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Recipes Filter by Regime All PKD Recipes All PKD Recipes - Without Eggs Strict PKD Recipes (With No Allowances) Mains Creamy Lamb Shoulder Looking for a deeply nourishing meal that's packed with flavour, healthy fats, and organ goodness? This Creamy Lamb Shoulder brings together crispy lamb, tender lamb kidney, and a silky, nutrient-dense liver sauce that's as delicious as it is simple to make. Desserts Liver Mousse 'Chocolate' Eggs Following PKD isn’t about restriction—it’s about nourishment. These Easter Eggs are a perfect example: rich, satisfying, and supportive of your body, mind, and overall health. Basics Dehydrated Liver Sheet Dehydrated Liver Sheet not only boasts a glossy, attractive appearance but also offers a delightful taste. It's versatile and can be used for various purposes, such as decorating cakes, making samosas, crafting cannoli, and so much more! Basics Raspberry Fruit Sheet This raspberry fruit sheet is an exquisite embellishment for cakes and desserts, perfect for crafting delectable ice cream wafers or cones, and infusing a variety of unique and delightful creations with a touch of tanginess that pairs wonderfully with rich or subtly sweet flavours. Mains Liver Galore Cake Eating liver shouldn't be an ordeal; it should be a delightful treat. One of the best ways to prepare I like to prepare it is in a mousse-like form, where the taste is subtle and the texture varied, allowing you to truly appreciate this remarkable, micronutrient-rich food. Mains Savoury Oxtail Christmas Cake A Christmas cake can be anything you want it to be! This savoury version is just as delightful as its sweet counterpart. The oxtail base pairs perfectly with the creamy brain 'icing' and roast beef flour with jelly broth decorations. Mains Cold Start Roast Chicken The French Cooking Academy has a great technique for roasting a chicken in the oven which I wanted to share in case folks are not familiar with it. This technique is simple and yields a succulent, juicy result. Mains Pumpkin Shaped Halloween Burger What's not to love about your very own Pumpkin Shaped burger for Halloween? Choose from a variety of sponge bases for the bun and pair it with whichever burger patty strikes your fancy on this spooky occasion. Beware, this burger tastes terrifyingly good. Happy Halloween! 🎃 Snacks, Starters & Apéros Mini Halloween Sponges What better way to decorate your Halloween dishes than with these mini Halloween sponges? They are super easy to whip up and add the perfect touch to Halloween soups, cakes, and buns. Mains Spider Meatballs These spider meatballs are terrifyingly delicious, with crunchy legs and a juicy meatball centre. Their taste is sure to impress, and you can customize the filling with a mix of pork, beef, lamb, or your preferred meat. It's a pity Halloween isn't every day! 😉 Mains Offaly Spooky Halloween Soup What better way to celebrate Halloween than with a ghoulishly good offal soup? Packed with nutrients to keep your wits sharp, this delightfully spooky dish is also devilishly delicious! Basics Brain and Liver Pâté Brain and liver pâté, while it may sound like a bold culinary choice, is simply divine! The pâté is so creamy and delicious thanks to its unique ingredients and preparation process. Mains Liver Cordon Bleu This version of cordon bleu skips the traditional chicken and instead features nutrient-dense veal liver, Parma ham, and pâté, creating a flavourful filling for this pan-fried delight. Mains Crunchy Veal Heart Savour the rich textures and deep flavours of this quick and easy gourmet dish. Veal heart serves as the foundation, coated in a savoury veal liver mixture that perfectly adheres the crunchy coarse beef flour coating. Slices of raw bone marrow on top ensure the heart remains nice and succulent during cooking. Mains Offaly Good Beef Pie This makes for a really tasty pie, in both summer and winter. It's packed with nutrients to leave you full and satisfied for the entire day. It's perfect for when you're on the move and need a nutritious option that doesn't disappoint! Basics Brisket Flour Transformed from leftover meat, this savoury brisket flour boasts ideal consistency for baking buns, making pie bases or coating ingredients. To achieve a fine powder you can use a coffee grinder. For a coarse powder, simply leave as is. 1 2 3 4 5 1 ... 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 ... 16

