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#MariaEmmerich showcases keto and low-carb recipes, health tips, meal plans, and lifestyle choices. Emmerich inspires followers with delicious dishes, weight loss success stories, nutritional advice, and community support for wellness enthusiasts.

You are not going to believe this! Carnivore friendly RICE! 🍚 The texture is perfect! Packed with protein! 💪 INGREDIENTS CARNIVORE RICE: ▢ 4 cups egg whites (carton egg wites) ▢ 2 tablespoons Further Food gelatin (code MARIAMINDBODY to save) ▢ 1 teaspoon Redmond Real salt (or Tamari sauce for an Asian flair) ASIAN MEATBALLS: ▢ 2 pounds ground beef 85% lean ▢ 2 large eggs beaten ▢ 3/4 cup mushrooms finely chopped ▢ 4 tablespoons green onion diced ▢ 2 tablespoons organic tamari sauce ▢ 2 teaspoons ginger freshly grated ▢ 2 cloves garlic minced or smashed SAUCE: ▢ 1/2 cup beef broth ▢ 1/4 cup organic tamari sauce ▢ 2 tablespoons coconut oil ▢ 1/3 cup allulose (I used brown allulose) ▢ 2 tablespoons green onions (finely chopped) plus more for garnish ▢ 2 teaspoons ginger freshly grated ▢ 1 clove garlic minced ▢ 3 teaspoons Further Food gelatin INSTRUCTIONS To make the Carnivore Rice, place the eggs into a large greased skillet and whisk in the gelatin and the salt. Allow the gelatin to dissolve for 3 minutes before turning on the heat. Heat the eggs over medium- high heat and scramble until completely cooked through. Remove from heat and cool completely. Once cool, place in a food processor to pulse into small pieces of rice (or use a ricer and place the cooked egg whites through a ricer to form pieces of rice). Set aside while you make the meatballs. NOTE: The Carnivore rice can be made 4 days ahead and stored in an airtight container in the fridge until ready to serve. To reheat, place on a lightly greased skillet and saute over medium heat for 2 minutes or until heated through. Preheat the oven to 400°F. In a large bowl, mix together the ground beef, eggs, mushrooms, green onions, coconut aminos, ginger, and garlic. Mix until well combined. Shape into 1½-inch meatballs (I use an ice cream scooper to make sure the meatballs are the same size) and place on a rimmed baking sheet. Bake for 15-20 minutes, or until browned and cooked through. Meanwhile, make the sauce: In a small saucepan, combine the broth, coconut oil, tamari, sweetener, green onions, ginger, and garlic. Whisk in the gelatin and allow to sit for 3 minutes or until the gelatin has dissolved. Heat over medium-high heat until bubbling, stirring well to combine. Simmer on medium for 10 minutes while the meatballs cook. Remove from the heat. NOTE: This sauce can be made 4 days ahead and stored in the fridge. Remove from the meatballs from the oven, place on a serving tray, and serve with the sauce. Garnish with sliced green onion. Enjoy! #carnivore #carnivorediet #worldcarnivoremonth #mealprep #rice #protein #dinner #Recipe #recipes #foodtiktok #mariaemmerich @Further Food

You are not going to believe this! Carnivore friendly RICE! 🍚 The texture is perfect! Packed with protein! 💪 INGREDIENTS CARNIVORE RICE: ▢ 4 cups egg whites (carton egg wites) ▢ 2 tablespoons Further Food gelatin (code MARIAMINDBODY to save) ▢ 1 teaspoon Redmond Real salt (or Tamari sauce for an Asian flair) ASIAN MEATBALLS: ▢ 2 pounds ground beef 85% lean ▢ 2 large eggs beaten ▢ 3/4 cup mushrooms finely chopped ▢ 4 tablespoons green onion diced ▢ 2 tablespoons organic tamari sauce ▢ 2 teaspoons ginger freshly grated ▢ 2 cloves garlic minced or smashed SAUCE: ▢ 1/2 cup beef broth ▢ 1/4 cup organic tamari sauce ▢ 2 tablespoons coconut oil ▢ 1/3 cup allulose (I used brown allulose) ▢ 2 tablespoons green onions (finely chopped) plus more for garnish ▢ 2 teaspoons ginger freshly grated ▢ 1 clove garlic minced ▢ 3 teaspoons Further Food gelatin INSTRUCTIONS To make the Carnivore Rice, place the eggs into a large greased skillet and whisk in the gelatin and the salt. Allow the gelatin to dissolve for 3 minutes before turning on the heat. Heat the eggs over medium- high heat and scramble until completely cooked through. Remove from heat and cool completely. Once cool, place in a food processor to pulse into small pieces of rice (or use a ricer and place the cooked egg whites through a ricer to form pieces of rice). Set aside while you make the meatballs. NOTE: The Carnivore rice can be made 4 days ahead and stored in an airtight container in the fridge until ready to serve. To reheat, place on a lightly greased skillet and saute over medium heat for 2 minutes or until heated through. Preheat the oven to 400°F. In a large bowl, mix together the ground beef, eggs, mushrooms, green onions, coconut aminos, ginger, and garlic. Mix until well combined. Shape into 1½-inch meatballs (I use an ice cream scooper to make sure the meatballs are the same size) and place on a rimmed baking sheet. Bake for 15-20 minutes, or until browned and cooked through. Meanwhile, make the sauce: In a small saucepan, combine the broth, coconut oil, tamari, sweetener, green onions, ginger, and garlic. Whisk in the gelatin and allow to sit for 3 minutes or until the gelatin has dissolved. Heat over medium-high heat until bubbling, stirring well to combine. Simmer on medium for 10 minutes while the meatballs cook. Remove from the heat. NOTE: This sauce can be made 4 days ahead and stored in the fridge. Remove from the meatballs from the oven, place on a serving tray, and serve with the sauce. Garnish with sliced green onion. Enjoy! #carnivore #carnivorediet #worldcarnivoremonth #mealprep #rice #protein #dinner #Recipe #recipes #foodtiktok #mariaemmerich @Further Food

Are you a Carnivore and missing some crunch? My Carnivore Chips are super delicious! 💥 #carnivore #carnivorediet #snacks #animalbased #lowcarb #Recipe #recipes #yum #mariaemmerich @Craig Emmerich

Are you a Carnivore and missing some crunch? My Carnivore Chips are super delicious! 💥 #carnivore #carnivorediet #snacks #animalbased #lowcarb #Recipe #recipes #yum #mariaemmerich @Craig Emmerich

I can’t believe how light and fluffy these waffles turned out to be! These are the best carnivore waffles! Even Kai said they were a 9 out of 10! Crispy on the outside, light and fluffy on the inside! INGREDIENTS ▢ 8 ounces 95% lean ground beef ▢ 8 ounces boneless skinless chicken breasts cut into small cubes ▢ 1 tablespoon Further Food gelatin (code MARIAMINDBODY to save) ▢ 9 large eggs ▢ 2 tablespoons baking powder ▢ 2 teaspoons Redmond Real salt (or less to your preference) INSTRUCTIONS Preheat waffle maker. Place the beef and the cubes of chicken into a large skillet. Sauté over medium high heat while stirring often until the chicken is cooked through and no longer pink. Place the cooked beef mixture into a blender. Add the rest of the ingredients and puree until smooth. Place 1/4 cup of the mixture into the greased waffle maker. Close the waffle maker and cook for 3-4 minutes or until cooked through and slightly crispy. Remove from waffle maker and repeat with remaining batter. Store extras in an airtight container in the fridge for up to 5 days or in the freezer for up to a month. To reheat, place in a pre-heated waffle maker for 2 minutes or until heated though. #waffles #breakfast #mealprep #carnivore #carnivorediet #animalbased #worldcarnivoremonth #healthyrecipes #mariaemmerich @Further Food

I can’t believe how light and fluffy these waffles turned out to be! These are the best carnivore waffles! Even Kai said they were a 9 out of 10! Crispy on the outside, light and fluffy on the inside! INGREDIENTS ▢ 8 ounces 95% lean ground beef ▢ 8 ounces boneless skinless chicken breasts cut into small cubes ▢ 1 tablespoon Further Food gelatin (code MARIAMINDBODY to save) ▢ 9 large eggs ▢ 2 tablespoons baking powder ▢ 2 teaspoons Redmond Real salt (or less to your preference) INSTRUCTIONS Preheat waffle maker. Place the beef and the cubes of chicken into a large skillet. Sauté over medium high heat while stirring often until the chicken is cooked through and no longer pink. Place the cooked beef mixture into a blender. Add the rest of the ingredients and puree until smooth. Place 1/4 cup of the mixture into the greased waffle maker. Close the waffle maker and cook for 3-4 minutes or until cooked through and slightly crispy. Remove from waffle maker and repeat with remaining batter. Store extras in an airtight container in the fridge for up to 5 days or in the freezer for up to a month. To reheat, place in a pre-heated waffle maker for 2 minutes or until heated though. #waffles #breakfast #mealprep #carnivore #carnivorediet #animalbased #worldcarnivoremonth #healthyrecipes #mariaemmerich @Further Food

