Bacon-Wrapped Hard-Boiled Eggs

Hard-boiled eggs

Bacon, uncooked

Butter or Ghee

Peel the eggs.  Wrap a piece of raw bacon around each egg, and use toothpicks to hold the bacon in place.  

Heat butter or ghee in a frying pan.  Fry the eggs in butter until the bacon is done.  

Dr. Kiltz's Ice Cream

2 pastured egg yolks per pint of organic heavy cream

Pinch of Real Salt or Maldon's Salt Flakes

1 Vanilla Bean

Stevia or Monk Fruit to taste

Whisk all ingredients together

Variations:

Whisk the whites, with a pinch cream of tartar. Fold them into the eggs and cream mix. This makes the ice cream fluffier and doesn’t waste the whites.

I use four yolks to a pint of cream. I don't even use an ice cream

maker. I just put it in the freezer.

I use a mason jar. Add egg yolks, cream, shake for 3 minutes, freeze

for 3-4 hours.

I've never left it in the freezer longer than 24 hours. I make it in small

batches so as not to overeat a big batch, 1/2 c or 1 c at a time. It does

have this golden moment when it's just frozen, maybe a T pocket of cold

cream in the center, that the texture is perfect. You can't get that creamy

texture back after that moment.

I add 1/4 cup melted butter, 1 pint heavy cream, 1 tsp organic monk fruit

powder and 1 tsp vanilla extract to 3 egg yolks! Freeze it and it’s to die

for! I just put it all in a mason jar and shake it for like two seconds till

it’s all blended and freeze it.

I just put the yolk and cream in a mason jar, shake it, and freeze. Freeze

3 hours for 1/2 cup heavy cream, 4 hours for a pint. only 1 dirty dish that

way and no extra appliance needed. If you don't get to it immediately,

stick it in the fridge for 30-60 minutes before eating so you can get a

spoon into it.

One solution mentioned in many of these type recipes is to freeze for one

hour and then stir every 1/2 hour until done.

You have to take out of freezer every hour or 2 and stir well . Repeat a

few times till solid like commercial ice cream!

Dr. Berry's Ketorade

 In a quart mason jar, mix:

• Juice from 1/2 Lime/Lemon • 2 Tbsp Apple Cider Vinegar http://amzn.to/2HTG5x4 • ½ tsp Nu-Salt http://amzn.to/2HQrwu0 • ½ tsp Himalayan Pink or Real Salt • 5-10 drops organic 100% Stevia extract http://amzn.to/2IEyzHA • Fill the rest of the way with Sparkling Water (San Pelle- grino/Perrier/Voss) http://amzn.to/2IExS0W *You could add a dropperful of Magnesium if you were having muscle spasms, constipation, or trouble sleeping. Here’s the kind we use: http://amzn.to/2GfeNE6 You can tweak the amount of stevia, lime/lemon, and essential oils to make your Ketorade taste the way you want it.

Chaffles

I finally nailed the perfect chaffle recipe for me and there's no cheese!

6 eggs

1 cup crushed pork rinds

1/2 cup chicken flour

3 Tbsp melted butter

They'll stand up to any kind of sandwich or burger!

Women Carnivore Tribe

Angela Mehre

All react

Women Carnivore Tribe

Angela Mehre

Butter Burgers

 

• 2 lbs 80/20 hamburger meat
• 2 Tbsp coconut aminos
• 3 cloves garlic, minced
• 1 tsp Pink Himalayan or Real Salt
• 1/2 tsp white pepper
• 4 Tbsp butter 

• In a medium bowl, add all ingredients except for butter and mix thoroughly.
• After the burger mixture is combined, score the mixture with your hand making a cross to make it easier to divide the meat evenly so that all burgers are the same size. 
• With each of the four sections, make four equal-sized burgers.
• • Press one tbsp of butter into the center of each burger, then cover the butter completely with the burger mixture making sure no butter is showing.
  • If cooking on a grill, grill for approximately 7-8 min on each side depending on the temp of your grill and desired doneness. The added fat may cause flare-ups on the grill, so make sure to watch closely. If cooking in a pan, cook on med for approximately 8-9 minutes on each side or until desired doneness. If you are like me and prefer your burger well done, you'll cook it much longer depending on the grill or stove temperature. 
  • Garnish burger with your favorite toppings. 

  
  

  Notes

  Note: You can also make smaller burgers by dividing the mixture into 8 equal portions using 1/2 tbsp of butter per burger. This would cut the nutritional information in half. 

  Nutrition

  Calories: 686kcal | Carbohydrates: 1g | Protein: 40g | Fat: 56g | Saturated Fat: 24g | Cholesterol: 191mg | Sodium: 1315mg | Potassium: 621mg | Vitamin A: 355IU | Vitamin C: 0.7mg | Calcium: 48mg | Iron: 4.4mg

https://kaseytrenum.com/keto-butter-burgers-flavorful-delicious/#recipe

Ketovore Meatloaf ***

Very compact and dense.  I used ground beef, and omitted the onion, garlic, and parmesan that are called for in the original recipe.

• 2 lbs ground meat (can use a combination of different ground meats; beef, lamb, pork, liver) 
• 
  
• 1/2 c chopped onion, opt.
• 
  
• 2 Tbsp minced garlic, opt.
• 
  
• 1/2 c pork panko
• 
  
• 1/4 c coconut aminos
• 
  
• 2 eggs
• 
  
• Himalayan Pink or Real Salt to taste
• 
  
• 5 slices Bacon
• 
  
• Preheat oven to 400 degrees
• 
  
• Place meat in a large glass bowl; mix in onion and garlic, if using.  Add pork panko and coconut aminos.  Mix well.  Add eggs.
• 
  
• Season with salt of choice.  
• 
  
• Mix everything together with your hands until well mixed.
• 
  
• Add to a casserole dish.
• 
  
• Cover top of loaf with thin bacon strips. 
• 
  
• Bake for one hour, then broil for 5 minutes, watching carefully, to crisp bacon.  [I didn't want to broil in a glass pan, so after it cooled, I moved it to a baking sheet covered in parchment and broiled it for a few minutes.]
• 
  
• When you remove loaf from oven you will see A LOT of fat, this is completely fine. You can lift the meat out easily and leave the fat if you wish or spoon it over your meat for a little extra tasty fat.

https://neishalovesit.blog/?p=3858