All five Cookbooks by Carrie Brown are now available as physical books, and digital books in pdf format (readable on any device, including Kindle).

For everyone wanting to feel fantastic without giving up taste, improve their health dramatically, and lose body-fat, these cookbooks are crammed with delicious, nutritious, health-boosting recipes that will help in your quest for improved wellness and increased fat-loss while keeping your taste buds insanely happy.

 

Developed for people who are following any of the following lifestyles:

 

Banting  |  Bulletproof  |  Clean Eating  |   KETO  |  LCHF   |  Low Carb  |  Paleo  |  Paleo+dairy  |  Primal  |  SANE  |  Vegetarian  |  Wheat Belly  |  Whole30  |  WildDiet

 

Dairy-free (with slight modification)  |  Diabetic  |  Egg-free (with slight modification)  |  Gluten-free  |  Grain-free  |  Soy-free  |  Sugar-free  |  Weight-loss

 

Just hit each image to get full details on the scrumptiousness contained in each one and order the format you love the most.

 

 

The KETO Ice Cream Scoop The KETO Crockpot Cookbook | Carrie Brown

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

101 KETO Beverages Cookbook

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

THANK YOU so much for your purchases!

 

As well as the incredible value you will find in the pages of these Cookbooks, your purchase also helps keep this website – with all the free info and additional free recipes – up and running without the need for subscription fees, charges, marketing or ads.

 

Your support is hugely appreciated!

 

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Want delicious uber-healthy recipes? Check out my Cookbooks!
  • Vanessa - Hi, Carrie,

    I bought the soup cookbook and am loving it. It’s the easiest way to start the day off right with lots of veggies without getting chilled. The Carrot & Celery Seed soup is one of my favorites.

    Last night I made the Ginger Carrot (etc) soup. I am not sure we have ground ginger, so I substituted fresh ginger, which I already had handy. The soup tasted a bit strange and I’m not sure whether to blame the vegetable broth concentrate I used (the instructions are in Chinese, so I had to guess at the proportions) or the fresh ginger. Does it really make a big difference to use ground ginger instead of fresh?

    Thanks!ReplyCancel

    • Judy - Both forms are pretty potent. I would go easy on either one but ginger is also very healthy. It’s good for digestion and nausea. Ginger beer is also very tasty!ReplyCancel

  • Jessica Durham - Carrie
    I love listening to you and Brian on your podcast! And I just ordered your Icecream and crock pot books!
    ReplyCancel

  • Tamara Elliott - I just finished listening to the podcast on sweeteners. Could you guys give your feedback on monkfruit? I love it and am looking for thoughts on this relatively new to me sweetener.

    Thanks,

    TamaraReplyCancel

  • steve bollinger - Carrie, Why dont you break down the macros in your smarter ice cream ebook?ReplyCancel

  • Meran - Hi! Just bought your keto ice cream book. Looks good except for all the guar gum. I have a terrible reaction to guar. Can I substitute a different gum for it?ReplyCancel

  • Cristi - I just bought the Keto crockpot book and I am so so excited! I think this will be a life changer for me and my family. Thank you!ReplyCancel

  • Pualani Wagner - Just ordered your book can’t wait…ReplyCancel

  • Patti - I am thinking of buying the soup book, but don’t eat beef or sweeteners. Are there enough recipes that don’t include these ingredients left?ReplyCancel

    • carrie - HI Patti – yes! There are no sweeteners in the Soup Book and plenty of non-beef recipes! You’ll find loads of useful recipes. Hope that helps!ReplyCancel

  • willow - hi carrie

    made the sour cream blueberry scones last night and it was slightly disastrous. i have no kitchen scale, so didn’t know how to weigh out the almond flour in grams or ounces, so i used volume measurements and used about 2 cups. came out with a crazily wet dough, so ended up adding another 1 or 1-1/2 cups (didn’t measure, just kept pouring until it wasn’t wet pudding anymore). i also subbed vegan butter and also a problem?

    they taste all right, but came out flat and very spongey. like spongey, lumpy pancakes. any chance you can give the almond flour measurement in cups (not grams or ounces) and also advise on what to do if subbing vegan butter and vegan sour cream?

    i know you hate subbing stuff, i am sorry! and you are awesome!ReplyCancel

    • carrie - Oh dear, Willow. I am so sad to hear about your disaster. Measurements are super-important when baking. Baking is science and if you are not exact you will get unfortunate results like you experienced. There is no cup equivalent for weights of dry ingredients, and if you use cups for measuring dry ingredients you will always struggle to get good results because volume measures are highly inaccurate.

