While I really love seared lamb steaks and chops, slow cooked like this shredded leg of lamb are a really yummy meal that can be prepped ahead of time and enjoyed with eggs , in a carnivore noodle bowl with raw sheeps cheese or on its own with a dollop of butter π§
Itβs easily made and so so nourishing! The awesome thing about a bone in roast is that it contains extra minerals and collagen which are released during cooking, and itβs a great way to eat nose to tail !
Preheat your oven to 350Β°F. Score your roast and season with salt.
Heat up ghee in an oven safe pot and sear the roast until crispy on all sides.
Garnish with rosemary and put the lid on, transfer into the oven.
Roast for 50 mins a pound for it to be shreddable, I check occasionally and add homemade bone broth to make sure it stays moist. Once it begins to pull away from the bone, you can shred it.
If you want to crisp it up and enjoy it gyros style, you can fry it in some ghee in a skillet π
To minimize anti-nutrients, we are swapping the pasta for Shirataki Noodles which are noodles which are virtually anti-nutrient and fiber free, they arenβt carnivore and are non-nutritive but they are not harmful either so we love to incorporate them for some variety!
We also love to include venison in our diet because itβs such a high quality source of protein and is very nutrient dense! Especially when we are healing, our bodies are screaming for nutrition. Since itβs very lean, itβs ideal to pair it with a fattier sauce like this Alfredo sauce !
Especially shank is very nutrient rich since it has collagen and lots of bone marrow, which is an important part of a nose to tail diet π
Pressure cook your shanks for 4 hours on high with salt and a splash of apple cider vinegar. Alternatively you can sear a venison or beef steak. Iβm sure you can swap venison for any other shredded meat you like- chicken thighs, goat, lamb, bison, beef or maybe even salmon or shrimp ππ€
In a Pan, heat up your butter and sear the onions if youβre using that. Next, add in the cream and parmesan, season with salt, and anything else you like. Rinse the noodles and add to the pan.
Who doesnβt love a savory broth with delicious meat and noodles π
This version is poultry based, we love corn and soy free turkey legs for this soup, itβs very important to make sure itβs a corn and soy free bird to make sure there arenβt 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 π
Herbs for making broth- sage, rosemary, thyme πΏ
A splash of apple cider vinegar
Sea salt π§
3 soft boiled eggs π₯
A splash of fish sauce π
Ghee π§
Onions and cilantro πΏπ§ (for non strict carnivores)
Miracle noodles π
How to:
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 itβs 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 itβs on the table at least once a day at our house π 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 π₯
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 π the more people support organizations like USWM, the more this sector will thrive! Meat doesnβt have to be bad for the environment and animals can be raised responsibility and respectfully π
In fact, our planets health relies on proper animal husbandry to help regenerate the grasslands and keep our ecosystems in check!
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. Itβs 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 familyβs 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 wasnβt 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, itβs so versatile, juicy and flavorful and nourishes me to a different level.
When Iβm 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!
Youβre stranded on a desert island; luckily, youβre 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 youβve 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 itβs cooking helps create a solid flavor profile.
Whatβs 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 youβve got. When you came to Omaβs house youβd 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?
Donβt be intimidated if you donβt already regularly cook. When you use high quality ingredients you donβt need a fancy recipe, it will taste good with very simple preparation and minimal seasoning like sea salt. Follow your intuition and youβll be surprised π
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, Iβm 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 π
Being carnivore doesnβt mean you have to skip out on your favorite treats! We love to make this caramel drizzle to enjoy on our carnivore waffles or even on coffee β€οΈ
1 scoop beef isolate protein (Equip Foods is best)
How to:
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 ππ§π§ garnish with butter and caramel !
I love to use the Traeger smoker for this, but Iβm sure itβll also work in the oven. Itβs key to sear it abs then roast it at low temperature until it reaches about 120Β°. Then let it rest and the temperature will carry over perfectly distributing the juices and getting the perfect pink color we all adore π₯Ή
I love to go with a Grass-fed prime rib from US Wellness Meats.
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 120Β°, 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.
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) ππ§
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!
Itβs super easy to make, especially if you have a pressure cooker and will nourish your whole family- carnivore or not β€οΈ
I like to collect my bones and store them in the freezer until I have enough to make a soup!
To make you need:
For the stock:
Left over bones π¦΄
A splash of apple cider vinegar
Herbs like rosemary and thyme πΏ
Mineral rich salt π§
Optional- garlic
Water to cover the bones
For the meatballs:
Your favorite ground meat- I am using ancestral chicken blend for some more nose to tail organ meat action πͺπ»
Your favorite spices- I just used salt, white pepper and some oregano! οΏΌ
Eggs for the egg drop π₯
How to:
Preheat your oven to 400Β°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!
Smoking a bone in leg of lamb is such an easy way to provide a yummy dinner for the whole family and can easily be made carnivore, or garnished with other sides for those who still eat plants π₯³
To make this, you only need a bit of time, a yummy piece of lamb roast and ideally a smoker (although oven roasting would work too) π
I like to get the Northstar Bison 3 lb bone in leg of lamb since thatβs a manageable size for my family. You can of course always get a larger roast but that will change the cooking time!
To read more about lamb, check out this article I wrote earlier π
To make you need:
1 bone in leg of lamb roast π
Flaked sea salt π§
Ghee for searing π§
Ideally a smoker, the oven will work too!
How to:
Preheat the smoker to 225Β°F
Heat up a pan with ghee on the stove, heavily salt the lamb from all sides and sear until each side is crispy.
When the smoker is hot, transfer the meat onto the smoker, and smoke until the internal temp reaches 140-150Β°F.
Remove from the smoker, cover with foil and let it rest for at least 45 minutes.
When youβre ready to eat, slice and sear it in the pan or crisp it up in the airfryer!
