 My sister is no longer on the carnivore diet so I'm going to take you guys through what I've been preparing for her lately and for anyone unfamiliar my sister's been carnivore for over two years might even be closer to three and we use the carnivore diet to get her to a healthy body weight you know from being very overweight if not obese. So my parents were giving her some birth control, messed with her cycles pretty badly. She actually lost her period for seven, eight months and the reason we did this dietary switch is to incorporate more copper and magnesium-based foods and within about three weeks of doing so her period immediately came back. So I'm going to show you guys how we did that starting with breakfast. Hi YouTube people! I'm going to eat my brother's delicious pancakes now for breakfast. Gina what do you normally have for breakfast? Is it either pancakes or what? Or eggs. Eggs I should say. Gina someone said in the comments yesterday his name was Waldo Ludowski when you were eating the cheeseburger that he wanted to lick the grease off your lips. What do you have to say to Waldo? Well Waldo thank you for that compliment. That's very nice Gina. Very nice of you. I don't think Waldo deserves any respect. Okay. Are you single Waldo? And are you my age? That's my question for you. Very unlikely but we can hope. So Gina how do you like the pancakes? They're so moist and delicious and to senior ladies my brother is single. Yeah if you feed these to anyone these are you know some of the best tasting pancakes you can have and they're full of fat soluble vitamins, B vitamins, very very nutritious. Also calorically dense for energy to get you through most of the day. It's so good and moist. The good thing about this batter is you can put pretty much anything in it really. I'll show you guys how I made this batter. I was recording for five minutes without realizing the microphone was off so we're gonna give this another shot. It is the night before my brain is clearly fried and the reason you want to make the pancake batter ahead of time is because the flour needs to hydrate the flavors meld. It just tastes better and makes a better pancake. So this is a classic pancake recipe like made with regular flour milk and eggs but I'm using really high quality ingredients. So whatever ingredients you have that are the highest quality you know natural from a local farm that's what you would want to use in the place of these. By no means is what I'm using today the highest quality but it's probably better than what 99% of people are eating on a daily basis. So in this bowl I already put the flour the milk and some honey so let's touch on those first. So I'm using hard red winter wheat which is basically all modern wheat. Like if you're eating pasta, if you're eating flour, baked goods whatever in the United States it's probably made from hard red winter wheat. This is organic white flour that I put in here. I have another one that's organic whole wheat. Honestly whole wheat versus white flour I would actually go with the white flour. The reason you want organic is because the main negative aspect of grains is what we're spraying on them not necessarily the grain itself. In a perfect world you would have an heirloom variety of wheat perhaps iron corn spelt or coruscant. Those are all better options but with what's going on in the world right now flour is pretty hard to come by so I just took what I could get. Three cups of flour in here. We're doing two batches of pancakes so the amount of batter we're making can probably serve I would say eight to ten people so but this is something that I prepped for a couple days worth of pancakes so keep that in mind and then I put two tablespoons of honey. The honey is you know just a sweetener extra flavor and the important thing to keep in mind with the honey and the flour energy calories we're also feeding the gut bacteria possibly some minerals you don't really have to use raw honey you know just something that's I mean organic would be even better and ideal I just use this because it's what my parents have in their kitchen and this is for my sister so we had all the energy sources in there the honey and the flour the rest of these ingredients are where the actual nutrition is going to come in. I also put just a hefty pinch of salt and you can put some vanilla in here I'm out of vanilla but if you have like a tablespoon of vanilla bean powder that would be good too. The milk in here is some raw milk from a local farm there's also this stuff from Whole Foods I mean this is better than the rest of the stuff but it's still still not ideal you know if anything this costs more than raw milk from a local farm and it's ultra pasteurized if you guys want to learn more about dairy and raw versus pasteurized dairy you know I have like a 45 minute video on dairy but the nice thing about this stuff is this has literally been sitting in my fridge for like two months and it's just soured like buttermilk and it actually smells pretty good so the nice thing about raw milk is that it technically never goes bad you know it has a super high amount of B vitamins fat soluble vitamins calcium the only thing