Tag: animal based diet

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How to hit your protein & examples of meat based meals on carnivore, low carb, and keto

Meal prep cheat sheets to help give y’all visuals on examples of how to break down meals. 

Had tons of questions about how to hit 50g of protein. The biggest tip is TRACK YOUR FOOD! 

I like MyFitnessPal.

Educate yourself on what it is you’re consuming in meals. You don’t have to track forever, but self awareness is an investment that will serve you for a lifetime.

Here are cheat sheets of a variety of meats & animal based foods to make this as easy & basic af as possible!

You can eat 2-3 meals/d or even 4 of you need to. You guys can do things however you want, there is no right or wrong way.

Protein requirements will vary for different individuals, your goals, food & training preferences, health history, digestibility, etc…

I still recommend weighing out your meat raw, which is the information available on the label. Meat shrinks down 20-30% in weight after cooking. I find most people are either weighing & logging meat incorrectly &/or are inefficient at eyeballing. 

Also included the “meat your macros” with #MeatBars examples if you like 2 meals/d.

Hitting protein goals is a non-negotiable. Starting out hitting your maintenance macros is also highly recommended when adjusting to this way of eating (WOE). Use the tdeecalculator.net to find yours.

Our need for protein becomes even more important if we’re avid exercisers, in a muscle-gaining phase, a fat loss phase, &/or as we age.

My typical range is .8-1.2g/lb of bodyweight for most active individuals. The leaner the individual, the higher protein most can tolerate or require. I’ve had some even prefer up to 1.5g/lb of bw especially if they’re carnivore & in a fat loss phase. Those with more body fat, I’d likely have aim closer towards that ~0.8 recommendation.

Some examples I’ve used with clients:

21-40 y/o, 105 lb, 5’0-5’2 lean individual = ~105-158g protein (~1.0-1.5)

30 y/o, 120 lb, 5’2-5’3 lean individual = ~120-135 grams protein (~1.0–1.1)

30 y/o, 160 lb, 5’3-5’5 individual = ~130 grams protein (~0.8)

45 y/o+, 130 lb, 5’3 individual = ~130-145 grams protein (~1.0-1.1)

Happy meal prepping!

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What fitness and being raised on a farm taught me

Life ain’t always tacos & tequila 🌮🍸but it should be 🎉 😝 (more like beef & bourbon🥩🥃 for this girl.)

In other words, you don’t always get whatcha want but ya get whatcha need. It hinges on your perspective & reaction.

Yes, ‘whatcha’ is a word. Hxll my talk & text can’t even decipher my Indiana twang. Anybody else have that problem? 📲 

Raised on a cattle & crop farm in small town Indiana I grew up hearin things like, “Sexy as socks on a rooster” and “Quit your dickin around” an awful lot. 😂 

Cleaning the barn 💩🐮 was punishment. That and picking up rocks out of the field.

And you did not wanna hear mom say I’m gonna call dad — you knew your a$$ was in trouble.

I wouldn’t have changed my childhood for anything. Priceless life lessons that never could’ve been taught sitting in a classroom — the value of hard work, honesty, the Golden Rule, love, teamwork, responsibility, discipline, & the relentless pursuit of betterment.

Katie what the hxll does this have to do with your bathroom photo this mornin half naked in @Amazon underwear? 😆 — I’m getting to that.

You see these life lessons were the foundational bricks that transferred into my success habits AND fitness.

Most people scroll & look at the after photo & want to be &/or look like that person but they’re not willing to commit & do the work behind it. That’s what you need to think about. 

Can you do what that person had to do to get where they are? (Eat more food, reverse diet, commit to healing & rest, work thru the hunger in a cut, etc)

Is that your story & authentic self?

Have you learned the correct bricks to build your foundation? (Macros, eating maintenance, what foods you can digest, trigger foods, eating schedules, workout schedule, etc)

Growing up on a farm & fitness taught me a few things:

— They taught me I CAN do the hard things. I’m stronger than I think.

— They taught me how to stay committed, not just by what I looked like in the mirror, but simply by keeping the promises I made to myself to be healthy.

— They taught me discipline. Getting those workouts in, working with my 4H calves, hitting the macros, eating foods I can digest vs crap, sleeping over drinking all night.

— They taught me the value of hardwork & that I can do anything I put my mind to.

— They taught me having a serving & loving heart is more important than having a set of abs or five grand champions. 

As creatures on this earth, we either find comfort in not trying or comfort in the extreme. It’s difficult to find comfort in the balance.

There will be bumps along the way. They’re called lessons and remember you don’t always get what you want you get what you need 🌱 🪴 

Cheers y’all happy St. Patrick’s Day from Kelly Farms🍀🍻 

Go make memories, have fun, remember no good story started with a salad 🥩🥗🥂😄

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Lilbitoffit Airfryer And Crockpot Ribs! 2 Easy Recipes!

You had me at RIBS!

I prefer my beef ribs in the crockpot (or smoked), they come out fall off the bone tender vs in the airfryer.

I like my pork back ribs crispy on the outside. Prefer them in the airfryer. I cut them up into singles or doubles so the outside edges are all crispy!

When choosing your ribs, remember there are different kinds of ribs.

  • Beef short ribs have the meat on the top of the bone. They’re a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness.
  • Pork back ribs are taken from around loin, the muscle that runs along the back on either side of the spine. They’re curvier & shorter than spareribs (hence why they call them “baby” back ribs) with lean meat both between & on top of the bones. They’re leaner, smaller, & slightly more expensive than spareribs.
  • Pork spare ribs come from the belly area. They’re thicker, meatier, fattier ribs.
  • Beef flank ribs are typically used for faster cooking in Asian dishes when the ribs are cooked hot & fast. In the flanken style of short rib, this thin cut, which is about 1/2-inch thick, goes across the bones so that each slice contains a few pieces of bone.

Airfryer Instructions

  1. Optional: Season the ribs with bbq spice rub or your preference covering both sides
  2. Cut rack of ribs into sections 4-5 ribs to fit 
  3. Preheat air fryer to 380, place ribs in the air fryer, meat side down, cook for 20 minutes.
  4. Flip ribs over, cook for an additional 10 minutes on 380.
  5. Optional: Once the timer is up, cover with bbq sauce. Cook for 5 minutes on 400.
  • Quick Tips: I cut my pork ribs into 1-2 bone sections so the outsides come out crispy. You can also throw them in the air fryer for around 22 minutes at 380-400 (no preheat). Set it & forget it. Season with salt. Mine still come out good if you’re in a hurry. I prefer just salt as seasoning. 

My Basic Crockpot Instructions 

  1. Set crockpot on low. 
  2. Cut rib rack in half, place in crockpot with 1 cup water. 
  3. Cover, cook over night 8-10 hrs. They fall off the bone. Add whatever sauces or seasoning you like.

Enjoy y’all!!!