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: About $0.70 for a serving of Primal Kitchen® collagen peptides Roughly $0.60 for 2 servings of Primal Kitchen® sauce $0.50 for 2 pasture raised eggs 1 oz of liver – maybe $0.50 for an oz if buying from high quality source, but you might find it much cheaper So, you’re looking at around $7-8 for a 1 pound meal. https://youtu.be/L0f5uoZar78 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 … Continue reading “4 Budget Carniflex Recipes: Cost-effective Ground Beef Bowls for the Carnivore Diet”
Read MoreSpring is right around the corner, but for now, the air outside still bites back. This warm-spiced beef pho recipe is just what you need to warm up. Starting with a steaming bowl of rich broth, you build your soup with your favorite ingredients and allow the flavors to get to know each other as they quick-cook right in your bowl. While you may love to have an occasional bowl of pho at your favorite neighborhood pho place, you may want a more paleo, Primal, or keto-friendly option. Some places use excessive MSG, and traditionally pho is built upon a substantial pile of carby rice noodles. When you make it yourself, you can put whatever you want in your bowl. The Best Beef for Pho, and How to Prepare It For this recipe, we used top sirloin and carefully sliced it extra thin with a sharp knife. That’s it! You can also use other types of steak, like eye of round. Fattier cuts may be more difficult to slice thin, so opt for leaner cuts of beef for pho. How to Make Beef Pho at Home Ingredients For the broth: 2 lbs marrow bones 2 lb oxtail Primal Kitchen Avocado Oil Spray 1 onion, cut into quarters 3 green onions 2 inch piece ginger, cut into thick slices 4 cloves garlic 1 tsp. coriander seed 1/2 tsp. black peppercorn 1 cinnamon stick 1-2 star anise 1/4 cup coconut aminos 1/2 tbsp. coconut sugar or 1-2 carrots Optional: 1-2 Tbsp. fish sauce 6-7 cups water Beef Pho Add-in Ingredient Ideas 1/2-1 lb. very thinly sliced top sirloin Noodle of choice: shirataki noodle, kelp noodles, zucchini noodles, hearts of palm noodles Herbs: mint, basil, cilantro Thinly sliced vegetables like daikon radish and/or carrot Hot peppers Sriracha, fish sauce, coconut aminos, red pepper flakes Lime wedges Directions Preheat your oven to 425 degrees. Lay your marrow bones and oxtail on a sheet pan. Roast for 20 minutes, then flip them over and roast for an additional 20-25 minutes. On a second tray, toss the onion, green onions, garlic and ginger in a spray of avocado oil. Roast for 15-20 minutes. In a small skillet, toast the coriander, peppercorns, cinnamon and star anise for about 1 minute over medium heat, or until fragrant. Once the bones and vegetables are roasted, place them all into an instant pot. Add the toasted spices, coconut aminos, and coconut sugar. Pour in 6-7 cups of water, or until the liquid is halfway between the 1/2 and 3/4 fill lines. Secure the lid on the Instant Pot and set it to the Soup/Stew Function. Set the Instant Pot to high pressure for 1 hour 45 minutes. After the pot finishes cooking and beeps, allow it to naturally release for 20 minutes. Allow the broth to cool slightly, then strain the broth into containers. Reserve any meaty bits from the oxtail for the soup or other purposes. At this point, you can either refrigerate the broth to let the fat … Continue reading “Pressure Cooker Beef Pho Recipe”
Read MoreWe all have foods we miss when we ditch wheat, and lasagna tops the list for a lot of us. Think about it – it’s the ultimate comfort food: gooey cheese, zingy sauce, meat if you like, sometimes your favorite vegetables, all layered between stacks of tender noodles. Well, pull out that lasagna pan because this recipe is going feel completely indulgent. This celery root lasagna is the real deal, without the brain fog and digestive discomfort you get from grains. Even the most carb-addicted, pasta-loving person you know ask for seconds. In place of noodles, we’ll use thin sheets of celery root, a vegetable with a mild flavor and tender texture that does a fine job of impersonating a lasagna noodle. Never had celery root before? Let’s get to know celery root, or celeriac, a little better. What is celery root? Celery root, or celeriac, is a bulbous root vegetable with a bumpy skin