Carnivore Entrees









Spicy Guacamole

 1 large avocado

1 large tomato

1 lime

1/4 c. canned jalapeños OR hot sauce to taste

Pinch of salt


Pit and peel the avocado, quarter the tomato, juice the lime. Put cut-up avocado, tomato, lime juice, either ¼ c. jalapenos or hot sauce to taste and a pinch of salt in a blender. Blend to desired consistency.



Crackers or Pizza Crust

2/3 cup chickpea flour

1/3 cup tapioca flour

1 egg

Pesto, enough to make the right consistency


Blend all ingredients and bake at 350 until brown.





Breakfast Sausage

1/2 lb. of sausage (pork, beef, turkey, chicken, etc.), cooked

4 – 5 peeled and sliced apples

¼ c. walnuts or hazelnuts

½ tsp cinnamon

Agave or Splenda to taste


Break up sausage & add to apple slices. Cook until slightly softened. Add walnuts or hazelnuts & cinnamon. Add agave or Splenda to taste. Serve as a breakfast or dinner side item.



Soy Pancakes

½ t. baking powder

2 T. stevia

1 T. milled flax seed

2 T. butter

½ c. milk or yogurt

6 eggs

1 T. cinnamon

1 T. vanilla*


Combine first 5 (dry) ingredients in a bowl. Melt butter and mix with milk or yogurt in another bowl, whisking well. Add eggs, cinnamon, vanilla* and whisk again. Combine liquid ingredients with the dry mix. Cook in a well-oiled/buttered pan by ¼ cupfuls over low heat. Makes 8 hearty pancakes.


*options to vanilla: amaretto, raspberry or any other flavor liquid liqueur



Microwave Omelet

2 eggs

3 T. Greek yogurt

Texas Pete hot sauce, 2-3 dashes

¼ c. chopped green pepper

2-3 T. Romano cheese


Beat the eggs then add Greek yogurt, Texas Pete, green pepper, and Romano cheese. Mix well. Microwave for 3 minutes in a microwave-safe bowl.


Other optional seasonings: salt, pepper, celery salt, dill, basil

Other optional fillings: tomato, mushroom, cheddar cheese, spinach, turkey pepperoni, artichoke.






Chicken Vegetable Soup

1 whole chicken

1 c. dry white wine

2 T. basil

2 T. celery salt

1 t. black pepper

1 t. turmeric

2 sweet potatoes

1 10 oz. package frozen cauliflower

1 c. cubed carrots

2 large stalks celery, thinly sliced

1 large green pepper, coarsely chopped


Quarter and skin a whole chicken (I use four leg quarters).


Put the dry white wine, basil, celery salt, black pepper, turmeric and water to cover. Boil until the meat comes off the bones.


Remove the chicken and cool enough to pull the meat off and return the bones to the liquid.  Add cubed sweet potatoes, the package of frozen cauliflower, cubed carrots, sliced celery, and chopped green pepper. Boil until the vegetables are soft.


Remove bones and add cubed cooked chicken back. Simmer on low for another 30 minutes. I like to add a few dashes of Texas Pete to make the flavor richer.



Pumpkin Soup

16 oz. can pumpkin (not sweetened)

1 can crema

1 c. dry wine

2 c. chicken broth

Dash of red pepper

1 t. nutmeg

2 T. chopped green onions

Salt to taste

Sour cream – 1 dollop


Heat wine and onions until onions are soft. Add broth, pepper, nutmeg, salt, and stir. Add crema and reduce heat (do not overheat). Add pumpkin. Serve with a dollop of sour cream.



Cream of Mushroom Soup

8 oz. sliced mushrooms (variety of choice)

3 T. olive oil (virgin, not extra virgin)

1 c. beef broth

1 can crema

1 t. tarragon

1/4 c. marsala/sherry/Madeira or other wine

1 t. Worcestershire sauce

Salt and pepper to taste


Heat wine/oil and mushrooms until mushrooms are cooked. Add broth, tarragon, and Worcestershire. Add crema until blended. Add salt and pepper.






