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I've noticed most your protein intake is at dinner. For lunch it looks like there is protein but not as much as dinner. Thanks!

Ashley, for the most part you are right. Most days consists of Bulletproof coffee in the morning (with collagen protein), a “smaller” lunch, sometimes a protein shake for a snack and then a bigger dinner. This is done for 2 reasons:

  1. The demands of the workday. Due to the amount of physical activity during the day eating a really big lunch is not ideal.

  2. On most days Jessica and I practice a 16-18 hour fast. This has not only many benefits but we are usually not that hungry till dinner. Of course some days we do eat breakfast or even have really big breakfast and lighter dinners. This is something we plan to talk about more in detail in a video.

Will you do a video on your bulletproof coffee? Exactly what you put in and how much! I LOVE the videos!! Keep'm coming! ;)

Natasha, You got it! Thanks for the love!!!

How do you coordinate what you eat each day with your workouts? For example is Meatless Monday/carb reboot day one on which you would circuit train or do kickboxing?

Kim, This is one area I am not perfect, mostly because I tend to eat what I have available instead of having the “perfect” meal every day. We tend to cook most of our meals on Sunday so the weeks menu is usually left overs. With that being said, in the perfect world I would eat based on the intensity of the workout. A high cardio day would be ideal for more carbs and/or even a carb re-feed. On light training days or rest days I try to keep my carbs to a minimum. If I hit the weights really hard, I want to make sure to get in as much protein as possible to help rebuild my muscle.

So to best answer your question, on Meatless Monday I would do a kickboxing class based on the cardio, instead of circuit training (lifting weights).  

Can you send the link to you the grass fed beef supplier you use? I can't find the info sent a while ago.

Hi Tanya, The Company we have used is http://www.forestcattle.com/

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Say more about your hash brown recipe. And how much of it do you eat.

Kim, we usually split a large potato between the two of us. I usually only recommend eating hashbrowns on a carb reload day, for dinner, or using the 80/20 rule. Never forget that eating carbs (even approved carbs) first thing in the morning will spike your blood sugar, thus making you more hungry throughout the day.

You mentioned that you should cook bacon slow and over low heat so that you don't oxidize the fat. Can you elaborate on that? Why does it oxidize the fat by cooking it too fast over high heat and why is that bad? Also, we use bacon fat for future cooking. Can you share what, in your opinion, is the proper way to store and reuse bacon fat? Specifically, what type of container should it be stored in and does it need to be refrigerated? Thanks!

Kylee, all fats are susceptible to oxidation from light, heat, and air. The benefit of bacon fat (or most animal fats) is that they mostly contain saturated fats. Now saturated fats used to be frowned upon (old conventional wisdom) but we are now realizing that they are much more stable when exposed to heat, light or air. This is why saturated fats are the preferred fats for cooking especially at higher heat.

Vegetable oil which is used in nearly every restaurant is a polyunsaturated fat, these types of fats are highly unstable when exposed to light, heat or air. So why does everyone use it? I wish I knew…

Typically once oil reaches its smoke point it starts to break down (oxidize). This turns the oil rancid and consuming rancid oil means you are consuming a lot of free radicals and all kinds of nasty stuff, not to mention that rancid oil tastes really, really, bad. In fact once you dial in your taste buds you can usually smell in and taste it (gross).

Most people fry the shit out of their bacon causing it to “pop” and “splatter” and smoke all over the place. Not only will this make you bacon taste gross you will ruin the oil that you are saving. Cooking bacon over a low heat preserves the oil and makes the bacon tastes much better. I bet after a few times doing this, you will be able to taste the difference between bacon that was cooked with too high of heat and bacon that was cooked over low heat.

I think stored bacon grease should be filtered (coffee filter) and placed in a glass container (with a lid) and placed in the fridge. Now I don’t know how long you can reuse it but some people say just a few time. Of course the lower the heat the longer your fat will stay stable.    

Hope this answers your questions