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Karlie "Eat to Live" @karlie_eat_to_live

Karlie "Eat to Live" karlie_eat_to_live
  • website: http://www.facebook.com/karlieeattolive
  • bio: IF Keto LCHF Paleo Primal Health Foodie Fitness Whole30 Spiraliser I quit sugar Sydneysider Nutrition student Buy my Activated Nuts & Spiralisers
  • number of photos: 1153
  • followed by: 1474
 

Following on from my previous post about my utter lack of concern for the amount of healthy fats I eat these days, and in spite of painting myself as a TOTAL luvo (I waited till noone was around to see me take gym selfies), I just want to make the point that FAT WILL NOT MAKE YOU FAT (if you commit to a low carbohydrate lifestyle). Eating this way keeps me trim and lean and gives me plenty of energy to workout and go about my daily business. Did you know that eating adequate amounts of healthy fats can also prevent depression? True fact. Here's a recent (and typical) conversation with a good friend who recently made the switch to #lchf: @braddmond (check out his great recent meals too, yum!): "The change in my diet (from standard Australian diet to LCHF) over the last 2 weeks is so personally pleasing, mostly for the fact that when I get home at 4pm I feel like going for a ride rather than always being sleepy with low energy from 3pm like before. But even though I know my energy is up and I've lost a kilo after a week of "sucking cream out of a punnet" my friend says LCHF is controversial." Do not be afraid people. Listen to your body. It functions WELL/BETTER on fat as fuel in every way - physically, emotionally, mentally. Of course it's controversial. It goes against the conventional health advice given over the last sixty years ever since Ancel Keys published his flawed Seven Countries Study. I highly recommend watching the recent Catalyst doco on ABC's iView to reeducate yourself about healthy fats. Books circling the ancestral health movement, like Mark Sisson's The Primal Blueprint, are also a must read. Follow Aussie nutritionist and public speaker Christine Cronau on Facebook too for daily inspiration. #chewthefat #bringbackthefat

Following on from my previous post about my utter lack of concern for the amount of healthy fats I eat these days, and in spite of painting myself as a TOTAL luvo (I waited till noone was around to see me take gym selfies), I just want to make the point that FAT WILL NOT MAKE YOU FAT (if you commit to a low carbohydrate lifestyle). Eating this way keeps me trim and lean and gives me plenty of energy to workout and go about my daily business. Did you know that eating adequate amounts of healthy fats can also prevent depression? True fact. 
Here's a recent (and typical) conversation with a good friend who recently made the switch to #lchf:

@braddmond (check out his great recent meals too, yum!): "The change in my diet (from standard Australian diet to LCHF) over the last 2 weeks is so personally pleasing, mostly for the fact that when I get home at 4pm I feel like going for a ride rather than always being sleepy with low energy from 3pm like before. But even though I know my energy is up and I've lost a kilo after a week of "sucking cream out of a punnet" my friend says LCHF is controversial." Do not be afraid people. Listen to your body. It functions WELL/BETTER on fat as fuel in every way - physically, emotionally, mentally. Of course it's controversial. It goes against the conventional health advice given over the last sixty years ever since Ancel Keys published his flawed Seven Countries Study. I highly recommend watching the recent Catalyst doco on ABC's iView to reeducate yourself about healthy fats. Books circling the ancestral health movement, like Mark Sisson's The Primal Blueprint, are also a must read. Follow Aussie nutritionist and public speaker Christine Cronau on Facebook too for daily inspiration. #chewthefat #bringbackthefat

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  • #keto #ketosis #lchf #lowcarbhighfat #paleo #primal #highfat #fullfat #weightloss #losingweight #fatloss #wellness #health #nutrition #wholefoods #eatfat #dontfearfat #fitspo #fatburning #healthyfood #jerf #realfood #healthyfats #healthylife #butter #fitfoodie
     
  • @chrishagars (1 dni)
    Looking good @karlie_eat_to_live #fatty lol
     
  • @iamthepoly (1 dni)
    LCHF FTW
     
  • Haha, likewise @chrishagars
     
 

