Fresh Egg White Wraps *****

Good flavor.  Stuck to the ceramic griddle, so I make them on the electric griddle.

  

Egg White Crêpes

Ingredients

• A little less than 1 cup egg whites (whites of 6 lge eggs)
• 2 Tbsp beef gelatin powder 
• Real Salt to taste
• Lard or Tallow for cooking
• 
  

Instructions

1. Heat griddle to 375 degrees and brush lightly with the cooking fat of your choice. Whisk together egg whites and gelatin until combined and then use an immersion blender to get the batter smooth and frothy. 

2. 
   

3. Pour 1/3 of the batter onto preheated griddle and spread gently with the back of a mixing spoon until the wrap is 5-6 inches across. Be careful not to leave any thin spots. Allow the wraps to cook for 2 minutes or until the edges start to curl up and the bottom becomes lightly brown. Flip and cook for 2 more minutes. Repeat with the rest of the batter.

Recipe Notes

Calories and Macros for the whole recipe (3 crêpes):
87 calories, 0.7g carbs, 19.9g protein, 0.2g fat

http://indigonili.com/egg-white-crepes-keto-carnivore/

Homemade Electrolytes

 

A Science-Backed Quantity of Electrolytes

In the many years we spent mixing electrolyte drinks at home before LMNT existed, we made many messes and had quite a few misses, but we also came up with several great recipes. If you prefer to source your own electrolytes instead buying LMNT, jot this down and grab a scale:

• ½ teaspoon salt provides about 1 gram sodium
• 400 mg potassium chloride provides about 200 mg potassium
• ¼ teaspoon of magnesium malate provides about 60 mg magnesium

These are the same science-backed electrolyte amounts and ratios in each grab-and-go stick pack of LMNT. It’s the equivalent of our simplest product: LMNT Raw Unflavored. You can use this as a base to create your own recipes, or simply follow the guides below to recreate 4 of our most popular flavors.

#1: LMNT Citrus Salt

INGREDIENTS (serves 1):

• 16–32 oz water
• ½ teaspoon salt provides about 1 gram sodium
• 400 mg potassium chloride provides about 200 mg potassium
• ¼ teaspoon of magnesium malate provides about 60 mg magnesium
• 2 tablespoons lime juice
• Dash of stevia, to taste

DIRECTIONS: Stir or shake to mix well, and serve over ice.

https://help.drinklmnt.com/en-US/how-to-make-lmnts-electrolyte-drink-mix-at-home-299507?fbclid=IwY2xjawE8QhlleHRuA2FlbQIxMQABHRzSdhZa3lzQ0b7DKKQmGakSHEBTWkWVatoq5v8-1PE-S3XqqcL4mLb0ZA_aem_5mOPBsyw01QjowwEneSsKw

Carnivore Cream Cheese Crepes

 

• 8 large Eggs, room temp
• 8 oz Cream Cheese, room temp
• 1 1/2 Tbsp Butter 

Crack all the eggs into a blender and add the cream cheese. Blend until the mixture is smooth.

Heat a pan over medium heat and add 1 1/2 tablespoons of butter.

Pour half a cup of batter into the pan, ensuring it spreads evenly and is not too thick.

Bubbles will start forming on the surface of the crepe. When you notice them, flip the crepe and cook until it is golden brown.

Repeat with the remaining batter. Enjoy these delicious carnivore cream cheese crepes!

Notes: 

Getting the right pan temperature is important for perfect crepes. Start with medium heat, but be prepared to adjust. The pan is ready when a drop of water sizzles and evaporates quickly on the surface.  If the water just sits there, the pan is too cool. If it immediately vaporizes with a loud hiss, it’s too hot. Your first crepe can be a test – if it browns too quickly or unevenly, adjust the heat. 

https://ketoandeat.com/carnivore-cream-cheese-crepes/

London Broil in the Instant Pot *****

 

• Remove London Broil from the fridge.  Cut it in half so it fits inside the Instant Pot.  Season generously with Real Salt and let it sit at room temperature for one hour.
• Turn on the Instant Pot on the saute setting and melt the butter and/or tallow. Brown both sides of each of the London broil pieces, one at a time. Remove each piece when it is browned and place it on a plate.
• Pour beef bone broth into the Instant Pot.  Place a trivet or a silicon sling inside, and place the beef pieces on top of the trivet, in a single layer if possible.
• Cook on Manual for 30 to 40 minutes. Release the steam.
• Remove the meat from the Instant Pot and place it on a serving platter. Allow to rest 5 to 10 minutes before slicing.
• Turn on the saute setting. Bring the juices that are left in the inner pot to a boil, stirring occasionally, until thickened.
• Adapted from https://flouronmyface.com/instant-pot-london-broil/

Hot Nog Drink *****

5/1/24

This was good, and really helped me get off of coffee.  I adapted the recipe to help my stomach issues, which works most of the time, bur definitely not always.  The original recipe calls for 2 Tbsp butter and 2 egg yolks.

