Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy, one of our coaches, will show you how to make hollandaise sauce. https://youtu.be/LPsUgQJqTj4Ingredients 1/2 cup of grass-fed butter 3 free-range egg yolks Redmond Real Sea Salt to taste 1 1/2 tablespoons of raw apple cider vinegar Optional: 1/4 teaspoon of cayenne pepper or paprika Check out the video for instructions!Check
Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy, one of our coaches, will show you how to make beef or chicken liver pate. Beef Liver Pate Ingredients 1/2 pound of grass-fed beef liver 1/4 cup of grass-fed butter 2 tablespoons raw heavy cream salt (Non-Carnivore Add-Ins) 2 teaspoons minced garlic 1 tablespoon lemon juice 1/2 teaspoon of organic
Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy, one of our coaches, will show you how to make a quick and easy carnivore diet-style Alfredo sauce. You can use this Alfredo sauce as a dip for steaks, chicken, or any other meat. However, this recipe is 99% dairy. https://www.youtube.com/watch?v=eDGy2XLCFY4&feature=youtu.beIngredients 1/2 cup of grated Parmesan cheese 1 tablespoon grass-fed
This carnivore take on the original fatheads pizza dough has some serious potential for the creative meat eater! Ingredients 250g cream cheese 3 eggs 350g cooked fatty bacon 180g grated mozzarella cheese 1/3 cup parmesan cheese Directions Blend cream cheese with eggs, fine chop the bacon as small as possible. Mix bacon into the cream cheese mixture then fold
This dairy free liver pate with ox live recipe is an amazing side dish sure to wow dinner guests as well as your own taste buds! Make it in 15 minutes, then chill until you’re ready to serve. Liver pate is an elegant way to boost your nutrition without dairy on a keto, carnivore, paleo, or any healthy diet. Prep Time: 5
PERUVIAN CHICKEN WINGS WITH AJI VERDE Serves 4 1.5 kg chicken wings coriander leaves, to serve 1 lime, halved Aji verde 2 large handfuls of coriander leaves 1 serrano chilli, deseeded and chopped 100 g Aioli 1 tablespoon olive oil 1 tablespoon apple cider vinegar sea salt and freshly ground black pepper Spicy marinade 2 tablespoons coconut oil or good-quality
One of the more unusual flavour combinations I was introduced to when I started my chef apprenticeship about 30 years ago was the marriage of anchovy and lamb. The salty nature of anchovies works so well with lamb, that I have used this combination in many ways since that first encounter. Try this classic surf and turf for yourself, I
GLAZED PORK AND BACON BURGERS Serves 4–6 4 rindless bacon rashers, finely chopped 3 tablespoons coconut oil or good-quality animal fat 1 onion, finely chopped 150 g mushrooms, finely chopped 2 garlic cloves, finely chopped 2 teaspoons finely chopped thyme leaves 1 tablespoon finely chopped flat-leaf parsley leaves 550 g pork mince 1 egg 1 teaspoon sea salt 1 teaspoon
If you are like me, you have probably wondered why buffalo wings are so named. (When I first heard of them, I pictured a buffalo with wings!) Well, I went digging to find out more about these delicious spicy chicken morsels and, apparently, the name comes from the town of Buffalo in New York, where they were first created. So,
Baked Cheese Prep time10 minsCook time6 minsTotal time16 mins Author: Maria EmmerichServes: 12Ingredients 1½ pounds fontina cheese, rind removed and cut into 1 inch cubes (or Havarti cheese) 3 tablespoons butter or olive oil (click here to find the company I love) 6 cloves garlic, thinly sliced 1 tablespoon fresh oregano leaves (or 1 teaspoon dried oregano) 1 teaspoon fine grain sea salt Instructions Turn