2014-11-27 11:16:05

When I say I eat a lot of fat. I mean, I eat A LOT of fat. Don't be scared of it. I used to be too. This 4L olive oil bottle was purchased approx a month or so ago, while the 2.5L jar of homemade ghee was only cracked open a cpl days ago and, between two of us, we've used this much already (pictured) for cooking, salads and roasting. Why do I not give two flying fruits about eating as much real, healthy fat as I want to anymore? I'm talking butter, coconut oil, olive oil, macadamia, avocado, naturally raised animal fat, double cream, and good quality soft cheeses. Because I have personal proof (my own experience) that, not only does fat make food taste incredibly better than boring fat free crap, keep you satiated for many hours, help to build killer breast milk (if you're lactating) and nourish your cells, joints, skin, hair, and body in general, but FAT DOES NOT MAKE YOU FAT (one on condition - that you commit to a low carbohydrate diet). On the contrary, it keeps you lean and trim. In spite of looking like a total luvo, I'm posting the next picture to prove it. #lchf... Give it crack some day. I promise you won't regret it.

When I say I eat a lot of fat. I mean, I eat A LOT of fat. Don't be scared of it. I used to be too. This 4L olive oil bottle was purchased approx a month or so ago, while the 2.5L jar of homemade ghee was only cracked open a cpl days ago and, between two of us, we've used this much already (pictured) for cooking, salads and roasting.

Why do I not give two flying fruits about eating as much real, healthy fat as I want to anymore? I'm talking butter, coconut oil, olive oil, macadamia, avocado, naturally raised animal fat, double cream, and good quality soft cheeses. Because I have personal proof (my own experience) that, not only does fat make food taste incredibly better than boring fat free crap, keep you satiated for many hours, help to build killer breast milk (if you're lactating) and nourish your cells, joints, skin, hair, and body in general, but FAT DOES NOT MAKE YOU FAT (one on condition - that you commit to a low carbohydrate diet). On the contrary, it keeps you lean and trim. In spite of looking like a total luvo, I'm posting the next picture to prove it. 
#lchf... Give it crack some day. I promise you won't regret it.

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  • #keto #ketosis #lchf #lowcarbhighfat #paleo #primal #highfat #fullfat #weightloss #losingweight #fatloss #wellness #health #nutrition #wholefoods #eatfat #dontfearfat #fitspo #fatburning #healthyfood #jerf #realfood #healthyfats #healthylife #butter #ghee #oliveoil #fitfoodie
     
  • #bringbackthefat
     
  • Yum!! Love your page ☺️💞
     
  • @carmenciappara (1 dni)
    Glad you admit you r a luvo cause I am to lol! love following you - thanks Bec Giles for suggesting to follow you!
     
 

2014-11-27 10:55:42

Lunch! Couldn't go past these beauties at the fish monger. You can't get much more nutrient dense than oysters and all they require is a squeeze of lime and some macrobiotic rock salt. Let's break it down now... Recommended daily nutritional intake per 100g raw oysters: Protein 19% Vit C 13% Vit B12 260%!!! Riboflavin 14% Niacin 10% Iron 28% Phosphorus 16% Zinc 111%!!! Copper 79% Manganese 32% Selenium 110% If you're anything like me and look forward to that indulgent annual seafood platter for your birthday or anniversary, here's cause to convince the other half that they shouldn't be so few and far between! "Nearly every coastal region which hosted ...primitive human settlements features massive shell collections called middens... What explains these persistent shell middens all over the world, both inland and on the coasts? They’re tasty, sure, but the taste isn’t the only driving factor. It’s the uniquely dense nutrition inherent to most shellfish. Since they spend their lives immersed in mineral rich water, they’re excellent repositories of those same minerals, including zinc, iodine, selenium, and magnesium, along with vitamin A and B-vitamins (especially B12). Plus, when we eat shellfish, we’re eating the entire animal (except for the shell). All that muscle meat and digestive tissue and organ mass slides right down. Humans can get these nutrients on land through other animals and some plants, but rarely can they get them in such a concentrated, easy-to-consume form. "Let’s go down the list of species and make a case for including shellfish in your diet, oysters being the most nutrient dense," on this website: http://www.marksdailyapple.com/types-of-shellfish I love the concept that a truly primal/ancestral/palaeolithic diet is not just about what to eliminate (grains, pasteurised dairy, legumes, refined sugar, artificial food, low fat products) but what we LACK and SHOULD BE EATING MORE OF to not just live, but to thrive. Shellfish are one of the less commonly eaten foods that are NUTRITIONAL POWERHOUSES, so beneficial for overall health, brain development, immunity and longevity.

