Carnivore Recipe

Golden Kefir & Spinach Stuffed Pastries

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Golden Kefir & Spinach Stuffed Pastries

Ingredients

For the Filling:

  • 500g Fresh Spinach, chopped

  • 2 Onions, finely chopped

  • 1 handful Green onion leaves, chopped

  • 1 handful Fresh parsley, chopped

  • Optional: You can add crumbled feta or red pepper flakes for extra flavor.

For the Dough:

  • 3.5 cups (420g) Wheat Flour

  • 1 glass (200ml) Kefir

  • 1 tea glass (90ml) Water

  • 1 Egg white (save the yolk for brushing)

  • 1 tsp (8g) Salt

Detailed Step-by-Step Instructions

  1. Prepare the Dough: In a large mixing bowl, combine the kefir, water, egg white, and salt. Gradually add the flour while stirring. Knead the mixture for about 5–7 minutes until you have a smooth, elastic dough that doesn’t stick to your hands. Cover it and let it rest for 20 minutes.

  2. Make the Filling: While the dough rests, sauté the chopped onions in a little olive oil until soft. Add the chopped spinach, green onions, and parsley. Cook just until the spinach wilts. Season with salt and pepper, then drain any excess liquid so the pastry doesn’t get soggy.

  3. Divide the Dough: Turn the rested dough onto a lightly floured surface. Divide it into equal-sized balls (about the size of a lemon).

  4. Roll and Fill: Roll each ball into a thin circle or square. Place a generous spoonful of the spinach mixture in the center. Fold the edges over the filling to create a square or rectangular parcel, pressing the edges firmly to seal.

  5. Prep for Baking: Preheat your oven to 180°C (350°F). Place the pastries on a baking sheet lined with parchment paper.

  6. The Golden Finish: Whisk the reserved egg yolk with a teaspoon of milk or oil. Brush the tops of each pastry generously. This creates that beautiful, addictive golden-brown crust.

  7. Bake: Bake for 25–30 minutes or until the pastries are puffed up and deep golden brown.

Pro Tips

  • Squeeze the Spinach: If you aren’t sautéing the filling, make sure to salt the raw spinach, let it sit for 5 minutes, and squeeze out all the water before mixing with the onions.

  • Storage: These stay delicious for 2 days at room temperature in an airtight container, or you can freeze them after baking for a quick snack later.

Crispy Shredded Potato & Egg Breakfast Muffins

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Crispy Shredded Potato & Egg Breakfast Muffins

Ingredients

  • Potatoes: 2 medium, peeled and grated

  • Eggs: 2 large

  • Bacon: 6 strips, cooked and crumbled

  • Cheddar Cheese: 1 cup, shredded

  • Parmesan Cheese: ¼ cup, grated

  • Milk: ½ cup

  • Butter: 2 tablespoons, melted

  • Dry Ingredients: ¼ cup all-purpose flour + 1 teaspoon baking powder

  • Seasoning: ½ teaspoon salt, ½ teaspoon black pepper

  • Optional: 2 tablespoons chopped green onions or chives

Detailed Step-by-Step Instructions

  1. Prepare the Oven and Tin: Preheat your oven to 200°C (400°F). Generously grease a 12-cup muffin tin with butter or non-stick spray to ensure the potatoes don’t stick.

  2. Squeeze the Potatoes: After grating the potatoes, place them in a clean kitchen towel or fine mesh strainer and squeeze out as much liquid as possible. This is the secret to getting them crispy rather than soggy.

  3. Mix the Base: In a large bowl, whisk together the 2 eggs, milk, melted butter, salt, and pepper.

  4. Combine Ingredients: Stir the grated potatoes, crumbled bacon, shredded cheddar, and Parmesan into the egg mixture. Gradually fold in the flour and baking powder until everything is evenly coated.

  5. Fill the Muffin Tin: Divide the mixture evenly among the 12 muffin cups. Press down slightly so they are packed firmly.

  6. Bake: Place in the oven and bake for 25–30 minutes, or until the tops are golden brown and the edges look crispy.

  7. Garnish and Serve: Let them cool in the pan for 5 minutes before removing. Sprinkle with fresh chives or green onions if desired.

Pro Tips

  • High Protein Version: You can swap the all-purpose flour for almond flour or oat flour for a different texture.

  • Vegetarian Option: Replace the bacon with sautéed mushrooms or diced bell peppers for a fresh twist.

  • Make Ahead: These freeze beautifully! Just wrap them individually and pop them in the microwave for 45 seconds on busy mornings.

Creamy Garlic & Herb Cheese Spread

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Creamy Garlic & Herb Cheese Spread

Ingredients

  • 8 oz Cream cheese, softened to room temperature

  • 1/2 cup Shredded carrots, finely grated

  • 1/2 cup Sharp cheddar cheese, finely shredded

  • 2-3 cloves Garlic, minced or pressed

  • 2 tbsp Fresh parsley, finely chopped

  • 1 tbsp Fresh chives or green onions, chopped

  • 1/4 tsp Smoked paprika

  • Salt and black pepper, to taste

  • Optional: A dash of hot sauce or a squeeze of lemon juice for brightness.

Step-by-Step Instructions

  1. Prep the Vegetables: Grate the carrots and cheddar cheese using the finest side of your grater. This ensures the texture remains creamy and easy to spread. Finely chop the parsley and chives.

  2. Soften the Base: In a medium mixing bowl, beat the softened cream cheese with a spatula or hand mixer until it is smooth and light.

