10 Must Have Items for Your Carnivore Kitchen | Pantry and Fridge Staples I Can't Do Without!
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10 Must Have Items for Your Carnivore Kitchen | Pantry and Fridge Staples I Can’t Do Without! **To get your free LMNT sample …
Very helpful and practical video. I also always have eggs and canned tuna
I too am able to get beef tendon. I also use chicken and/or duck feet with my chicken bones to increase the collagen in chicken broth. π
The pork rinds are a delicious alternative to cheese crackers if you want to spread some cheese on something crunchy. Often I just spread butter on a load of rinds as a meal.
I make chicken bone broth in my pressure cooker, really cooked for a long time. I drain off the majority of the broth and then use my stick blender to liquidise the bones and bits of residue to form a βslurryβ for the dog.
Thanks for sharing Anita. Loved the ending. π
I want to try the Equip protein at some point. I remember the older generation cooking with bacon grease that they kept out in a container as well! We started hearing how bad it was for us and to use Crisco or Canola oil instead! I also remember my Grandmother cutting up a chicken and frying it in lard! I wish the truth about food had came out sooner but thankfully it is now! This was such a helpful video! Thank you so much! β€
Thereβs that Star Wars bowl!!!π
another captured LMNT channel π
Great video, great to see you again Anitaβ€
Love my scrambled egg chocolate pudding.
I love them all!
I'm not a big evening snacker but I was sharing with somebody that's exact tool that I've been practicing because once in awhile, I'll have a craving so I'll ask myself do you want the carnivore food that's already prepared and if I don't, that means I'm not really hungry. Made my first homemade bone broth with a variety of different meats and I froze a bunch of bouillon cubes so I could have a cup of collagen whenever I wanted and finding that's pretty often so I think I'm going to continue with that practice and always have homemade bone broth bouillon cubes available. When I'm ready to have some in a recipe or just want to drink a cup, like others drink hot tea, I just put a dash of Redmond's organic seasoning salt and heat it up.π
Love the end! The TV is great!
Purse jerky is my energency/travel go-to.
Thank you for sharing all your recipes that help us in our daily lives as we are on this journey togetherβ€π
No more brown butter bites? π€ͺ
I keep duck fat in my pantry. I render it room cooking my own duck, buy it in a spray can and large jars of organic duck fat. I put it in everything, so flavorful. I have found that after 524 days on carnivore that butter is upsetting my stomach. I never buy the same brand to avoid sensitivity and some brands do not bother me. I, like you, keep all my meat rendered fats. Great video Anita. β€
I have come to look forward to seeing your videos every few days, of course for the content, but also for the pleasure of your company. Indeed, you have become a sister-like friend, a fellow traveler on this lifelong journey of transformation. Thanks always. Again.
This is a great video, thanks Anita. See you soon. I will come by someday and check out what is in your fridge/pantry….lolβ€
Thank you KW! β€
Do you buy salted butter or unsalted?
Yah, New Zealand grass fed butter. I have been commenting on this when anyone mentions Kerigold. Most of the meat here is grassfed too.
I have 9 out of 10. Haven't tried any bars but have discovered I'm not a fan of meat crisps or jerky so I'm good with 9. π
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I'm saving the jar of tallow I won to take on vacation this summer.
Great collection of important items. Thanks for another excellent video. See you later.
I would like to see a video of the supplements you use?
I am able to find Redmond Real Salt in Albertson's here in Hagerman, NM. It just tastes so good.
Anita another great video. In my refrigerator you will find bacon cooked ready to eat. Meat cookies- hamburger patties ready for grab and go. I found some Waygu ground beef at our local grocery store and have a 1 lb of it and three eggs for breakfast a few times a week. I have been carnivore for 20 days so far. Really enjoy eating meat. Thank you for what you are doing in this space. Have you done Sous vide eggs? I been wanting to try using this method for my eggs. I use it for most of my meats except for ground beef. Have a great rest of your Friday and weekend. I would really like to see you and Chris Cooking Nashville create something.
β€ hello Anita
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Fantastic! I couldn't agree more! π₯° Thanks for posting!!
Thanks. See you Sunday night.
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Out takes π