Lunch! Couldn't go past these beauties at the fish monger. You can't get much more nutrient dense than oysters and all they require is a squeeze of lime and some macrobiotic rock salt. Let's break it down now... Recommended daily nutritional intake per 100g raw oysters: 
Protein 19%
Vit C 13%
Vit B12 260%!!!
Riboflavin 14%
Niacin 10%
Iron 28%
Phosphorus 16%
Zinc 111%!!!
Copper 79%
Manganese 32%
Selenium 110% 
If you're anything like me and look forward to that indulgent annual seafood platter for your birthday or anniversary, here's cause to convince the other half that they shouldn't be so few and far between! "Nearly every coastal region which hosted ...primitive human settlements features massive shell collections called middens... What explains these persistent shell middens all over the world, both inland and on the coasts? They’re tasty, sure, but the taste isn’t the only driving factor. It’s the uniquely dense nutrition inherent to most shellfish. Since they spend their lives immersed in mineral rich water, they’re excellent repositories of those same minerals, including zinc, iodine, selenium, and magnesium, along with vitamin A and B-vitamins (especially B12). Plus, when we eat shellfish, we’re eating the entire animal (except for the shell). All that muscle meat and digestive tissue and organ mass slides right down. Humans can get these nutrients on land through other animals and some plants, but rarely can they get them in such a concentrated, easy-to-consume form. "Let’s go down the list of species and make a case for including shellfish in your diet, oysters being the most nutrient dense," on this website: http://www.marksdailyapple.com/types-of-shellfish

I love the concept that a truly primal/ancestral/palaeolithic diet is not just about what to eliminate (grains, pasteurised dairy, legumes, refined sugar, artificial food, low fat products) but what we LACK and SHOULD BE EATING MORE OF to not just live, but to thrive. Shellfish are one of the less commonly eaten foods that are NUTRITIONAL POWERHOUSES, so beneficial for overall health, brain development, immunity and longevity.

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2014-11-27 05:18:01

#Whole30 day 22: Zoodle mania! Yeehah!

#Whole30 day 22: Zoodle mania! Yeehah!

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2014-11-25 11:08:17

#Whole30 day 22: ...and her it is with the homemade ghee on top. Yummy!

#Whole30 day 22: ...and her it is with the homemade ghee on top. Yummy!

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2014-11-25 11:06:31

#Whole30 day 22: Ten mins convenient meal prep dinner tonight was zoodles with kangaroo bolognaise and my boyfriend threw in bits of his bbq chicken. Not a bad combo at all. :)

#Whole30 day 22: Ten mins convenient meal prep dinner tonight was zoodles with kangaroo bolognaise and my boyfriend threw in bits of his bbq chicken. Not a bad combo at all. :)

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2014-11-25 11:04:58

This is why I love meal prep... I don't need to cook from scratch during the week. Got my zoodles zoodlised ready and waiting from Sunday, my kanga bolognaise defrosting and my ghee ready to go! Gourmet, #Whole30 approved, delicious nutrient dense #paleo dinner done in under ten mins flat. Super satisfying and extremely tasty. What ru having for dinner? ;)

This is why I love meal prep... I don't need to cook from scratch during the week. Got my zoodles zoodlised ready and waiting from Sunday, my kanga bolognaise defrosting and my ghee ready to go! Gourmet, #Whole30 approved, delicious nutrient dense #paleo dinner done in under ten mins flat. Super satisfying and extremely tasty.

What ru having for dinner? ;)

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2014-11-25 10:54:57

Freshly picked this arvy. :D A few caterpillar holes, but who cares! It's #organic #homegrown #tomato from the school #vegepatch

Freshly picked this arvy. :D A few caterpillar holes, but	who cares! It's #organic #homegrown #tomato from the school #vegepatch

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2014-11-25 10:50:25

Thrice cooked home fries (boiled then roasted yesterday, deep fried today) plus duck fat and cracked macrobiotic sea salt = crispy happiness on a plate! :) Great post workout, esp within 30mins of finishing strength training (quick, get that pan on!). No low carb happening in this household tonight. #gains #buildemupbuttercup Devoured these with left over greens and roast grass fed beef. Just to clarify, as two of my very diligent followers raised last night, Luv-a-Duck duck fat is rendered from barn raised ducks, not pastured ducks. Therefore an inferior quality to duck fat from ducks raised on their natural diet. However, I only buy this from time to time as a change of scenery. Usually I'm using my own grass fed beef tallow off the top off my bone broth or good old homemade grass fed ghee. However animal fat of any kind remains one of the most stable choices of cooking fat (among worth ghee and coconut oil), esp for high temp deep frying - far superior to industrial seed oils.

