Community cookbook We Do HARD - #CARNIVORE75HARD version 1.0 - Nutrition with Judy
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#CARNIVORE75HARD community cookbook We Do HARD version 1.0 www.nutritionwithjudy.com/carnivore75hard
contents
3
BEEF
18
CHICKEN
26
TURKEY
27
PORK
This #Carnivore75Hard community cookbook is brought to 35
you by the collective community! These recipes have been EGGS
collected in hopes for you to continue on your meat-based
journeys back to optimal health. 37
FISH
Thank you to all that shared a recipe. It takes a village.
Bored? Nose to Tail? Carnivore Ice Cream? Carnivore 38
bread? We got you covered. MEAL IDEAS
For more info on #Carnivore75Hard, please visit
www.nutritionwithjudy.com/carnivore75hard 2
BEEF
REVERSE SEARED RIBEYE
Recipe by: Laura | Instagram: @lauraespath
INGREDIENTS
• Ribeye steak 1.5–3” thick • Cast iron pan
• Salt to taste • Cookie sheet
• Ghee or tallow • Cooling rack
• Meat thermometer
INSTRUCTIONS
Remove steak from refrigerator 1 hour prior to
cooking and place on a safe surface. Rest at room
temperature for the chill to come off of the meat.
Set oven to 250ºF. Liberally salt meat as desired.
Place steak on pan topped with a cooling rack, with
thermometer inserted, and place in oven until steak
is about 10ºF away from desired final temperature.
(For a med rare steak, we remove from oven at
120ºF. This will take 30–60 minutes depending on
thickness and temperature required).
A few minutes prior to your steak reaching
temperature, preheat your cast iron pan on high.
Add 2 tbsp of ghee or tallow once hot.
Remove steak from the oven and place it in the pan.
Be sure to press down on the steak to ensure full
surface contact. Flip at 30-60 secs, once desired
crust is achieved.
Remove steak from pan and allow to rest on a
cooling rack for 5 to 15 minutes depending on
thickness. Sprinkle with coarse sea salt and enjoy.
3 www.nutritionwithjudy.com
BEEF
CHUCK ROAST
Recipe by: Larissa Arceo
INGREDIENTS
• 4 lb. Bone in chuck roast • 1 tbsp Real salt
• 2 c Bone broth • 1 tbsp Garlic powder
• 1/2 c HWC • 1 tbsp Black pepper
• 1/2 c Water • 1 tbsp Paleo seasoning
• 2 tbsp Ghee
INSTRUCTIONS
Heat ghee in a cast iron skillet on med-high heat.
Combine salt, garlic powder, pepper, and paleo
seasoning and mix well.
Pat chuck roast dry and rub in seasoning mix. Once
your skillet is hot add chuck roast and brown all sides,
typically 30 sec - 1 min per side.
Once browned, add chuck roast to slow cooker. Whisk
bone broth, HWC, and water together until combined,
pour over chuck roast.
Slow cook on low for 8-10 hours. Once cooked, shred
and serve.
Note: Please adjust/omit seasoning to your liking. I
enjoy it with a pan fried cheese "taco shell" and a
dollop of sour cream :). I also added onions for my
family but none for me!
4 www.nutritionwithjudy.com
BEEF
AIR FRYER FROZEN STEAK
Recipe by: Scott | Instagram: @carnivorecast
(sample picture from @nutritionwithjudy) INGREDIENTS
• 1-2 lb. Frozen steak
• Redmond sea salt to taste
INSTRUCTIONS
Take steak out of freezer. Preheat air fryer at 375 for
1-2 minutes
Put steak in air fryer. Add salt. Put timer at 15
minutes.
15 minutes later, flip steak.
Cook for another 15 minutes.
This usually turns out a steak cooked to Medium.
Adjust time as desired.
5 www.nutritionwithjudy.com
BEEF
ME AT C O O K IE S
Recipe by: Kelly | Instagram: @kelly_hogan91
INGREDIENTS
• Ground beef patties
• Salt to taste
“Frosting” (Optional)
• Bacon fat
INSTRUCTIONS
I call any burger patty that can be picked up and
eaten, “meat cookies.”
OPTIONS:
Get uncooked, preformed patties and just put them
on the grill.
Sometimes I put patties in the oven under the
broiler.
Sometimes I use preformed patties and just cook
them in the skillet.
Visit McDonald’s and ask for eight 1/4 pound beef
patties, just the meat. (Must say no to black pepper,
otherwise patties comes with salt and pepper.)
