Carnivore Chef

SARDINE CHEESE BITES
If you eat sardines, then these are tasty, satisfying little bites that can be eaten warm or stored in the fridge for a quick snack later on, eaten cold. I use hard cheeses that have a strong flavor profile to mask the strong taste of sardines. I made a double batch in the pictures below, using sharp chedder for one batch and parmesan for the other. Asiago also works well.

THE INGREDIENTS

1 can of sardines in spring water, well drained.

2/3 cup of shredded asiago, sharp chedder or asiago cheese. Medium slices of cheese also works

Fresh ground black pepper

A sprinkle of dried dill weed

THE PREPARATION

Using a griddle or large cast iron pan, arrange 5 piles of shredded cheese into a rough rectrange shape. Use 2 tablespoons of cheese for each pile. Use a spatula to push the cheese around to shape the rectangle. You want the cheese to be roughly the length of the sardines and the width of 2 sardines. Whatever sardines you have you can make it work.

Begin heating your griddle or pan on low. Let the cheese melt down some then fit 2 sardines on each cheese rectangle. Pieces of sardine is fine too.

Increase the heat a little bit. As the cheese melts it will spread out and some of the fat will release. No worries, just use the spatula to keep the cheese in its original shape by pushing the 4 outsides of the rectangle inward. As the pieces cook they hold their shape better. It doesn't have to be perfect as long as you have cheese under the sardines. Slowly heating the pieces works best.

You want a brown crust to form on the bottom of the cheese. Once the cheese melts you can carefully and begins to brown, you can move the pieces around on the hot surface for even browning. You can turn up the heat towards the end too if necessary.

Once you are happy, turn off the heat and let the pieces set for a few minutes until they can move without falling apart. They become quite sturdy. Once they are set give each piece a couple grinds of black pepper and a pinch of dried dill. Remove from pan to a paper towel. Eat warm and store leftovers in the fridge for later.

Let me know what you think. I just started a carnivore diet and I am not sure what kind of carnivore recipes exist. I just make up my own recipies.

Carnivore Chef

....and things are great! Not craving any carbs, my overall appetite is down, i am down 5 pounds from 178, and i've noticed that my chronic pain is lessened. So much so that i think i can finally stop taking Ibuprofin [and more recently Tylenol]. I've been taking a lot of ibuprofin for literally decades to address pain and infalmmation. And while i still have serious Lumbar spine issues, and other joint pains too, i think i can finally be done with the whole otc mess. I still vape, but at least i am using an organic product and my goal is to get off of it. I also completely eliminated seed oils from my diet, which are highly inflammatory.

i used to do keto for a good two years and lost like 50 pounds but i got off track and got to eating a carb heavy poisonous SAD again. My last visit to my doctor showed my cholesterol level high and he wanted me to go on prescription drugs to fix it. I am 63 years old and the only pharmicutical drug i take is Trazodone for sleep. The last thing i want is to be drugged up and addicted to pharmicutical drugs in a system that is designed to make you sick and keep you sick and returning for more drugs. So last week i decided that the best way to fix my body's problems is through diet and begin walking again.
My inlaws, nice people but they are now deceased. The dad had diabetes and he died from dementia. The mom she was obese and she died from dementia. The common denominator is them listening to their doctors and doctors on TV thinking they were the experts. They didn't eat red meat but they ate pork. They didn't eat butter, but they ate margarine. Everything else they ate was crap loaded with carbs and bad oils. They were on a lot of prescription meds brcause that's how you fix your body's problems, and that's the sick end game with the entire SAD/Pharmaceutical drugs cycle. I know that i am having some brain fog issues and its probably diet related. I am hoping i can reverse the inflammmation in my body that is causing all my issues, and resolve them with the Carnivore diet. Honestly, i don't give a rip what others say about my dietary choices and i am not even going to tell my doctor because he will likely try "correcting" my thinking. Anyways, i am a happy carnivore now!

