In your book, you mention that you add in to your dinner taco bowl, "whatever vegetables fit the macros." Have you stopped eating all vegetables since then? Or do you sometimes have a little homemade guacamole or salsa on your meat and cheese? Also, what seasonings do you use to make your ground beef or pork specifically "taco?"
Also, do you not eat any kind of fish or seafood, or poultry? If not, I'd like to hear your reasons. Of course, if it's just your tastes, that's probably not enough for another post, ha ha ha.
For the past six months or so I've virtually eliminated vegetables, and carbs in general. Once in a while I'll have a few fresh strawberries with heavy whipped cream, but that's about it.
Even before that, going back to the dinner in the book, the vegetables were minimal — a few ounces of broccoli, Brussels sprouts, or jalapeños, all really serving as a base for fat. Alfredo sauce on the broccoli, bacon with the Brussels sprouts, cream cheese filling and a bacon wrap for the jalapeños. Vegetables and carbs together have been well under 5% of calories for a long while now.
I can only offer subjective observations, but I believe my overall digestive function is improved. I'm currently adjusting my fat-to-protein ratio, since I think I went too far toward protein, so I've been cutting the size of my evening steak and adding more butter. Which for me also means more coffee, so a personal win/win. 😊
As for guacamole and salsa, I've found that even the limited variety of foods I eat is flavorful enough that I need no sauces. My homemade taco bowls get sour cream, shredded cheddar, and a bit of chopped lettuce on the meat. That's it. I rarely buy guacamole and have never made it fresh. I salt my meals mildly, and that's about all the seasoning that happens at home.
On the taco meat, I make both pork and beef in the Instant Pot: a 5 lb pork shoulder done as keto carnitas, and 1 to 3 lbs of ground beef for taco meat. Search on "keto taco meat" or "keto carnitas" and you'll find the ingredient lists I work from.
On rare occasions when I'm very busy, or on the road and can't cook but need to eat, I'll DoorDash a bowl from Chipotle or the like — just meat, sour cream, cheese, some green sauce, and guacamole. No rice, no beans, no tortilla.
I do like fish, and very occasionally I'll have baked cod or another mild white fish in butter. But I love beef, and for these past six months it's been mostly a 10 or 12 ounce ribeye cooked in butter, every night. Chicken I'm just not a fan of. No deeper reasoning there than taste, so you're right that it doesn't merit its own post.
I'll close by saying that my own consumption and variety of food is fairly far down my list of everyday worries. Food for food's sake has been replaced by a perfunctory daily ritual. What I worry about is all of us, and the foods we should NOT be eating. Somewhat ironic, given that you asked me about mine!
Thank you very much. The extra detail is helpful to me and perhaps other readers with similar circumstances. As I contemplate doing either keto or carnivore along with my husband, my concerns include variety, holiday meals, and upcoming family celebrations. I've also lately read about the cyclical, more flexible keto with intermittent fasting that some authors are now promoting for women. My concerns are complex, but honestly, my day-to-day need not be. So that's very encouraging.
Thank you, too, and your own line is the answer to most of it: the concerns are complex, the day-to-day needn't be.
Variety was my worry at the start too. What happened was the opposite of what I braced for. I drifted toward less variety on my own, and enjoyment and satisfaction went up rather than down. I won't claim that's universal, but it's been the consistent surprise.
I can't speak to the cyclical and fasting protocols aimed at women. Not my body, not my expertise.
On the celebrations, you're already doing the part that matters by thinking it through away from the table. And there are more like-stomached 😊 people out there than there were a few years ago. Seek those communities out. Comparing notes with people who eat the way you eat will solve the holiday question faster than anything I can tell you.
In your book, you mention that you add in to your dinner taco bowl, "whatever vegetables fit the macros." Have you stopped eating all vegetables since then? Or do you sometimes have a little homemade guacamole or salsa on your meat and cheese? Also, what seasonings do you use to make your ground beef or pork specifically "taco?"
Also, do you not eat any kind of fish or seafood, or poultry? If not, I'd like to hear your reasons. Of course, if it's just your tastes, that's probably not enough for another post, ha ha ha.
For the past six months or so I've virtually eliminated vegetables, and carbs in general. Once in a while I'll have a few fresh strawberries with heavy whipped cream, but that's about it.
Even before that, going back to the dinner in the book, the vegetables were minimal — a few ounces of broccoli, Brussels sprouts, or jalapeños, all really serving as a base for fat. Alfredo sauce on the broccoli, bacon with the Brussels sprouts, cream cheese filling and a bacon wrap for the jalapeños. Vegetables and carbs together have been well under 5% of calories for a long while now.
I can only offer subjective observations, but I believe my overall digestive function is improved. I'm currently adjusting my fat-to-protein ratio, since I think I went too far toward protein, so I've been cutting the size of my evening steak and adding more butter. Which for me also means more coffee, so a personal win/win. 😊
As for guacamole and salsa, I've found that even the limited variety of foods I eat is flavorful enough that I need no sauces. My homemade taco bowls get sour cream, shredded cheddar, and a bit of chopped lettuce on the meat. That's it. I rarely buy guacamole and have never made it fresh. I salt my meals mildly, and that's about all the seasoning that happens at home.
On the taco meat, I make both pork and beef in the Instant Pot: a 5 lb pork shoulder done as keto carnitas, and 1 to 3 lbs of ground beef for taco meat. Search on "keto taco meat" or "keto carnitas" and you'll find the ingredient lists I work from.
On rare occasions when I'm very busy, or on the road and can't cook but need to eat, I'll DoorDash a bowl from Chipotle or the like — just meat, sour cream, cheese, some green sauce, and guacamole. No rice, no beans, no tortilla.
I do like fish, and very occasionally I'll have baked cod or another mild white fish in butter. But I love beef, and for these past six months it's been mostly a 10 or 12 ounce ribeye cooked in butter, every night. Chicken I'm just not a fan of. No deeper reasoning there than taste, so you're right that it doesn't merit its own post.
I'll close by saying that my own consumption and variety of food is fairly far down my list of everyday worries. Food for food's sake has been replaced by a perfunctory daily ritual. What I worry about is all of us, and the foods we should NOT be eating. Somewhat ironic, given that you asked me about mine!
Thank you very much. The extra detail is helpful to me and perhaps other readers with similar circumstances. As I contemplate doing either keto or carnivore along with my husband, my concerns include variety, holiday meals, and upcoming family celebrations. I've also lately read about the cyclical, more flexible keto with intermittent fasting that some authors are now promoting for women. My concerns are complex, but honestly, my day-to-day need not be. So that's very encouraging.
Thank you, too, and your own line is the answer to most of it: the concerns are complex, the day-to-day needn't be.
Variety was my worry at the start too. What happened was the opposite of what I braced for. I drifted toward less variety on my own, and enjoyment and satisfaction went up rather than down. I won't claim that's universal, but it's been the consistent surprise.
I can't speak to the cyclical and fasting protocols aimed at women. Not my body, not my expertise.
On the celebrations, you're already doing the part that matters by thinking it through away from the table. And there are more like-stomached 😊 people out there than there were a few years ago. Seek those communities out. Comparing notes with people who eat the way you eat will solve the holiday question faster than anything I can tell you.