Optional: Spread bacon grease on top of ground
beef patties for frosting
6 www.nutritionwithjudy.com
BEEF
BONE MARROW BUTTER
Recipe by: Judy | Instagram: @nutritionwithjudy
INGREDIENTS
• 6-8 Marrow bones, split lengthways
• ½ c of Grassfed butter
• Salt to taste (¼ - ½ tsp)
• ¼ tsp Thyme (optional, low in antinutrients)
INSTRUCTIONS
Preheat oven to 425°F. Put bones, marrow side up, on a
baking tray, lined with parchment paper
Cook in oven for 20 minutes or until marrow center is
bubbly and soft
Once cool enough to handle, scrape marrow from bones
into a bowl. Add softened butter, salt and thyme (optional)
Use food processor or blender until smooth
Option 1: Scoop the marrow butter onto a large sheet of
wax paper. Roll the marrow into a log and twist both ends
to seal the paper. Tie a string or rubber bands on each end
to keep the paper sealed and twisted
Option 2: Store in ramekin or mason jar
Keep in fridge (or freezer) and use like butter
NutritionwithJudy
7 www.nutritionwithjudy.com
BEEF
BRAISED KIDNEY STEW
Recipe by: Ash & Sarah | Instagram: @strong.sistas
INGREDIENTS
• 1 Beef kidney, chopped • 1/4 tsp Rosemary
(Should yield around 450 g) • 1/4 tsp Thyme
• 3 tbsp Butter • 1 tsp Real salt
• 4 Bay leaves, slightly • 2 c Broth
broken up
INSTRUCTIONS
Melt butter in a pot, then add the kidney & sauté for
about 30 seconds each side
Add broth & spices to the pot
Bring to a boil, and then reduce to a low simmer &
cook the stew for about 1.5 hours
8 www.nutritionwithjudy.com
BEEF
TEXAS BEEF BRISKET
Recipe by: Judy | Instagram: @nutritionwithjudy
INGREDIENTS
• 10-16 lbs. of Beef brisket • Wet: Bone broth (at least 32
(market trimmed or untrimmed) oz) and fresh sliced onion on top
• Dry Rub: Salt, white pepper, *Note: some dry rub ingredients
paprika, garlic powder, onion have antinutrients
powder and brisket rub mix
INSTRUCTIONS
Put brisket in a deep pan (as pictured). Cover both sides with
dry rub.
Cook at 275 °F with only dry rub for 1 hour.
After 1 hour, add wet ingredients and close up with foil (or some
way to seal the meat) for about 5-6 hours at 275 °F.
You can save the broth and make a rue or gravy with it.
9 NutritionwithJudy www.nutritionwithjudy.com
BEEF
CARNIVORE TACOS
Recipe by: Adrianna | Instagram: @keto4mykid
INGREDIENTS
Meat Taco Shell
• Ground beef (85/15) • 1/3 c of Shredded
• Taco seasoning cheese
(Primal Palate)
• ½ c of water simmered Topping
• Sour cream (as needed)
INSTRUCTIONS
Cook ground beef with taco seasoning (optional)
and water
Use shredded cheese (pictured) to make cheese
taco shell. Cook shredded cheese in skilled until
brown and crispy
Fold cheese over a spatula handle while hot to
cook into a perfect shell
Fill ground beef and add sour cream to cheese
shell
*Note: You can substitute ground beef with shredded chicken,
shredded pork and other meats
10 www.nutritionwithjudy.comBEEF (PORK)
CARMELIZED SKIRT STEAK
Recipe by: Lisa Seward (Facebook)
Instagram: @lisaseward67
INGREDIENTS
• Skirt steak
• Pork rinds
• Salt to taste
• Beef broth
• Apple cider vinegar
INSTRUCTIONS
Skirt steak can be tough. I used a little beef broth, a
little apple cider vinegar and some Sole water pink
salt concentrate.
Throw them all in a skillet and let the meat simmer
for about 45 minutes until all the liquids are reduced
to this thick caramel-like-coating on meat.
Sprinkle with some crushed pork rinds!
11 www.nutritionwithjudy.comBEEF (PORK)
CARNIVORE SCRAMBLE
Recipe by: Pamela | Instagram: @loveourlowcarblife
INGREDIENTS
• Tri-tip • Salt to taste
• Pancetta • Butter (optional)
• Beef fat
• Halloumi
INSTRUCTIONS
Cut up tri-tip, pancetta, beef fat and halloumi into
cubed pieces as pictured.
Fry on pan. Butter optional.
12 www.nutritionwithjudy.comBEEF (PORK)
CHEESEBURGER BALLS
Recipe by: Dana | Instagram: @ketotrekker
INGREDIENTS
• 16 oz Ground beef • Makes 17 balls
• 2.5 oz Cheddar cheese
• 5.66 Slices of bacon
INSTRUCTIONS
I use plain ground beef and roll into 'ping-pong'
size balls.
Take a small cube of cheese and press it in the
ball work the meat around it to keep it well
contained.
I make these the size for approximately 1/3 slice
of bacon to wrap around to slightly overlap place
on a plate seam side down.