I love chicken parmesan but you know what makes it even better??? Alfredo sauce! So I made a carnivore alfredo sauce to serve with my Carnivore Chicken Parmesan and it was absolutely mouth watering! INGREDIENTS CARNIVORE ALFREDO SAUCE ▢ 1 cup salted butter ▢ 8 ounces cream cheese ▢ 1 cup Parmesan cheese freshly grated ▢ 3/4 cup beef broth ▢ 1 clove minced garlic OPTIONAL: Omit for strict Carnivore CARNIVORE CHICKEN PARMESAN ▢ 8 6-ounce chicken breast pounded thin ▢ 2 large eggs ▢ 1 cup pork rind crumbs (or powdered parmesan OR PSMF Flour) ▢ 2 tablespoons tallow or lard or duck fat SERVING ▢ 8 slices mozzarella cheese ▢ PSMF noodles (or deli chicken, sliced into noodles) INSTRUCTIONS Make the sauce: Place the butter in a saucepan with the garlic and cook until light golden brown, stirring constantly so the butter doesn’t burn. Turn the heat to low and smash up the garlic in the butter. Stir in the cream cheese, broth, and Parmesan. Use an immersion blender to puree until smooth. Simmer on low while you make the chicken parmesan. Place one chicken breast into a large ziplock. Use a mallet or rolling pin to pound out the chicken breast to 1/2 inch thickness. Repeat with remaining chicken. Crack the eggs into a shallow baking dish. Place the pork panko (or powdered Parmesan or PSMF Flour) in another shallow baking dish. Dredge chicken in the eggs and let any excess drip off, then dip both sides of the chicken in the pork panko and use your hands to coat the chicken well. Heat a large non-stick scan pan to medium high heat. Add the tallow, lard or duck fat to the pan. Once hot, add the chicken breasts (you will have to work in batches depending on how large your skillet is). Cook for 3 minutes, flip and cook another 3 minutes. Place a slice of mozzarella onto each chicken breast and place the skillet into a broiler oven for a minute or until the cheese is melted and the chicken breast reads 165 degrees F in the thickest part of the breast. ASSEMBLY To assemble the Carnivore Chicken Parmesan, place 1/2 cup protein sparing noodles if using onto a plate. Spoon a few tablespoons of the carnivore alfredo sauce over the noodles and top with a chicken breast. Serve. #mealprep #dinner #italianfood #carnivore #carnivorediet #animalbased #worldcarnivoremonth #lowcarb #yummy #Recipe #DinnerIdeas #mariaemmerich @Craig Emmerich

I love chicken parmesan but you know what makes it even better??? Alfredo sauce! So I made a carnivore alfredo sauce to serve with my Carnivore Chicken Parmesan and it was absolutely mouth watering! INGREDIENTS CARNIVORE ALFREDO SAUCE ▢ 1 cup salted butter ▢ 8 ounces cream cheese ▢ 1 cup Parmesan cheese freshly grated ▢ 3/4 cup beef broth ▢ 1 clove minced garlic OPTIONAL: Omit for strict Carnivore CARNIVORE CHICKEN PARMESAN ▢ 8 6-ounce chicken breast pounded thin ▢ 2 large eggs ▢ 1 cup pork rind crumbs (or powdered parmesan OR PSMF Flour) ▢ 2 tablespoons tallow or lard or duck fat SERVING ▢ 8 slices mozzarella cheese ▢ PSMF noodles (or deli chicken, sliced into noodles) INSTRUCTIONS Make the sauce: Place the butter in a saucepan with the garlic and cook until light golden brown, stirring constantly so the butter doesn’t burn. Turn the heat to low and smash up the garlic in the butter. Stir in the cream cheese, broth, and Parmesan. Use an immersion blender to puree until smooth. Simmer on low while you make the chicken parmesan. Place one chicken breast into a large ziplock. Use a mallet or rolling pin to pound out the chicken breast to 1/2 inch thickness. Repeat with remaining chicken. Crack the eggs into a shallow baking dish. Place the pork panko (or powdered Parmesan or PSMF Flour) in another shallow baking dish. Dredge chicken in the eggs and let any excess drip off, then dip both sides of the chicken in the pork panko and use your hands to coat the chicken well. Heat a large non-stick scan pan to medium high heat. Add the tallow, lard or duck fat to the pan. Once hot, add the chicken breasts (you will have to work in batches depending on how large your skillet is). Cook for 3 minutes, flip and cook another 3 minutes. Place a slice of mozzarella onto each chicken breast and place the skillet into a broiler oven for a minute or until the cheese is melted and the chicken breast reads 165 degrees F in the thickest part of the breast. ASSEMBLY To assemble the Carnivore Chicken Parmesan, place 1/2 cup protein sparing noodles if using onto a plate. Spoon a few tablespoons of the carnivore alfredo sauce over the noodles and top with a chicken breast. Serve. #mealprep #dinner #italianfood #carnivore #carnivorediet #animalbased #worldcarnivoremonth #lowcarb #yummy #Recipe #DinnerIdeas #mariaemmerich @Craig Emmerich

You won’t believe how delicious my Protein French Fries are! 🍟 They’re Carnivore Friendly, too! INGREDIENTS ▢ 2 slices protein sparing bread ▢ 1/4 cup duck fat (or avocado oil or tallow) ▢ Redmond Real salt (code MARIA15 to save) SERVING: ▢ Primal Kitchen Ketchup ▢ Primal Kitchen Ranch Dressing INSTRUCTIONS Cut the protein sparing bread into thin French fry shapes. Place the oil into a large cast iron skillet and heat to medium high heat. Once hot, add the protein sparing French fries. Cook until golden brown, about 20 seconds (take care, depending on the temperature of the oil they can brown quickly), rotate and cook on all sides until golden brown. Add more oil if needed. Remove from heat and place onto a paper towel. Sprinkle with salt. Serve with plenty of Primal Kitchen Ketchup and Primal Kitchen Ranch Dressing! NOTE: To lower the calories, you can bake the PSMF French Fries. Spray the fries with Primal Kitchen Avocado oil spray and place on a baking sheet in a 350 degree F oven for 15-25 minutes or until crispy and golden. #protein #frenchfries #mealprep #lunch #yum #psmf #carnivore #carnivorediet #worldcarnivoremonth #keto #ketodiet #lowcarb #Recipe #mariaemmerich @Primal Kitchen Foods

You won’t believe how delicious my Protein French Fries are! 🍟 They’re Carnivore Friendly, too! INGREDIENTS ▢ 2 slices protein sparing bread ▢ 1/4 cup duck fat (or avocado oil or tallow) ▢ Redmond Real salt (code MARIA15 to save) SERVING: ▢ Primal Kitchen Ketchup ▢ Primal Kitchen Ranch Dressing INSTRUCTIONS Cut the protein sparing bread into thin French fry shapes. Place the oil into a large cast iron skillet and heat to medium high heat. Once hot, add the protein sparing French fries. Cook until golden brown, about 20 seconds (take care, depending on the temperature of the oil they can brown quickly), rotate and cook on all sides until golden brown. Add more oil if needed. Remove from heat and place onto a paper towel. Sprinkle with salt. Serve with plenty of Primal Kitchen Ketchup and Primal Kitchen Ranch Dressing! NOTE: To lower the calories, you can bake the PSMF French Fries. Spray the fries with Primal Kitchen Avocado oil spray and place on a baking sheet in a 350 degree F oven for 15-25 minutes or until crispy and golden. #protein #frenchfries #mealprep #lunch #yum #psmf #carnivore #carnivorediet #worldcarnivoremonth #keto #ketodiet #lowcarb #Recipe #mariaemmerich @Primal Kitchen Foods

