Dairy free

spice up your carnivore lifestyle

Carnivore Egg-in-a-Hole

This dairy-free carnivore breakfast idea is a delicious way to eat ground beef and eggs. Fry them together in a zero-carb egg-in-a-hole, add a sprinkle of salt, and enjoy! It’s quick and easy with only 4 ingredients and 5 minutes of prep time.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1
 

Ingredients

  • 1 tablespoon cooking fat tallow, butter, ghee
  • 12 ounces ground beef
  • 3 small eggs
 Instructions
  1. Divide the meat into three 4-ounce portions.
  2. Flatten each one into a patty with your hands, then place on a cutting board and open up the center hole. Press and pinch edges together, no cracks should show.
  3. Warm a skillet over high heat and add the cooking fat. Use tallow to keep this recipe dairy-free or cook in butter or ghee if you like. Any fat will do.
  4. Support the meat with your free hand while firmly lifting the ring up with a spatula and arrange on the skillet. Repeat until all meat is cooking. Adjust the opening if needed.
  5. While the meat cooks, crack open the eggs and add them one by one to the center of the meat. Continue cooking until the meat is nicely browned, about 3 minutes.
  6. Flip quickly. Cook the second side for about half as long or until eggs set.
  7. Remove from heat, serve, salt liberally and enjoy!
For the printable recipe card, keto options and complete details, please visit Primal Edge Health and read the Carnivore Egg-in-a-Hole post and check out The Carnivore Cookbook too!

Mozzarella-Stuffed Meatballs

Make Mozzarella-Stuffed Meatballs with just 3 ingredients and 5 minutes of prep time! Serve them for dinner tonight, and your whole family will enjoy this delicious carnivore recipe together. If desired, you can add a few classic seasonings and make a flavorful keto option without any extra work! 

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
 

Ingredients

  • 2 pounds ground beef
  • 1 tablespoon salt
  • 8 ounces mozzarella cheese whole milk
 Instructions
  1. Preheat the oven to 350°F (175°C).
  2. Mix the salt and meat in a bowl. If following the keto option, add those ingredients now.
  3. Cut the cheese into 8 cubes.
  4. Divide the meat into 8 4-ounce balls. Make a well in the center of each ball and insert the cheese. Press the meat around to cover the hole and smooth over any lumps.
  5. Arrange meatballs in a 9Ă—13-inch glass baking dish or large cookie sheet with the seam up.
  6. Bake for 25 minutes until cooked. Cool slightly and serve warm.
For the printable recipe card, keto options and complete details, please visit Primal Edge Health and read the Mozzarella-Stuffed Meatballs post and check out The Carnivore Cookbook too!

Carnivore Stroganoff Recipe with Ground Beef

Carnivore Stroganoff is a hearty dinner and ready in less than 30 minutes! It’s an easy recipe to adapt for your family, whether they are on keto or any other diet. This creamy ground beef recipe is classic comfort food, but now made exclusively from animal-based ingredients.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
 
Ingredients
  • 1 pound ground beef
  • 1 cup Beef Bone Broth
  • ÂĽ cup heavy cream
  • 1 teaspoon salt
 Instructions
  1. Lightly brown the meat in a skillet over medium-high heat. Break apart clumps with a spatula as needed.
  2. Pour in bone broth and cream. Season with salt.
  3. Bring to a simmer and continue to cook for 5-10 minutes until liquid reduces by half.
  4. Serve hot.
For the printable recipe card, keto options and complete details, please visit Primal Edge Health and read the Carnivore Stroganoff Recipe post and check out The Carnivore Cookbook too!

Carnivore Breakfast Muffins

Zero-fiber carnivore breakfast muffins are made entirely from animal-based ingredients. This easy dairy-free breakfast idea is great for meal prep. The process is as easy as combining eggs with browned ground beef, adding a pinch of salt and baking in the oven until done!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
 
Ingredients
  • 9 large eggs
  • 8 ounces ground beef
  • 1 teaspoon salt
 Instructions
  1. Preheat the oven to 350°F (175°C).
  2. Lightly grease a standard size muffin tin.
  3. Brown the meat in a skillet over medium heat.
  4. Whisk eggs in a large bowl. Add meat and salt. Stir to combine.
  5. Divide the mixture evenly into the muffin tins. Fill each well Âľ full. Bake for 20 minutes until eggs set.
  6. Remove from oven and cool for 5 minutes. Release by running a knife around the edge of each muffin. Pop out and continue cooling on a wire rack or serve. Enjoy leftovers cold or reheat in the oven before serving.
For the printable recipe card, keto options and complete details, please visit Primal Edge Health and read the Carnivore Breakfast Muffins post and check out The Carnivore Cookbook too!

How to Render Beef Tallow

Learn how to render beef tallow in 2 easy steps. Beef tallow is a versatile animal fat with many uses.

Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
 
Ingredients
  • Beef suet, at least 4 pounds

Instructions

  1. Chop the suet into small pieces either by hand or by pulsing in a food processor.
  2. Add the tallow to a large pot and place over low heat. If using a slow cooker, turn the temperature on to “low”.
  3. Stir occasionally, every hour or so, for 3-4 hours to prevent the suet from sticking to the bottom of the pot. If using a slow cooker, stir in a similar manner and adjust the cooking time to at least 4 hours and up to 8.
  4. Tallow is done once the cracklings are completely shriveled. Let cool slightly before straining and pouring into a storage container of choice.

Notes

For the printable recipe card and complete details on storing and using homemade tallow, please visit the How to Render Beef Tallow on Primal Edge Health and check out The Carnivore Cookbook too!

Homemade Pemmican Recipe (with Organ Meat)

This Homemade Pemmican Recipe always goes in my bag when we go camping, traveling, and on long hikes. It is the ideal food for taking on the go outdoors because it’s lightweight, nutrient-dense, and doesn’t need to be refrigerated.

Prep Time: 15 minutes

Serves: 16 pieces

Ingredients

  • 300 grams lean meat, dried and ground
  • 100 grams beef liver, dried and ground
  • 1 tablespoon salt
  • 2 tablespoons herbs and spices, optional
  • 400 grams beef tallow, melted

Instructions

  1. Combine the dry meat, liver, and salt in a medium mixing bowl. Add optional herbs and spices, mix well.
  2. Melt tallow in a double boiler over medium heat.
  3. Pour over the dry ingredients. Stir well until thoroughly combined. Break apart all clumps. Tallow should fully incorporate into the meat. If still crumbly, add more melted fat.
  4. Spread the mixture evenly in an 8×8-inch baking dish and leave to harden at room temperature or place in the refrigerator for 30-60 minutes. Once firm, score into squares. Alternatively, you can roll the “dough” into balls with your hands.
  5. Store pemmican in an airtight container in the pantry. If made correctly, it is shelf-stable and will never spoil. You may also store it in the refrigerator if that makes you more comfortable.

Notes

Use any type of liver (beef, sheep, goat, etc) in combination with any meat (beef, bison, lamb, etc).

 

To add heart, adjust to 200 g dry, ground meat, 100 g dry, ground heart, and 100 g dry ground liver.

 

To make pemmican without liver, follow my Traditional Pemmican Recipe instead.

For the printable recipe card and complete recipe details with FAQs, visit the Homemade Pemmican with Organ Meats on Primal Edge Health and check out The Carnivore Cookbook too!

Ultra Simple Carnivore Diet Bone Broth Recipe

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.

Prep Time: 25 minutes
Cook Time: 18+ hours
Total Time: 18+ hours 25 minutes
Servings: 8

Ingredients

  • 6 pounds beef bones
  • ÂĽ cup apple cider vinegar, optional

Instructions

  1. 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.
  2. Place all the bones in a large stockpot. Fill with enough water to fully cover the material.
  3. Pour in optional vinegar.
  4. Bring the water to a boil, then reduce down to a simmer. Adjust the flame and pot lid to maintain a low simmer.
  5. 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.
  6. 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.

Notes

For the printable recipe card and complete details on the best type of bones to use, why or why not to add vinegar and my experience with roasting please visit the Carnivore Diet Bone Broth on Primal Edge Health and check out The Carnivore Cookbook too!

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
  • ÂĽ 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!

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!

Peruvian chicken wings with aji verde

PERUVIAN CHICKEN WINGS WITH AJI VERDE

Serves 4

1.5 kg chicken wings coriander leaves, to serve

1 lime, halved

Aji verde

2 large handfuls of coriander leaves

1 serrano chilli, deseeded and chopped

100 g Aioli 

1 tablespoon olive oil

1 tablespoon apple cider vinegar

sea salt and freshly ground black pepper

Spicy marinade

2 tablespoons coconut oil or good-quality animal fat, melted

4 garlic cloves, finely chopped

3 tablespoons tamari or coconut aminos

3 tablespoons lime juice

3 tablespoons honey

2 tablespoons chipotle chillies in adobo sauce, finely chopped

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon finely chopped thyme leaves

1 teaspoon sea salt

For the aji verde, combine the coriander, chilli, aioli, olive oil and vinegar in a blender with a pinch of salt and blend until smooth. Taste and season with salt and pepper. Pour into

a small bowl, cover and refrigerate until required.

Combine all the spicy marinade ingredients in a large bowl. Toss the wings in the spicy marinade and turn to coat well.

Cover and marinate in the fridge for 2 hours or, for best results, overnight.

Preheat the oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.

Place the wings in a single layer on the prepared tray and pour over any remaining marinade. Roast, flipping and basting the wings occasionally, for 40 minutes, or until golden and

cooked through.

Season the wings with salt and pepper and transfer to a serving platter. Serve scattered with coriander leaves and with the aji verde and lime halves on the side.

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