I decided to do this as a result of being inspired by Peter D’Hyperlipid’s recent post. I eat very high fat, I never restrict calories; weight (on this diet) has always been relatively easy to maintain.
Breakfast: 2 pastured eggs either poached or fried in tablespoon or two of grass-fed butter; 1 half haas avocado, mashed with either feta or cream cheese, and chives; field mushrooms fried in grass-fed butter with rosemary and sage. A drizzle of white wine vinegar on all. Lots of pepper and salt (Murray River basin). Sometimes I'll add a rasher or two of bacon, or slice of smoked ocean trout or salmon.
My other (favourite) breakfast go-to is what I’ve termed ‘spicy eggs’: either leftover bolognase or chilli con carne sauce or spiced chorizo with field mushrooms, tomato passata, cayenne, chilli flakes, cumin, paprika, pepper, salt, mixed together in the pan, two egg yolks and two tablespoons of cream cheese thrown in at the last minute, a drizzle of white wine vinegar and Greek basil to garnish.
With breakfast I’ll have two cups of gunpowder green tea or a long black coffee.
I rarely eat lunch anymore, however, in the past it usually consisted of almonds, macadamias, or some sardine sprats in olive oil, lemon, salt, pepper, mashed with avocado.
Dinner: Usually lamb loin chops or cutlets / or pork loin or spare-ribs on the barbecue or in the oven roasted with stacks of garlic and rosemary. I roast eggplant, red capsicum, and zucchini in olive oil and the animal fat with additional rosemary. Sometimes I'll make a salmon quiche/mornay; Greek briam with my bechamel sauce (cream, cream cheese, cheddar, butter, freshly ground nutmeg, egg yolk, a little almond meal); chilli con carne with guacamole, no beans of course; Spanakopita quiche (no crust); low carb pizza (flax, almond meal, egg and cheddar base with lots of herbs); or a moussaka with bechamel sauce. I am currently cooking dinner as I write: corned beef with a white parsley sauce and zucchini fritters on the side.
For dessert I’ll have a handful of almonds, macadamias, and some of Peter’s ‘chocolate butter’ (two cups pure cocoa powder, vanilla essence, 150 grams grass-fed butter, 3 tablespoons cream (or more), 1/3 – ½ a cup stevia/erythritol blend, half a cup of almond meal, chopped almonds melted together on the stove, then poured into a mould/baking dish and allowed to set in the refrigerator (or the freezer if I’m impatient ;) ) I like a sprinkling of unrefined sea salt on top. I used to do a lot of LC baking, however I can rarely be bothered these days.
I’ve eaten this way for around 4 years; however, it has only been for the last 2 that I have been especially rigorous and Paleo to boot (with the exception of dairy). I’ve attached two photos of myself as evidence that high fat ≠ fat.