I have two important questions already asked, but NOT answered yet: Mandy B asked you 2 months ago: Where did you get your egg white powder? Imelda Onome asked: Can egg whites be used instead of the powder? Please and thank you!
@@fringedwellermccatintyre730 RUclips doesn't notify me of comments that are made under other comments! The only way that I see them is if I happen to log in within a short time after the comment on a comment was made, they just get buried into oblivion! So I did happen to see yours! I used to get my egg white powder from iHerb but they re constantly out of stock these days. If I buy on Canadian Amazon it's over $40 per pound. so I've moved on and now make a different recipe that uses no egg white powder. It uses whey powder. (ruclips.net/video/-Gcz2Is7-QQ/видео.html) If you use ONLY egg whites then you will get merengue so that doesn't really work well. Hope this helps!
My mom passed when I was young, so she didn't get to teach me much about cooking. I can not tell you how much I enjoy and appreciate your videos. You are such a good teacher. Thank you and God bless.
Excellent video thank you I have been carnivore for 1 year and 2 months ... lost 50+ pounds and off HBP and thyroid meds... arthritis gone skin and nails clear and strong... energy off the planet... wish I knew about this way of eating when I was 30 ... turned 71 last August!!
You're my hero-in, not to be confused... lol. I'm 73, have just begun the carnivore diet. I'm one month into it, have lost only about 10lbs. so far. I'm learning to find ways to make it a variety of ways. I have over 100lbs to lose and you make it seem possible! Thanks for your comment! It encourages me!
Little tip...when using your emulsion blender, but a grip pad or wet cloth under your jar to keep it from sliding around. You should be able to use it one handed.
Hi Anita. New subscriber here. I've been watching you for a while and you are just delightful. And that munchkin voice cracks me up every time. I sit here by myself and laugh out loud. I love how you test your recipes and tweak them and really make them work. You are doing a lot of hard work for all of us - it is much appreciated.
I am about to embark on a 30-90 day carnivore diet. I discovered your channel today after watching Dr Ken Berry's channel which I love. I must say I LOVE your sense of humor, maybe because I also am Canadian, being born and raised in PEI on the other coast of Canada, East coast! I will subscribe to your channel for sure.
I love you!! 🥰 So smart, skilled and funny!! I about died when you said in that Mickey Mouse voice, “Safety tip-Before you put your tongue in (the emulsifier) unplug it!😂😂😂 Your editing is amazing too!
My daughter sent me this- she’s almost 15. I have transitioned to about 95% carnivore and have wanted to go 100% and she has really reduced carbs and now she also wants to try full carnivore. We have learned about many of the plant antinutrients and have realized how many symptoms we get from them.. now I’ve learned about oxalates in so many of the keto approved foods and these nasty things cause me so much pain & other symptoms! Time to ditch the almonds & keto pb cups! Looking forward to watching more of your videos and trying your recipes. Thanks so much for sharing! Ps I use MyNetDiary to track macros as well as micro nutrients. My health crashed years ago from mold & tick diseases and I’m finally getting back on track.. I think carnivore will take me to the next level of health! I listen to Dr Ken Berry, Dr Anthony Chaffee, Dani Conway, Kelly Hogan, Judy Cho and others.. great stuff
@@angelathompsonmack3583 yes! It is very high in oxalates bcs of being dried & powdered so one can easily consume more. Sally Norton talks about this. I quit eating everything almond and so has my daughter. We are both feeling much better since transitioning to 99% carnivore. I still consume full fat coconut milk with no additional ingredients other than coconut & water- I use it to drink my raw eggs. We do get cyclical oxalate dumping symptoms so we follow sally Norton suggestion to drink green tea - it helps tremendously! With oxalate dumping we both get more body/joint pain, I get super itchy skin all over and my girl gets skin peeling on her hands and fingers. Symptoms improve within 15 minutes of drinking tea.
With Oxalates, I don't think they used to be so much of a problem before everyone went to eating most of their dark, leafy greens in raw form, or maybe added to a stew, but not cooked with water tossed out. Then too were lots of health foodies advising to save all cooking water for soups n things, to save that nutrition... . When actually for high oxalate foods at least, you want to mostly discard it, (as a lot leaches out). With almond milk, cooking/heating at all helps a lil but yeah, pre-soaking and rinsing well, in a couple changes of water, would pry be needed and even then prob. not advised for most people to regularly ingest large amounts. The amounts we dairy-intolerant folks have been ! Add in GF &/or Paleo, some of us were having way too much for way too long ! I myself am not sure I had any adverse symptoms from oxalates specifically, more from most high-histamine foods as I too have had mycotoxins and 2 tick diseases among other issues, exacerbated or exacerbating prob. having Mast Cell syndrome ( one of the 2 main types of histamine disorders).
Anita, thank you for the idea about folding bacon in half. Now when I cook it in my black iron pan, I don't end up with too dark in the middle and two chewy on the ends. Comes out perfectly crisp and juicy!
I love to watch you. I agree with one of your subscribers that I love the munchkin voice and how you do the work for us. plus you are an inspiration when we see the picture of how much you've lost.
To keep bowls and jars from spinning or shifting: Use an upside down mouse pad, or a silicone baking mat or kids placemat, a silicone jar opener, rubberized shelf liner, or a craft mat
If you want perfect crispy bacon, lay the rashers out in full on the paper lined tray. Cover with another piece of baking paper and place a tray on top. Bake at 180 C / 350 F for 20 - 22 mins in fan forced oven.
Anita, you are my very favorite to watch! I just love you so much girl! I really appreciate all of your efforts to share and your style and everything! I’ve binged watched you all week! lol I hardly comment on any vids, but I just had to let you know, you’re the BEST! 🤗
Just wanted to toss out a bit of info on trying to get your crust darker without extra ingredients. If you use aluminum foil instead of parchment, anything you bake will brown. The moisture that stays between the food & the paper keeps it from crimping & browning. Love your video by the way.
I wouldn't add aluminum foil because of it contributing to Alzheimer's disease by leaching into food. Alzheimer's patients autopsies have shown much higher levels of aluminum within their brain than those without Alzheimer's. Sugar is also a humongous contributor so much that Alzheimer's is dubbed "Type 3 diabetes". I'll put up with white pizza crust.
Aluminum foil has been linked to Alzheimer’s. It’s best to use parchment. If using foil you may want to put parchment between your food and the foil. It’s your choice of course. This is just FYI. 🕊️
Wonder if you can get the same effect using another metal, with ALZ in my genetics aluminum in foil and deodorant has to go.. what about buttering just the sheet pan itself?