Regime Type: Without Eggs, Strict PKD (No Allowances) Roast Beef and Smoked Bacon Introduction & Inspiration This dish offers a delightful combination of flavours. The smoky bacon pairs harmoniously with the tender roast beef and the rich, flavourful roast beef sauce. It’s a straightforward recipe that provides ample nutrients, making it an ideal choice for a weekend meal with minimal preparation. I hope you'll enjoy it. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Roast Beef and Smoked Bacon Main Ingredients: 150g Roast Beef Leftovers 40g Eskimo Mangalica Smoked Kolozsvari Bacon Leftovers 50ml Roast Beef Sauce Salt To Taste Recipe Instructions Heat up all the ingredients (unless already hot). Place the leftover beef slices on to a serving plate and use scissors or a kitchen knife to cut the bacon leftovers into strips. Place the bacon slices in the centre of the serving plate. Add a touch of salt to the meat slices and drizzle the dish with the hot roast beef sauce. Enjoy! Tips Kolozsvari is a type of traditional smoked bacon from the Cluj-napoca region of Romania. It can be eaten raw as for this recipe, or it can be cooked in the pan and crisps up nicely. You can order this, and many other wonderful products, from Eskimo Kitchen in Hungary Eskimokitchen.eu Their products are all free from harmful additives and preservatives and they have a wonderful selection of produce. Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Beef Joint - Oven Roasted recipe for instructions on how to make this. You can add a little extra fat to the dish for a good PKD ratio since the bacon did contain some meat. Video Not available yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Braised Beef Cheek - Slow Cooker Introduction & Inspiration Beef cheeks are in my mind a really under-appreciated beef cut. They're rich in gelatine and collagen since they are covered with tiny connective tissues. They lend themselves so well to a low and slow method of cooking, becoming very juicy and gelatinous in the process! I hope you will try this recipe out to experience first hand this incredibly delicious, melt in the mouth cut of beef. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 13 hours Serving Size 3 Main Ingredients: 620g Beef Cheek Salt (for Brining) 250ml Bone Broth 2 tbsp Tallow or Lard or Pork Back Fat Sprig Thyme or Rosemary (Optional) Recipe Instructions Place the beef cheek in a glass bowl and add 2 cups of water as well as 2 tbsp of salt. Mix the salt into the water and then place the bowl in the fridge for several hours (5 or so). Remove the glass bowl from the fridge and discard the salt water. Pat the beef cheek dry with paper towels. Add an extra sprinkle of salt (optional) over the meat. In your slow cooker, set the option to ‘Sear’ and melt the fat. Once the fat is hot, place the beef cheek into the slow cooker and sear all the sides of the meat. Use kitchen tongs to turn the beef cheek over until all the sides of the meat have a little colour. Switch off the ‘Sear’ option. Add one cup of bone broth to the slow cooker and any herbs (optional). Add the lid on to the slow cooker, set the valve on the lid to ‘Vent’ and then set to Low on the slow cooker and cook for 13 hours. Once the beef cheek is done, remove it from the slow cooker onto a wooden chopping board (tented with a little aluminium foil) and allow the meat to rest. Strain the beef cheek cooking liquid into a smaller pan over a low-medium heat. Stir from time to time while the sauce reduces and thickens slightly. To serve, slice the beef cheek on a cutting board and then place on serving plates and glaze the beef with the sauce. Tips You will know when the meat is cooked as you should be able to easily slice through it with a spoon. Try serving the beef cheek on a bed of mash. Check out my Creamy Tripe Mash recipe for instructions on how to make this. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Video Not Available Yet....

