Frozen Instant Pot Chuck Roast *****

 

• 2-lb pound frozen chuck roast
• 2.5 cups water
• 1 teaspoon Real Salt

1. Place the metal trivet in the bottom of the Instant Pot, and place the frozen roast on top of the trivet.
2. Pour the water over the roast.
3. Sprinkle the roast with Real Salt.
4. Cook on Manual on High for 90 minutes.
5. Once the roast finishes cooking, allow it to naturally release for 30 minutes.
6. Carefully remove the lid and allow the roast to cool to the point that it’s safe to handle. Remove the roast to a large bowl and use two forks to easily shred it.

https://keytomylime.com/instant-pot-frozen-roast/#mv-creation-135-jtr

Creamy Ricotta Dessert *****

 

• 1 cup whole milk ricotta 
• ▢Monk fruit to equal 2 Tbsp sugar (I used powdered monk fruit - 1/8 tsp + 1 tsp)
• ▢½ tsp vanilla extract

Combine all ingredients in a small food processor.  Process for 2 minutes.  

Refrigerate for at least 1 hour, or overnight.

https://healthyrecipesblogs.com/ricotta-dessert/#recipe

Low Carb Coffee Ricotta Mousse - to try

 

Sugar Free Low Carb Coffee Ricotta Mousse

 Prep Time15minutes minutes

 Total Time15minutes minutes

 Servings10 @ 3 ounces

 Calories171kcal

 AuthorBrenda Bennett | Sugar-Free Mom

Ingredients

• 2.5 teaspoons gelatin
• 1/2 cup strong coffee hot brewed or see swaps above
• 2 cups Ricotta cheese or see swaps above
• 1 teaspoon instant espresso
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla liquid stevia or see swaps above
• pinch salt
• 1 cup heavy cream
• optional: shaved sugar free chocolate bars to garnish

Instructions

• Pour the gelatin into the hot coffee and stir until the gelatin dissolves and there are no lumps. Set aside to cool slightly.
• Add the ricotta, espresso, vanilla extract, stevia and salt to a stand mixer or large bowl using an electric mixer. You could also use a food processor if you prefer. 
• Blend until combined well.
• Pour the cooled coffee gelatin mixture into the stand mixing bowl and blend until smooth.
• Pour in heavy whipping cream and blend on high until thickened and whipped with stiff peaks.
• Spoon into serving dishes and garnish with shaved chocolate if desired.
• Place in refrigerator covered with plastic wrap or in an airtight container for 2 hours to thicken, then enjoy!

Notes

This recipe was first published in August 2015 and updated with video in 2018.

Nutrition

Serving: 0.33cup | Calories: 171kcal | Carbohydrates: 2g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 44mg | Potassium: 62mg | Sugar: 0.2g | Vitamin A: 221IU | Calcium: 104mg | Iron: 0.2mg

https://www.sugarfreemom.com/recipes/sugar-free-low-carb-coffee-ricotta-mousse/#recipe

Dr. Kiltz's Carnivore Healing Bowl ****

 This tasted as expected, but I didn't enjoy it because I was developing ground beef aversion.

Dr. Kiltz's Carnivore Healing Bowl

Ingredients:

• 4 oz ground beef (80/20 or fattier)

• 1–2 pasture-raised egg yolks

• 1 tbsp beef tallow or butter

• Sea salt to taste

Instructions:

• Brown the ground beef in tallow or butter over medium heat.

• Remove from heat and stir in the egg yolks while still warm.

• Salt generously and enjoy.

Try this recipe at least once this week. One meal that calms the gut and supports healing from the inside out.

For more recipes that will help keep your Keto-Carnivore journey on track, check out Kiltz's Keto is Carnivore.

Blueberry Chia Pudding

 

½ cup fresh blueberries (plus extra for topping)

½ cup plain Greek yogurt

1 tablespoon chia seeds

½ teaspoon vanilla extract

1 teaspoon honey (or to taste — skip for no added sugar)

1 teaspoon cacao nibs or crushed dark chocolate

Instructions:

Mash the ½ cup blueberries with a spoon.

Add Greek yogurt, chia seeds, vanilla, and honey.

Stir until fully combined.

Top with a few whole blueberries and sprinkle with cacao nibs.

Cover and refrigerate for at least 2 hours (or overnight).

https://www.instagram.com/p/DMXthb8s5_1/

Lemon Egg Loaf *****

 

8 eggs, room temp

8 ounces cream cheese, softened

1 stick butter, softened

2 tsp lemon extract

Monk fruit to taste (I used 144 drops)

Blend together eggs, cream cheese, butter, lemon extract, and monk fruit until smooth and well combined.

