4 Budget Carniflex Recipes: Cost-effective Ground Beef Bowls for the Carnivore Diet

Soon after starting a carnivore diet, you may be wondering what to eat to keep things interesting. With an eating style that’s so restrictive, it’s easy to get bored quickly.

That’s where sauces, dressings, and marinades come in. If you’re pure carnivore, those are out, but a lot of people are adopting a Carniflex style of eating so that they can add flavor and variety to their meals. It’s been the Primal philosophy all along that you’ll stick with a healthy habit if 1. it doesn’t feel too restrictive, and 2. you can keep things exciting!

Primal Health Coach Brian has been eating a Carniflex style diet for some time now, and he’s here to share his tips and tricks to avoid getting stuck in a rut.

One of his favorite hacks is to use ground beef for the convenience and versatility it offers. He came up with four different Carniflex ground beef bowls that he makes in just minutes for a quick breakfast, lunch, or dinner.

Why Use Ground Beef on a Carnivore or Carniflex Diet?

Ground beef has a lot of appeal to carnivore dieters for its:

  • Ease of preparation.  Ground beef cooks in minutes, and it’s as simple as browning it in a pan. No fancy techniques required.
  • Versatility. You can experiment with mixing a lot of things like organ meats, sauces, marinades, collagen, herbs… the possibilities are endless.
  • Cost effectiveness. Carnivore can be expensive, if you’re reaching for a ribeye or three every day. But ground beef is cheaper and just as satisfying.

Carnivore Diet Cost: Steak vs. Ground Beef

Ground beef is a lot less expensive than steak. If you watch for sales, you can easily find grass-fed ground beef, fresh or frozen, for around $5 a pound. You might find bulk or conventional ground beef cheaper, and you might find it more expensive, too. At the time this article was published, you can expect to pay around $5 a pound.

A lot of carnivore diet beginners go the “Costco ribeye” approach where conventional (not organic or grass-fed) ribeyes are aorund $15/pound.

To give you an idea of the cost of enhancements:

So, you’re looking at around $7-8 for a 1 pound meal.

On the Carnivore Diet, You Don’t Just Eat Muscle Meat

Muscle meat is nutritious, but has a very limited nutritional profile. You can incorporate a broader range of nutrients by using organ meats, like heart, liver, tripe, etc. A lot of people consider collagen an organ meat and include collagen protein as a way to round out amino acids in your meal.

If organs make you squeamish, you can sneak them into ground beef bowls like these, or chop them finely and add to burgers and meatballs. Primal Health Coach Brian aims for 4-6oz of liver a week, which isn’t a lot. If you don’t like the taste or texture, you can hide it in your food so you don’t have to taste it.

How to Make Ground Beef Carniflex Bowls, 4 Ways

Basic Carniflex Ground Beef Bowl

Ingredients

  • 1lb grass-fed ground beef (Brian used 85%. If you use leaner ground beef, you may need a little avocado oil in the pan to get it going.)
  • 1-2 oz frozen grass-fed beef liver, chopped into small pieces (easiest to do this while it’s still frozen)
  • Salt
  • Eggs
  • 1 scoop unflavored collagen protein
  • Everything bagel seasoning
  • Unsweetened ketchup

Directions

Chop an ounce or two of frozen liver, while it’s still frozen so that it’s easy to work with. Set aside to thaw.

Brown the ground beef in the pan. Use a tablespoon or so of avocado oil in the bottom of the pan if your beef is on the lean side.

Once your beef is 80-90% cooked, add frozen and partially thawed chopped liver.

Season the mixture with salt.

Once the beef is cooked through, add eggs for nutrient density and to bind the mixture

together. Sit the eggs on top of the beef to cook most of the way, then break the yolks and mix into the beef mixture when its just about done. The eggs will continue to cook even when they’re off the heat, so this method will prevent overcooking.

Add a scoop of unflavored collagen protein and toss to mix. Sprinkle in your favorite everything bagel seasoning, and top the mixture with unsweetened ketchup.