      Also, I am afraid I have never used vegan butter or sour cream, so can’t comment on that. Sorry I can’t be more helpful on this one :-( Love to you!ReplyCancel

      • willow - thank you for the empathy, i guess i need to buy a kitchen scale to avoid future disasters. will do! love back at you! :)ReplyCancel

      • John Mcleod - Hi,
        I would love to download your recipes, But unable to as I only use Pay pal for all on line orders,I see you have it as a form of such.but when it comes to pay there is no pay pal?ReplyCancel

  • Tracy Pfeiffer - Hi Carrie, have you tested your ice creams with different sweeteners? I can’t have xylitol in my house because I did almost kill my dog and the vet bill was $1800. He seeks it out, boohoo. Let me know if you have. Thank you so much! TracyReplyCancel

    • carrie - I am working on more subs now. None I have tried so far work.ReplyCancel

      • Roger Skildum - We have the same problem, have 4 dogs in the house and xylitol is not an option in our home even if we do not let the dogs eat people food.ReplyCancel

  • Lori - Carrie – I heard you on Two Keto Dudes and I want to get your five cookboooks for the price of three. Is there a promo code that I use? I have all five in my cart but no discount. :-( A snow storm is coming and I’m ready to do some Keto cooking!
    Thanks – LoriReplyCancel

  • Embrace! » The Real Carrie Brown - […] eating smarter.  Grab any one  – or all! – of my keto cookbooks crammed with scrumptious recipes.  These are your “how”.  Between them they cover a basic keto day to get you off on […]ReplyCancel

  • Eve McGuire Howard - Is there a cookbook that has all your favorites in it? Main dish things and biscuits and bread?ReplyCancel

  • Debra - I got your Keto Ice Cream Scoop book. My first go was the Va-va-Voom Vanilla…which turned out absolutely PERFECT! So I am now moving on to a new, more exciting, flavor…can’t wait! My question, if trying to stay in Ketosis, watching calories and carbs, how much ice cream can I eat? Should I limit to weekly, or can I eat daily? (I froze in individual containers, about 6oz each.)

    Thank you!

    DebraReplyCancel

  • John Mcleod - Hi,
    I would love to download your recipes, But unable to as I only use Pay pal for all on line orders,I see you have it as a form of such.but when it comes to pay there is no pay pal?ReplyCancel

  • Paul DiNardo - I cannot figure out the difference between thick nd thin coconut milk. They all seem to say neither…. I see recipes that call for both.

    Any help? Thanks!! paulReplyCancel

  • Joey Weston - Hi Carrie, just made the keto ice cream…I got my neighbors hooked on to it too! Absolutely wonderful and guilt free. It has been life changing. Makes me question why I never ate keto years ago.
    ReplyCancel

Yogi Parker – KETO Trucker Extraordinaire – who I had the absolute pleasure of having dinner with while he was delivering a huge old truck load of goodies to Connecticut in the Fall of 2018 – has so much cooking-in-a-truck goodness to share that we’ve teamed up to bring his recipes right to your device of choice!

Whether you’re living in a truck, a tiny home, or a regular house, you can benefit from these amazing, innovative recipes! Yogi’s pictures are proof that all of this gourmet goodness happened IN A TRUCK!

Please enjoy Yogi’s unabridged, unedited recipes in all their glory! You can join Yogi and I in the Keto Kitchen Facebook Group, or over on Patreon. Come hang!

So, any soup that I can drink out of a mug while driving I refer to as a sippy cup soup. I like these types of soups for their hand held convenient on the go ability, because I’m always on the go with this job.

Handheld on the go convenience factor is what I miss most about things like sandwiches, corn dogs and the like, and for me soups like this fit the bill. The creamy texture is filling and satisfying, while the heat of the soup is comforting and relaxing. This soup has a bit of smoke from the bacon, and some bright fruitiness from the butternut squash, green peppers and fresh cilantro. I leave the soup a bit textured after blending because the little unblended pieces give a texture that helps satiate my hunger better.