Regime Type: PKD (With Allowances) Custard Introduction & Inspiration This version of custard is simply amazing and offers a good consistency, such that it can be used as a crème pâtissière. It's thick, creamy and makes the perfect filling for a large variety of dishes and pastries. If you prefer more of a runny custard sauce (also known as crème anglaise), then I have you covered too! I hope you will give this a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 65ml Pot of Custard Main Ingredients: 1 Large Egg Yolk 40g Tallow 10g Honey Pinch of Salt Bone Broth (Optional) Recipe Instructions Warm the tallow on a low heat in a small pan. Place the egg yolk in a medium glass bowl. Add a pinch of salt and whisk briefly. Slowly pour the hot tallow little by little into the egg mixture, whisking continuously until all the tallow has been incorporated. Now add the honey and give the ingredients another quick whisk so that the honey is fully incorporated into the mixture. If required, based on the consistency of the custard and how you like it, add a few drops of bone broth and whisk the ingredients continuously, until the desired result is achieved. The custard is now ready to use. If you will not be using the custard straightaway, cover the bowl and place it in the fridge. Tips For more of a runny custard sauce (also known as crème anglaise) simply add a few teaspoons of bone broth at a time in order to thin out the custard to the desired consistency. Ideally, purchase your fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Liver Ice Cream Introduction & Inspiration This liver ice cream is definitely worth checking out if you are new to liver and want to try it in a more fun and enjoyable way. It has a smooth and shiny texture, with a delicate taste and just a hint of sweetness. I hope you will give a try if you have ruled out liver thus far. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 370ml Ninja Pot Main Ingredients: 200g Veal Liver (raw) 150ml Bone Broth (warm) 70 g Oven Roasted Bone Marrow (warm - scooped from the bones) 30g Honey Recipe Instructions Soak the veal liver in a bowl of salty water and place in the fridge for 30 minutes. Remove the veal liver from the water and give it a quick rinse under the tap. Use your fingers or a knife to remove any silvery membrane that might be on the liver. Cut the liver into smaller pieces and place in a blender. Add the warm bone broth to the blender and then blend well until all the ingredients are nice and smooth. Pour the contents of the blender through a sieve into a small pan, and place on a low heat and cook, stirring constantly. After about 1 minute add in the oven roasted bone marrow and continue to cook on low heat for 3-4 minutes. Allow the mixture to cool slightly in the pan, before pouring the contents back into the blender. Add the honey and then blend until all the mixture is nice and smooth. Pour the contents of the blender into a Ninja Creami pot using a spatula. Once fully cool, place the pot upright (and level) in the freezer for a minimum of 24 hours. Remove the Ninja Creami Pot from the freezer and use the 'Light Ice Cream' program to prepare the Liver Ice Cream. Tips Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey should be of organic quality, and is only recommended for those who have recovered from any kind of health condition. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Even if you do not have a Ninja Creami device it's still possible to make this ice cream. You will simply need to mix it 4 or so times as it freezes (initially every 30 or so minutes) and then when it's been in the freezer overnight, you will need to leave it out of the freezer for a good 35-40 minutes so that it's soft enough to give it a good mix before serving. Serve this delicious ice cream with some beef crackling and / or thin wafers using Beef Sheet or Tripe Sheet for example, or indeed use the ice cream to make a refreshing Creamy Liver Milkshake. The possibilities are endless! Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe Flour Introduction & Inspiration Beef Tripe 'Flour' was more of an experiment than anything else, given the recent interest in alternatives to conventional flour in the carnivore world. It works well in terms of producing a very fine 'flour' with a gorgeous sandy colour. That being said, it makes only a very small amount of flour compared to the amount of beef tripe required to make it. So better to reserve for special occasions if you wish to experiment! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 1h 30 minutes Serving Size 65g Pot of Beef Tripe 'Flour' Main Ingredients: 300g Pressure Cooked Beef Tripe Recipe Instructions Cook the beef tripe in the pressure cooker as per the recipe instructions. Once cool, place the tripe in an airtight glass container and refrigerate overnight. The Next Day Pre heat your oven to 150c (we are not wanting to burn the tripe so we are using this lower heat). Add the tripe to a food processor. Whizz the tripe up until you obtain a fine crushed up consistency. Line a baking tray with greaseproof paper and then pour the tripe bits on and spread out evenly. Cook for 20 minutes then bring the tray out and use a spatula to turn over the tripe and check on how dry it's getting. It will feel damp when you touch it with your hands still. Place the tray back in the oven and cook for a further 20 minutes and then remove from the oven and check again. It will likely still be a little moist, so just use the spatula or your hands and give the tripe a mix up on the baking tray. Place the tray back in the oven for a further 20 minutes. If you touch the tripe bits now and they feel dry, you know the tripe is cooked enough. If there is still a little moisture sensation, then add the tray back to the oven for 15 minutes and then check. Once the beef tripe crumbs are fully cool, add them to a blender or coffee grinder and blend until they turn into a fine powder. Place the beef tripe 'flour' in an airtight container and store in the fridge until you are ready to use it. Tips Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Use the Recipe Search functionality on the website to discover how to incorporate beef tripe ‘flour’ into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) BBQ Pulled Pork Introduction & Inspiration My husband recently got himself an all singing, all dancing, Pit Boss Wood Pellet BBQ Smoker. To christen the occasion what could be better than juicy BBQ Pulled pork. A perfect food for when guests and family visit, pulled pork is one of the most popular low and slow smoked foods. Cooking this beauty on the BBQ Smoker did not disappoint! The texture of the pork was incredibly succulent with its subtly smoky aromas, permeated through a well-seasoned crust. Recipe Overview Preparation Time Less than 30 minutes Cooking Time 7 - 8 hours Serving Size 4 - 6 people Main Ingredients 1.4 kg Pork Shoulder (Boneless) Salt To Taste 2-3 Tbsp Honey (Optional) Recipe Instructions Set the BBQ Smoker temperature to 120c. Remove the butcher's twine from around the pork shoulder. Sprinkle salt (optional) on all sides of the pork roast and place the meat directly onto the indirect heat of your BBQ Smoker grill, fat or fattiest side down. On the other side of the Smoker, place a tray filled with water. This water will help keep a nice humid cooking environment inside the smoker, which helps with getting a succulent and juicy pork shoulder. Cook for 3 hours 30 minutes at this temperature. Place a couple of sheets of aluminium foil into a deep oven tray with excess sticking out of the tray. Remove the pork from the BBQ Smoker. At this point you can drizzle honey over the top and sides of your pork roast (if using). Insert a digital probe into the pork, positioning the tip right in the centre (This will allow you to monitor the internal temperature of the pork without opening the smoker) and then carefully wrap the pork in aluminium foil in the deep sided metal tray. Place the tray on the BBQ grill for a further 4 - 4.5 hours of cooking (or until tender - start checking around 105C internal temperature) - if the pork is still hard leave it for longer. The worst thing you can do is take the pork off too soon - yes too soon. Remove the pork from the BBQ Smoker and allow it to rest for 15 minutes. Unwrap the foil from around the pork, lift the pork onto a large wooden board and separate the meat using two forks or kitchen tongs. You can also use a knife and give the pork a rough chop (based on preference). Taste the pork to check on the seasoning and garnish with the warm cooking juices (simply reduce the juices down in a pan for a thicker sauce should you wish). This pulled pork tastes great as it is, and is also perfect served on PKD crispy bread or toasted flat bottom muffins. Enjoy your succulent and moist, juicy pulled pork! Bon Appetit! Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Nothing could be more delicious than juicy BBQ pulled pork served on home-made PKD toasted 'bread' or flat bottom muffins with some delicious sauce made from the cooking juices. When the pork hits an internal temperature of about 77°C, collagens, which are part of the connective tissues, begin to melt and turn to gelatine. The meat gets much more tender and juicier when this happens. When the internal temperature reaches 100- 105C (approximately 7-8 hours of total cooking time for this size of pork shoulder) it's a good idea to check if the pork is ready. The exterior should have a nice colour to it. Use the method known as "stick a fork in it" to check if your pork shoulder is ready. Basically, insert a fork in the pork and try to rotate it 90 degrees. If it turns with very little pressure, you know it’s ready. The worst thing you can do is take the pork off too soon - yes too soon. Be sure to keep any flavourful juices and pour them over the meat, as you can make your own sauce with the cooking juices to accompany this succulent meat. Use the Recipe Search functionality on the website to discover how to incorporate BBQ Pulled Pork into various dishes. Video Not Available Yet....

