Salt gets a bad wrap, especially from the medical community, because it has some debilitating consequences if it is combined, in excess, with a standard western diet. But salt is probably the single greatest flavor producer in the entire kitchen, so Carrie and I wanted to take some time to demystify salt and present our […]
When we asked the Ketovangelist Kitchen group about their most troublesome meal, the number one answer was zoodles. Folks seem to love to eat them, but are super confused on how to make them simply and easily. So Carrie explains it all. She gives several methods and options on how to turn your zucchini into […]
The most common question asked by KETO folks, especially the newbies, is whether or not a particular food is KETO. Well, Carrie decided she would help you out by giving you some guidelines you can use to answer that question for yourself. 10:45 – If It Fits Your Macros (IIFYM), ingredients matter, and why an […]
Carrie and I asked the Ketovangelist Kitchen Facebook group for questions, and then we answered them. And, of course, Carrie is awesome. 23:45 – Can 90 second bread be made in an oven? 30:17 – Please explain the difference between almond flour and coconut flour, and can they be used interchangeably? 34:26 – What are […]
There is so much more to salami than just plain ol’ salami. There are dozens of styles, flavors, and types of salami and Carrie and I discuss a variety of them. And Carrie finds a new one that she just might enjoy. 12:15 – Charcuterie 13:13 – What exactly is salami? 18:38 – Nitrates in […]
Lettuce is boring, right? It’s boring and just a filler for the real food…right? Well, that depends. There are many, many types of lettuce, and many of them are interesting and add distinct flavors to your meals. Carrie explains this and more in this episode. 12:16 – Iceberg lettuce 14:21 – Butter lettuce 16:44 – […]
If you’re confused by dairy, because some of it’s KETO-friendly and some of it isn’t, this is the show for you. Carrie and I explain what’s what in the, sometimes, confusing ETO world of dairy. 10:55 – Milk 11:29 – How to determine if something is dairy 12:12 – Goat milk 17:04 – Half & […]
What is the most KETO cut of beef? How can you get the most from your butcher? All of this and more are covered in this episode. 11:34 – Cooking brisket and tri-tip 16:16 – Comparing British and American cows, which are better at what?
We get asked, pretty regularly, why we don’t put macros in our recipes. And the answer might surprise you. The bottom line, though, is that it’s because we like you. If you want a really good place to find out nutrition information about food, check out the USDA Nutrition Database 9:46 – Why Carrie’s recipes […]
In this episode, Carrie explains a foolproof way to cook pork chops and keep them moist and tender. And, Brian laughs harder than anyone has ever heard Brian laugh. Get the written instructions here: How To Cook A Pork Chop!
Learn about which oils are best for KETO, and which oils to avoid. 4:22 – What are the three types of oils? 5:05 – Carrie’s preferred oil 5:45 – Duck fat 7:45 – Olive oil 8:21 – Avocado and coconut oil, butter 9:54 – Combining oils 10:59 – Processed oils, including vegetable, seed, and canola […]
Are you tired of trying a new KETO recipe, especially a baked item, and having it not turn out? There’s an art to measuring food for recipes, and Carrie is the expert! She shares the best method to get consistent results with her recipes, especially the baked goods. Learn about the best way to measure […]