Cheese and pork belly now that's an interesting combo.. just had the top half of a chicken.. hubs had the legs split a wing each.Oh my goodness. I just had the most amazing super fatty, super salty, super spicy pork belly. Pre-sliced and stir fried in a wok with goose fat until super crispy. Served with a heap of grated cheese melted throughout. Beyond tasty, and so nutritious I’m now younger than when I started.
Cheese and pork belly now that's an interesting combo.. just had the top half of a chicken.. hubs had the legs split a wing each.
Morning!
Another Monday ramble. I spent the weekend in a field in Oxford feeding vegetarian and vegan ******, smoking and high hippies with rotting teeth their 'healthy and ethical' food and had to fend off AGAIN the stories about how the aspartame in my coffee will give me cancer, my eyes hurt from being almost permanently in the back of my head with the amount of eye rolling I did.
It was a no animal products field so I thought I'd manage on eggs, cheese and some salami I smuggled in but my suspicions are correct, eggs make me very hungry and by last night I was eating mushrooms and trying to score beef. I also watched everyone around me not being able to carry out more than a few hours work without flagging, constantly seeking out food and there were very few people that fell into a 'normal' weight category with a significant amount having magnificent abdominal girth. There was also lots of oneupmanship on who has the most conditions and diseases; dairy/wheat/gluten/soy allergies, mental health issues, mobility issues, ME, fibro, the bloke with no gallbladder who doesn't eat cheese but weighed around 25 stones and ate everything else...the list goes on.
So I'm another 2lbs down, numbers slightly increased to an average of around 4.5 over the last week, no idea why but I've dropped the metformin for the past two months so maybe it does have and impact? Who knows. I'll carry on and see what happens.
This weekend I'll be swapping muddy rigger boots and leggings for heels and a LBD and I can't wait, not my usual attire but I love strutting my stuff in a tight dress and fending off the looks of incredulity about my age.
Now onto farting.
Previous to going carni, the only time I ever farted was if I deliberately or unintentionally got carbed but I've been windy! Not hugely so but enough to make me think about what I've been eating and it's not carbs. There's no link to the food I've eaten which really is just meat and the occasional egg, bit of cheese and the cream in my coffee I've been drinking for 11 years.
Fellow carnivores, what are YOUR farting habits?
Yes I can get that one.. mmmmThink bacon and cheese but times a hundred.
I wondered, have you all given up onions and garlic? I like those in my mince but wonder if they affect your digestive comfort compared to straight meat and salt.
I wondered, have you all given up onions and garlic? I like those in my mince but wonder if they affect your digestive comfort compared to straight meat and salt.
Oh my goodness. I just had the most amazing super fatty, super salty, super spicy pork belly. Pre-sliced and stir fried in a wok with goose fat until super crispy. Served with a heap of grated cheese melted throughout. Beyond tasty, and so nutritious I’m now younger than when I started.
Garlic and onions are grown underground and are considered high carb. Thats one major reason that they are not used a lot on the LCHF WOE.
Just use a supermarket website..Is anyone able to point me to a table showing how much protein in steak, chicken, lamb etc. I had assumed itvwas the weight of the meat but @bulkbiker posted earlier about eating a 600g steak with 100g protein which got me thinking. If a table doesnt exist could you let me know amount for 1 chicken breast, chicken thigh, 250g beef or lamb steak and mince which are all the things I eat. Thanks All.
It really does help...thank you so much as always!Just use a supermarket website..
I tend to go for waitrose then look under the nutrition
https://www.waitrose.com/ecom/produ...angus-beef-sirloin-steak/697224-134133-134134
weight it before cooking and then apply the percentage..
so in the example I linked protein is 16.6g per 100g so for a 250 g steak 41.5g of protein.
Does that help?
Week...no idea, it’s roughly three months I think.
After some unsolicited advice on FB regarding my comment that I don’t eat carnivore to satiety (I never really get that feeling, hence the long distance obesity, T2 and cravings) I decided to eat with impunity this week. It was fun! Not.
- I’m still capable of massive overeating.
- I’m still suffering cravings due to the overeating
- Old behaviours surrounding food availability and justification surfaced
- It’s way easier to restrict what I eat and slightly under eat.
- Under eating is easy to control. I can increase should I need to
- I was overeating when I was eating plants
- I miss green things!
I didn’t lose weight this week and my average BG’s were in the 5-6 mark; too much protein.
Back to normal this week, upwards and onwards. I got loads of reduced pork and whole chicken at the weekend so today it’s a batch cook off and finding freezer space.
What are your favourite belly pork cooking methods? I usually do low and slow in the oven.
If it's a slab ( as opposed to slices), then low and slow, then maybe a quick burst to finish the crackling if necessary.
If it's slices, I do something like this, https://rachelcooksthai.com/crispy-pork/ . I put it in the pressure cooker for the boiling part, then the airfryer for the frying part. It's truly, truly magnificent. Made with thick (c1.5cm) bacon/gammon slices it's even better.
I'm on my own for a couple days, playing golf widow, so I may just visit the butcher for the latter. Self-restraint will not be plausible!