@@SouthFloridaSunshine you can add a tiny bit of Allulose to anything and it will brown. Im just not sure Anita would want it in this recipe. It would then no longer carnivore either. Maybe bake a little, then brush with egg wash. It would have to be trial and error experiment!🤣😂🤣
Great video, will be trying the mayo for sure. Quick tip though...when you're mixing in a jar or bowl, lay a small wet towel underneath it to hold the jar in place while you're working on the contents.
Congratulations on reaching 15k subscribers!! Your channel is growing so quickly! But that's no surprise with your great personality and awesome recipes!! 👏
@@KetogenicWoman you’re real and genuine and practical and non-judge mental. Gentle to others and yourself and that’s 👏🏻! Also, very creative! That’s why we share you! 🥰😘 ~Steph
@@KetogenicWoman You said you wondered who would want to watch a middle-aged woman cook? Real people who want to watch real people, that's who. I don't care to watch people that come across as fake.
I used my cheap electric hand mixer w/ whisk attachment for the butter mayo & it worked perfectly. Just sharing for those who don't have or want to buy the immersion blender. 😉
I haven’t tried the no egg white bread, I still use them. What I have tried is adding in 4 yolks at the very end after every thing is mixed. WOW! It tastes so nice ! I swear it is like real soft white bread !
I need to try this because while it’s easier to make the bread with just the powder it’s still taste awful. I made a pizza yesterday and looked great but the crust was not good. Might be that my Italian heritage just won’t allow me to like it idk but I’m tired of trying different things to make myself eat it. I am going to try the yolks and then I’m done.
I whisk all 12 eggs yolks on the original recipe and fold back in to the batch along with the other add-Ins Anita has recommended. Spread it in parchment lined 9x13 and 9x9 pans and then cut in squares and slice horizontally like hoagie buns or brioche. It is really good with the egg yolks in! Credit to my SIL, Andi for these modifications! ~Steph
So , you're making it with fresh egg whites plus egg white powder then adding the yolks from the fresh eggs at the end? THat sounds interesting, wanted to be sure I understand.
I’m so glad I found your channel. I tried BBB&E but could not handle the lack of variety. With your help and 2KrazyKetos, I’m set to try again at the new year. Thank you for your easy, relaxed style and great tips.
I am basically Carnivore started out Keto but eat Mostly Meat , eggs, - have added cabbage & maybe a few greek olives & some blueberries once a week w heavy cream & stevia....FEEL GREAT , LOSING WEIGHT & cured my high blood pressure & psoriasis !!♥️
For the last 15 years I've been SCARED to make my own mayo because of sites that make it sound like if you don't do the exact right thing, it won't work - so I've never tried but your video makes me feel like OK, I can do this! I bought one of those hand blenders this week too! Thanks
Hardest part is making sure the yolks don’t “break” which hardly happens anymore with tools like emulsion blenders. 100 years ago - ha ha - I worked as a waitress in fine dining where we made homemade Caesar salad table side. In essence prior to the addition of lemon juice, you had to slowly whisk olive oil into the crushed fresh garlic/anchovies and egg yolks. That was basically - mayo. You then added in the freshly squeezed lemon while whisking and that’s Caesar dressing. Toss in Romaine, fresh ground pepper and Parmesan cheese. Best salad ever!
I've found all immersion blender recipes ( the 3 I've tried incl. the basic carnivore one) to work fine, as long as your egg/egg yolk is room temp, not cold. And times when it seems a little less thick than you'd like when done, it's always thickened up a LOT in the fridge.
You have become one of my favorite people to watch on RUclips. I can't explain why but you are so real. I love you being a real person and not acting. Love You.
Anita! Just got a kick out of this video, love your humor! Love mayo! Did homemade for a couple years with olive or avocado oil. But now carnivore, (10 weeks), will try with melted butter. Yum!
I am excited because I have all the ingredients to make the butter mayo!! My Bestie, Sally, made it on Saturday and she loves it!! Thank you for your wonderful content, Anita.😍
I made this pizza crust today... it didn't look pretty but it tasted great!!! Made 8 pieces and I ate 2 and was stuffed...topped with ground beef, bacon a bit of crushed tomatoes and cheese of course. SOOO good!!! I love watching your videos you have so many great ideas and recipe tweaks!!
I love the butter mayo idea. Japanese mayo only uses yolks like you are using. I love cider vinegar because my North Italian grandfather made a salad every day: oil then cider vinegar. This is so nice that I am subscribing.
I am t2 diabetic. We are tossing out the ADA diet as it wanted is to have a flood of carbs, sugary fruits and eating with 2 snacks a day. Now to get off meds & save our organs, we have new system. Only olive avocado coconut oils, regular proteins each meal, eggs good. Heavy on plant green veggies, tiny or no pasta, rice, potatoes nor moat breads. Limited milks, ok for sour cream, butter, hwc, lots of water teas coffees. Heavy exercise & walking. We have to save our organs. Will listen to your advice. Thank you!
Just came upon your videos, I love them! I really appreciate the way you speed up the videos! 💞 BTW I make body butter and I've learned the longer I whip it the fluffier it stays, that may work with the butter mayo as well 😉
I learned that trick from Wendy and Harry (Loving Ot On Keto) and that's how I always prepare it now, in my Ninja Foodi flip oven!! One hour after posting this....I just cooked up a batch of bacon and am eating it now!!! 🥓 🥓 🥓 😋 😋 😋
Folding in half also reduces shrinkage when baking and gives you a more uniform shape to work with, good for sandwiches or making layers of bacon. It also slows the cooking so you can pull out slices at various stages for different cooking projects or picky friends who want everything from soft and chewy to crispy burnt bacon! LOL
I love how real you are, and thanks for sharing recipes and cooking tips! Have you tried keeping your bacon grease in the fridge? That's where I keep mine and it lasts a long time.
I have my bacon grease can on the counter as well as a jar in the fridge so I do both! Last summer in the heat wave my counter bacon grease went bad, so now I cover my bases! Butter has doubled in price where I live so I rely more and more on this free resource of saved bacon fat!
Love all this! ❤My husband and I have done keto for about 2 1/2 years and we don’t get pizza much. The cauliflower based one is the only ones we’ve had. I can’t wait to try yours! Hey, it happens that I oven cooked bacon a few hours ago and you can save yourself time and cleanup by laying your bacon on that cookie rack and place on your foil covered baking sheet. Pour your oil once into a container at the end to save it or throw the whole thing -foil with the oil away.
