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.  

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

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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

Alternatives to High Oxalate Seasoning - Sally K. Norton

 

Easy Substitutions and Approaches to Bringing out the Flavor of Foods

1. White pepper in place of black pepper

2. Lower the amounts of spices in your cooking by half

3. Use more white pepper, ground mustard seed, pinches of cayenne pepper, and mineral-type salts like pink Himalayan or Real Salt.

4. Use more salt. If you’re not eating processed food, you’re getting half of what most people are.  And salt has an undeservedly bad nutritional reputation in any case: you might even need more salt to be healthy!

5. Add a hint of lemon juice, lime juice, or apple cider vinegar just before serving to give all the flavors in your dish a subtle lift.

6. Use enough fat when cooking and serving. An extra dash of olive oil or butter when garnishing and serving extends and enhances flavors.

7. Try prepared horseradish more often. It is great with beef and seafood. Good stirred into sour cream or yogurt, too (along with Frank’s Hot Sauce).

https://sallyknorton.com/which-spices-are-high-in-oxalate/

High and Moderate Oxalate in Spices

 

Instant Pot Bone-in Chicken Thighs

 

• 1 Tbsp Italian seasoning
• 1 tsp garlic powder
• ½ tsp Real Salt
• 4 chicken thighs, bone-in and skin-on
• 3 Tbsp unsalted butter or ghee
• ½ cup chicken broth

• In a small bowl, combine the Italian seasoning, garlic powder, and salt.
• Remove the chicken from the fridge, and pat dry with paper towels. Season on all sides with the Italian seasoning mixture and set aside.
• Heat the butter in the Instant Pot, using the saute function. Add the chicken thighs, and sear for 4-5 minutes until golden brown. Flip the chicken, and sear the other side for 4-5 minutes. Transfer the chicken to a plate, and press cancel on the Instant Pot.
• Carefully add the chicken broth to the pot. Using a wooden spoon or spatula, scrape the brown bits from the bottom of the pot.
• Place a trivet in the pot, and place the chicken skin side up in a single layer onto the trivet.
• Close the lid and turn the venting knob to “sealing”. Pressure cook on high for 15 minutes.
• Once 15 minutes is complete, allow for a 5-minute natural release. Release the pressure using the venting knob, and remove the chicken from the Instant Pot. Allow the chicken to rest for 5 minutes, then serve!

NOTES:

• It’s important to sear for 4-5 minutes on each side; otherwise, the chicken does not completely cook through. If you have particularly large chicken thighs, pressure cook for 18 minutes.
• Store in an airtight container for up to 3 days in the fridge. This chicken tastes amazing on its own, but it’s also great shredded on salads and in pasta.
• Pour the reserved liquid from the bottom of the Instant Pot over the chicken for extra flavor!
• If you need to double this recipe, do so in batches to ensure properly cooked chicken.

https://www.maebells.com/instant-pot-chicken-thighs/

Immersion Blender Mayonnaise *****

This was very good but rich.  I used it to make egg salad and pureed chicken salad.  I could only eat a few bites of the egg salad at a time because it was so rich.

I made it with melted butter and it was even richer, which was too much for me.  I mixed it with diced chicken.  I added some chopped cooked bacon, and that helped cut the richness.

Will try with bacon drippings next time.

Homemade Mayo (Mustard-Free, Paleo)

• 1 cup melted butter or avocado oil 
• 1 egg, room temperature
• 2 1/2 tsp fresh lemon juice or 1 tsp apple cider vinegar
• 1/4 tsp sea salt 
• 1/4 tsp garlic powder, opt.
• 1/4 tsp onion powder, opt.

• Crack the egg into the bottom of a wide mouth mason jar. (Be careful not to break the yolk!)
• Add the butter or oil, lemon juice or ACV, sea salt, and garlic powder and onion powder, if using.
• Place the immersion blender at the bottom of the jar and without moving the blender, turn it on high speed for 10 seconds.  Be sure to leave the immersion blender touching the bottom of the jar the entire time.
• After the initial 10 seconds, move the blender up and down until all the oil is mixed in thoroughly and the contents of the jar resemble typical mayonnaise.
• Store in an airtight container for up to 1 week.

https://www.simplyjillicious.com/homemade-mayo-mustard-free-paleo/

Bone Broth in the Instant Pot or Crock Pot

Good but did not need the gelatin.

Ingredients

• 2-3 pounds meaty bones
• 8 cups water
• 2 Tbsp apple cider vinegar
• 2 tsp Himalayan Pink or Real Salt
• 1 scoop powdered gelatin/1 cup cold water*

Instructions

Instant Pot

1. In the Instant Pot, place the bones, apple cider vinegar and salt.
2. Fill pot with about 8 cups of water but do not exceed the max fill line.
3. Close lid and turn knob to sealing, set to cook on manual setting for 2 hours. When time is up, let the pressure release naturally.
4. Strain broth through a fine mesh sieve into a large bowl.
5. Store in fridge for several hours or overnight.
6. Once chilled, the broth should be jiggly and have a layer of fat on top. Scrape off the fat if desired.
7. Spoon into containers for freezing. and transfer to jars for storing in the fridge or freezer.
8. If it doesn't gel, you can still drink it, it is still full of nutrients!
   

*To add gelatin:

• Sprinkle two scoops of powdered gelatin, one scoop at a time, into 1 cup of cold water, and mix well.  This is important!  Adding the gelatin directly to the hot liquid broth can cause it to clump up and not distribute evenly. Let it sit for a few minutes and it will thicken.Note: if you’re adjusting the amount of water in this recipe, use about one scoop of gelatin per 16 ounces of broth. Since we’re using 2 quarts in this recipe (64 ounces), we’re using 4 scoops.
• Add the thickened gelatin to the broth and mix well.  It will re-liquify into the hot broth.  Upon cooling in the fridge it will then thicken.

Slow Cooker/Crock Pot

1. In your slow cooker or crockpot, place the bones, apple cider vinegar and salt.
2. Fill pot with 8 cups of water or until it covers the bones by about an inch.
3. Cover with the lid and cook on low for 12.
4. Strain broth through a fine mesh sieve into a large bowl.
5. Store in fridge for several hours or overnight.
6. Once chilled, the broth should be jiggly and have a layer of fat on top. Scrape off the fat if desired.
7. Spoon into containers for freezing.

https://ketogenicwoman.com/keto-and-carnivore-bone-broth/

Ribeye Steak with Herb Butter

 

Ribeye Steak with Herb Butter

A classic dish like ribeye steak topped with herb butter is a delicious and indulgent meal that perfectly combines the rich, tender beef with the aromatic flavors of fresh herbs. The juicy, flavorful steak pairs perfectly with the creamy herb butter, adding a luxurious touch to each bite. Perfect for a special occasion or simply when craving a satisfying and comforting meal. Strict carnivores can leave the herbs.

2 ribeye steaks (about 1 inch thick)

Salt and Black pepper, to taste

4 tablespoons unsalted butter, softened

1 tablespoon chopped fresh herbs (such as parsley, thyme, or rosemary)

1. Preheat your grill or skillet over high heat.

2. Season the ribeye steaks generously with salt and black pepper.

3. Place the steaks on the grill or skillet and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness.

4. While the steaks are cooking, mix together the softened butter and chopped herbs in a small bowl.

5. Once the steaks are done, remove them from the heat and let them rest for a few minutes.

6. Serve the steaks with a dollop of herb butter on top.

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