Community cookbook We Do HARD - #CARNIVORE75HARD version 1.0 - Nutrition with Judy

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Community cookbook We Do HARD - #CARNIVORE75HARD version 1.0 - Nutrition with Judy
#CARNIVORE75HARD
community cookbook    We Do HARD
version 1.0          www.nutritionwithjudy.com/carnivore75hard
Community cookbook We Do HARD - #CARNIVORE75HARD version 1.0 - Nutrition with Judy
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
Community cookbook We Do HARD - #CARNIVORE75HARD version 1.0 - Nutrition with Judy
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
Community cookbook We Do HARD - #CARNIVORE75HARD version 1.0 - Nutrition with Judy
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
Community cookbook We Do HARD - #CARNIVORE75HARD version 1.0 - Nutrition with Judy
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
Community cookbook We Do HARD - #CARNIVORE75HARD version 1.0 - Nutrition with Judy
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
Community cookbook We Do HARD - #CARNIVORE75HARD version 1.0 - Nutrition with Judy
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
Community cookbook We Do HARD - #CARNIVORE75HARD version 1.0 - Nutrition with Judy
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
Community cookbook We Do HARD - #CARNIVORE75HARD version 1.0 - Nutrition with Judy
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
Community cookbook We Do HARD - #CARNIVORE75HARD version 1.0 - Nutrition with Judy
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.com
BEEF (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.com
BEEF (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.com
BEEF (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.com
BEEF (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.com
BEEF (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.com
BEEF (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.com
BEEF (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.com
CHICKEN
 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.com
CHICKEN
 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.com
CHICKEN
 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.com
CHICKEN (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.com
CHICKEN (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.com
CHICKEN (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.com
CHICKEN (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.com
CHICKEN (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.com
TURKEY
 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.com
PORK

 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.com
PORK
  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.com
PORK
 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.com
PORK
 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.com
PORK (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.com
PORK (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.com
PORK (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.com
GHEE
 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.com
EGG
 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.com
EGG
 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.com
FISH
 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.com
BEEF, 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.com
BEEF, 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.com
BEEF, 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.com
BEEF, 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.com
CARNIVORE 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.com
EGG, 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
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                                                    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
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