Breaking Weight Loss Plateaus: How the Carnivore Diet Helped Me Lose 20 Stubborn Pounds
Navigating the path of weight loss can be challenging, especially when traditional methods no longer yield results. Laura, alongside her husband Chris, has discovered that adjusting her carnivore diet approach made a significant difference in her weight loss journey. After struggling with a weight plateau for about a year, Laura managed to shed 20 pounds by implementing specific changes to her eating habits.
The key shift involved moving from lean protein sources and dairy to higher-fat animal proteins. By switching from filet mignon and skinless chicken to ribeye steaks and skin-on chicken thighs, Laura's body began responding differently. Chris, who prepares their meals, strategically incorporated fattier cuts of meat and reduced dairy consumption, which helped reset Laura's metabolism and improve her appetite regulation.
Key Takeaways
Increasing animal fat consumption while reducing dairy intake can help overcome weight loss plateaus on a carnivore diet.
Regular meal timing, including breakfast, supports proper metabolism and prevents the cycle of undereating.
High-quality fatty cuts of meat provide better satiety and metabolic benefits than lean proteins with added cheese.
Dietary Changes and Weight Loss Success
A shift from lean meats with excessive dairy to fattier cuts and limited cheese led to significant weight loss. After noticing a plateau about 20 pounds above baseline, despite previous success on a carnivore diet, it became clear that dietary adjustments were necessary.
The initial weight loss journey included regular consumption of ribeye steaks and minimal dairy. Over time, food preferences shifted toward leaner options like filet mignon, skinless chicken, and ground beef—often accompanied by substantial amounts of cheese and sour cream.
This combination created several problems:
Reduced overall fat intake from quality animal sources
Excessive dairy consumption
Grazing behavior throughout the day
Decreased appetite and metabolic slowdown
The solution involved strategic changes to daily meals:
Previous Choices Improved Choices Filet mignon Ribeye steaks Skinless chicken Skin-on chicken thighs Ground beef with cheese Pork belly Excessive dairy Limited, measured dairy intake
Adding breakfast became essential to increase overall food intake and reset metabolism. While completely eliminating dairy might have accelerated results, maintaining small amounts of cheese proved more sustainable long-term.
The focus shifted to whole animal fats rather than dairy fats. This approach helped reignite fat-burning mechanisms without requiring extreme measures like consuming plain butter or tallow.
Protein intake remained sufficient (approximately 1 gram per pound of lean body mass) while increasing the proportion of animal fat. This adjustment helped address the metabolic issues that had developed and jumpstarted the weight loss process.
The 20-pound weight loss demonstrated that simply adjusting the types of carnivore foods—rather than changing the overall eating philosophy—can overcome plateaus and restore effective fat metabolism.
Carnivore Diet Journey
The carnivore diet has proven effective for weight management and resolving health issues. After following this eating plan for nearly seven years, remarkable results have emerged including a collective weight loss of approximately 250 pounds between a couple who adopted this lifestyle.
The husband reversed his type 2 diabetes and sleep apnea, while his wife experienced significant improvements in her digestive problems. Their experience demonstrates the potential health benefits of a meat-based diet.
Recently, weight management challenges emerged despite following the carnivore approach. Despite previous success, maintaining an ideal weight became difficult due to extensive travel and dietary shifts. The solution came through modifying the carnivore approach rather than abandoning it.
The key observation was a gradual shift toward leaner protein sources and excessive dairy consumption. Meals had evolved to center around leaner options like filet mignon, boneless skinless chicken, and ground beef—often paired with substantial amounts of cheese and sour cream.
This contrasted significantly with the initial approach that produced dramatic weight loss—primarily fatty cuts like ribeye steaks. The modified strategy introduced:
Replacing filet with ribeye steaks
Switching from skinless to skin-on chicken
Adding pork belly to regular meal rotation
Incorporating more bacon
Reducing but not eliminating cheese consumption
Establishing consistent breakfast habits
The philosophy behind these changes involved maximizing animal fat consumption while reducing dairy fat. This approach proved effective, resulting in a 20-pound weight loss without eliminating favorite foods entirely.
Weight loss began occurring naturally as the higher fat content improved satiety signals. This adjustment prevented all-day grazing behaviors that had developed with the cheese-heavy approach.
The experience highlighted how metabolism can slow when insufficient calories or fats are consumed. By reintroducing adequate animal fats, the body regained its ability to burn fat efficiently while maintaining sufficient protein intake for lean muscle mass.
