Andy Storey, one of our Meatrx.com coaches, will show you how to make bacon cheese chip snacks.
Follow this ultra-simple carnivore diet bone broth recipe so you can add nourishing broth into your monthly food prep routine and get all the benefits of pure animal foods without any potential irritants from plant-based ingredients or fibrous foods.
- 6 pounds beef bones
- ¼ cup apple cider vinegar, optional
- Arrange the bones in a single layer in a large roasting tray and place them in the oven at 450°F (232°C) for about 20 minutes, until golden brown. NOTE: This step is optional and followed to affect the end flavor of the broth.
- Place all the bones in a large stockpot. Fill with enough water to fully cover the material.
- Pour in optional vinegar.
- Bring the water to a boil, then reduce down to a simmer. Adjust the flame and pot lid to maintain a low simmer.
- Cook for at least 18 hours, and up to 72 hours. I tend to pull my batch after about 24 hours. Check periodically to ensure the water remains over the bones. Add extra water as needed.
- Let the broth cool slightly. If a layer of scum or film appears over the top, skim it off with a slotted spoon. Strain the broth through a fine-mesh strainer or cheesecloth. Store in glass jars in the fridge for up to 5 days or in the freezer for longer.
Pickled eggs are great to snack on, serve as an appetizer, or add to the side of a meal. Not only are they fun to make, but the tangy salty flavor is also so delicious! In this easy pickled egg recipe, there is no canning equipment required because we use brine and the power of a refrigerator instead. It’s so simple!
Prep Time: 10 minutes
Cure Time: 2+ days
Serves: 8 eggs
- 8 hard-boiled eggs peeled
- 1 cup water
- ½ cup apple cider vinegar
- ¼ small onion sliced
- 2 tbsps pickling spices
- 1 tsp salt
- Add the peeled hard-boiled eggs to a clean glass jar.
- Bring the water, vinegar, onion, spices, and salt to a gentle boil for 5 minutes. Then remove from heat and cool slightly.
- Pour liquid over the eggs and seal the jar.
- Transfer to the refrigerator and leave to sit for at least 2 days until ready to eat. If you can, waiting 1 week is best.
- Store in the fridge. Serve whole or sliced with meat or by themselves.
If you do not have pickling spices, use cloves of garlic, dried herbs and seeds instead. I use 1 tsp dried herb per liter of water/vinegar brine, which covers 8-10 hard boiled eggs.
Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches, will show you how to make carnivore diet fat bomb meat balls!
Grass-fed Ground Beef 1 Pound Redmond Sea Salt 1 Tablespoon Organic Whole Milk Mozzarella 8 Ounces Beef Tallow
Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches, will show you how to make Hollandaise Sauce.
Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches, will show you how to make beef or chicken liver pate.
This carnivore take on the original fatheads pizza dough has some serious potential for the creative meat eater!
250g cream cheese
350g cooked fatty bacon
180g grated mozzarella cheese
1/3 cup parmesan cheese
Blend cream cheese with eggs, fine chop the bacon as small as possible. Mix bacon into the cream cheese mixture then fold in the mozzarella and parmesan cheese.
Spread out flat on a baking sheet and bake at 200 degrees Celsius for 20 minutes.
Cut into squares, use as a carnivore pizza base or be creative!
This dairy free liver pate with ox live recipe is an amazing side dish sure to wow dinner guests as well as your own taste buds! Make it in 15 minutes, then chill until you’re ready to serve. Liver pate is an elegant way to boost your nutrition without dairy on a keto, carnivore, paleo, or any healthy diet.
Prep Time: 5 minutes
Cook Time: 10 minutes
Chill Time: 4 hours – overnight
Total Time: 4 hours, 15 minutes
- 1 cup duck fat, lard or bacon fat, divided
- 1 small onion diced, optional
- 2 cloves garlic minced, optional
- 1 pound ox or beef liver
- 1 tablespoon raw apple cider vinegar, lime or lemon
- 1 tablespoon rosemary, optional
- 1 tablespoon thyme, optional
- 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper, optional
- Saute the onion in 2 tablespoons of cooking fat over medium heat. Cook for about 5 minutes, until transparent and soft. Stir occasionally to avoid burning. Add garlic and continue cooking for another 2 minutes or so until garlic is fragrant and golden in color.
- Slice the liver into thin strips. Push the onion and garlic over to the side of the pan and arrange the liver in a single layer. Sear it for 30 seconds to 1 minute on each side.
- Remove from heat and let cool.
- Transfer liver, onion, and garlic sauté to the bowl of a food processor. Add the vinegar, rosemary, thyme, salt, and pepper. Add 1/2 cup of fat.
- Pulse to chop liver. Blend to combine. Add the remaining fat. Continue blending until smooth.
- Put into an airtight container and chill in the fridge for 4 hours or overnight.