Yeah, we don't always realize things like that " Oh yeah, frozen pizza has cheese on it.. " :). Now, different types of cheeses vary very much in how different they seem after having been frozen. Basically none of them are ( imo) nice to just eat as-is any more except maybe cream cheese ( and I've not tried tons of types of paid close attn in the past either). So, be ready to use em mainly just for cooking with after frozen.
I love that you shared that youre not a purist! I think its important to share that info. I find that newer people who dont know follow along and should be able to decide!
Hi there! I like your pasta recipe the best compared to the others...easy with on hand ingredients and it BOILS w/o falling apart! When I first watched the pasta vid I also thought of pizza crust! Thanks!
i cook my bacon on a rack over the pan, then you dont have to turn it, and it cooks even. I dont fold it, but sometimes I like to twist it, bacon ropes are great crispy like a breadstick and if you need to crumble for toppings it works perfect if super crispy. Love the idea of butter mayo! When I was in college I made mayo for a resturant I worked at that made all their own salad dressings-yum. a huge Hobart mixer filled with gallons and gallons of eggs and you had to thinly stream the oil in or it would sepearate! really had to get the technique down. Thanks for your content. Greetings from Minneapolis, MN
Made tableside Caesar salad - basically we were hand whisking mayo with lemon juice added after it was super thick. Initial ingredients was a clove of garlic with 2 anchovies minced together using 2 forks, egg yolks -2 with enough olive oil to essentially make thick ball with 1/2 lemon added while whisking. Add romaine, Parmesan and black pepper. We used croutons but I find them superfluous lol!
1/24/24 Thank you so much for your story and encouragement and amazing recipes I tried all the diets too At 65 I’m facing heart issues in my Bld wk and CAC scores Along with celiac thyroid disease and high fasting insulin I’m praying finally to normalize my metabolic health and loose the 30 lbs Bless you Jean C. From Syracuse NY
I tried a mayo recipe from Homesteading family and it lasts for months in refrigerator.Please watch her video,so easy to make you add room temperature egg,garlic and any herbs you want,I did not have fresh herbs but used fresh garlic,onion powder,Italian seasoning,1 tsp Dijon mustard 2 tbsp lemon juice and 2 tbsp brine from sauerkraut juice,you can use any fermented juice like pickle juice etc and use an émersion blender and start at bottom and leave it there until it starts to thicken then slowly go up and down until fully mixed and it is thick then the next step is what keeps it for months,you cover and leave on counter for 6-10 hrs,that ferments it then refrigerate.Forgot I used 1 1/4 cup extra light olive oil
I make pizza fairly often and have discovered that if you use frozen grated butter or butter powder it will brown the crust. Not as much as Allulose but Allulose also makes what you cook softer. If you like a crispy crust then it would best not to use Allulose. I like my pizza crust buttery and my bread too so I use butter in both. I cook the crust at 400 degrees F. and cook the toppings using the same temp. Both takes about 10 minutes each.
@@patriciapeters2152 Exactly what Ketogenic Woman said. Butter is a fat so you add it at the end to keep the whites from deflating too much. You use frozen, grated butter so it doesn't melt until cooked in the oven. It's great with breads because the butter is then spread throughout the bread after it cooks. Very nice flavor.
I am so like you in that I dont count macros. I'm low carb and one of the reasons I watch videos fro carnivore and your egg fast recipes is because I'd never have to worry about carb count of fat intake. The truth is I'd never give it a 2nd thought. Way too painful!🤣😆
That butter mayo looks great. I would probably use it to make creamy Caesar dressing for the salad lovers in my family. I could use it to make tuna salad or egg salad.
To use it for salad dressing or even egg salad, be sure to read the instructions in my printable recipe card: ketogenicwoman.com/how-to-make-carnivore-mayonnaise/ The version that I did in this video tends to harden up in the fridge.
For softer Butter Mayo, add a bit of MCT oil if you have it....clean, and neutral. Saw that recommended for making avocado mayo as well....cuts the heaviness. I have also "mellowed" the flavor of Primal Kitchen avocado mayo (which is really thick to start with) with some MCT and it really helped.
Hi Anita I just found your channel and I love your recipes. I look forward to watching your videos. I’m a carnivore and can’t wait to try your recipes.
I’m doing carnivore November too. I did mostly carnivore October and lost some weight but I’m hardcore November. I’m going to try and make some of that butter and/or bacon mayonnaise. Blueplate mayonnaise is my all time favorite mayonnaise since I was a little boy. I always thought it was why I was so fat, until I realized it was the bread I ate my mayonnaise on. Now I just eat the mayonnaise, sometimes straight from the jar.
I'm a mayo from the jar person too! Other people have now told me that the mayo is more spreadable from the fridge if you double the egg yolks or add some MCT or olive oil to it. I'm going to double the egg yolks on my next batch. Other than that this mayo is delicious!
The settlement at the bottom is the fat. When you melted the butter 🧈 you separated the oil from the fat. You actually made ghee when you melted the butter.
I'm phasing out carbs and upping fats. I'm 8 months postpartum and it increased my milk supply, I'm losing pounds every week, and I feel better. I still have 60-80 pounds to lose, but I'm definitely enjoying my fatty foods and feel like keto is the most sustainable diet for me.
I will have to try the butter mayo. I make regular with olive oil.Tip, put the egg and everything in and oil on top, then immersion blender and just pulse, not moving for a minute then you can bring up slowly on full speed and it makes an amazing and thick mayo. I do red wine vinegar or white wine. DIY is so much cheaper, haven't tried the bacon one yet.
Love your cooking videos! Our son (12) was diagnosed with Type 1 in 2020 and we quickly discovered the ASD wasn't healthy. I'm about to begin the BBB&E myself!
Love my butter mayo - think next time will leave the mustard out and add some Saffrito seasoning from Trader Joe's. Was a little too tangy w/ the vinegar. Think there are sooo many flavor options fir this. I made a batch and put half in my work fridge and half at home. I tell ya what dabbling in the BBBE fasting has been awesome mental break for me and tracking all my macros. This morning I hit a new low I haven't seen in the last two years of doing low-carb lifestyle. I think honestly incorporating the PSMF days for last couple of months has prep'd this eating to be way easier. I've noticed my intake of dairy and sweeteners have decreased & not feeling deprived. My arsenal is to have one loaf of Sweet & one loaf of Savory PSMF bread for the week, hard boiled eggs & 2lbs of baked bacon.
