I’m often asked about my diet and what a “normal” day of eating looks like for me. If you’ve seen my Day in the Life video, you’ll know that day to day, my meals vary. The only thing I really strive to be consistent in these days is nutrient density.
Over the last decade, I’ve gone from Paleo/Primal to Keto to the Fatty Popcorn Boy to back to Keto. But since March ‘19, I have been feeling truly better than ever on the carnivore diet (or as I like to call it, ‘carnivore-ish’ – because hey, life is short, and I love my dark chocolate!).
It has been two years of committing to carnivore, and my philosophy on food and diet hasn’t really changed: I still aim for balance overall, and enjoy indulging in fun treats every now and then, but because I remain committed to my health and fitness goals, it’s easy for me to choose the foods that best support those goals. So while I do mainly eat within the carnivore-ish guidelines, I do still have this and that when it comes to plant foods, particularly to get extra carbs.
I’ve also noticed a trend these days, where people claim that all you need to do to get healthy is eliminate all processed junk. If only it were that simple! Unfortunately, it’s not, and just getting rid of processed foods will not put you on the road to health, disease prevention, and longevity. Because that still doesn’t tackle the many other issues of the SAD (Standard American Diet). What about those horrible bad oils? As Dr. Cate Shanahan says, eradicating bad oils should be more of a priority than ever sugar; that is a true testament to how toxic they are. Still, sugar has got to go, as well as grains. And don’t even get me started on hyper-palatable foods (this means dishes that incorporate both sugar, fat and salt, plus any desserts, processed snacks, or all-American staples like pasta and meatballs, sandwiches, pancakes with butter and maple syrup, etc.) – just check out my episode, Fatty Popcorn Boy, to see where that habit got me!
People have a lot to say about the supposed benefits of a vegan/plant-based diet, but the bottom line is: it is a huge risk to make the decision to take the most nutritious foods on earth out of your diet.
I was first captivated by the idea of the carnivore diet after 13 years of following an ancestral diet – meaning zero grains and bad oils, and almost no processed sugar. But since March 2019, I have stepped it up and been solely committed to focusing on animal-emphasis and superfood-emphasis. I used to love making salads, but I have not had one, nor a single craving for one, in the past two years. Like I said before, I do still have some certain plant foods, but the inclusion of plants is no longer a priority. It’s been a freeing realization to know that I don’t need to go looking for plants to add to my diet in the name of health.
If you are curious which plant foods I still enjoy, check out the Carnivore Scores Chart (and while you’re at it, paste that thing on your fridge!). We put a lot of effort into creating this chart together, and it’s incredibly eye-opening to be able to place what foods you are eating on this ranking system. Now that I can look back on things I used to eat with a much more informed perspective, it’s no wonder I was feeling so bloated and uncomfortable after having my superfood morning smoothie! Think about it this way: a blended concoction of celery, kale, almond milk and protein powder, while offering some calories for energy, doesn’t give you much from a nutritional standpoint, and then your system has to deal with these concentrated plant poisons!
But thanks to Dr. Paul Saladino and my main man Brian “Liver King” Johnson of Ancestral Supplements, I’m cooking up omelettes with sardines and 9 (yes, 9!) pastured egg yolks! I also love to eat thinly cut slices of raw, grass-fed liver, slightly thawed from the freezer, and heavily salted. That is a true superfood meal.
I call myself carnivore-ish for a reason: carbs. I don’t have any inflammatory conditions or autoimmune issues, and considering both my age and athletic goals, carbs can provide much support in terms of speeding up recovery and decreasing the overall stress on the body that comes from practices that I love, like fasting and high-intensity workouts.
If you follow me on Instagram, you already know I love to eat eggs, liver, all kinds of meat and fish like sardines and wild-caught salmon. So, aside from the obvious animal-food staples, my diet also includes dark chocolate, tons of avocados, onions (which I cook with steak in a pan) and a very small amount of nuts, plus my Macadamia Masterpiece! In terms of root vegetables, I love adding sweet potatoes to oxtail stew, or having some sweet potato fries along with my meals. And since I do try my best to eat seasonally, during the winter season, I eat squashes like acorn, butternut, and kabocha. I also do not eat any fruit during the winter, but enjoy berries frequently throughout summer, and I’ll have the occasional mango or papaya when those are in season.
Another staple of mine are canned sundried tomatoes. I love to add these to egg and omelette dishes, or just with my meat meals. I also often cook corn tortillas in butter to accompany an egg or steak meal. Another new development in my diet is that I’ve started to try spoonfuls of raw honeycomb, since Paul recommended it so enthusiastically. I also still enjoy the occasional bowl of popcorn, heavily buttered / with some olive oil. This is supposed to be a treat, though, not a habit.
While I’ll have something like cheesecake on my birthday (which was excellent!), it is very rare that I eat other desserts. And when I do, they are in very small portions. When I feel like something “sweet,” I love St. Benoit vanilla yogurt (I’ll also add cacao nibs!), or even the occasional protein smoothie. I just blend coconut milk and frozen banana with powdered creatine, collagen, glutamine, and electrolytes, which tastes really great, and is also wonderful for recovery.
Finally, Brian “Liver King” Johnson has a great message and perspective on healthy living: “I believe Mother Nature had it right.”
Below is a recipe from my book, Carnivore Cooking For Cool Dudes, which has tons of delicious recipes that will show you how easy it can be to make healthy food that still tastes good, without spending your whole day in the kitchen.
Fabulous Free For All Frittata (makes 10 servings)
18 slices of bacon
18 large eggs
3 oz (85g) sliced, high-quality cheese of your choice
1 cup (240ml) organic heavy whipping cream
Salt, pepper, and spices (tarragon, dill, thyme, rosemary, etc.)
Plant foods (optional) of your choice:
1 medium (160g) chopped onion
2 cups (300g) red bell peppers
1. Preheat the oven to 350F (175C).
2. Cook the bacon on a cookie sheet, or until done to perfection.
3. While the bacon is cooking, mix the chopped vegetables, eggs, cream, and spices/herbs together in a bowl.
4. Crumble the bacon and combine it with the egg mixture.
5. Pour the mixture into a 9 x 13” baking pan greased with butter and bake at 350F (175C) for 35 minutes, or until a knife comes out clean and/or the top starts browning.
6. Turn off the oven, then add thin strips of cheese to the top of the frittata. Allow the cheese to melt (keep in mind that if you’re using a hard cheese, this will take longer than if you are using a soft cheese), then serve.