Coconut Curry Shrimp

This is a fun and quick weeknight dinner, super flavorful and colorful. You can use full-fat coconut milk if you’re at your goal weight, or light coconut milk on a weight-loss protein-sparing day. Other kinds of seafood can be substituted for the shrimp, like fish, scallops, clams, or calamari. Enjoy! Serves 2.

Ingredients:

Shrimp:

2 pounds of medium shrimp

1 T coconut oil

dash sea salt

Sauce:

1 can coconut milk, no gums - I like Native Forest

1 T fish sauce

1 T tamari sauce

1 t garlic powder

dash onion powder

2 t minced fresh ginger or 1/2 t ginger powder

1/2 t ceylon cinnamon

1/2 t turmeric, optional

3 T chopped Thai basil, optional

lime slices for serving

Instructions:

Whisk all the sauce ingredients together in a small bowl and set aside. Heat up the coconut oil a large cast-iron/stainless steel/copper pan on high until hot. Add the shrimp and the dash of sea salt, stirring constantly with a wooden spoon until the shrimp are pink and cooked through, a couple minutes. Pour in the sauce. Stir until hot and well combined, and remove from heat. Add more fish sauce and/or tamari to taste, for saltiness. Sprinkle herbs on top. Serve immediately with limes on the side.

Perfect Boiled Eggs

I’ve recently fallen in love with boiled eggs. They are perfect for protein-sparing days because they don’t need to be cooked with butter or other fat in the pan like with omelets, scrambed eggs, and fried eggs. All you get is the super-healthy fat in the yolk, which is 4.5 grams/egg. And with 6 grams of super high-quality protein each, they are super filling, delicious, and done in minutes! This recipe is choose-your-own-adventure, depending on whether you prefer your yolks runny, medium, or hard! Enjoy!

Ingredients:

Fresh eggs, soy- and corn-free (how many depends on the size of your pan: not more than will fit in one layer in the bottom of your pan, with some space around them)

Instructions:

1. Boil 3 inches of water in a medium sauce pan, being sure it’s not more than half full so there is room for your eggs after the water boils.

2. Lower fresh cold eggs into the rolling boiling water with a large spoon so they don’t crack on the bottom of the pan. Work quickly so that they don’t start cooking much before you get the timer set. Keep heat on high.

3. Set the timer immediately. Runny yolks = 7 minutes. Medium yolks (my fave) = 8 minutes. Hard yolks = 10 minutes.

4. When the water comes back to a roiling boil, lower the heat to medium, making sure that there are still simmer-bubbles in the water.

5. When the timer goes off, immediately pour out most of the hot water and add cold tap water to fill the sauce pan. Dump that water and fill it again with cold tap water to stop the cooking.

6. Peel, season with sea salt and pepper, and eat warm! Leftovers can be stored in the shell in the fridge for up to one week and eaten cold.

image: Photo by Anton Nazaretian on Unsplash

Breaking Through a Fat-Loss Stall: Why High Fat Alone Isn’t Enough

Why fat loss stops — and how to restart it without starving.

One of the most common frustrations I see in the carnivore and ketogenic world is the dreaded stall. At first, the weight falls off effortlessly. Butter, ribeye, fasting windows — it works, until suddenly it doesn’t. You’re doing all the same things you did before, but the scale won’t budge and body composition doesn’t shift.

This is where most people either double down (more fasting, more fat, fewer meals) or give up altogether. But here’s the thing: if you’re stuck, it’s not because you’re broken — it’s because your metabolism has adapted.

Why Stalls Happen

In the beginning, a high-fat carnivore approach works because it lowers insulin, balances blood sugar, and cuts out inflammatory foods. But over time, your body is smart. If you’re constantly pouring in butter, tallow, and fatty ribeyes, it has little incentive to tap into stored fat. Add in intermittent fasting and long stretches without food, and the metabolism often responds by downshifting thyroid function and ramping up stress hormones.

That’s why I see so many people who are:

• Cold all the time, with low waking temps (a thyroid red flag).

• Stuck in fat loss, despite “perfect” keto or carnivore compliance.

• Experiencing estrogen dominance (stubborn weight around hips, thighs, or belly, PMS-like symptoms even in menopause).

