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.

 

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Want delicious uber-healthy recipes? Check out my Cookbooks!This post may contain Amazon or other affiliate links. I may receive a small commission from qualifying purchases in order to provide free content for you.THANK YOU for your support! You make all things possible.
  • 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, I was stuck at a terminal for a couple days for a class and physical, and decided to get out of the truck and increase my elbow room for some cooking.  I love one skillet dishes for their convenience , but sometimes you just gotta have a multi course meal.

I broke out my propane camp stove as well as an additional single burner butane stove to get this stuff done.  I don’t normally want to submit anything I have not made at at least a few times, but everything came out pretty well.
Eggplant Home Fries

WHAT YOU NEED

WHAT YOU DO

  1. Eggplant has a lot of water in it and can get mushy when cooked.  We don’t want this, so we gotta get rid of some water in order for the eggplant to maintain a firmer texture when cooked.  After you slice up the eggplant, toss it liberally with some coarse salt, then place the eggplant in a colander suspended in a mixing bowl.  Allow the eggplant to sit for about an hour and the salt will pull out a lot of the moisture in the eggplant.
  2. Place a skillet over medium high heat, add in oil and butter or bacon grease.
  3. Allow the oil to get hot, then add onion, bell pepper and eggplant.
  4. Stir fry until onions start to become translucent, add in garlic, coconut aminos and garlic and continue to stir fry for about a minute.
  5. Serve and enjoy!

Also on the plate:

 

 

 

 

 

Want delicious uber-healthy recipes? Check out my Cookbooks!This post may contain Amazon or other affiliate links. I may receive a small commission from qualifying purchases in order to provide free content for you.THANK YOU for your support! You make all things possible.

Alongside nutritional goals and creating support for them, we may also need emotional rules.  It’s essential to find the emotional component of comfort or stress eating, and that often begins with identifying how we actually perpetuate our “stuff.”

Two “Stuff Perpetuating” Habits

Creep:  We know carb creep, but what about what we say to or about ourselves?  We often say things to ourselves that we wouldn’t say to an enemy.  How does that help us?  Beating yourself up hasn’t yet worked long term, has it?  The beating up only activates the need for comfort, so clean up the creep. Be kind to your heart. Recognize where you stumble, work to make different choices next time, and let it go.

Conversations:  Consider the stories you tell.  What’s the purpose of them?  If they shift your focus to what you’ve done wrong or what you think is wrong with you, consider losing those stories.  Life stories that help you connect or illustrate learning and growth are useful, but avoid retelling stories that only really commiserate or leave you feeling bad.  It helped me tremendously when I decided to only tell stories from my past to benefit someone else.  It stopped reinforcing the negative and focused on growth – either mine or theirs.  When we feel better, we don’t need so much comfort.

What ways do you perpetuate rather than face your stuff?  Want to share?

 

 

 

 

 


 

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!This post may contain Amazon or other affiliate links. I may receive a small commission from qualifying purchases in order to provide free content for you.THANK YOU for your support! You make all things possible.

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, I was stuck at a terminal for a couple days for a class and physical, and decided to get out of the truck and increase my elbow room for some cooking.  I love one skillet dishes for their convenience , but sometimes you just gotta have a multi course meal.

I broke out my propane camp stove as well as an additional single burner butane stove to get this stuff done.  I don’t normally want to submit anything I have not made at at least a few times, but everything came out pretty well.

I wanted to make a nice creamy mashed cauliflower that had a consistency closer to mashed potatoes, so I went a custurd-ish route to give the cauliflower a thicker heartier texture.

WHAT YOU NEED
  • 24 oz of riced cauliflower (2 bags)
  • 1 cup of heavy cream
  • 1/2 cup of bone broth
  • Three egg yolks
  • 5 oz shredded Asiago cheese
  • 1/2 stick of butter
  • 1 1/2 oz fresh chives chopped
  • 1 oz fresh parsley chopped
  • 1 clove of garlic chopped
  • Salt/pepper

WHAT YOU DO

  1. Place a medium saucepan on low heat, add butter, then garlic and sauté the garlic for about two minutes.
  2. Add in the cauliflower, and the heavy whipping cream and bone broth stir to incorporate and then allow to simmer for about 15 minutes, stirring occasionally.
  3. Remove from heat and use a stick blender to blend smooth.
  4. Temper in the egg yolks so that they do not curdle. Stir in the cheese, then chives and parsley, salt and pepper to taste, return to heat and simmer while stirring frequently for about five more minutes.
  5. Remove from heat and allow to stand for about five to ten minutes to allow the mixture to firm up a bit before serving.

It will have a thick enough texture to create a little bowl to hold some gravy or butter.

Also on the plate:

 

 

 

 

 

Want delicious uber-healthy recipes? Check out my Cookbooks!This post may contain Amazon or other affiliate links. I may receive a small commission from qualifying purchases in order to provide free content for you.THANK YOU for your support! You make all things possible.

When creating rules, always make sure the rules you create benefit your goals.

Nutritional landmines pop up everywhere.  We share living and work space.  So, how do we manage temptation or get back on track when we realize we’ve had a bit of creep with our choices?

Rules, guidelines, and/or parameters can help – they give structure and support for goals when we’re in a difficult situation.

I started out on my keto journey with “I only have sugar on Sundays.”  That got me through until I realized I felt better without sugar, so I no longer wanted it.  Today that rule is applied to anything that tempts me or that doesn’t quite fit in my daily plan.  I limit it to a serving on Sunday if I want it.

