Meal prepping is my new secret weapon for weight loss on a carnivore diet. It’s requires a lot of time and work, but it’s absolutely worth it in my opinion.
And yes, I know…enchilada sauce is not carnivore!
0:00 Intro
1:02 Recent struggles
2:05 This week’s meals
2:57 How I cooked everything
10:20 All my food for the week
12:03 The final product
Here are some of the tools and supplies I used this week:
Glass storage containers: https://amzn.to/3VZbHuB
Dutch oven (the beautiful blue pot that I cooked the chuck roast in): https://amzn.to/3U6m110
Digital food scale: https://amzn.to/445ExeT
Pyrex glass bowls: https://amzn.to/44FMkQJ
Redmond Real salt (Use code DELIGHTED for 15% off): https://glnk.io/lr559/delightedtomeatyou
Type your zip code into https://www.realmilk.com/ to find raw milk near you.
The app I use to figure out macros and to track my food is called Cronometer.
Let’s connect on Instagram: https://www.instagram.com/delightedtomeatyou/
Here are some referral/affiliate links you can use if you’d like to support my channel! Just follow these links (or save them as a bookmark on your browser!) when you want to order from these sites. After you place your order they will give me a small commission on whatever you buy… and you’ll save money by using my code and/or link. Thank you so much!
Redmond Real Salt and electrolytes https://glnk.io/lr559/delightedtomeatyou Code DELIGHTED for 15% off
Noaic Balm: https://www.noaicbalm.com/?ref=iW65FE9P Code DELIGHTED for 10% off
Spearhead Soaps: https://www.spearheadsoaps.com/?ref=cqeyb46d Code DELIGHTED for 10% off
Pluck Organ Blend Seasoning: https://eatpluck.com/?ref=p6u3saat Code DELIGHTED for 10% off
Carnivore Crisps: https://carnivorecrisps.com/?ref=jGjhpukb5dPgB7 Code DELIGHTED for 10% off
The air fryer I love: https://amzn.to/3NIRdBx
PowerPuck: https://thepowerpuck.com?ref=jennifer_geissert Code DELIGHTED for 10% off
Carnivore Bar: https://the-carnivore-bar.myshopify.com/?sca_ref=3746444.mE4m5plp1r Code DELIGHTED for 10% off
Real Dog dog treats and chews: real.dog/delighted
Natural Cycles period/ovulation tracker https://natural-cycles.sjv.io/9gO6Ae Use my link for 20% off a 1 year membership + a free thermometer
Fora Glucose/Ketone Monitor: https://www.fora-shop.com/products/fora6connect-glucose-and-ketone-testing-kit Code DELIGHTED for 10% off
Nutrisense CGM: code DELIGHTED25 for $25 off your first month!
https://www.nutrisense.io/?rfsn=7583974.12d824&utm_source=affiliate&utm_medium=referral&utm_campaign=@delightedtomeatyou&utm_term=7583974.12d824&subid=youtube
Carnivore Diet Cheat Sheet: https://www.delightedtomeatyou.com/resources/carnivore-diet-cheat-sheet/
Check out my Amazon shop: https://www.amazon.com/shop/delightedtomeatyou?ref_=cm_sw_r_cp_ud_aipsfshop_aipsfdelightedtomeatyou_0RYVSF95AAZZFSX5DVX7
#CarnivoreWeightLoss
#CarnivoreDietWeightLoss
#CarnivoreDietResults
#CarnivoreDietSuccess
#CarnivoreTransformation
#CarnivoreDietBeforeAndAfter
#CarnivoreWeightLossJourney
#CarnivoreDietFatLoss
#CarnivoreDietBodyTransformation
#CarnivoreDietProgress
#CarnivoreWeightLossTips
#CarnivoreDietWeightManagement
#CarnivoreDietHealthyWeightLoss
#CarnivoreWeightLossStories
#CarnivoreDietInspiration
#CarnivoreDietWeightLossExperience
#CarnivoreDietMetabolism
#CarnivoreDietLifestyle
#CarnivoreDietWellness
#CarnivoreDietHealthyLiving
#mealprep
#carnivoremealprep
hi welcome to the channel if you’re new
here I’m Jen and I’m delighted to meet
you I’ve been working hard for the last
couple of years to optimize my diet
which most of the time tends to be a
carnivore diet in order to optimize some
of my chronic health conditions but also
to try to maintain a good healthy body
weight the health stuff has been really
under control for over a year now I’ve
been off all my medications for a year
and a half but weight loss has eluded me
so the newest trick that I found that
seems to help in that area is to meal
prep meal prepping has been a godsend to
me for many reasons one is because I
work really long days at the hospital
12-hour days plus and so I don’t have
time to cook on those days number two
the food that I prep is really easy for
me to eat on the go or at home and
number three meal prepping always allows
me to have good food choices ready to go
which helps decrease temptation to
overeat or eat things that don’t help me
reach my goals so for the first five
weeks of doing this my daily meals added
up to about 1,800 calories per day and I
lost about 10 lbs
however I have noticed a couple of
things that are not optimal I typically
finish all of my meals wanting more food
and I struggled a lot harder than I was
expecting when I had family in town last
week and was off my meal plan schedule
also I have not been pooping as much and
when I do it’s definitely kind of more
