Carnivore diet meal plan: are you ready to unleash your inner lion and experience the primal power of an all-meat diet? Forget counting carbs and obsessing over vegetables; we're diving headfirst into a world of steaks, roasts, and everything in between. This isn't just a diet; it's a culinary adventure back to our ancestral roots.

For millennia, humans thrived on animal products. While modern diets have evolved, many are rediscovering the benefits of focusing on nutrient-dense, animal-based foods. The carnivore diet, while a more recent iteration, taps into this ancient way of eating. It's a bold approach, and it's gaining popularity for its simplicity and potential health benefits.

What's the appeal? For many, it's the sheer simplicity. No more agonizing over complex recipes or deciphering confusing ingredient lists. It's also about the taste! Who doesn't love a perfectly cooked steak or a juicy burger? The carnivore diet allows you to indulge in these primal cravings while potentially experiencing increased energy, improved digestion, and reduced inflammation. This carnivore diet meal plan is designed to guide you through your first week, providing delicious and satisfying meals that will keep you feeling full and energized. Get ready to experience the power of protein!

Ingredients:

Ribeye Steak: 2 (12-16 oz each), about 1.5 inches thick, preferably grass-fed
Ground Beef: 1 lb, 80/20 blend (or higher fat content)
Beef Liver: 8 oz, fresh or frozen (thawed)
Eggs: 6 large, preferably pasture-raised
Salmon: 2 (6-8 oz) fillets, skin on or off, your preference
Butter: 4 tbsp, unsalted, grass-fed if possible
Beef Tallow: 2 tbsp (for searing steak)
Salt: Sea salt or Himalayan pink salt, to taste
Bone Marrow Bones: 2-3 large pieces (optional, for bone broth)
Water: 8 cups (for bone broth, if making)
Pork Belly: 1 lb, skin on or off, your preference
Bacon: 1 lb, uncured, sugar-free
Lamb Chops: 4 (4-6 oz each)
Ghee: 2 tbsp (for cooking lamb chops)
Chicken Thighs: 4 (bone-in, skin-on)
Duck Fat: 2 tbsp (for roasting chicken thighs)
Shrimp: 1 lb, peeled and deveined
Coconut Oil: 1 tbsp (for cooking shrimp)
Beef Heart: 8 oz, fresh or frozen (thawed)
Suet: 2 tbsp (for rendering, optional)

Ribeye Steak with Tallow Sear

This is a carnivore diet staple! A perfectly seared ribeye is incredibly satisfying.

Prepare the Steak: Pat the ribeye steaks dry with paper towels. This is crucial for getting a good sear. Season generously with salt on all sides. Don't be shy with the salt; it enhances the flavor and helps create a beautiful crust. Let the steaks sit at room temperature for about 30-60 minutes. This allows them to cook more evenly.
Heat the Tallow: In a heavy-bottomed skillet (cast iron is ideal), heat the beef tallow over high heat until it's shimmering and almost smoking. The tallow needs to be very hot to create a proper sear.
Sear the Steaks: Carefully place the steaks in the hot skillet, ensuring they aren't overcrowded. Sear for 3-4 minutes per side for a medium-rare steak. For medium, sear for 4-5 minutes per side. For medium-well, sear for 5-6 minutes per side. Adjust the cooking time based on the thickness of your steaks and your desired level of doneness.
Baste with Butter (Optional): During the last minute of cooking, add 2 tablespoons of butter to the skillet. Tilt the skillet and use a spoon to baste the steaks with the melted butter. This adds richness and flavor.
Rest the Steaks: Remove the steaks from the skillet and place them on a cutting board. Let them rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Slice and Serve: Slice the steaks against the grain and serve immediately.

Ground Beef and Liver Scramble

This is a nutrient-dense and budget-friendly option. Don't be intimidated by the liver; it adds a ton of vitamins and minerals.

Prepare the Liver: If using frozen liver, make sure it's completely thawed. Pat the liver dry with paper towels. Cut the liver into small pieces.
Cook the Ground Beef: In a skillet over medium heat, cook the ground beef until it's browned. Drain off any excess fat.
Add the Liver: Add the chopped liver to the skillet with the ground beef. Cook until the liver is no longer pink and is cooked through. This usually takes about 5-7 minutes.
Scramble the Eggs: In a separate bowl, whisk the eggs with a pinch of salt.
Combine and Cook: Pour the whisked eggs into the skillet with the ground beef and liver. Cook, stirring occasionally, until the eggs are set but still slightly moist.
Serve: Serve immediately.