Who’s ready for some FOOTBALL?! 🏈 Who are you rooting for? You know we are here for the Packers 🙌🙌🙌 If you want an easy and delicious appetizer that will win over a crowd, you must try my Carnivore Deviled Egg Dip! INGREDIENTS ▢ 12 large hard boiled eggs peeled ▢ 1/3 cup bacon mayo (or butter mayo) ▢ 4 ounces cream cheese softened (or more mayo if dairy free) ▢ 2 tablespoons Primal Kitchen Dijon mustard ▢ 2 tablespoons dill pickle juice ▢ 2 teaspoons hot sauce OPTIONAL GARNISH: ▢ 1 tablespoon finely chopped chives ▢ dash Smoked paprika FOR SERVING: ▢ Carnivore Crisps chicken breast (or any flavor) INSTRUCTIONS Peel the hard boiled eggs and slice in quarters. Then place the quarters into a food processor and pulse until you have small pieces. Add the mayo, cream cheese and Dijon and pulse until well combined. Add the pickle juice, hot sauce and salt and pulse until smooth. Scrape the sides to ensure even mixing. Taste and adjust seasoning to your liking. Place the mixture into a cute serving dish and garnish with chives and paprika if desired. Serve with Carnivore Crisps and enjoy! Store extras in an airtight container in the fridge for up to 5 days. Do not freeze. #football #appetizer #deviledeggs #protein #playoffs #packers #carnivore #carnivorediet #EasyRecipe #Recipe #foodtiktok #animalbased #mariaemmerich @Carnivore Crisps

Who’s ready for some FOOTBALL?! 🏈 Who are you rooting for? You know we are here for the Packers 🙌🙌🙌 If you want an easy and delicious appetizer that will win over a crowd, you must try my Carnivore Deviled Egg Dip! INGREDIENTS ▢ 12 large hard boiled eggs peeled ▢ 1/3 cup bacon mayo (or butter mayo) ▢ 4 ounces cream cheese softened (or more mayo if dairy free) ▢ 2 tablespoons Primal Kitchen Dijon mustard ▢ 2 tablespoons dill pickle juice ▢ 2 teaspoons hot sauce OPTIONAL GARNISH: ▢ 1 tablespoon finely chopped chives ▢ dash Smoked paprika FOR SERVING: ▢ Carnivore Crisps chicken breast (or any flavor) INSTRUCTIONS Peel the hard boiled eggs and slice in quarters. Then place the quarters into a food processor and pulse until you have small pieces. Add the mayo, cream cheese and Dijon and pulse until well combined. Add the pickle juice, hot sauce and salt and pulse until smooth. Scrape the sides to ensure even mixing. Taste and adjust seasoning to your liking. Place the mixture into a cute serving dish and garnish with chives and paprika if desired. Serve with Carnivore Crisps and enjoy! Store extras in an airtight container in the fridge for up to 5 days. Do not freeze. #football #appetizer #deviledeggs #protein #playoffs #packers #carnivore #carnivorediet #EasyRecipe #Recipe #foodtiktok #animalbased #mariaemmerich @Carnivore Crisps

Happy World Carnivore Month! Craving pancakes? I have the perfect recipe for you! 🥞 INGREDIENTS ▢ 4 large eggs ▢ 1/4 cup Further Food unflavored collagen (code MARIAMINDBODY to save) ▢ 3 tablespoons Further Food gelatin ▢ 1/2 teaspoon Redmond Real salt (code MARIA15) ▢ tallow spray (to grease pan) INSTRUCTIONS Place all of the ingredients in a mini food processor or blender and combine until very smooth. Spray a skillet with tallow spray and heat over medium high heat. Once hot, pour the batter into the skillet to make 3 inch pancakes (you will get about 8 small pancakes). Cook until golden brown, about 2 minutes, then flip and cook until done, another 1 to 2 minutes. Remove from the skillet and repeat with additional cooking spray and batter. Dip the pancakes in a runny egg or whatever your heart desires! I love to make breakfast sandwiches with 2 pancakes, sausage and an egg (like a McMuffin)! #carnivore #carnivorediet #animalbased #worldcarnivoremonth #lowcarb #glutenfree #grainfree #keto #Recipe #breakfast #brunch #pancakes #EasyRecipe #yum #foodtiktok #mariaemmerichrecipe #mariaemmerich @Further Food

Happy World Carnivore Month! Craving pancakes? I have the perfect recipe for you! 🥞 INGREDIENTS ▢ 4 large eggs ▢ 1/4 cup Further Food unflavored collagen (code MARIAMINDBODY to save) ▢ 3 tablespoons Further Food gelatin ▢ 1/2 teaspoon Redmond Real salt (code MARIA15) ▢ tallow spray (to grease pan) INSTRUCTIONS Place all of the ingredients in a mini food processor or blender and combine until very smooth. Spray a skillet with tallow spray and heat over medium high heat. Once hot, pour the batter into the skillet to make 3 inch pancakes (you will get about 8 small pancakes). Cook until golden brown, about 2 minutes, then flip and cook until done, another 1 to 2 minutes. Remove from the skillet and repeat with additional cooking spray and batter. Dip the pancakes in a runny egg or whatever your heart desires! I love to make breakfast sandwiches with 2 pancakes, sausage and an egg (like a McMuffin)! #carnivore #carnivorediet #animalbased #worldcarnivoremonth #lowcarb #glutenfree #grainfree #keto #Recipe #breakfast #brunch #pancakes #EasyRecipe #yum #foodtiktok #mariaemmerichrecipe #mariaemmerich @Further Food

If you haven’t tried my Big Mac’s on my Carnivore Bread you’re missing out! 🍔 INGREDIENTS CARNIVORE BREAD: ▢ 6 large egg whites (optional add 2 egg yolks) ▢ 3 tablespoons allulose ▢ 2 tablespoons Further Food gelatin chewy texture ▢ 1/2 teaspoon Redmond Real salt ▢ 1/2 teaspoon cream of tartar (optional but helps structure of egg whites) ▢ 1/3 cup unflavored egg white protein powder ▢ sesame seeds if desired BIG MAC SAUCE: ▢ 1/2 cup mayo (I used my homemade Carnivore Mayo) ▢ 1/4 cup dill pickles diced ▢ 3 tablespoons tomato sauce (or sugar free Ketchup) ▢ 1/2 teaspoon stevia glycerite (or a few drops of monk fruit) ▢ 1/8 teaspoon Redmond Real salt ▢ 1/8 teaspoon fish sauce optional for umami BIG MAC: ▢ 1 pound ground beef 85% lean (I used Butcherbox patties) ▢ 3/4 teaspoon Redmond Real salt ▢ 4 slices cheddar cheese (omit for dairy free) ▢ 1/2 cup shredded lettuce ▢ 1/4 cup yellow onions diced ▢ 1 teaspoon sesame seeds toasted ▢ dill pickles thick slices (for garnish) INSTRUCTIONS Preheat the oven to 325 degrees F. Spray a parchment lined baking sheet with tallow spray (or avocado oil spray) and set aside. Separate the eggs (save the yolks for another recipe like my keto ice cream, hollandaise, mayo or lemon curd), and place the whites into a large bowl or stand mixer. Add the allulose, Further Food gelatin, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff. Turn the mixer to low and gently mix the egg white protein powder into the whites. Slowly add in the egg yolks one at a time (if using). Do not over mix or the bread will end up like styrofoam. Divide the carnivore bread mixture onto the prepared baking sheet in 4 large rounds to replicate hamburger buns. Top with sesame seeds if desired. Bake for 15 minutes or until cook through and golden brown. Allow to cool completely before removing from the pans. Store leftovers in the fridge for up to 4 days or in the freezer for up to a month. BIG MAC SAUCE: TIP OF THE DAY: I like to make sauces like this days ahead of time and store in the fridge to make meals easier. Place all the ingredients into a small bowl and stir well to combine. Taste and adjust sweetness to your liking. BIG MAC: Divide the beef into 8 balls and form into a flattened hockey puck shape. Season the outsides with salt. Heat a large cast iron skillet to medium high heat. To make one Big Mac (feel free to make all 4 at once if you want), place 2 burger patties onto the skillet and cook for 2 minutes. Flip the burgers and place a slice of cheddar cheese on top of each patty. Place a cover over the skillet to help melt the cheese. Continue to cook the burgers to your desired doneness. Remove from the pan and set aside. Slice the carnivore buns into thirds and place 1 patty onto the bun, top with the middle piece of the bun, then another burger patty. Top the burger with Big Mac sauce, shredded lettuce, diced onions and sliced pickles. Then place the top bun on the Big Mac. Enjoy! #dinner #carnivore #carnivorediet #worldcarnivoremonth #bigmac #burger #beef #lowcarb #keto #ketodiet #mealprep #yum #mariaemmerichrecipe #mariaemmerich @Jay Robb