Once they are assembled, place them in the
fridge to firm up. I usually keep a plate of these
ready to go for quick meals.
When you're ready to cook, I use the air fryer. I
cook on a lower heat- about 325-350 for roughly
13-15 mins until I start hearing it sizzle and you
can smell the bacon.
Then I bump the heat up to 375-400 for the last
few mins to finish browning and crisping the
bacon. No need for toothpicks to hold it together
if you let them chill in the fridge before cooking.
Also, when wrapping the bacon, let it warm in
your hands a little before wrapping the balls. This
will make the bacon a little stretch and it will be
easy to get a nice secure wrap.
13 www.nutritionwithjudy.comBEEF (EGG)
DENVER STEAK
Recipe by: Brandon | Instagram: @keto.carnivore.king
INGREDIENTS
• Denver Steak • Redmond salt to taste
(Chuck under blade • 1 egg
center steak, boneless,
Denver cut, Center cut
steak)
INSTRUCTIONS
Cut from center of the under blade.
These steaks are extremely tender with a good
amount of marbling and beef flavor
Best when cooked over high heat on the grill
Cook one egg, as desired
14 www.nutritionwithjudy.comBEEF (EGG, DESSERT)
BONE MARROW CUS TARD
Recipe by: Christine | Instagram: @nourishthelittles
INGREDIENTS
• 2 lbs. of Beef bone marrow • 1-2 tbsp of Honey or maple
• 4-5 Eggs syrup (optional)
• 3/4 c of Raw milk • 1/4 tsp of Salt
• 1 tbsp of Vanilla extract • Butter for greasing ramekins
INSTRUCTIONS
Bring marrow bones to a boil and let simmer for 10 min. Save the
marrow water for later! While waiting, preheat the oven to 350 °F.
In a large bowl, whisk together the eggs, milk, vanilla extract,
honey, and salt.
When the marrow is ready, scoop out the marrow from the bones
and place in a bowl to cool. Meanwhile place the egg mixture in a
blender. Or use an immersion blender.
Spoon the marrow into the egg mixture and blend all together
until smooth.
Pour custard mixture into ramekins, dividing equally.
Place ramekins into a roasting pan and fill the roasting pan with
enough water to come halfway up the sides of the ramekins.
Bake for 30-35 minutes until custards are set in the center.
Remove from water bath and allow to cool before serving. Top
with fruit or raw cream as desired.
15 www.nutritionwithjudy.comBEEF (EGG)
DUCK EGG SCRAMBLE
Recipe by: David | Instagram: @dj_carnivoreketo
INGREDIENTS
• 1 Duck egg • Cream cheese to taste
• 2 Chicken egg • Shredded cheese
(1 whole, 1 yolk) • Redmond sea salt
• Beef smoked sausage • Butter
INSTRUCTIONS
Cook in butter
Add duck egg and 2 chicken eggs. Use the whole
chicken egg and one egg, just the yolk
Slice up sausage, add cream cheese and salt to
taste
Scramble and add shredded cheese.
16 www.nutritionwithjudy.comBEEF (EGG)
C A R N I P H I L LY C H E E S E S T E A K
Recipe by: Amy | Instagram: @_amethyst_amy_
INGREDIENTS
• 4 Pieces of chipped or (white pepper for less
shaved beef slices oxalate)
• 2-3 Slices of provolone 4 Chaffles
cheese • 4 Eggs
• 2-4 strips of bacon • 2 c Shredded cheese
• Salt & pepper to taste of your choice
INSTRUCTIONS
Cook bacon first, at your preference.
Make chaffles first by mixing eggs and shredded
cheese well in bowl.
Pour into a hot waffle iron and let cook until toasted.
While the chaffles are cooking, get started on
sautéing the sliced/chipped beef in a skillet,
chopping the meat up into small pieces as it cooks
and add desired seasoning.
When meat is cooked, place the sliced cheese on
top and start mixing it in when it starts melting. Keep
stirring the meat and cheese until cheese is melted
through.
Take the chaffles out of the waffle iron and place on
a plate. If using a traditional waffle iron, tear the
chaffles in half so there are two pieces of two
squares.
Place half the meat and cheese mixture each onto
one chaffles. Serve with a happy carnivore smile!
17 www.nutritionwithjudy.comCHICKEN
HOMEMADE KFC
Recipe adapted by: Tracey Peterson (Facebook)
INGREDIENTS
• Fresh chicken • 1/2 tbsp Oregano
• 2 tsp Salt (the good stuff) • 1/2 tbsp Paprika
• 1 tbsp Black peppercorns • 1/2 tbsp Mustard seeds
• 1.5 tbsp Onion flakes • 1 tsp Thyme
• 1 tbsp Garlic granule • 1 tsp Tarragon
• 1 tbsp Rosemary
INSTRUCTIONS
Blitz it all up in NutriBullet or similar to make a powder.
