Simple Caprese 🍅

We love summertime hosting 😍 especially when we can serve very animal based meals! This is a perfect summer appetizer!

In the summer, it’s more ancestrally appropriate to incorporate some more fruits in the diet since it’s warmer and they tend to be in season, and the increased amount of sun signals our bodies that it’s okay to consume more fruits as carbohydrates – the tomato is actually a fruit 🍅🤌🏻

Of course we always incorporate healthy fat and protein into dishes which the fresh water Buffalo 🐃 mozzarella and olive oil covers !

To make you need:

Your favorite mozzarella – we love water Buffalo because it’s A2 milk which is better tolerated , raw is Great too 😊

Fresh ripe tomatoes 🍅- we like bigger ones

Basil 🌿- we have a pan on our patio

Extra Virgin Olive Oil for drizzling

Salt and white pepper 🧂

To make:

Thinly slice the cheese and tomatoes and wash the basil.

Arrange on a platter in alternating order of cheese, tomato and basil. Prior to serving, drizzle with salt and pepper and olive oil!

Enjoy

Carnivore Pizza with Chicken Crust 🍕

Who doesn’t love a yummy piece of pizza 🍕😍 and we don’t tend to gravitate towards Convenience foods, but sometimes one just needs a quick meal, so we were very happy to discover these clean, chicken crusts from Zero Carb Lyfe! They are single serve and just made from chicken and some olive oil- perfect for those who are egg and dairy free!

We are also working on a homemade pizza crust but it’s very hard to get the right texture! Stay tuned 😎

We love a mozzarella salami pizza so we spiced the crust up- non carnivores can of course add their favorite tomato sauce 🥫

To make you need:

1 crust per person 🍕

Your favorite toppings- ham, salami, any deli meat, ground meat, even canned fish work well, any cheese 🧀🥓

Spices like oregano, salt, pepper, garlic, onion 🧅

Optionally veggies like onion, pepper, etc

Pizza sauce- tomato sauce, or an Alfredo sauce work well. We love a carnivore Alfredo consisting of cheese, butter and some cream 🧈

How to:

Preheat your oven to 450°F and thaw the crust for about 10 mins. Bake the baked crust for 8 minutes while you prepare your toppings.

Dress your crust and bake for another 8-10 minutes until the cheese browns 🍕😍

Scallops with Alfredo Sauce 🦪

Scallops are such a nutrient bomb and are a good idea include on a well rounded animal based diet 😍

They are a member of the shell fish family and contain many minerals, vitamin b12, amino acids and essential fatty acids

The sweet and lean scallops are complimented well by a creamy sauce made from cream and some pecorino cheese, if you’re not tolerant to dairy, I suggest coconut cream as a swap 😉 I personally can only tolerate A2 or raw cream, and sheeps cheese!

I love to have this with in combination with some steak as “surf and turf” 🥩

To make you need:

Scallops 🦪

Ghee for searing 🧈

Salt 🧂

2-3 tablespoons of cream, I use raw A2 cream 🥛

A bit of pecorino or parmesan grated in to taste 🧀

How to:

Begin by heating up ghee in a stainless steal pan. Pat your scallops dry. You want the pan to be very hot when you sear them to get a nice crust.

When the pan is hot enough, sear the scallops for 1-2 minutes on each side. Then season with salt and turn down the heat, pour the cream into the pan and use it to deglaze it. When the cream starts to bubble and thicken, grate in some pecorino cheese!

Enjoy 😉

Deconstructed scotch eggs 🍳🥩

We’ve made carnivore scotch eggs before but this is an easier version for everyday!

They are made in a flash, and in reality aren’t as glamorous as portrayed on the internet. Mine routinely fall apart but they are yummy none the less.

Also called “eggs in a hole” this is a fun twist on ground meat with eggs and can be eaten as is or upgraded, like with raw cheese, or additional bacon 🥓

You can use any ground meat you love- our favorite is Apsey Farms ground beef (use code HELEN10) , they also have ground chicken and pork which is corn and soy free 🍗💪🏻

To make you need:

For each piece:

4-5 ounces of meat 🥩

1 egg 🍳

Optionally: your favorite pork or beef bacon, raw cheese (I love raw sheeps feta or pecorino) 🧀

Animal fat for frying 🍳 – I love tallow or butter 🧈

How to:

Begin by heating up your favorite fat in a pan, I’m currently loving wagyu tallow 🤩

Prepare your meat, form little Patties and use your hands to make a hole in the middle; about 1.5 Inches in diameter so that the egg fits. Optionally you can even crumble some cheese into the meat dough.