constipated poops than what I’m
typically used to in fact I went nine
days without pooping at all a couple
weeks ago that can’t be good so this
week I’m actually going to try
increasing my daily da calories to about
2,000 per day that way I’ll have a
little more wiggle room for increasing
fat which I think will help with my poop
situation but also with my general
satiety I’m pretty sure that I’ll
continue to still lose weight especially
because I’m very active so we’ll see how
it goes you know I’ll keep you in the
loop this week I prepped some really
delicious stuff I’m actually excited
about it but I have to warn you that
there is one meal that is not fully
carnivore I used one non-c carnivore
ingredient in the recipe which I know is
going to take some people off but I’m
sharing it anyway because I want to be
completely transparent so my three meals
for each day this week are cheesy
scrambled eggs and beef the world’s most
delicious chuck roast and wait for it
enchiladas that’s where the non-c
carnivore part comes in so I used
enchilada sauce which is definitely not
carnivore but here’s my argument for
making it if you care to hear it I chose
what I think is a pretty clean enchilada
sauce it does not have any seed oils or
anything like that no sugar
and I’ve had it before and I’m pretty
confident that it doesn’t cause any
negative skin reactions or anything like
that for me but most importantly this is
one of very few recipes that my non
cornivore boyfriend will eat with me we
almost always eat separate meals but he
really likes this one I feel good about
feeding him this way and it allows us to
enjoy a meal together from time to time
which is kind of special to me I’d like
to be able to do that on occasion so
join me now as I show you exactly how I
prepared everything I started the chuck
roast first cuz it has to cook the
longest I bought these two honestly a
bit overpriced Chuck rast from the
grocery store I ended up paying about
$25 for just under 3 lbs of meat but I
will be able to stretch this over seven
meals so I feel okay about the price I
started by heating up some ghee in my
Dutch oven so I can get a good sear on
these check roasts before cooking them
low and slow all day once the ghee was
hot I seared each roast on both sides
for about 2 minutes you can see they
ended up with a beautiful brown crust
this part is not required if you’re
short on time or patience but it does
make the final product just a bit more
tasty once the meat was nice and brown I
turned down the stove top to low in
preparation for simmering I cut both of
my roasts in half just to make them fit
into the Dutch oven a little more easily
salted them liberally and then added
them back to the pot then I added enough
water to mostly cover the meat even
though I did turn down the stove the pot
is still super hot so we’ll get a
rolling boil for a few seconds just be
careful I covered my pot and checked it
after about 10 minutes to figure out if
I had it at the correct stove top
setting to keep it as a slight simmer
this is too much of a boil so I turned
it down a little bit more after about an
hour I tasted the broth I’ve learned
from chefs much greater than myself that
if you’re cooking in water then your
water must taste good if you want your
food to taste good this water tasted
fantastic nice and salty so I continued
on cooking without making any
adjustments to the broth while the chro
simmered on I started in on the
enchiladas I’m using this tilam mil
pepperjack cheese which I guess also
isn’t fully carnivore because it does
have a teeny bit of peppers in it I
chose this one mostly because the orange
ones they all have dye in them for
coloring and this one doesn’t I have
been known to use pre-shredded cheese in
a pinch but I prefer to shred it myself
because it’s cheaper and there are no
anti-clumping additives like potato
starch if you don’t already have a
cheese grater like this one I would
highly suggest getting one it’s way
easier to clean than those old box
graders those are also clunky to store
and they get rusty over time this is
what 8 ounces of cheese looks like it’s
quite a bit next I browned 2 lbs of
ground beef I’ve been slowly switching
out my cooking services and this one is
copper I’m not sure that it’s a ton
better than Teflon but I do like it it’s
pretty and it’s easy to clean I’m slowly
weaning myself off the plastic and onto
to Wood like this wooden spoon that I
remembered to use at the end I’ll be
honest I don’t love this spoon but I am
on the hunt for a set that I’ll like
better here’s a little trick for
managing the rendered fat from the beef
I line a large bowl with aluminum foil
then put a strainer in the bowl I dump
the meat in the strainer and all the fat
is contained in the foil if I’m in a
hurry I toss the bowl in the fridge so