This is best used for thighs, wings and legs but can be
used to coat a whole chicken.
The recipe makes a fair bit and I times it by four so I
have it always ready to go.
Place 6 pieces of chicken at a time in a freezer bag,
then add 1-2 T of the KFC mix, depending on how
spicy you want it. Shake the bag to evenly coat the
chicken. Repeat until all chicken you want has been
coated
Place on greased baking tray and place in heated
*Note: You can use the spice in chicken mince to make meatballs or oven, 180ºC (356ºF) fan forced or 200ºC (392ºF).
burgers and I’m thinking of trying it mixed into cream cheese to
make a dip I always place pieces in a way that the most skin is
facing down at first then facing up once turned...it
makes them more crispy.
By adding pork panko, you can make it more crunchy and could use
Turn after 30 mins, then bake for another 30
it as a burger between 2 chaffles to make a KFC burger or schnitzel. mins. Cooking time may vary according to your oven
E.g., chaffles, KFC schnitzel, cheese, bacon, baconnaise and/or size of chicken pieces. This recipe is delicious
18 hot or cold www.nutritionwithjudy.comCHICKEN
O RG A N ME AT B U RG E R S
Recipe by: Danny | Instagram: @dannyvega.ms
INGREDIENTS
• 20 oz (567 g) Chicken livers • Real salt, or good
• 12 oz (340 g) Quality chicken quality sea salt, to taste
sausage • Real seasoning salt
• 32 oz (g) Ground chicken to taste
• Garlic or garlic powder, • Cheese (optional)
to taste
INSTRUCTIONS
Preheat the oven to 300°F and prepare a baking
sheet by lining it with foil. Also, prepare a skillet or
grill.
In a meat grinder or a food processor, combine the
meats to grind together. Process until all the meats
are ground.
Mix seasonings into the meat, then pat it out into
approx. 10 patties.
Arrange patties on the foil-lined baking sheet and
bake at 300°F for 10 minutes. This helps the meat
come together into a solid patty.
Once the burgers have baked, finish cooking by pan
frying or grilling them, to your desired level of
doneness. Let the finished patties stand 5 minutes to
rest beforehand serving.
Top with butter (as shown) or your favorite burger
condiments and enjoy!
*Note: You can use beef instead of chicken
19 www.nutritionwithjudy.comCHICKEN
CHICKEN LIVER PÂTÉ
Recipe by: Judy | Instagram: @nutritionwithjudy
INGREDIENTS INSTRUCTIONS
• 1 lb. Chicken liver, rinsed Soak liver in lemon garlic marinade for 24–48 hours.
• 2 tbsp of Ghee Refrigerate.
• 6–8 tbsp of melted Butter Rinse off lemon and garlic from liver (as desired).
• Mineral salt to taste
In saucepan, add 2 tbsp of ghee to chicken liver.
Cook until liver is lightly browned but still soft and
MARINADE: pink on the inside (3-5 mins).
• 2 tbsp of fresh minced Garlic Remove pan from stove. Add chicken liver and 6-8
• 2 fresh Lemons tbsp of melted butter in food processor or blender.
Salt to taste. Purée until completely smooth.
Place in glass jars or ramekins. Add extra layer of
melted ghee (as pictured) to preserve longer.
Refrigerate until firm (2 hours – 2 days). Serve
chilled with cheese crisps, crispy bacon or on top of
cooked steak!
NutritionwithJudy
20 www.nutritionwithjudy.comCHICKEN (EGG)
ME AT Z Z A
Recipe by: Doa Meade
INGREDIENTS
• 1/3 of a Can of canned • Onion salt to taste
chicken breast • 1 heaping tsp of
• 1 Egg Collagen peptides (I use
Great Lakes)
• ½ c Shredded
mozzarella cheese • Use toppings you like
• Garlic salt to taste
INSTRUCTIONS
Mix everything but the toppings together in a
bowl.
Then spread out onto a pizza tray or cookie
sheet until dough is 1/2-1 inch thick.
Sprinkle a little more cheese and whatever
toppings you want.
Bake at 375ºF until golden brown. Let cool a
few minutes before cutting.
21 www.nutritionwithjudy.comCHICKEN (EGG)
CARNIVORE “CORNBREAD”
Recipe by: Yecca | Instagram: @eatmeatqueen
INGREDIENTS
• 10 oz Cooked chicken • ½ tsp Baking soda
• 6 Whole eggs • ½ tsp Salt
• 3 oz Melted butter, plus
extra for spreading on top
INSTRUCTIONS
Preheat oven to 350 degrees.
Blend all ingredients until smooth in a blender.
Grease your 4 cup casserole dish or bread pan with
butter or line with parchment paper.
