Many of my patients who are new to a carnivore way of eating worry that their meals will become monotonous. They fear a repetitive cycle of plain ground beef, which can quickly lead to diet fatigue and a desire to quit before they experience the real benefits.

This feeling of limitation is completely understandable, but it's a misconception I love to dispel. The truth is, with a bit of creativity and the right techniques, an animal-based diet can be incredibly diverse and satisfying. You don't have to sacrifice flavour or enjoyment for the sake of your health goals.

In this article, I'll walk you through some of my favourite simple carnivore diet recipes, from hearty breakfasts to satisfying dinners and even snacks. We will explore how to build a sustainable and enjoyable meal plan that keeps you inspired and nourished on your journey.

Before we dive into specific carnivore recipes, it's essential to understand the foundational ingredients you'll be working with. The core principle is straightforward: if it didn't come from an animal, it's generally not on the menu in its strictest form.

In my clinical experience, helping patients build a solid foundation of what to eat is the first step to success. This clarity removes confusion and empowers them to shop and cook with confidence. The focus is on nutrient-dense, whole animal foods that provide everything your body needs to thrive. Let's break down the main categories.

I often advise patients to think in terms of versatility. For example, a well-marbled ribeye steak is perfect for a quick pan-sear, providing ample fat for energy. A tougher cut like a chuck roast is ideal for slow-cooking, breaking down into tender, flavourful shreds. And of course, ground beef is an affordable staple for quick patties or bowls.

These options are often more affordable than premium cuts of beef or lamb, making the diet more sustainable for many people. They offer different flavour profiles and textures, preventing the palate fatigue that can sometimes set in.

Preparation can be incredibly simple. A 170-gram salmon fillet baked with a generous amount of butter or ghee is a perfect example. Another favourite of mine is pan-searing it skin-side down in tallow until crispy for a delightful textural contrast.

For cooking, I always recommend using pure animal fats like beef tallow, pork lard, and ghee to add flavour and energy. Some people also do well with high-fat, low-lactose dairy products like butter and hard cheeses. However, I advise my patients to introduce dairy cautiously to see how their body responds, as it can be inflammatory for some.

With a clear understanding of these core ingredients, let's explore how to prepare them in delicious and simple ways.

Breakfast on a carnivore diet is all about starting your day with nutrient-dense, high-energy foods to promote satiety and stable energy levels. From my experience with clients, keeping breakfast simple is the key to long-term consistency and enjoyment.

You don't need elaborate recipes to have a satisfying first meal. The goal is to provide your body with high-quality protein and fat to fuel your morning, whether you're heading to work or starting a busy day at home. Here are a few of my go-to breakfast ideas.

For the best results and a fantastic crust on your steak, follow this simple method:

1. Pat the steak dry — Use a paper towel to remove all surface moisture from your steak. This is crucial for getting a good sear rather than just steaming the meat.
2. Sear in a hot pan — Heat a cast-iron skillet with tallow over high heat until it just begins to smoke. Sear the steak for 2-3 minutes per side for a perfect medium-rare.
3. Cook the eggs — Remove the steak to rest, and lower the heat. Cook two or three eggs to your liking in the same pan, allowing them to absorb the flavourful drippings.

Pour the mixture into a well-greased muffin tin. Bake at 190°C (375°F) until the muffins are set and slightly golden, which usually takes about 15–20 minutes. These are easy to store in the refrigerator and grab on the go for a quick, protein-packed bite.

Melt a generous tablespoon of butter or ghee in a non-stick skillet over low heat. Add the eggs and stir gently and continuously with a spatula. As they cook, they will form soft, delicate curds. Remove them from the heat just before they look fully done, as the residual heat will finish the cooking, ensuring a perfect, comforting breakfast.

I suggest simply spreading a few tablespoons of full-fat cream cheese on a plate and topping it with about 100 grams of high-quality smoked salmon. It’s an instant, satisfying meal that requires no cooking at all, perfect for when you're short on time.

