Meats & Sweets - Keto-Hypercarnivore With Summer Fruits

Hey there!  Thanks for still following me if you are reading this.

I've yet to get my website up to par, which takes up much of my online writing time focus.  Soon enough my goal is to be more blog-focused, for which I also have The Strong Spirit Path, covering non-food related topics.


Chicken breast, marinated in local white grapefruit (gotta find some way to use those up!), xvoo, salt, pepper, & garlic herb seasoning, then stir fried w/ onion, celery, and zucchini.  Topped with dulse at the end of cooking.  Pre-marinating the chicken in an acid makes it ultra tender.


When Don and I first transitioned to a low-carb diet post plant-based diet, we first included measured amounts of leaner protein, greens, fruits, nuts, and some fat.

Within a couple months, we upped the fat, and simultaneously began to diminish the plant food component, especially after coming across the work of Dr. Georgia Ede (Diagnosis Diet), and a few others discussing the dark side of plant foods.

The more we reduced total plant consumption, the more Don's psoriasis began to heal, so we continued.

Then we came across the Carnivore tribe, and started to follow Dr. Shawn Baker, although prior we mostly watched videos with Dr. Ted Naiman, and other folks at DietDoctor.com.

When I eat more instinctively, things seem to flow for me.  When I take in information about a particular dietary method, and jump in, I have mixed results.  Maybe improved health at first, but lack of resolution and/or a worsening of other issues over time.

I think how well any one way of eating will work for any individual will depend on what they had been eating, and the level of health conditions they are trying to resolve.

After over five years animal-free, going nearly plant-free for a spell seemed a good counter balance.  I still recommend this for many people at least for 1-3 months or longer, as needed, as outlined in The Hypercarnivore 30-Day Challenge ~ still available for free when you subscribe to my website.



The reason I recommend for many people that have challenging and chronic health conditions go for a period of time with minimal plant foods is because many foods believed to be benign, aren't!

Until many potentially problematic foods are eliminated, including the oxalate-rich greens, and then reintroduced, you won't ever know how much these foods can be negatively impacting your health.

I also have always had instinctual changes in taste preference that coincide with seasonal and geographical changes.

It's summer.  Who doesn't want to eat summer's juicy, flavorful fruits?

I had a good run of topping 4% cottage cheese w/ raspberries.
I also stir in a small amount of Pruvit 1:4:3 oil, or my own coconut & MCT oils, combined.
Great as part of breakfast, or as a stand alone simple snack.


Let's face it, many people prefer  to enjoy a variety of foods, without always having to say to themselves or family and friends, "no, sorry, I don't / can't eat that, it's not ______ (fill in the blank) Carnivore, or Keto, or Vegan, or....whatever."

Aside from personal preferences, Don and I previously believed meat and fruits (what we began to dub 'meats and sweets' back in 2017/early 2018) to be a perfect complement.  Meat is higher in sodium, and fruit is higher in potassium.

Throughout my earlier studies of nutrition, two things seemed well established:



Diet tribes can provide a source of community, fellowship, and support.

It can also make our minds go crazy, in the way that our minds tend to anyway without much help needed!  Suddenly we go into hyper-analyzation mode, scrutinizing our ever bite, and our every symptom.  If things are not 100%, we (or the most dogmatic in each tribe) question if we are 'doing the whatever diet perfectly enough.'

I find this to be as prevalent among the Carnivore Tribe folks as I did the Vegans.  I don't care for this mentality, no matter which  group.

Life changes.  Seasons change.  Our needs change.  Why should what we eat be so black and white?  

We live in a hot desert climate.  It only makes sense to balance our animal-based diet with more cooling, refreshing, easy to eat fruits.  

Adding in some fruits, including those botanical fruits such as squashes, cucumbers, tomatoes, peppers, and more, and/or soft leafy greens, mushrooms, well cooked or fermented vegetables, or tubers can help spare the need for higher protein, and balance an intake of excess fat ~ and sodium!

Grilled Salmon w/ Cucumber, Radish, Celery & Green Apple Salad w/ XVOO + Walnut Oil


Reducing fat will help prevent over heating, and over eating total calories which can thwart weight/fat loss progress.  YES, total calories matter.

For example, I am a petite, older female, and really only require about 1600 calories to maintain my weight without gaining fat, and/or possibly even lose a couple pounds of excess fat.  What I most want to do is eat in a manner that allows me to eat instinctually, without inadvertently over eating.  

And, of course to eat in a manner that produces results.  

I don't mean eat whatever junk food I want and not worry about the consequences, as long as my total cals are where they need to be, all though perhaps for some that would work.


Just to see what I was dealing with, I plugged into Cronometer some foods we have on hand.  Here is half a days worth of meals.  I added in the total plant foods I knew I would consume, just to see what the total carbs would be.



First melon of the season.  Not bad.  Not the best ever, but refreshing.


  • 1 cup cooked spaghetti squash (good source of beta carotene)
  • 1 cup cooked cabbage (good source of Vitamin C, and choline) 
  • 1/2 cup grapes
  • 1/4 large cantaloupe
All that combined is still less than 50g of total carbs.  

I would not typically buy a 'winter squash' during the early summer, however,
a neighbor gifted this to me.  It was locally grown.  And I must say, it was the sweetest spaghetti squash I've tasted in years!  It tasted like squash, versus water!  One cup cooked is under 8g of carbs, and 42 total calories.  Not bad!


I typically keep my total carbs lower than 50g, however, for the summer, I will flex that level, and test my upper limits.  According to Life Without Bread,  Dr. Lutz recommended to his patients to keep total carbohydrate intake to 72 grams, max.  I share in The Trust Your True Nature Low-Carb Lifestyle who may do better with more, and who may do better with less.



If my eating at least 50g of carbs helps me to eat less total fat, and more easily eat as per my appetite without inadvertently over eating, and it does not lead to any gastrointestinal issues or other problems, then it seems ideal.  



And while I say symptom-free I would suggest anyone just adding fruit after a period of abstinence to give it a few weeks.  You may very well have bloating for the first few days.  And, it will likely clear. If not, cut back on total quantity, or vary timing of fruit consumption.  I feel better having fruit prior to the rest of the meal, rather than after.  Unless it's berries.  Especially strawberries with fresh whipped or sour cream!



Try meats and sweets.  It's enjoyable.   What is not to love!  Savory, sweet, juicy, easy, and very satisfying!  Even wolves eat fruit!

If you eat fruit already, what have you found works for you?  Which are your favorite summer fruits?

Don will be loading a video about adding fruit to help him with his wretched cramping problem, so stay tuned.


1 comment:

  1. I like to eat more fruit in the summer too. Lately I've been hooked on cherry chocolate shakes. Ingredients are blended frozen cherries, milk, raw egg and cocoa powder.

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