Depending on your pan, the bread will take about 40
minutes. Check doneness at 30 minutes and if it is
still wiggly and loose in the middle, let it continue
cooking for 10 minutes.
Once you take the cornbread out of the oven, spread
butter all over the top. As much as you want
Probably the easiest carnivore bread you can make! This
also works in a bread loaf pan, but the cooking time will
vary. You can use the same method as you would with
regular bread by sticking a toothpick in the center to check
doneness.
22 www.nutritionwithjudy.comCHICKEN (EGG)
“CORNBREAD” STUFFING
Recipe by: Yecca | Instagram: @eatmeatqueen
INGREDIENTS
Gizzard mix • ½ tbsp Pepper • 2 tsp Garlic
• 1 ½ lb. Chicken • 2 c Water or broth • 2 tsp Salt
hearts • 1 tsp Rosemary
• 1 ½ lb. Chicken Stuffing mix
• 1 tsp Pepper
gizzards • 2 tsp Thyme
• ⅓ c Butter
• 1 tbsp Salt • 2 tsp Sage
• 2 Eggs
• ½ tbsp Garlic • 2 tsp Onion powder
• 1 c Broth
INSTRUCTIONS
Add all gizzard ingredients to a slow cooker and let
cook for at least 8 hours or overnight. Strain from
broth and save broth for later.
Preheat oven to 300 degrees. Dice up your
“carnivore cornbread” (see previous recipe) to your
desired size. Pictured is about ¾” cubes.
For more traditional bagged/boxed stuffing, dice
“cornbread” AND gizzards really small.
Place “cornbread” cubes on sheet pan and bake for
20 minutes to dry out. Let bread cubes cool.
Heat up your 1 cup broth saved from earlier and add
in butter. Stir until melted. Turn off heat.
Mix in all other spices. Let broth mixture cool 5-10
minutes. Whisk egg into broth mixture once it is
cooled. Combine mixture with the “cornbread” cubes.
Stir in broth/egg mixture until all the bread has
soaked up the liquid. Bake at 350 degrees for 60
minutes with the lid on. Remove lid and cook 10
more minutes to get a crunchy crust on top.
23 www.nutritionwithjudy.comCHICKEN (BEEF, EGG)
CARNIVORE “BREAD”
Recipe by: Unknown Carnivore
INGREDIENTS
• 9 Eggs
• 50 g (1.75 oz) Grated parmesan cheese
• 200 g (7 oz) Boneless, skinless chicken breast,
cut in cubes
• 200 g (7 oz) Ground beef
INSTRUCTIONS
Preheat oven to 375ºF. Use loaf pan
In a medium saucepan, add 3 cups of water,
ground beef and chicken. Bring to a boil.
Reduce to a simmer and cook for 15 minutes or
until cooked through. Drain and allow to cool for
5 minutes.
Add eggs and parmesan cheese and blend. Add
chicken, ground beef and continue to blend.
Blend until completely smooth.
Pour into loaf pan and bake 40-50 minutes, until
fork inserted comes out completely dry. Cook
completely before slicing. Keep in refrigerator
24 www.nutritionwithjudy.comCHICKEN (BEEF, EGG)
CARNIVORE “BREAD” CHIPS
Recipe adapted by: Tracey Peterson (Facebook)
INGREDIENTS
• 9 Eggs
• 50 g (1.75 oz) Grated parmesan cheese
• 200 g (7 oz) Boneless, skinless chicken breast,
cut in cubes
• 200 g (7 oz) Ground beef
INSTRUCTIONS
Preheat oven to 375ºF. Use loaf pan.
In a medium saucepan, add 3 cups of water, ground
beef and chicken. Bring to a boil.
Reduce to a simmer and cook for 15 minutes or until
cooked through. Drain and allow to cool for 5 minutes.
Add eggs and parmesan cheese and blend. Add
chicken, ground beef and continue to blend. Blend
until completely smooth.
Pour onto parchment paper on dehydrated trays.
Dehydrate on high so eggs cook.
Remove parchment paper and break or cut into
pieces when the mixture becomes pliable.
They are finished when they are crunchy. (24 hours).
25 www.nutritionwithjudy.comTURKEY
TURKEY NUGGETS
Recipe by: Jayvee | Instagram: @carnivore_venture
INGREDIENTS
• 1 lb. ground turkey (or • 1.5 tbsp butter (melted) –
ground chicken) you can also use ghee or
• Salt for seasoning bacon fat — ground
• Other seasoning to taste turkey, chicken is quite
(I used 1 tbsp fish sauce ) lean. Makes nuggets juicy.
•1/4 cup Parmesan (grated) Coating:
• 1 1/2 c ground pork rinds
• 1 egg (beaten)
INSTRUCTIONS
In a bowl, mix ground turkey, cheese, salt and other
seasonings. Make sure cheese and seasonings are
well incorporated with the meat. Set aside.
