So it seems like Skool isn't really doing it for people... Yes? No? I'm thinking of closing it down, since I have so many other irons in the fire, and this avenue isn't getting much engagement or traction. Any thoughts? Would you miss this Skool community if it were gone? We still have Practice Better for messages (as well as consults, document storage, future courses/programs, etc.), which is better IMO because it is HIPAA compliant. And we also have email, plus my website, podcast, blog, recipes and weekly email newsletter to stay connected through. So, my inclination is to let this go. I'll let that idea sit for a few days, and see what you all say.

🧠 Why it works - Protein that actually satisfies - Soft, steady energy (no carb rollercoaster) - Collagen to support tissue repair + calm the system - Easy meal prep — reheats beautifully This is “weekday nourishment meets cozy dinner table.” 🍴 Ingredients - 2 lbs ground beef (80/20) - 1 cup crushed pork rinds - 2–4 tbsp collagen peptides - 2 eggs - ¼ cup heavy cream or broth - ½ cup bacon bits - Sea salt, onion powder, garlic powder, pepper (optional) - Melted butter for the top (optional) - Unsweetened ketchup for those who want it (optional) [Carnivore version: Skip onion + spices, keep sea salt only..] 🔥 Method (quick) 1. Whisk eggs, cream, and collagen 2. Stir in pork rinds + bacon + seasonings 3. Rest 2–3 minutes to hydrate 4. Fold in beef gently 5. Shape, brush with butter 6. Bake at 350°F ~60 minutes (to 160°F) 7. Rest 10–15 minutes before slicing 8. Ketchup on half during the final 10 minutes if you wish 🍽 Serving ideas - Thin slices + soft scrambled eggs - Beside sautéed mushrooms or simple greens - Cold the next day with mustard or a swipe of aioli — incredible 💬 If you make this… Share a photo or a note below 👇 Curious how it lands for you, especially the collagen addition — it gives the most luxurious texture. Wishing you strength, nourishment, and steady energy today 🤍Excited to see your kitchen creations!

For anyone avoiding pork, here are simple, nutrient-honoring swaps that keep the meatloaf tender, sliceable, and deeply satisfying — still fully aligned with an ancestral, metabolic-supportive approach. Use one of these instead of pork rinds: ✅ 1 cup beef crisps, crushed (closest match to pork rinds — best texture) ✅ 1 cup chicken skin crisps, crushed (rich, silky crumb) ✅ 2 tbsp egg white powder + 2–3 tbsp cream or broth (gentle, very tender) ✅ 1 tbsp gelatin bloomed in 2 tbsp warm water (smooth, pâté-adjacent tenderness) Tip: Let the mix rest 2–3 minutes before adding the beef so the binder hydrates and texture stays soft and luscious. These keep the loaf grain-free, dairy-flexible, keto and carnivore-aligned, and metabolism friendly — without using inflammatory nut flours or fiber fillers. Happy cooking — and keep sharing your versions in the comments, I love seeing them! 🤍🥩

In case you haven't seen already - exciting news!! I've reactivated my weekly posts, with: ✅ New podcast episodes each week ✅ New blog posts each week ✅ New nourishing recipes each week After a nearly 2 year hiatus, I’m excited be creating content consistently again! 😀 Here’s where you can find everything: 🎙 Podcast https://dremilyfranklin.com/dr-emily-wellness-hub-podcast/ 📝 Blog https://dremilyfranklin.com/dr-emilys-blog/ 🥩 Recipes https://dremilyfranklin.com/recipes/ Check them out, and let me know which ones you enjoyed!💛

One of my favorite things is finding foods that feel comforting and support the way the body is designed to thrive. This little gem does exactly that. Today I’m sharing a pork rind + egg bread that people rave about — soft, satisfying, deeply nourishing, and an amazing way to enjoy more pastured butter (if tolerated). No grains. No gums. No carb swings. Just simple ingredients that keep energy steady and digestion supported. It slices beautifully and makes a lovely side with eggs or soup — and there’s a dairy-free version below too, using refined coconut oil or beef tallow. If you’ve been missing something toast-like, or you simply want a warm, cozy bite that works with your physiology, this is one to save and enjoy. 🥚 Pork Rind Egg Bread Low-carb, keto/carnivore-friendly, and surprisingly satisfying 🧈 Classic Version (with Butter) Ingredients - 1 cup finely crushed pork rinds (plain, no flavoring) - 4 large eggs - 2 Tbsp melted pastured butter - 1 tsp baking powder (optional, for lighter texture) - Pinch of salt Directions 1. Preheat oven to 350 °F. Line a small loaf pan (or 4-inch mini pan) with parchment. 2. Blend eggs, melted butter, and salt until frothy. 3. Stir in crushed pork rinds (and baking powder if using). Let sit 2–3 minutes to thicken slightly. 4. Pour into prepared pan and bake 22–25 minutes, until golden and firm in the center. 5. Cool 10 minutes before slicing. Texture tip: For a softer, almost “brioche-like” result, blend the mixture in a bullet blender for 15–20 seconds before baking. 🥥 Dairy-Free Version Swap butter → 2 Tbsp refined coconut oil (neutral flavor) or rendered beef tallow. All other ingredients and steps are the same. Optional add-ins: - ½ tsp onion or garlic powder (savory) - 1 Tbsp coconut cream for softer crumb - Sprinkle of flaky salt on top before baking