Old habit to use paper towels to get the grease off the bacon 🥓. No need to on carnivore. Great pizza 🍕 A little cheese would create brown edges. Love your recipes!!
I find if I use a tall shaker cup with the stick blender, I can throw everything in all at once and keep the business end all the way at the bottom. Works like a charm.
Hello, I'm new. Just started watching you about a month ago. I usually watch you on my TV so I can't comment there. Your video where you closed out October stated that you had a bad month scale wise. Please be of good cheer cause you look great. Since I'm new, I've been binge watching your channel. I see a visual change from September videos to the end of October videos. And the camera typically is not kind. I thought this before you mentioned that you had a difficult month. I like 2kk, so thanks for providing another perspective to their recipe. Thanks for sharing! P.S. I like to see your dog and how you speed up the sound to make it like helium. Both are cute!
Thank you so much Marie! I only gained 0.6 pounds so I really have nothing to complain about, that is more like maintenance. My month was bad for other reasons, not the scale. Thanks so much for your comments!
I really enjoy your videos and your experiments. Everything looked very tasty. I really would love to try to make the butter mayo, that sounds delicious.
I love your videos! Thank you ❤ If you finish off your butter mayo with the 2 egg whites in the mix and beat til combined (with stick blender) it'll be a fabulous texture straight out of the fridge! Like an aerated mousse.
I love your meal prep videos I actually have made several of your recipes for my meal prep and they're so easy and delicious! I'm mostly ketovore but I'm going back carnivore for the next month because I gained a little weight and I don't want it to get worse lol plus carnivore takes away my cravings! I'd be excited for a butter sale too 😁
The pizza crust was made with 1/2 cup Egg white powder and 3/4 cup tepid water. Sorry I didn't realize that I didn't say the water amount!
Glad you liked it! 😍
Where did you get your egg white powder from?
probably too late to comment on this, but if you like a mayo covered boiled egg, you would probably love deviled eggs. So good!
I have two important questions already asked, but NOT answered yet:
Mandy B asked you 2 months ago: Where did you get your egg white powder?
Imelda Onome asked: Can egg whites be used instead of the powder?
Please and thank you!
@@fringedwellermccatintyre730 RUclips doesn't notify me of comments that are made under other comments! The only way that I see them is if I happen to log in within a short time after the comment on a comment was made, they just get buried into oblivion! So I did happen to see yours! I used to get my egg white powder from iHerb but they re constantly out of stock these days. If I buy on Canadian Amazon it's over $40 per pound. so I've moved on and now make a different recipe that uses no egg white powder. It uses whey powder. (ruclips.net/video/-Gcz2Is7-QQ/видео.html) If you use ONLY egg whites then you will get merengue so that doesn't really work well. Hope this helps!
My mom passed when I was young, so she didn't get to teach me much about cooking. I can not tell you how much I enjoy and appreciate your videos. You are such a good teacher. Thank you and God bless.
oh I am so sorry and I'm so happy that you are getting something out of my videos! That makes me happy! 💗
💖
What a sweet comment!
It does feel sorta nurturing!
This is the most beautiful comment 🥰
Excellent video thank you I have been carnivore for 1 year and 2 months ... lost 50+ pounds and off HBP and thyroid meds... arthritis gone skin and nails clear and strong... energy off the planet... wish I knew about this way of eating when I was 30 ... turned 71 last August!!
Isn't it amazing!? I feel better than I did as a teenager!
You're my hero-in, not to be confused... lol. I'm 73, have just begun the carnivore diet. I'm one month into it, have lost only about 10lbs. so far. I'm learning to find ways to make it a variety of ways. I have over 100lbs to lose and you make it seem possible! Thanks for your comment! It encourages me!
What thyroid condition did you have?
What thyroid condition did you have?
Me to
Little tip...when using your emulsion blender, but a grip pad or wet cloth under your jar to keep it from sliding around. You should be able to use it one handed.
Hi Anita. New subscriber here. I've been watching you for a while and you are just delightful. And that munchkin voice cracks me up every time. I sit here by myself and laugh out loud. I love how you test your recipes and tweak them and really make them work. You are doing a lot of hard work for all of us - it is much appreciated.
aww, thank you so much and thanks for subscribing! 💗
I love that munchin voice! So cute and funny
Me, too! The sped up little girl voice keeps me watching!!!
I have an idea for your abundance of Parmesan:
Mix mayo with lots of Parmesan till it’s a paste. Coat chicken or salmon and bake. So so good.
Thank you 👍
Sounds awesome! But like seriously, is there really ever a true abundance of Parmesan? Not in this Italians house!
I am about to embark on a 30-90 day carnivore diet. I discovered your channel today after watching Dr Ken Berry's channel which I love. I must say I LOVE your sense of humor, maybe because I also am Canadian, being born and raised in PEI on the other coast of Canada, East coast! I will subscribe to your channel for sure.
Wonderful! I have never been to PEI and it's on my bucket list!
@@KetogenicWoman That's great, come when it's hot, not in winter lol
Me too. Starting next week
I love you!! 🥰 So smart, skilled and funny!! I about died when you said in that Mickey Mouse voice, “Safety tip-Before you put your tongue in (the emulsifier) unplug it!😂😂😂 Your editing is amazing too!
My daughter sent me this- she’s almost 15. I have transitioned to about 95% carnivore and have wanted to go 100% and she has really reduced carbs and now she also wants to try full carnivore.
We have learned about many of the plant antinutrients and have realized how many symptoms we get from them..
now I’ve learned about oxalates in so many of the keto approved foods and these nasty things cause me so much pain & other symptoms! Time to ditch the almonds & keto pb cups!
Looking forward to watching more of your videos and trying your recipes. Thanks so much for sharing!
Ps I use MyNetDiary to track macros as well as micro nutrients. My health crashed years ago from mold & tick diseases and I’m finally getting back on track.. I think carnivore will take me to the next level of health!
I listen to Dr Ken Berry, Dr Anthony Chaffee, Dani Conway, Kelly Hogan, Judy Cho and others.. great stuff
I'm currently reading Toxic Superfoods by Sally Norton. Shocking info about oxalates!
Would almond flour have oxalates???
@@angelathompsonmack3583 yes! It is very high in oxalates bcs of being dried & powdered so one can easily consume more. Sally Norton talks about this.
