Today is the first day of January and is also the first day of World Carnivore Month. To that end, let's challenge ourselves to eat a carnivore diet for the entire month of January. The type of carnivore diet and the level of strictness you choose to do is entirely up to you. Examples of carnivore diets include the following...
1) The Lion Diet. A person eating the Lion Diet only consumes the flesh of ruminant animals, water, and salt.
2) The BBBE Diet. BBBE is an acronym for Beef, Butter, Bacon, and Eggs.
3) The Carnivore Diet. This allows for the consumption of any and all animals and animal by-products, including dairy.
In any of the above examples, the object of course is to not consume any plants as part of your diet. Of course, we're not going to micromanage hoe you prepare your food, so your use of seasonings is entirely your own personal choice.
IF your circumstances don't allow you to go full on carnivore in January, then you can participate in this topic by challenge yourself to do better, above and beyond what you have been doing. For example, if you have still been eating grains, seed oils, refined sugar, or drinking alcohol, challenge yourself to avoid these items and just eat a clean, single ingredient whole foods diet such as clean keto, ketovore, or animal based.
We encourage you to check in daily, and share what you have eaten, perhaps a weigh-in if you're willing, and enjoy in some small talk. Participants in this topic will be entered into a drawing for a prize at the end of the month.
I was asked to post some recipes of mine so I’m starting a thread just do recipes. It would be nice if this topic had its own forum.
Everyone feel free to post up their recipes.
Recipe : Now there are some non carnivore ingredients in this pate so adjust it to your diet spectrum. I generally make two different batches, one for my wife and a more carnivore friendly version for me which cuts out the onions and mushrooms. Now that it appears that my weight has stabilized and these things don’t bother me I’ll start adding them back in my pate.
Bison or Beef Liver Pate
•. Buttermilk enough to cove liver. I use 1 pint
• 1 small onion, minced
• 8 medium mushrooms chopped
• 4 cloves garlic, minced
• 1 pound bison or beef liver
• 2 tablespoons fresh rosemary, minced
• 2 tablespoons fresh thyme, minced
•. 1 cup coconut oil or duck fat, melted
•. 3 tbs balsamic vinegar
• ½ teaspoon sea salt
INSTRUCTIONS
1. Cube liver and cover with buttermilk. Refrigerate for a minimum of two hours. (I prefer 24 hours)
2. Split the fat and put half in frying pan. Add the onion and mushrooms, and cook until soft on medium-high. Add the garlic and cook for about 3 minutes. Add the liver, sprinkling with the herbs. Cook for 3-5 minutes per side, until just pink in the center. Add balsamic vinegar and reduce liquid.
3. Turn off heat, and place contents into a blender or food processor with the remaining oil and sea salt. Process until it forms a thick paste, adding more oil if too thick.
4. Garnish with some fresh herbs and serve.

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