the fat will harden and I can just throw
it in the trash yeah yeah I know a lot
of you say I should keep it but I have
plenty of fat I never keep the fat that
is rendered from cooking unless it’s
really fancy fat like duck fat or
something these are all of the
ingredients for my enchiladas 2 lounds
of ground beef three packages of egg
life wraps 8 oz of shredded cheese and
then the enchilada sauce I like this
cete brand because it’s the cleanest I
found and it does taste pretty good if
you peek at the ingredients you’ll see
that it’s just a bunch of real food
inside even if it’s not carnivore I’m
making two batches of enchiladas so I
have two jars of sauce I poured one
whole jar into my meat as well as about
half the shredded cheese and then
stirred that all together this recipe is
meant to make 18 enchiladas it can be
tricky to know exactly how much meat to
spoon into each wrap so I tried to
separate my meat in the pan into three
distinct fractions just to help keep me
on track it’s still in a starting out by
putting too much meat into each wrap but
I figured it out quickly before I got
way off track a standard sized baking
dish holds nine of these enchiladas so
three packages of egg life wraps is
perfect for a double batch of this
recipe I didn’t actually plan that it
just worked perfectly before I assembled
the second pan I preheated the oven to
375° F once each enchilada was rolled I
poured the remaining enchilada sauce
over all of them I wasn’t sure if the
uncovered portions of the egg life wraps
would get too crispy in the oven so I
spread the sauce out evenly turns out
the wraps don’t get too crispy even if
they’re not covered so don’t worry about
this step if you don’t care then I
sprinkled the rest of the cheese over
the top of the enchiladas and covered
them with foil before I tossed the
enchiladas in the oven let’s check in on
the chuck roast it’s looking good but
it’s not yet fork tender so she’s going
to get to keep simmering for a while
meanwhile these enchiladas are going in
the oven for 20 minutes while they’re
cooking I’ll start in on the cheesy
scrambled eggs and beef first I browned
another pound of beef and then turned my
attention to my eggs
if you care when I buy eggs from the
store I do pay the extra money for
pasturised but I typically buy them from
a girl at work who has chickens they are
way cheaper that way and her eggs are
just as pasturized as the ones at the
store I’m making seven days worth of
food and I want each serving to contain
four eggs so I’m cracking 28 eggs into
this bowl I whisk them just a little bit
to get most of the yolks popped heat it
up a little more ghee in my copper pan
and poured in my eggs there are so many
eggs so this is going to take a while
in the meantime I’ll go ahead and take
out the enchiladas while the eggs are
starting to cook let’s see how they look
oh yay they look great and trust me they
smell great too I can’t wait to eat
these and I know Matt’s going to love
them too after maybe 5 minutes my eggs
finally started to cook up I stirred
them around until they looked like this
they’re still a little Teensy bit runny
but I’m going to stop the cooking now
because they will cook a bit more when I
reheat them for each meal I’m pouring
this into a glass bowl so I can add the
beef and then measure the mixture so
I’ll know how much to add to each day’s
container look how stinking clean this
pan is after all that that is why I love
it unfortunately the bowl that I put the
eggs in is too small to easily add the
beef so I’m going to have to use that
bowl that I poured the beef fat into
earlier the fat hasn’t yet been in the
fridge long enough to fully Harden so
I’m going to pour it into the jar that I
collect fat in we got a lot of fat
collection methods in this house I’m
trying to be graceful year but I spilled
a little which is precisely why I do it
in the sink instead of on the counter
then I just scrumple up the foil and and
toss it in the trash this bowl is much
bigger which allowed me to pour in a
pound of beef I took a quick measurement
and found that this weighs 60 oz just
about which means that I’ll be putting
about 8 and 1 half ounces of this
mixture into each day’s container
remember I’m doing seven days worth of
containers it’s been about 4 hours since
I started the chck so I’m checking in on
it again it’s getting really close to
fork tender but I’m not sure that every
little bit is quite tender enough yet so
I’m going to let it go just a little bit
longer while we wait I’ll show you some
of the damage that I’m going to have to
clean up here’s a little behind the
scenes action to show you what a messy
cook I am and how many dishes I have to
go through I took a little break to
clean all the dishes and then checked my
