Carnivore Cooking: A Simple Approach to Nourishment

Welcome to another day in the kitchen, where simplicity meets nourishment! In this post, I’ll take you through my carnivore cooking routine, focusing on a hearty meal that fuels me after a day of hard work on the farm. Let’s dive into my cooking process, the ingredients I use, and the philosophy behind my carnivore diet.

Breaking the Fast

Every day, between 2:00 and 6:00 p.m., I break my fast with a satisfying meal. Today, I’m particularly hungry after working on the farm, and I’m ready to prepare my carnivore breakfast at 3:00 p.m.

Choosing the Right Ingredients

For today’s meal, I’m using:

1 pound of ground beef
1 pound of sausage

Both of these ingredients come from White Oak Pastures, a farm known for its quality meats. I always keep some bacon grease handy for cooking, as it adds flavor and is a staple in my kitchen.

Cooking Method

In my kitchen, I prefer using cast iron cookware instead of non-stick options like Teflon. Cast iron has been used for centuries and is a safe and healthy choice. If you don’t like bacon grease, butter or beef tallow are excellent alternatives for cooking.

As I cook the ground beef and sausage (which are both rich in fat), I like to keep things simple. I’m not a big meal prepper, although sometimes we cook up to 4 pounds of bacon, which mysteriously disappears by the end of the day!

The Importance of Eggs

Alongside the meat, I’ll be adding fresh eggs from our hens. These hens are not fed a vegetarian diet; they eat a mix of layer pellets, bugs, and worms, which enhances the quality of their eggs. I plan to crack about five of these beautiful eggs into the skillet as the meat cooks.

Dealing with Food Boredom

A common concern among those considering a carnivore diet is the fear of getting bored with just meat and eggs. However, if you eat only when you’re genuinely hungry, you’ll find that the desire for variety diminishes. The human body craves meat and eggs when truly hungry.

Seasoning for Flavor

I’ll be using a special seasoning called Pluck, which is made from ground organs such as liver and heart, combined with spices for extra flavor. My favorite is the zesty garlic variety. I also like to add some Redmond’s real salt for seasoning.

Portion Control and Eating Habits

Once my meal is ready, I’ll sit down to enjoy it. While I might have a large plate of food, I won’t force myself to finish if I’m full. I encourage listening to your body and stopping when you feel satiated.

Conclusion

This approach to cooking and eating isn’t just about the food; it’s also about how we interact with it. I want to share more of my cooking journey with you, so let me know if you’re interested in seeing more content like this!

This is Dr. Barry, and I hope you enjoyed this glimpse into my carnivore cooking routine. See you next time!