HOT NOG DRINK  

1 Tbsp butter 

1 egg yolk

10 drops monk fruit

Himalayan pink or Real Salt

Place mug on a scale.  Add butter, egg yolk, and salt.  Tare scale to zero.

Add hot water until scale reads 8 ounces, and blend with an immersion blender until smooth and creamy

- Dr. Lisa Weideman

Cold Nog Drink ****

5/1/24

Very good but very rich.

COLD NOG DRINK 

2 oz heavy whipping cream (OR coconut milk)

1 raw egg yolk  

Vanilla powder or extract

6 drops monk fruit, opt.

Place mug on a scale; tare to zero, and add 2 oz heavy cream.

Add egg yolk, vanilla, and monk fruit, if using.

Mix with an immersion blender.

Add ice and enjoy! (Or, pour over ice in a fancy glass.)

-Dr. Wiedeman

Chicken Tenders

• 1 lb. chicken tenders
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp onion powder
• ½ tsp Himalayan pink or Real Salt
• ¼ tsp oregano
• 1 Tbsp chicken fat or avocado oil
• 1 Tbsp butter

• In a large shallow dish, combine garlic powder, smoked paprika, onion powder, salt, oregano.  Add tenders and completely coat them with the spices.
• Heat a large skillet over medium heat.  Add the oil and let it heat for a minute or so. 
• Add the chicken cook for 4 minutes. Flip the chicken, cover the skillet, and cook for another 3 minutes or until is reaches an internal temperature of 165°. 
• Add butter for even more flavor, then serve.

https://thealmondeater.com/pan-fried-chicken-tenders/#recipe

Pan-Seared Filet Mignon *****

 

• 4 10-ounce thick tenderloin beef filets, roughly 1.5- 2 inches thick
• 
  
• ▢Himalayan pink salt  to taste
• 
  
• ▢1 Tbsp beef tallow

• Preheat oven to 415°F. Remove the steak from the fridge, season all sides liberally with salt, and let sit at room temperature for at least 30 minutes prior to cooking.  
• Heat a cast iron pan over medium-high heat.  When hot, add beef tallow. Once the oil starts to smoke, turn heat to medium, and place the filets in the pan.  Let sear, undisturbed, for 2 minutes. Flip the filets and sear for an additional 2 minutes. Quickly sear the sides.
• Optionally, add some herb butter (recipe below) and a whole garlic clove to the pan before transferring it to the oven. The butter will melt and the garlic will season the pan drippings. Carefully transfer the hot skillet directly to the preheated oven or air fryer oven. 
• Bake for 5-6 minutes for medium rare.  (For rare, bake for 4 minutes.) 
• When done, optionally spoon some of the seasoned pan drippings over the steak to infuse it with extra flavor.
• Carefully remove filets from the skillet and set them on a plate to rest before serving. 
• Top with an optional slice of garlic and herb butter and serve.

Herb Butter:

• 1/2 stick butter, softened
• ▢1 Tbsp chopped fresh rosemary
• ▢1 Tbsp chopped fresh tarragon
• ▢1/2 Tbsp minced garlic
• 
  

Use a fork to mash the herbs and garlic into the butter until fully mixed. Store in the refrigerator and remove 10 minutes before adding to the filet.

https://kitchenswagger.com/pan-seared-filet-mignon-herb-butter-recipe/#wprm-recipe-container-5249

Instant Pot Chicken Thighs *****

 Very flavorful.  My favorite way to cook bone-in thighs so far.  Just needed salt on the side without the skin.

• 4 bone-in skin-on chicken thighs
• ▢2 Tbsp chicken fat (or 1 Tbsp avocado oil + 1 Tbsp butter)
• ▢
• ▢1 tsp garlic powder
• 1 tsp oregano
• ▢
• ▢
• ▢1 tsp smoked paprika
• ▢1 tsp Himalayan pink salt or Real Salt
• ▢1 cup water

• Season the skin side of the thighs with garlic, oregano, smoked paprika, and salt.
  
  
• Press the "saute" function on the Instant Pot. Wait for 2-3 minutes, then add the chicken fat or oil and butter. 
  
  
• Add chicken thighs to IP skin side down.
  
  
• Brown for 3 minutes or until the skin is nicely browned. The longer you let it brown and make brown bits on the bottom of the pot, the more flavor the chicken will have. 
• Flip the chicken onto the other side and cook for 1 minute.
• Press "cancel/off" button.
• Remove chicken onto a plate and set aside.


• Add water to Instant Pot and use a wooden spoon to scrape the brown bits from the bottom of the insert.
• Place trivet in the IP and arrange the chicken thighs on top.
• Seal and cook on Manual for 12 minutes. 
• Let the pressure release naturally.
• Place chicken on a plate and let rest.

Adapted from https://www.crunchycreamysweet.com/instant-pot-chicken-thighs/#recipe