If we can’t eliminate it from our environment, use barriers to “no-go” or “only sometimes” foods.  It can live in an opaque container not at my eye level or in a cupboard that I do not open. Perhaps it lives in a storage area away from the kitchen.  In work situations, I don’t take free food.  If it ever is friendly to my plan, I’ll reconsider.  My “No Free Food” rule means I don’t have to think about it, so I don’t end up with decision fatigue.

Now and again, I get it in my mind that I’ll be stronger this time.  Ever felt that way?  We can have a little, or because we’re feeling really good, we can be around it and feel no temptation.  “I’ve got this!”  That could well be true.  However, a safety harness is still a great idea.  That may be an accountability partner with whom you talk before and report back to after.  Maybe there can be very limited exposure to it.  Or you may create an alternative option strong enough so you can drag yourself kicking and screaming away from temptation.  Accountability works best for me.  How about you?

Plan ahead.  Prepare for a situation.  Talk it through considering different options for the different scenarios.  Just like food plans, planning for confronting temptation is more than a good idea.  It’s part of your goal execution.

 

 

 

 

 


 

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!This post may contain Amazon or other affiliate links. I may receive a small commission from qualifying purchases in order to provide free content for you.THANK YOU for your support! You make all things possible.

Sunday

I prepped some turkey and made burgers with 500g turkey which I put through my grinder.

Once ground I added:

  • 1 tbsp dried tarragon
  • 1 tsp dried jalapenos
  • 1/2 tsp garlic powder

I was able to make 5 turkey burgers.

I cooked three burgers for lunch in a shallow frying pan in about 30g beef dripping.

I made a green salad with

Monday

A while back I messed around with the idea of making Kedgeree in a keto way.   Kedgeree is a Celtic dish made with rice and smoked fish often served as a breakfast dish in Scotland.

So I messed around with the ingredients and came up with this:

Pre boiled the eggs and peeled, poached the fish and flaked it and steamed the beans and chopped into 1½cm lengths.

Chopped the ginger, chili, spring onions, and added to the melted butter with the black mustard seeds and turmeric and cooked for about 2/3 minutes on a medium heat.

At this point I added the chopped coriander and stirring the ingredients constantly cooked for a further 2 minutes.

The cauliflower rice was added next.

You really have to keep the mixture moving in the pan at this point as you want the cauliflower to take on all of the flavours and absorb the butter liquor in the bottom of the pan.

Finally add the flaked fish, the chopped beans and one of the eggs (chopped up small) and cook until everything has warmed through.

Serve with a tbsp of sour cream and a good shake of pepper, salt and savoury paprika.

It took me about 15 minutes to prep everything but was well worth the time.

Tuesday

Lunch before work today was two spicy turkey burgers (see Sunday’s menu at the top of this page) made from 180g ground turkey (I made 5 of these burgers on Sunday and froze these two).

Spices added to the ground turkey were tarragon, jalapeño, salt and pepper.

Pan fried them in 2 tbsp extra virgin olive oil on a medium heat (about 3 minutes on each side).

I also had 125g fresh avocado and 34g green olives. 390ml coffee with 2 tbsp double cream completed lunch.

A good shake of Everything but the Bagel seasoning dusted the avocado.

Wednesday

Some days cooking and food prep just doesn’t fit the schedule but we have to eat when we are hungry. Wednesday morning was like that for me.

I had 3 medium sized hard boiled eggs in the fridge, peeled them. Added 105g fresh avocado and 17g salted butter.

A good dusting of Everything but the Bagel seasoning, sea salt (Use code: carriebrown for 15% discount!) , black pepper and hot paprika finished the plate.

I had 390ml coffee with 2 tbsp double cream to wash everything down.

Thursday

Really wanted a steak for dinner so picked up a piece of rump steak and cooked it up with a side salad for my evening meal. The steak was about 300g.

I put my skillet on a high heat and allowed it to get hot.

I patted the steak dry then rubbed avocado oil on it and dusted it with porcini mushroom salt and black pepper.

I washed some fresh baby spinach, 50g and added that to a mixing bowl, diced up 20g spring onion, 30g radishes and 32g baby plum tomatoes.

Boiled an egg and peeled it.

All the salad ingredients were dressed with 2 tbsp extra virgin olive oil and 2 tbsp apple cider vinegar.

Sliced the egg into four and put in my serving bowl. The steak went into the smoking hot skillet and cooked on each side for four minutes.

I added a 15g knob of butter as the steak finished cooking.

Friday

Ham and cheese omelette today for lunch.

3 eggs beaten and seasoned with black pepper and sea salt (Use code: carriebrown for 15% discount!)  were the base to my omelette.

I grated 30g double Gloucestershire cheese and diced up 45g smoked pancetta ham.

I melted 15g salted butter in my shallow frying pan and then added the beaten egg.

Gently moving the egg in the pan, when it started to come together I added the cheese and ham then removed the pan from the hob and cooked under the grill for about 3 minutes.

Folded over and plated up and served with a drizzle of Franks hot sauce.

Saturday

Today I poached three medium sized eggs.

I made a cheese sauce with mortadella and spinach.

I melted 26g of butter in a pan with 68g of cream cheese. Once this was a smooth mixture I added 68g mature cheddar cheese and allowed this to combine with the butter and cream cheese making a really thick creamy sauce.

To this I added

  • 3 tbsp double cream
  • 1/4 tsp garlic powder
  • 38g thinly sliced mortadella bologna
  • 50g wilted and drained spinach

This cooked thru on a low heat whilst the eggs poached. A good grind of black pepper completed the meal. Really easy and a delicious way to start a Saturday.

   


 

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!This post may contain Amazon or other affiliate links. I may receive a small commission from qualifying purchases in order to provide free content for you.THANK YOU for your support! You make all things possible.