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.
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
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!
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
For the printable recipe and complete recipe details, visit the Carnivore Meatball Recipe on Primal Edge Health and check out The Carnivore Cookbook too!
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
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!
4-8 servings
12-16 ounces liver (chicken is more mild)
8 ounces bacon (beef or pork)
1/2 cup tallow, plus more if using fat to seal
1 1/2 tsp salt
1 tsp thyme
1 tsp garlic
2 whole eggs, whisked
Saute bacon on medium heat in a cast iron pan, a regular pan works, too.
After a few minutes of sauteing add liver and cook until still pink inside.
Melt tallow.
Blend in everything, except eggs, in a blender or with a hand mixer.
As you are blending everything, pour in the eggs. Do not stop blending or else the eggs will scramble.
Blend until smooth.
Store in jars.
*Optional – seal top of jars with extra melted fat to prevent oxidation*
Let chill to firm up and to let the flavors meld together.
Eat cold, spread some on a burger or cheese crisps.
Or eat hot! Once firm and cooled down, you can also re-fry this to make a rendition of refried beans!
Just scoop some into a hot greased pan, let sear, flip and sear again. You’d be amazed at how similar it tastes when you eat with taco meat!
8 ounces cream cheese
4 ounces shredded cheddar
1 cup chicken broth
1 tsp garlic powder
¼ tsp salt or more to taste
¼ tsp black pepper
Combine cream cheese and broth in a pot and heat up to soften the cheese on low heat. This will take about 10 minutes.
After the cream cheese has softened with the broth, use an immersion blender to smooth the soup out. Or you can just pour into the blender and blend for 1 minute.
Add soup back to the pot on low heat. Stir in seasonings and slowly stir in the shredded cheese.
Continue to cook on low while stirring until cheese is melted.
If the soup is too thick for you, you can add more broth.
This soup is great on it’s own or add your own toppings or mix ins! Good ideas are bacon bits, cheese chips or diced chicken!
12 boiled eggs
4 ounces full fat yogurt or sour cream
2 tsp mustard
1 tsp garlic
½ tsp salt
1 tsp hot sauce
1-2 Tbs chlorella (for color)
1 Tbs activated charcoal
Cut boiled eggs in half and place the yolks in a bowl. Mash the yolks with yogurt or sour cream, mustard, garlic, salt and hot sauce.
Divide the yolk mixture into 2 bowls.
Color one half with chlorella and the other half with charcoal.
Use a zip bag to pipe in filling into the eggs.
10 ounces cooked chicken
6 whole eggs
2 ounces melted butter, plus extra for spreading on top
½ tsp baking soda
½ tsp salt
Preheat oven to 350 degrees.
Blend all ingredients until smooth in a blender.
Grease your 4 cup casserole dish or bread pan with butter or line with parchment paper.
Depending on your pan, the bread will take about 40 minutes. Check doneness at 30 minutes and if it is still wiggly and loose in the middle, let it continue cooking for 10 minutes.
Once you take the cornbread out of the oven, spread butter all over the top. As much as you want.
4 soft chicken tortillas
8-12 eggs
1 Tbs butter
½ pound diced bacon, sausage or other leftover meat
4 ounces of your favorite cheese
½ tsp salt
½ tsp black pepper
Heat your pan to a medium heat.
Cook your meat of choice in the pan.
Add in the butter and mix in the eggs, salt and pepper.
Continue to cook the eggs until they are set.
Stir in cheese until melted. Remove from heat.
If your tortillas are too firm to fold, heat them up slightly in a pan on medium-low heat.
Load your tortillas up with your scrambled egg filling.
Serve with your favorite hot sauce or enjoy as is.
You can also wrap these up in foil and take them with you. They hold fairly well.
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