good way to get the benefits of liver, have your butcher grind it in your ground beef. Not sure of the ratio tho.
Don’t think I could eat it raw though, kudos to you!
Thanks Laura !I love pork shoulder cut in big cubes salted, then I roast covered at 300 until the fat is rendered and it pulls apart with two forks. Then I add some garlic powder. It’s delicious. You can make great taco bowls with it.
Great video, I appreciate how you're straight forward in your videos and don't spend time with corny schticks. Thank you!
I'm new to carnivore, but not keto. After I saw this video and the fact she used adobo and Italian seasoning - definitely subscribed!
Great ideas Laura, thank you for sharing!! I've been doing keto for the last 4.5 years, but have recently been trying carnivore for the last few weeks and I feel even better than I did on keto so I'm excited to continue. We also LOVE your eating out and travel videos as my husband travels half of the year and needs carnivore ideas!!
i make beef tips with those cheap cuts. salt, pepper, flour. sear in skillet. into a crockpot, make a gravy with the drippings in the skillet.
Stew meat is amazing. I like to cook it to a rare state by sautéing it in butter with coarse salt. Absolutely fantastic cooked that way.
I cook my chuck roast by searing in a cast iron on all sides and then low and slow for at least 8 hours in a crock pot in homemade chicken or beef broth. Salt, pepper, onion powder, garlic powder and paprika - perfection
Amen Jesus loves me too and anyone who wants to follow Him🥰🥰🥰
I did that too. It’s amazing!
Have you tried shopping at a Restaurant Supply Store such as Chef's Store? You can buy large wet bags of meat, or boxes of frozen chicken, or fish.
4:56 Chicken is a perfect side dish to beef. LOL Love it. Also, 6:17 13:45 pork as a side dish
She just kept saying side dish… I was like what is she eating as a main? 😂
Rub those loin chops with old bay seasoning and avocado oil...throw them on a hot blackstone for 4 mins a side...too good...great tips!
OMG you and your husband look so much healthier!
Congrats and thank you for the inspiration, my wife & I are starting our journey.
I am new to carnivore, planning to start after Christmas. Have been keto for a year but haven't lost weight nor had as much of a decrease in inflammation as I wanted. Hoping Carnivore will be different. Happy to have found your videos!
I was also. Experiment with no dairy and no eggs. Those two things can cause people issues with losing weight.
For the tougher cuts of meat I use a sou vide. I’ll salt it and cook it for 12-16 hours. Gets them quite tender
You need more Organ Meat or Offal, By that I mean Liver, Heart, Gibblets be Chicken, Lungs from beef or cow, intestines. Yes I know the flavor is not too appetizing and they have to be thoroughly cleaned, BUT the benefits they bring to your diet offsets all the negatives.
I've been on carnivore for a few months now and I've actually found that it can be extremely affordable compared to how I used to eat. I'm a pretty big fan of this complete change of lifestyle
I always have people comment to me how expensive they think it is, with out ever trying it. I grin and say, nope, it's cheaper because your not buying all the extra junk.
@@gathercreatelivewithleslie8340 EXACTLY.
Eye Round you cook sous vide! It takes a while at low temp but you can make it tender and packed with flavor!
I tried the chuck roast in sous vide and it took over 40 hours to get tender. It tasted good, but I wonder how much my electricity cost 🤔. I bought thin sliced meat at the Korean HMart store and dehydrated them into carnivore crisps. My Safeway has $5 Fridays. I go late when they are out of 80/20 ground beef 2lbs for $5 and get a raincheck. Then I go back when they have it in store and buy about 25 lbs. I wrap them up in 1 lb packs and freeze them. I buy my eggs at Sam's Club in 5 dozen packs. 🥚 I also buy shrimp 🍤 at Safeway for $5 lb for 2 lb bags. Keep them frozen.
Thanks For Sharing.
I make stew with lean cuts of meat like the ones mentioned as well as venison. Cut the meat into bite sized pieces, get it nice and dry, sear in some hot bacon grease, cook in a slow cooker for about 8 hours on low.
You should look into a Sous Vide. We use it on eye of round and chuck roasts. They end up super tender and delicious and it makes the budget stretch amazingly. We use a meat slicer on the leftover eye of round to make roast beef which you can use for tons of stuff.