Sear the meat, after about 1-2 minutes, crack an egg into the little hole and season with salt, continue to cook for 2-3 minutes. Then flip and cook another 2-3 minutes until egg sets!

I like to top this with some bacon and cheese!

Carnivore Viennese Schnitzel

As Germans, schnitzel is one of our favorite foods, and we have posted a pork version which is more common in Germany. However, traditionally, schnitzel is actually a dish from Vienna, Austria where it’s made with veal cutlets that are thinly pounded and breaded, super yummy 😍

I was lucky to get my hands on some so we decided to give them a little carnivore twist! We breaded these in pork rinds and really enjoyed them 🤯

To make you need (per portion):

10 ounces of thinly sliced or pounded veal cutlets 🐮

1 large egg 🥚

Pork panko 🐷- about 3-4 tablespoons

Lard for frying

Seasoning of your choice: we love salt and white pepper, optionally onion and garlic powder

How to:

Make sure your cutlets are thin, if they are too thick for your liking you can pound them with a meat tenderizer . Season the meat from all sides

Preheat a large pan with plenty of lard.

Set up your breading station, beat an egg in one shallow bowl and put pork panko in another.

Next, place the cutlets in the egg and then roll them in the panko. Place into the hot lard and fry for 7-12 minutes on each side until crispy brown. It’s easier to flip them with forks, and make sure there is always enough hot lard in the pan. Sometimes we add a bit more.

Garnish with lemon slices and optionally serve with this keto cranberry sauce 🤩

This also works well for chicken or veal cutlets !

Loaded Carnivore Chicken Sliders 🍔

I really love burgers, which is perfect for this way of eating 🍔 I like to play around with the variations so today I made chicken sliders 😎

These are garnished with water Buffalo mozzarella, crispy pork belly and egg yolk 🍳🥓 but the options are endless!

Burgers are my sneaky way to incorporate more organ meats, so I chose an ancestral chicken blend that includes some chicken heart! Heart is a good source of CoQ10!

I also like to purchase corn and soy free chicken- my favorite is Apsey Farms (you can use code HELEN10) because a chicken that is fed it’s species appropriate diet will generate a healthier meat for us to eat 😊

To make you need:

Ground chicken 🐔 (regular or ancestral) – 4 ounces per patty

Your favorite seasonings- I used salt and white pepper 🧂

Ghee for frying or an airfryer!

To garnish :

Pork belly or bacon 🥓

Eggs 🍳 I love the yolks

Pickles or Mayo for non-carnivores 🥒

Your favorite cheese: cheddar, mozzarella or feta are all yummy options! I like to opt for A2, grassfed and ideally raw cheese 🧀

How to:

Season your meat and form your sliders. If you plan to airfry, I would preheat that to 400°. If you opt for pan searing, heat up some ghee in a pan!

Sear or air fry the meat about 5 minutes on each side, depending on how thick the patties are. While those are cooking, prepare your garnish. You can sear the pork belly or bacon slices in the pan, it should take about the same time as the burgers.

Slice your cheese (you can place it onto the warm meat to melt) , and cook your eggs/yolk, although the joke can be enjoyed separately.

Assemble your plate and enjoy 🤩

Carnivore-ish Crunchy Sablefish 🌮

Crispy fish is such an iconic summer comfort food 😍 so we decided to give them a high fat and protein animal based twist 🙏

Fish sticks are typically made with leaner white fish like Cod 🍤 and you can of course swap those but we opted for sablefish aka black cod since it’s high fat and full of omegas !! Fat is fuel in this way of eating 🍽

The crumb is made from egg and chicken flour from Carnivore crisps, and it’s all married together with an mct oil Mayo Tartar sauce and crunchy onions 😉

We opted to not bread the fish to save the skin which is so healthy, but instead top it off with the crunchy crumbs 😉

To make you need:

For the fish:

6 ounces sable fish 🐠

Salt 🧂

Butter for searing or an air-fryer 😉

The onions:

Thinly sliced onion (about to 1/4 large) 🧅

Lard for searing 🧈

Salt 🧂

The Tartar:

Your favorite Mayo (2 tablespoons) – we love MCT Mayo

Pickles thinly diced 🥒

The crumbs:

Lard for frying

1 egg 🥚

1 tablespoon chicken flour 🐓, we use carnivore crisps !