Fancy Summer Dinner

1/2 spaghetti squash, seeds removed

½ c. olive oil +

1 T. basil +

1 T. chopped garlic +

1 T. thyme +

1 t. celery salt +

White pepper to taste

1 t. black pepper

1/4 c. shredded carrot

1/3 c. cooking wine or marsala

2 15-oz. cans of diced tomatoes

1 large green pepper, chopped

12 oz. peeled shrimp

½ c. shredded hard cheese parmesan, Romano or asiago


Mix small amount of olive oil, basil, thyme, celery salt, and white pepper and brush over spaghetti squash. Cover with plastic wrap and microwave for 6 minutes. In a large pan, add 1/2 c. olive oil, 1 T. basil, 1 T. chopped garlic, 1 T. thyme, 1 t. celery salt, 1 t. black pepper, 1/4 c. shredded carrot, 1/3 c. cooking wine or marsala. Add 2 cans of diced tomatoes and chopped green pepper. Cook down until pepper is soft. Add shrimp and cook until shrimp are opaque.  Don’t overcook the shrimp. You can also use cooked frozen shrimp and heat until warm in the sauce. Use a fork to loosen the strands of spaghetti squash from the hull. Place in a serving dish and toss with shredded hard cheese (parmesan, Romano or asiago) and a little extra olive oil.  Serve shrimp mixture over a layer of shredded squash. Top with the sauce and cheese.



Curry Chicken

4 boneless, skinless chicken breasts

1 c. chopped red pepper

2 T. chives

1 t. minced ginger

1 T. red curry paste

2 t. chicken bouillon

Dried red pepper to taste

1 can coconut milk

1 T. lime juice

Heat pan to medium on a stove with spices, peppers, and olive oil to cover mixture. Add chicken breasts and coat the outer layer on each side with the olive oil mixture.


Turn heat to low and cover, turning occasionally.


When meat is firm and almost cooked through, add coconut milk and lime juice to finish cooking.



Cheesy Chicken Bake

2-3 c. cooked red lentil fusilli noodles (Wal-Mart)

1/3 c. olive oil

¼ c. shredded parmesan

1 jar marinated artichokes, chopped coarsely

1 can slivered water chestnuts

10-oz. package of frozen mixed vegetables

6 chopped sun-dried tomatoes

1/3 c. pepper jack cheese, shredded

1 lemon, juiced

1 t. black pepper

1/3 c. sour cream

2 boneless, skinless chicken breasts – cooked and cubed


Toss all ingredients in a large baking dish.  Bake at 350° for 30 minutes or until bubbly and brown on the top.




3 cups sliced okra (fresh or frozen)

⅓ – ½ c. olive oil

2 medium tomatoes, cut up

1 green pepper, cut up

Dried chili pepper or cut up jalapeños

1 T. celery salt

2 turkey or chicken sausage links, with Italian seasoning if possible

Either shrimp, crawfish, or salmon

Italian seasoning


Cover the bottom of a slow cooker with olive oil. Put okra, tomatoes, green pepper, dried chili pepper or jalapenos (only enough to taste), and celery salt into slow cooker. Add extra hot sauce (like Texas Pete) for the brave!


Slow cook for 1-2 hours on high to make the base.


Then break apart 2 turkey or chicken sausage links and add to gumbo. Continue to cook in slow cooker for approximately 30 minutes.


Finish with adding shrimp, crawfish and/or salmon until it is cooked thoroughly.



Meaty Chili

1 to 1 ½ lb. ground meat of choice (beef, buffalo, lamb, turkey)

1/4 c. chopped carrots

1/4 c. olive oil

2 cans (15 oz. each) diced tomatoes (with or without jalapeños)

3 cans dark red kidney beans (same sized cans)

1/4 cup sherry, Madeira, white wine, or vodka

2 T. chili powder

1 T. chopped garlic

Hot pepper sauce to taste (I like Texas Pete) and or fresh hot peppers to taste


Brown meat and carrots in olive oil in large frying pan. Put all other ingredients into the pan. Simmer until cooked. Transfer all ingredients to slow cooker and cook on high 2 hours, stirring occasionally.