Health Benefits from Dietary Changes
After adopting a higher-fat carnivore approach, Laura experienced significant positive changes in her body. She lost 20 pounds that had been stubbornly lingering despite previous weight loss efforts. This weight loss occurred when she shifted from consuming primarily lean meats with excessive dairy to incorporating fattier cuts of meat into her daily meals.
The key changes in her diet included:
Replacing lean cuts with fatty options: Shifting from filet to ribeye steaks
Including skin-on poultry: Using chicken thighs with skin rather than skinless varieties
Adding pork belly to increase animal fat consumption
Reducing cheese consumption without eliminating it completely
Establishing consistent meal patterns including breakfast
These adjustments helped reset her metabolism which had slowed down over time. By consuming more natural animal fats instead of dairy fats, her body relearned how to efficiently burn fat. Laura maintained sufficient protein intake—approximately 1 gram per pound of lean body mass—while increasing her consumption of animal-based fats.
Laura's appetite naturally regulated with this approach. Initially, she could consume large portions of fatty meat, which contributed to her weight loss. As her body adjusted, she became properly satiated without the constant grazing pattern that excessive cheese consumption had previously encouraged.
The benefits extend beyond weight loss. Both Laura and her husband Chris have experienced remarkable health improvements during their nearly 7-year carnivore journey, including:
Person Health Benefits Laura Lost 20 pounds recently, Reversing digestive issues, Better overall wellbeing Chris Reversed type 2 diabetes, Eliminated sleep apnea Combined Approximately 250 pounds total weight loss
This approach didn't require extreme measures like consuming sticks of butter. Instead, it focused on whole-food animal fats from quality sources like ribeye steaks, skin-on chicken, pork belly, and bacon.
Sponsorship and Thrive Market Benefits
This video features a Thrive Market partnership, showcasing their range of high-quality carnivore-friendly food options. The frozen box delivery includes premium meat choices perfect for those following a carnivore lifestyle.
Thrive Market offers several noteworthy meat options that align with clean eating standards. Their selection includes Peterson Farms no-sugar-added uncured bacon, organic chicken thighs with skin on, and organic chicken wings. All poultry products are labeled as having no antibiotics and are sourced within the USA.
The pork options are equally impressive:
Plain ground pork with no seasonings or fillers
Applegate Naturals pre-made pork sausages
Products sourced from animals born, raised, and harvested in the USA
For seafood enthusiasts, Thrive Market provides:
Wild-caught shrimp
Sustainably harvested Chilean sea bass
They also carry several types of pre-made frozen bone broth, including beef bone broth made from grass-fed beef bones. Additional offerings include grain-free treats for children and organic frozen vegetables for family members with different dietary needs.
Viewers can receive 30% off their first box and a free gift worth up to $60 when joining Thrive Market through the link in the description or by visiting thrivemarket.com/lauraspath.
Personal Weight Management Journey
I faced challenges with stubborn weight despite following the carnivore diet for nearly 7 years. Despite initially losing significant weight, I noticed about 20 pounds creeping back and staying put. The weight remained despite using approaches that had worked during my initial weight loss phase.
My eating patterns had shifted over time. Instead of the fatty ribeye steaks that defined my early carnivore journey, I found myself gravitating toward leaner protein options accompanied by excessive dairy. My typical meals included lean beef, chicken, and too much cheese - particularly in the form of taco bowls topped with sour cream and shredded cheese.
The solution came through mindful adjustments to my fat sources. My husband helped by preparing meals with significantly higher animal fat content, replacing:
Filet mignon → Ribeye steaks
Skinless chicken → Skin-on chicken
Lean ground beef → Fatty cuts like pork belly
He also ensured I ate breakfast daily rather than waiting until lunch, which had been causing me to under-eat and slow my metabolism. This simple change helped increase my overall food intake while maintaining proper timing.
The key wasn't eliminating dairy completely but reducing it substantially while increasing natural animal fats. A small amount of cheese remained in my diet for sustainability and enjoyment, but the focus shifted to obtaining fats primarily from meat sources rather than dairy.
This approach helped reset my metabolism. When eating leaner cuts with excessive dairy, I found myself grazing constantly without proper satiation. By contrast, higher animal fat consumption created better satiety signals and helped my body remember how to efficiently burn fat again.
Throughout this process, I maintained adequate protein intake of approximately 1 gram per pound of lean body mass. The most significant change was replacing dairy fat with animal fat while maintaining sufficient overall food intake to support metabolism.
The results speak for themselves - 20 pounds of weight loss and improved overall well-being. This experience demonstrates that even within a carnivore framework, the specific composition of fats and proteins matters significantly for weight management.