milk is really missing is like preformed omega-3s as well as a high amount of iron or copper which you can get easily in other foods and since we are consuming eggs you know eggs do have some copper and eggs do have a decent amount of preformed omega-3s you know so just by adding two eggs to this pancake batter how did I say it's two and a half cups of milk so again measurements three cups of flour two tablespoons of honey teaspoon of salt two and a half cups of whole milk and then we're going to do two eggs and these are organic omega-3 eggs you know if I was going to choose something from the supermarket that's what I would choose I haven't been eating eggs lately I usually get a bad allergic reaction to eggs so normally I would get them from a local farm and hopefully later this year with Frankie's here in your meat we are getting you guys high quality grain-free eggs that we're raising ourselves and as with the milk eggs are very very nutrient dense I would say eggs are even more nutritious than milk because they do have the preformed omega-3s but as with milk they are lacking some iron and some other B vitamins our last ingredient which is butter is also very nutrient dense very high in fat soluble vitamins this is just a New Zealand butter brand that I got at Whole Foods you guys can tell it's kind of like soft and yellow from the carotenoids butter is just really high in fat soluble vitamins a k2 a lot of saturated fat calories and it's really a good energy source and we should be getting the bulk of our calories from fat so that was two eggs and that's six tablespoons of butter and that's really it for these pancakes so you can add whatever else you would like flavor-wise seasoning whatever and you could actually physically put some maple syrup in here you could add some chocolate chips and blueberries one thing I forgot to mention was baking soda so you know baking soda baking powder they usually have aluminum added to them and you definitely don't want aluminum in your in your body since that milk was fermenting this might actually build up a bit of a fermentation base and you could do like a sourdough pancake if you really want to it would be a lot of work if you want to incorporate air into these pancakes what you should actually do is separate those egg yolks and egg whites you can whip up the egg whites like a meringue and then fold them into the pancakes that's a lot of work and these taste delicious as is so that's the pancake recipe this will just go in the fridge like this sometimes I put it in quart container sometimes I just leave it in the bowl and cover it you know so this batter will last a week or two in the fridge and then you know when I'm actually ready to make the pancakes I'll just take some grass-fed butter we'll just do two smallish pancakes because these are a lot of calories and my mother apparently put chocolate chips in the pancake batter overnight so you could have blueberries chocolate chips sabotage your your son's attempt to make his sister healthy I mean you know chocolate chips that big of a deal no but the problem is when you're making something with super high quality ingredients and then you throw in a very low-quality process chocolate shift that has soy additives and chemicals and negative things and just devalues what you're making so if you're a little impatient like me you might have a hard time you're getting the pancake to cook through before you're burning me the side of it so we have our two pancakes and you know to reiterate these are very very calorically dense you know all of the ingredients in this are super concentrated plus the butter that they absorb I would estimate just these two pancakes is like five six hundred calories and then you know you drizzle a little bit of maple syrup on it and then it adds even more I have to watch her because she'll literally dump a gallon of maple syrup on the plate and I'll be like maple soup with some pancake croutons in it for lunch my sister's having some grilled chicken so normally my sister chucks this in the microwave which I really don't like but the way I warm it up is either on the stove top in a pan with butter or I use the oven so today we're gonna do it in some butter eat Frank that's a lot of chicken today I'm just using very gold and you add the butter flavor and more importantly you add some fat calories to it otherwise relatively lean piece of meat and you can do this with any piece of meat but we got that nice brown caramelized crust on each piece of chicken in addition to the outside we haven't had chicken for a little while June it's mostly been like deli meat and pastrami and stuff right mm-hmm yeah I've been a little lazy but this requires a bit more effort but a lot of the deli meat and stuff at the supermarket and Whole Foods isn't organic so by buying the higher quality meat by preparing it yourself you know a certain way you have something that's tastier and much better for you like it you know she's a very picky eater but she devours this chicken so this is definitely a good way to get you know extra protein and some diet your kids this is a chicken recipe I've been making for years for my family and it's