Tag: ketobreakfast

Health

Podcast Episode: healing my body with MEAT

by Nicole KatLeave a Comment on Podcast Episode: healing my body with MEAT
Podcast Episode: healing my body with MEAT

https://joshsnyman.com/podcast/nicole-kat

Check out this link which will take you to a podcast episode Josh Synman, a fellow Carnivore from South Africa who is incredibly smart!

We discuss my journey to carnivore. Issues solved by meat based eating and some other topics in between!

Recipes

Easy One of a kind DEVILED EGGS

by Nicole KatLeave a Comment on Easy One of a kind DEVILED EGGS
Easy One of a kind DEVILED EGGS

Deviled eggs for lunch today! Whipped some ingredients I had together and they turned out delicious!! 🤤🔥 loose recipe below!

  1. Boil eggs for 8-10 minutes
  2. Have the eggs cool down in fridge and pour cold water on them (helps for peeling)
  3. Peel the eggs
  4. Cut the eggs long ways
  5. Carefully remove each yolk into a mixing bowl
  6. Add small amounts of salt, lemon pepper, parsley, dill, lemon juice, a big scoop of @sauce mayo, and pour some @bakerandolive Persian Lime EVOO on it and mix together (should not be too dry or too creamy of a mixture).
  7. Once you fill each half of the egg, sprinkle with paprika.

Enjoy!!

meat, Recipes

Easy Ketovore Breakfast Casserole

by Nicole KatLeave a Comment on Easy Ketovore Breakfast Casserole
Easy Ketovore Breakfast Casserole

Are you looking for a way to cook a delicious breakfast for a bigger group of people? Look no further! This delicious meat and egg breakfast casserole is the perfect dish!

Loose recipe/directions:

  1. Cook the bacon, ham and pork ground sausage on stove, then put cooked meats into casserole pan first (never hurts to have more meat than egg)
  2. Add in some pepercinis and green onions finely chopped (ratio of these is a lot less than the eggs and meats)
  3. Eggs (ratio should be try to use two eggs per person eating it) add a little bit of heavy cream to make it more fluffy if you want (just a bit)
  4. Colby jack cheese 1-2 cups on top (I like cheese so I put a good amount)
  5. Cook on 350 until light golden brown on top! Depends on size and depth on pan so it’s hard for me to provide a cook time, but golden light brown on top is best way to tell!
  6. Don’t forget to serve with SOUR CREAM!
lifestyle

My Favorite (Guilt-Free) Low-Carb Pancakes

by Nicole KatLeave a Comment on My Favorite (Guilt-Free) Low-Carb Pancakes
My Favorite (Guilt-Free) Low-Carb Pancakes

Deciding to make or eat pancakes is always the death of us – there’s always so much sugar, they’re heavy and full of carbs. Well, now you can eat all the pancakes you want without feeling the guilt! I have found this great pancake recipe for people who want to stick to a low carb or Keto diet. Just remember, this is not an out-of-box, Bisquick recipe, it will take some time, but it is WORTH IT!

I have had to eat gluten free for almost three years because of how bad it would make my body feel. Reaching for a gluten free pancake mix doesn’t make me feel THAT much better. I recommend giving this Low Carb/Keto recipe a try if you want to feel good after eating pancakes!

Ingredients:

  • 6 eggs
  • ½ cup coconut flour
  • ¾ cup coconut milk
  • 2 tablespoons melted coconut oil
  • 1 pinch salt
  • 1 teaspoon baking powder
  • butter or coconut oil for frying (I prefer butter)

Directions:

  1. Separate the yolks from the egg whites into two separate mixing bowls.
  2. Melt the coconut oil and add the coconut oil and the coconut milk to the egg yolks, then mix them together.
  3. Add coconut flour and baking powder to the mix. Use a whisk to mix it. (Note: the batter will not look like a normal pancake batter, it will be more dry until we add the egg whites in later. See below.) edited-7256
  4. In a separate bowl, add a pinch of salt to the egg whites and whisk the egg whites with an ELECTRIC HAND MIXER or standing mixer until stiff peaks form. (See below.)edited-7274
  5. Once you have stiff peaks, fold the egg whites into the rest of your mix (Click here to see what folding in stiff peaks means.)
  6. After you have folded in the egg whites into the mix, wait 5-7 minutes for the mix to set.
  7. Proceed to make 3-4 inch pancakes in a pan with butter or coconut oil on it, on a low-medium heat.

Note: Adding syrup/chocolate/fruit will add sugar to your pancakes. Use sparingly.

Tip: Use your over to keep your pancakes from getting cold. Preheat the oven to 175 degrees and layer a cooking pan in foil to put your pancakes into as they come off the stove. This will keep your pancakes nice and warm when you serve them!

 

*Original recipe by Diet Doctor.