Thrice cooked home fries (boiled then roasted yesterday, deep fried today) plus duck fat and cracked macrobiotic sea salt = crispy happiness on a plate! :) Great post workout, esp within 30mins of finishing strength training (quick, get that pan on!). No low carb happening in this household tonight. #gains #buildemupbuttercup

Devoured these with left over greens and roast grass fed beef.

Just to clarify, as two of my very diligent followers raised last night, Luv-a-Duck duck fat is rendered from barn raised ducks, not pastured ducks. Therefore an inferior quality to duck fat from ducks raised on their natural diet. However, I only buy this from time to time as a change of scenery. Usually I'm using my own grass fed beef tallow off the top off my bone broth or good old homemade grass fed ghee. However animal fat of any kind remains one of the most stable choices of cooking fat (among worth ghee and coconut oil), esp for high temp deep frying - far superior to industrial seed oils.

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2014-11-24 11:33:12

My favourite meal of the week = Sunday Roast. #Paleogravy is a cinch. Just sub regular wheat or corn flour for #paleo flour made from root vegetables, such as #tapioca flour, #arrowroot flour or #potatostarch, or even #buckwheatflour. After roasting your meat and veg, remove meat and veg from pan, leaving all the lovely pan juices. Heat pan juices on stove top, sprinkle in some paleo flour, stir to thicken, add hot vege water from greens or kettle, add a dash of coconut aminos (paleo Worcestershire sauce substitute), Himalayan pink salt, cracked pepper, more water or flour as needed. Keep stirring vigorously with a fork or whisk so it doesn't go lumpy. Serve paleo gravy over #roast meat and veg. #Gravy makes a roast epic and it's #whole30 approved. :)

My favourite meal of the week = Sunday Roast. 
#Paleogravy is a cinch. Just sub regular wheat or corn flour for #paleo flour made from root vegetables, such as #tapioca flour, #arrowroot flour or #potatostarch, or even #buckwheatflour. 
After roasting your meat and veg, remove meat and veg from pan, leaving all the lovely pan juices. Heat pan juices on stove top, sprinkle in some paleo flour, stir to thicken, add hot vege water from greens or kettle, add a dash of coconut aminos (paleo Worcestershire sauce substitute), Himalayan pink salt, cracked pepper, more water or flour as needed. Keep stirring vigorously with a fork or whisk so it doesn't go lumpy.

Serve paleo gravy over #roast meat and veg. #Gravy makes a roast epic and it's #whole30 approved. :)

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2014-11-23 10:37:01

Grass fed beef roast cooked medium. Who else makes incisions in their roast meat to insert garlic cloves for extra flavour? Mmmm-mmm. :)

Grass fed beef roast cooked medium. Who else makes incisions in their roast meat to insert garlic cloves for extra flavour? Mmmm-mmm. :)

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2014-11-23 09:28:05

Duck fat. Sold in most supermarkets. About to annihilate my roast potatoes with it. Here's what Chris Kresser (author of 'Your Personal Paleo Code') has to say about that: In a recent article I wrote on my other blog, 9 Steps to Perfect Health – #1: Nourish Your Body, I explained that saturated (SFA) and monounsaturated fats (MFA) are the preferred fuel source of the body. Another important benefit of LCSFA, and to a lesser degree MFA, is that they are stable at high temperatures and thus the safest fats to cook with. With this in mind, here’s a list of my favorite cooking fats. Not just because they’re safe to cook with, but because they taste so good. Duck fat. Let me just say this, if you’ve never had potatoes roasted or fried in duck fat, you haven’t had French fries. I mean that literally. Duck fat was what folks in Europe used to make the original French fries before industrial seed oils came along. Once you taste potatoes – or any vegetables – roasted or fried in duck fat, you’ll know why. Also great for making confit. A tablespoon of duck fat has 6 g MFA, 4 g LCSFA and 1.6 g PUFA. Read more about 5 healthy natural fats you should be cooking with – but may not be - ghee, pork lard, coconut oil and butter: http://chriskresser.com/5-fats-you-should-be-cooking-with-but-may-not-be

