Land meets sea! This classic Italian favorite is awesome for those trying to eat more animal based- I would say its 95% animal which is ideal for my parents 😍
Vitello Tonnato translates to thinly sliced veal covered in a creamy tuna mousse 🤩
This was my family’s New Years Eve appetizer, and it was a hit!
Animal fat and protein are critical for our hormones, muscles and metabolism and we have been feeling very good eating more animal based 😇
As a reminder, I am strict carnivore and loving it while my parents are more meat based, so they were the ones enjoying this meal.
I just had some veal breast with eggs as my appetizer for New Years 🤤
To make you need (2-3 small portion):
10 ounces of boneless veal 🥩- we used veal breast
Onion, garlic, bayleaf, salt and broth to poach the meat 🧅🧄
3 tablespoons seed-oil free Mayo (we love MCT Mayo)
60 mL heavy whipping cream 🥛
1 can tuna 🍣
2 anchovies 🐟
Cilantro and capers to taste 🌿
Salt 🧂
How to:
Begin by poaching the veal in broth with onion, garlic, bay leaf and salt for about 90 minutes. Let the pot cool off, remove the veal and slice thinly.
Lay on a platter like you would spread meat for a carpaccio.
Next, make the mousse by blending 3 tablespoons of Mayo, 2 egg yolks, 60 mL of heavy cream, 1 can of tuna and 2 anchovies. If you want you can add cilantro and capers in to taste. Salt to taste.
Spread the mousse over the prepared veal platter and garnish with egg! Enjoy 😉
Known as Rump cap or picaña in the Americas, Tafelspitz is the Austrian version of boiled beef with a rich bone stock 😍 perfect for the cold time of the year 🥶
It’s made very simply, with just a handful of ingredients that are not allowed on a strict carnivore diet, which means that unfortunately I could not enjoy this with my parents. For those who are not as sensitive, this is a perfectly nourishing and animal-based meal that is very low implants toxins 🥩💪🏻
Traditionally, the meat is removed from the broth after cooking and enjoyed separately with a herby green sauce.
When buying meat and stock bones, it’s always important to buy 100% grassfed products to ensure you’re getting the most nutrients 😇 my guide to beef can be found here!
To make you need:
1 rump cap roast 🥩 (2-3 pounds, ideally fat cap attached)
Marrow bones 🦴
3 bay leaves 🍃
10 white peppercorns (white pepper is low oxalate)!
Place meat, bay leaves, peppercorns and stock bones in a pot and cover with water. Simmer for 2 hours before adding salt, then add salt and simmer for another 90 minutes!
Let the pot cool off, ideally overnight. Remove as much fat as you like, too much rendered fat can cause loose stools. Keep the fat to cook with in the future. It’s perfect homemade tallow which is very heat stable 😇
Remove the bones and meat and strain the broth.
Slice the meat and set aside to serve with the green sauce.
Add a bit of the meat back into the stock, cut up some green scallion and slice the egg cake. Add all ti the broth.
The egg cake can be made by simply adding beat eggs to a pan with ghee almost like an omelet.
Serve the broth on the side with the meat.
To make the green sauce, combine sour cream with the white part of the scallion, fresh herbs of your choice and sea salt. Drizzle over the meat and enjoy! We like to serve with boiled eggs and non-carnivores can eat a zucchini fritter on the side too 😍
I love to tinker around with compound butters, since butter is one of the staples in my diet 🤩🧈
Lately I became very fond of US Wellness Meats Beef Bacon, so I wanted to infuse some butter with it to enjoy on my ribeye 🤤
Since bacon is already pretty savory, I like to use unsalted butter as the base.
How to make:
1 Stick unsalted butter 🧈
Bacon (beef or pork) to taste 🥓 I like to buy pre diced beef bacon from US Wellness Meats
How to:
Remove the butter from the refrigerator and allow it to become soft.
When you’re ready to make the butter, fry the bacon and let it cool down. If it’s sliced bacon, crumble it up.
Add both the butter and the bacon crumbles to a food processor and blend it until smooth and creamy. If you prefer a whipped feel, you can whip it as well!
I also like to make a large amount and freeze it in single portions 😍
Lamb is a stable meat on my carnivore diet, since it’s a ruminant animal and full of saturated fats like stearic acid, which are critical for healing ❤️🩹
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 🧈
It’s 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 it’s a great way to eat nose to tail !
Preheat your oven to 350°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 😇
Who doesn’t love meat, pasta and a yummy creamy sauce 🤩 we sure do, and in our animal based diet, high quality meats and dairy products (ideally grassfed, raw and A2) have a place and fuel our body with important proteins, fatty acids and of course minerals and vitamins 😉 I sure love the sound of that!
To minimize anti-nutrients, we are swapping the pasta for Shirataki Noodles which are noodles which are virtually anti-nutrient and fiber free, they aren’t 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 it’s such a high quality source of protein and is very nutrient dense! Especially when we are healing, our bodies are screaming for nutrition. Since it’s very lean, it’s 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 😅
To make you need (2 bowls):
2 venison shanks (about 2.5 pounds, will yield about 1 pound of meat) 🥩
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. I’m sure you can swap venison for any other shredded meat you like- chicken thighs, goat, lamb, bison, beef or maybe even salmon or shrimp 🍗🍤
In a Pan, heat up your butter and sear the onions if you’re 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.
Shred your meat and top the pasta and sauce with the meat 🥩
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 🐠
Ghee 🧈
Onions and cilantro 🌿🧅 (for non strict carnivores)
Miracle noodles 🍜
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 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 🧂
How to:
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.
Being carnivore doesn’t 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 ❤️
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 😍🧇🧈 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 🥹🤩