Sous vide chuck roast is MAGICAL! When done just right, it has the texture of prime rib but because of all the interstitial marbling it's even tastier.
Laura thank you for being down to earth and realistic appreciate your honesty!
I have to say your lip colour, eye shadow, nail colour and top match your pork loin 8:22 PERFECTLY!
I just found your channel. I'm doing the 'Ketovore' diet. Lost 43 pounds and I'm a diabetic. Got my blood results recently and they are all very good! As a diabetic, I have to make sure this way of eating isn't killing me inside. I appreciate you sharing your shopping tips. The hardest part for me may be trying to get rid of my Kerrygold butter in favor of the cheaper brands! Meat has gotten very expensive and it's always nice to get tips on how to save money. Thank you....🙂
Not to rain on your parade but the term "Ketovore" is already heavily used. You just happened to think of the same word to describe your diet that many were already using. Great minds think alike I guess.
Watch Dr Ken Berry and Neisha. They recommend ketovore, keto and Carnivore
Garlic salt, oregano, and parmesan on chicken thighs. I cook under broiler, but grill works too.
So good
So you’re not carnivore then
@@ArthurShelby-PB Carnivorish... a few seasonings on meat doesn't seem to have any adverse effects. It's not like I'm eating Cheetos. 🤣
@@NoName-xo9sk Ha...ha...you put that troll in his place. I add spices, too. Being carnivore isn't a sentence or a punishment, it's a food choice for main course and side dishes, spice is like a condiment.
@@eckankar7756 Exactly... being so dogmatic over little things like that makes a lot of people afraid to change their diet and improve quality of life.
@@ArthurShelby-PB A person is considered carnivore if 90% of their diet is meat…. So yes you can be carnivore with spices 😑
Thank you SO much for this video Laura! Planning to go Carnivore soon and don’t want to break the bank! All your tips were very helpful! Thanks again and God bless! 😊
Great video, thanks! I appreciate the details on cooking chops from pork loin. I used to just roast the whole thing and it always came out barely edible--can you say dry? Now I can avail myself of the great sale prices and make these chops. YAY! As for eye of round, I started cooking these last year. I choose the ones that have a thick fat cap, roast them on a wedge rack (they are usually cut in a triangle shape) so the fat stays on top. Then refrigerate the roast overnight so it's easier to work with and slice it super thin with a very sharp knife. Homemade deli lunch meat. It's great to grab a few slices for a snack, or roll up with a slice of cheese inside and dip in sour cream, or spread a few slices with cream cheese, stack and cut them into wedges and eat as hors d'œuvres.
Tenderizing tough meat: I bought a 48-blade meat tenderizer tool. Concept: Sharp stainless steel blades "stamp" through your cheaper (but still flavorful) cuts of meat. Works great!
I don't have an issue with braising. My Instant Pot can make the toughest cuts so tender! I cook all my chicken in the IP. I line a broiler pan with tin foil. I season then broil for 4 mins to crisp up, perfection!
Love the food shopping, ideas and demos. I also love to see everyone's comments. I see great ideas there as well. Thanks again!
I love to wrap bacon around chunks of boneless chicken thighs (Secure with a toothpick) and put it on the smoker until it’s done!
Use a full slice of bacon or half a slice depending on the size of the chunks of chicken thigh.
Delicious! Sometimes I put a pickle slice on each one before putting it on the smoker.
Looking at the discounted meat first is my jam too! I always check what's on sale too! I also dig that you're not hung up on the whole grass fed thing. I wish our Walmart had fresh meat, they only carry frozen. Thanks for the great cost effective ideas!
She isn't hung up on that, but she does seem to have a hang-up on learning how to prepare less expensive cuts of meat. I think experimenting with things that are always budget-friendly is part of the fun. If that fatty roast doesn't go on sale and there's nothing left but (God forbid!) chicken breasts, will she starve? 🤣
As for "grass-fed" or "grass-finished," neither label is enforced. You can say a cow who ate Puppy Chow it's entire life was "grass-fed."