I quit eating everything almond and so has my daughter. We are both feeling much better since transitioning to 99% carnivore. I still consume full fat coconut milk with no additional ingredients other than coconut & water- I use it to drink my raw eggs.
We do get cyclical oxalate dumping symptoms so we follow sally Norton suggestion to drink green tea - it helps tremendously!
With oxalate dumping we both get more body/joint pain, I get super itchy skin all over and my girl gets skin peeling on her hands and fingers. Symptoms improve within 15 minutes of drinking tea.
With Oxalates, I don't think they used to be so much of a problem before everyone went to eating most of their dark, leafy greens in raw form, or maybe added to a stew, but not cooked with water tossed out. Then too were lots of health foodies advising to save all cooking water for soups n things, to save that nutrition... . When actually for high oxalate foods at least, you want to mostly discard it, (as a lot leaches out). With almond milk, cooking/heating at all helps a lil but yeah, pre-soaking and rinsing well, in a couple changes of water, would pry be needed and even then prob. not advised for most people to regularly ingest large amounts. The amounts we dairy-intolerant folks have been ! Add in GF &/or Paleo, some of us were having way too much for way too long ! I myself am not sure I had any adverse symptoms from oxalates specifically, more from most high-histamine foods as I too have had mycotoxins and 2 tick diseases among other issues, exacerbated or exacerbating prob. having Mast Cell syndrome ( one of the 2 main types of histamine disorders).
Anita, thank you for the idea about folding bacon in half. Now when I cook it in my black iron pan, I don't end up with too dark in the middle and two chewy on the ends. Comes out perfectly crisp and juicy!
I love to watch you. I agree with one of your subscribers that I love the munchkin voice and how you do the work for us. plus you are an inspiration when we see the picture of how much you've lost.
Thank you!
To keep bowls and jars from spinning or shifting:
Use an upside down mouse pad, or a silicone baking mat or kids placemat, a silicone jar opener, rubberized shelf liner, or a craft mat
Bake bacon at 400 degrees for 20 minutes it never fails and you won’t have to check it every 15 minutes
I cook mine in the oven at 375.
I do mine at 400 degrees for 20 minutes as well.
Is this for regular bacon? Not thick cut
@@nightlady2001yes
😮 Maybe my oven runs hot, but bacon only needs 12 minutes at 400° to be extra crispy (Which I don't like)
Great job. It's amazing how creative we can make a carnivore diet. I love watching your videos. Thanks for being authentic.
If you want perfect crispy bacon, lay the rashers out in full on the paper lined tray. Cover with another piece of baking paper and place a tray on top. Bake at 180 C / 350 F for 20 - 22 mins in fan forced oven.
Anita, you are my very favorite to watch! I just love you so much girl!
I really appreciate all of your efforts to share and your style and everything!
I’ve binged watched you all week! lol
I hardly comment on any vids, but I just had to let you know, you’re the BEST! 🤗
I’m here because i really need to do this. My liver would thank me. I’m glad i found this!
Every part of you will thank you!
How does help with your liver? I have fatty liver
How is it going! Wishing you lots of success 🎉
Just wanted to toss out a bit of info on trying to get your crust darker without extra ingredients. If you use aluminum foil instead of parchment, anything you bake will brown. The moisture that stays between the food & the paper keeps it from crimping & browning. Love your video by the way.
Thanks for the info!
I wouldn't add aluminum foil because of it contributing to Alzheimer's disease by leaching into food. Alzheimer's patients autopsies have shown much higher levels of aluminum within their brain than those without Alzheimer's. Sugar is also a humongous contributor so much that Alzheimer's is dubbed "Type 3 diabetes".
I'll put up with white pizza crust.
Aluminum foil has been linked to Alzheimer’s. It’s best to use parchment. If using foil you may want to put parchment between your food and the foil. It’s your choice of course. This is just FYI. 🕊️
Wonder if you can get the same effect using another metal, with ALZ in my genetics aluminum in foil and deodorant has to go.. what about buttering just the sheet pan itself?
@@SouthFloridaSunshine you can add a tiny bit of Allulose to anything and it will brown. Im just not sure Anita would want it in this recipe. It would then no longer carnivore either.
Maybe bake a little, then brush with egg wash. It would have to be trial and error experiment!🤣😂🤣
Sweet! I've made Avocado Mayo, loved it. I'm glad to add "Butter Mayo" to my recipe stash, thank you.
How do you make avocado mayo?
You are SO sweet! Typical kind sweet Canadian! And your editing is AMAZING! Looks like a real cooking show!
Thank you so much!!
Great video, will be trying the mayo for sure. Quick tip though...when you're mixing in a jar or bowl, lay a small wet towel underneath it to hold the jar in place while you're working on the contents.
Congratulations on reaching 15k subscribers!! Your channel is growing so quickly! But that's no surprise with your great personality and awesome recipes!! 👏
Thank you! It's a surprise to me because when I did the first video I wondered who would want to watch a middle aged (and then some!) woman cook?
I love your channel and recipes!
@@KetogenicWoman you’re real and genuine and practical and non-judge mental. Gentle to others and yourself and that’s 👏🏻! Also, very creative! That’s why we share you! 🥰😘 ~Steph
@@stephwessel7346 Thank you so much!
@@KetogenicWoman You said you wondered who would want to watch a middle-aged woman cook? Real people who want to watch real people, that's who. I don't care to watch people that come across as fake.
I used my cheap electric hand mixer w/ whisk attachment for the butter mayo & it worked perfectly. Just sharing for those who don't have or want to buy the immersion blender. 😉
That is good to know! My old electric mixer also has a whisk attachment, I'm going to try that out next time!
Immersion blenders are Awesome & you don't need an expensive one!
thank you I was wondering if I could use a mixer
You can use a wire whisk too! Gotta have a steady hand with butter into egg yolks!
I found you by accident but I am going to binge your videos! You art too funny and clearly at home in the kitchen! (Unlike myself). THANK YOU!!!
I haven’t tried the no egg white bread, I still use them. What I have tried is adding in 4 yolks at the very end after every thing is mixed. WOW! It tastes so nice ! I swear it is like real soft white bread !
I need to try this because while it’s easier to make the bread with just the powder it’s still taste awful. I made a pizza yesterday and looked great but the crust was not good. Might be that my Italian heritage just won’t allow me to like it idk but I’m tired of trying different things to make myself eat it. I am going to try the yolks and then I’m done.