How to:

Begin by letting the fish come to room temperature, preheat the airfryer or butter in a pan. Then pat the fish dry, salt it from all sides and cook about 8 minutes.

While that’s going, heat up lard in 2 pans. In one pan, sear the slices of onion until they brown, season with salt.

In the other, make the breadcrumbs. Combine the egg and flour in a bowl and then bake like a pancake. Scramble the dough and let the bits get crispy! You may need to add more lard along the way. Optionally season with some garlic or pepper!

Next, make the tartar sauce- simply combine Mayo with some diced pickles!

Finally, assemble everything, super simple- just top the fish with the onions, sauce and crunchy crumbs 🤗

Bacon Wrapped Chicken 🥓

Another easy carnivore favorite! Since chicken breast is a very lean meat, it’s not optimal for a high fat diet but my family likes chicken breast, so we find fun ways to increase the fat intake!! Bacon to the rescue, and who doesn’t love bacon 🥓

This recipe is so simple and doesn’t require a lot of time or ingredients. We chose chicken breasts from Apsey Farms which are corn and soy free! You can use code HELEN10 to save! This also works with boneless chicken thighs if you’re looking for a higher fat and even juicier option 😍 they also have corn and soy free bacon 🥓

We like to serve these with a side of eggs and butter!

To make you need (2 portions):

1 pound chicken breast or thigh- cut into 4 pieces 🍗

4 slices of bacon (1 for each piece of chicken) 🥓

Salt and white pepper 🧂

Lard or ghee for searing 🧈

How to:

Begin by cutting the chicken and patting it dry. Season with salt and optionally white pepper and wrap each piece with bacon. Fasten with tooth picks

Heat up a bit of animal fat on the stove in a pan and sear the chicken about 10 minutes on each side!

Serve with your favorite sides and enjoy 😉

Carnivore Pudding 🍨

Pudding is one of my favorite childhood comfort foods and I remember how excited we were when my mom or grandma made a batch of pudding, it tastes best warm with fresh whipped cream and a nice berry compote 😍

While not Dr. Oetkers (a famous German pre-packaged Pudding mix) Pudding, this carnivore version is quite tasty and perfect for a high – fat protein forward diet 🤩 plus whipped cream is technically carnivore 😉😉😉

For those who are not so strict, you could enjoy this with some homemade cranberry sauce 🍒

This is actually how pudding was made before mixes and starch were available!

To make you need:

16 ounces of cream 🥛 – raw, A2 is the best tolerated

6 Egg yolks 🍳

Ground Vanilla 🍰

2 teaspoons gelatin

Allulose or monk fruit sweetener to taste 👅

How to:

On low heat, heat up the cream gently on the stove. While that is cooking, blend the yolks, vanilla, gelatin and sweetener in a seperate container.

When the cream is hot (it will lightly be steaming), gently mix in the egg mixture. It’s critical that you do this slowly and mix well since the eggs can curdle which does not get the nice smooth pudding feel. The whisking can take about 10 minutes.

After the whisking is over and the pudding has started to thicken, remove the pudding from the heat and let it sit for 5 minutes. Then whisk and pour into small ramekins, cool for 3-5 hours to set.

If you want you can whip fresh cream to top the pudding with for a special treat 🍨

Simple Steak and Eggs 🍳🥩

This is one of my favorite lunches but works great for any meal of the day 😍🥩🍳

I have been loving this grassfed wagyu skirt steak from Apsey Farms! You can use my code HELEN10 to save! It’s so juicy and I love how well the family cares for their animals and the planet 🌎

I love to use the yolk as a dip for my steak and add lots of butter!

To make you need:

1 skirt steak (8-10 ounces)🥩

1-2 eggs 🥚

Ghee or tallow for frying

Butter for serving 🧈

How to:

Heat up your pan, and pat your steak dry. Ideally you have already let it come to room temperature and salted it ahead of time, this helps get a nice crust. If not that’s okay too, it will still be yummy !

Add ghee or tallow to the pan. When it’s hot, sear the steak for 1-2 mins on each side depending on thickness for rare. If you want it more well done then cook it 2-4 mins. Remove the meat and let it rest a few mins while you fry your eggs in the same pan.

Serve with butter 🧈