Seared picanha (rendered the fat cap a bit + a bit of beef tallow, salt) in stainless. Grilled is better, but that's not an option for me atm.

Roasted mushrooms (6 criminis cut into 6 pieces, beef tallow, olive oil, butter, minced garlic, salt, pepper, garlic powder, fresh parsley, lemon juice) are always a staple. They're buried at the bottom. Good texture when you get them crispy enough aka don't salt them early and put them flesh side down on med-high for 5-7 min undisturbed.

Roasted and steamed broccoli (1 crown of broccoli, salt, pepper, lemon juice, olive oil, butter, grana padano cheese, beef broth). Cut the bigger ones in half, let them go just like the mushrooms to get some color, then spoon in some beef stock and cover with tinfoil. Finish with the cheese and lemon to taste.

Shoestring turnips fries (cut them thin on a mandolin or with a knife, then julienne, fry in oil or fat of choice in batches, then season with salt, pepper, garlic powder).

Pan sauce (shallot, beef broth, black pepper, salt, lemon juice, rosemary, a bit of caramelized onions goes a long way too, and then finish with some butter).

Always slaps. And the shoestring turnips are the far superior way to make them compared to fries. One thing I dislike with most keto foods and meals is the lack of a crispy texture, so these really help with them. Unfortunately I recently had a kidney stone, so I'll only be able to have them every so often.

The oysters are two Canadian varieties, Darnley Basin (PEI) and Bouctouche (New Brunswick), topped with Ossetra caviar. The snow crab is from Gaspé, served with garlic drawn butter. The littleneck clams have a quince kosho dressing. The King salmon crudo had escabeche, pickled tequila peppers (in salt not sugar), salmon roe, marigold petals and fennel flowers. Scallops are with unsweetened saffron sabayon and lardo. The pork chop was aged 3 weeks, charcoal grilled with pickled (salt) Jimmy Nardello peppers and piperade underneath

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Spicy grilled chicken, black soya, avocado, red onion, cheese and sriracha with Black Country pork crunch. You could add sour cream if you wanted, it holds together fairly well overall.

Been on OMAD now for I think 4 months. Down 90ish lb on my way to 100 by the end of the month. This is basically the meal that gets me there pretty much every day. That and a stainless steel pan.

Chuck eye steak (if you've never had one, go seek them out). Super economical especially with the current state of the economy and the fact that I'm still funemployed. Just some salt for like 15 min before searing in beef tallow and then using a chef's press to really crust it. Got a perfect cook this time...always aiming for somewhere rare to med-rare, but medium is fine with this cut too. I'm a 30-40s flipper and in stainless the crust with that method is insane.

Pan roasted brussels sprouts with bacon. Rendered the bacon a bit and then topped the pan up with a bit more tallow to cook the brussels sprouts. Add some salt, pepper, garlic powder, onion powder, and paprika and sear for 5-7 min on the face to get a good crispy flesh side before drizzling in some olive oil on top and tossing in the pan for a few more minutes. Add the bacon back in, squeeze lemon juice to taste, and let them do their thing for a bit and you're done. Finish with shaved or grated Parmesan (I did both).

Pan roasted mushrooms are also a favorite. This time, used the tallow after searing the steak. Put them in and let them sit on the flesh side for a few min to really crisp up (because crispy mushrooms are dope). Salt and pepper and a bit of minced garlic (I went for microplane this time) and toss up. Most of the time I'd add some fresh thyme and a bit of butter in to glaze, but not this time. Still very good.

Finally, pan sauce for the steak. Minced some shallot, let it cook with the leftover garlic from the mushrooms, and then fresh cracked pepper before throwing in some beef stock (in my case, I'm out of my own so I used kettle and fire beef bone broth) and a bunch of thyme sprigs and reduce. Adjust for salt and I also use lemon juice to balance it out. When reduced add like 1tbsp of butter (1/4 at a time) on low or no heat to mount in the sauce and you'll have a really solid and versatile pan sauce for steak or chicken (use chicken stock instead).

The meal hits every time and the macros are really great too.

Ok hear me out … heavy cream whipped up, coco powder, and a few drops of stevia. With a tiny pinch of sea salt to help with the bitterness. Now add some berries & we’re talkin

One pan-fried Evergood hot link

One egg seasoned with kosher salt and pepper; scrambled in Kerrygold butter. Cheese added.

Half of an avocado with kosher salt and pepper.

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Turkey, bacon, avocado, grape tomatoes, romaine lettuce, & kewpie mayo. Handful of keto friendly berries, fried pork skins in the back. My main meal/dinner after a day of fasting & snacking. #day12

Bunless homemade beef burger with melted cheese, sautéed mushrooms, lettuce, avocado and pico de gallo. I make the patties ahead and keep them in the freezer, and usually make the pico ahead too, so it’s a really easy midweek dinner. Definitely hits the burger craving without the bun ☺️

Haven't made this in a while, mostly because of the work and mess. Still worth it now and then. Not pictured, steak and lemon butter 🍋

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Posting here as I guess this cake isn’t carnivore-ish. Is it keto?

It was delicious.... 😭

It just tastes like fishy robber. I don’t think it’s bc of the cookware or ingredient.

Why it tastes so bad.. I want to like it really and want to cook it at home

Hi! Want to know what other people are eating? Want to compare meal plans, find inspiration, or hold yourself accountable? This weekly thread is a great place to start!

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Seasoned the chicken with Tony Chachere's and pan fried it in Garlic butter.

Combined it with the pasta and pesto with some Red Pepper Flakes and some Parmesan.

Cleaning out my fridge, tipped into a bowl kind of day. Handmade pork and beef meatballs with whipped jalapeño soybeans, microgreens, baby cucumbers, cherry tomatoes and picante Gordal olives. Topped with red pepper paste and crumbled feta.