• Feeling more tired, not more energized, the longer they stay in a high-fat + fasting rut.

The body simply adapts. It’s not a willpower issue — it’s physiology.

The Stall-Breaker Strategy

Instead of cutting calories harder or fasting longer, the solution is often the opposite: feed your metabolism — just in a smarter way.

Here’s how:

• Keep protein high. This preserves muscle, supports thyroid conversion (T4 → T3), and keeps you full.

• Bring fat down strategically. Not “low-fat” in the mainstream sense, but leaner cuts, fewer add-ons, so your body burns its own fat instead of the butter you ate.

• Keep calories adequate. The worst thing you can do is starve — this lowers thyroid output and raises cortisol. With the right macro balance, you can keep eating plenty while still tapping into stored fat.

• Optional metabolic support. For some, especially those with thyroid issues or long stalls, adding in “animal-based carbs” — think a drizzle of honey, ripe fruit, or dairy sugars — can provide a metabolic spark. Even the Lion dieter who never thought about carbs may find curiosity here when nothing else is working.

Other Keys That Break Stalls

Sometimes fat balance isn’t the only piece:

• Thyroid Support – If you’ve been under-eating or fasting for years, thyroid function often drags. Without enough T3, fat loss stalls no matter what you eat.

• Estrogen Detox – Many women (and men) have excess estrogen that keeps fat locked in. Supporting estrogen clearance can make a visible difference.

• No More Fasting Marathons – Skipping meals may feel effective at first, but in the long run, it raises stress hormones and slows metabolism. Eating regularly (with the right foods) works better.

• Gut Health – Bloating, slow digestion, or methane overgrowth can keep the scale stuck, even on carnivore. Healing the gut is often part of the stall-breaker plan.

Why You Haven’t Heard This Before

In carnivore and keto circles, the loudest message is still: “Just eat more fat.” That can work for a while, but it’s not the whole picture. The reality is that fat loss requires metabolic flexibility, and if your strategy isn’t evolving with your body, you’ll get stuck.

The good news? You don’t have to choose between being hungry or being stalled. You can eat big, satisfying meals, stay animal-based, and still unlock fat loss — if you know how to shift the dials correctly.

👉 The details — how much to lower fat, whether to cycle in honey or not, how to support thyroid and estrogen balance, how many meals work best for your body — are unique to you. If you’re stalled, I can help you map out the exact steps that fit your metabolism, history, and goals. This isn’t about another crash diet. It’s about breaking through intelligently and keeping your results.

Easy ways to keep protein high, while still lowering fat:

-Skim milk and collagen powder milkshakes, optional ingredients are a little stevia (or honey or maple syrup), vanilla, a dash of salt, PB2 peanut butter powder (no seed oils), berries, etc.

-Whole eggs everyday, adding whites if you’d like. Even though the yolks have 4.5 grams of fat each, your body needs at least 30 grams/fat each day and egg yolks are an excellent source. My favorite is soft-boiled.

-Fat-free lunch meat. Even organic lean pork and chicken are fine, because there is no unhealthy PUFA fats when there is no fat. It’s just protein. Be sure to check the labels and find organic lunch meat that is 0-1 gram of carbs and 0 grams of fat. Pure protein. Roll it up with pickle slices and mustard for an awesome lunch.

-90/10 or 95/5 Ground beef, super lean steak without much marbling, and beef liver. You can cook it in a dry cast iron pan with lots of sea salt and it is delicious. Maybe a bit of butter or ghee but count your fat grams.

-Nonfat greek yogurt with Nunatural Liquid Vanilla Stevia or a little honey. I love the thickness and creaminess of greek yogurt. Be sure to watch for any additional ingredients besides milk and probiotics, especially “nonfat milk powder” which is pure lactose/milk sugar. Or make your own yogurt and let it ferment longer and it’s basically carb-free. I like to add a few raspberries or blueberries on top, and it feels like a wonderful dessert.

-Lean pork loin or boneless skinless chicken breasts for dinner.

-Lean seafood like white fish, salmon without the skin, shrimp, oysters, scallops, and. mussels.

There’s nothing better than losing weight while full. Please reach out for a nutrition session with me if you have questions!