If you haven’t tried my Big Mac’s on my Carnivore Bread you’re missing out! 🍔 INGREDIENTS CARNIVORE BREAD: ▢ 6 large egg whites (optional add 2 egg yolks) ▢ 3 tablespoons allulose ▢ 2 tablespoons Further Food gelatin chewy texture ▢ 1/2 teaspoon Redmond Real salt ▢ 1/2 teaspoon cream of tartar (optional but helps structure of egg whites) ▢ 1/3 cup unflavored egg white protein powder ▢ sesame seeds if desired BIG MAC SAUCE: ▢ 1/2 cup mayo (I used my homemade Carnivore Mayo) ▢ 1/4 cup dill pickles diced ▢ 3 tablespoons tomato sauce (or sugar free Ketchup) ▢ 1/2 teaspoon stevia glycerite (or a few drops of monk fruit) ▢ 1/8 teaspoon Redmond Real salt ▢ 1/8 teaspoon fish sauce optional for umami BIG MAC: ▢ 1 pound ground beef 85% lean (I used Butcherbox patties) ▢ 3/4 teaspoon Redmond Real salt ▢ 4 slices cheddar cheese (omit for dairy free) ▢ 1/2 cup shredded lettuce ▢ 1/4 cup yellow onions diced ▢ 1 teaspoon sesame seeds toasted ▢ dill pickles thick slices (for garnish) INSTRUCTIONS Preheat the oven to 325 degrees F. Spray a parchment lined baking sheet with tallow spray (or avocado oil spray) and set aside. Separate the eggs (save the yolks for another recipe like my keto ice cream, hollandaise, mayo or lemon curd), and place the whites into a large bowl or stand mixer. Add the allulose, Further Food gelatin, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff. Turn the mixer to low and gently mix the egg white protein powder into the whites. Slowly add in the egg yolks one at a time (if using). Do not over mix or the bread will end up like styrofoam. Divide the carnivore bread mixture onto the prepared baking sheet in 4 large rounds to replicate hamburger buns. Top with sesame seeds if desired. Bake for 15 minutes or until cook through and golden brown. Allow to cool completely before removing from the pans. Store leftovers in the fridge for up to 4 days or in the freezer for up to a month. BIG MAC SAUCE: TIP OF THE DAY: I like to make sauces like this days ahead of time and store in the fridge to make meals easier. Place all the ingredients into a small bowl and stir well to combine. Taste and adjust sweetness to your liking. BIG MAC: Divide the beef into 8 balls and form into a flattened hockey puck shape. Season the outsides with salt. Heat a large cast iron skillet to medium high heat. To make one Big Mac (feel free to make all 4 at once if you want), place 2 burger patties onto the skillet and cook for 2 minutes. Flip the burgers and place a slice of cheddar cheese on top of each patty. Place a cover over the skillet to help melt the cheese. Continue to cook the burgers to your desired doneness. Remove from the pan and set aside. Slice the carnivore buns into thirds and place 1 patty onto the bun, top with the middle piece of the bun, then another burger patty. Top the burger with Big Mac sauce, shredded lettuce, diced onions and sliced pickles. Then place the top bun on the Big Mac. Enjoy! #dinner #carnivore #carnivorediet #worldcarnivoremonth #bigmac #burger #beef #lowcarb #keto #ketodiet #mealprep #yum #mariaemmerichrecipe #mariaemmerich @Jay Robb

If you are looking for a delicious protein-packed meal and you are sick of meat, you must try my protein sparing grilled cheese and tomato soup! Even the tomato soup is packed with protein! This is the ultimate comfort food! 😊 If you comment below I will message you the written recipe ❤️ #comfortfood #grilledcheese #glutenfree #keto #ketodiet #lowcarb #EasyRecipe #yum #Recipe #mariaemmerich

If you are looking for a delicious protein-packed meal and you are sick of meat, you must try my protein sparing grilled cheese and tomato soup! Even the tomato soup is packed with protein! This is the ultimate comfort food! 😊 If you comment below I will message you the written recipe ❤️ #comfortfood #grilledcheese #glutenfree #keto #ketodiet #lowcarb #EasyRecipe #yum #Recipe #mariaemmerich

I know this recipe sounds crazy, but it is soooooo good! I have gotten so many comments saying that their spouse had no clue it wasn’t real re-fried beans. INGREDIENTS ▢ 1 medium eggplant or 2 large zucchini ▢ 4 sugar free bacon chopped ▢ 1 cup chopped onions about 1 large ▢ 1 clove garlic minced ▢ 1 tablespoon seeded and minced jalapeño pepper ▢ 1 tablespoon chili powder ▢ 1 teaspoon ground cumin ▢ ½ teaspoon Redmond Real salt ▢ Pinch of cayenne pepper ▢ ½ teaspoon chopped fresh oregano OPTIONAL FOR SERVING: ▢ crumbled queso fresco or shredded cheddar cheese ▢ minced fresh cilantro ▢ Carnivore Crisps (use code MARIA to save) INSTRUCTIONS Peel and cube the eggplant. Place the eggplant, bacon, onion, jalapeño and garlic in a large, heavy skillet over medium-high heat. Stir-fry until the bacon is crisp and the eggplant is very soft, about 10 minutes. Add the chili powder, cumin, oregano and salt. Using a slotted spoon, transfer the mixture to the food processor or blender and puree the mixture until smooth. Taste and adjust seasoning to your liking. Place onto a platter. Sprinkle with the cheese and cilantro, if using, and serve. Store in an airtight container in the refrigerator for up to 5 days. To reheat, place in a lightly greased skillet over medium heat for about 3 minutes, or heat to your liking. Vegetarian Option: Peel and slice the eggplant, wrap it in foil, and smoke it in a wood smoker for 2 hours. This gives the eggplant a natural bacon flavor without using bacon. #dinner #mealprep #foodhacks #mexicanfood #keto #ketodiet #lowcarb #yummy #Recipe #ketorecipes #mariaemmerich @ButcherBox

I know this recipe sounds crazy, but it is soooooo good! I have gotten so many comments saying that their spouse had no clue it wasn’t real re-fried beans. INGREDIENTS ▢ 1 medium eggplant or 2 large zucchini ▢ 4 sugar free bacon chopped ▢ 1 cup chopped onions about 1 large ▢ 1 clove garlic minced ▢ 1 tablespoon seeded and minced jalapeño pepper ▢ 1 tablespoon chili powder ▢ 1 teaspoon ground cumin ▢ ½ teaspoon Redmond Real salt ▢ Pinch of cayenne pepper ▢ ½ teaspoon chopped fresh oregano OPTIONAL FOR SERVING: ▢ crumbled queso fresco or shredded cheddar cheese ▢ minced fresh cilantro ▢ Carnivore Crisps (use code MARIA to save) INSTRUCTIONS Peel and cube the eggplant. Place the eggplant, bacon, onion, jalapeño and garlic in a large, heavy skillet over medium-high heat. Stir-fry until the bacon is crisp and the eggplant is very soft, about 10 minutes. Add the chili powder, cumin, oregano and salt. Using a slotted spoon, transfer the mixture to the food processor or blender and puree the mixture until smooth. Taste and adjust seasoning to your liking. Place onto a platter. Sprinkle with the cheese and cilantro, if using, and serve. Store in an airtight container in the refrigerator for up to 5 days. To reheat, place in a lightly greased skillet over medium heat for about 3 minutes, or heat to your liking. Vegetarian Option: Peel and slice the eggplant, wrap it in foil, and smoke it in a wood smoker for 2 hours. This gives the eggplant a natural bacon flavor without using bacon. #dinner #mealprep #foodhacks #mexicanfood #keto #ketodiet #lowcarb #yummy #Recipe #ketorecipes #mariaemmerich @ButcherBox

Attention Carnivores! If you’re looking for something different and totally delicious, you MUST try my Carnivore Lasagna! ❤️ #carnivore #carnivorediet #worldcarnivoremonth #animalbased #lowcarb #mealprep #dinner #lasagna #Recipe #mariaemmerich @Craig Emmerich

Attention Carnivores! If you’re looking for something different and totally delicious, you MUST try my Carnivore Lasagna! ❤️ #carnivore #carnivorediet #worldcarnivoremonth #animalbased #lowcarb #mealprep #dinner #lasagna #Recipe #mariaemmerich @Craig Emmerich

My Carnivore Bagels are going to blow your mind! 🥯 My friend @lsalant says it is one of her very favorite recipes 🥰 INGREDIENTS ▢ 8 ounces 95% lean ground beef ▢ 8 ounces boneless skinless chicken breasts cut into small cubes ▢ 2 tablespoons Nutritional Yeast (or powdered Parmesan cheese) ▢ 1 tablespoon Further Food gelatin (use code MariaMindBody to save) ▢ 9 large eggs ▢ 2 tablespoons baking powder ▢ 2 teaspoons Redmond Real salt (code MARIA15 to save) INSTRUCTIONS Preheat oven to 350 degrees F. Grease 2 (4-hole) bagel pans and set aside. Place the beef and the cubes of chicken into a large skillet. Sauté over medium high heat while stirring often until the chicken is cooked through and no longer pink. Place the cooked beef mixture into a blender. Add the rest of the ingredients and puree until smooth. Divide the mixture into the prepared bagel pans and bake in the oven for 16-22 minutes or until the bagels are cooked through. Remove from the oven and allow the bagels to cool in the pan before removing. NOTE: if you underbake them, they will shrink. Store extras in an airtight container in the fridge for up to 4 days. Can be frozen for up to a month. #Recipe #bagels #breakfast #mealprep #carnivore #carnivorediet #lowcarb #animalbased #yummy #healthyrecipes #mariaemmerich @Further Food