Now that breakfast is covered, let's turn our attention to meals that work well for lunch or dinner.

Lunch and dinner are often the largest meals of the day, but on a carnivore diet, they don't need to be complicated. In my practice, I often remind people that a single, well-prepared cut of meat can be an incredibly satisfying and nutritionally complete meal.

The focus should be on quality and technique. Learning a few simple cooking methods can transform a basic piece of meat into a delicious centrepiece. These ideas are designed to be both simple and flavourful, ensuring your main meals are always something to look forward to.

Here’s how I guide my clients to do it:

1. Bake the steak — Start by baking the seasoned steak on a wire rack in an oven set to 135°C (275°F). Cook it until an instant-read thermometer shows an internal temperature of about 46°C (115°F).
2. Sear to finish — Heat a cast-iron skillet with tallow until it's screaming hot. Sear the steak for just 60 seconds per side to develop a deep brown crust. Let it rest for 10 minutes before slicing.

Simply form thick patties from the ground beef, being careful not to overwork the meat. Season them generously with salt on both sides. You can cook them on a grill for a smoky flavour or in a hot cast-iron pan. For extra flavour and fat, you can top them with a few strips of bacon or a slice of cheddar cheese if you include dairy in your diet.

Place a salmon fillet, about 170 grams, on a baking sheet lined with parchment paper. Brush it generously with melted ghee or butter, which adds a lovely richness, and sprinkle liberally with salt. Bake for about 12–15 minutes, or until the fish flakes easily with a fork. This method results in a tender, moist, and flavourful meal every time.

All you need to do is season the meat generously with salt and place it in the slow cooker. Cook on the low setting for 8–10 hours until it’s fall-apart tender and shreds easily with two forks. The leftovers are perfect for several days of easy meals, saving you time and effort during the week.

First, pat the chicken thighs completely dry with a paper towel and season them liberally with salt. Place them skin-side down in a cold, heavy-bottomed skillet, like cast iron. Turn the heat to medium and allow the fat to render slowly for 20–25 minutes. Don't touch them! Once the skin is golden brown and crisp, flip them over and cook for another 5–7 minutes to finish.

Even with full meals covered, you might find yourself needing a small bite between them.

While many people on a carnivore diet find they snack less frequently due to the incredible satiety from their meals, it's still helpful to have simple options on hand. These can also function as 'sides' to add a different texture or a boost of fat to a main course.

In my practice, I advise clients to think of these as tools rather than necessities. They can be great for travel, busy days, or for satisfying a craving for something crunchy or salty. Here are a few straightforward ideas.

For a simple brine that keeps it purely carnivore, dissolve a good amount of salt in water and let the beef strips soak for a few hours in the refrigerator. After soaking, pat them completely dry and dehydrate them. You can use a dehydrator or simply place them on a rack in an oven set to its lowest temperature (around 75°C or 170°F) with the door slightly ajar for 4–6 hours, until they are leathery and dry.

Ensure they are cooked in their own fat (pork lard) and not industrial seed oils like canola or sunflower oil, which are highly inflammatory. When you find a good quality brand, they are perfect for dipping in melted butter, scooping up pulled pork, or just enjoying on their own.

A warm cup of salted bone broth in the morning or afternoon can be particularly helpful for replenishing electrolytes, especially during the initial adaptation phase of the diet. You can easily make your own by simmering animal bones (beef, chicken, or pork) with a splash of apple cider vinegar for 12–24 hours to extract all the beneficial compounds.

Making these dishes taste great is easy when you have the right basics.

One of the biggest questions I get from patients starting a carnivore diet is about flavour and variety. Without herbs, spices, and sauces, how do you make food taste good? The answer lies in learning to appreciate the rich, natural flavours of high-quality meat, enhanced by a few simple, animal-based ingredients.

Having a resource like this can solve the problem of dietary boredom by providing new ideas and taking the guesswork out of planning. It helps people stay on track with their health goals while ensuring their meals remain enjoyable and varied, which is crucial for long-term success.

