Who doesn’t love a savory broth with delicious meat and noodles 😍
This version is poultry based, we love corn and soy free turkey legs for this soup, it’s very important to make sure it’s a corn and soy free bird to make sure there aren’t excessive Polyunsaturated fatty acids in the meat. I love Northstar Bison for this, you can of course substitute chicken or even beef stock and meat.
To get the typical umami ramen flavor, you can add fish sauce which is carnivore, but only a splash. We also love to cook in a soft boiled egg and miracle noodles. Although they are not strict carnivore, they are 0 carb and have no anti nutrients so I allow myself to include them for variety.
While I do not consume any vegetables, you can also add some cilantro and seared onion to get a bit more flavor, which is what my mom does!
To make 2 bowls you need:
4 turkey legs 🍗
Herbs for making broth- sage, rosemary, thyme 🌿
A splash of apple cider vinegar
Sea salt 🧂
3 soft boiled eggs 🥚
A splash of fish sauce 🐠
Onions and cilantro 🌿🧅 (for non strict carnivores)
Miracle noodles 🍜
Make your stock by combining your meat, herbs, apple cider vinegar and salt in your pressure cooker and add water to half submerge the meat.
Pressure cook on high for 90 minutes to 2 hours. When it’s ready, strain the broth and shred the meat.
In the meantime, boil eggs until soft, about 5-6 minutes and if you want, sear onions in ghee with some salt. Add the shredded meat and sear a bit longer. When browned, add the strained broth and a splash of fish sauce and chopped cilantro.
Stir in the the rinsed miracle noodles and garnish with the soft boiled eggs that are cut in half!
I am so proud and excited to be US Wellness Meats featured Chef for February 2023! My family loves their meat and fish and it’s on the table at least once a day at our house 😍 starting off with their bacon and liverwurst in the morning , followed by ground meats, steaks and pork chops for lunch and yummy roasted poultry, fish or burgers for dinner 🥘
You can check out the original interview on the website here! Be sure to check out the giveaway for a chance to win grass fed and regeneratively raised meats – good for you and our planet 🙂 the more people support organizations like USWM, the more this sector will thrive! Meat doesn’t have to be bad for the environment and animals can be raised responsibility and respectfully 😇
In fact, our planets health relies on proper animal husbandry to help regenerate the grasslands and keep our ecosystems in check!
All of their meats are certified grass fed and finished, raised regeneratively with species appropriate treatment! They honor the animals by offering non traditional cuts like organ meats, and sausages, my personal favorite is the liverwurst which is a touch of home! Be sure to check out their website and previous featured chefs for more tasty recipes 🤩
2023 US Wellness Meats Featured Chef Q&A
Tell us about yourself:
My name is Helen and I am 21 years old, originally from Germany. I moved to Texas when I was 6 and have stayed very close to my German roots. I call my Oma daily and still enjoy lots of German recipes. I am passionate about making healthy cooking, food awareness and eating as a family more accessible through my blog. It’s critical to honor our bodies and planet by choosing nourishing and well sourced foods.
How did you get involved in cooking?
Cooking has always been an integral part of my family’s culture. My earliest memories are of my mom or Oma in the kitchen and weekly trips to the local farm stand in our German village. I have always loved to eat and am blessed that my mom taught me to cook from an early age.
It wasn’t until I got very sick at age 17 that I started to cook regularly myself. I quickly learned what my body needs to get strong again and began to experiment until I created recipes that nourished me and tasted good.
Describe your cooking style:
Nutrient density is my number one goal when making any meal. I always make sure to include lots of well sourced meat or seafood, and plenty or healthy fats like butter, ghee, lard or tallow.
I currently follow a high fat carnivore diet but once I am healed I hope to transition back to carnivore ish!
The secret to a yummy meaty meal is always the right amount or my favorite flaked sea salt, a crispy outside and a succulent juicy center! When in doubt, sear and throw on the smoker!
How did you learn about grass-fed meats?
I first learned about the importance of grass fed meats when I started it focus more on my health in 2018. We were always mindful to purchase organic meats but were not aware about the striking differences in the production of conventional meats versus grass fed meats. I am happy to say that my family has transitioned to 100% grass fed and species appropriate animal husbandry.
What is your favorite recipe featuring grass-fed meat?
My favorite cut is probably a grass fed ground beef or bison, it’s so versatile, juicy and flavorful and nourishes me to a different level.
When I’m short on time, I throw it in the pan as a patty with lots of flaked sea salt, crack some eggs into the pan and enjoy it all with plenty of butter.