@@cobbler88 That would be grass finished, not grass fed
@@dmnovak66 Unfortunately, neither label is enforced.
Just watched a video of a chef who did a thick chuck steak [looked like a roast sliced vertically] in a sous vide at 131f for 24 hours, then onto a grill to sear. It looked amazing, like a med/rare tender juicy, fatty steak. He said it was better than rib eye and the only way to make chuck really tender!
My husband does this and it’s great!
I use eye of round and other lean cuts in a ‘stir fry’ method. Cut into strips, soak in a baking soda water solution for 20-25 minutes, rinse very well… hot pan with ghee, tallow, bacon fat…etc… it velvets the tough cut. I can’t say for sure if this is totally carnivore, as I’m moving slowly from keto to more carnivore, and in my present state, it works on my limited meat budget.
You can use a technique on those cheaper cuts called "Velveting". Chinese kitchens use it when you get those very thin strips in dishes like garlic beef or chicken or sizzling beef etc. You slice very, very thinly, ( it's often easier to do this when meat has been in the freezer for an hour or so, frozen but not rock hard, add one or two teaspoons of bicarb soda, depending on quantity, to the strips and let them rest for 30 minutes. Rinse off and dry them in some paper towel, then they should stay ultra tender when you do a flash cook. 😊 They don't need long in a hot skillet.
I got 4 cube steaks for 4 bucks and cooked them in the pressure cooker with beef broth for 20 minutes and it came out so tender and delicious, if you pan fry them it comes out chewy but the pressure cooker omg my husband even loved them
And there's nothing wrong with cutting things up, pan frying them then tossing them into a tub in the fridge to snack on from time to time. Not every meat items needs to be treated as though it has to be an entree. :)
Hi I am 33 and have decide I don’t want to die young so I am doing all the steps please post more recipes more ideas to stay motivated
if you havent tried ground meat crumbles with onion powder liberally sprinkled please try it you will be suprised its the only way i like it now with kerrygold butter of course .
Oooo... sounds good. Any instructions for us?
@@NoName-xo9sk I just throw a pound of ground beef in a skillet and when its almost done i put a lottt of onion powder in.
@@pattyinusa cool, that sounds easy
Can also add lots of butter to the skillet and make burger butter bites to store in the freezer. I've used molds for this but also just put the mixture in a lined baking dish (ya want the top to be rough looking with burger bits) chill then cut into small servings. I don't use any seasoning except buttered salt.
I made the carnivore chkn nuggets with canned chkn, 1 egg, Mozz cheese, parm cheese , onion pdr, garlic pdr. Salt n pepper. Some use Italian seasonings. Then air fry 9 min at 400 . Crispy and delicious. No almond flour .
I always used to go for the cheapest eggs until doing some research on how the chickens are raised. The "cage-free" label is nonsense. "Pasture Raised" is what you're looking for, where the chickens are out in the sun all day eating bugs and their natural diet. I get Vital Farms brand. Definitely significantly pricier than normal eggs but you can taste and visibly see the difference in the yolk color. Much better nutritional value for those that can afford it.
Dearest Laura….. the eye of the round roast that you avoid is one of the most delicious roasts around. I can say this for certainty…I grew up on only Beef tenderloin until I hated it.
However…
I only learned how to roast AN EYE OF THE ROUND ROAST this May 2022, being guided by Anita, 🇨🇦The Ketogenic 🇨🇦Woman, on UA-cam from Vancouver, 🇨🇦British Columbia, I loved the roast so much that I was upset at myself for not buying two roasts. If you buy the whole roast…it is about 6-7 pounds….cryovac packaging keeps the roast fresh for a whopping TWO months i the fridge….that is why there is no best before date, sometimes, on the package. So, if you find a sale….only in cryovac packaging stock up.
Where I live 🇨🇦only ONE store Offers this cut for sale. I now buy 4 roasts x 6 pounds and stock up. If you like brisket…this is so tender, so delicious, no wonder men love their beef and potatoes…because THIS IS IT! Move over brisket! To roast this and serve it to your most special and revered company….follow these instructions. These instructions are for a 6 pound whole eye of round. In other words for the whole piece.
EYE OF ROUND ROASTING THE BEST MEAT IN THE WORLD.