Pour the mixture into a 2-quart rectangular baking dish, lined with parchment paper.

Cool and refrigerate

High Protein Zucchini Bread

1 small zucchini
1/2 cup cottage cheese
2 large eggs


1. Blend your zucchini and squeeze out the moisture.
2. Then mix with the rest of your ingredients and blend again until smooth.
3. Shape the mixture into circles on a greased, parchment-lined baking sheet.
4. Bake at 350°F for 25-30 minutes until golden, let sit for a few minutes and enjoy!

Ketosnax on Instagram

Egg Salad

 

Egg Salad

Makes 2 servings

6 eggs, cooked the night before and chilled overnight

4 heaping Tbsp homemade mayo 

2 stalks celery, finely chopped

Customize your protein: 1 egg = 6 grams protein

Change Your Diet, Change Your Mind

Roast Chicken

 

1 whole chicken (4 lb)

Salt, to taste

½ cup bone broth

Serves 4 + Leftovers

 Preheat oven to 375°F.

2. Place the chicken, breast side down, in a baking tray. Season generously with salt.

3. Cover the tray with parchment paper or aluminum foil and roast for about 30 minutes, then remove the paper and reduce the temperature to 350°F.

4. Gently tilt the baking tray and drain the rendered chicken fat into a glass jar. Flip the chicken over and pour the bone broth around the chicken. Season again and cook for another 40 minutes.

5. Turn off the oven, open the door, and let the chicken rest for 10 minutes while covered with parchment paper or aluminum foil. The legs should move about freely and if you slice between the leg and the breast, the juices should run clear.

6. Carefully remove the two thighs (leave the skin on) and save for lunch on day 4. Carve the chicken breasts, remove the wings, and debone the rest of the meat (with the skin).

7. Serve a 4 oz-piece of chicken breast alongside one of the wings. Carve them into slices and serve in the broth with the rendered chicken fat.

Nutrition facts per one serving: 56g fat, 52g protein, 0g total carbs, 0g fiber, 710 calories, 70% fat, 30% protein, 0% carbs

Change Your Diet, Change Your Mind

Chicken Thighs

 

Chicken Thighs (carnivore)

Makes 1 serving

4 boneless chicken thighs (about 3oz each)

1 Tbsp duck fat

½ cup low-histamine chicken broth

Salt, to taste

DIRECTIONS:

1. Preheat oven to 350°F.

2. You’ll need a pot with a lid that you can transfer from the stove top to the oven. Brown the chicken thighs, skin side down, in the duck fat over medium-high heat.

3. Add the broth and bring to a simmer before transferring to the oven, lid on, for 40 minutes

Ribeye

 

Ribeye

Makes 1 serving

1 ribeye steak, 1" thick (about 10 oz)

2 tbsp tallow

1–2 tsp salt

DIRECTIONS:

1. Bring the meat to room temperature—this will make all the difference!

2. Pat dry and rub the steak generously with 1 tablespoon tallow—this will form the amazing crust that we’re looking for. You can also marinate the steak overnight. Season with salt.

3. Add the rest of the tallow to your skillet (a deep frying pan) and make sure it is smoking hot before putting in the steak. Stand back to avoid any splatter.

 For a medium-rare steak, sear the meat for about 12 minutes, turning about 1 minute before the halfway point. You can use a meat thermometer (see details below) to cook the steak to your preference. Pierce it into the side of the steak and monitor the temperature.

5. Take the steak off the stove before it reaches your desired internal temperature as it will continue to rise as it rests.

6. Rest your steak for 5 minutes before serving, covering lightly with parchment paper. This ensures the juices are reabsorbed back into the meat. This step is a “must” for any protein you cook hard and fast.

Nutrition facts per one serving: 75g fat, 50g protein, 0g total carbs, 0g fiber, 875 calories, 77% fat, 23% protein, 0% carbs

Doneness

Remove from heat at

After resting

Rare

118°F

120°F

Medium rare

125°F

130°F

Medium

136°F

140°F

Change Your Diet, Change Your Mind

Shredded Chicken

Shredded Chicken

Makes 1 serving

3 tbsp duck fat

2 boneless chicken thighs

Salt, to taste

DIRECTIONS:

1. Heat the duck fat in a frying pan. Use two forks or your hands to shred the leftover chicken from the bones. This will make it easier for the fat to be absorbed into the meat.