Recipe works in an Instant Pot, Ninja Foodi or Crockpot if you sauté ingredients in a pan first

Creamy Bacon and Butternut Squash Sippy Cup Soup

WHAT YOU NEED

  • 4lbs Butternut Squash (cubed)
  • 2 lbs of Bacon (chopped)
  • 5 Celery Stalks (chopped)
  • 2 Green Bell Peppers (seeded and chopped)
  • 1/2 White or Yellow Onion (chopped)
  • 3 cloves of Elephant Garlic (chopped)
  • 1/4 cup of Cilantro (roughly chopped)  (If you don’t like cilantro, you can substitute parsley or omit altogether, but the flavor will be altered)
  • 4 cups of Bone Broth
  • 1 13.5oz can of Coconut Cream
  • 1 Cinnamon Stick
  • 3 tablespoons of Butter
  • 2 tablespoons of Turmeric
  • 2 tablespoons of Smoked Parika
  • 1 tablespoon of Ground Cumin
  • 1/4 teaspoon of Konjac Flour
  • Salt and Pepper

WHAT YOU DO

Lightly brown the bacon in a skillet or on sauté mode in the Instant Pot or Ninja.

Remove the bacon, add celery, bell pepper, onion and garlic. Add a pinch of salt and pepper and sauté until onions start to become translucent. Remove the veggies add butter and butternut squash, another pinch of salt and pepper and sauté until the squash starts to become tender.

Put all ingredients in Instant Pot, Ninja or Crockpot (reserve a small amount of bacon for garnish) and cook on low for six hours. Remove the cinnamon stick and use a stick blender or regular blender to blend until smooth.

Garnish with some bacon bits and some fresh cilantro.

 

 

Want delicious uber-healthy recipes? Check out my Cookbooks!
  • Nancy - What is the nutritional breakdown, carbs, protein etc of this soup?ReplyCancel

    • Kimberly - Hi Nancy :) Carrie doesn’t provide macros with her recipes. There’s a good reason, though – because unless you’re using the EXACT SAME ingredients (as Exact as “from the same can/carton/jug”), you can not be assured that the macros of what YOU make will be even close to the macros of what SHE made.

      We have been led to believe, by companies like My Fitness Pal and others, that it’s very exact. It’s very much NOT.

      Your best bet is to input the ingredients you used, into the recipe calculator of your choice, and enter the number of servings you made the recipe serve, and go from there. It’s a little bit of a pain at first, but worth it if you want to be even close to accurate (You still won’t be 100% accurate, but better than a guess on anyone else’s part)!

      Carrie goes into more detail at this podcast episode linked at YouTube:

      ReplyCancel

Unless you have that magic wand, habits require an active, persistent, and conscious change in behaviors.  It also requires a desire for and a belief that you can make that change.

So, three questions:

  1. Do you want it?
  2. Do you believe it’s possible to change your go-to choices?
  3. Will you stay with the changes until they feel more natural?

Granted, initially, they won’t feel natural.  You’ve been doing it your way for a long time – that’s how you learned or fell into doing it, and it worked well enough for a while.  Emotional eating served a purpose.  It DID help you, but now it’s creating new issues.    As an emotional eating coach, I help others find and unpack what drives the behavior so you can then decide if you still want to respond in that way or to choose a response that more effectively serves your goals.

Think about this:  We make changes in other areas and find ways to make it work, don’t we?

That hairstyle looks great in the salon, but it will take an adjustment to your current styling behavior if you want the same result at home.

When you moved from one house to another, you had to find a new route home and choose to go to that new home every day.  That’s where you live now – no matter what you loved about the old place or how it nurtured and supported you in the past.

When my work took me to Wales for a few years and then back to Texas, neither set of friends and co-workers would have been happy if I continued to use slang terms that were acceptable in one culture and considered swearing or vulgar in the other.  It’s the same word.  Both in English.  VERY. DIFFERENT. MEANINGS.  Using the old words definitely would NOT serve me.

Yet with food, we struggle to adapt our mechanical behaviors to create new habits.  Part of that may go back to question one:  Do you want it?  We always say we do, but then we fall to temptation because we’re in a familiar environment where we used to eat, we’re with friends who offer too much temptation, we’re home alone and bored, we’re ___________________.  Here’s the harder question:  Do you want your goal enough to choose your new plan, learn to style it for your needs, find your way home to it every night, and use the words you say to yourself in a way that serves you?

Yes, it is a simple process of persistent effort to change my behaviors, but _________________.  How would you fill in that blank?

 

 

 

 

 


 

Renée Jones is a counselor and coach specializing in overcoming emotional eating.  After 40 years on the Diet Yo-Yo, she struggled to find what worked for her while emotional eating sabotaged every attempt.  When she finally overcame that emotional eating to lose her weight, maintenance on a low-fat diet left her tired, hungry, and cranky.  In April of 2015, she found the ketogenic lifestyle and later Carrie Brown’s recipes, which freed her from the Diet Yo-Yo and dark mood swings.