Salmon Patties

1 can of pink salmon

2 T. Canola oil

2 eggs

1 lemon or lemon juice

1/3 cup chickpea flour

Salt to taste

Pepper to taste

1 t. dill


Mix thoroughly and divide into four flat patties. Cook on medium in a pan with canola oil until well-browned. Serve with a squeeze of lemon.



Steak and Peaches

1 fresh peach or bag of frozen peaches

1 T. rosemary

1 T. thyme

1 T. basil

1 t. black pepper

Steak (cut of your choice)


Cut peach into thin slices to equal 1/3 c. (if frozen, thaw this amount first, then slice) and place in bowl. Mix in rosemary, thyme, basil, black pepper. Marinate steak in the mixture for an hour in the refrigerator. Cook first side of the meat. After turning the meat, add the seasoned peach mix to the top. (This works well with lamb, too.)



Springtime Scallops

1 c. chopped baby carrots

1/2 cup frozen baby peas

1 T. dill

1 T. basil

1 T. lemon juice

1 T. white pepper

1/2 c. olive oil

1/2 c. white wine

12 oz. small (calico or bay) scallops fresh or frozen

Quinoa (if desired)


Heat wine, olive oil, carrots, and seasonings in a saucepan until wine reduces (the alcohol cooks off and the volume reduces slightly). Use low medium heat. Add baby peas. Cook until carrots are tender. Add scallops and cook until they turn opaque white (from a translucent white). Serve over quinoa if desired.



Spaghetti Squash Pie

½ lb. ground beef

1 T. olive oil

1 t. crushed garlic

1 t. basil

1 t. oregano

Black pepper to taste

1 small can tomato paste

1 small can diced tomatoes

Mushrooms, if desired

½ spaghetti squash

1 c. Italian blend cheese, shredded


In a large saucepan, heat ground beef in olive oil with crushed garlic, basil, oregano, and pepper to taste. Add tomato paste and diced tomatoes. Add mushrooms if desired and heat through.


Microwave the half of a squash (seeds removed). Press into a deep pie dish. Cover with sauce then cover with Italian cheese blend. Heat in oven 375° until very bubbly, approximately 15 minutes.



Sweet Potato Home Fries

2 large sweet potatoes or 2 c. frozen sweet potato fries

1 c. chopped green or red pepper

¼ c. chopped onion

Salt and pepper to taste

Olive oil (not virgin, it burns)


Cut up raw or frozen sweet potatoes into 1” pieces in a mixing bowl. Add chopped green or red pepper and chopped onion. Add salt and pepper to taste. Cook in large skillet with olive oil over low to medium heat until the sweet potatoes are very brown.






Potatoes Au Gratin

 3 lbs. Yukon gold potatoes, with skins on

3 T. butter

½ c. dry white wine

Black pepper to taste

1 T. chopped garlic

1 t. nutmeg

1 can crema (canned condensed cream)

2 c. grated sharp cheddar or gruyere cheese


Place potatoes and butter in slow cooker on high. This can also be cooked in a microwave oven.  Heat until potatoes begin to soften. In a saucepan, reduce dry white wine, pepper, chopped garlic, and nutmeg. Add crema and whisk. Fold cheese into the mixture and heat until smooth.


Add to potatoes and heat until potatoes are completely cooked.



Pecan Sweet Potato Bake

3 c. mashed sweet potatoes

2 eggs

1/2 c. sugar (I used Splenda)

1/4 c. half-and half (I used evaporated milk)

1/4 c. softened butter

2 t. vanilla extract

1/8 t. salt


½ c. agave nectar (substitute for 1/2 c. packed brown sugar)

2 T. Amaranth flour (substitute for 2 T. all-purpose flour)

1/4 c. cold butter, cubed

1/2 c. chopped pecans


Stir first set of ingredients in large bowl until fluffy and transfer to a greased 11 x 7 baking dish.