 

Teriyaki Carniflex Ground Beef Bowl

Ingredients

  • 1lb Grass-fed ground beef (Brian used 85%. If you use leaner ground beef, you may need a little avocado oil in the pan to get it going.)
  • 1-2 oz Frozen grass-fed beef liver, chopped into small pieces (easiest to do this while it’s still frozen)
  • Salt
  • 1/2 c no soy teriyaki sauce
  • 1 scoop unflavored collagen protein
  • Everything bagel seasoning or toasted sesame seeds
  • Cooked white rice or steamed vegetables (optional)

Directions

Brown your beef and add the liver, as with the basic bowl recipe. Season with salt and kelp flakes for umami flavor and for a boost of natural iodine.

Add the teriyaki sauce, and cook until some of the liquid steams off and it reduces a bit.

Transfer to a bowl, and mix in unflavored collagen protein.

Top with everything bagel seasoning or toasted sesame seeds. Serve as-is for a carniflex dish, or serve with white rice and steamed vegetables for the omnivores in your life.

Buffalo Carniflex Ground Beef Bowl

Ingredients

  • 1lb Grass-fed ground beef (Brian used 85%. If you use leaner ground beef, you may need a little avocado oil in the pan to get it going.)
  • 1-2 oz Frozen grass-fed beef liver, chopped into small pieces (optional)
  • Salt
  • 1 scoop unflavored collagen protein
  • Buffalo sauce

Directions

This is the easiest carniflex bowl you’ll ever make. First, Bbrown your beef and season with salt. Transfer to a bowl, mix in collagen protein, and top with buffalo sauce. Easy!

BBQ Bacon Ground Beef Bowl

Ingredients

  • 1lb Grass-fed ground beef (Brian used 85%. If you use leaner ground beef, you may need a little avocado oil in the pan to get it going.)
  • 1-2 oz Frozen grass-fed beef liver, chopped into small pieces (optional)
  • 1/2 c cheddar cheese
  • 1/2 c cooked diced bacon
  • 1/2 c BBQ sauce
  • Salt
  • 1 scoop unflavored collagen protein

Directions

Brown your beef and add liver. Add your collagen a little earlier this time, once your beef and liver mixture is cooked through. Season with salt and add cheddar cheese and bacon. Quickly move to a bowl so your cheese doesn’t burn. Top with BBQ sauce.

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12 thoughts on “4 Budget Carniflex Recipes: Cost-effective Ground Beef Bowls for the Carnivore Diet”

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  1. Just what I needed though not sure about #1. Our standby is chili powder & cumin, salt & kelp but nice for another idea or 2!!

  2. This stuff has all the visual appeal of a bowl of dogfood, which is what I thought it was at first glance. Hopefully it tastes better than it looks. Better presentation, such as spooned onto a crisp kale leaf (which doesn’t need to be eaten), or next to a couple of sunny-side-up eggs, would probably help.

  3. Super-practical, love these tasty and simple recipes without a lot of fuss. I don’t need a leaf of kale with my pics to see that it would be easy and delicious.

  4. I’m not carnivore, but any of these dishes spooned over a bed of cauliflower rice would be amazing!

  5. I am wondering why I have never heard of the Carnifex diet. I don’t want to do this diet but will definitely make these recipes as it looks amazing! ?

  6. Awesome bowl ideas.

    I get a ground beef and organ meat blend from a local farmer (ground beef, heart, and liver). Some butchers will also blend this up for you if you ask. Makes it even easier.

  7. Ha! Grass fed ground is for $11-$13 per b around here unless you buy a 1/4 of a cow, which isn’t possible for a single person. Lovely thought though.

  8. Carniflex bowls have been my primal staple for years and years. On the flex side, you can add peppers, onions, cauliflower rice, tomatoes, broccoli, asparagus, carrots, sauerkraut, any other meat (or other) leftovers. Try ground turkey, ground chicken, ground pork too. On the sauce side, go for the door sauce (any combination of anything on the door of your fridge – fwiw – door sauce is also a 25 years staple of mine, always different, always great).

  9. you are missing out by going all beef. here in Eastern Europe the pork-beef ground mix is very popular,also a sort of meatball that’s grilled called mici can be made with beef-mutton or pork beef-mutton. This way you can get extra nutrients also incorporating mutton/lamb is more sustainable and they are tipically grass fed,esp mutton.

    Here’s an idea, go for your usual (hopefully) fatty beef mince and add lean pork,preferably cuts that you can mince yourself,the redder the better imo.