Now she helps others get free of their emotional eating and other baggage so their hearts can heal along with their bodies.  She has a Master’s degree in Counseling with certifications in both traditional and contemporary models as well as Horse-Assisted and relaxation methods. She has an international counseling and coaching practice.

Author of  What’s Really Eating You: Overcome the Triggers of Comfort Eating

 

Connect with Renée!

www.packyourownbag.com

Facebook

Instagram

 

 

 

Want delicious uber-healthy recipes? Check out my Cookbooks!

Sunday

Italian creamy cheese chicken dish

This fed myself and my stepson tonight:

  • 412g chicken breast (2)
  • 165ml coconut milk
  • 37g salted butter
  • 3 tbsp double cream
  • Half a tbsp of the following: basil, oregano, parsley and fenugreek (all dried)
  • 1 tsp of the following: garlic powder, bay, bacon salt and herb pepper.

Put the butter into the crockpot and added the herbs and spices. Once the butter melted I added the chicken which I had cut into bite sized pieces. Made sure that it got a good coating of the herbs, spices and butter. Finally added 165ml coconut milk. This cooked on low for about 3 hours. Just before serving I grated in about 40g parmesan cheese, will help thicken the sauce and add to the taste.

Monday

Really simple start to the day, three eggs scrambled with half tsp of the following: black pepper, porcini mushroom salt, black pepper.

Also 1 tsp dried dill and parsley, cooked in 22g salted butter.

Grated 25g Manchego cheese on top. Coffee with 2 tbsp double cream completed breakfast.

   

Tuesday

Late lunch and first meal of the day, my take on Ruben slaw

  • 83g red cabbage
  • 72g chinese leaf (napa cabbage)
  • 31g white onion
  • 63g corned beef
  • 63g Jarlsberg Danish cheese

I made a dressing with

  • 3 tbsp avocado mayo
  • 1 tbsp lemon juice
  • 2 tsp caraway seeds
  • 1 tsp dijon mustard

I added a splash of cold water to thin the dressing out.

Everything was chopped up and went into a mixing bowl, I then added the dressing and mixed together with a spatula. Served with a good grind of black pepper.

   

Wednesday

I woke up hungry this morning so I pan fried the following:

  • 100g left over lamb kebab
  • 54g left over chicken kebab
  • 133g baked cheese in 16g salted butter

Tossed in 21g spring onions.

Added a tsp caraway seeds.

Washed down with 400ml coffee with 2 tbsp double cream.

The Juusto cheese came from a friend who visited family in Wisconsin, here in GB I would use Paneer cheese (Indian) or Halloumi cheese (Cypriot).

   

Thursday

Early start today so brunch before heading out to work with the kids was quick and simple:

  • 2 hard boiled eggs with a good dusting of black pepper and savoury paprika
  • 112g blue cheese
  • 1 portion of flackers (9 crackers)
  • 2 tbsp avocado mayo

I had a large coffee to go with brunch, 440ml coffee, 2 tbsp double cream, 1 tbsp mct oil.

 

Friday

Easy evening munch

3 chicken drum sticks brushed with a mixture of Franks hot sauce and melted butter and oven baked at 425F / 220C for about 35 minutes.

After 20 minutes I brushed the drumsticks again and rolled them over before returning to the oven to cook thru.

I added a fresh avocado (95g) to the plate and made a dip with 3 tbsp sour cream, a tsp of fresh tarragon finally chopped and a dash of black pepper.

Saturday

Was lucky enough to be able to pick up some Wiltshire ham this morning so made a basic salad plate with an egg salad made from

  • 2 hard-boiled eggs
  • 1½ tbsp avocado mayo
  • ½ tsp Dijon mustard

I added

  • 4 squares (80g) Seriously Strong cream cheese
  • 60g Wiltshire ham
  • 25g green olives

Really didn’t want anything to mess with the delightful flavour of the slightly smokey and nutty Wiltshire ham.

 

So who is this bloke, I hear you ask, taking space on Carrie Brown’s chunk of worldwide web Real Estate?

Well I am Vic Fleming and I have been following a ketogenic lifestyle since Oct, 2016. In that time I have reversed type 2 diabetes and lost 150lbs+ to regain some control over my health.