Podcasts When I am on the move, I like to use my time productively and often listen to some of my favourite health and wellness related podcasts. The podcasts are hosted by health professionals with a substantial amount of experience behind them and who are brave enough to speak about health related topics which you will never hear discussed in mainstream medicine. I hope you will enjoy listening to them as much as I do. Dr. Shawn Baker This is one of my favourite podcasts right now. I listen to it most days when I am out and about in the car with the kids. The podcast is hosted by Dr Shawn Baker, a highly regarded orthopedic surgeon with more than 30 years of experience. For those unfamiliar with Dr Baker he is a strong advocate of the carnivore diet. The podcast shares interviews with both VIP guests, as well as regular folks from all walks of life that have overcome a whole host of very serious medical conditions using the carnivore diet. These stories are truly inspiring and life changing, and help reinforce the power that species appropriate nutrition can have on human health. Two episodes well worth listening to, among the many brilliant episodes available, are: Carnivore Community Meeting with Dr Zsofia Clemens Zsofia Clemens - Community VIP The Plant Free MD For those not familiar with Dr Anthony Chaffee who presents this podcast, he’s an American medical doctor and Neurosurgical resident who, over a span of 20+ years, has researched the optimal nutrition for human performance and health. It is his assertion that most of the so-called chronic diseases we treat as doctors are caused by the food we eat, or don't eat, and can be reversed with dietary changes to a species specific diet. Dr Anthony Chaffee has been on a carnivore diet for many years now and has seen the health benefits for himself, his loved ones and his patients. The podcast is very rich in good quality information, referencing numerous studies and includes special guest speakers as well as regular people who have overcome a plethora of serious health conditions and who share their stories. I love how Dr Chaffee sticks to facts, not fiction and strives to share his knowledge, time and ongoing research work with listeners regarding health and proper nutrition for the betterment of society. One of the many episodes I highly recommend you listen to is Episode 84: Treating Cancer, Autoimmune Diseases, and More with Diet for Over a Decade with Dr. Zsófia Clemens . Peak Human Peak Human takes an unbiased look at health & nutrition. With so much conflicting information available, filmmaker (Food Lies) and health coach Brian Sanders sifts through the dogma and provides a framework that unifies all nutrition and dietary habits that lead to optimum health. World renowned doctors, researchers, and journalists are interviewed to find out what is the true human dietary framework that we should all be eating to live well and free of chronic disease. It is based around principles of nutrient density and uses a combination of ancestral health and modern science. Of particular interest is episode #52 Dr. Zsofia Clemens on How to Cure Almost Any Modern Disease Without Medicine . Dr Ken Berry The Proper Human Diet podcast is presented by a family physician, Dr Ken Berry, who has over 20 years of clinical experience and has treated over 25,000 patients during his career. I find Dr Berry is amazing at getting straight to the point and is able to condense complex medical information and conditions into plain talk that regular individuals can use to stay healthy and happy. He focuses on numerous topics that all centre around how you can use your diet and your lifestyle to get the health you want. His episodes look at low carb/ketogenic/carnivore diets, intermittent fasting, thyroid health, hormone optimization, and much more. Dr. Ken Berry wants us all to be aware that much of what our doctors say may be a lie. Maybe not an outright malicious lie, but much of what "we" believe in medicine can be traced back to word-of-mouth teachings without a scientific basis. I love that Dr Berry is thorough with his research and sticks to facts, not fiction. Carnivore Conversations The Carnivore Conversations podcast really delves deep into how a keto/carnivore diet can help with improving a wide range of complex health issues. Dr Kiltz, MD who hosts the podcast is a board certified and practicing Reproductive Endocrinologist who discusses a whole host of health related subjects with various inspiring guest speakers in the keto and carnivore community. One great episode that you should definitely check out is episode #46 Dr. Zsófia Clemens who is a neurobiologist and clinical researcher from Hungary. Dr. Zsófia Clemens is the director of the International Center for Medical Nutritional Intervention (ICMNI) in Hungary. Dr. Clemens is at the forefront of using the paleolithic ketogenic diet (PKD) to treat chronic illnesses. The Red Pill Buddhas Phil Escott is an autoimmunity and metabolic disease consultant, personal trainer, novelist and drummer who has spent many years in the health and fitness industry, running a gym, writing for many magazines and training hundreds of clients successfully. Due to a crippling bout of inflammatory arthritis in 2010, which he reversed by natural means, further intense study revealed many “secrets” of healing normally hidden behind the misleading conventional medical and “health” dogma. Phil Escott seems to be a very down to earth guy, that has gone through his fair share of health struggles and now shares his knowledge in a very witty way, to help others attain their health and happiness goals. One episode that is well worth a listen is Episode #29 The Ultimate Autoimmunity interview with Dr. Zsófia Clemens.

