Cureated by Helen 🌈🌸

Salmon Strips with Tartar Sauce 🍣

On the carnivore diet (and any diet) it’s critical to get enough essential fatty acids like the ones found in seafood 🍣

King salmon is a fabulous choice and is packed with omega 3s DHA and EPA! We try to include it in our diet at least weekly, and I have perfected the quickest and easiest way to make this chore of eating all the nutrients into a treat 🌈 and the skin gets very crispy too (make sure to eat it since that is where much Of the fatty acids and collagen is) 😅

The fastest way is to cut the salmon filets into strips but you can also use the whole filet, just adjust the cooking time.

I like to use my outdoor air-fryer to avoid any fishy indoor smells, but you can also pan sear, I would use some butter to fry them!

If you’re not a strict carnivore I highly recommend my moms super simple Tartar sauce, carnivores can make a hollandaise (recipe coming) or Jahr use butter 🧈

For 1 portion:

8 ounces king salmon cut into 2 ounce strips 🍣

Salt for seasoning 🧂

Optional butter for frying 🧈

Tartar sauce:

2 tablespoons MCT Oil Mayo 🥛

2-3 diced pickle slices 🥒

1 teaspoon mustard

How to:

Preheat the air-fryer to 400°F for about 5 minutes or alternatively heat up butter in a pan.

Slice the salmon and pat it dry, this is key for crispy skin. Salt it with high quality sea salt 🧂

Cook the salmon for 5 minutes total, flipping halfway. This way it’s cooked but still stays moist. While it’s cooking, make your sauce by mixing all the ingredients together!

Enjoy your salmon strips with the dip!

Carnivore Pancakes 🥞

These carnivore pancakes are made in a flash and are sure to help you get in those healthy fats, proteins abs even some collagen via gelatin 😉

We love to top these off with butter or cream fraiche which is safe for most people with lactose or dairy protein intolerance 🧈

For those who are okay with a sweet taste, we recommend drizzling with your favorite low carb maple syrup or even homemade carnivore caramel or cranberry sauce 🍒

Now let’s getting cooking 😉

For each large pancake you need:

2 eggs 🥚

1 tablespoon melted butter 🧈

1 scoop gelatin powder (we love perfect supplements brand) 😎

Optional: fresh ground vanilla

Ghee for frying (lard works well too) , we love vanilla infused ghee!

How to:

Beat 2 eggs, warmed butter, and gelatin in a bowl. Optionally you can grate in fresh vanilla!

Heat up ghee in a pan, and fry the batter for 3-4 minutes on each side until golden brown. Be careful when flipping!

When it’s ready, top work butter or cream fraiche (or homemade whipped cream, don’t add sugar) and enjoy 😉

Easy Peasy Pulled Brisket 🥩

I really love shredded roasts and this grassfed and regenerative brisket from Apsey Farms (use code HELEN10) really satisfies that craving 😅

This is a meal that’s super easy to prep and make, it requires little supervision and will nourish you !!

This recipe utilizes the instant pot, but can also be done in a slow cooker (it will just take a lot longer- about 8 hours!)

When finished, it can be crisped up in the pan with butter, Airfried to create the classic “burned ends” or turned into a carnivore noodle bowl with shirataki noodles and egg yolks, topped with sheeps milk parmesan cheese and butter 🤩

To make you need:

1 brisket – this one is 2.5 lbs 🥩

3 dried bay leaves 🍃

Sea salt 🧂

A splash of apple cider vinegar

Optional- some bones for flavor

A pressure cooker

How to:

Add bay leaves, salt, a splash of ACV, the roast, optionally some bones, and water to the instant pot (water should cover the meat halfway) 🥩

Please do not trim any fat off the the meat, if it’s too much for you, remove before serving, but the meat will dry out if you remove the fat before cooking!

Pressure cook on high for 2 hours and then on low for at least 2. The longer you cook on low, the more tender it will become!

When you’re ready to eat, remove the meat from the broth, shred with forks and enjoy! My method of choice is to sear the meat in the fat cap, with some added flaked sea salt and butter 🧈

I also like to save the broth- I strain it and store in the fridge overnight. You can then remove the fat layer and use that as tallow 😊

Quick and Crispy Baby Backs Ribs 🐖

I really love any type of rib, but I haven’t had pork ribs in a while since it’s so hard to find pork products that come from pigs that are raised and fed well.

