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Thread: Eat More Fat! The Nutritional Ketosis Challenge continues... page 208

  1. #2071
    Pebbles67's Avatar
    Pebbles67 is online now Senior Member
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    Quote Originally Posted by Rosemary 231 View Post
    I don't know. I was interested in balancing electrolytes. I like to use bullion to increase sodium (for leg cramps) but I don't like the water retention that comes with it.
    How long have you been using the bouillon?

  2. #2072
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    Quote Originally Posted by Pebbles67 View Post
    How long have you been using the bouillon?
    Just started today, then I read about water retention and decided to stop. I'm within 3 to 4 lbs of my goal weight and I'm anxious to get the weight loss part over so I can settle on a size and buy what clothes I can afford. I've been going up and down about a half lb. for quite awhile. I think water retention is part of the plateau problem.

  3. #2073
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    eKatherine is offline Senior Member
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    If I crave salt and I'm not eating something I can salt I just put some large crystal salt in a tiny dish and eat it one granule at a time until I've had enough.

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    Quote Originally Posted by Pebbles67 View Post
    desert creature Awesome job! I need to use that cookbook. I own it too.
    I just wanted to mention that she has two cookbooks with "Everyday Paleo" in the title, this one is her second and has "Family Cookbook" under the title. Just in case you have the first, and can't find those recipes I mentioned. I swear I will be making her "Slow Chicken Curry" many more times - I had leftovers from it for lunch and dinner today, and I still can't get over how good it is. It was really easy, no exotic ingredients (Chicken thighs, curry powder, coconut milk, some veg, etc.) and done in a slow cooker.

  5. #2075
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    To the person who needed a recipe for stevia-free fat bombs..

    1 stick butter
    1 cup coconut oil
    1 cup almond butter
    8 or 10 oz unsweetened, 100% chocolate bar (I use one by Pralus).

    Melt it all together, pour into muffin cups and freeze.
    I love them!
    Last edited by walkerlori; 03-04-2013 at 07:02 PM.

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    cream cheese with cinnamon, yum reminds me of cheese cake. I use goat cream cheese.

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    I make the cream cheese clouds and add cinnamon and cloves - yummers! Just go really light on the cloves cuz they can really carry a punch! If you really whip them up a lot they get sorta airy --- so you can eat even MORE for the same calories. bonus!
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    I'm doing this because I'm worth it - because I'm worthy - because I love myself.

    Goals: Healthy mind, healthy body, happy soul.

  8. #2078
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    Looking for Pebbles or Demuralist's bone broth recipes...

    I cannot get the search function working for this site - it won't find words I KNOW are in here. I am looking for the bone broth recipe that Pebbles and Demuralist uses. Can someone let me know where it's posted? Can't find it in LCHF recipe group either. It might be in the first Eat More Fat thread Pebbles started. Search function won't let me find that either...
    Thanks!

  9. #2079
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    Gosh, that makes me feel special!

    Making a batch right now.

    3 to 4 pounds of bones roasted in a 400 degree oven until browned
    Let cool
    Put them in a crock pot add cuttings from veggies (celery and onion and garlic bits) and cover with cold filtered water
    Add a splash of apple cider vinegar
    Salt and any seasonings you like (I like spike)
    Cook on low until the marrow is soft
    Strain through a fine sieve
    I usually use it 1 part to 3 parts water in soups
    Freeze it in ice cube trays

  10. #2080
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    Quote Originally Posted by demuralist View Post
    Gosh, that makes me feel special!

    Making a batch right now.

    3 to 4 pounds of bones roasted in a 400 degree oven until browned
    Let cool
    Put them in a crock pot add cuttings from veggies (celery and onion and garlic bits) and cover with cold filtered water
    Add a splash of apple cider vinegar
    Salt and any seasonings you like (I like spike)
    Cook on low until the marrow is soft
    Strain through a fine sieve
    I usually use it 1 part to 3 parts water in soups
    Freeze it in ice cube trays
    do you have any idea how much this makes & what the macros are?

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