Community Cookbook We Do HARD Version 1.0 Contents 3 BEEF 18 CHICKEN 26 TURKEY 27 PORK

Home , Pork belly

#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 MEAT COOKIES 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.com BEEF (PORK) CARMELIZED SKIRT STEAK Recipe by: Lisa Seward (Facebook) INGREDIENTS Instagram: @lisaseward67 • 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 CUSTARD 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) CARNI PHILLY CHEESESTEAK 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 hot or cold 18 www.nutritionwithjudy.com CHICKEN ORGAN MEAT BURGERS

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) MEATZZA 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) C A R N I V O R E “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) C A R N I V O R E “ B R E A D ” 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 P O R K R I B S

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 L Y 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 PORK BELLY CHUNKS

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) BACON STUFFED MEATLOAF 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 ** NOTE: HIS 40 YEAR Mix together. CARNIVORE JOURNEY. 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 NOTE OF GRATITUDE 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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