Baked Salmon with Butter

Salmon is a great source of omega-3 fatty acids. Baking it with butter keeps it moist and flavorful.

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Salmon: Place the salmon fillets on a baking sheet lined with parchment paper. Pat the salmon dry with paper towels.
Season and Butter: Season the salmon fillets with salt. Place 1 tablespoon of butter on top of each fillet.
Bake: Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will depend on the thickness of the fillets.
Serve: Serve immediately.

Bone Broth (Optional)

Bone broth is incredibly nourishing and provides collagen and other beneficial nutrients. This is optional but highly recommended.

Roast the Bones (Optional): For a richer flavor, roast the bone marrow bones in a preheated oven at 400°F (200°C) for 20-30 minutes. This step is optional but enhances the flavor of the broth.
Combine Ingredients: Place the bone marrow bones in a large stockpot or slow cooker. Add 8 cups of water.
Simmer: Bring the water to a boil, then reduce the heat to low and simmer for at least 12 hours, or up to 24 hours. The longer it simmers, the more nutrients will be extracted from the bones.
Strain: Strain the broth through a fine-mesh sieve or cheesecloth to remove any bone fragments or solids.
Season: Season the broth with salt to taste.
Store: Store the bone broth in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Crispy Pork Belly

Crispy pork belly is a carnivore delight! The combination of crispy skin and tender meat is irresistible.

Prepare the Pork Belly: Pat the pork belly dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. This helps the skin render and become crispy.
Season: Season the pork belly generously with salt, especially on the skin.
Roast: Preheat your oven to 300°F (150°C). Place the pork belly on a wire rack set inside a baking sheet. Roast for 2-3 hours, or until the meat is very tender.
Crisp the Skin: Increase the oven temperature to 450°F (230°C). Roast for another 15-20 minutes, or until the skin is puffed up and crispy. Watch carefully to prevent burning.
Rest: Remove the pork belly from the oven and let it rest for 10 minutes before slicing.
Slice and Serve: Slice the pork belly into thick slices and serve immediately.

Bacon

Bacon is a carnivore staple! Choose uncured, sugar-free bacon for the best results.

Cook the Bacon: Place the bacon strips in a cold skillet. Cook over medium heat, turning occasionally, until the bacon is crispy and the fat is rendered.
Drain: Remove the bacon from the skillet and place it on a paper towel-lined plate to drain off excess fat.
Serve: Serve immediately.

Lamb Chops with Ghee

Lamb chops are a delicious and flavorful alternative to beef.

Prepare the Lamb Chops: Pat the lamb chops dry with paper towels. Season generously with salt on both sides.
Heat the Ghee: In a skillet over medium-high heat, heat the ghee until it's shimmering.
Sear the Lamb Chops: Place