Try blooming some active dry yeast and mixing it with the egg yokes. It's wonderful!
I'm going to try that too! Sounds so good and it's carnivore month for me so yolks are all good!
I whisk all 12 eggs yolks on the original recipe and fold back in to the batch along with the other add-Ins Anita has recommended. Spread it in parchment lined 9x13 and 9x9 pans and then cut in squares and slice horizontally like hoagie buns or brioche. It is really good with the egg yolks in! Credit to my SIL, Andi for these modifications! ~Steph
So , you're making it with fresh egg whites plus egg white powder then adding the yolks from the fresh eggs at the end? THat sounds interesting, wanted to be sure I understand.
I’m so glad I found your channel. I tried BBB&E but could not handle the lack of variety. With your help and 2KrazyKetos, I’m set to try again at the new year. Thank you for your easy, relaxed style and great tips.
I am basically Carnivore started out Keto but eat Mostly Meat , eggs, - have added cabbage & maybe a few greek olives & some blueberries once a week w heavy cream & stevia....FEEL GREAT , LOSING WEIGHT & cured my high blood pressure & psoriasis !!♥️
For the last 15 years I've been SCARED to make my own mayo because of sites that make it sound like if you don't do the exact right thing, it won't work - so I've never tried but your video makes me feel like OK, I can do this! I bought one of those hand blenders this week too! Thanks
Hardest part is making sure the yolks don’t “break” which hardly happens anymore with tools like emulsion blenders.
100 years ago - ha ha - I worked as a waitress in fine dining where we made homemade Caesar salad table side. In essence prior to the addition of lemon juice, you had to slowly whisk olive oil into the crushed fresh garlic/anchovies and egg yolks. That was basically - mayo. You then added in the freshly squeezed lemon while whisking and that’s Caesar dressing. Toss in Romaine, fresh ground pepper and Parmesan cheese. Best salad ever!
I've found all immersion blender recipes ( the 3 I've tried incl. the basic carnivore one) to work fine, as long as your egg/egg yolk is room temp, not cold. And times when it seems a little less thick than you'd like when done, it's always thickened up a LOT in the fridge.
@@ajb.822can I use a regular blender
Love you, thank you! You are a great teacher and appreciate the savvy inthe kitchen and love your furry baby!
Fellow Canadian here from Ontario. Love British Columbia. Thanks for the butter mayo demonstration.
You are so welcome! And nice to meet you! ❤🍁💗
You have become one of my favorite people to watch on RUclips. I can't explain why but you are so real. I love you being a real person and not acting. Love You.
awww, thank you! 💗
Oh...your dog is adorable ❤❤❤ Hope you share this with him
Always! 💗
Always wanted to make my own mayo, this looks easy.
I recommend it. Finally, after years of thinking about it I finally made my own mayo and it's really good!
Hello from Spain! I agree with youabout the look...
I like what Italians say:"L'occhio vuole la sua parte..."
The Eye wants its part😊
That looks so good! Just subbed, glad to find someone 🇨🇦 in the Carnivore community! Cheers from Campbell River.!
Awesome! Thank you! 🍁
Anita! Just got a kick out of this video, love your humor! Love mayo! Did homemade for a couple years with olive or avocado oil. But now carnivore, (10 weeks), will try with melted butter. Yum!
I am excited because I have all the ingredients to make the butter mayo!! My Bestie, Sally, made it on Saturday and she loves it!! Thank you for your wonderful content, Anita.😍
Wonderful! I like it as well!
Love the mayo recipe . Tip if you put a wet cloth towel under your jar it would keep it from dancing all over place
What a wonderful channel ❤
I’m so happy RUclips put you in my feed.
Wow, thank you! 😍
I made this pizza crust today... it didn't look pretty but it tasted great!!! Made 8 pieces and I ate 2 and was stuffed...topped with ground beef, bacon a bit of crushed tomatoes and cheese of course. SOOO good!!! I love watching your videos you have so many great ideas and recipe tweaks!!
That is awesome! Happy you liked it!
@@KetogenicWoman Please, keep up the great videos. It's nice to watch a fellow Canadian doing the keto/carnivore/lowcarb lifestyle.
I love the butter mayo idea. Japanese mayo only uses yolks like you are using. I love cider vinegar because my North Italian grandfather made a salad every day: oil then cider vinegar. This is so nice that I am subscribing.
Thank you!
I am t2 diabetic. We are tossing out the ADA diet as it wanted is to have a flood of carbs, sugary fruits and eating with 2 snacks a day. Now to get off meds & save our organs, we have new system. Only olive avocado coconut oils, regular proteins each meal, eggs good. Heavy on plant green veggies, tiny or no pasta, rice, potatoes nor moat breads. Limited milks, ok for sour cream, butter, hwc, lots of water teas coffees. Heavy exercise & walking. We have to save our organs. Will listen to your advice. Thank you!
Thank you so much for your reciepies! I was missing Mayo and never knew you could make it with Buttter Wild,thanks again...
tapping the edge of a glass jar with a metal spoon can knock slivers of glass into your food. i'd recommend buying a silicone spatula. less waste also
Just came upon your videos, I love them! I really appreciate the way you speed up the videos! 💞 BTW I make body butter and I've learned the longer I whip it the fluffier it stays, that may work with the butter mayo as well 😉
Thank you Anita. I always cook my bacon in the oven but never folded in half, that’s a game changer!! Pizza looks delicious.
I learned that trick from Wendy and Harry (Loving Ot On Keto) and that's how I always prepare it now, in my Ninja Foodi flip oven!!
One hour after posting this....I just cooked up a batch of bacon and am eating it now!!! 🥓 🥓 🥓 😋 😋 😋
You are so welcome! I learned it from Dan the bacon man!
I love it!
Folding in half also reduces shrinkage when baking and gives you a more uniform shape to work with, good for sandwiches or making layers of bacon. It also slows the cooking so you can pull out slices at various stages for different cooking projects or picky friends who want everything from soft and chewy to crispy burnt bacon! LOL
I love how real you are, and thanks for sharing recipes and cooking tips! Have you tried keeping your bacon grease in the fridge? That's where I keep mine and it lasts a long time.
I have my bacon grease can on the counter as well as a jar in the fridge so I do both! Last summer in the heat wave my counter bacon grease went bad, so now I cover my bases! Butter has doubled in price where I live so I rely more and more on this free resource of saved bacon fat!