I'm no carnivore expert as i am on my 2nd week but i think it takes some bodies to adjust more than others. I adjusted easily so far but still not out of the woods yet. If your previous diet had been going on for years, with your metabolism and body quirks, it might take more time than usual. Yiur body is adjusting to aomething its not experienced before. Just make sure you're eating enough fats and protein, stay hydrated and electrolyted. Stay the course and things will work out eventually. My 2 cents

....and things are great! Not craving any carbs, my overall appetite is down, i am down 5 pounds from 178, and i've noticed that my chronic pain is lessened. So much so that i think i can finally stop taking Ibuprofin [and more recently Tylenol]. I've been taking a lot of ibuprofin for literally decades to address pain and infalmmation. And while i still have serious Lumbar spine issues, and other joint pains too, i think i can finally be done with the whole otc mess. I still vape, but at least i am using an organic product and my goal is to get off of it. I also completely eliminated seed oils from my diet, which are highly inflammatory.

i used to do keto for a good two years and lost like 50 pounds but i got off track and got to eating a carb heavy poisonous SAD again. My last visit to my doctor showed my cholesterol level high and he wanted me to go on prescription drugs to fix it. I am 63 years old and the only pharmicutical drug i take is Trazodone for sleep. The last thing i want is to be drugged up and addicted to pharmicutical drugs in a system that is designed to make you sick and keep you sick and returning for more drugs. So last week i decided that the best way to fix my body's problems is through diet and begin walking again.
My inlaws, nice people but they are now deceased. The dad had diabetes and he died from dementia. The mom she was obese and she died from dementia. The common denominator is them listening to their doctors and doctors on TV thinking they were the experts. They didn't eat red meat but they ate pork. They didn't eat butter, but they ate margarine. Everything else they ate was crap loaded with carbs and bad oils. They were on a lot of prescription meds brcause that's how you fix your body's problems, and that's the sick end game with the entire SAD/Pharmaceutical drugs cycle. I know that i am having some brain fog issues and its probably diet related. I am hoping i can reverse the inflammmation in my body that is causing all my issues, and resolve them with the Carnivore diet. Honestly, i don't give a rip what others say about my dietary choices and i am not even going to tell my doctor because he will likely try "correcting" my thinking. Anyways, i am a happy carnivore now!

For breakfast I had leftover pork panko crusted sirloin steak, cold. Really tasty without heat.
For lunch i had some mozzarella and some sardine cheese bites, heated up

....and things are great! Not craving any carbs, my overall appetite is down, i am down 5 pounds from 178, and i've noticed that my chronic pain is lessened. So much so that i think i can finally stop taking Ibuprofin [and more recently Tylenol]. I've been taking a lot of ibuprofin for literally decades to address pain and infalmmation. And while i still have serious Lumbar spine issues, and other joint pains too, i think i can finally be done with the whole otc mess. I still vape, but at least i am using an organic product and my goal is to get off of it. I also completely eliminated seed oils from my diet, which are highly inflammatory.

i used to do keto for a good two years and lost like 50 pounds but i got off track and got to eating a carb heavy poisonous SAD again. My last visit to my doctor showed my cholesterol level high and he wanted me to go on prescription drugs to fix it. I am 63 years old and the only pharmicutical drug i take is Trazodone for sleep. The last thing i want is to be drugged up and addicted to pharmicutical drugs in a system that is designed to make you sick and keep you sick and returning for more drugs. So last week i decided that the best way to fix my body's problems is through diet and begin walking again.
My inlaws, nice people but they are now deceased. The dad had diabetes and he died from dementia. The mom she was obese and she died from dementia. The common denominator is them listening to their doctors and doctors on TV thinking they were the experts. They didn't eat red meat but they ate pork. They didn't eat butter, but they ate margarine. Everything else they ate was crap loaded with carbs and bad oils. They were on a lot of prescription meds brcause that's how you fix your body's problems, and that's the sick end game with the entire SAD/Pharmaceutical drugs cycle. I know that i am having some brain fog issues and its probably diet related. I am hoping i can reverse the inflammmation in my body that is causing all my issues, and resolve them with the Carnivore diet. Honestly, i don't give a rip what others say about my dietary choices and i am not even going to tell my doctor because he will likely try "correcting" my thinking. Anyways, i am a happy carnivore now!

I'm no carnivore expert as i am on my 2nd week but i think it takes some bodies to adjust more than others. I adjusted easily so far but still not out of the woods yet. If your previous diet had been going on for years, with your metabolism and body quirks, it might take more time than usual. Yiur body is adjusting to aomething its not experienced before. Just make sure you're eating enough fats and protein, stay hydrated and electrolyted. Stay the course and things will work out eventually. My 2 cents

Welcome @Carnivore Chef and @Kat7 to Carnivore Talk! :)
That's where I currently sit. While most days I am beef, butter, sausage, and eggs, with salt, I am not averse to seasonings and I still drink diet beverages. A couple times a month the family will go out and I might choose to "cheat" with keto. I'm not anti-plant, but I keep them at a distance and don't let them become my buddies anymore, lol.
Here we're friendly towards anyone who is into a carnivore-centric (i.e. meat-based) diet, whether that's keto, ketovore, animal-based, or strictly flesh only.