Add agave nectar to the pecans to soak while combining butter and Amaranth flour until crumbly. Add pecans and agave, stirring to coat. Sprinkle topping mixture over sweet potato mixture (you may need a fork to make sure you can separate the pecans because the topping is stickier with agave). Bake at 350° uncovered for 30 – 35 minutes or until internal temp is 160°.



Phony Macaroni (and Cheese!)

8 oz. green beans

3 T. butter

Salt to taste

Pepper to taste

2 c. milk

1 egg

6 oz. shredded cheese (and/or Monterrey Jack)

Paprika, a few dashes


Cook green beans al dente in skillet and set aside. Heat butter and 1 c. milk in skillet; add salt and pepper to taste whisking briskly to avoid scalding, until some thickening occurs. Cool slightly and beat in the egg. Layer some of the beans at the bottom of a casserole dish. Cover with shredded cheese (I prefer cheddar but you can mix cheeses and use Monterrey Jack for the second layer). Pour part of milk mix over beans. Layer the rest of the beans. Pour the rest of milk mixture over this. Sprinkle with paprika and bake for 45 min at 375° or until browned.



Cookbook Spinach

16 oz. spinach, thawed or fresh

½ c. white wine (keep the boxed wine because I cook with it a lot more than I drink it)

2 T. minced garlic

4 T. sundried minced tomatoes in oil

Juice of one lemon

Olive oil to cover the cooking pan (use the full press stuff, not virgin or extra-virgin)


Heat olive oil with garlic and sun-dried tomatoes. Add wine and cook down to a simmer. Add spinach and cook thoroughly. Add lemon juice at end and coat the spinach.



Veggie Rice

 1 c. broccoli florets

1/3 c. shredded carrots

¼ c. almond slivers

Olive oil

Your choice of the following seasonings: salt, pepper,

celery salt, dill, basil, curry powder


Chop the broccoli into ½” pieces to make a broccoli slaw and put into a mixing bowl.

Grate carrots to make 1/3 c. and add to broccoli. Add almond slivers. Season to taste with your choice of seasonings. Cook on low heat in olive oil until the broccoli is tender.



Yucca Yumma


Salt and pepper to taste

Minced garlic

1 lemon

Olive oil


Boil the yucca in water to soften; then add some salt and pepper. Make a sauce with fresh garlic, fresh lemon, and olive oil (make to your taste). When water is evaporated, add the sauce and coat and cook for a few minutes until hot. It’s pretty yummy!



Quinoa with Shitake Mushrooms

1 c. quinoa

3/4 c. water

1/2 c. olive oil

Salt and pepper to taste

1/4 c. grated parmesan cheese

1/4 c. fresh or canned shitake mushrooms


Combine all ingredients and cook in a skillet over low heat until tender; or, microwave in ceramic until tender (takes 6-10 minutes to microwave).



Eggplant Casserole

2 large eggplants

Extra virgin olive oil

2 c. ricotta cheese

1 c. grated parmesan cheese

Mozzarella cheese

Thinly sliced meat (prosciutto, pepperoni, deli turkey, or chicken)

Small can tomato sauce


Slice the eggplant lengthwise about a ¼” thick and place on grilling sheet. Grill the slices with a little EVOO. I used my George Foreman grill and it took less than a minute per sheet. In a bowl, while the eggplant is grilling, mix ricotta with grated parmesan cheese. Take the grilled eggplant and place some thinly sliced meat on the sliced eggplant. Place about 1 heaping tablespoon of the cheese mixture on each eggplant slice. Roll up the eggplant and place into the casserole dish. When the dish is filled with all the rolled up eggplant slices, cover with tomato sauce and a layer of mozzarella cheese. Place in a 350° oven until the cheese melts and begins to brown, about 30-45 minutes. This recipe helped curb my craving for pizza and pasta casseroles!