Thank you for your videos. You keep it simple & though we are close in age, you remind me of my mom & make me smile.
I'm so glad! I enjoy being with people (even when it's virtual!) and laughing with friends is really my favorite activity! 💗
I can watch you cook all day! LOL 😂 Thank you. Waiting on that read pudding.
aww thank you! I do have some bread puddings on youtube already. I'll be making more but have to get through carnivore month first!
Love all this! ❤My husband and I have done keto for about 2 1/2 years and we don’t get pizza much. The cauliflower based one is the only ones we’ve had. I can’t wait to try yours! Hey, it happens that I oven cooked bacon a few hours ago and you can save yourself time and cleanup by laying your bacon on that cookie rack and place on your foil covered baking sheet. Pour your oil once into a container at the end to save it or throw the whole thing -foil with the oil away.
Thanks for the tips!
what carnivore would throw away bacon grease?
Had no idea you could freeze cheese good idea instead throwing out 👍🏻
The only deterrent I ever found in freezing cheese is that it crumbles,,, but if it's already shredded it doesn't matter!
Yeah, we don't always realize things like that " Oh yeah, frozen pizza has cheese on it.. " :). Now, different types of cheeses vary very much in how different they seem after having been frozen. Basically none of them are ( imo) nice to just eat as-is any more except maybe cream cheese ( and I've not tried tons of types of paid close attn in the past either). So, be ready to use em mainly just for cooking with after frozen.
Still great recipe for butter mayo! Thank you! I am not fond of mayo, but this is a game changer for deviled eggs!
Your mayo recipe looks wonderful. I've made it with oil, but, this looks like the best way to do it. New subscriber here.
Thanks and welcome!
Anita! I tried the bacon in the oven the way you suggested. It was amazing! Thank you for sharing!
Glad you liked it!!
Hi ! 👋 new subscriber , just started Carivore about a month ago, ALREADY REAPING Many Benefits....Love your recipes ❤️
Welcome!! Glad you found me!
How exciting! I can't wait to make the butter mayo!
I love that you shared that youre not a purist! I think its important to share that info. I find that newer people who dont know follow along and should be able to decide!
Thank you, I am not the keto or carnivore police but I've had a few of those visit me here!
Hi Anita l just come across your channel and your recipe, l decide to go carnigore so am learning your recipes.
Hi there! I like your pasta recipe the best compared to the others...easy with on hand ingredients and it BOILS w/o falling apart! When I first watched the pasta vid I also thought of pizza crust! Thanks!
Yeah, you can use that mixture for wraps and crackers and crust and pasta!
i cook my bacon on a rack over the pan, then you dont have to turn it, and it cooks even. I dont fold it, but sometimes I like to twist it, bacon ropes are great crispy like a breadstick and if you need to crumble for toppings it works perfect if super crispy. Love the idea of butter mayo! When I was in college I made mayo for a resturant I worked at that made all their own salad dressings-yum. a huge Hobart mixer filled with gallons and gallons of eggs and you had to thinly stream the oil in or it would sepearate! really had to get the technique down. Thanks for your content. Greetings from Minneapolis, MN
Made tableside Caesar salad - basically we were hand whisking mayo with lemon juice added after it was super thick. Initial ingredients was a clove of garlic with 2 anchovies minced together using 2 forks, egg yolks -2 with enough olive oil to essentially make thick ball with 1/2 lemon added while whisking. Add romaine, Parmesan and black pepper. We used croutons but I find them superfluous lol!
Try mixing the Kraft Parmesan cheese with any grated bar cheese before you fridge/freeze it. That will prevent the grated cheese from clumping up.
Thank you!
1/24/24 Thank you so much for your story and encouragement and amazing recipes I tried all the diets too At 65 I’m facing heart issues in my Bld wk and CAC scores Along with celiac thyroid disease and high fasting insulin I’m praying finally to normalize my metabolic health and loose the 30 lbs
Bless you Jean C. From Syracuse NY
You can do this!
I tried a mayo recipe from Homesteading family and it lasts for months in refrigerator.Please watch her video,so easy to make you add room temperature egg,garlic and any herbs you want,I did not have fresh herbs but used fresh garlic,onion powder,Italian seasoning,1 tsp Dijon mustard 2 tbsp lemon juice and 2 tbsp brine from sauerkraut juice,you can use any fermented juice like pickle juice etc and use an émersion blender and start at bottom and leave it there until it starts to thicken then slowly go up and down until fully mixed and it is thick then the next step is what keeps it for months,you cover and leave on counter for 6-10 hrs,that ferments it then refrigerate.Forgot I used 1 1/4 cup extra light olive oil
Oh interesting! I don't use those oils anymore so I wonder if it will work with butter or bacon fat!
@@KetogenicWoman I can’t see why it wouldn’t.You can try and let me know
You could paint the edges of the crust with egg wash for browning.
I make pizza fairly often and have discovered that if you use frozen grated butter or butter powder it will brown the crust. Not as much as Allulose but Allulose also makes what you cook softer. If you like a crispy crust then it would best not to use Allulose. I like my pizza crust buttery and my bread too so I use butter in both. I cook the crust at 400 degrees F. and cook the toppings using the same temp. Both takes about 10 minutes each.
Yes, I do that now, it's something I've learned since making this video!
where do you use the frozen butter?
@@patriciapeters2152 for buns, breads, pizza crusts you put it in near the end, here is an example: ruclips.net/video/TJAUdV0zcro/видео.html
@@patriciapeters2152 Exactly what Ketogenic Woman said. Butter is a fat so you add it at the end to keep the whites from deflating too much. You use frozen, grated butter so it doesn't melt until cooked in the oven. It's great with breads because the butter is then spread throughout the bread after it cooks. Very nice flavor.
I am not using a whisk to make the mayo I'm ordering a stick blender first. You're the best Anita thank you
I am so like you in that I dont count macros. I'm low carb and one of the reasons I watch videos fro carnivore and your egg fast recipes is because I'd never have to worry about carb count of fat intake. The truth is I'd never give it a 2nd thought. Way too painful!🤣😆
It can be pretty time consuming too! yes painful, lol!
Hi! I’m over on Vancouver Island! It’s so nice to watch some Canadian Carnivore content! Thank you!❤
That's where I live now as well! 😃
Thank you again for a relaxing and informative video! I appreciate your even temperament and sense of humor.
You are so welcome! 💗
You have such a gentle voice to listen. Love the video
Thank you for some more inspiration! I find the bacon that darkens fast equals more sugar as it burns quicker 😋
That's what I was thinking too!
