🧠 Why it works - Protein that actually satisfies - Soft, steady energy (no carb rollercoaster) - Collagen to support tissue repair + calm the system - Easy meal prep — reheats beautifully This is “weekday nourishment meets cozy dinner table.” 🍴 Ingredients - 2 lbs ground beef (80/20) - 1 cup crushed pork rinds - 2–4 tbsp collagen peptides - 2 eggs - ¼ cup heavy cream or broth - ½ cup bacon bits - Sea salt, onion powder, garlic powder, pepper (optional) - Melted butter for the top (optional) - Unsweetened ketchup for those who want it (optional) [Carnivore version: Skip onion + spices, keep sea salt only..] 🔥 Method (quick) 1. Whisk eggs, cream, and collagen 2. Stir in pork rinds + bacon + seasonings 3. Rest 2–3 minutes to hydrate 4. Fold in beef gently 5. Shape, brush with butter 6. Bake at 350°F ~60 minutes (to 160°F) 7. Rest 10–15 minutes before slicing 8. Ketchup on half during the final 10 minutes if you wish 🍽 Serving ideas - Thin slices + soft scrambled eggs - Beside sautéed mushrooms or simple greens - Cold the next day with mustard or a swipe of aioli — incredible 💬 If you make this… Share a photo or a note below 👇 Curious how it lands for you, especially the collagen addition — it gives the most luxurious texture. Wishing you strength, nourishment, and steady energy today 🤍Excited to see your kitchen creations!

For anyone avoiding pork, here are simple, nutrient-honoring swaps that keep the meatloaf tender, sliceable, and deeply satisfying — still fully aligned with an ancestral, metabolic-supportive approach. Use one of these instead of pork rinds: ✅ 1 cup beef crisps, crushed (closest match to pork rinds — best texture) ✅ 1 cup chicken skin crisps, crushed (rich, silky crumb) ✅ 2 tbsp egg white powder + 2–3 tbsp cream or broth (gentle, very tender) ✅ 1 tbsp gelatin bloomed in 2 tbsp warm water (smooth, pâté-adjacent tenderness) Tip: Let the mix rest 2–3 minutes before adding the beef so the binder hydrates and texture stays soft and luscious. These keep the loaf grain-free, dairy-flexible, keto and carnivore-aligned, and metabolism friendly — without using inflammatory nut flours or fiber fillers. Happy cooking — and keep sharing your versions in the comments, I love seeing them! 🤍🥩

One of my favorite things is finding foods that feel comforting and support the way the body is designed to thrive. This little gem does exactly that. Today I’m sharing a pork rind + egg bread that people rave about — soft, satisfying, deeply nourishing, and an amazing way to enjoy more pastured butter (if tolerated). No grains. No gums. No carb swings. Just simple ingredients that keep energy steady and digestion supported. It slices beautifully and makes a lovely side with eggs or soup — and there’s a dairy-free version below too, using refined coconut oil or beef tallow. If you’ve been missing something toast-like, or you simply want a warm, cozy bite that works with your physiology, this is one to save and enjoy. 🥚 Pork Rind Egg Bread Low-carb, keto/carnivore-friendly, and surprisingly satisfying 🧈 Classic Version (with Butter) Ingredients - 1 cup finely crushed pork rinds (plain, no flavoring) - 4 large eggs - 2 Tbsp melted pastured butter - 1 tsp baking powder (optional, for lighter texture) - Pinch of salt Directions 1. Preheat oven to 350 °F. Line a small loaf pan (or 4-inch mini pan) with parchment. 2. Blend eggs, melted butter, and salt until frothy. 3. Stir in crushed pork rinds (and baking powder if using). Let sit 2–3 minutes to thicken slightly. 4. Pour into prepared pan and bake 22–25 minutes, until golden and firm in the center. 5. Cool 10 minutes before slicing. Texture tip: For a softer, almost “brioche-like” result, blend the mixture in a bullet blender for 15–20 seconds before baking. 🥥 Dairy-Free Version Swap butter → 2 Tbsp refined coconut oil (neutral flavor) or rendered beef tallow. All other ingredients and steps are the same. Optional add-ins: - ½ tsp onion or garlic powder (savory) - 1 Tbsp coconut cream for softer crumb - Sprinkle of flaky salt on top before baking

Quick, easy, delicious, and oh-so satisfying! And it's even better the next day. Ingredients ▢ 1 cup Cooked Ham (diced - I use Beeler's ham steak) ▢ 1 cup Heavy Cream (or Coconut Cream for dairy-free) ▢ 1 cup Cheddar Cheese, cubed (skip if dairy-free; add "clean" bacon bits instead to retain that umami/salty flavor, if desired, ex. homemade, or Epic brand) ▢ 8 Eggs from pastured hens ▢ 1 cup chopped, cooked broccoli (skip if pure Carnivore) ▢ Redmond Real Salt, to taste (be generous! it's good for you! I used ~1/2 tsp for this recipe) ▢ Black Pepper, to taste (if tolerated) Instructions - Preheat the oven to 350°F and grease a 9-inch pie pan. - Put the diced ham and cheddar cheese into the pie pan. - In a large bowl, whisk the eggs and salt well (on low with hand mixer is ideal for fluffy finished texture). - Add cream and seasonings and whisk again to combine. - Pour the egg and cream mixture over the meat (and cheese/broccoli, if using) in the pie pan. - Bake uncovered for ~45 minutes or until the center is set and the top is golden brown. - Let it cool and set for 10-15 minutes before serving. - Optional: Add a generous sprinkling of shredded cheese on top at the end, if desired (if you're doing cheese). - Enjoy! 😋

Hiya! 👋 Today for (early) lunch, I had a gorgeous, bone-in, nice-and-fatty pork chop, cooked in the air fryer, with a bit of butter and extra salt added on top before plating. Plain, cold mineral water to drink. Deeelish!! 😋 What are you having to eat and drink for your Carnivore journey today?