Any given week, my family goes through over 2 dozen eggs. We eat a lot of scrambled eggs in the mornings - with the yolks - AND cooked in some sort of fat, whether it be fresh lard, saved bacon or duck fat (my personal favorite) or even tallow. On days that smoothies are in order (because, Vegas = HOT), I will add 8 raw eggs to the blender before I add other goodies. We really do go through a lot of eggs. And as mentioned above, we do not shy away from fat. Specifically, pure animal fat in all of its glory. I buy all different types and even scoop it off finished dishes to store in a labeled jar for later use. I choose poultry with skin still on and fatty cuts of beef because we adore it. Pastured pork belly and grass-fed beef cheeks are my kind of heaven. People that know us, also know of our love of bacon. And one year, friends even gifted my husband with a jar of bacon fat for Christmas. I think they meant it as a joke but my...
Real Food Nutrition for Real Health - Recipes by a Holistic Nutrition Consultant