My Carnivore Bagels are going to blow your mind! 🥯 My friend @lsalant says it is one of her very favorite recipes 🥰 INGREDIENTS ▢ 8 ounces 95% lean ground beef ▢ 8 ounces boneless skinless chicken breasts cut into small cubes ▢ 2 tablespoons Nutritional Yeast (or powdered Parmesan cheese) ▢ 1 tablespoon Further Food gelatin (use code MariaMindBody to save) ▢ 9 large eggs ▢ 2 tablespoons baking powder ▢ 2 teaspoons Redmond Real salt (code MARIA15 to save) INSTRUCTIONS Preheat oven to 350 degrees F. Grease 2 (4-hole) bagel pans and set aside. Place the beef and the cubes of chicken into a large skillet. Sauté over medium high heat while stirring often until the chicken is cooked through and no longer pink. Place the cooked beef mixture into a blender. Add the rest of the ingredients and puree until smooth. Divide the mixture into the prepared bagel pans and bake in the oven for 16-22 minutes or until the bagels are cooked through. Remove from the oven and allow the bagels to cool in the pan before removing. NOTE: if you underbake them, they will shrink. Store extras in an airtight container in the fridge for up to 4 days. Can be frozen for up to a month. #Recipe #bagels #breakfast #mealprep #carnivore #carnivorediet #lowcarb #animalbased #yummy #healthyrecipes #mariaemmerich @Further Food

Do you prefer a Brownie or a Blondie? If you prefer a Blondie, you must try these! Basically all protein and so easy to make 🙌 I’m in Costa Rica right now dreaming of these 🥰 INGREDIENTS ▢ 10 large hard boiled egg whites (or scrambled egg whites) ▢ 3/4 cup powdered allulose ▢ 3/4 cup Vanilla Equip Protein Powder (code MARIA to save) ▢ 1/2 cup Equip Salted Caramel protein powder ▢ 1 teaspoon stevia glycerite (optional) ▢ 1 teaspoon baking soda ▢ 2 large eggs (or 4 egg whites) ▢ 1 teaspoon vanilla extract (or almond extract) INSTRUCTIONS Preheat oven to 325 degrees F. Place all the ingredients into a blender and puree until very smooth. Place the batter into a greased 8 by 8 inch baking dish. Bake for 35-40 minutes or until cooked though. NOTE: Tent the baking dish with foil if the top is getting too dark which happens with allulose. Remove from oven and cool before serving. Tastes great with my PSMF Ice cream! #protein #baking #EasyRecipe #dessert #glutenfree #keto #ketodiet #sugarfree #lowcarb #mariaemmerich @Craig Emmerich

Do you prefer a Brownie or a Blondie? If you prefer a Blondie, you must try these! Basically all protein and so easy to make 🙌 I’m in Costa Rica right now dreaming of these 🥰 INGREDIENTS ▢ 10 large hard boiled egg whites (or scrambled egg whites) ▢ 3/4 cup powdered allulose ▢ 3/4 cup Vanilla Equip Protein Powder (code MARIA to save) ▢ 1/2 cup Equip Salted Caramel protein powder ▢ 1 teaspoon stevia glycerite (optional) ▢ 1 teaspoon baking soda ▢ 2 large eggs (or 4 egg whites) ▢ 1 teaspoon vanilla extract (or almond extract) INSTRUCTIONS Preheat oven to 325 degrees F. Place all the ingredients into a blender and puree until very smooth. Place the batter into a greased 8 by 8 inch baking dish. Bake for 35-40 minutes or until cooked though. NOTE: Tent the baking dish with foil if the top is getting too dark which happens with allulose. Remove from oven and cool before serving. Tastes great with my PSMF Ice cream! #protein #baking #EasyRecipe #dessert #glutenfree #keto #ketodiet #sugarfree #lowcarb #mariaemmerich @Craig Emmerich

I have a perfect carnivore noodle recipe that is all protein! Kai and I jumped into the kitchen to create this delicious carnivore manicotti recipe for all of you! Please let us know if you make it and love it as much as we do! ❤️ INGREDIENTS CARNIVORE MANICOTTI ▢ 225 grams water or chicken broth ▢ 40 grams Further Food gelatin ▢ 60 grams unflavored egg white protein powder ▢ 1.2 grams Redmond Real salt MANICOTTI FILLING ▢ 16 ounces ricotta cheese or cottage cheese ▢ 3 cups shredded mozzarella cheese divided ▢ 3/4 cup freshly shredded Parmesan divided ▢ 1 tablespoon Italian seasoning OMIT for level 3 Carnivore ▢ 1 large egg ▢ 2 cups Homemade Carnivore Alfredo (or Primal Kitchen Marinara if not Carnivore) INSTRUCTIONS Preheat oven to 350 degrees. To make the Carnivore Manicotti, place all the ingredients into a blender and puree until smooth. Heat a large 12 inch non-stick Scan Pan to medium heat. Lightly spray with avocado oil spray and dab it with a paper towel. Pour 1/4 cup of batter onto the pan and tilt the pan to spread the batter all over the pan in and so it is a very thin crepe. Once the batter has set and is almost cooked through, gently flip the crepe (I used my fingers but be careful to not burn yourself). Cook another 30-60 seconds. Make sure the crepes do not brown at all. Remove from pan and repeat with remaining batter (you should get 6 large crepes). Set the crepes aside. In a medium-sized bowl combine ricotta, one cup of mozzarella cheese, 1/2 cup parmesan, Italian seasoning if using, and the egg. Divide the cheese mixture evenly into the center of each carnivore crepe and roll up to resemble manicotti. Place 1 cup of Carnivore Alfredo Sauce or marinara sauce to the bottom of a 9 by 13 pan. Gently place the filled manicotti in an even layer over the sauce. Cover with remaining sauce and cheese. Bake for 25-30 minutes or until cheese is melted and bubbly. Enjoy! #carnivore #carnivorediet #worldcarnivoremonth #animalbased #dinner #mealprep #italian #yummy #Recipe #mariaemmerich @Further Food

I have a perfect carnivore noodle recipe that is all protein! Kai and I jumped into the kitchen to create this delicious carnivore manicotti recipe for all of you! Please let us know if you make it and love it as much as we do! ❤️ INGREDIENTS CARNIVORE MANICOTTI ▢ 225 grams water or chicken broth ▢ 40 grams Further Food gelatin ▢ 60 grams unflavored egg white protein powder ▢ 1.2 grams Redmond Real salt MANICOTTI FILLING ▢ 16 ounces ricotta cheese or cottage cheese ▢ 3 cups shredded mozzarella cheese divided ▢ 3/4 cup freshly shredded Parmesan divided ▢ 1 tablespoon Italian seasoning OMIT for level 3 Carnivore ▢ 1 large egg ▢ 2 cups Homemade Carnivore Alfredo (or Primal Kitchen Marinara if not Carnivore) INSTRUCTIONS Preheat oven to 350 degrees. To make the Carnivore Manicotti, place all the ingredients into a blender and puree until smooth. Heat a large 12 inch non-stick Scan Pan to medium heat. Lightly spray with avocado oil spray and dab it with a paper towel. Pour 1/4 cup of batter onto the pan and tilt the pan to spread the batter all over the pan in and so it is a very thin crepe. Once the batter has set and is almost cooked through, gently flip the crepe (I used my fingers but be careful to not burn yourself). Cook another 30-60 seconds. Make sure the crepes do not brown at all. Remove from pan and repeat with remaining batter (you should get 6 large crepes). Set the crepes aside. In a medium-sized bowl combine ricotta, one cup of mozzarella cheese, 1/2 cup parmesan, Italian seasoning if using, and the egg. Divide the cheese mixture evenly into the center of each carnivore crepe and roll up to resemble manicotti. Place 1 cup of Carnivore Alfredo Sauce or marinara sauce to the bottom of a 9 by 13 pan. Gently place the filled manicotti in an even layer over the sauce. Cover with remaining sauce and cheese. Bake for 25-30 minutes or until cheese is melted and bubbly. Enjoy! #carnivore #carnivorediet #worldcarnivoremonth #animalbased #dinner #mealprep #italian #yummy #Recipe #mariaemmerich @Further Food

