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 MoreIs there anything more nostalgic than a chocolate chip cookie with a tall glass of milk? If you thought a cookies and milk snack was a thing of the past, we’ve got you covered. This keto chocolate chip cookies recipe is just as satisfying as the cookies you remember from Grandma’s kitchen. And, they’re totally dunk-worthy, so have a glass of milk, almond milk or macadamia nut milk ready when they come out of the oven. The combination of almond flour and coconut flour maintains a chewy texture. If you prefer your cookies flatter and crunchier or fluffier and lighter, I included ways to adjust your baking soda and baking powder to achieve the cookie style you remember eating as a kid. Let’s make your new favorite chocolate chip cookie recipe. How to Make Keto and Gluten-free Chocolate Chip Cookies Ingredients 1/4 cup softened and room temperature salted butter 1/4 cup almond butter 1/2 Tbsp. vanilla extract 1/2 cup granulated monkfruit sweetener (or coconut sugar if not keto) 2/3 cup + 1 tbsp. almond flour 2 tsp. coconut flour 1/2 tsp. baking powder (or for a flatter, crunchier cookie, use ¼ tsp. baking soda and 1/4 tsp. baking powder) 1 large egg 120g chopped dark chocolate (we used 85%) Directions Preheat your oven to 350 degrees Fahrenheit. In a bowl, combine the soft butter, almond butter and vanilla extract. Mix in the sweetener, almond flour and coconut flour. Whisk the egg and mix it into the dough. Allow the dough to rest for 3-5 minutes, then mix in the baking powder. Chop your chocolate and fold it into the dough. Use an ice cream scoop to scoop out 8 balls of dough onto a parchment covered baking sheet. Bake for 11-14 minutes, or until the undersides of the cookies are just golden. Allow them to cool slightly prior to moving them to a cooling rack. Tips Different brands of coconut flour can vary in absorbancy. For this recipe I used Whole Foods brand Coconut flour. You may want to start with 1 teaspoon of coconut flour and allow the dough to rest for a few minutes to thicken up, and then adjust up to 2 teaspoons based on the thickness of the dough. If you’re not Keto or don’t want to use a sugar substitute, this recipe is excellent with coconut sugar. Just sub the sweetener 1:1. For flatter, crunchier cookies, use ¼ tsp. baking powder and ¼ tsp. baking soda. For a slightly fluffier cookie that doesn’t flatten out, use ½ tsp. Baking powder. For this recipe, we recommend either roughly chopping up your favorite dark chocolate bar, or using chocolate chunks. How many carbs are in a chocolate chip cookie? The carb count in traditional chocolate chip cookies varies, as cookies vary in size and sugar content. These cookies contain less than 2g of net carbs each. Does that mean you can have cookies for breakfast? That’s entirely up to you! Can you freeze chocolate chip cookies? You … Continue reading “Keto and Gluten Free Chocolate Chip Cookies”
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”
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Sometimes, trending recipes aren’t what you were expecting. Other times, they’re a hit with your whole family. This is one of those times. This TikTok tortilla hack turns a plain old tortilla into a hearty meal or treat in just a few minutes, and the possibilities for fillings are endless. We’re offering up a few recipes to get you started, but soon you’ll find yourself adding a little of this or that to put your own creative spin on the popular folded tortilla wrap.
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 MoreAround 10 years ago, chia seeds exploded onto the food blog scene as a “superfood” ingredient – both for its tendency to form a viscous gel when soaked, and for its fiber and omega-3 content. While plant-based omega-3s aren’t as useful to the body as an omega-3 you would get from fish or a supplement, it’s still a great way to make a tasty dessert that works with Paleo and Primal guidelines. Because of their neutral flavor, chia seed puddings are fun to experiment with, and a great way to enjoy dessert if you’re avoiding traditional pudding ingredients.
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 MoreColeslaw is an easy, tasty go-to when you’re looking for a versatile vegetable side for your meal when you want to balance a rich meal with a light salad, or when you need to add some crunch to your tacos and wraps.
This creamy citrus coleslaw is a refreshing spin on traditional slaw that incorporates zingy lime and bright cilantro alongside cool cabbage. Lighter than the deli favorite, this zesty side goes great with fish tacos.
Coming in at 4 net carbs, you can work citrus coleslaw into any eating plan, whether you’re Primal, keto, or paleo. Want to make it vegan? Swap in vegan mayo in place of regular mayo.
The best part? This citrus slaw comes together in five minutes! Bring it to a backyard BBQ, pack it along for your next beach day, or add a little citrusy crunch to a dinner of grilled meat or veggies.
Here’s how it’s done.
Read MoreCranberry sauce adds a pop of color and tangy zing to any Thanksgiving spread. With so many savory and hearty flavors on the table, this old-school side adds balance to your plate. Unfortunately, cranberries are naturally pretty sour on their own, and the familiar sweetness you taste in most recipes usually comes from more sugar than a can of soda.