Conclusion:
So, there you have it! This carnivore diet meal plan is more than just a list of foods; it's a gateway to a potentially healthier and more energized you. I truly believe this plan is a must-try for anyone curious about the carnivore lifestyle, or even for those just looking to shake up their routine and experience the benefits of a meat-centric approach. It's simple, satisfying, and, dare I say, surprisingly delicious! Why is it a must-try? Because it cuts through the noise of complicated diets and focuses on the foundational foods that have nourished humans for millennia. It's about simplifying your eating, listening to your body, and discovering what truly fuels you. You might find, as I did, that eliminating processed foods and plant-based irritants can lead to improved digestion, increased energy levels, and a clearer mind. Plus, let's be honest, who doesn't love a good steak? But remember, this is just a starting point. Feel free to experiment and adapt the plan to your own preferences and needs.
Serving Suggestions and Variations:
* Spice it up! While the carnivore diet is primarily about meat, you can absolutely add flavor with animal-based fats like tallow, lard, or ghee. Experiment with different cuts of meat and cooking methods to keep things interesting. Try searing a ribeye in tallow with a sprinkle of sea salt, or slow-cooking a chuck roast in bone broth for a tender and flavorful meal. * Egg-cellent additions: Don't underestimate the power of eggs! They're a fantastic source of nutrients and can be prepared in countless ways. Scrambled, fried, poached, or even hard-boiled, eggs are a versatile addition to any carnivore meal. * Organ meats: If you're feeling adventurous, consider incorporating organ meats into your diet. Liver, heart, and kidney are incredibly nutrient-dense and offer a wide range of vitamins and minerals. Start small and gradually increase your intake as you become more accustomed to the taste and texture. You can try grinding them into ground beef or pan-frying them with some tallow. * Bone broth boost: Bone broth is a fantastic way to add collagen and other beneficial nutrients to your diet. Sip it on its own, use it as a base for soups, or add it to your cooking for extra flavor and nourishment. * Dairy delights (optional): Some people on the carnivore diet tolerate dairy well, while others don't. If you choose to include dairy, opt for full-fat, raw, or fermented options like cheese, butter, and yogurt. Be mindful of how your body responds and adjust your intake accordingly. I'm so excited for you to embark on this culinary adventure! I truly believe that this carnivore diet meal plan can be a game-changer for your health and well-being. Don't be afraid to get creative, listen to your body, and most importantly, have fun! Now, I want to hear from you! Have you tried the carnivore diet before? What are your favorite carnivore recipes? What variations did you try? What challenges did you face? Share your experiences in the comments below! I'm eager to learn from your insights and build a supportive community of carnivore enthusiasts. Let's connect and inspire each other on this journey to optimal health! I can't wait to hear all about your success!
Carnivore Diet Meal Plan: Your Ultimate Guide to Success
A complete carnivore meal plan featuring seared ribeye, nutrient-dense ground beef and liver scramble, baked salmon, crispy pork belly, bacon, lamb chops, chicken thighs, shrimp, and optional bone broth.
Prep Time45 minutes
Cook Time3 hours
Total Time214 minutes
Category: Dinner
Yield: 6 servings
Save This Recipe
Ingredients
- 2 Ribeye Steaks (12-16 oz each, about 1.5 inches thick, preferably grass-fed)
- 1 lb Ground Beef (80/20 blend or higher fat content)
- 8 oz Beef Liver (fresh or frozen, thawed)
- 6 Large Eggs (preferably pasture-raised)
- 2 Salmon Fillets (6-8 oz each, skin on or off)
- 4 tbsp Butter (unsalted, grass-fed if possible)
- 2 tbsp Beef Tallow (for searing steak)
- Sea Salt or Himalayan Pink Salt (to taste)
- 2-3 Large Bone Marrow Bones (optional, for bone broth)
- 8 cups Water (for bone broth, if making)
- 1 lb Pork Belly (skin on or off)
- 1 lb Bacon (uncured, sugar-free)
- 4 Lamb Chops (4-6 oz each)
- 2 tbsp Ghee (for cooking lamb chops)
- 4 Chicken Thighs (bone-in, skin-on)
- 2 tbsp Duck Fat (for roasting chicken thighs)
- 1 lb Shrimp (peeled and deveined)
- 1 tbsp Coconut Oil (for cooking shrimp)
- 8 oz Beef Heart (fresh or frozen, thawed)
- 2 tbsp Suet (for rendering, optional)
Instructions
1. Prepare the Steak: Pat the ribeye steaks dry with paper towels. Season generously with salt on all sides. Let the steaks sit at room temperature for about 30-60 minutes.
2. Heat the Tallow: In a heavy-bottomed skillet (cast iron is ideal), heat the beef tallow over high heat until it's shimmering and almost smoking.
3. Sear the Steaks: Carefully place the steaks in the hot skillet, ensuring they aren't overcrowded. Sear for 3-4 minutes per side for medium-rare, 4-5 minutes for medium, or 5-6 minutes for medium-well. Adjust cooking time based on thickness and desired doneness.
