The best carnivore side dishes are simply other animal-based foods that add textural variety, complementary nutrients, and different flavours to your main protein. When my patients first start a carnivore diet, they often struggle with the idea of a meal being just a piece of meat on a plate. This feeling of missing something can make the diet feel restrictive and hard to stick with long-term.

However, by reframing what a 'side dish' is, we can unlock a huge amount of variety and enjoyment. In this article, I'll walk you through how to think about carnivore side dishes, share my favourite options for both strict and more flexible approaches, and provide simple preparation tips to make your meals more satisfying and sustainable.

Thinking about 'side dishes' on a carnivore diet requires a mental shift, as traditional plant-based options are off the menu. I encourage my clients to see them not as separate vegetable items, but as complementary animal products that enhance the main course.

The goal is to add different textures, flavours, and a broader range of nutrients to your plate. A creamy side can balance a lean steak, while a crispy element can make a softer piece of fish more interesting. This approach makes meals more enjoyable and helps ensure you're getting a wider array of animal-based vitamins and minerals.

A more common approach is 'carnivore-adjacent' or sometimes called 'ketovore'. This framework is still centered on meat but includes other animal products like eggs and high-fat dairy. Some people on this path may even include very small amounts of specific low-carb plants. Understanding your personal framework will help you select the side dishes that align with your health goals.

Nutritionally, sides offer compounds that might be less abundant in muscle meat alone. For instance, bone broth provides collagen and glycine for joint and gut health, while eggs are a fantastic source of choline for brain function. Organ meats, served as a side, deliver a concentrated dose of vitamins A and B12.

I once worked with a client, a 45-year-old man who was struggling after his first month. He felt great physically but was mentally exhausted by the monotony. We introduced a simple rotation of three sides: crispy chicken skins for crunch, creamy scrambled eggs for texture, and a few pan-seared scallops for a different flavour. This small change completely transformed his experience, making the diet feel abundant rather than restrictive.

Ultimately, the purpose of these additions is to make the diet more enjoyable, sustainable, and nutritionally robust. With that foundation, let's dive into some excellent side dishes that fit perfectly within a strict carnivore framework.

For those following a strict animal-based diet, variety comes from using different parts of the animal and other pure animal products. These options provide fantastic flavour, texture, and nutrition without breaking any of the core principles of the diet.

I find that focusing on these simple, nutrient-dense additions helps my patients feel satisfied and well-nourished. They are easy to prepare and can be made in batches to simplify meal times throughout the week, ensuring consistency and enjoyment.

Preparation is simple. For marrow, ask your butcher for 'canoed' bones (split lengthwise). Roast them in the oven at 200°C for about 15 minutes, or until the marrow is soft and bubbling. For broth, I always recommend roasting the bones first to develop a deeper flavour, then simmering them in a slow cooker with water and a pinch of salt for 24-48 hours.

I suggest my clients keep eggs on hand for quick and easy sides. You can make creamy scrambled eggs cooked in tallow, hard-boil a batch to mash with butter and salt, or fry an egg with a runny yolk to use as a natural 'sauce' over a steak. A simple egg drop soup, made by whisking an egg into simmering bone broth, is another comforting and nourishing option.

You can find high-quality pork rinds made with just pork skin and salt. Alternatively, they are easy to make at home. To make chicken skins, simply lay them flat on a baking sheet, sprinkle with salt, and bake at 190°C until golden and crispy. For pork rinds, render pork fatback slowly in a pot until the solid pieces (the cracklings) are crispy and brown.

Think of these as small, nutrient-dense accents rather than a full meal. A few scallops pan-seared in ghee takes only a couple of minutes and adds a touch of sweetness. Boiled shrimp dipped in melted butter is another simple, elegant side. I also often keep tins of smoked oysters or sardines on hand for a no-cook option that is packed with nutrients.

Start with small portions. Pan-frying thin slices of beef liver in bacon grease for just a minute per side keeps it tender and delicious. Small cubes of beef heart, which has a texture similar to steak, are excellent when seasoned with salt and grilled on a skewer. A small serving alongside your regular meal is enough to provide a powerful nutrient boost.

If you find a purely animal-based approach too restrictive, there are other options that many people incorporate for added flexibility.

For many following a carnivore diet, high-fat dairy can be a game-changer, opening up a new world of creamy, comforting side dishes. However, it's crucial to listen to your body, as a significant portion of the population has trouble digesting lactose (milk sugar) or casein (milk protein).

I recommend introducing dairy slowly and one item at a time to see how you react. If you tolerate it well, it can be a fantastic tool for adding flavour, fat, and variety to your meals.