Prepare the coating, 2 separate container for egg
wash and ground pork rinds.
Shape ground turkey mixture in to small balls. (I used
a 1/8 cup measuring cup or if you have a small ice
cream scooper, that would be perfect too!)
Dip turkey meat ball in egg wash first then generously
coat with crushed up pork rinds. Gently flatten down
until it reached desired thickness or width. Set aside.
Place on greased baking tray and place in heated
oven, 180ºC (356ºF) fan forced or 200ºC (392ºF).
I used an air fryer — 390ºF Cooked for about 10
minutes and/ or until nice and golden brown. Flip the
nuggets half way through cooking. It doesn't take a
long time to cook in the air fryer.
Check internal temperature, it's done/ cooked at
165ºF
26 . www.nutritionwithjudy.comPORK
CRISPY PORK SHOULDER
Recipe by: Mary Ann Peters
INGREDIENTS
• 8 lbs. Bone-in skin-on Seasoning to taste:
pork shoulder • Fennel seed
• Salt to taste • Sage
• Rosemary
• Red pepper flake
• Garlic
INSTRUCTIONS
Buy a bone-in, skin-on pork shoulder around 8
pounds and season it with sage, rosemary, red
pepper flake, fennel seed, garlic, and salt.
Cook it at 250 degrees for an hour per pound (8
hours). After that, raise the oven temperature to 450
for 15 minutes to get the skin crispy.
It's a simple recipe but delicious, and the skin is the
best part. Very fatty and satiating for those who
enjoy pork.
If people don't want the seasoning, it's great with just
salt also.
27 www.nutritionwithjudy.comPORK
PORK RIBS
Recipe by: Cindi Weedon
(sample picture from @nutritionwithjudy) INGREDIENTS
• Pork Rib Rack Seasoning to taste:
• Paprika
• Onion Powder
• Dry Mustard
INSTRUCTIONS
Cook a rack (about 3 pounds) at 275ºF for 3 hours.
Sear them on the grill or broil them for a couple
minutes.
28 www.nutritionwithjudy.comPORK
P O R K B E L LY
Recipe by: Robert | Instagram: @brightblur1
INGREDIENTS
• Pork belly
• Redmond real salt to taste
• 1-2 Baking dishes
INSTRUCTIONS
Before starting, set oven to preheat to 400°F. Slice
pork belly into slices roughly 1/4 of inch thick
Cut each piece in half. Place pieces into baking
dishes, leaving a small amount of space between
them so they don’t stick together.
Aggressively salt pieces, then flip them and do the
same to the other side. Roast in oven for roughly 1
hour or until golden brown and desired doneness is
reached, flipping pieces halfway through.
Remove pieces from dishes and cool on a plate, and
drain and save fat in the dish for cooking.
• Note: Roasting times vary depending on level of crispness
desired, as well as what kind of baking dish you use. Using a
metal baking dish will reduce the time needed vs. a Corning ware
one. Time could be as little as 50 minutes or as long as 70.
• Optional: It is possible to smoke the pork belly beforehand in a
smoker or charcoal grill using the wood of your choice. Then
roasting in the oven, in this case it will take much less time than if
you start with them raw.
29 www.nutritionwithjudy.comPORK
P O R K B E L LY C H U N K S
Recipe by: Kelsey | Instagram: @carnivore.kelsey
INGREDIENTS
• Pork belly
• Salt to taste
• Cast iron
INSTRUCTIONS
Preheat oven 350°F
Add pork belly with cast iron for one hour. Salt to taste
Increase to 425°F until lightly browned, approximately
25 minutes.
30 www.nutritionwithjudy.comPORK (BEEF, EGG)
BREAKFAST PIZZA
Recipe by: Yecca | Instagram: @eatmeatqueen
INGREDIENTS
• 1½ lbs. Ground sausage (more • 4 Eggs
or less is okay) • 4 oz Shredded cheddar
• 8 oz room temperature • 1 tsp Garlic
Mascarpone or your favorite soft • ½ tsp Black pepper
cheese (cream cheese, soft
goat cheese, ricotta, etc.) • Butter for cooking
INSTRUCTIONS
Preheat oven to 425°F. Press sausage into a sheet pan
and flatten out very thin. Make thinner than you would
like because it will get thicker once cooked.
Bake 12-15 minutes or until meat is cooked through.
While the crust is cooking, heat some butter in a pan
and cook scrambled eggs and season with salt to taste.
Remove crust from oven and drain grease. Turn broiler
on. Spread your soft cheese onto the crust to the
edges.
