On a bi-weekly basis, me (@NicolexKat) & my podcast partner in crime Josh Synman release a Meat Based Podcast episode. We talk about EVERYTHING. From lip filler, carnivore, pregnancy, mental health, physical conditioning, libido, dealing with trauma, etc. You name it! Nothing is off limits! Tune in every other week so you don’t miss an episode!!
CARNIVORE DAY 387: I remember counting calories when I was younger. Thinking okay I can eat this tiny salad for dinner and I will stay under my calorie count for the day. Okay I have to do 90 minutes of cardio to burn off what I ate. Constantly obsessing over calories and how much I ate and burned off. Is this how we should treat ourselves and our bodies? NO! F*CK THAT!
I don’t track anything and that’s because I don’t need to. I eat till I am full and I am always feeling nourished and satisfied. If only I knew what I know now. You can eat all the meat, eggs, and animal based products to achieve the same physical results and not have to restrict yourself. But now, I don’t care how I LOOK. I care how I FEEL. My goal isn’t to be “thin”, it is to wake up everyday and feel my best so I can kick that day’s ass. I care about my mental health, feeling nourished, having physical and mental issues healed and having the fuel to workout when I want 🥩🥩🥩
It’s never too late… start gluten free… go low carb… go keto… go animal based… go carnivore. You have one body! Make sure you treat it kindly and give it all the food and nutrients you need. Later on you will be happy you did. Stop counting calories and start living 🥩🙏🏼🤍
2 10 oz ribeye steaks (from Certified Piedmontese)
Salt and Pepper, Garlic, 2-4 tbsp butter
Directions:
1. Before you cook the ribeye’s, salt both sides on the steak, place steaks in a plastic bag and keep them in the fridge for a minimum of 1 hour and/or up to 24 hours.
2. Place a skillet on the stove. Put the stove to high heat. Once you can see the heat coming off of the skillet add 1-2 tbs on butter to the pan.
3. Carefully add the steaks to the skillet with tongs. Keep each steak on one side for 1 minute and continuously flip the steak until you have reached the end of four mins. OR keep the steak on each side for two minutes each. During minute three and during minute four add 1-2 tbsp of butter on top of the steaks. You may scoop the extra butter on sides of pan onto the steaks (just like basting).
4. Use your meat thermometer to do a temp check and if it is at or close to reaching the final internal temp desired remove from stove. I like my ribeye around 140-150 degrees, so I will take it off once it reaches 135-140 degrees internal temp.
5. Let it sit on your plate for a few minutes and then enjoy!
Since my first period arrived I have always had the classic symptoms of headaches, cramps, bloating, SUPER irritability, depression, and anxiety. There was always 2-3 days per month in beginning of my period or right before my period happened where I was in such a bad place mentally. Depression would sink in and I would cry my f*cking eyes out. Half the time I didn’t even know what I was crying about but I felt worthless, empty and extremely sad (no matter what was happening in my life during that time). Birth control didn’t seem to change anything and so when I went on birth control at 15 years old I thought, maybe this will help…
I remember going to my doctor when I was 20 years old and telling her about some of these symptoms. At the time, I was following a more plant based diet. Since I saw her during my 2-3 days of dark time I was at a low and cried to her about the thoughts and depression that would creep in. Without asking too many questions she prescribed me Paxil, a widely used antidepressant. I was explaining to her through tears “but I’m not depressed, it’s just around my period that this happens.” However, she advised me to try them. I was on them for less than 2 weeks and the depressed thoughts intensified and I was having suicidal thoughts. I informed my doctor immediately and was advised to stop taking them. She then suggested another anti depressant and I said no way. It’s still shocking to me that she never asked about my diet or ask about what was going on in my life. Many people have experienced this I’m sure, a doctor immediately jumping to write prescriptions instead of looking into the root of the problem itself. Always correcting things with pills but never really being preventative.
Fast forward to 24 years old… the PMS and period symptoms were getting more intense. I was now getting horrible, crippling migraines that I have never had before. I would have to climb into bed, turn off all the lights, close the black our curtains and be in a dark and quiet place. My cramps were getting way worse and the bloating was preventing me from wearing certain clothes or even wanting people to see me like this. Additionally, the depression and those 2-3 days of mental hell and crying weren’t going away. When I would again bring up the symptoms getting more intense to my doctor, she would say it’s your hormones and it’s all “hormonal”. OK. Still no questions about what I ate or anything about nutrition.