For the best results, I teach a technique called dry brining: salt your meat well in advance of cooking—at least 40 minutes for a steak, or even overnight for a large roast. This allows the salt to penetrate the meat, enhancing both taste and moisture retention for a juicier final product.

1. Beef tallow — This provides a deep, savoury, beefy taste that is absolutely ideal for searing steaks and making burgers.
2. Bacon grease — Adds a rich, smoky flavour that's perfect for cooking eggs or frying up liver.
3. Duck fat — Offers a silky, luxurious quality that makes it incredible for crisping up chicken skin or potatoes (if you're on a more liberal diet).

I always encourage my clients to save all the drippings from cooking bacon, roasts, and other meats to use in future dishes. This is both frugal and flavourful.

This is an easy way to boost both the flavour and the fat content of a leaner cut of meat, ensuring you're getting enough energy from your meal. Ghee, or clarified butter, is a great option for those who are sensitive to the milk solids in regular butter.

Editor's Tip: A small tip I often share is to 'salt to the bite.' This means instead of mixing salt in, you can sprinkle a few flakes of a finishing salt on each piece of meat right before you eat it. This provides a burst of flavor and a satisfying texture.

Planning is key to success, so let's see how these recipes fit into a typical week.

To help you visualise how these carnivore diet recipes can come together into a cohesive plan, here is a simple and satisfying 3-day example. It's important to remember to adjust portion sizes based on your personal hunger cues and energy needs, as this is not a one-size-fits-all approach.

I recently worked with a client who was struggling with meal monotony. We implemented a simple rotational plan like this, and he found it much easier to stay consistent. He also used the Carnimeat app to track his meals and discover new recipes within these categories, which he said was a huge help in keeping him engaged.

1. Breakfast — Three creamy scrambled eggs cooked in butter, served alongside a pan-seared sirloin steak.
2. Lunch/Dinner — A large portion of the slow-cooked chuck roast you prepared earlier, salted to taste. Add a pat of butter for extra fat if needed.

Throughout the day, drink water and bone broth as needed to stay hydrated.

1. Breakfast — A few strips of high-quality bacon with two pan-fried eggs cooked in the delicious, leftover bacon grease.
2. Lunch/Dinner — Four crispy-skin chicken thighs. The rendered chicken fat can be saved and used for cooking later.

Remember, leftovers from one meal can always serve as the next to minimise cooking time and food waste.

1. Breakfast — Three scrambled eggs with butter, or for something different, a few of the pre-made carnivore egg muffins.
2. Lunch/Dinner — A 170-gram baked salmon fillet topped with a generous pat of ghee.

This simple rotation helps provide a wider range of nutrients throughout the week and keeps your meals from feeling repetitive.

As you consider this way of eating, it's important to approach it thoughtfully.

Embarking on a new way of eating like the carnivore diet is a significant health decision that requires careful thought and preparation. While many people I've worked with report overwhelmingly positive outcomes, it's wise to be prepared for the transition and to listen closely to your body's signals.

I advise my patients to intentionally choose fattier cuts of meat like ribeye steaks, 80/20 ground beef, and pork belly. Additionally, don't be afraid to add fats like tallow, lard, or butter to your meals. A good rule of thumb is to aim for a fat-to-protein ratio of about 1:1 by weight.

To counteract this, it's crucial to drink water whenever you are thirsty and to salt your food generously to replenish sodium. Consuming a cup or two of high-quality bone broth daily is another excellent way to get fluids, sodium, and other key minerals like potassium and magnesium.

Some people I've consulted feel their absolute best eating only beef, salt, and water. Others find they benefit from including a wider variety of foods like pork, poultry, fish, eggs, and even some well-tolerated dairy. Be patient with yourself and don't be afraid to make adjustments based on how you feel.

It's a good idea to speak with a healthcare professional if you experience persistent digestive distress or extreme fatigue that lasts more than a few weeks after the initial adaptation period.

With these considerations in mind, let's answer a few common questions I often hear.