Preheat oven to 500F
Unwrap meat, pat dry, slice off excess fat.
Salt and pepper all over liberally.
Place roast on foil lines sheet pan.
Now…let us do some advance math…. Multiply the weight in pounds by the minutes
6 pounds of meat x 7 minutes a pound = 42 minutes for rare
6 pounds of meat x 8 minutes a pound = 48 minutes for medium
6 pounds of meat x 9 minutes a pound = 54 minutes for medium well
So, f you want rare meat… the above chart says 42 minutes.
You are going to roast the meat exactly 42 minutes at the 500F you preheated the oven to.
When you reach the 42 minutes…..do not touch the meat. Do not open the oven door to peek, do not even look at the roast at all….
DO…turn off the oven. And no opening the oven door.
When the oven is cold…the meat is ready to carve.
It takes an hour or so to cool down…depending on your oven.
Carve and enjoy! Savour how tremendous the roast is.
Worried it is too lean….slice a nice cube of butter and garnish your plate and eat the butter with the beef! Out of this world delicious! Guaranteed.
You will save lots of money and love and crave this cut of meat.
Here in 🇨🇦Canada…on sale it is only a few cents more a pound than ground beef on sale!
So, when I can, I opt for an eye of the round roast!
Enjoy,
Gladys, 🇨🇦Toronto, Canada
I'm in the UK, over here liver is about the best bang for your buck! Really cheap, really tasty and a great accompaniment to other meats, I tend to buy lambs,chicken and cows liver then pair them up with whatever meat I fancy.
Black pudding is great also. Not as cheap but a great change in taste and texture.👍
I'd like to find a butcher to grind organs with the ground meat for burgers and grain-less meatloaf. I think that's the inly way I could do it 😂
My first thought has been ohhh this would be too expensive, but the money I'd save from not buying non meat items would level it out and possibly be cheaper in the long run. :)
Ray’s Sweet and Spicy no sugar added BBQ sauce is not clean label (bits of modified corn starch, potassium sorbate, sodium benzoate and sucralose) but it does not spike my sugar and does make baked chicken legs sing - delicious.
My go to cheap beef is brisket , and gound meat, as far as pork goes my grocery store stocks big packs of carnitas which have plenty of fat.
You can take the cheapest cut of meat and make it tender by 'velveting'. A little bit of baking soda is used while marinating which breaks down the connective tissues in the meat.
Very helpful to me. Thank you.
I'm going Keto ... now.
After a month, I'll jump into some 3-5 day fasts and some carnivore weeks. I'm not sure if that's what they're calling Ketovore or not. I already know the benefits of being in ketosis. I want to learn more about the carnivore way of eating and then incorporate both into my way of eating. I enjoy your videos, Laura. I'll be binging these videos for a while.
you look prettier than you did in 3y ago videos girl, good for you!! love your channel
I actually bought both top and bottom round cuts to make jerky but decided to eat some like steak. I used a manual meat tenderizer with spikes and tenderized until it was soft and cut it into thinner pieces and sliced it against the grain and cooked it in butter just in a non stick pan and the first time it was as tender as fillet mignon. The second time ended up being way too tender and you don’t have to just braise tough meats to get them soft. You can do sous vide cooking, slow cooking and pressure cooking.
I learned the baking soda tenderizing method when researching stir fry. Game changer.
I would love to see a video on how you make your smashburgers
Loving your videos. I’m really enjoying your approach and borrowing from you. Started carnavoir about 2 months ago. Down only 10 pounds but I’ve lost inches. In a year or so I should be down a total of 40 and be able to stay there.
Ground beef stir fried with oyster sauce and Siracha sauce is great. A fried egg on top of it is a nice way to have it, or use it as a filling wrapped in green or red lettuce, with shredded onions, daicon radish.
Good vid ...thanks ...for ecconomy
I buy a bottle of kefir milk ... freeze it in cubes and use a couple of cubes per pint to make Kefir yoghurt ...i just use full fat milk and heavy cream with a little sweetner and do a 30 hour culture at around 100f / 40c this is cheap and great for cooking meats and chicken with or for pudding or snack which i miss on carnevore.