Duck fat. Sold in most supermarkets. About to annihilate my roast potatoes with it. Here's what Chris Kresser (author of 'Your Personal Paleo Code') has to say about that:

In a recent article I wrote on my other blog, 9 Steps to Perfect Health – #1: Nourish Your Body, I explained that saturated (SFA) and monounsaturated fats (MFA) are the preferred fuel source of the body. Another important benefit of LCSFA, and to a lesser degree MFA, is that they are stable at high temperatures and thus the safest fats to cook with.
With this in mind, here’s a list of my favorite cooking fats. Not just because they’re safe to cook with, but because they taste so good. 
Duck fat. 
Let me just say this, if you’ve never had potatoes roasted or fried in duck fat, you haven’t had French fries. I mean that literally. Duck fat was what folks in Europe used to make the original French fries before industrial seed oils came along. Once you taste potatoes – or any vegetables – roasted or fried in duck fat, you’ll know why. Also great for making confit. A tablespoon of duck fat has 6 g MFA, 4 g LCSFA and 1.6 g PUFA. 
Read more about 5 healthy natural fats you should be cooking with – but may not be - ghee, pork lard, coconut oil and butter: http://chriskresser.com/5-fats-you-should-be-cooking-with-but-may-not-be

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  • Just an added note: This brand, Luv a Duck, is not pastured duck fat, as these ducks are not free range. I only buy it from time to time as a change of scenery to my homemade beef tallow or ghee. However animal fat of any kind remains a very stable choice of saturated cooking fat, far superior to industrial seed oils.
     
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2014-11-23 09:03:03

Grass fed beef roast about to be popped into the oven after a good dressing with macrobiotic sea salt, cracked pepper, cold pressed evoo (cooking on low temp so the oil doesn't spoil too much) & fresh herbs from my garden.

Grass fed beef roast about to be popped into the oven after a good dressing with macrobiotic sea salt, cracked pepper, cold pressed evoo (cooking on low temp so the oil doesn't spoil too much) & fresh herbs from my garden.

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2014-11-23 08:55:33

Some good old Aussie grass fed beef, defrosting for Sunday roast. I get this brand from #harrisfarm

Some good old Aussie grass fed beef, defrosting for Sunday roast. I get this brand from #harrisfarm

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2014-11-23 08:53:22

Duck fat. Sold in most supermarkets. About to annihilate my roast potatoes with it. Here's what Chris Kresser (author of 'Your Personal Paleo Code') has to say about that: In a recent article I wrote on my other blog, 9 Steps to Perfect Health – #1: Nourish Your Body, I explained that saturated (SFA) and monounsaturated fats (MFA) are the preferred fuel source of the body. Another important benefit of LCSFA, and to a lesser degree MFA, is that they are stable at high temperatures and thus the safest fats to cook with. With this in mind, here’s a list of my favorite cooking fats. Not just because they’re safe to cook with, but because they taste so good. Duck fat. Let me just say this, if you’ve never had potatoes roasted or fried in duck fat, you haven’t had French fries. I mean that literally. Duck fat was what folks in Europe used to make the original French fries before industrial seed oils came along. Once you taste potatoes – or any vegetables – roasted or fried in duck fat, you’ll know why. Also great for making confit. A tablespoon of duck fat has 6 g MFA, 4 g LCSFA and 1.6 g PUFA. Read more about 5 healthy natural fats you should be cooking with – but may not be - ghee, pork lard, coconut oil and butter: http://chriskresser.com/5-fats-you-should-be-cooking-with-but-may-not-be

Duck fat. Sold in most supermarkets. About to annihilate my roast potatoes with it. Here's what Chris Kresser (author of 'Your Personal Paleo Code') has to say about that:

