Quick & easy
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
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.
1 pound ground beef, or ground meat of choice
1 tsp garlic
½ tsp basil
½ tsp rosemary
½ tsp oregano
½ tsp salt
½ tsp black pepper
¼ tsp all purpose seasoning
Preheat oven to 375 degrees.
Mix all ingredients thoroughly in a bowl.
Divide the meat into fours. Then divide each quarter into three to make evenly sized meatballs.
Roll into meatballs and place on a parchment lined sheet pan at least 1 inch apart.
Bake for 30-35 minutes.
Enjoy with carnivore egg noodles and garlic butter or alfredo sauce.
These are great on their own as well.
Makes about 6 crepes if using an 8” pan
4 ounces cream cheese
1 Tbs water
¼ tsp baking soda
¼ tsp vanilla extract
Pinch of salt
Butter or ghee for cooking
Blend all ingredients thoroughly in a blender ensuring there are no cream cheese clumps.
Heat your non-stick pan to medium-low heat.
Melt about ½ tsp butter.
Pour some of the batter into your heated pan and swirl to fill to the edges.
Let cook about 2-3 minutes or until somewhat set on top, flip and continue to cook for another 30 seconds.
Enjoy as is or fill and wrap or fold with your favorite fillings.
Filling idea options:
Soft plain or herbed butter
Soft cream cheese
Cooked bacon bits and cream cheese mixed together
Cooked sausage and cheese
*You can make this without baking soda, but the reaction from combining the baking soda and cream cheese creates a creamier and slightly fluffier end product that will remind you more of a traditional crepe instead of an egg pancake.
Makes 2 sandwiches
4 pieces of your favorite carnivore bread (this goes well with chicken buns)
12-16 ounces boneless ribeye or flank
2-4 pieces of provolone
2 tsp onion flakes or powder
1 tsp butter
Freeze your steak 20 minutes.
Remove from freezer and slice as thin as you can.
Season your meat with onion, salt and black pepper.
Make your steak into 2 piles.
Heat your cast iron to medium-high heat.
Once your pan is hot, grease with butter.
Take your 2 piles of meat and sear them in the hot buttered pan.
Do not stir them in the pan, you want them to keep the shape they are in.
After they have a nice sear on one side, take a spatula and carefully flip them over.
Top meat piles with a slice of cheese on each stack. Cover with a lid or a piece of foil over the pan and let the cheese melt.
Once the cheese is melted, take your pile of meat and stack it in between your carnivore bread.
4 pieces of your favorite carnivore bread (this dish goes best with chicken buns)
4 thick slices of sugar free ham
4 slices of cooked bacon (optional)
4 eggs, fried or poached
1 batch homemade hollandaise sauce
Paprika or hot sauce
Prepare all your ingredients.
The best way to poach eggs is by ensuring the water is simmering hot and add a dash of vinegar to prevent eggs from shredding. Using fresh eggs is best, but not necessary. Do not salt the water, this will cause the whites to shred. When placing the eggs in water, first crack them into a small cup or ramekin, then drop them in carefully and as close to the water as you can. Let cook for about 3-4 minutes. Remove from the water and set aside until ready to use.
You can also just pan fry your eggs, if you don’t care to have poached eggs. Either way it’s delicious!
Layer from the bottom to the top: carnivore bread, ham, bacon, poached egg, hollandaise sauce all topped with a sprinkle of paprika or hot sauce for color.
Feel free to get creative and change the meats to sausage patties or turkey slices; you could even add a slice of cheese!
2 pounds ground beef or chili meat
2 cups beef broth, or 1 cup bone broth jello and 1 cup water
1 Tbs apple cider vinegar or mustard
¼ cup chili powder
1 Tbs salt
½ Tbs black pepper
½ tsp salt free all purpose seasoning
1 tsp hot sauce (optional)
Mix all ingredients into the slow cooker.
Cook on high for 1 hour. Stir at the 1 hour mark.
Continue to cook on high for 2 more hours or cook on low for 4-6 hours.
Serve with sour cream and shredded cheese if desired.
Also, goes well with chicken and cheese muffins.
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