and flesh like a firm potato. Their neutral flavor makes them versatile – you can roast them, mash them, they hold up to stews and slow-cooking, and when sliced, they make a great replacement for lasagna noodles. What does celery root taste like? Celery root has a texture similar to a parsnip and a neutral flavor that resembles a potato with a subtle celery qualtiy. Its subtle flavor makes it play well in a wide variety of dishes, and it holds up well as a pasta replacement. Is celery root keto? How many carbs are in celery root, or celeriac? Celery root contains 3 net carbs per 1/2 cup, which makes it a great addition to a keto lifestyle. People use it as a replacement for noodles, potatoes, and other higher carb root vegetables because of it’s neutral flavor and versatility. Do you have to peel celery root? The skin is fibrous and earthy, so it’s best to peel celery root and cook with the tender flesh. Time to give it a try in your new favorite lasagna recipe. Gluten Free Lasagna with Celery Root (Celeriac) Noodles Recipe Ingredients 1/4 cup organic extra virgin olive oil, divided 4-6 assorted tomatoes, cut into wedges 1/2 cup chopped red onion 3 cloves minced garlic 3 cloves garlic, smashed 1 lb. grass-fed ground beef 1/2 tsp. salt 1/2 tsp. black pepper 1/2 tbsp. dried oregano 2 tbsp. tomato paste 2-3 tbsp. broth 2 tbsp. fresh basil 3 large or 4 medium celery roots 2 tbsp. Butter 1.5 cups garlic marinara sauce 1/2 lb. shredded mozzarella 3 tbsp. parmigiano-reggiano cheese Directions Preheat your oven to 350 degrees Fahrenheit. Toss your smashed garlic and sliced tomatoes in 2 tablespoons of olive oil and lay on a parchment covered sheet pan. Roast for about 45 minutes, or until they are soft and a bit caramelized. While the tomatoes are roasting, fill a pot with water and a pinch of salt and bring to a boil. Wash your celery roots well and peel them. Slice them into very thin squares that are at … Continue reading “Gluten Free Lasagna with Celery Root (Celeriac) Noodles”
Read MoreWe usually think of lattés as sweet, frothy, maybe caffeinated, and something you sip in the morning. Now, we’re flipping the concept of the latte on its head, using rich bone broth as the base. Today, we’re offering two variations of bone broth latté recipes: one creamy, golden turmeric bone broth latte with warm sweet spices, and another featuring aromatic garlic and herbs. Both creamy, full-bodied, and flavorful.
Whether you have a bone broth latte for breakfast, as an afternoon pick-me-up, or to wind down in the evening, you’ll find yourself reaching for this quick and easy snack option all the time. Warm, soothing, satisfying, and surprisingly filling – what’s not to love? Soon, you’ll find yourself getting creative and coming up with your own variations.
Read MorePaté sounds intimidating on so many levels. Chances are, you didn’t grow up making or eating it. You have to use a French accent when you pronounce the é at the end as “ay.” Then there’s the part where it’s made of liver, and the concept of organ meats may make you think twice. We put together a chicken liver paté recipe that’s easy to make and softens the gamey flavor of liver with aromatic onion, garlic, and herbs. We also use dijon mustard and balsamic vinegar to add a bright backdrop to what will become your new favorite dip.
The rich, creamy spread pairs best with some crunch, so we’re serving it with sliced fresh vegetables. You could also try it with your favorite almond flour crackers.
Here’s how it’s done.
Read MoreAn artfully arranged rice bowl is a hearty meal that’s packed with a variety of colors, flavors, textures, and even temperatures. The thing is, the good stuff usually sits on top of a packed bed of rice, which could push your carbs over the edge if you’re trying to keep them low. Riced cauliflower is an easy substitute that creates just as satisfying a bowl as the real thing. While it looks like a lot of effort, this shrimp and cauli-rice bowl recipe comes together in just a few minutes.
Warm spiced shrimp against cool greens, crunchy radish, creamy avocado, and bright citrusy slaw is everything you’re craving in one bowl. Make it once, and it will work its way into your regular rotation.
Here’s how to put it together.
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