I am so lucky to have access to Corn and soy free pork- which has a better balance of omega 3&6 from Apsey Farms (use code HELEN10) which allows me to add another meat to my diet 🤩

In order to get the ribs tender, it can take some time so I like to by pass the time and use my instant pot to pressure cook the ribs to get them ready. Sometimes when I want a Smokey flavor I like to throw them onto my Smoker for an hour or so before I throw them into my airfryer for an extra crisp 😉

For 1 portion you need:

1 slab of baby back ribs! (About 1 pound) 🥓

Sea salt 🧂 , smoked sea salt is yummy too!

Any other spices you like and aren’t sensitive to!

Butter for serving 🧈

Optimal- smoker and air fryer

How to :

Begin my pressure cooking your ribs for 35 mins in the instant pot. I usually just use a little bit of salted water. If you don’t have one, be sure to remove the membrane as that will not break down in the oven or smoker.

If you skip the pressure cooker, you’ll need to oven roast or smoke for 3-4 hours minimum at a low temperature (300-350°F)!

After pressure cooking, sprinkle salt on the meat and either bake or smoke it for 1 hour at 250°F.

When it’s browned, you can turn up the heat on either or throw it in the airfryer at 400°F to crisp it up!

I like to serve with butter and eggs for a complete carnivore meal ❤️

Ćevapčići with Sheepsmilk Tzaziki 🐑

This is a Yugoslavian favorite that I enjoyed throughout my childhood! We are very happy that this is a carnivore-ish option! We paired this with another one of our favorites- this time a Greek Tzaziki made with sheeps yogurt!

Unlike meatballs, these Ćevapčići are more log shaped!

These Ćevapčići are made with grass-fed beef, I love Apsey Farms (use code HELEN10) but you can use any ground meat to make these!

You can also swap goat or A2 cows yogurt to make the dip, but if you choose cows milk, try to get raw and A2 milk! It’s less inflammatory. In any case, always buy full fat yogurt for the full nutrient and fatty acid spectrum 🙏

To make you need:

For the meat:

1 lb ground beef or other meat of choice 🥩

150 g of sheeps or goats feta cheese 🧀

Salt and garlic powder or freshly chopped garlic 🧂

Finely chopped green onion 🧅

Tallow or ghee 🧈 for frying

For the yogurt dip:

6 ounces sheep yogurt 🐑

A few finely diced pieces of cucumber 🥒 or pickle

Salt to taste

Optionally freshly chopped garlic 🧄

How to:

Heat up the fat in the pan, while that is warming up, mix the meat, diced onion/garlic, chopped feta and salt and knead them together.

Form little logs, about 2 ounces each.

When the fat is hot, fry the logs for 8-10 minutes on each side until crispy.

While they are cooking, make the dip. Finely chop the cucumbers or pickles and garlic (amount is based on preference) and mix it into the yogurt. Season with salt and optionally white pepper to taste.

Enjoy the freshly fried meat with the dip. Leftovers can be stored in the fridge or frozen.

Easy Chuck Roast 🥩

In the colder months of the year, roasts are one of my comfort foods! Bone-in Chuck roast is a super nourishing option that’s full of collagen and healthy fats and minerals!

This bone in Chuck from Apsey Farms (use code HELEN10) is one of my favorite roasts to make!

The pressure cooker transforms this beauty into a delicious shredded goodness in no time 🤩

To make you need:

1 bone in Chuck roast 🥩

Bay leaves 🍃

A splash of apple cider vinegar

Sea salt 🧂

Water

How to:

Add roast, salt, bay leaves, vinegar and water (to cover roast halfway) into the instant pot! Pressure cook on high for 2.5 hours and then let it release naturally!

Next, shred the meat. I like to crisp it up in the pan with butter and enjoy it with eggs! You can make your favorite sides!

Carnivorous Fish Platter 🦞🐠

Many people associate a carnivorous diet with eating a lot of meat, but a balanced carnivorous diet including all animal products including seafood, poultry and eggs! Dairy is not needed but I do love some grass-fed butter and sheeps cheese (ideally raw) 🧀🧈

This also makes a fun platter for a gathering that ensures that you have something you can eat, and your friends will enjoy too!

In fact, eating seafood has many benefits- a lot of sea creatures include lots of minerals like selenium and iodine, and essential bioavailable fatty acids such as DHA and EPA! I try to include seafood at least twice a week to make sure I am keeping my mineral stores in check, and this platter is a fun way to do just that!

