Ketovore Mahi Mahi & Shrimp with Arugula
A warm ketovore plate made with wild-caught mahi mahi, shrimp, arugula, and gentle spices… simple, grounding, and deeply satisfying.
Recipes
Ketovore Salmon, Chicken & Lion’s Mane Mushroom Skillet with Super Greens
A cooked ketovore meal made with salmon, shredded chicken, lion’s mane mushroom, steamed super greens, garlic, ginger, turmeric, lemon, lime, and warming spices. This savory skillet fits a body-led rhythm of enjoying cooked meals earlier in the day.
Cheek Meat & Leafy Mushroom Delight
This cheek meat and leafy mushroom recipe brings together slow-cooked grass-fed cheek meat, mushrooms, super greens, fresh ginger, turmeric, lemon, and key lime. It is simple, grounding, and rooted in everyday nourishment. The kind of meal that feels real, practical, and deeply satisfying.
Spiced Shrimp & Greens Bowl (Ketovore Style)
In this ketovore-style bowl, wild-caught shrimp, organically grown greens, avocado, cucumber, garlic, lemon, olive oil, and apple cider vinegar come together for a simple, grounding dinner built around clean, steady nourishment.
Power Greens Meatball Porridge
A warm, tangy ketovore bowl made with grass-fed beef meatballs, power greens, garlic, ginger, turmeric, lemon, key lime, and warming spices.
Oxtail & Beef Heart Velvet Soup
A simple, slow-simmered soup of oxtail and leftover beef heart sauté, cooked in spring water with minimal ingredients. Gentle nose-to-tail nourishment for sensitive systems, with space for your inner healer to repair and recalibrate.
Ground Beef Cream Soup (Egg-Thickened Meatball Broth)
A quietly luxurious way to use leftover broth: tiny poached meatballs in a rich stock, finished with fresh egg to “cream” the soup without any dairy.
Simple Beef Tongue (Two Ways): Tender & Crispy
A simple, whole-food beef tongue recipe prepared two ways… tender in broth and crisped in tallow. No complexity, just time, heat, and nourishment.
Slow-Cooked Cheek Fillet with Garlic & Red Onion
A gentle, low-and-slow way to cook grass-fed beef cheek with just water, garlic, and red onion. The result is tender sliced cheek fillet, soft aromatics, and a rich broth you can sip or save for another meal.