Liver pate can be served right away, however, it’s best to let it chill in the refrigerator for at least 4 hours before serving. If you can, make it the day before so it chills overnight and all the flavors can meld together.
For strict carnivore omit the onion, garlic, rosemary, thyme, and black pepper. ACV is usually ok for most people. Omit if needed.
If you are like me, you have probably wondered why buffalo wings are so named. (When I first heard of them, I pictured a buffalo with wings!) Well, I went digging to find out more about these delicious spicy chicken morsels and, apparently, the name comes
from the town of Buffalo in New York, where they were first created. So, now we have
that out of the way, let’s get into the real delight of creating these wings at home.
1.2 kg chicken wings
coconut oil, for deep-frying
120 g tapioca flour
sea salt and freshly ground black pepper
150 ml Hot Sauce (see recipe below)
80 ml (1/2 cup) melted Smoked Lard (see recipe below) or duck fat
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons finely grated ginger
1 tablespoon smoked paprika
1 tablespoon honey
1 ½ tablespoons apple cider vinegar
½ teaspoon fine sea salt
1 pinch of freshly ground black pepper
Combine the marinade ingredients in a large bowl and whisk together well.
Toss the wings in the marinade and turn to coat well. Cover and marinate in the fridge for 2 hours or, for best results, overnight. Heat the coconut oil in a wok or large saucepan to 160°C. (To test, drop a small piece of chicken into the oil – if it starts to bubble around the chicken immediately, the oil is ready.)
Place the tapioca flour in a shallow bowl and season with salt and pepper. One at a time, add the chicken wings, turn to coat and shake well to dust off any excess flour.
Carefully add the wings in batches to the hot oil and deep-fry for 6–6 ½ minutes until cooked through and golden. Remove with a slotted spoon and place on paper towel to drain.
Season with salt and pepper.
Transfer the wings to a bowl, pour over the hot sauce and toss the chicken to evenly coat.
Arrange the buffalo wings on a platter and serve.
Makes 500 ml
2 tablespoons coconut oil or good-quality animal fat
1 onion, finely chopped
6 long red chillies, chopped
2–3 habanero chillies, deseeded and chopped
4 garlic cloves, finely chopped
3 tomatoes, chopped
200 ml apple cider vinegar
2 teaspoons sea salt
1 tablespoon honey
2 tablespoons tamari or coconut aminos
Heat the coconut oil or animal fat in a large saucepan over medium heat. Add the onion,
chillies and garlic and cook for 5 minutes, or until softened. Reduce the heat to medium–low, then stir in the tomato, vinegar, salt, honey, tamari or coconut aminos and 3 tablespoons of water.
Simmer, stirring occasionally, for about 30 minutes until the tomato breaks down and the flavour develops. Allow to cool.
Transfer the tomato and chilli mixture to a blender and blend until smooth. Strain through a fine sieve, if desired, discarding the leftover pulp.
Pour the hot sauce into glass jars with screw-top lids and store in the fridge for up to 1 month.
Makes 500 g–1 kg
500 g–1 kg lard
1 kg hickory or apple wood chips, soaked in water for 1–2 hours, drained
Place the lard in a roasting tin.
Divide the soaked wood chips between two aluminium barbecue trays. Place one tray under
the barbecue grill grates, directly on the heat source, in a far corner. Set the other tray aside.
Turn all the barbecue burners to high, cover with the lid and preheat to 180–200°C. At this
stage the wood chips will begin to smoke.
Turn off the middle burners and allow the temperature to drop to 100°C. Quickly place the lard on the middle grate, away from the heat, then close the lid. Reduce the other
burners to low and maintain the heat at no higher than 100°C. Smoke the lard for 3 hours,
switching the barbecue trays when the smoke starts to die down (halfway through the
process). You may notice that the wood chips turn to ash – this is the signal to change trays.
Remove the melted smoked lard from the barbecue and pour into a heatproof bowl.
Cool and store in an airtight glass jar in the fridge for up to 1 month or freeze for up to
- 1½ pounds fontina cheese, rind removed and cut into 1 inch cubes (or Havarti cheese)
- 3 tablespoons butter or olive oil (click here to find the company I love)
- 6 cloves garlic, thinly sliced
- 1 tablespoon fresh oregano leaves (or 1 teaspoon dried oregano)
- 1 teaspoon fine grain sea salt
- Turn the broiler oven on high.
- Place the Fontina cheese cubes in the bottom of an 8 inch cast-iron skillet about ¼ centimeter apart. Drizzle olive oil on top of the cheese.
- In a small bowl, combine garlic, oregano and salt.
- Put cheese cubes in seasoning and toss to coat.
- Place the skillet in the middle rack under the broiler for about 6 minutes or until the cheese is bubbly and starts to brown.
- Serve immediately with slices of sausages, pork rinds or meatballs!
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