In a recent article I wrote on my other blog, 9 Steps to Perfect Health – #1: Nourish Your Body, I explained that saturated (SFA) and monounsaturated fats (MFA) are the preferred fuel source of the body. Another important benefit of LCSFA, and to a lesser degree MFA, is that they are stable at high temperatures and thus the safest fats to cook with.
With this in mind, here’s a list of my favorite cooking fats. Not just because they’re safe to cook with, but because they taste so good. 
Duck fat. 
Let me just say this, if you’ve never had potatoes roasted or fried in duck fat, you haven’t had French fries. I mean that literally. Duck fat was what folks in Europe used to make the original French fries before industrial seed oils came along. Once you taste potatoes – or any vegetables – roasted or fried in duck fat, you’ll know why. Also great for making confit. A tablespoon of duck fat has 6 g MFA, 4 g LCSFA and 1.6 g PUFA. 
Read more about 5 healthy natural fats you should be cooking with – but may not be - ghee, pork lard, coconut oil and butter: http://chriskresser.com/5-fats-you-should-be-cooking-with-but-may-not-be

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  • Just an added note: This brand, Luv a Duck, is not pastured duck fat, as these ducks are not free range. I only buy it from time to time as a change of scenery to my homemade beef tallow or ghee. However animal fat of any kind remains a very stable choice of saturated cooking fat, far superior to industrial seed oils.
     
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2014-11-23 08:49:49

Duck fat. Sold in most supermarkets. About to annihilate my roast potatoes with it. Here's what Chris Kresser (author of 'Your Personal Paleo Code') has to say about that: In a recent article I wrote on my other blog, 9 Steps to Perfect Health – #1: Nourish Your Body, I explained that saturated (SFA) and monounsaturated fats (MFA) are the preferred fuel source of the body. Another important benefit of LCSFA, and to a lesser degree MFA, is that they are stable at high temperatures and thus the safest fats to cook with. With this in mind, here’s a list of my favorite cooking fats. Not just because they’re safe to cook with, but because they taste so good. Duck fat. Let me just say this, if you’ve never had potatoes roasted or fried in duck fat, you haven’t had French fries. I mean that literally. Duck fat was what folks in Europe used to make the original French fries before industrial seed oils came along. Once you taste potatoes – or any vegetables – roasted or fried in duck fat, you’ll know why. Also great for making confit. A tablespoon of duck fat has 6 g MFA, 4 g LCSFA and 1.6 g PUFA. Read more about 5 healthy natural fats you should be cooking with – but may not be - ghee, pork lard, coconut oil and butter: http://chriskresser.com/5-fats-you-should-be-cooking-with-but-may-not-be

Duck fat. Sold in most supermarkets. About to annihilate my roast potatoes with it. Here's what Chris Kresser (author of 'Your Personal Paleo Code') has to say about that:

In a recent article I wrote on my other blog, 9 Steps to Perfect Health – #1: Nourish Your Body, I explained that saturated (SFA) and monounsaturated fats (MFA) are the preferred fuel source of the body. Another important benefit of LCSFA, and to a lesser degree MFA, is that they are stable at high temperatures and thus the safest fats to cook with.
With this in mind, here’s a list of my favorite cooking fats. Not just because they’re safe to cook with, but because they taste so good. 
Duck fat. 
Let me just say this, if you’ve never had potatoes roasted or fried in duck fat, you haven’t had French fries. I mean that literally. Duck fat was what folks in Europe used to make the original French fries before industrial seed oils came along. Once you taste potatoes – or any vegetables – roasted or fried in duck fat, you’ll know why. Also great for making confit. A tablespoon of duck fat has 6 g MFA, 4 g LCSFA and 1.6 g PUFA. 
Read more about 5 healthy natural fats you should be cooking with – but may not be - ghee, pork lard, coconut oil and butter: http://chriskresser.com/5-fats-you-should-be-cooking-with-but-may-not-be

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  • Just an added note: This brand, Luv a Duck, is not pastured duck fat, as these ducks are not free range. I only buy it from time to time as a change of scenery to my homemade beef tallow or ghee. However animal fat of any kind remains a very stable choice of saturated cooking fat, far superior to industrial seed oils.
     
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2014-11-23 08:49:00

Duck fat. Sold in most supermarkets. About to annihilate my roast potatoes with it. Here's what Chris Kresser (author of 'Your Personal Paleo Code') has to say about that: In a recent article I wrote on my other blog, 9 Steps to Perfect Health – #1: Nourish Your Body, I explained that saturated (SFA) and monounsaturated fats (MFA) are the preferred fuel source of the body. Another important benefit of LCSFA, and to a lesser degree MFA, is that they are stable at high temperatures and thus the safest fats to cook with. With this in mind, here’s a list of my favorite cooking fats. Not just because they’re safe to cook with, but because they taste so good. Duck fat. Let me just say this, if you’ve never had potatoes roasted or fried in duck fat, you haven’t had French fries. I mean that literally. Duck fat was what folks in Europe used to make the original French fries before industrial seed oils came along. Once you taste potatoes – or any vegetables – roasted or fried in duck fat, you’ll know why. A tablespoon of duck fat has 6 g MFA, 4 g LCSFA and 1.6 g PUFA. Read more about 5 healthy natural fats you should be cooking with – but may not be - ghee, pork lard, coconut oil and butter: http://chriskresser.com/5-fats-you-should-be-cooking-with-but-may-not-be