Thanks for the tip on the bacon!
Another great recipe to try! As soon as I’ve healed up enough from my recent arm surgery to do the mixing part I’ll be making this 🍗🍕Thanks Anita!
That butter mayo looks great. I would probably use it to make creamy Caesar dressing for the salad lovers in my family. I could use it to make tuna salad or egg salad.
To use it for salad dressing or even egg salad, be sure to read the instructions in my printable recipe card: ketogenicwoman.com/how-to-make-carnivore-mayonnaise/
The version that I did in this video tends to harden up in the fridge.
For softer Butter Mayo, add a bit of MCT oil if you have it....clean, and neutral. Saw that recommended for making avocado mayo as well....cuts the heaviness. I have also "mellowed" the flavor of Primal Kitchen avocado mayo (which is really thick to start with) with some MCT and it really helped.
Great tip!
What's MCT?
Hi Anita I just found your channel and I love your recipes. I look forward to watching your videos. I’m a carnivore and can’t wait to try your recipes.
Thank you and welcome to my world!
My favorite cooking channel. Thank you soooo much.
So nice of you!
I’m doing carnivore November too. I did mostly carnivore October and lost some weight but I’m hardcore November. I’m going to try and make some of that butter and/or bacon mayonnaise. Blueplate mayonnaise is my all time favorite mayonnaise since I was a little boy. I always thought it was why I was so fat, until I realized it was the bread I ate my mayonnaise on. Now I just eat the mayonnaise, sometimes straight from the jar.
I'm a mayo from the jar person too! Other people have now told me that the mayo is more spreadable from the fridge if you double the egg yolks or add some MCT or olive oil to it. I'm going to double the egg yolks on my next batch. Other than that this mayo is delicious!
Thank you, you have a lovely way of presenting 👍 Ted from Downunder
The settlement at the bottom is the fat. When you melted the butter 🧈 you separated the oil from the fat. You actually made ghee when you melted the butter.
I'm phasing out carbs and upping fats. I'm 8 months postpartum and it increased my milk supply, I'm losing pounds every week, and I feel better. I still have 60-80 pounds to lose, but I'm definitely enjoying my fatty foods and feel like keto is the most sustainable diet for me.
Never saw the folded bacon technique. I'll try that soon!
It's my go to!
Thanks!
Thank you so much for your kind support! 💗
I will have to try the butter mayo. I make regular with olive oil.Tip, put the egg and everything in and oil on top, then immersion blender and just pulse, not moving for a minute then you can bring up slowly on full speed and it makes an amazing and thick mayo. I do red wine vinegar or white wine. DIY is so much cheaper, haven't tried the bacon one yet.
You make everything look so easy even I can do it! Thank you for your great videos 💜💜
You *can* do it!
Thanks for showing us even when things don’t turn out perfectly. Love to see your experiments.
Sometimes what not to do is important to know!
Love your cooking videos! Our son (12) was diagnosed with Type 1 in 2020 and we quickly discovered the ASD wasn't healthy. I'm about to begin the BBB&E myself!
Love my butter mayo - think next time will leave the mustard out and add some Saffrito seasoning from Trader Joe's. Was a little too tangy w/ the vinegar. Think there are sooo many flavor options fir this. I made a batch and put half in my work fridge and half at home. I tell ya what dabbling in the BBBE fasting has been awesome mental break for me and tracking all my macros. This morning I hit a new low I haven't seen in the last two years of doing low-carb lifestyle. I think honestly incorporating the PSMF days for last couple of months has prep'd this eating to be way easier. I've noticed my intake of dairy and sweeteners have decreased & not feeling deprived. My arsenal is to have one loaf of Sweet & one loaf of Savory PSMF bread for the week, hard boiled eggs & 2lbs of baked bacon.
I like how you described it as a mental break, that's exactly how I feel and what I need right now! 💗
Old habit to use paper towels to get the grease off the bacon 🥓. No need to on carnivore. Great pizza 🍕
A little cheese would create brown edges. Love your recipes!!
I find if I use a tall shaker cup with the stick blender, I can throw everything in all at once and keep the business end all the way at the bottom. Works like a charm.
Great tip!
The first time I ever made mayo I used a whisk. Never use a whisk lol. The stick blender is essential. Love your videos! Thank you.
Thanks for watching!
Omg, when you put that crust into the pan, it looked like cake icing. Yummy!
haha, I wish!
Your channel is awesome. Thanks so much for all the hard work formulating recipes.
You are so welcome!
Hello, I'm new. Just started watching you about a month ago. I usually watch you on my TV so I can't comment there. Your video where you closed out October stated that you had a bad month scale wise. Please be of good cheer cause you look great. Since I'm new, I've been binge watching your channel. I see a visual change from September videos to the end of October videos. And the camera typically is not kind. I thought this before you mentioned that you had a difficult month. I like 2kk, so thanks for providing another perspective to their recipe. Thanks for sharing!
P.S. I like to see your dog and how you speed up the sound to make it like helium. Both are cute!
Thank you so much Marie! I only gained 0.6 pounds so I really have nothing to complain about, that is more like maintenance. My month was bad for other reasons, not the scale. Thanks so much for your comments!
I really enjoy your videos and your experiments. Everything looked very tasty. I really would love to try to make the butter mayo, that sounds delicious.
It tastes really good, I'm just learning how to soften it up when I want to use it!
I love your videos! Thank you ❤
If you finish off your butter mayo with the 2 egg whites in the mix and beat til combined (with stick blender) it'll be a fabulous texture straight out of the fridge! Like an aerated mousse.
Yes! This is an older video and these days I do add in that egg white at the end!
Before the crispy Maple Leaf bacon even appeared, that video sounded so...
Deliciously Canadian.
Keep at it, lady.
🍁
haha, yes I'm told I have an 'accent'. Never imagined it, lol! 😂🇨🇦🍁
Thanks for all you do!
So excited to make the no liquid egg white PSMF for pizza, etc!
Have fun !
you have a great sense of humor. and i love the recipes yummy!
I love your meal prep videos
I actually have made several of your recipes for my meal prep and they're so easy and delicious! I'm mostly ketovore but I'm going back carnivore for the next month because I gained a little weight and I don't want it to get worse lol plus carnivore takes away my cravings! I'd be excited for a butter sale too 😁
I'm so glad it's helping! I'm tightening up my food plan this month too!