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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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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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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!

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Carnivore Meatballs with Beef Heart

Ultra-simple carnivore style meatballs are made with 3 ingredients in 4 easy steps and packed with zinc, selenium, B vitamins, and CoQ10.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4

Equipment

  • 8×8-inch square glass baking dish

Ingredients

  • 8 ounces ground beef
  • 8 ounces ground beef heart
  • 1 teaspoon salt

Instructions

  • Mix the two ground meats in a bowl until well combined. Season with salt.
  • Scoop approximately 2 ounces and roll between the palms of your hands to form a ball shape.
  • Place in a small glass baking dish.
  • Bake in a preheated oven at 350*F (175*C) for 20 minutes.
  • Juices will run onto the baking dish once meat is cooked through. Serve meatballs warm with this “sauce” spooned over.

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

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3-Ingredient Carnivore Scotch Eggs (No Pork)

Crispy, greasy Carnivore Scotch Eggs are loaded with protein and make a great appetizer or main portion of the meal. The best part is that this pork-free version has only 3-ingredients!

Serve hot, pack into a picnic, or store in the fridge to use throughout the week.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 12 Scotch eggs

Ingredients

  • 2 pounds ground beef or chicken sausage
  • 2 teaspoons salt
  • 12 large boiled eggs

Instructions

  • Preheat the oven to 350°F (175°C).
  • Line two small rimmed baking sheets with parchment paper.
  • Combine beef (or chicken) and salt in a large bowl. Use your hands to mix the ingredients together and form into 12 meatballs. Place 6 meatballs on each of the lined baking sheets and press flat.
  • Place one boiled egg in the middle of each circle of meat and wrap the meat around the egg, leaving no gaps or holes.
  • Bake about 15 minutes, turn them over, and continue for another 10 minutes, until outside is golden brown. Place under the broiler to finish for 5 minutes for a crispy shell. Serve hot.

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

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Crustless Mini Meat Pies (with Hidden Liver)

These Crustless Mini Meat Pies with hidden liver are the perfect nutrient-dense addition to breakfast or lunch. Pack them in a lunchbox or keep in the fridge, they pair well with everything. It’s a great way to get your liver in without any unusual taste, texture, or appearance.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12 mini pies

Equipment

  • 12-cup muffin pan

Ingredients

  • 1 pound ground beef
  • ¼ pound beef liver ground
  • 4 eggs
  • 1 tablespoon tallow or other cooking fat
  • 1 teaspoon salt
  • 1 tablespoon herbs de Provence optional

Instructions

  • Preheat oven to 350°F / 175°C.
  • Combine meat and liver in a mixing bowl. Add in eggs, stir well to combine.
  • Melt the tallow or cooking fat and add to meat. Season with salt and optional herbs.
  • Grease a 12-cup muffin pan well or use cupcake liners. Spoon mixture into each well evenly.
  • Bake for 20 minutes, until done. Remove from oven and cool before removing. Serve warm or leftovers cold.

For the printable recipe and complete recipe details, visit the Crustless Meat Pies with Hidden Liver recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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Simple Skillet Steak (inspired by Victorian recipe)

Incredibly easy. Quite possible the easiest and most delicious way to enjoy a hearty steak.
 
You will need:
1 steak of your choice (I used a delicious fatty top round)
1 stick of butter
1 cast iron skillet
 
Prep time: 5 min
Cook time: 10 min
Pre heat oven: 500 degrees (Place skillet in to heat with oven)
 
If you wish to rub your steak, do so before it goes in. Carefully with proper protection while the hot skillet is still on the oven wrack place the stick of butter in the skillet. It will begin to melt immediately. Place steak in the skillet carefully using tongs. Push wrack back in then close the oven for 2.5 minutes. Quickly flip the steak and then let cook for another 2.5 minutes. This should leave a thick cut medium rare. If cooking a thinner cut shave off a little time. 
 
Enjoy!
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Goat Cheese Prosciutto Quiche

4 eggs

½ cup cream

4 ounce goat cheese

2 Tbs mayonnaise (optional)

2 Folio cheddar cheese shells or 4 ounces shredded cheese

3 ounces prosciutto

Pinch of salt


Preheat your oven to 350 degrees.

Layer your 2 cheese shells in the bottom of a 6” sillicon round pan.

Bake cheese for 10 minutes.

Let cool.

Thoroughly whisk eggs, cream, mayo and salt together.

Once cheese crust has cooled, spread half the goat cheese onto the crust, layer with prosciutto and then layer the goat cheese and prosciutto again.

Slowly pour your egg mixture over the layers. 

Place your silicone pan on a sheet pan and bake covered with foil for 30 minutes.

Remove foil and bake for about 10 more minutes or until center is just set.

Let cool 10 minutes before slicing.


You can easily double this recipe to use a larger baking pan like a pie pan. If doing so, check at 40 minutes instead of 30 minutes.


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Cornbread Stuffing

1 batch of Carnivore Cornbread 

Blend 10 ounces cooked chicken, 6 whole eggs, 2 ounces melted butter, ½ tsp baking soda and ½ tsp salt until smooth. Bake in a greased pan at 350 degrees from 30-50 minutes depending on pan size, until center is set and top is golden.


Gizzard mix

1 ½ pounds chicken hearts

1 ½ pounds chicken gizzards

1 Tbs salt

½ Tbs garlic

½ Tbs black pepper

2 cups water or broth


Stuffing mix

2 tsp thyme

2 tsp sage

2 tsp onion powder

2 tsp garlic

2 tsp salt

1 tsp rosemary

1 tsp black pepper

⅓ cup butter

2 eggs

1 cup broth


Add all gizzard ingredients to a slow cooker and let cook for at least 8 hours or overnight. Strain from broth and save broth for later.


Preheat oven to 300 degrees.

Dice up your cornbread to your desired size. Pictured is about ¾” cubes.

For more traditional bagged/boxed stuffing, dice cornbread AND gizzards really small.

Place cornbread cubes on sheet pan and bake for 20 minutes to dry out.

Let cornbread cubes cool.

Heat up your 1 cup broth saved from earlier and add in butter. Stir until melted.

Turn off heat.

Mix in all other spices.

Let broth mixture cool 5-10 minutes.

Whisk egg into broth mixture once it is cooled.

Combine gizzard mixture with the cornbread cubes.

Stir in broth/egg mixture until all the bread has soaked up the liquid.

Bake at 350 degrees for 60 minutes with the lid on. 

Remove lid and cook 10 more minutes to get a crunchy crust on top.


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Garlic Cloud Bread

Makes 6 cloud bread rounds

3 eggs, separated

⅛ tsp cream of tartar (optional)

¼ tsp garlic powder

3 Tbs cream cheese, sour cream, or thick yogurt

Pinch of salt

Preheat oven to 300 degrees. Line a sheet pan with parchment paper. Do not miss this step!

Whisk the egg yolks with your dairy of choice, salt and garlic powder.

Whip egg whites with cream of tartar, if using, until stiff.

Carefully fold in the egg yolk mixture into the whites, only adding in a little bit of the yolk mixture at a time until it is all used up.

Spoon the mixture onto the parchment lined sheet pan into 6 rounds. Do not flatten! Leave them fluffy and thick looking because they will shrink once cooled down.

Bake for 25-30 minutes or until the egg is cooked all the way through. You do not want the rounds to look liquidy in the middle.

Let the rounds cool for at least 1 hour to improve the texture. They are even better if you can wait 4 hours.

Store in an airtight container in the fridge if not consuming that same day.