These keto caramel rolls are so delicious, I made two batches to share with friends! INGREDIENTS CARAMEL TOPPING (this will make extra) ▢ 1/2 cup salted butter ▢ 1/2 cup powdered Allulose ▢ 1/2 cup heavy cream PROTEIN SPARING BREAD ROLLS: ▢ 6 large egg whites ▢ 3 tablespoons powdered allulose ▢ ½ teaspoon Redmond Real salt ▢ ½ teaspoon cream of Tartar ▢ ⅓ cup unflavored egg white protein powder FILLING: ▢ 2 tablespoons butter softened ▢ 2 tablespoons powdered allulose ▢ 2 tablespoons ground cinnamon INSTRUCTIONS Before you begin to make the caramel topping, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Heat butter on high heat in a saucepan. Whisk and let it come to a boil, watch for specks of brown (this is brown butter....so good on veggies!). Immediately add the Allulose and whisk until melted. Add the cream to the pan and bring to a boil for 1 minute. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, and then pour into a glass mason jar and set in the fridge to cool while you make the caramel rolls. Store in the refrigerator up to 2 weeks. To make the protein sparing bread rolls, preheat the oven to 325 degrees F. Place a piece of parchment onto a large rimmed baking sheet. Spray parchment with Avocado oil spray and set aside. Separate the eggs (save the yolks for another recipe like my keto ice cream, hollandaise, mayo or lemon curd), and place the whites into a large bowl or stand mixer. Add the allulose, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff. Turn the mixer to low and gently mix the egg white protein powder into the whites. Do not over mix or the caramel rolls will end up like styrofoam. Spread the protein sparing bread caramel roll mixture onto the prepared baking sheet. Bake for 10 minutes or until just cooked through (NOT browned at all).' Remove pan from the oven and use a knife to spread with softened butter and sprinkle with allulose and cinnamon. Use a pizza cutter to cut into 6 strips (cutting from the longer end of the baking sheet). Roll each strip into a caramel roll. Set the rolls into a greased 9 inch pie pan. Top a few tablespoons of the caramel onto each roll. Place back into the oven for 10 minutes or until golden brown. Remove from oven and allow to cool a bit before topping with more caramel if desired. Enjoy! #baking #Recipe #recipes #breakfast #brunch #keto #ketodiet #ketorecipes #sugarfree #lowcarb #healthyrecipes #mariaemmerich @Jay Robb

These keto caramel rolls are so delicious, I made two batches to share with friends! INGREDIENTS CARAMEL TOPPING (this will make extra) ▢ 1/2 cup salted butter ▢ 1/2 cup powdered Allulose ▢ 1/2 cup heavy cream PROTEIN SPARING BREAD ROLLS: ▢ 6 large egg whites ▢ 3 tablespoons powdered allulose ▢ ½ teaspoon Redmond Real salt ▢ ½ teaspoon cream of Tartar ▢ ⅓ cup unflavored egg white protein powder FILLING: ▢ 2 tablespoons butter softened ▢ 2 tablespoons powdered allulose ▢ 2 tablespoons ground cinnamon INSTRUCTIONS Before you begin to make the caramel topping, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Heat butter on high heat in a saucepan. Whisk and let it come to a boil, watch for specks of brown (this is brown butter....so good on veggies!). Immediately add the Allulose and whisk until melted. Add the cream to the pan and bring to a boil for 1 minute. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, and then pour into a glass mason jar and set in the fridge to cool while you make the caramel rolls. Store in the refrigerator up to 2 weeks. To make the protein sparing bread rolls, preheat the oven to 325 degrees F. Place a piece of parchment onto a large rimmed baking sheet. Spray parchment with Avocado oil spray and set aside. Separate the eggs (save the yolks for another recipe like my keto ice cream, hollandaise, mayo or lemon curd), and place the whites into a large bowl or stand mixer. Add the allulose, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff. Turn the mixer to low and gently mix the egg white protein powder into the whites. Do not over mix or the caramel rolls will end up like styrofoam. Spread the protein sparing bread caramel roll mixture onto the prepared baking sheet. Bake for 10 minutes or until just cooked through (NOT browned at all).' Remove pan from the oven and use a knife to spread with softened butter and sprinkle with allulose and cinnamon. Use a pizza cutter to cut into 6 strips (cutting from the longer end of the baking sheet). Roll each strip into a caramel roll. Set the rolls into a greased 9 inch pie pan. Top a few tablespoons of the caramel onto each roll. Place back into the oven for 10 minutes or until golden brown. Remove from oven and allow to cool a bit before topping with more caramel if desired. Enjoy! #baking #Recipe #recipes #breakfast #brunch #keto #ketodiet #ketorecipes #sugarfree #lowcarb #healthyrecipes #mariaemmerich @Jay Robb

Once you’ve made homemade salad dressing, you’ll never want that junky store bought stuff filled with seed oils and sugar 😝 INGREDIENTS ▢ 8 ounces cream cheese or 8 oz Kite Hill cream cheese if dairy free ▢ 3/4 cup dill pickle juice ▢ 1/4 cup chopped fresh chives ▢ 1/4 cup chopped fresh tarragon ▢ 1/4 cup chopped fresh parsley ▢ 1 teaspoon fish sauce or 1/2 teaspoon Redmond Real salt (code MARIA15 to save) ▢ 1 small clove garlic or roasted garlic INSTRUCTIONS Place all the ingredients into a blender and puree until smooth. Taste and adjust seasoning to your liking. Store in an airtight container in the fridge for up to 7 days. Stir well before using. Enjoy! #salad #homemade #EasyRecipe #mealprep #Recipe #saladrecipe #greengoddess #yum #food #easy #blender #mariaemmerich @blendtec

Once you’ve made homemade salad dressing, you’ll never want that junky store bought stuff filled with seed oils and sugar 😝 INGREDIENTS ▢ 8 ounces cream cheese or 8 oz Kite Hill cream cheese if dairy free ▢ 3/4 cup dill pickle juice ▢ 1/4 cup chopped fresh chives ▢ 1/4 cup chopped fresh tarragon ▢ 1/4 cup chopped fresh parsley ▢ 1 teaspoon fish sauce or 1/2 teaspoon Redmond Real salt (code MARIA15 to save) ▢ 1 small clove garlic or roasted garlic INSTRUCTIONS Place all the ingredients into a blender and puree until smooth. Taste and adjust seasoning to your liking. Store in an airtight container in the fridge for up to 7 days. Stir well before using. Enjoy! #salad #homemade #EasyRecipe #mealprep #Recipe #saladrecipe #greengoddess #yum #food #easy #blender #mariaemmerich @blendtec

Craving Biscuits & Gravy? I’ve got you covered 🙌 INGREDIENTS ▢ 1 cup almond flour ▢ 1/4 teaspoon Redmond Real Salt (use code Maria15 to save) ▢ 1 teaspoon baking powder ▢ 4 large egg whites ▢ 2 tablespoons VERY COLD organic butter cut into pieces or cold butter-flavored coconut oil GRAVY: ▢ 10 ounces pork sausage crumbled (I used Pederson Farms sugar free breakfast sausages) ▢ 1 cup cream cheese or Kite Hill cream cheese for dairy free, softened ▢ 1 cup beef or chicken broth INSTRUCTIONS Preheat oven to 400 degrees F. TIP: Make sure the oven is 400 degrees before you put the biscuits in otherwise the biscuits will fall. Grease a cookie sheet or muffin pan with coconut oil spray. Place the egg whites into a large bowl and whip with a hand mixer on high until very stiff. In a separate medium bowl, mix the baking powder into the almond flour. Then cut in the butter and salt (if the butter isn't chilled, the biscuits don't turn out). Gently fold in the dry mixture into the whites. Dollop the dough onto the cookie sheet (or muffin tin) and bake for 12-15 minutes. To make the gravy, place the sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Gradually add softened cream cheese and broth; cook until mixture comes to a soft simmer and thickens, stirring constantly until smooth. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper. Split biscuits in half and top each with gravy. Enjoy! #breakfast #biscuits #brunch #Recipe #keto #ketodiet #foodtiktok #glutenfree #yummy #mariaemmerich @Craig Emmerich