I love to throw on some sugar free beef bacon if I have time!
When I still ate plants, I would garnish with some avocado and herbs!
You’re stranded on a desert island; luckily, you’re stranded with your top 5 ingredients and one must-have kitchen tool:
Eggs, flaked sea salt, butter, a bone in ribeye, and beef bacon (aka my favorite foods)! The must have kitchen tool would be a stainless steel pan.
Best cooking secret/tip/piece of advice you’ve learned:
My mom taught me to always clean and season as you go. A clean kitchen is a lot easier to navigate and seasoning food as it’s cooking helps create a solid flavor profile.
What’s your favorite quote/song for culinary inspiration (if any)?
My Oma Marlies is my inspiration, since I was little she has preached the importance of home cooking, hospitality and using everything you’ve got. When you came to Oma’s house you’d never go hungry. She also understood the importance of cooking with high quality animal fats like ghee and lard rather than industrial seed oils.
Anything else you want to share?
Don’t be intimidated if you don’t already regularly cook. When you use high quality ingredients you don’t need a fancy recipe, it will taste good with very simple preparation and minimal seasoning like sea salt. Follow your intuition and you’ll be surprised 🙂
Your social media links (Facebook, Twitter, Instagram, Pinterest, Youtube):
I am active on Instagram as cure.eated and on my blog cureeated.com
Check me out there and leave some comments, I’m always happy to share tips and collaborate:)
As a child, I always loved going to Greek restaurants to eat all the yummy grilled feta cheese and meat!
I was pleased to discover that even though I have a casein protein issue, I can enjoy goat and sheep cheese since they have an entirely different casein protein called S2.
To pay homage to my past, I have decided to celebrate with feta cheese infused goat meatballs!
Ever since going carnivore, I have transitioned to eating more ruminant animals like beef, lamb, bison, goat and venison, and I feel they really are good for me. You can substitute the goat meat for any other ruminant animal 🐐
To make 4 meatballs you need:
1 pound of your favorite ground meat 🥩
2 ounces of feta cheese 🧀
Salt to take 🧂
Preheat your airfryer to 450° and divide the meat into 4 parts, each about 4 ounces.
Flatten them into large flat patties, and cut the feta into 4 0.5 ounce chunks.
Place each feta piece into the center of each patty and wrap the meat around them. Season with salt!
Airfry 10-12 minutes, flipping halfway if you want, the meat tastes best medium well and when the feta is a bit soft.
1 scoop beef isolate protein (Equip Foods is best)
On low heat, melt the butter and allulose until it starts to brown.
Next, stir in the cream and the pinch of sea salt. Let it boil and then set down the heat, letting it simmer for 10 minutes until brown. Occasionally stir.
The caramel should become thick, and will solidly when completely cooled off.
To make the waffles, blend the eggs and protein powder and bake them in a waffle iron greased with ghee. We love to use chocolate or vanilla flavored, and trust us on this one, they taste pretty good 😍🧇🧈 garnish with butter and caramel !
Just in time for Christmas I am publishing one of my favorite carnivore show stoppers 🥳…the prime rib!
This recipe is dedicated to my awesome massage therapist Robert who is actually a trained chef and helped me throughout the whole process 🙏
Since it’s only 3 of us eating it and we don’t like left-overs, I typically get a 2 rib roast which is usually around 3-3.5 pounds. The smoke time is quick, the crust is amazing and the meat is oh so juicy 🤩
This meal is 100% carnivore- you just need the roast, some salt (although you can of course season it how you like if you’re not a strict carnivore), and butter for serving 🤤🧈🥩
I love to use the Traeger smoker for this, but I’m sure it’ll also work in the oven. It’s key to sear it abs then roast it at low temperature until it reaches about 120°. Then let it rest and the temperature will carry over perfectly distributing the juices and getting the perfect pink color we all adore
I love to go with a Grass-fed prime rib from US Wellness Meats.
I know some say that grass fed doesn’t have as much marbling but I find that that’s not true, and for an additional bonus, the marbling melts in the mouth and is not tough. I call that a win 🤩
Make sure to rub your prime rib in a lot of salt (use more than you think) since that will be what give you that delicious crust. As the meat cooks and the fat renders, the salt will get pulled into the meat.
Heat up a pan on the stove (I like to use something that will fit on my Traeger) and sear the rib roast until brown on all sides (about 3-5 minutes per side).
When the smoker is hot, transfer the pan onto the smoker and close the lid. The smoke time is about 30 minutes per pound. I recommend to keep the lid closed until the smoke time is up. I typically check after 90 minutes with my digital thermometer. When the temperature is around 120°, I remove the roast and let it rest under a foil tent.
