Ethnic, tex-mex, southwestern

Spice up your diet

Italian Wedding Soup

Makes about 2 servings.





  • 1 lb ground beef, ground pork or both
  • 1 egg
  • 1 tsp garlic
  • 1 tsp salt
  • 1 oz crushed parmesan crisps or shredded parmesan
  • ½ tsp black pepper
  • 2 tbs dried parsley
  • 1 tsp onion powder


  • 6-8 cups chicken broth
  • 2 eggs
  • 2 tbs shredded parmesan


  • Combine all meatball ingredients.
  • Divide meat and roll into 16 meatballs. Set aside.
  • Whisk 2 eggs and 2 Tbs parmesan.
  • Heat up broth to a simmering boil.
  • Drop in meatballs and cook about 8 minutes, or until they are just cooked.
  • Stir in whisked egg and parmesan mixture, while continuously stirring to make into threaded noodles.

If it does not turn to noodles, that’s okay. It still tastes great!

Breakfast Egg Taco

Serves: 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.

Italian Meatball Recipe


  • 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.


Egg Drop Soup


  • 2 cups chicken or beef broth
  • 2-3 eggs
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp vinegar (optional)
  • ½ tsp coconut aminos (optional)
  • ½ tsp ginger (optional)
  • ¼ tsp white pepper (optional)


  1. Heat your broth and seasonings to a rolling boil.
  2. While your broth is heating up whisk eggs in a separate bowl or cup.
  3. Once your broth is boiling, pour whisked eggs in while stirring the soup. Keep stirring so the egg does not cook into large chunks. Turn heat off.
  4. Let cool and enjoy.

You can also add cooked chicken or shrimp if you want more protein.

Menudo Style Tripe Soup


  • 4 pounds cleaned tripe, cut into large chunks
  • ½ cup white vinegar
  • 1 Tbs salt, or more to taste
  • 1 Tbs chili powder
  • ½ Tbs cumin
  • ½ Tbs oregano
  • ½ Tbs garlic
  • ¼ tsp cayenne (optional)
  • 1-2 bay leaves
  • Water, as needed


  1. If your tripe is not clean, boil tripe for 30-45 minutes in a large pot and then drain out the water.
  2. Put tripe back into the pot and add in remaining ingredients.
  3. Fill pot with double the amount of water as there is tripe.
  4. Let ingredients come to a boil, then reduce to a simmer. Check the consistency after 2 hours. If it is still chewy and you want it soft, continue cooking.



  • 12 ounces cooked chicken, seasoned
  • 1 whole egg
  • 2 ounces tallow or fat of choice, melted
  • ¼ tsp baking soda


  1. Use your own combination of sliced cheeses and already cooked meats. Ex: sliced steak, sliced chorizo sausage, chicken fajitas, etc.
  2. Shredded cheese and crumbled meats do not work well with this recipe, they just make a big mess, but if you cook your ground beef into a patty that works a lot better.
  3. Preheat oven to 375 degrees.
  4. In your blender or food processor add chicken & baking soda and begin to blend with melted tallow.
  5. Add in the egg while the blender is on.
  6. Let your “dough” chill covered in the fridge until firm. (About 1-2 hours, or overnight)
  7. Using a large piece of parchment paper, spread half of the batter in the middle in a rectangle shape about 1 inch thick.
  8. Layer your slice of cheese and sliced meat in the center of the batter.
  9. Using the parchment paper, carefully wrap the meat and cheese with the batter. Folding the parchment into the shape of your fillings. Fold in the last 2 flaps underneath the tamale to hold it closed.
  10. Place on a sheet pan and bake for about 20 minutes. Let cool 3-5 minutes and unwrap the parchment paper.

Chicken Taco Soup

Makes 1-2 servings.


  • 6-8 ounces cooked chicken, shredded or diced
  • 18-20 ounces beef or chicken broth
  • 2 tsp vinegar
  • 1 tsp cumin
  • 1 tsp chilli powder
  • 1 tsp hot sauce (optional)
  • 1 tsp garlic 
  • ½ tsp oregano
  • ½ tsp salt


  1. Combine all ingredients in a pot and let simmer for at least 20 minutes.
  2. If you want to use raw chicken, dice it up and cook the same way, except let simmer for at least 30-40 minutes instead. You can even use bone in chicken for more flavor. If using bone in chicken, it will taste best if you let simmer for closer to an hour.

You can also throw this all in the slow cooker and let it go on low for the day, 4-8 hours. Feel free to top this off with shredded cheese, sour cream, salsa, or even pork rinds for crunch!

Pita Bread


  • 2 whole eggs
  • 5 ounces cooked chicken, seasoned
  • ½ cup water
  • 1 Tbs gelatin


  1. Sprinkle the gelatin over the water and let it bloom for 5 minutes.
  2. Once the gelatin has bloomed, add all the ingredients to the blender and mix until smooth.
  3. Preheat a non-stick pan to medium heat for a few minutes and add a little tallow or butter.
  4. Pour out half the batter into the pan and let cook about 5 minutes. Carefully flip over and let finish cooking for about 1 minute. Repeat with remaining batter.

Enjoy with gyro meatballs!

Gyro Meatballs


  • 1 pound ground beef
  • 1 pound ground lamb
  • 2 Tbs oregano
  • 2 tsp salt
  • 2 tsp garlic
  • 2 tsp black pepper
  • 1 whole egg
  • 2 Tbs bone meal (optional)
  • 1 scoop egg white powder (optional)


  1. Preheat oven to 350 degrees.
  2. Mix all ingredients in a large bowl until spices are thoroughly combined.
  3. Shape into meatballs until all the mixture is used up.
  4. Sear meatballs in a hot cast iron pan and finish cooking in the oven for about 20 minutes.

Egg Noodles


  • 1-2 servings
  • 3 whole eggs
  • 1/4 cup water
  • 1 tsp gelatin


  1. Blend all ingredients in a blender.
  2. Cook batter in a lightly greased non-stick pan the same way you would cook a crepe. Keep cooking noodle crepes until all batter is used.
  3. Let cool and slice into desired size.
  4. Noodles are good for about 1 week in the fridge or at least 6 months in the freezer in an airtight container or bag.

When reheating, you can either saute in a pan with butter and seasonings, cook it into your sauce, or boil it for about 1 minute. Recipe can easily be doubled.


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