kind of like a Greek Mediterranean Italian style chicken the main consistent things I put in here are just oregano and lemon you know of course salt sometimes I had honey sometimes pepper sometimes butter but the point here is just to get in some quality protein that's minimally inflammatory that tastes really good you know this chicken is super approachable really really tasty the average person will fall in love with this literally tastes better than any grilled chicken you're gonna get in a restaurant these are organic boneless skinless breast from Whole Foods the fat content it's still there and it's you know by no means is it an ideal omega-6 profile but you know since the meats pretty lean we're minimizing inflammation no ideally you go to a local farm get you know 100% pasture raised that have a better omega profile now that being said we're paying $7 per pound for chicken breasts you go to a local farm to buy some really high quality stuff you know chickens are gonna cost you 10 12 13 14 15 dollars a pound just for quality chicken breast so it will get expensive really quickly and I mean my family eats so much other stuff that is this much omega-6 that big of a deal for the average person no someone really sensitive like myself with gut issues possibly you know so I would say 90 to 95% of the population might be okay eating something like this but I definitely would seek higher quality chicken so these are big whole breasts which are a lot easier to work with than cutlets which I normally have when we go to cook these we only have you know six breasts to cook as opposed to 15 cutlets or you know 20 cutlets which gets to be a pain and you know the thicker the meat is the better you can cook it you know we can take these to like a perfect 145 150 degrees you know which is what white meat chicken is supposed to be whereas if these are really really thin that's hard to do so we got the chicken in a Ziploc bag you know it is plastic ideal for this now but again the chicken isn't ideal either so this is very basics of seasoning guys we got sweet salt acidic spice fat now very very basic culinary techniques we're adding one of every component not too much of anything specific and I've always eyeballed this I've never been super super specific when I've made this chicken for my family but you definitely want to do this at least you know 12 to 24 hours in advance you know if this marinades for you know two three days it only gets better I mean I'd say past two days though it's not really necessary so get a couple tablespoons of honey in there a few nice pinches of oregano and what I like doing is rubbing the oregano as I put it in here just to to release the oils pinch of salt any tablespoon you could put time in here too that would be nice as well but we're gonna find on its own crack some black pepper in here again this is six six thick chicken breast we need a lot of seasoning now you could put the butter in the marinade or the oil in the marinade you know it makes it easier to spread around but what you could also do is just brush the oil or butter on when you're grilling it to get it to flare up that's the main purpose this is just some leftover ghee I had from a recipe this stuff's really expensive though it's like I think it's like $20 a jar so you know you could get raw butter or just really high quality butter and melt that instead you know plus butter has better flavor I just happen to have that on hand now I've never used lemon powder before but I don't have lemons and I happen to be doing experiments with this lemon juice powder so maybe we'll try for this marinade but normally I would do I would I would literally just squeeze like two or three whole lemons in here some of that lemon powder in there and see how that works for a marinade so the flavor profile is lemon and oregano and we got some sweetness from the honey I'm gonna try to get in here and get this get this really nicely mixed up you can really smell the um that dairy fat in the ghee it's like very aromatic and nutty you know the ghee is definitely gonna add a unique flavor to this so you know definitely try this stuff out if you've never had it before this bag just gonna go in the fridge again 12 hours 24 hours two days I haven't really experimented with length of time but I would say minimum 12 hours is worth it this you know of course can be pan seared grilled baked whatever you wish just be careful with the honey on these because the honey will burn very quickly so if you're using a direct heat like a grill or a pan sear you might actually want to try to you know rub most of the marinade off and get some oil or fat on there just so the honey doesn't burn so I don't think I've used my grill in a few months now I've been cooking stuff inside and eating raw but first day back chopping some stuff we're gonna grill the chicken for my sister for lunch I don't eat that much wood some of you guys might remember this from my videos last year but this is just a regular gas grill what I did was I took I took the grease grates off the heat distributors I put an aluminum rack on top so I can rest wood directly on the burners so what I'm gonna do here is