Wait at least 30 minutes for the juices to redistribute until you carve, then slice the rib into steaks. If you are making this ahead of time, you can quickly reheat the meat by searing it on all sides or using the airfryer to crisp it up.
I like to use the drippings as a dip, but that’s a lot of rendered fat and some digestive tracts can’t handles so much melted fat. If that’s you, I suggest eating it with cold butter. If you’re a strict carnivore you know that this is very high in protein and needs to be balanced with ample fat 🤩
During my carnivore journey, I have started to introduce new organ meats including brain since they are so nutrient dense and a great addition to a well rounded, nose to tail carnivore diet (or any die really) 😇🧠
Brain is the richest source of DHA fatty acids and cholesterol which supports the function of our brain and of course every body cell! Lamb brains taste the mildest, they are creamy and have a similar texture to egg, that is why I have paired them with scrambled egg in this recipe!
They are nourishing, rich and make a perfect breakfast or snack on a cool day!
The first step is to poach the brain in salted water or broth for about 4-5 minutes. While that is poaching, heat up ghee in a pan. Remove the brain and slice it, and sear on low heat.
Brain is very delicate and we want to preserve all the essential fats and nutrients! Season with salt.
When the brain starts to get a bit brown, beat 2-3 eggs and add them into the pan on low heat. Slowly move around the egg batter until the eggs are barely set and still creamy. Turn off the heat and let them rest for a few minutes.
Serve with butter and raw Parmesan, my favorite is raw sheep milk Parmesan!
This is a carnivore take on an Italian meatball soup, which is perfect for this time of the year. Bone broth is a super good and is full of vitamins and collagen, which is essential for the health of our skin, bones, joints and digestive tract!
To make this more of a meal, I like to cook in some meatballs and egg 🤩
It’s super easy to make, especially if you have a pressure cooker and will nourish your whole family- carnivore or not ❤️
I like to collect my bones and store them in the freezer until I have enough to make a soup!
Your favorite spices- I just used salt, white pepper and some oregano! ￼
Eggs for the egg drop 🥚
Preheat your oven to 400°F and roast your bones on a baking sheet for about 20 minutes. This will help bring out the minerals.
Then put them in your pressure cooker pot and add herbs, optimally garlic pieces, salt, a splash of apple cider vinegar and add water to barely cover the bones.
Pressure cook on high for at least 2 hours. I like to remove the broth that formed after 2 hours and refill with water and use the bone and herb mixture for one additional time. That way I get more broth for the same effort!
You can put the broth in the refrigerator to help skim off the fat if eating rendered fat bothers your stomach! You can use the fat to cook!
When the broth is ready, strain it and put it on the stove in a pot. Season your ground meat and form little meatballs. When the broth starts to simmer, drop them in, and poach for 6-8 minutes!
When the meatballs are ready, beat eggs (amount depends on the amount of broth) and pour them I to the warm soup. Whisk until little egg threads form!
Just in time for the holidays, we want to share our “carnivore-ish” take on gravy! This year, we are a lot of roasted chicken (season with salt and a little garlic and white pepper) which traditionally we serve with loads of butter, cranberry sauce and gravy, the latter two are for those who aren’t strict carnivore in my family like me 🧈🍗
I personally do not consume many spices, just salt, and sometimes white pepper and garlic powder since they are the lowest in toxins. Some meat based eaters also like to use herbs like cilantro and thyme which are less toxic.
Although I unfortunately could not try this gravy my family loved it!
To make you need:
Roast chicken/turkey drippings 🍗
A package of chicken/turkey wing tips 🦃
1/2 cup or chopped onion, carrot and celery (mire poix) 🥕🧅
Ghee for frying 🧈
Heavy cream 🥛
Bone broth or water 💧
Salt, white pepper and garlic 🧂
Potato starch- optional
Since we have to cook the bird and gravy separately, we had to get creative. We bought wing tips to make the base of the gravy, and added in the drippings after the bird was roasted.
Start by heating up ghee in a cast iron pan and sear the wing tips with salt, white pepper and garlic.
Next, add the veggies and thyme and let it all come tougher!
Add a little bone broth or water and place the lid on, transfer into the oven and let it roast at 350°F for a few hours.
Next, remove the wing tips and try to get as much juice out of them as possible, strain the liquid and add as much cream, butter, and drippings to taste. Season and optionally stir in some potato starch to thicken it up. You can also blend everything up with an immersion blender.