Duck fat. Sold in most supermarkets. About to annihilate my roast potatoes with it. Here's what Chris Kresser (author of 'Your Personal Paleo Code') has to say about that:

In a recent article I wrote on my other blog, 9 Steps to Perfect Health – #1: Nourish Your Body, I explained that saturated (SFA) and monounsaturated fats (MFA) are the preferred fuel source of the body. Another important benefit of LCSFA, and to a lesser degree MFA, is that they are stable at high temperatures and thus the safest fats to cook with.
With this in mind, here’s a list of my favorite cooking fats. Not just because they’re safe to cook with, but because they taste so good. 
Duck fat. 
Let me just say this, if you’ve never had potatoes roasted or fried in duck fat, you haven’t had French fries. I mean that literally. Duck fat was what folks in Europe used to make the original French fries before industrial seed oils came along. Once you taste potatoes – or any vegetables – roasted or fried in duck fat, you’ll know why. A tablespoon of duck fat has 6 g MFA, 4 g LCSFA and 1.6 g PUFA. 
Read more about 5 healthy natural fats you should be cooking with – but may not be - ghee, pork lard, coconut oil and butter: http://chriskresser.com/5-fats-you-should-be-cooking-with-but-may-not-be

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  • Just an added note: This brand, Luv a Duck, is not pastured duck fat, as these ducks are not free range. I only buy it from time to time as a change of scenery to my homemade beef tallow or ghee. However animal fat of any kind remains a very stable choice of saturated cooking fat, far superior to industrial seed oils.
     
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2014-11-23 08:48:00

Quick anti-inflammatory lunch: zoodles sauteed in ghee, freshly grated turmeric, garlic and scrambled pastured egg.

Quick anti-inflammatory lunch: zoodles sauteed in ghee, freshly grated turmeric, garlic and scrambled pastured egg.

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  • Turmeric is a wondrous anti-inflammatory root. "In cultures that are thousands of years old, there tend to be deep traditions of cooking daily meals with medicinal roots and herbs. Turmeric is one such medicinal root that has made its way into many Indian recipes. "Research shows that turmeric has powerful anti-inflammatory, anti-tumor, and antioxidant properties. Inflammation, if left untreated, can become a chronic health issue. And unlike aspirin or ibuprofen, turmeric's curcumin reduces inflammation naturally, without damaging the liver or kidneys." From: http://articles.mercola.com/sites/articles/archive/2011/04/26/the-spice-that-actually-doubles-as-a-powerful-antiinflammatory.aspx
     
 

2014-11-23 07:09:52

Listening to the sun shower outside and prepping for the week ahead. I spiralised enough zucchinis to fill a 4L ice cream container, which will keep in an airtight container in the fridge fine for up to 5 days or so. Makes a great low carb filler to chuck into omelets, or as a neutral base for any pasta sauce or casserole. See my quick, anti-inflammatory zoodle snack in the next pic...

Listening to the sun shower outside and prepping for the week ahead. I spiralised enough zucchinis to fill a 4L ice cream container, which will keep in an airtight container in the fridge fine for up to 5 days or so. Makes a great low carb filler to chuck into omelets, or as a neutral base for any pasta sauce or casserole. 
See my quick, anti-inflammatory zoodle snack in the next pic...

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  • @ninthenurse (5 dni)
    @kebone766 @chezamay60
     
  • @kaela_girl (5 dni)
    @karlie_eat_to_live looks great! What kind of tool do you use?
     
  • Find it on Amazon search for "World Paderno Cuisine". @kaela_girl
     
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2014-11-23 07:05:23

Bless their little cotton socks. They loved 'em! #kalechips #healthykids

Bless their little cotton socks. They loved 'em! #kalechips #healthykids

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2014-11-19 09:45:59

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