just take a couple pieces of wood this is more than enough wood and I'm gonna light the burners below the wood so with the really dry firewood and the gas start we'll have a really big flame in a few minutes that'll be perfect for adding that wood-fired flavor to the chicken so it's been maybe four or five minutes and you know we have a decent fire going so what I usually do with my steaks is I get a nice sear on each side and then I eat them pretty much blue rare since this is chicken it does have to be cooked longer what I'm gonna do is I'm gonna get a nice crust on the outside and then we'll finish them in the oven it depends on how well I can control the temperature of the grill usually with the wood fire it's too hot for me to cook the chicken without burning the outside so you have to only about a minute on that side they're already kind of brown that's because of the honey in the marinade so as I said earlier you want to be careful when you're cooking these because the honey will burn so I'm basically gonna you know flip these around a couple times get that nice wood fire crust on all sides try not to try not to burn it you know see that's a little too dark and the difficult part here you know it's getting that really nice brown caramelized wood flavor without getting too much of the char on the black and that's actually because my fire is a bit too hot so I'm gonna move the chicken off off the heat a little bit like this you know give your family chicken that looks like this I'll be very happy this is really really beautiful just deep brown caramelized flavor in about five minutes we'll check the temperature of the chicken for white meat you want about a hundred and forty five degrees so then after it rests it'll go up to about a hundred and fifty beef and pork each meat has a different temperature so if you guys have any questions about that maybe I'll do a video on it in the future so if you leave these in the grill you know for 10 15 minutes to finish as opposed to the oven you will get a lot more flavor to me it's just easier to toss them in the oven we're still at like 92 for some of these so the problem is when we put this chicken on the grill it was straight out of the refrigerator so the inside was really cold so you know despite 10 more minutes on the grill what I'm gonna do is bring these inside and throw them in the oven because as you could see they're getting a little too dark so the oven's on 300 I got the chicken in the top rack we'll check on it in like 15 20 minutes it should be done when you have different size chicken breasts you have to you know check the temperatures of each of them individually so like like this smaller one is pretty much done it's like 145 150 so we're gonna take this out now this one internally is still 135 so that could go you know five more minutes this one in the back you know 144 so we'll take that one out these three probably 10 more minutes this one in the front five more minutes and you guys got a you know unfortunately got to put this amount of effort to to make it good so all the chicken was 145 150 I'm gonna let it cool off slice it put it into containers and that's gonna be her lunch for about a week this is exactly why you want to take your chicken to 145 degrees it's so juicy and moist and perfectly cooked you don't have to excessively brine or marinate it to get good tasting chicken if you take it to 145 so my sister wanted pasta for dinner tonight as you guys saw from the past day of eating videos she was usually having hot dog steak meat balls burger patties with cheese just really carnivore diet-based foods and you know high quality durham wheat organic pasta is what I've been giving her recently so again as with the pancake batter the flour we use in the pancake batter heirloom is better iron corn spelt coruscant wheat you want organic to remove any agrochemical concerns and here I have some really bougie expensive pasta I think this was like five or six dollars for this and this is a organic durham wheat semolina but so is this this is also organic durham wheat differences this is like a dollar fifty and this is five dollars I don't I mean I haven't eaten pasta in like ten years and I don't really know the taste difference between these two but obviously go for the cheaper one if they have it available today I'm gonna make this one and all I really do is I give her the high-quality organic pasta with an organic tomato sauce that I see that they have at the supermarket sometimes I'll make it myself with like organic tomatoes but you could even just put tomato puree on the pasta and it tastes pretty good add a little bit of salt on there and then I'll put in you know a couple tablespoons of butter into the sauce on the pasta and that's what you'll have I don't put cheese or ricotta or anything else on the pasta as to not increase the calories and the powder ability too much once you start combining you know the fat and the carbs excessively that's where you can run into issues and you know we've said it several times the main purpose of carbohydrates in the diet is both to feed the gut microbiome as well as to give your body energy so depending on your genetics