At this point, I had been gluten free for about a year and although that had significantly helped with some digestive issues, sugar and processed crap, and vegetables were still part of my diet and my period symptoms didn’t change. Fast forward a year, I looked into the ketogenic diet. I had done some research and reading and learned that the Keto diet helped with endometriosis and PCOS, both of these conditions generated excruciating PMS and period type symptoms. So I gave that a try! Keto was less than 50 net carbs per day, however you were still able to eat vegetables since it was all about net carbs (carbs-fiber=net carbs). My mood stabilized when I tried keto, I still had some bloating on that time of the month but I wasn’t breaking down during those depressive days. At this point, a little relief was worth it to me. I continued to do Keto and low carb on and off for the next two years.
Again we fast forward to April 2020. I had just switched from two months of being on the keto diet to now starting the carnivore diet. Carnivore was simple, no elaborate recipes, no carbs, no sugar, no processed sh*t, and no vegetables. No joke, the first period I had on carnivore I think was maybe 2-3 weeks in… I had no signs or indications like usual that my period was even coming. PMS symptoms of migraines, bloating, sadness, depression, cramps etc, THEY WERE GONE. I was thinking what the actual f*ck is going on… the only thing that had changed was my diet. The periods that followed were again, no period or PMS symptoms. The only thing I could attribute it to was being carnivore. Finally, my body wasn’t calling out to me, it was happy, full, content and clearly whatever foods I was eating before were the cause. To me that is powerful enough to never want to go back. Carnivore gave me a part of my life back. I don’t have to worry about those symptoms that would get in the way of living my life. I strongly believe that these PMS and period symptoms people endure are brought on by the food we consume as I discovered through my own experience.
Here’s where things get nuts… I was talking to my sister and she had tried carnivore for about 1-2 months and she had the same experience. All of her period and PMS symptoms had also gone away while she was eating carnivore. To me, this was all the proof I needed. Through my own experience and my sisters’ experience on the same diet we had relieved our symptoms. That’s insane to think about. I went 10+ years feeling those awful symptoms and I had relieved them in 3 weeks by changing my diet to carnivore. THAT’S INSANE! What is more insane to me is that my symptoms weren’t relieved on Keto, but it wasn’t until I completely cut out vegetables that my symptoms all went away… you do the math!
Here I am now, on the carnivore diet. This is day 1 of my period. Bloating completely gone. I can’t even tell I’m on my period!
The perfect combo and an easy but delicious meal to cook at home…
4 Minute Ribeye
Ingredients:
2 ribeye steaks
Salt and Pepper
2 tbsp butter
1 tbsp olive oil
Directions:
Before you cook the ribeye’s, salt both sides on the steak, place steaks in a plastic bag and keep them in the fridge for a minimum of 40 minutes and/or up to 24 hours.
Place a skillet on the stove. Put the stove to high heat. Once you can see the heat coming off of the skillet add the olive oil.
Carefully add the steaks to the skillet with tongs. Keep each steak on one side for 1 minute and continuously flip the steak until you have reached the end of four mins.
During minute three and during minute four add 1 tbsp of butter on top of the steaks. You may scoop the extra oil and butter onto the steaks if you wish.
Double Baked Cauliflower Casserole
Ingredients:
1 large cauliflower or 1-2 packages of cauliflower precut
4 oz full fat cream cheese
1/4 cup shredded parmesan cheese
1/2 cup full fat sour cream
6 slices of bacon
1/4 cup chopped green onions
1 cup full fat cheddar cheese
1 teaspoon garlic powder
Salt and pepper to taste
Directions:
Fry 6-9 pieces of bacon (or a whole package of bacon if you want).
Cut out stem and core from cauliflower, and chop into small pieces.
Cook cauliflower in a large pot of boiling salted water until cauliflower is tender. This will typically take about 15-20 mins, poke with a fork every now and then to test.
Preheat oven to 350F.
In a large mixing bowl add the cream cheese, sour cream, green onions, parmesan cheese and 4-6 pieces of chopped fully cooked bacon.
Drain the cauliflower well, then pour over the top of the ingredients above in large mixing bowl.
Mash with potato masher/mixing whisk, until the consistency is to your liking.
Spread evenly in a medium-sized (8×8) casserole dish.