All of this is super yummy with MCT Mayo or homemade hollandaise (recipe is coming 🌞)

To make you need (scale amounts for however many people are sharing this ) :

Medium boiled eggs 🥚

Smoked salmon 🍣 – fresh grilled or sushi grade raw works too 🙈

Smoked trout 🐠- fresh and grilled works too!

Dill and lemon 🍋 slices for garnish

Optionally some shellfish like cooked shrimp or crab/lobster (full of copper and zinc)!

How to:

Boil your eggs and let them cool down. Peel them and halve!

Arrange everything on a platter starting with the fish. Top with the eggs and add the garnish. Serve with MCT Mayo or even homemade hollandaise and a sprinkle of sea salt 🧂

Ultimate Lamb Shoulder 🐑

I love lamb, not only for its flavor but also because it’s full of stearic acid, which is a special saturated fat that helps out mitochondria become more efficient fat burners! More fat burning = more ATP = more energy which I love ❤️

I had one of my really awesome carnivore buddies @animalbased_jj on Instagram help me and it turned out wonderful 😉

The key to making this turn out so flavorful but still juicy is to sear and then pressure cook /or slow oven roast/slow cook! I chose the pressure cooker since it goes faster which helps minimize histamine build up 🙏

Lamb shoulder contains some collagen so it should be cooked slowly! But when done right, it’s very tender and delicious 🌞

To make you need :

1 bone in lamb shoulder (mine was 1.5 lbs) 🐑

Salt 🧂

Apple Cider Vinegar and rosemary (optional for pressure cooking)

Butter 🧈 for serving

How to:

Rub salt all over the meat and ideally let it dry brine a few hours in the fridge (this lets you achieve that yummy crust when searing)!

Heat up a stainless steel pan, add a bit of butter or tallow for searing, and sear the roast for 5 minutes on all sides until you have a brown crust!

Next, add the roast to the pressure cooker pot with a bit of water (about 1/3 the height of the meat) add a splash or apple cider vinegar, salt and fresh rosemary, and pressure cook on high for 3-4 hours and allow it to release naturally!

You can also add some liquid to a roasting pan, cover the meat with some more salt and a but of fresh rosemary and roast in the oven covered at about 325°F until tender, 4-5 hours. Make sure to check the liquid to make sure it doesn’t dry out.

When it’s ready, you can shred the meat, and optionally sear it until crispy in the pan! I like to add some butter and then enjoy 😉

Carnivore Short Ribs 🥩

These are one of my favorite “treats”- English style crispy short ribs that are done in a flash 😍 they are the perfect combination of delicious meat, fat and collagen and together with salt and a dash of grass fed butter they a complete carnivore meal 😇

Using a combination of pressure cooking and the air fryer, you can turn this tough cut into a super nourishing meal in a short amount of time! This is a staple meal for me- I usually choose beef short ribs from Apsey Farms (use code HELEN10 to save 🙂 ) but I’ve also had elk and bison short ribs this way. They all work 🤤

To make you need:

Your favorite short ribs (English style) 🥩

Flaked sea salt- I love Maldons smoked salt 🧂

Butter for serving 🧈

How to:

The fastest way to make this recipe is to pressure cook the ribs on high at 90 mins. I just add salt and a splash of apple cider vinegar to the water!

Then I airfry the ribs at 400°F for about 20 mins after giving them a good sprinkle of salt! Then I serve with butter! So delicious 😍

Chicken Pork Parmesan Meatballs 🧀

This is another carnivorish meatball recipe that’s so easy to make and is a great meal-prep for a busy week ❤️

This recipe is also egg free which is great for those who are intolerant to eggs!

We love the combination of flavorful raw sheep pecorino and the juicy meat! I get corn and soy free chicken and pork at Apsey Farms! You can use my code Helen10 to save on your order 😇

To make you need:

1 lb ground chicken 🐔

1 lb ground pork 🐷

2 ounces ground raw sheep pecorino 🧀

Salt 🧂

Ghee for frying 🧈

Fresh chopped garlic 🧄 to taste

How to:

Combine the meat, chopped garlic, finely grated parmesan and spices in a bowl! Combine and form little balls, ours are usually about 2 ounces!

Heat up plenty of ghee in a pan, when it’s hot, sear the meatballs for about 10 minutes on each side until crispy brown!

Enjoy, these keep for a few days in the fridge and freeze well 😍