Sprinkle garlic and pepper over soft cheese. Spread
your scrambled eggs over the soft cheese. Cover pizza
with shredded cheese. Broil pizza 2-3 minutes or until
cheese is melted/lightly browned. This is also great
cold if there are any leftovers
You can also prep crusts ahead of time on parchment
paper and freeze. Once frozen, wrap in plastic wrap.
That way you always have a meatzza crust ready to
go! Frozen crusts take about 18 minutes to cook at the
same
31 www.nutritionwithjudy.comPORK (BEEF, EGG)
CARNIVORE STUFFING
Recipe by: Tiffany | Instagram: @holistic.ketosis
INGREDIENTS
• 4 c (about 8.5 oz) of crushed • 4 oz of Melted butter
Pork rinds • 2 Large eggs, slightly beaten
• 1 lb. of Ground pork, cooked
• 1 c of Broth
and drained
• Salt, pepper seasonings to
• 1 lb. of Ground beef, cooked
your taste
and drained
INSTRUCTIONS
Pre-heat your oven to 400°F. If your pork rinds aren’t
crushed already, do that now. Measure the 4 cups
AFTER you crush, not before. You can buy these
ready made by Porking King Good
To your crushed pork rinds add your drained ground
pork (or sausage) and drained ground beef. Mix.
Now add your 2 slightly beaten eggs. Mix again.
Mix in your melted butter. Mix in your broth (if you want
a dryer stuffing you can use less broth).
Once ingredients are fully incorporated spread the
mixture into your baking dish or cast iron skillet. Use a
spoon to make sure everything is evenly distributed.
Bake at 400° F for about 30 minutes. Raise the oven
temp to broil and brown the carnivore stuffing another
2 – 3 minutes until the top is a deep golden brown.
32 www.nutritionwithjudy.comPORK (EGG, VENISON)
B AC O N S T U F F E D ME AT LOA F
Recipe by: Blaze | Instagram: @badbaxterfarm
INGREDIENTS
• 2 lbs. Ground meat of • 5 oz Gorgonzola or
choice 1 lean 1 fatty (I used cheese of choice
half venison & half farm
forested pork) • 5 Cooked pieces of
• 3 Pastured eggs bacon, diced
• 1 c Ground pork rinds • Caul fat (ask your local
butcher or farmer)
• 1/4 tsp Real salt
INSTRUCTIONS
Mix venison, pork, eggs, salt & pork rinds in a bowl
and let rest 15 minutes to bind.
Preheat oven to 350ºF.
Put a 8x4 "bread" pan to proper use by lightly laying
your caul fat in the pan, working into the corners.
Add half your meat mixture, pressing into pan and up
edges to create a space in the center for your filling..
Add your cheese and diced bacon. Cover with
remaining meat and mound into a beautiful meatloaf.
Fold your caul fat over the top and tuck edges into
pan. Bake for 1 hour.
Raise temperature to 425ºF and bake another 10
minutes or broil to crisp the top. Remove from heat
and allow to rest for 10 minutes before serving.
These also work great in muffin tins to freeze & have
on hand for quick lunches on the go.
33 www.nutritionwithjudy.comGHEE
HOMEMADE GHEE
Recipe by: Judy | Instagram: @nutritionwithjudy
INSTRUCTIONS
Ghee is lactose-free as the milk is separated
from fat. If you have allergies or sensitivities Cut 2 sticks of unsalted batter into cubes
to dairy, ghee is a nutrient-dense alternative.
Ghee has a smoke point of 450º F, whereas
butter has a smoke point of 350º F. Place cubes into a saucepan over medium heat
INGREDIENTS Stir until butter melts completely. Bring it to a boil
• 2 Sticks of unsalted and then lower heat to simmering.
grassfed butter, 8 oz, 226 g.
• Cheesecloth or fine strainer Foam will rise to the top of the butter and milk
• Small to medium saucepan solids will fall to the bottom of pan. Skim if
desired.
• Airtight mason jar or glass jar
Continue to simmer the butter until it turns clear
and golden brown. Allow the ghee to cool slightly.
Pour through a cheesecloth strainer into a clean
Ghee will last 1 year in the refrigerator, air tight mason jar.
or on the countertop for up to 3 months. Store in a cool, dry place or refrigerate.
NutritionwithJudy
34 www.nutritionwithjudy.comEGG
CARNIVORE PANCAKES
Recipe by: Lauren Herberts (Facebook)
INGREDIENTS
• 4 oz Cream cheese
• 4 Eggs
• Butter, ghee to cook with
INSTRUCTIONS
Leave cream cheese at room temperature.
Blend cream cheese and eggs. Blend well.
Fry like pancakes.
35 www.nutritionwithjudy.comEGG
ZC CARNIVORE CHIPS
Recipe by: Giovanna | Instagram: @wellnesswithgiovanna
INGREDIENTS
• 6 Egg whites
• ¼ c of Egg white protein
• Salt to taste
INSTRUCTIONS
Heat up oven to 325°F.
