I’ve gone from low carb to keto (yes there IS a difference!) to ketovore. And on my path to total carnivore (I think that it is inevitable at this point!) I’m considering how I eat, “carnivorish”. I make animal-based food/ingredient choices whenever possible…search out animal-based recipes…am drawn to animal-based and rarely interested in plant-based foods…you get the picture. I don’t know if I’ll ever go full Lion Diet (beef, salt, water), but I see my tastes and dietary desires evolving once again. So, from my board Carnivorish, here are some recipes I have tried, or will soon be trying, in my current evolution into the best, and easiest, and most delicious, ways to control my health issues!
(Notes: I have my own “experience tips” at the bottom; also, you don’t have to make a pinterest account to click on these and have a look at the recipes.)
Some experience tips:
- When making coatings, they will be crispier if you add a little beef gelatin powder to the mix.
- Also re: coatings: I vary them, depending on what I’m breading; I rarely use just pork rinds, but rather a mixture of “meat flour” (of which pork rinds is only one type, in my mind), dried cheese (such as “green can” parmesan), sometimes some egg-white protein powder, and any seasonings I care to use – plus a little gelatin!
- Pork rinds get tiresome, don’t you think? And not everyone likes them. I substitute chicken flour – EASY to make! – sometimes.
- To make chicken flour, grind up cooked chicken breast and dehydrate. Grind again to create smaller pieces and dehydrate again. Finally grind into flour. (You can dehydrate in a lowest-possible-heat oven or a microwave!)
- I have been experimenting with using goat cheese in place of cream cheese in some recipes – and it’s working out great! No failures yet!
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