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Easy Pickled Eggs Recipe

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

Ingredients

  • 8 hard-boiled eggs peeled
  • 1 cup water
  • ½ cup apple cider vinegar
  • ¼ small onion sliced
  • 2 tbsps pickling spices 
  • 1 tsp salt

Instructions

  1. Add the peeled hard-boiled eggs to a clean glass jar.
  2. Bring the water, vinegar, onion, spices, and salt to a gentle boil for 5 minutes. Then remove from heat and cool slightly.
  3. Pour liquid over the eggs and seal the jar.
  4. 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.
  5. 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.

For the printable recipe card and complete recipe details with FAQs, visit the Easy Pickled Eggs Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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How To Make Carnivore Diet Fat Bomb Meat Balls

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!

Ingredient List:

Grass-fed Ground Beef 1 Pound Redmond Sea Salt 1 Tablespoon   Organic Whole Milk Mozzarella         8 Ounces Beef Tallow

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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 Hollandaise Sauce.

Ingredients:
1/2 Cup of Grass-fed Butter 
3 Free-range Egg Yolks 
Redmond Real Sea Salt to taste 
1 1/2 Tablespoons of Raw Apple Cider Vinegar
Optional: 1/4 Teaspoon of Cayenne Pepper or Paprika
 
Check out the video for instructions!
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Beef or chicken liver pate with bacon

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. 

Beef Liver Pate Ingredient List:
 
1/2 pound of grass-fed beef liver
1/4 cup of grass-fed butter
2 tablespoons raw heavy cream salt
(Non-Carnivore Add-Ins) 2 teaspoons minced garlic 1 tablespoon lemon juice 1/2 teaspoon of organic allspice
 
Chicken Liver Pate Ingredient List: 
1 pound of chicken livers
1/4 cup of grass-fed butter salt
(Non-Carnivore Add-ins) small onion 1 garlic clove 1/2 teaspoon rosemary 1/4 teaspoon thyme
 
Check out the video for directions and a bonus taste test…which one was better??
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Fatbread

This carnivore take on the original fatheads pizza dough has some serious potential for the creative meat eater!

Ingredients:

250g cream cheese

3 eggs

350g cooked fatty bacon 

180g grated mozzarella cheese

1/3 cup parmesan cheese

Directions

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!

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Dairy Free Liver Pate with Ox Liver

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

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Remove from heat and let cool.
  4. 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.
  5. Pulse to chop liver. Blend to combine. Add the remaining fat. Continue blending until smooth.
  6. Put into an airtight container and chill in the fridge for 4 hours or overnight.

Notes

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.

For the printable recipe and complete recipe details, visit the Dairy Free Liver Pate with Ox Liver Recipe on Primal Edge Health and check out The Carnivore Cookbook for more!

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Buffalo wings

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.

BUFFALO WINGS

Serves 4

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)

Marinade

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.

HOT SAUCE

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.

SMOKED LARD

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

6 months.

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Baked Cheese

Baked Cheese
 
 
Prep time
10 mins
Cook time
6 mins
Total time
16 mins
 
Author: Maria Emmerich
Serves: 12
Ingredients
  • 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
 
Instructions
  1. Turn the broiler oven on high.
  2. 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.
  3. In a small bowl, combine garlic, oregano and salt.
  4. Put cheese cubes in seasoning and toss to coat.
  5. Place the skillet in the middle rack under the broiler for about 6 minutes or until the cheese is bubbly and starts to brown.
  6. Serve immediately with slices of sausages, pork rinds or meatballs!
 
Notes
Nutritional Info of cheese only: 254 calories, 1g carb, 14g protein, 21g fat
 
For a printable version of this recipe go to mariamindbodyhealth.com HERE, check out our ebook “Carnivore” HERE and the dozens of other keto books we have too. 
 
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Homemade Raw Milk Yogurt Recipe

This Homemade Raw Milk Yogurt recipe is a probiotic-rich food you can easily make. No yogurt maker or machine is needed for this budget and family-friendly recipe. All the benefits of raw milk are preserved in a delicious yogurt, cultured on your very own countertop. Follow along in the simple step by step directions or watch the video.

Prep Time: 10 minutes

Culture Time: 12-18 hours

Servings: 8 servings

Equipment

  • 1 quart (liter) glass jar with lid
  • kitchen towel or cheesecloth
  • rubber band

Ingredients

  • 4 cups raw milk
  • 4 tablespoons raw milk yogurt mother culture

Instructions

  1. Measure 4 cups of raw milk into a glass or plastic container.
  2. Add 4 tablespoons of mother culture and mix well.
  3. Cover with a towel or cheesecloth, secure with a rubber band.
  4. Set on the counter in a warm spot about 70-77°F/20-25°C, out of direct sunlight.
  5. Culture for 12-18 hours. Check by gently tilting the jar. If the yogurt separates from the side of the jar with a clean break, it is done. If it is still very liquid and pours up the side like milk, return it to the counter and check again later.
  6. Once set, refrigerate for at least 6 hours before eating.

Notes

  • Follow the ratio of 1 tbsp starter : 1 cup raw milk, up to 8 cups per container.
  • See post for specific starters we use.
  • See post text for details on crockpot and Instant pot methods.

For the printable recipe and complete recipe details, visit the Homemade Raw Milk Yogurt Recipe on Primal Edge Health and check our keto and carnivore cookbooks too!

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Organ Meat Pie

Organ meats are some of the most affordable meats and happen to also be some of the most nutritious parts too. This nourishing combination of ground beef, liver and heart baked into a meat pie is simple and satiating.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

  • ½ pound ground beef
  • ½ pound ground beef heart
  • ½ pound ground beef liver
  • Tallow or butter, ghee, other cooking fat
  • 3 eggs
  • salt

Instructions

  • Preheat oven to 350°F (175°C).
  • Lightly brown the meat in fat in a skillet over medium heat.
  • Combine all ingredients in a mixing bowl. Salt to taste.
  • Pour evenly into a lightly greased 9-inch pie plate.
  • Bake for 15 minutes, until egg is set.
  • Remove from heat, cool for 5 minutes. Serve warm and enjoy leftovers cold.

For the printable recipe and complete recipe details, visit the Organ Meat Pie Recipe on Primal Edge Health and check out The Carnivore Cookbook too!