depending on your ancestry how you tolerate fats versus carbs and also something like wheat as opposed to different types of grains and some Italian since my sister's Italian you know we tolerate wheat just fine so this is the setup I've been using for pasta I have a 12 inch pan here filled with water mainly because I have a filter on my tap and I can't just fill up a giant pot with reverse osmosis water so what I'll do is I'll put you know a couple tablespoons of salt in the pasta water like that let this come up to a boil then we'll put the pasta in and then after the pasta is cooked we'll put it in this pot with some pasta water the tomato sauce as well as the butter so we can actually do this right now I'll just take this and like if you go to Whole Foods they'll have you know Italian herb marinara garlic basil to make you all the ingredients look fairly similar I guess just see which one you like that tastes better oh you know if you want to be really strict just get the organic tomato puree just to save myself some time I'll put in the butter now just like that much you just want a little bit of flavor you know we're not adding this for calories or anything of course I'm just showing you guys what I make for my sister you know there's dozens and dozens of different pasta recipes you can do with high quality ingredients you could add some cream and onions to this to make like a panavocca sauce you could do all different types of sauces and stuff with high quality pasta high quality ingredients as long as you feel good eating the food you know it's free of any negative agrochemicals you're good to go you know not every aspect of the diet has to be you know just cramming nutrients down your throat and if anything you know for a large percentage of the year four five six months you know the foods we were eating weren't actually two nutrient beds I'm not going to show you guys how I make this pasta the one thing I will say is you know if you put this pasta in the water you know one thing I kept forgetting to do was to like move it around so it doesn't stick together so definitely make sure like when you put the pasta in just keep it moving the first few minutes otherwise you'll end up with like this clump of pasta starch so the pasta is done I just transferred over with the tongs and I try to mix the sauce into the pasta so that the noodles don't like clump and stick together while they're cooling off so since the noodles are hot it'll pretty much melt all that butter and then I want to put in maybe half a cup of pasta water I know this is really silly like Frank you put a jar of canned sauce together with some pasta but I'm just showing you guys what I'm doing for my sister right now so I'll let this cool off in the pot and this will probably be you know five six seven nights worth of dinner for her so Gina's been eating carbs for like I don't know the past month or two now and I'm not exactly giving her I'm not exactly giving her like a small amount of carbs you know it's a pretty big ball of pasta especially considering she's only a hundred pounds and she hasn't gained any weight and that's because you know it's healthy food there's nothing negative in it you know she has a low exposure to like why find such a little sit down and eat what's your favorite thing so far that we've been doing the pasta everything you make is delicious I don't have a favorite it's so good the sauce is perfect I'm gonna try not to make the mess of it and it tastes good without like without cheese without ricotta so you don't have to add the extra calories it's not necessary Gina do you have anything to say to the camera people it's so good with his food I would marry this pasta if it was a person well my sister literally ate half the pot of pasta so we'll see how chubby she is in a few days so most days that's her last meal maybe you know a couple times a week four or five times a week she will have a snack so I've been giving her some rocket powder some chocolate as well so here I have an organic dark chocolate from Whole Foods these are some organic chocolate chip cookies she was having some coconut cookies as well you know just a few at night we were doing the you know the white cacao butter as well as a snack but the chocolate was keeping her awake that's why we switched to the cookies what else do we get for her snack sometimes she just had some like pastrami or some more meat too and I just I just bought some jerky that she can have for a snack as well so now maybe a couple times a week she'll have a little extra something at night we were doing the Parmesan crisps and raw cheese but we're shifting more towards you know I guess copper based plant foods to get a variety of minerals in the diet that's my sister's day of eating for you guys an affordable approachable and delicious way to follow a healthy diet primarily based around animal foods if you guys would like to support me you can check out all the stuff down in the description Frankie's syringe meat organ supplements Frankie's naturals as well as frank-to-file.com for one-on-one diet and fitness consultations thanks for joining me today guys and enjoy the rest of your night