Top with cheddar cheese and 2-4 pieces of chopped bacon.
It can be frustrating to find out the best way to create a medium-rare filet mignon. Don’t worry! I have done the research for you… The best way to prepare a medium rare filet-mignon is to reverse sear it. Reverse searing is when you first bake the meat in the oven and then once it reaches a specific temperature you pan sear it at a high temperature. Please follow the directions below!
Ingredients:
Salt to taste
Garlic powder to taste
Pepper to taste
4 tbsp butter
2 filet mignon steaks
Directions:
Take the raw filet steaks and cover them in salt (about 1 tbsp each). Put them into a plastic bag once they are salted and let them sit there for at least 20 minutes.
Add pepper and garlic powder to taste on each filet. Place each filet in a baking dish. Bake at 250 F for 35 minutes or until the meat reaches an internal temperature of 130 F.
Once the meat reaches 130 F, remove from the oven.
Add olive oil to a pan on high heat. Add the filets to the pan. Cook on each side of the filets for 1 min to 1 min and 30 seconds. After 30 seconds on each side of the filets, add 1 tbsp of butter to the top of the filet. Repeat for each side of the filets.
Remove the filets from the pan and cut into the meat to see if it is up to your liking. This is for cooking medium rare filet mignon, so you can always add more time for baking and searing so it is to your liking.
Creamy, delicious, and definitely not dairy-free. I actually hate chicken, so each dish I cook with chicken I make sure to drench in cheese, cream, and white wine. This is a chicken you’ll be dreaming about!
Ingredients
•4 chicken breast
•Salt and Pepper to taste
•3tbspbutter
•8ozbabybellamushrooms
•2 cloves garlic
•½ cup white wine
•2 cups heavy cream
•½ tsp oregano
•1 cup parmesan (grated)
•2 cups spinach
•8ozmozzarella
Directions:
1.Season each chicken breast with salt and pepper, cook each chicken breast. Once chicken is cooked through, remove from pan and leave the juices in the pan.
2.Add the butter to the pan and let it melt. Then add the mushrooms. Mix thoroughlyand then add the garlic.
3.Once the ingredients above are mixed, add the white wine. Let the white wine reduce in half. Then add the heavy whipping cream. Simmer for 10 minutes and stir occasionally.
4.Add in the oregano, the grated parmesan and salt and pepper to taste.Stir thoroughly until it is completely mixed together.
5.Add in the spinach and mix until the spinach has softened and mixed in with the sauce. Then add back in the four chicken breasts to the pan and cover in sauce.
6.Add two slices of mozzarella cheese to eachchicken breastand place in oven to broil on high for 4-6 minutes. Remove from oven and serve.
This keto-friendly dish is creamy, rich, and bursting with flavor. You can serve this dish with zucchini noodles or cauliflower rice.
Ingredients (for 4 servings):
5 lbs raw shrimp
6-7 cloves minced garlic
1/2 cup freshly grated parmesan cheese
1 tablespoon olive oil
Salt & pepper (continuously used throughout recipe)
1/2 cup dry white wine (I used Chloe Pinot Grigio)
1 1/2 cups heavy whipping cream
2 tablespoons freshly chopped parsley
Directions:
Peel and wash the shrimp.
Heat the olive oil on a large skillet over medium-high heat. Add the shrimp to the skillet. Add salt and pepper to the shrimp and cook the shrimp on each side for 1-2 minutes until both sides are pink. Put the shrimp into a bowl and set aside for later.
Turn the heat down a little bit to medium heat. Melt the butter in the same skillet. Sauté the garlic until they turn light brown or for about 30-45 seconds.
Pour the white wine into the skillet and allow the wine to reduce to half (meaning that half of the wine evaporates). Continue to stir.
Turn the heat down to low-medium heat. Add the heavy whipping cream and bring it to a light simmer and stir occasionally. Add salt and pepper to your liking.
Add the freshly grated parmesan cheese and allow the cheese to melt into the sauce. Continue to stir occasionally as sauce thickens.
Add the shrimp back to the skillet and mix the shrimp into the sauce. Sprinkle the parsley on top and add salt and pepper if needed.
Serve over zoodles (or cauliflower rice or vegetables).
*For a little bit of a kick, add red pepper flakes.
*Note: this dish does not do well if you try to reheat it after saving it overnight.