Hollandaise Sauce

1/2 stick of butter

1 large lemon

Dash of red pepper

2 eggs


Melt butter in a pot. Whisk in the juice of one large lemon with a bit of pulp too, and a dash of red pepper. Cool slightly and whisk in the eggs. Heat to desired thickness. YUMMMM!



Flourless Cream Tomato Vodka Sauce (for veggies or seafood)

¼ c. vodka

3 T. butter

3 T. fresh tarragon (or dried tarragon to taste)

1 t. white pepper

1 t. salt

¼ c. sundried tomatoes in a jar

1 c. heavy cream


Reduce vodka with butter over low heat in a saucepan. Add tarragon (to taste if using dried).


Add white pepper and salt. Add sundried tomatoes. Heat again over low heat and allow to cool slightly prior to placing cream in the mix. Heat one last time over low heat and serve over scallops, fish, broccoli, spinach, or other vegetables.






Banana Cake

1/2 c. tapioca flour

1 c. chickpea flour

1 t. baking soda

1 t. salt or salt substitute

2 sticks softened butter (or coconut oil if you are dairy free)

6 ripe bananas (or 5 large ones)

1 cup Splenda or stevia

1/3 c. white rum

4 eggs

Optional: ½ c. mini chocolate chips and/or ½ c. chopped walnuts


Mix dry ingredients together in a bowl. In another bowl, mix butter (or coconut oil), bananas, Splenda or stevia, white rum, and eggs. Mix the contents of the two bowls together and add chocolate chips and/or walnuts, if desired. Transfer mixture to 2 pie plates or muffin tins. Bake at 350° for 45 minutes.



Pecan Praline Toffee

1½ c. coconut sugar

½ c. heavy cream

4 T. butter

1/2 c. toasted pecans (pieces or halves)

1 T. vanilla or bourbon

½ c. dark chocolate, or sugar-free chocolate chips

1 T. whipping cream


Mix sugar, cream, and butter together in small, deep, heavy saucepan over medium heat. Stir until butter is melted and sugar is dissolved. Add a candy thermometer and let come to a boil. Without stirring, bring mixture to 250° (firm ball stage). Remove from heat and stir vigorously for about 15 seconds. Fold in pecans and flavoring. Transfer mixture into small (8” x 5”) greased foil-lined pan and spread. (The stuff is sticky!)


Allow cooling while melting dark chocolate or sugar-free chocolate chips with cream in another saucepan, mixing to smooth. Spread over cooling candy as the chocolate firms up. Sprinkle with coarse salt. You may want to refrigerate before cutting into squares.  Store in fridge or airtight container.



Cara’s Cookies

½ c. soy flour

½ t. baking soda

1 T. cinnamon

½ t. salt

½ c. granulated Splenda (or 1/3 c. fructose)

½ c. butter (one stick)

2 eggs

1 T. amaretto liqueur (or vanilla, Bailey’s, or flavoring of choice)

½ c. unsweetened coconut flakes

1/3 c. dark chocolate chips

1/3 c. dried cranberries


Mix the flour, baking soda, cinnamon, salt, and sweetener in a mixing bowl. Melt the butter in a saucepan. In another mixing bowl, whisk together the melted butter with the eggs and liqueur.  Add dry ingredients to wet ingredients and mix well. Stir in coconut flakes, chocolate chips, and cranberries. Drop by heaping tablespoons onto cookie sheet. Bake at 375° for 12-15 minutes.



Frozen Yogurt

Greek yogurt

Fruit of choice (blueberry and raspberry are good)

Vanilla to taste


In blender, blend Greek yogurt with fruit and vanilla. Pour into a small freezable container and place in freezer for at least 2 hours. Enjoy!