I have done this by revamping my whole way of eating and my approach to food and I hope to show that keto meal times don’t have to be stressful or complicated. I am not an expert or a trained culinary professional. I am just a regular guy who got sick of being told by his medical professionals that the rest of his life would be one that would be reliant on diabetes medications for survival.

Basic meals and meal prep are how I have been able to stick with keto and kick diabetes. I am now drug free and so much healthier. I am still a work in progress, and I will be for the rest of my life, I just wish I started this keto experiment many years ago.

 

 

Want delicious uber-healthy recipes? Check out my Cookbooks!

Yogi Parker – KETO Trucker Extraordinaire – who I had the absolute pleasure of having dinner with while he was delivering a huge old truck load of goodies to Connecticut in the Fall of 2018 – has so much cooking-in-a-truck goodness to share that we’ve teamed up to bring his recipes right to your device of choice!

Whether you’re living in a truck, a tiny home, or a regular house, you can benefit from these amazing, innovative recipes! Yogi’s pictures are proof that all of this gourmet goodness happened IN A TRUCK!

Please enjoy Yogi’s unabridged, unedited recipes in all their glory! You can join Yogi and I in the Keto Kitchen Facebook Group, or over on Patreon. Come hang!

 

 

 

WHAT YOU NEED

 

WHAT YOU DO

  1. Take two cloves of garlic, and grate it on a fine greater.
  2. Add grated garlic and avocado oil to seafood, mix well.
  3. Cover and place into refrigerator to marinate for at least one hour, but preferably over night.
  4. Crush and slice thin remaining garlic.
  5. If using stove, heat pan on medium high, if using electric skillet, set initial temp to about 350.
  6. Lightly sear seafood in skillet, careful not to cook all the way, just until starting to become opaque.
  7. Use tongs to turn the seafood, about a minute on each side.
  8. Remove seafood from heat and place in separate bowl.
  9. Reduce heat to medium low, or about 200 degrees on electric skillet.
  10. Add in vermouth and de-glaze pan.
  11. Add butter and garlic.
  12. Sauté for about a minute then add lemon juice.
  13. Add seafood back in, season with cayenne, salt, pepper to taste.
  14. Sauté for about five minutes.
  15. Serve over squash noodles, steamed cauliflower rice or a nice steak for a great surf and turf.
  16. Garnish with grated Parmesan and chopped parsley leaves.

 

Want delicious uber-healthy recipes? Check out my Cookbooks!

Let’s talk about your Kryptonite.

Yes, THAT one – that one food or Thing you cannot say “No” to.

Okay, you likely already know what most easily derails you.  It’s that food, habit, or behavior that trips up your best intentions and usually requires far too long for recovery.

With foods, we have a few options:

If possible, do not bring them into your home.  Here’s the thing – if you truly, truly, truly want it, there are places that will keep it ready and available for you.  You can go get them even at three in the morning if necessary, and they keep it fresh for you. They even call it a “Store.”

If others in the household can’t live without the food that trips you, however, we can employ barriers between us and that food – perhaps putting it in an opaque container that is not on your eye level, in a cupboard you do not open, or in another room or workplace.

Try  the “this isn’t mine” plan – yes, I know. That may not have stopped us in the past, but we can choose it now. To make it stronger, connect it with something you buy for someone in your household that you could use but do not – that’s not my toothbrush, that’s not my underwear, that’s not my _______ food.  That food does not fit you, it’s not for you, and sharing it would be a bit weird.  This one may take a little practice, but you can do this.

Are you already finding reasons and excuses for this not to work?  That’s self-sabotage at its finest, and I know you can make better choices.

Come on – you can do this.

 

 

 

 

 

 


 

Renée Jones is a counselor and coach specializing in overcoming emotional eating.  After 40 years on the Diet Yo-Yo, she struggled to find what worked for her while emotional eating sabotaged every attempt.  When she finally overcame that emotional eating to lose her weight, maintenance on a low-fat diet left her tired, hungry, and cranky.  In April of 2015, she found the ketogenic lifestyle and later Carrie Brown’s recipes, which freed her from the Diet Yo-Yo and dark mood swings.

Now she helps others get free of their emotional eating and other baggage so their hearts can heal along with their bodies.  She has a Master’s degree in Counseling with certifications in both traditional and contemporary models as well as Horse-Assisted and relaxation methods. She has an international counseling and coaching practice.

Author of  What’s Really Eating You: Overcome the Triggers of Comfort Eating

 

Connect with Renée!

www.packyourownbag.com

Facebook

Instagram

 

 

 

Want delicious uber-healthy recipes? Check out my Cookbooks!