Fried halloumi is another favourite of mine. Slice a block of halloumi cheese and pan-fry it in butter or tallow over medium-high heat until each side is golden brown. The result is a delightfully salty, chewy, and squeaky side that provides a fantastic textural contrast to a tender steak or burger patty.

I advise my clients to be diligent about reading labels. It is essential to choose products with no added sugars, starches, or artificial ingredients. A dollop of sour cream on a slice of meatloaf or some full-fat Greek yogurt used as a dip for chunks of grilled meat can elevate a simple meal.

To prepare it, just pour cold double (heavy) cream into a bowl and whip it with an electric mixer until stiff peaks form. It's crucial not to add any sugar. You can serve a spoonful alongside a piece of seared steak or simply enjoy it on its own. It provides a light, airy texture that is a welcome change from dense meat.

For even more variety, some people choose to incorporate a small amount of specific plant-based foods.

While not strictly carnivore, some individuals find that including minimal, very low-carb plant foods makes the diet more sustainable and enjoyable long-term. This 'ketovore' approach is a personal choice based on your goals, tolerance, and how your body reacts.

If you choose to go this route, the key is to select items that are low in carbohydrates and potential anti-nutrients. These should be seen as occasional additions for flavour and variety, not staples.

Preparation should focus on adding fat. Try roasting asparagus spears tossed in bacon grease until tender, or making a simple mash by steaming cauliflower and blending it with a generous amount of butter and salt. These additions should be used sparingly and are a clear modification of the pure carnivore diet.

For those who include it, the preparation couldn't be simpler. Just slice an avocado and sprinkle it generously with a good quality sea salt. Its creamy, cooling texture provides a wonderful contrast to hot, grilled meats or fish. It's a simple way to add fat and a different mouthfeel to your plate.

If you try this, it's vital to choose a high-quality brand with no additives. It's also important to note that fermented foods can be problematic for individuals with histamine intolerance, as they can worsen symptoms. If you experience digestive upset or other issues, it's best to avoid them or speak with your healthcare provider.

Regardless of which sides you choose, how you prepare them makes all the difference.

The beauty of carnivore cooking lies in its simplicity and focus on high-quality ingredients. You don't need complex recipes or techniques. Mastering a few basics is all it takes to create delicious and satisfying side dishes that will keep your meals interesting.

Different animal fats also impart unique flavours. Beef tallow has a rich, beefy taste perfect for frying steak or liver. Bacon grease adds a smoky, salty note to anything it touches. Ghee (clarified butter) has a nutty flavour that is wonderful with seafood. Using these fats for cooking and drizzling is a simple way to add layers of flavour.

You can make a large batch of bone broth to sip on or use as a base for soups. Hard-boil a dozen eggs for a quick grab-and-go side. Cook a packet of bacon to crumble over your meals. Having these components ready makes assembling a varied and satisfying plate effortless.

I suggest a simple trick: serve your side dish in a separate small bowl or ramekin next to your main protein. This visual separation makes the meal feel more complete and intentional. It signals to your brain that you're having a full, composed meal, which can significantly increase long-term enjoyment and adherence.

Finally, it's just as important to know what to avoid as it is to know what to include.

To fully experience the benefits of a carnivore diet, such as reduced inflammation and stable energy levels, it's crucial to avoid foods high in carbohydrates and plant-based anti-nutrients. This means being vigilant about what stays off your plate.

Steering clear of these items helps keep your body in a low-inflammatory, fat-burning state, which is the primary goal for most people adopting this way of eating.

This category also includes all forms of sugar and sweeteners, both natural and artificial. Honey, maple syrup, and agave are high in sugar, and their consumption is counterproductive to the diet's goals.

Likewise, most fruits should be avoided due to their high sugar (fructose) content. While fruits contain vitamins, on a carnivore diet, you obtain all necessary nutrients from animal sources without the accompanying sugar load.

These additives can be inflammatory and will undermine your progress. Instead, learn to love the flavour that comes from high-quality meat, salt, and pure animal fats. These are all you need for a delicious and satisfying meal.

Adopting a carnivore diet doesn't mean your meals have to be monotonous. By redefining 'side dishes' to include a variety of complementary animal-based foods, you can create meals that are exciting, delicious, and nutritionally complete. Whether it's the creamy richness of bone marrow, the satisfying crunch of pork rinds, or the salty chew of fried halloumi, these additions are key to long-term success and enjoyment.

Remember to listen to your body, choose the options that align with your goals, and focus on high-quality ingredients. If you're looking for a structured approach with hundreds of recipes and personalized guidance to help you along the way, I highly recommend exploring a tool like the Carnimeat app. It can provide the support and inspiration you need to thrive.