Craving Biscuits & Gravy? I’ve got you covered 🙌 INGREDIENTS ▢ 1 cup almond flour ▢ 1/4 teaspoon Redmond Real Salt (use code Maria15 to save) ▢ 1 teaspoon baking powder ▢ 4 large egg whites ▢ 2 tablespoons VERY COLD organic butter cut into pieces or cold butter-flavored coconut oil GRAVY: ▢ 10 ounces pork sausage crumbled (I used Pederson Farms sugar free breakfast sausages) ▢ 1 cup cream cheese or Kite Hill cream cheese for dairy free, softened ▢ 1 cup beef or chicken broth INSTRUCTIONS Preheat oven to 400 degrees F. TIP: Make sure the oven is 400 degrees before you put the biscuits in otherwise the biscuits will fall. Grease a cookie sheet or muffin pan with coconut oil spray. Place the egg whites into a large bowl and whip with a hand mixer on high until very stiff. In a separate medium bowl, mix the baking powder into the almond flour. Then cut in the butter and salt (if the butter isn't chilled, the biscuits don't turn out). Gently fold in the dry mixture into the whites. Dollop the dough onto the cookie sheet (or muffin tin) and bake for 12-15 minutes. To make the gravy, place the sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Gradually add softened cream cheese and broth; cook until mixture comes to a soft simmer and thickens, stirring constantly until smooth. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper. Split biscuits in half and top each with gravy. Enjoy! #breakfast #biscuits #brunch #Recipe #keto #ketodiet #foodtiktok #glutenfree #yummy #mariaemmerich @Craig Emmerich

This Keto Blender Cake is one of the most popular recipes on my blog ❤️ Perfect for birthdays, holidays, really any occasion! Your non-keto friends will never believe it’s completely sugar free, gluten free and low carb! INGREDIENTS CAKE: ▢ 1 1/2 cups Natural Sweetener or equivalent natural sweetener ▢ 1 cup unsweetened macadamia nut milk ▢ 1/2 cup butter melted (or coconut oil if dairy free) ▢ 2 large eggs ▢ 1 teaspoon pure vanilla ▢ 2 cups blanched almond flour ▢ 3/4 cup unsweetened cocoa powder ▢ 1/4 cup coconut flour ▢ 2 teaspoon baking powder ▢ 1 teaspoon baking soda ▢ 1/2 teaspoon Redmond Real Salt ▢ 1 cup very hot water or coffee FROSTING: ▢ ½ cups Natural Sweetener or equivalent ▢ 1/2 cup butter melted (or coconut oil if dairy free) ▢ ½ cup cream cheese softened (Kite Hill cream cheese spread if dairy free) ▢ 3 tablespoons unsweetened macadamia nut milk or heavy cream ▢ ½ cup chopped walnuts or pecans for garnish (optional) INSTRUCTIONS Preheat the oven to 350F and grease a bundt pan really well with butter. Put the natural sweetener, almond milk, butter, eggs and vanilla into a blender and pulse until well-blended and smooth. Add the almond flour, cocoa powder, coconut flour, baking powder, baking soda and salt. Pour the hot water or coffee over the top (it will start to bubble as it hits the baking powder and soda) and pulse, scraping down the sides of the blender once or twice, until smooth. Pour into the prepared pan and bake for 1 hour, or until cracked on top and springy to the touch. Remove from oven and allow to cool for about 10 minutes before turning out onto a wire rack to cool complete before glazing. TIP: To cool, I suggest placing the bundt pan in an ice bath for 10 minutes. This way, the cake won't break or crack when removing it from the pan. To make the frosting, combine the sweetener with the melted butter and softened cream cheese. Add the almond milk and stir well to combine. Taste and adjust sweetness to your liking. Drizzle over cooled cake. Enjoy! #cake #baking #chocolate #Recipe #EasyRecipe #keto #ketodiet #lowcarb #sugarfree #yum #glutenfree #ketorecipes #mariaemmerich @Craig Emmerich

This Keto Blender Cake is one of the most popular recipes on my blog ❤️ Perfect for birthdays, holidays, really any occasion! Your non-keto friends will never believe it’s completely sugar free, gluten free and low carb! INGREDIENTS CAKE: ▢ 1 1/2 cups Natural Sweetener or equivalent natural sweetener ▢ 1 cup unsweetened macadamia nut milk ▢ 1/2 cup butter melted (or coconut oil if dairy free) ▢ 2 large eggs ▢ 1 teaspoon pure vanilla ▢ 2 cups blanched almond flour ▢ 3/4 cup unsweetened cocoa powder ▢ 1/4 cup coconut flour ▢ 2 teaspoon baking powder ▢ 1 teaspoon baking soda ▢ 1/2 teaspoon Redmond Real Salt ▢ 1 cup very hot water or coffee FROSTING: ▢ ½ cups Natural Sweetener or equivalent ▢ 1/2 cup butter melted (or coconut oil if dairy free) ▢ ½ cup cream cheese softened (Kite Hill cream cheese spread if dairy free) ▢ 3 tablespoons unsweetened macadamia nut milk or heavy cream ▢ ½ cup chopped walnuts or pecans for garnish (optional) INSTRUCTIONS Preheat the oven to 350F and grease a bundt pan really well with butter. Put the natural sweetener, almond milk, butter, eggs and vanilla into a blender and pulse until well-blended and smooth. Add the almond flour, cocoa powder, coconut flour, baking powder, baking soda and salt. Pour the hot water or coffee over the top (it will start to bubble as it hits the baking powder and soda) and pulse, scraping down the sides of the blender once or twice, until smooth. Pour into the prepared pan and bake for 1 hour, or until cracked on top and springy to the touch. Remove from oven and allow to cool for about 10 minutes before turning out onto a wire rack to cool complete before glazing. TIP: To cool, I suggest placing the bundt pan in an ice bath for 10 minutes. This way, the cake won't break or crack when removing it from the pan. To make the frosting, combine the sweetener with the melted butter and softened cream cheese. Add the almond milk and stir well to combine. Taste and adjust sweetness to your liking. Drizzle over cooled cake. Enjoy! #cake #baking #chocolate #Recipe #EasyRecipe #keto #ketodiet #lowcarb #sugarfree #yum #glutenfree #ketorecipes #mariaemmerich @Craig Emmerich

To make my carnivore congee, instead of rice, I used egg whites and Further Food gelatin! It’s super delicious! 🥣 INGREDIENTS ▢ 8 large egg whites (liquid egg whites will work) ▢ 2/3 cup chicken broth (or beef broth) ▢ 1 tablespoon Further Food gelatin (no substitutes) code MARIAMINDBODY to save ▢ 2 teaspoons fresh ginger grated ▢ 1/8 teaspoon Redmond Real salt OPTIONAL GARNISH: ▢ Thinly sliced green onion ▢ organic tamari sauce ▢ sesame oil INSTRUCTIONS In a small bowl, whisk together the egg whites, broth, gelatin, ginger and salt (or place everything into a blender and pulse until smooth). In a medium-sized saucepan, melt the oil over medium heat. Add the egg mixture and cook, scraping the bottom with a whisk, until the mixture thickens and starts curdling, about 4 minutes. Use a whisk to help separate the curds. Once the curds form and the mixture has thickened, remove from the heat and transfer to a serving bowl. Serve with ¼ cup additional chicken or beef broth if desired. Garnish with green onion, tamari sauce and sesame oil if desired. Best served fresh. #carnivore #carnivorediet #animalbased #mealprep #congee #Recipe #EasyRecipe #protein #lowcarb #keto #ketodiet #yummy #mariaemmerich @Further Food

To make my carnivore congee, instead of rice, I used egg whites and Further Food gelatin! It’s super delicious! 🥣 INGREDIENTS ▢ 8 large egg whites (liquid egg whites will work) ▢ 2/3 cup chicken broth (or beef broth) ▢ 1 tablespoon Further Food gelatin (no substitutes) code MARIAMINDBODY to save ▢ 2 teaspoons fresh ginger grated ▢ 1/8 teaspoon Redmond Real salt OPTIONAL GARNISH: ▢ Thinly sliced green onion ▢ organic tamari sauce ▢ sesame oil INSTRUCTIONS In a small bowl, whisk together the egg whites, broth, gelatin, ginger and salt (or place everything into a blender and pulse until smooth). In a medium-sized saucepan, melt the oil over medium heat. Add the egg mixture and cook, scraping the bottom with a whisk, until the mixture thickens and starts curdling, about 4 minutes. Use a whisk to help separate the curds. Once the curds form and the mixture has thickened, remove from the heat and transfer to a serving bowl. Serve with ¼ cup additional chicken or beef broth if desired. Garnish with green onion, tamari sauce and sesame oil if desired. Best served fresh. #carnivore #carnivorediet #animalbased #mealprep #congee #Recipe #EasyRecipe #protein #lowcarb #keto #ketodiet #yummy #mariaemmerich @Further Food