Shifting to Higher-Fat Carnivore Eating
Recognizing Dietary Shortcomings
After nearly seven years on a carnivore diet and significant weight loss success, Laura found herself struggling with an extra 20 pounds that wouldn't budge. Despite previous success, her eating habits had gradually shifted away from the patterns that initially worked well. She had moved from ribeye steaks to leaner cuts like filet mignon, boneless skinless chicken thighs, and ground beef. These protein choices were typically accompanied by excessive amounts of cheese and dairy products, especially in familiar meals like taco bowls topped with sour cream and shredded cheese.
Her husband Chris identified the main issue: Laura's diet had become dominated by lean meat and excessive dairy rather than the nutrient-dense fatty cuts that had supported her initial success. This combination led to problematic eating patterns - grazing throughout the day on cheese and not consuming enough calories from optimal sources to maintain a healthy metabolism.
Cooking Adjustments and Meal Planning
Chris, who handles all cooking responsibilities for the family, implemented immediate changes to Laura's meals. He replaced her typical lean cuts with fattier options:
Breakfast: Daily cooked meals including half-pound bacon portions or bacon with scrambled eggs (with minimal cheese)
Lunch: Chuck eye steaks instead of filet mignon; skin-on chicken thighs and legs rather than skinless options
Dinner: Ribeye steaks and substantial portions of pork belly
These strategic changes maintained food enjoyment while significantly increasing the animal fat content. The focus shifted to providing satisfying, nutrient-dense meals with natural fat sources rather than relying on dairy for flavor and satiety. Chris ensured meals were ready when needed, supporting Laura's work schedule and making the transition seamless.
Balanced Approach to Dairy Consumption
Laura did not completely eliminate dairy from her diet, recognizing that such a restrictive approach wouldn't be sustainable for her long-term. Instead, she took a measured approach:
Previous Dairy Habits New Dairy Approach Excessive cheese consumption Small amounts for flavor Using dairy as primary fat source Using dairy as occasional enhancement Grazing on cheese throughout day Structured meals with limited dairy
This balanced approach allowed Laura to enjoy occasional cheese while preventing the mindless grazing that had contributed to weight gain. Chris helped maintain accountability around dairy consumption, ensuring it remained a minor component rather than a dietary foundation.
Leveraging Animal-Based Fats
The cornerstone of Laura's dietary adjustment focused on maximizing animal fat consumption rather than relying on dairy fats. This approach didn't require extreme measures like eating sticks of butter but rather emphasized:
Selecting naturally fatty meat cuts (ribeye vs. filet)
Keeping skin on poultry
Including fatty cuts like pork belly in rotation
Maintaining adequate protein intake (minimum 1g per pound of lean body mass)
This strategy helped "remind" Laura's body how to efficiently burn fat for fuel. When she initially started this carnivore approach years ago, she could comfortably consume two ribeyes in a single meal, but over time her appetite had diminished. The lower food intake combined with leaner choices had slowed her metabolism. By reintroducing substantial amounts of animal fat, her body regained metabolic efficiency, leading to successful weight loss of 20 pounds.
Eating Habits and Metabolic Impact
After maintaining a carnivore diet for nearly 7 years, I noticed my weight had plateaued about 20 pounds above my healthy baseline. Despite following the same approach that initially helped me lose significant weight, the stubborn pounds wouldn't budge.
My eating patterns had gradually shifted from consuming primarily fatty cuts like ribeye steaks to leaner options such as filet mignon, skinless chicken, and ground beef. This was often accompanied by excessive dairy consumption, particularly cheese and sour cream.
The problem wasn't just what I was eating but how it affected my metabolism. When consuming leaner meats and excess dairy, I found myself grazing throughout the day without proper meal structure. This combination slowed my metabolism and disrupted hunger signals.
Key Changes That Led to 20-Pound Weight Loss:
Increased animal fat consumption - Switched from filet to ribeye, skinless to skin-on chicken
Added fattier cuts - Incorporated pork belly and bacon regularly
Established consistent meal timing - Added breakfast daily
Moderated dairy intake - Reduced cheese consumption significantly
Maintained protein levels - Kept protein at approximately 1g per pound of lean body mass
These adjustments helped "remind" my body how to burn fat effectively. By increasing animal fat intake rather than dairy fat, my appetite naturally regulated, and my metabolism improved.
The daily meal structure became more intentional, starting with hearty breakfasts like bacon and eggs (with minimal cheese). Lunches featured fattier cuts like chuck eye steaks or skin-on chicken, providing sustained energy throughout the day.
This approach doesn't require extreme measures like consuming pure fat. Rather, it's about selecting naturally fatty whole animal foods instead of leaner options with added dairy fat.
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