2. Reheat the meat while stirring for a few minutes, season with salt, and serve.

Change Your Diet, Change Your Mind

Nutrition facts per one serving: 60g fat, 53g protein, 0g total carbs, 0g fiber, 760 calories,  72% fat, 28% protein, 0% carbs

Simplest Meatballs

 

2 tbsp tallow

9 oz ground beef

Real Salt to taste

DIRECTIONS:

1. Shape 8 meatballs and fry them in the tallow over medium heat.

2. Cover, but turn them occasionally, for about 6 minutes until cooked through.

Nutrition facts per one serving: 53g fat, 52g protein, 0g total carbs, 0g fiber, 690 calories, 70% fat, 30% protein, 0% carbs

Customize your protein: 1 oz ground beef = 5 grams protein

Change Your Diet, Change Your Mind

Beefy Burgers

 

Beefy Lamb Burgers (carnivore)

Makes 1 serving (2 patties)

These burgers can be made with all beef, all lamb, or a mixture of the two for a more complex flavor. If both meats are used, increase the serving size to two and double the tallow.

10 oz ground beef (20 percent fat)

—or—

9 oz ground lamb, (15 percent fat)

Kosher salt, to taste

1 tbsp tallow

DIRECTIONS:

1. Gently form two patties, taking care not to overwork the meat, which can lead to a tougher burger. Season liberally with salt.

2. Heat a cast iron pan on high heat until it just starts to smoke; add the tallow and the patties. Reduce heat to medium-high and let a crust form on the burger (about 3 minutes). Flip and finish cooking to your preferred doneness (see here for temperature guidelines).

Nutrition facts per one serving: 69g fat, 49g protein, 0g total carbs, 0g fiber, 820 calories, 76% fat, 24% protein, 0% carbs

Change Your Diet, Change Your Mind

Ultramoist Salmon Parcels

 

2 medium salmon fillets, with skin (5 oz each)

2 Tbsp duck fat

1 tsp salt

DIRECTIONS:

1. Preheat oven to 375°F.

2. Put the salmon fillets onto a large rectangle of parchment paper. The salmon pieces should be long and skinny so you’re able to fold them over.

3. Mix the duck fat and salt—if the duck fat is too solid, gently melt it in a pan.

4. Spread the fat evenly onto the two fillets. Wrap them up in the parchment paper and secure loosely with string if needed.

5. Place the parcels in a roasting pan, sprinkle with some water (3–4 tablespoons), and bake for 10–15 minutes before serving.

Makes 1 serving

Change Your Diet, Change Your Mind

Keto Coconut Yogurt

 

• 14 ounces canned coconut milk full fat
• ▢2 capsules probiotics * See notes

• Vigorously shake coconut milk before pouring it into a glass bowl. Whisk it very well, until smooth.
• Open up probiotic capsules and pour contents into the coconut milk. Stir until smooth, before transferring to a glass jar. Cover with a cheesecloth, secured with a rubber band.
• Store the jar at room temperature, or an area of your home which is warm. Keep it there for at least 24 hours, or up to 72 hours. Taste the yogurt and if it isn't tart enough, leave it out for a further 24 hours.
• Once the yogurt is tart enough, place the jar in the refrigerator until chilled.

TO STORE: Yogurt should be stored in the refrigerator, covered, for up to 7 days. It could last longer (depending on the brand you use), but smell it beforehand to make sure it is still edible.

TO FREEZE: You can freeze the yogurt ONLY if it has been put through a fine mesh strain. Store it in a sealable container for up to 6 months. 

Nutrition

Makes 4 servings

Serving: 1servingCalories: 135kcalCarbohydrates: 2gProtein: 2gFat: 13gSodium: 1mgPotassium: 1mgFiber: 1gVitamin C: 1mgCalcium: 1mgIron: 1mgNET CARBS: 1g





Tips:

• Check the date on the probiotics. If your yogurt isn’t firming up or developing a tangy taste, it could be because your probiotics are expired. 
• Be patient. I’ve noticed the yogurt takes longer to ferment in colder weather, so if you’re making it during the winter, plan on needing an additional day or two. 
• Prefer thicker yogurt? Strain it through a fine mesh strainer over a large bowl and refrigerate overnight. The liquid will seep out, leaving you with super thick and creamy yogurt. 
• Make it sweeter. Add 1-2 drops of liquid stevia before refrigerating

https://thebigmansworld.com/keto-yogurt/#wprm-recipe-container-40866