Anyone snowed in this weekend?❄️ I have the ultimate comfort food to help warm you up! INGREDIENTS ▢ 1 1/4 pound boneless skinless chicken breasts (or boneless chicken thighs) ▢ 2 teaspoons Redmond Real salt ▢ 1/2 teaspoon fresh ground pepper ▢ 1 1/2 tablespoons butter flavored coconut oil or bacon fat ▢ 1 small onion chopped ▢ 2 celery ribs chopped ▢ 3 cloves garlic minced ▢ 3 tablespoons fresh sage ▢ 2 tablespoons lemon juice or apple cider vinegar ▢ 4 1/2 cups chicken broth ▢ 2 bay leaves ▢ 8 oz cream cheese softened (or Kite Hill dairy free cream cheese for PSMF macros) PSMF DUMPLINGS: ▢ 4 large egg whites ▢ 1 1/4 tablespoons powdered allulose ▢ 1/4 teaspoon Redmond Real salt ▢ 1/4 teaspoon cream of tartar to stabilize the egg whites ▢ 1/3 cup unflavored egg white protein powder ▢ Optional: add back in 1 tablespoon egg yolk or egg yolk powder to improve texture but this will add fat INSTRUCTIONS Season the chicken breast on all sides with salt and pepper. Heat a large Dutch oven to medium high heat. Add the coconut oil. Once hot, add the chicken and cook on both sides for 3 minutes per side. Remove the chicken breasts and set aside. Add the onion and celery and cook for 3 minutes or until soft. Place the garlic and fresh sage in with the onions and saute another minute. Add the lemon juice or vinegar to deglaze the pan, scraping the bits off the bottom then the chicken broth and bay leaves. Return the chicken and bring to a simmer and cook for 12-15 minutes or until chicken is cooked through and no longer pink inside. While the soup is simmering, make the protein sparing dumplings. To make the dumplings, preheat the oven to 325 degrees F. Place a piece of parchment onto a rimmed baking sheet and spray with avocado oil spray. Separate the eggs (save the yolks for another recipe like my keto ice cream, hollandaise, mayo or lemon curd), and place the whites into a large bowl or stand mixer. Add the allulose, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff. Turn the mixer to low and gently mix the egg white protein powder into the whites. Use a small 2 inch ice cream scooper or spoon to form small 2 inch dumplings and place onto the prepared baking sheet. Bake for 8 minutes or until light golden brown. Set aside. Once the chicken is cooked through, remove from the pot and shred with 2 forks. Place the softened cream cheese into a small bowl and slowly add in a few tablespoons of the soup. Use a fork to whisk well and loosen the cream cheese. Add a few more tablespoons and stir until there are no clumps in the cream cheese then add the mixture to the soup. Place the shredded chicken back into the pot. Place the dumplings into the soup and simmer for 5 minutes or until dumplings are soft. Serve hot with fresh herbs if desired. #dinner #Recipe #protein #comfortfood #yum #chicken #mealprep #psmf #keto #ketodiet #lowcarb #mariaemmerichrecipe #mariaemmerich

Anyone snowed in this weekend?❄️ I have the ultimate comfort food to help warm you up! INGREDIENTS ▢ 1 1/4 pound boneless skinless chicken breasts (or boneless chicken thighs) ▢ 2 teaspoons Redmond Real salt ▢ 1/2 teaspoon fresh ground pepper ▢ 1 1/2 tablespoons butter flavored coconut oil or bacon fat ▢ 1 small onion chopped ▢ 2 celery ribs chopped ▢ 3 cloves garlic minced ▢ 3 tablespoons fresh sage ▢ 2 tablespoons lemon juice or apple cider vinegar ▢ 4 1/2 cups chicken broth ▢ 2 bay leaves ▢ 8 oz cream cheese softened (or Kite Hill dairy free cream cheese for PSMF macros) PSMF DUMPLINGS: ▢ 4 large egg whites ▢ 1 1/4 tablespoons powdered allulose ▢ 1/4 teaspoon Redmond Real salt ▢ 1/4 teaspoon cream of tartar to stabilize the egg whites ▢ 1/3 cup unflavored egg white protein powder ▢ Optional: add back in 1 tablespoon egg yolk or egg yolk powder to improve texture but this will add fat INSTRUCTIONS Season the chicken breast on all sides with salt and pepper. Heat a large Dutch oven to medium high heat. Add the coconut oil. Once hot, add the chicken and cook on both sides for 3 minutes per side. Remove the chicken breasts and set aside. Add the onion and celery and cook for 3 minutes or until soft. Place the garlic and fresh sage in with the onions and saute another minute. Add the lemon juice or vinegar to deglaze the pan, scraping the bits off the bottom then the chicken broth and bay leaves. Return the chicken and bring to a simmer and cook for 12-15 minutes or until chicken is cooked through and no longer pink inside. While the soup is simmering, make the protein sparing dumplings. To make the dumplings, preheat the oven to 325 degrees F. Place a piece of parchment onto a rimmed baking sheet and spray with avocado oil spray. Separate the eggs (save the yolks for another recipe like my keto ice cream, hollandaise, mayo or lemon curd), and place the whites into a large bowl or stand mixer. Add the allulose, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff. Turn the mixer to low and gently mix the egg white protein powder into the whites. Use a small 2 inch ice cream scooper or spoon to form small 2 inch dumplings and place onto the prepared baking sheet. Bake for 8 minutes or until light golden brown. Set aside. Once the chicken is cooked through, remove from the pot and shred with 2 forks. Place the softened cream cheese into a small bowl and slowly add in a few tablespoons of the soup. Use a fork to whisk well and loosen the cream cheese. Add a few more tablespoons and stir until there are no clumps in the cream cheese then add the mixture to the soup. Place the shredded chicken back into the pot. Place the dumplings into the soup and simmer for 5 minutes or until dumplings are soft. Serve hot with fresh herbs if desired. #dinner #Recipe #protein #comfortfood #yum #chicken #mealprep #psmf #keto #ketodiet #lowcarb #mariaemmerichrecipe #mariaemmerich

This is my favorite method to cook a steak to perfection every time! 🥩 INGREDIENTS ▢ 3 pound bone in Tomahawk Steak (or whatever steak you want) ▢ 2 tablespoons Flavor God Seasoning (code MARIA to save) ▢ Tallow or Lard for searing Remove the steak from the refrigerator about 1 hour before cooking to allow the steak to come to room temperature. Preheat smoker or grill to 225 degrees F. Season the steak liberally on all sides with the seasonings and use your hands to press into the meat. Place the seasoned steak onto the grill. Close and cook until the internal temperature reaches 115 degrees F for medium rare. This will take about an hour. Check temperature after 40 minutes and every 10 minutes after that to prevent over cooking. Remove the steak from the grill. Preheat a large cast iron skillet to medium-high heat. Once hot, add a few tablespoons of tallow or lard. Add the steak and cook for about 2-3 minutes per side or until you have a nice crust on the outside and the internal temperature reaches your desired doneness. 125 degrees F = RARE 135 degrees F = MEDIUM RARE 145 degrees F = MEDIUM 155 degrees F = MEDIUM WELL Remove steak from the skillet and allow to rest for 10 minutes before serving. Enjoy! #grill #steak #mealprep #carnivore #carnivorediet #keto #ketodiet #animalbased #lowcarb #dinner #yummy #mariaemmerich @ButcherBox

This is my favorite method to cook a steak to perfection every time! 🥩 INGREDIENTS ▢ 3 pound bone in Tomahawk Steak (or whatever steak you want) ▢ 2 tablespoons Flavor God Seasoning (code MARIA to save) ▢ Tallow or Lard for searing Remove the steak from the refrigerator about 1 hour before cooking to allow the steak to come to room temperature. Preheat smoker or grill to 225 degrees F. Season the steak liberally on all sides with the seasonings and use your hands to press into the meat. Place the seasoned steak onto the grill. Close and cook until the internal temperature reaches 115 degrees F for medium rare. This will take about an hour. Check temperature after 40 minutes and every 10 minutes after that to prevent over cooking. Remove the steak from the grill. Preheat a large cast iron skillet to medium-high heat. Once hot, add a few tablespoons of tallow or lard. Add the steak and cook for about 2-3 minutes per side or until you have a nice crust on the outside and the internal temperature reaches your desired doneness. 125 degrees F = RARE 135 degrees F = MEDIUM RARE 145 degrees F = MEDIUM 155 degrees F = MEDIUM WELL Remove steak from the skillet and allow to rest for 10 minutes before serving. Enjoy! #grill #steak #mealprep #carnivore #carnivorediet #keto #ketodiet #animalbased #lowcarb #dinner #yummy #mariaemmerich @ButcherBox

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