  3. Combine Ingredients: Add the minced garlic, shredded carrots, shredded cheddar, parsley, and chives to the cream cheese.

  4. Season: Stir in the smoked paprika, salt, and pepper. If you want a little extra zest, add the lemon juice or hot sauce at this stage.

  5. Mix Thoroughly: Fold everything together until the herbs and vegetables are evenly distributed throughout the cheese.

  6. Chill and Serve: While you can serve this immediately, letting it sit in the refrigerator for at least 30 minutes allows the garlic and herb flavors to meld together beautifully.

  7. Pairing: Serve this spread on your favorite flourless flatbread, cucumber slices, or celery sticks for a high-protein, low-carb snack.

Soft Flourless Pan-Fried Flatbread

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Soft Flourless Pan-Fried Flatbread

Ingredients

  • 3 large Eggs, separated

  • 3 oz Cream cheese, softened to room temperature

  • 1/4 tsp Cream of tartar (helps stabilize the egg whites)

  • A pinch of salt

  • Optional: Garlic powder or dried herbs for extra flavor

Step-by-Step Instructions

  1. Prepare the Oven and Pans: Preheat your oven to 300°F (150°C). While these are finished in a pan to get that golden look, they start in the oven to set the structure. Line a baking sheet with parchment paper.

  2. Separate the Eggs: Carefully separate the egg whites from the yolks into two clean bowls. It is important that no yolk gets into the whites, or they won’t whip properly.

  3. Mix the Yolks: In the bowl with the yolks, add the softened cream cheese and a pinch of salt. Use a whisk or hand mixer to blend until the mixture is completely smooth with no lumps.

  4. Whip the Whites: In the other bowl, add the cream of tartar to the egg whites. Using a clean whisk or hand mixer, beat the whites on high speed until stiff peaks form. The whites should be thick and stand up straight when you lift the beaters.

  5. Fold Gently: Very slowly and gently fold the yolk mixture into the whipped whites using a spatula. Do not over-mix; you want to keep as much air in the batter as possible to keep the bread light.

  6. Bake to Set: Spoon the mixture onto the parchment-lined baking sheet in 6 to 8 even circles. Bake for 15 to 20 minutes until they are just set.

  7. Pan-Fry for Color: Heat a non-stick skillet over medium heat with a light spray of oil. Place the baked flatbreads in the pan for 30 to 60 seconds per side until they develop those beautiful golden-brown “pita” spots seen in the image.

  8. Cool and Serve: Let them cool for a few minutes. They will soften as they sit, becoming perfectly pliable for folding.

Air Fryer Salmon Bites with Hot Honey

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Air Fryer Salmon Bites with Hot Honey

Ingredients

  • 1 lb salmon fillet, skin removed, cut into 1-inch bite-sized cubes

  • 2 tbsp olive oil

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 1/4 tsp cayenne pepper (optional)

  • 1/4 cup honey

  • 1-2 tsp hot sauce (adjust to your heat preference)

  • Fresh parsley, chopped for garnish

  • Lemon wedges, for serving

Step-by-Step Instructions

  1. Prep the Salmon: Pat the salmon cubes dry with a paper towel. This is a crucial step to ensure the seasoning sticks and the salmon gets a nice sear in the air fryer rather than steaming.

  2. Season the Bites: In a large mixing bowl, toss the salmon cubes with the olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Ensure every piece is evenly coated with the spices.

  3. Prepare the Glaze: In a small separate bowl, whisk together the honey and the hot sauce. Set this aside to use after the initial cook.

  4. Air Fry: Preheat your air fryer to 400°F (200°C). Place the salmon bites in the air fryer basket in a single layer, making sure they aren’t touching so the air can circulate. Cook for 7 to 9 minutes, shaking the basket halfway through.

  5. Glaze and Finish: Once the salmon is cooked and slightly crispy on the edges, remove the basket. Drizzle about half of the hot honey mixture over the bites and toss gently. Air fry for an additional 1 to 2 minutes to allow the glaze to caramelize and become sticky.

  6. Garnish and Serve: Transfer the salmon bites to a serving plate. Drizzle with the remaining hot honey, sprinkle with fresh chopped parsley, and serve immediately with fresh lemon wedges on the side.

Cheesy Garlic Bread

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Cheesy Garlic Bread

Ingredients

•1 large French bread / baguette loaf

•4 tablespoons butter (softened)

•3–4 cloves garlic (finely minced)

•1 cup mozzarella cheese (shredded)

•2 tablespoons parmesan cheese (optional)

•1 tablespoon fresh parsley (chopped)

•½ teaspoon black pepper

•½ teaspoon salt

•1 tablespoon olive oil

Instructions

1.Preheat oven to 180°C (350°F).

2.Place the bread on a cutting board and cut deep diagonal slices across the loaf, but do not cut all the way through.

3.In a bowl, mix butter, garlic, olive oil, salt, and black pepper to make garlic butter.

4.Spread the garlic butter mixture inside each bread slice so the flavor goes into every cut.

5.Stuff mozzarella cheese between the slices and sprinkle parmesan cheese on top.

6.Wrap the bread loosely in foil and bake for 10–12 minutes.

7.Open the foil and bake another 5 minutes until the cheese melts and the top becomes golden and crispy.

8.Sprinkle fresh parsley on top and serve warm.

✨ Tip: Add chili flakes or oregano for extra flavor.