Andy Storey, one of our Meatrx.com coaches, will show you how to make bacon cheese chip snacks.
Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches, will show you how to make Carnivore Salad.
3 Free-range Eggs/Butter Basted Fried
1 Can of Wild Caught Sardines in Water
1/2 Cup of Grass-fed Butter
1 Teaspoon of Sal
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.
Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches, will show you how to make a quick and easy carnivore diet style Alfredo sauce. You can use this Alfredo sauce as a dip for steaks, chicken, or any other meat. However, this recipe is 99% dairy.
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!
- 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!
- Meatloaf Cordon Bleu:
- 2 pounds ground beef 85% lean
- ½ cup chopped mushrooms
- ½ cup parmesan cheese, shredded
- 1 small onion, chopped
- 2 large eggs beaten
- ⅛ teaspoon garlic powder
- 1 teaspoon fine grain sea salt
- 1 teaspoon pepper
- 4 ounces thinly sliced cooked ham
- 4 ounces provolone cheese, sliced
- ½ cup powdered Parmesan cheese (or more pork panko if dairy free)
- 1 large egg
- 1 cup pork panko or crushed pork rinds
- 4¾-inch-thick slices cold leftover keto meatloaf
- Duck fat spray
- Meatloaf Cordon Bleu:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the ground beef, Parmesan, mushrooms, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to ½ inch thick.
- Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9×5 inch loaf pan.
- Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.
- Fried Meatloaf:
- Preheat air fryer to 400 degrees F.
- Set three wide, shallow dishes (such as pie plates) in a row on the counter. Put the powdered Parmesan in the first dish. Crack the egg into the second dish and beat it lightly with a fork. Put the pork panko or crushed pork rinds in the third dish.
- Working with one slice at a time, dredge the meatloaf first in the powdered Parmesan and then in the egg, coating it on all sides and shaking gently after each dip to knock off the excess. Lay the meatloaf in the pork panko, scatter some crumbs on top of the slice, and press gently to adhere. Flip and repeat once or twice with the crumbs to coat really well; be sure to get the edges as well. As you finish each slice, set it on a tray.
- Spray the coated slices of meatloaf with duck fat spray. Place slices into the air fryer 8 minutes, flipping with a spatula after 4 minutes or until slices are golden brown. Serve hot.
486 calories, 34g fat, 42g protein, 3g carbs, 0.3g fiber
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
- 1 quart (liter) glass jar with lid
- kitchen towel or cheesecloth
- rubber band
- 4 cups raw milk
- 4 tablespoons raw milk yogurt mother culture
- Measure 4 cups of raw milk into a glass or plastic container.
- Add 4 tablespoons of mother culture and mix well.
- Cover with a towel or cheesecloth, secure with a rubber band.
- Set on the counter in a warm spot about 70-77°F/20-25°C, out of direct sunlight.
- 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.
- Once set, refrigerate for at least 6 hours before eating.
- 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.
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