4. Baste with Butter (Optional): During the last minute of cooking, add 2 tablespoons of butter to the skillet. Tilt the skillet and use a spoon to baste the steaks with the melted butter.
5. Rest the Steaks: Remove the steaks from the skillet and place them on a cutting board. Let them rest for at least 10 minutes before slicing.
6. Slice and Serve: Slice the steaks against the grain and serve immediately.
7. Prepare the Liver: If using frozen liver, make sure it's completely thawed. Pat the liver dry with paper towels. Cut the liver into small pieces.
8. Cook the Ground Beef: In a skillet over medium heat, cook the ground beef until it's browned. Drain off any excess fat.
9. Add the Liver: Add the chopped liver to the skillet with the ground beef. Cook until the liver is no longer pink and is cooked through (about 5-7 minutes).
10. Scramble the Eggs: In a separate bowl, whisk the eggs with a pinch of salt.
11. Combine and Cook: Pour the whisked eggs into the skillet with the ground beef and liver. Cook, stirring occasionally, until the eggs are set but still slightly moist.
12. Serve: Serve immediately.
13. Preheat the Oven: Preheat your oven to 400°F (200°C).
14. Prepare the Salmon: Place the salmon fillets on a baking sheet lined with parchment paper. Pat the salmon dry with paper towels.
15. Season and Butter: Season the salmon fillets with salt. Place 1 tablespoon of butter on top of each fillet.
16. Bake: Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
17. Serve: Serve immediately.
18. Roast the Bones (Optional): For a richer flavor, roast the bone marrow bones in a preheated oven at 400°F (200°C) for 20-30 minutes.
19. Combine Ingredients: Place the bone marrow bones in a large stockpot or slow cooker. Add 8 cups of water.
20. Simmer: Bring the water to a boil, then reduce the heat to low and simmer for at least 12 hours, or up to 24 hours.
21. Strain: Strain the broth through a fine-mesh sieve or cheesecloth to remove any bone fragments or solids.
22. Season: Season the broth with salt to taste.
23. Store: Store the bone broth in the refrigerator for up to 5 days or in the freezer for up to 3 months.
24. Prepare the Pork Belly: Pat the pork belly dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat.
25. Season: Season the pork belly generously with salt, especially on the skin.
26. Roast: Preheat your oven to 300°F (150°C). Place the pork belly on a wire rack set inside a baking sheet. Roast for 2-3 hours, or until the meat is very tender.
27. Crisp the Skin: Increase the oven temperature to 450°F (230°C). Roast for another 15-20 minutes, or until the skin is puffed up and crispy. Watch carefully to prevent burning.
28. Rest: Remove the pork belly from the oven and let it rest for 10 minutes before slicing.
29. Slice and Serve: Slice the pork belly into thick slices and serve immediately.
30. Cook the Bacon: Place the bacon strips in a cold skillet. Cook over medium heat, turning occasionally, until the bacon is crispy and the fat is rendered.
31. Drain: Remove the bacon from the skillet and place it on a paper towel-lined plate to drain off excess fat.
32. Serve: Serve immediately.
33. Prepare the Lamb Chops: Pat the lamb chops dry with paper towels. Season generously with salt on both sides.
34. Heat the Ghee: In a skillet over medium-high heat, heat the ghee until it's shimmering.
35. Sear the Lamb Chops: Place the lamb chops in the hot skillet, ensuring they aren't overcrowded. Sear for 3-4 minutes per side for medium-rare, 4-5 minutes for medium, or 5-6 minutes for medium-well. Adjust cooking time based on thickness and desired doneness.
36. Rest the Lamb Chops: Remove the lamb chops from the skillet and place them on a cutting board. Let them rest for at least 5 minutes before serving.
37. Serve: Serve immediately.
38. Preheat the Oven: Preheat your oven to 400°F (200°C).
39. Prepare the Chicken Thighs: Pat the chicken thighs dry with paper towels. Season generously with salt on both sides.
40. Roast: Place the chicken thighs in a baking dish. Drizzle with duck fat.
41. Bake: Bake for 30-40 minutes, or until the chicken is cooked through and the skin is crispy.
42. Serve: Serve immediately.
43. Heat the Coconut Oil: In a skillet over medium-high heat, heat the coconut oil until it's shimmering.
44. Cook the Shrimp: Add the shrimp to the skillet. Season with salt. Cook for 2-3 minutes per side, or until the shrimp is pink and opaque.
45. Serve: Serve immediately.
Notes
- This recipe provides a variety of carnivore-friendly options. Feel free to choose the components that appeal to you most.
- Adjust cooking times based on your preferences and the thickness of the meats.
- Always use high-quality ingredients for the best flavor and nutritional value.
- Don't be afraid to experiment with different seasonings and cooking methods to find what you enjoy most.
- Resting

Carnivore Diet Meal Plan: Your Ultimate Guide to Success