Hey, i'm new to the Carnivore diet too, i did Keto and fell off but am back on track. Staying the course can be difficult, with the Carnivore diet especially since there are limitations to what you can eat, but i am up for the task. Hang in there!

I started the Carnivore diet just about three days ago and so far its pretty good once i got over the Keto flu. My cravings for carbs is down from before and am beginning to feel more energetic. I lost a lot of weight on the Keto diet a few years ago, got off track and gained quite a few pounds back. I began the Carnivore diet weighing in at about 178lbs. My goal is to get to about 155 lbs.
I am not a 100% strict Carnivore, but use herbs, spices, and cheeses, eggs and butter in my cooking in addition to anything else that might enhance the flavor [ e.g. a couple whole garlic cloves added to a stew before cooking and removed after cooking] without adding carbs except in trace amounts < 1g. I have cooked for decades and am a good cook and I am good at figuring out my own recipies. And although Carnivore cooking is quite restrictive, the thing i want to explore as a Carnivore Chef is using minimal amounts of herbs and spices along with the vast variety of cheeses out there in the world to enhance the flavors of carnivore cuisine and make awesome tasting carnivore meals. My reasoning is that herbs, spices, flavorful cheeses, and aromatics are the only way i can see to enhance flavors in the Carnivore diet without comprimising its core function of better health and wellbeing.
I plan on posting my own recipies in the recipe section. f you are looking for more carnivore diet recipies with the parameters that i listed above, please keep checking the recipe section, as I plan on posting there frequently. I made a meal last evening, it was so delicious and satisfying. Blue Cheese Beef Stew. I will post the recipe there as soon as i get it written up.
Carnivore Chef

For breakfast I had leftover pork panko crusted sirloin steak, cold. Really tasty without heat.
For lunch i had some mozzarella and some sardine cheese bites, heated up

Yep on Geezy's post and yep on yours.
Your body will tell you soon enough. The first few pounds lost is usually water and with that water goes some electrolytes and minerals. It differs for everyone.
I tried LMNY but didn't like the taste. I tried salt in my water and that didn't do the trick either. I went to youtube and found a "LMNT" type electrolyte home recipe and made my own. From there it evolved into using that pre-made drink mix as my 'table salt'.
It is pink Himalayan salt, Keltic sea salt, a different sea slat brand and No Salt for the potassium. I poured pretty much equal amounts into bowl, put on the lid and shook it up. That bowl is now my salt for cooking or for salting. When I am fasting, I put a pinch under my tongue a few times per day and chase it with water.
It is an evolving process for everyone. Your body will start dropping hints and if we don't pick up the body usually knocks over the head to get our attention.
Scott

Looks great.
I make chicken fried steak using panko and venison and it’s delicious. But as one who has sworn off seeds in any form I couldn’t do the caraway seeds.

You have discovered one of the biggest appeals to this lifestyle…simplicity. It can be as complicated as you want it to be like Chris Cooking Nashville does or just caveman it and light the fire then burn the beast.
I started off coming up with recipes trying to duplicate foods of days gone past but the longer I eat this way the simpler I like it.

Hand cut one pound smoked ribeye.

Leg of lamb is excellent. My only issue with the preparation is its doneness, medium rare. I was hoping for rare. Regardless, it was super flavorful, moist and tender throughout. The crusted outside was salty with lots of herbal notes and a hint of smoke. The blackened suet steaks were also a very flavorful and satiating side dish with some zing to it but not spicy hot, the insides pure molten goodness!
I had my hot pans in the 550F hot oven. I took one out and put the suet steaks in and put back into the oven, turning them over after just a few minutes. The other pan i took out onto a high burner, all the way up. I browned both sides well then put the lamb in the oven for about 5 minutes on each side to cook just a bit more, a bit too long however. I guess 3-4 minutes less next time for rare. This was a great meal, and i didn't even use the dipping sauce very much because the lamb itself was delicious on its own and needed nothing else!

Here's my lamb fresh out of the oven at a little over 120F. Looks great! I'm gonna let it sit for 10 minutes before cutting into some slices for dinner.

Here's my blackened suet steaks, also looking good! They rendered a lot in the hot oven and they cooked fast.