Beat the egg whites for 10-12 minutes until hard and
peaks show
Using a fine mesh strainer, pour the egg white
protein powder using a spatula, mix both slowly,
keeping it fluffy.
Lay the mix flat on a baking sheet covered with
parchment paper for 15 minutes as thin as you can.
Once done and cooled, cut them in pieces and bake
them for 5 minutes.
They are very fragile and 0 carbs
36 www.nutritionwithjudy.comFISH
CRACK SARDINES
Recipe by: Chris | Instagram: @carnivoreketocoach
INGREDIENTS
• Can of sardines
• Cream cheese to taste
• Butter to taste
• Hot sauce (optional)
INSTRUCTIONS
Heat cast iron
Add can of sardines, cream cheese and butter
Scramble and eat when warm
37 www.nutritionwithjudy.comBEEF, EGG, PORK
CARNIVORE MEAL IDEAS
Recipe by: Cody | Instagram: @goatfit_nutrition
INGREDIENTS
• Egg whites • Butter
• Ground meat • Raw cheddar cheese
• Bacon • Halloumi
• Bone marrow
• Pork belly
CONSTRUCTION
Egg White Chaffles
50/50 blend of Durham Ranch elk and wild boar
Bacon and bone marrow jam from 3 canoe bones
and diced Apple Gate Sugar Free Bacon
Cheese sauce made from Grassfed butter and
raw cheddar cheese
2 slices of fried pork belly
Halloumi (sheep’s milk) French fries.
38 www.nutritionwithjudy.comBEEF, CHICKEN, EGG
CARNIVORE MEAL IDEAS
Meal Idea: Kait | Instagram: @healthcoachkait
INGREDIENTS
• Steak
• Chicken Liver
• Egg Yolks
• Drippings from pan poured over
• Salt to taste
39 www.nutritionwithjudy.comBEEF, FISH, PORK
CARNIVORE MEAL IDEAS
Meal Idea: Carrie | Instagram: @carries.best.life.after40
INGREDIENTS
• Bone broth
• Beef fat
• Air fryer, Bone in pork chop
• Flap steak
• Salmon roe (Ikura)
40 www.nutritionwithjudy.comBEEF, EGG
CARNIVORE MEAL IDEAS
Meal Idea: Michael | Instagram: @michaelscher
INGREDIENTS
• Raw bone marrow
• Beef bacon
• Semi-thawed raw beef Liver
• Raw egg yolk
• Salt
41 www.nutritionwithjudy.comCARNIVORE MEAL IDEAS
Recipe by: Carnivore Community
CARNIVORE INGREDIENTS
Pulled pork: Lauren Herberts (Facebook)
Pork butt. 2 tbsp chili powder, 2 tbsp coarse sea salt, 2 tbsp garlic powder, 1 tsp ground mustard, 1 tsp pepper
Chuck roast in Dutch oven: Lauren Herberts (Facebook)
with paprika, salt, crushed rosemary, and pepper
Fried Cheese: Lauren Herberts (Facebook)
Extra sharp cheese from store.
4 slices. 4 minutes in microwave.
Pull up immediately after it comes out.
Trader Joe’s Pork Belly: Victoria Rubio (Facebook)
Ready to eat in a white box. Heat or fried
@keto2fitness Instagram (pictured)
Ground beef patty
Chicken livers and eggs
42 www.nutritionwithjudy.comEGG, DESSERT
CARNIVORE ICE CREAM
Recipe by: The Bear, Owsley Stanley
INGREDIENTS
• 16 Egg yolks
• 2 liters Heavy cream
• Lactose-Free milk protein or one cup water with two
heaping tablespoons of a 3 to 1 mixture of calcium
caseinate/ion exchange whey with water
• Vanilla extract or espresso (various flavors)
• 3 cups of double short-black espresso
• 2 tbsp of vanilla extract
INSTRUCTIONS
Mix together.
** NOTE: HIS 40 YEAR
C A R N I V O R E J O U R N E Y.
Use a 6 qt churn with coarse salt and broken lump ice. READ HERE.
Don’t let the churn go too long, or it will turn to butter.
You can skip the milk protein, but the texture will suffer.
43 www.nutritionwithjudy.com#CARNIVORE75HARD
www.nutritionwithjudy.com/carnivore75hard
N O T E O F G R AT I T U D E
Very special thank you to the
Redmond team for all the free
salts at our #Carnivore75Hard
meat ups and for all the weekly
challenge winner prizes.
Thank you for allowing us to have
many finalists that get to be
winners with your REAL SALT!
(Discount Code on next page!)
NutritionwithJudy
44#CARNIVORE75HARD www.nutritionwithjudy.com/carnivore75hard NutritionwithJudy 45
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