Gluten-free and Sugar-free Oatmeal bars

1/2 c. butter (margarine is too watery)

1 c. of Amber Agave Syrup (plus a little extra if the batter is too dry)

3 eggs

1 1/2 t. vanilla

1 1/2 c. almond meal or soy flour (I preferred the almond meal)

1/4 c. guar gum

1 t. baking soda

1 t. cinnamon

1/2 t. salt (optional)

3 c. old fashioned oats

1 c. raisins

1/2 c. walnuts


Beat butter and agave syrup with an electric mixer set on medium until creamy. Add eggs and vanilla and beat well. Add the combined guar gum, almond meal, baking soda, cinnamon, and salt; beat until well mixed. Add oats and mix into batter slightly. Add walnuts and raisins; beat until well mixed. Dump mixture into the middle of a 13 x 9-inch ungreased glass baking dish and spread out to the corners and edges. Cook at 350° degrees for about 25 minutes or until the edges begin to brown. Let cool completely before cutting. The bars are a little crumbly but taste great especially warmed up with a glass of milk or cup of hot tea.



Pecan Pralines

1 egg white

1 t. water

1 t. cinnamon

1 c. Splenda

1/2 t. salt

1 lb. pecans



Preheat oven to 300° degrees. Beat egg white with water until peaks form. Add the rest of the ingredients (except the pecans) to the egg whites and mix. When the mixture is well mixed add pecans. Butter large cookie sheet and pour pecan mixture into it. Bake 30 minutes, turning halfway through.



Macaroon Cookies

3 eggs

¼ c. sugar or a sugar substitute

1 ½ c. shredded unsweetened coconut

Heaping t. liquid amaretto flavoring

Pinch of salt


Butter a cookie sheet and put a buttered piece of wax paper on it (butter side up). Preheat oven to 350°. Beat 3 egg whites to a soft peak. Fold in sugar and beat again (Stevia or NutraSweet could be used). Beat to a satin-like soft peak. In a separate bowl, mix coconut with a heaping teaspoon of liquid amaretto flavoring and a pinch of salt. Fold coconut mix into the egg white mix. Drop by heaping tablespoons each onto cookie sheet.  Bake until brown on top and sides.


Variations: Add either miniature dark chocolate chips (or shavings) or crushed hazelnuts to the coconut mix. Instead of amaretto flavoring you could use vanilla, cherry, or triple sec flavored liqueurs.



Peanut Butter Balls

2 c. peanut butter

Stevia to taste

Vanilla to taste

Ground cinnamon, as much as you want

Melted dark chocolate

Triple sec

Unsweetened shredded coconut, if desired


Melt the dark chocolate in a microwave for about 30 seconds. Mix peanut butter with Stevia. Add vanilla and cinnamon. Roll the mixture into balls, then dip them in dark chocolate with a touch of triple sec in it. Dust the top with the unsweetened coconut, if desired.



Ridiculous Brownies

1/3 c. tapioca flour

2/3 c. chickpea flour

1 t. baking powder

1 T. ground cinnamon

1 stick butter

8 oz. dark chocolate

1 T. vanilla or flavoring liqueur

¼ c. chopped pecans

Whipped cream

Your choice of berries


Melt stick of butter with dark chocolate in the microwave. Stir frequently and avoid overheating. Cool slightly. Add vanilla or flavoring liquor. Beat in 2 eggs. Add dry mix and beat until smooth. Fold in chopped pecans. Pour into a greased pie pan or 8 x 8-inch square dish. Bake at 350° for about 20 minutes. Serve topped with whipped cream and berries on top.

[Hint: Kroger no-sugar-added French vanilla ice cream on top is the best!]






Refreshing drink

Diet cranberry or pomegranate juice

Twice as much diet ginger ale

1 lime

Fresh mint leaf


Pour one part diet cranberry or pomegranate juice with two parts diet ginger ale into a blender. Add juice from a wedge of lime. Blend and garnish with fresh mint leaf.