chuck roast 30 minutes later it’s now
been simmering for 4 and 1/2 hours and
this is what I mean by fork tender each
piece is so tender that it falls apart
when I put a fork in it so I remove the
meat from the broth because I want to
measure out each day’s serving don’t
worry I’ll add back this delicious broth
later I track my food ahead of time with
specific targets and I accounted for six
ounces of chuck roast each day dang it I
put my meat into this pourable glass
bowl that would be perfect for the broth
so I’m going to switch out bowls again
just FYI if you’re going to meal prep
for a week at a time then I’d suggest
having a good set of glass bowls and a
lot of them here’s my whole week’s worth
of food we’ve got chuck roast in its
delicious broth scrambled eggs and beef
plus some cheese to top it with and two
pans of enchiladas and of course all my
containers to store the food in for each
day and my scale for the food items that
need to be weighed in order to determine
the appropriate size I mentioned before
that I tracked 6 ounces of chuck roast
per day but that’s based on the raw
weight of the meat so I’m going to
estimate that I need to put about 5
ounces of beef into each of these
containers I may be a little off with my
estimate there but I bet I’m close once
I dished it all out I added the broth
back to it I store all my food and glass
containers mostly because I feel less
weird about reheating them in glass
instead of plastic but you can do
whatever works for you next I dished up
the egg mixture into each Bowl remember
the whole mixture weighed about 60 oz so
I’m spooning 8 and 1 12 ounces of eggs
into each Bowl I didn’t add any
seasoning while cooking so I’ll be sure
and have my favorite Redmond Real Salt
with me when I eat this and if I’m at
work I’ll have my little baby Shaker I
never leave home without it I topped
each bowl with one slice of sarento
cheddar of course you don’t have to add
cheese but it’ll be gooier and more fun
if you do lastly I served up these
enchiladas I know I’m a weirdo but I’m
including one enchilada from each pan
for each day’s container because one pan
got more enchilada sauce on it and I
want the macros to even out yeah yeah I
know I need to take a chill pill I don’t
have enough large matching containers so
I get to use these three cute bamboo lid
ones that my friend Jess Randall gifted
me for my birthday last year it was
almost exactly a year ago cuz my
birthday’s coming up she got them custom
engraved and I love love them so much
yes if you’re watching thank you after
all that work Here’s the final product
this is 7 days worth of breakfast lunch
and dinner plus one cup of raw milk per
day I freeze it in th one pouch each day
so it doesn’t go bad plus you know I
take one of my homemade multivitamins
each day I will actually pin the video
that teaches you how to make these at
the end of this video now there’s one
more thing that I eat each day that I
haven’t mentioned before it’s not
carnivore so brace yourselves again I
eat one single solitary Brazil in that
each day because they’re such a good
source of selenium and my previous
nutrient tracking revealed that selenium
is a nutrient that I tend to be a little
deficient in I always feel super
accomplished when I look at what I’ve
done here it took me 5 and 1 half hours
from start to finish which included a
quick grocery store run filming all this
and cleaning up speaking of clean up
remember I already did dishes once and I
still have all these to do one thing I
want to point out though is why I love
my Dutch oven so much it looked like
this after cooking the chck roast it’s
cast iron but it’s ceramic coated so I
can easily wash it all it takes is some
soapy water and a little bit of
scrubbing and it looks good as new every
time that was a lot of work but it’s so
worth it because now I have a whole
week’s worth of food for seven whole
days I don’t have to cook a thing and I
won’t have to think for even a second
about what I’m going to eat if you’re
interested in any of the items that I
used for cooking today I think I’ve got
them all tacked below and for the record
I only store about 3 days worth of food
in the fridge at a time the rest goes in
the freezer until the day before I’m
going to eat it no it’s not quite the
same as freshly cooked but the
difference is minuscule compared to the
benefit of meal prepping this way thank
you so much for watching it’s really a
lot of work to prepare all this and film
it all and put it together in a video
but seriously it’s so worth it to me if
it’s helping you half as much as this
new meal prepping situation has been
helping me it would make my day if you
would like this video leave a comment
and if you haven’t already please
subscribe have a lovely rest of your day
and we’ll chat again soon