Thanks for you're meal tips ...
Keith UK
Love these carnivore videos i just started it 3 weeks ago and i lost like 8 pounds already and gaining muscle also!
My hubby found a video that cooked drumsticks, the kicker is they do a simple butterfly cut. He then grilled them. They came out tender and fully cooked which can be hard to do.
Awesome, so helpful. I plan to try the Carni diet soon, thanks so much Laura!
Eye of round roast is really good rare, sliced thin with cold butter or hollandaise sauce, over light fried eggs.
I have found that the best bang for my buck with beef and pork, is to buy a half steer or pig from my local farm. I get tons of meat (including organs), it's pasture raised, and my half steer this last year was about $6 a pound.
Saying a prayer that all is well with you Laura! 🥰
I've had no problem cooking Top Round, thinly sliced and tenderized and marinated via Asian seasonings and quickly flash stir-fried. It's chewier than a flank steak, but still edible.
Did your recipe on pork belly..cut into 2 inch cubes after it was done put in fridge ..I take out what I need and 5 min in air fryer it's delicious. .great info on meat ..was spot on. Love your channel
You should try the pork with cheese on the griddle. That way the extra cheese won’t fall through, inside it gets nice and crispy on the griddle.
I cook lean cheap meat slowly then turn it into a spread in my Ninja using Butter Mayo for mine and mayo and mustard for spouse. People wanting to find hidden food "allergies" often cut out spices and then add them back 1 at a time for awhile to see if the spice causes any negative symptoms. Carnivore for healing heath issues is usually stricter than carnivore for just weight concerns. Lillie Kane is a moderate carnivore whose done a lot of experimenting.
Wow looking great. Thanks for the videos. They have been very helpful for my health journey.
Believe it or not, the eggs is the 1 thing I'd pay a little extra for. Pasture-raised is so much healthier and tastes so much better. Just my thing.
I have trouble eating pork because it’s always dry. I’m going to try this and see if it’s juicy enough for me! I’m always looking for different ways to cook meat. I enjoy your coming videos and you suggesting cuts of meats.
I love your tips and practical way of buying! Lately ,I've been loving chicken thighs, I stock up so I always have some in the freezer. Thanks for your video!
I think it’s neat that you talk about the cost and getting the bigger bang for your buck. Food prices are super expensive these days!🙂
if you already know or if someone else has mentioned - Challenge butter has a coupon printed on the cardboard box the sticks come in. open the box and cut them out.
LOL - Chicken is a side. . Love it! Keep the easy cooking ideas coming!
I been looking at buying that lmnt but those are expensive as hell for them boxes
I’m trying this but gag on nothing but meat. I admire your discipline and believe this is the way to eat if one can take it
my goodness, those pictures are amazing.
Absolutely fantastic video thank you! A lot of the others are no where as clear and experienced. Thank you
Sous vide a tough piece of meat for 18-24 hours and it's plenty tender. Add butter for fat. I buy all of those lean cuts that are discounted to move prior to sell buy date.
Thank you for this. Others saying no chicken or pork was off-putting. This has helped me ❤️
New sub here. Neisha Berry sent me. Thanks for the tips. The pork loin chops looks scrumptious.
When we get the cheap stew meat we chunk it, put it in the InstantPot and fill with butchers bone broth (or homemade) and add Redmond Salt. We pressure cook for 25 min, let it sit on warm while we eat our dinner and then place in the refrigerator. The next day we pressure cook it for 2 minutes and it is so tender - a fantastic soup. My husband likes cheese and black pepper on top.
Just bought 2.5 lbs of beef fat from my local butcher. It was $2/lb so $5 total. Probably will give me at least 8 meals. I fry it up and have it with two eggs. Really decent meal.
I love chicken on my Carnivore eating plan especially the precooked whole chicken at Costco. I freeze them then can remove for several meals.
Heads up - it cooked in seed oils.
Don't eat too often...
Pork shoulder roast is a winner. Often on sale for $1.00 per pound and so much more delicious and fatty than pork loin. Plan for a day you have the time to cook it low and slow. Rub in salt and spices, roast at 300 F for 3+ hours. Makes enough for several meals to freeze.