This is a bit boring...?

(Norma Laming) #1

I’m reducing the variety of my food with a view to doing the 30 day carnivore challenge. Like most people I can’t afford only steaks and I heard in a podcast that if you roast ground beef with fat trimmings it tastes much better. So I did that and… it tasted quite dull. I added salt to give some pizazz but after I’d eaten I ate the last P.O. of crème Fraiche in the fridge because I just needed more taste.

I’ve got some frozen shrimp I can add to the leftovers, but I’m no longer as keen as I was. I do feel disappointed and doubtful about whether I could keep up 30 days of meat and water.

How do others manage?

(Chris) #2

Push through it. You’ll come to appreciate the simplicity. I’ve been doing this for 13 months now, and really I go in cycles of steaks and ground beef. I’ll do one or the other for months on end until my cravings change.

EDIT: Also, the ease of grocery shopping and meal prep far outweighs the boringness of my feeding.

(Elizabeth ) #3

I eat meat as fuel not as entertainment. Most of the time it tastes great, but even when it doesn’t I still need to eat, you can’t expect your car to go very far if you don’t put fuel in it. Same thing with your body.

(Chris) #4

Eventually you crave nourishment instead of variety.

(Lonnie Hedley) #5

I’ve been told I eat too fast. My reply is that I’m fueling up quick so I can go do things. When I ate carbs it was about enjoying how everything tastes. Then sitting there for 30 minutes half comatose. I’d much rather spend 5 minutes eating some animal product and then getting on with other aspects I find more pleasurable than food comas.

#6

I eat beef, pork, venison, goose, lamb, bacon, duck, chicken, turkey, salmon, herring, mackerel, prawns, haddock, skate, swordfish, halibut, plaice, eggs (duck, chicken and i’ve got my eye on a source of quail) Stilton, Cheddar, Gouda, Jaalsberg, and various other high fat, low whey cheeses. Also liver, kidney, heart, and bone broth.

Then I add in herbs, seasonings and spices (although less as time goes on).

Where the protein source is lean, i add butter, double cream, lard, duck and goose fat, and have been known to even add mayo (gasp! Always been a rebel :wink: )

Never considered just eating beef for 30 days. I wouldn’t have lasted a week. Would probably have died of boredom. And I’ve always loved the taste, texture, subtleties and variety of good food, well cooked. So for me the challenge is maintaining the pleasure i get from cooking, eating and socialising with food. Never want to give that up.

But then I moved into carnivory because my guts require it, not because i wanted to just eat beef.

(Katie) #7

I also utilize herbs and spices. Some can be triggering to inflammation and/or a blood-glucose response though.

#8

I made a big ol pork butt in the Crock-Pot yesterday. I shredded it (good this way) sometimes I pan fry it to make it crispy (even better!)

#9

Yes. We all have to go with our personal requirements on herbs, spices and seasonings. I find most are fine, but I am very careful with the FODMAPS, and have almost completely given up on tomatoes, just a smear of puree as a rare treat on a carnivore pizza.

(Norma Laming) #10

Well I think that’s it. I like seasonings and I doubt I’d go without them indefinitely. But I’d like to crack the 30 days beef and water to see if reintroducing foods shows up intolerances. It’s not so much that I see food as entertainment but I do enjoy different flavours and tastes. I will manage it somehow. I’m intending not to use dairy during this period, or coffee, so I’m working out how to manage.

(Norma Laming) #11

Yes I no longer eat FODMAPS and I’m longer worried that I should try to

(Katie) #12

In my opinion, there is nothing wrong with enjoying food, preparing it carefully, getting excited about it, celebrating with people while enjoying it, etc. It is deep within virtually all human cultures.

I also understand the disordered eating standpoint as well. A 30-day minimalist eating style will probably be good for both physical health and attitude/mental/behavior health for food.

#13

Can you eat lamb or pork as well? Or can you only eat beef?

#14

Thanks! You answered my question! Variety can be good!!! :smiley:

#15

Good luck!

(Chris) #16

Whatever you like, can tolerate, and can afford.

(Norma Laming) #17

I don’t agree that the two are mutually exclusive

(Laurie) #18

I’m not fond of meat loaf, so I haven’t tried “roasting” ground beef. But I enjoy plain ground beef patties, fried in a frying pan. No egg, no filler, nothing but meat. Tastes great!

(Norma Laming) #19

I think the idea was that you put the mince / ground beef in a roasting pan with beef fat trimmings and put in the oven but not as a loaf, broken up so it’s like individual pieces. Sort of beef rice, and I suppose the roasting caramelises the beef. But it’s been too hot here to have the oven on.
I had a good burger the other day that had hardly any seasoning, just a little salt and pepper. I enjoyed that and it was rare on the inside.
I found that adding seafood pepper it all up a bit.
So, atm I’m just reducing carbs to hardly any and upping the meat. Sort of breaking myself in

#20

I like a nice meatloaf, a combination of ground beef and mild Italian sausage. Mix in some egg, mushrooms and concentrated beef bouillon and it is quite tasty. I used to use my mom’s leftover gluten-free bread; it was basically an egg bread/challah that I baked for her in her bread maker. I will have to figure out what to use in place of her bread. That was some seriously delicious meatloaf!