If you’re going to indulge in sweets, save it for dessert. This no sugar added cranberry sauce recipe is sweetened with applesauce. You can use maple syrup, honey, or your favorite natural sweetener if you want to tone down the natural tartness. A fresh, homemade no added sugar cranberry sauce is the perfect side dish to your turkey and green bean casserole for the holiday feast.
No sugar-added cranberry sauce is easy to make, and will likely be the quickest recipe you’ll make for your whole Thanksgiving celebration. Here’s how to make a whole berry cranberry sauce from scratch, right at home.
How to Make Cranberry Sauce With No Added Sugar
Time in the kitchen: 15 minutes
Serves: 8-10
Ingredients
18 oz. fresh cranberries (we love Honestly Cranberry)
1 cup water
1/2 cup applesauce
3 Tbsp. fresh squeezed orange juice
2 Tbsp. honey
Zest from ½ orange
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground ginger
Directions
Place the cranberries and water in a pot and heat over medium heat.
Mix in the applesauce, orange juice, honey, and orange zest.
When the pot comes to a boil, reduce it to a simmer and stir in the ground cloves and ginger and the cinnamon.
Allow the sauce to simmer for around 12 minutes, stirring occasionally, until the sauce reaches the consistency of your liking. Taste the sauce occasionally and adjust the sweetener to taste.
Serve this cranberry sauce alongside your favorite meat or holiday meal. It’s also delicious as a lower sugar sweet option when paired with a bit of coconut cream, dark chocolate or fresh whipped cream.
Tips:
– If the cranberry sauce is too tart for you as written, feel free to add additional honey. You could also use maple syrup.
– Depending on the strength of your stove top burner and the size of your cranberries, you may need a little more or less time for the sauce to finish cooking.
Nutrition Facts (1/8 of recipe):
Calories: 60
Fat: 0g
Total Carbs: 13g
Net Carbs: 10g
Protein: 0g
Today’s recipe is courtesy of Ashleigh van Houten, nutrition journalist, public speaker, certified health coach, and self-proclaimed muscle nerd. Ashleigh recently released her new organ meats cookbook, It Takes Guts, available in stores now! Liver is a superfood that’s packed with pre-formed nutrients like vitamin A, zinc, folate, and more, which are important nutrients to get for everyone, and especially people who are experimenting with a carnivore diet. Understandably, a lot of people find it intimidating. Even if you didn’t grow up with it, liver is a food that is easy to learn to love. You just need the right recipes to make it happen. This appetizer is a delicious way to introduce liver into your life. Wrap anything in prosciutto and it’ll be a crowd-pleaser! Here, the rich, creamy sweetness of chicken livers pairs really well with crispy, salty prosciutto. (You can use thin-sliced bacon, too.) You definitely want to eat this delicious and protein-packed appetizer immediately, as soon as the livers come out of the skillet. Serves: 6 appetizers Time in the kitchen: 1 hour to soak livers, then 15 minutes active time Prosciutto-wrapped Chicken Liver Recipe Ingredients 6 whole chicken livers, split into 2 lobes each (12 pieces total), cleaned (see instructions) Ground black pepper 12 slices prosciutto Fresh thyme or rosemary sprigs, for garnish Special Equipment 2 (9-inch) wood skewers, soaked in water for 1 hour Instructions To clean all animal livers, first rinse them in cold water, then trim any white connective tissue or membranes with a sharp paring knife. Soak them for one hour in cold water with one tablespoon of apple cider vinegar or a pinch of salt. Pat the livers dry with a paper towel. Lightly season with pepper. Using 1 strip of prosciutto per lobe, wrap the strips tightly around the liver pieces so that they are entirely covered. Using the skewers to hold the prosciutto in place, insert the prosciutto-wrapped livers onto the skewers, 6 per skewer. Preheat a barbecue grill to medium heat, or preheat a grill pan on the stovetop over medium heat. Grill the skewers, turning them every few minutes, until the prosciutto is crispy and the liver is just cooked through, about 7 minutes. Serve hot with a garnish of fresh thyme or rosemary. NOTE: If you have leftovers, store them in the fridge for up to 5 days. To reheat, throw them back in a skillet over medium heat with some butter until re-crisped, about 3 minutes. Ashleigh VanHouten is a health and nutrition journalist, public speaker, certified health coach, and self-proclaimed muscle nerd. She has written for Paleo Magazine for more than eight years, along with a number of other health publications. She hosts the Muscle Maven Radio podcast, which has been downloaded more than 1.5 million times, where she’s interviewed some of the biggest names in health and wellness, including Mark Sisson, Dave Asprey, and Steph Gaudreau. She’s also worked with other top-rated health-related podcasts, such as Barbell Shrugged, Muscle Intelligence, and … Continue reading “Prosciutto Wrapped Chicken Liver Appetizer Recipe”
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