I decided not to use the grill for tbe lamb tonight. Instead I plan on heating up my 10" cast iron skillet in a 550F oven, then sear both sides to a golden brown then finish it off in the hot oven if necessary. When i used to do fajita vegetables, this method worked well, charring parts of the julienne peppers and onions. When the lamb is done marinading i'll dry it off, rub it with some melted beef tallow and season it again before cooking. Should be pretty dang good!

I bet that's amazing! Not sure if i want it well done and falling off the bone or rare. My lamb leg can be cut unti 2 pieces ao i can try both ways. I might do the rare version today and the falling off the bone way another day

I had leftover blue cheese and shredded beef stew topped with an over easy egg, which was very tasty! No picture though

Thanks for your input, its really helpful. I eat a LOT of fats now, and try maintainaning 2 teaspoons of salt daily, and drink a few gkasses of water too. Good idea to hsve some labs done in a few months to see where things stand but honestly i don't see the need for electrolyte supplements atm but will pay att3ntion to my body speaking, and your right they could be dangerous if not taken with caution. I started Carnivore on tuesday, i don't feel tired, more energetic if anything, and am sleeping ok enough so i think things are on track.

You must have been a little sleepy yet? 🤣

Hey, as a new carnivore dude, 67 years old btw, and also a good cook of several decades of experience, i am making my own carnivore recipies to share with the group and also get insights and ideas from other carnivores. I'm not sure if this is the appropriate place on the forums to do this so moderators can weigh in. My thinking is to start a thread here with a basic idea based around a particular animal based product, in this case, beef suet. I want to find out if the carnivores are eating beef suet and how they prepare it. Then after some considerations I can post on this thread whatever I decide to try in the form of an actual recipe and the thread can run perpetually as i get new ideas, my own ideas and from the input from other carnivores. If the mods think i should post the actual recipe on a new thread just say so, no worries. However i think the free exchange of ideas between carnivores on how to prepare certain animal products like beef suet is an important aspect to expanding the carnivore menu.
I never thought of beef suet as something to eat like an actual food and thought it was literally "for the birds" haha. But i watched a video or two on YouTube and now understand that it is eaten by the carnivores too.
When i went out for my first carnivore shopping spree i picked up some beef suet. I cut up a 3lb chunk into small like 1 inch cubes and rendered these in a 250F oven for 3 hours using a dutch oven covered, stirring occasionally, using about half a teaspoon of whole organic fennel seeds and a bay leaf for aromatics.
Anyways, after 3 hours i was left with all these globules of rendered beef suet swimming around in the tallow. I tried a couple of these cubes with a bit of salt and it was heavenly is all i can say!
At the same time as i was doing my suet experiment i was making a blue cheese and shredded beef beef stew, so i mixed in a cup of these suet blobs into the stew. Wow! It really added some flavor, texture, and filler to the stew without them falling apart. [Next time i make the stew i will post the recipe because it is delicious]
I still have about a cup of the suet globs left so my thought is to incorporate these into my dill pickle chicken wing stew, which i plan on making today along with a fried panko version of the dill pickle chicken wings too, suggested by Miranda, my thanks to her, and I will post the results.
All this to say that i bought another chunk of beef suet, and my plan is to cut this chunk of suet into "suet steaks" render them in the oven then experiment with various flavorful preparations using the suet steaks. True, it would probably be good "as is" out of the oven with a bit of salt and pepper, but beef suet come across as something that deserves more eperimentation in order to bring greater variety to the carnivore table. I am an experimental cook so sometimes it might take a few iterations of a recipe to get it perfected.
So in closing, I am asking if you carnivores are using beef suet in your diet, and how are you preparing it? Thanks for any and all input!
Carnivore Chef

Long story short I had to ditch my dill pickle chicken wings stew as i completely ruined it. I had it completed and in the fridge ready to warm up. Yesterday i put it in the crock pot to warm and set the temp then took a long nap. When i woke up i realized i accidentally set the temp on high which boiled it into a cuilinary nightmare of disguesting sludge lol. I took a few bites but the dill pickle flavor that was present when i finished it the day before had vaporized. Oh well, next time i get some chicken wings i'll give it another go!

Here's my 2 pound chunk of beef suet cut into 1" suet steaks. I didn't add anything to them. Am putting these in the oven to render down for at least 3 hours. I have no idea how this is going to work out, my guess being they will lose a significant amount of volume. When they are done i can prepare the steaks using a few different ideas i got for them.