- Messages
- 13,465
- Type of diabetes
- Type 2
- Treatment type
- Diet only
My challenge is I'm still trying to regain the couple of kilos I lost in Asia.
I have a couple of kilos going spare
My challenge is I'm still trying to regain the couple of kilos I lost in Asia.
I have a couple of kilos going spare
Just tested at 3.7 after tea and coffee only.. had leg of lamb on the barbie last night and tonight slow cooked pork shoulder which has been in the oven since 10 a.m.Another OMAD day today. Beef short rib followed by some cream.
BG dropping nicely. 4.2 average today.
How is everyone getting on?
Hi All,
Yesterday was
B: none
L: lump of Wensleydale
D: baked salmon with cream cheese and a smidge of korma paste.
Due to a busy day (new puppy!) i didn’t eat til far too late, then had a bit of indigestion, in bed.
Echoes of my early carnivore days, when i found I needed to supplement with digestive enzymes to deal with the increased protein. It soon passed, and it rarely happens now. In fact, only when I pig out to excess. Which I did last night. So totally self inflicted.
Today:
B: herb baked eggs. Didn’t have any parmesan, so I subbed in brie. With good quality high meat butcher’s sausages.
L: not needed
D: will be home made lamb burger. No profiteroles for 3 days!
My Libre has run out, but not a problem. Numbers were good for its duration, and so long as I stay keto carnivore my numbers are OK. Thankfully.
Awwww so sweetHaha!
Ok, this was yesterday. First taste of a dried lamb’s tail.
I predict a happily carnivorous life ahead of her.
Breed: 3/4 pug, 1/4 japanese crested (yes, that is a very weird combo). The result is a longer nose and legs than a typical pug, smaller eyes, and a slightly leaner torso. But it is far too early to guess what the end result will be. She is 80% cocoa solid choc colour with ‘mink’ ripples on the shoulders.
Name is Jasmine
Haha!
Ok, this was yesterday. First taste of a dried lamb’s tail.
I predict a happily carnivorous life ahead of her.
Breed: 3/4 pug, 1/4 japanese crested (yes, that is a very weird combo). The result is a longer nose and legs than a typical pug, smaller eyes, and a slightly leaner torso. But it is far too early to guess what the end result will be. She is 80% cocoa solid choc colour with ‘mink’ ripples on the shoulders.
Name is Jasmine
Haha!
Ok, this was yesterday. First taste of a dried lamb’s tail.
I predict a happily carnivorous life ahead of her.
Breed: 3/4 pug, 1/4 japanese crested (yes, that is a very weird combo). The result is a longer nose and legs than a typical pug, smaller eyes, and a slightly leaner torso. But it is far too early to guess what the end result will be. She is 80% cocoa solid choc colour with ‘mink’ ripples on the shoulders.
Name is Jasmine
Meaty morning all and happy Bank Holiday!
Last night's experiment with crisping up the pork skin on the barbecue was a bit of a disaster when the grill caught fire.. !
Shame because it had just started to get crispy but the fat dripped onto and ignited the rub remnants from the lamb the day before... oops! Took the joint out before it got incinerated so we still had some dinner phew..
View attachment 32763
It was in fact jolly nice and very moist been in the oven since 10 am at 110C on the bone pork shoulder.
This thread is very interesting, especially as I have severe IBS. I have so little veg because of this and only a few berries due to lowering carbs ( am convinced scurvy is in on the cards ). Just wondered if anyone had protein concerns being so meaty or do you generally eat less because on its own it's so filling ?Following on from World Carnivore month in January, a few of us have branded May as Meaty May, with the intention of eating carnivorously for the month.
Tagging @bulkbiker and @wiflib so they know this is here. All welcome to join.
Definitions are your own, but for me it’s any animal based produce - meat, fish, eggs, cheese, butter, a bit of cream.
We've had quite a bit of success with pork belly dried out overnight in the fridge then a salt crust while it cooks with a last 40 minute burst of very high heat for the crackling after removing the salt crust.Yesterday we were having some rather fab belly pork for dinner. MrB does the most excellent belly pork, low and slow in the oven, then, if necessary and short, very hot burts to crackle the rind.
Having been experimenting with Moo Grob, he decided to try the Moo Grob salt and vinegar rub on the rind. It was spectacular, although maybe a slightly finer grind on the salt next time.
I eat quite a bit more protein than is "recommended" although those "recommendations" seem a bit flaky.Just wondered if anyone had protein concerns being so meaty or do you generally eat less because on its own it's so filling ?