Regime Type: Strict PKD (No Allowances), Without Eggs Spider Meatballs Introduction & Inspiration These spider meatballs are terrifyingly delicious, with crunchy legs and a juicy meatball centre. Their taste is sure to impress, and you can customize the filling with a mix of pork, beef, lamb, or your preferred meat. It's a pity Halloween isn't every day! 😉 Happy Halloween! X Nic Recipe Overview Spider Body Ingredients: 60g Raw Minced Beef 60g Raw Minced Pork 60g Raw Minced Lamb 105g Raw Bone Marrow** Salt To Taste Spider Leg Ingredients: 120g Parma Ham Spider Decoration (Optional): 6 x Dried Cranberries (for the eyes) Recipe Instructions Spider Leg Instructions: Pre heat the oven to 180c* Take a strip of Parma ham and cut it in half. Take one half of the Parma ham and roll it tightly into a long thin roll. Repeat the process for all the Parma ham. Place the rolls (a.k.a. spider legs) onto a baking tray covered with greaseproof paper. Once the oven has pre-heated place the tray into the oven and cook for 16 - 18 minutes. Remove the baking tray from the oven and allow the legs to cool slightly. Spider Body Instructions: While the legs are cooking, mix half of the beef and half of the pork together along with a third of the bone marrow and a little salt. Use your hands to form a meatball shape with the mixture. Place the meatball on a baking tray lined with greaseproof paper (allow enough room around the meatball to add the legs). Mix the remaining half of the beef with half of the lamb and a third of the bone marrow and a little salt. Use your hands to form a meatball shape with the mixture. Place the meatball on a baking tray lined with greaseproof paper (allow enough room around the meatball to add the legs). Mix the remaining pork and lamb together with the remaining bone marrow and a little salt. Use your hands to form a meatball shape with the mixture. Place the meatball on a baking tray lined with greaseproof paper (allow enough room around the meatball to add the legs). Spider Assembly: Add 8 Parma ham spider legs to each of the meatballs, together with two cranberries for their eyes. Once the spider meatballs are assembled, place the baking tray in the oven and cook for 16-18 minutes. Carefully remove the baking tray from the oven, then transfer these juicy spider meatballs to a serving plate to give your guests a fright! Happy Halloween! 🎃👻 Tips Make the meatballs as large or small as you like. Just ensure you adjust the fat accordingly based on how much meat you use to make each spider. *If you have Forced Convection setting (or similar) this will work well, when using multiple shelves in the oven. **You can also use oven roasted bone marrow too, or else lard or tallow. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any fruit should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Video Not available yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Flat Bottom Oxtail And Sweetbread Muffins Introduction & Inspiration These oxtail and sweetbread muffins have a good texture to them and make great burger or sandwich buns, pie tops or indeed pizza bases. They're very versatile and are nice and nutrient dense. What could be better! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than one hour Serving Size 4 x Flat Bottom Oxtail And Sweetbread Muffins Main Ingredients: 100g Oxtail Leftovers 55g Lard 140g - Raw Veal Sweetbreads Salt To Taste Recipe Instructions Pre heat the oven to 160c. Soak the sweetbreads in salted cold water for 1-2 hours to remove any impurities. Change the water a few times during the soaking process. Remove the sweetbreads from the water, and rinse. Pat the sweetbreads dry. To clean the sweetbreads, remove any tough membrane using your fingers and a small sharp knife or indeed a pair of kitchen scissors. Place the oxtail leftovers and the lard into a pan on medium heat. Cook for a few minutes until all the fat has melted and the oxtail is warm. Pour the contents of the pan into a high speed blender and add the sweetbreads. Blend everything until the mixture is smooth. Grease 4 circular muffin holes in a silicone mould with lard or tallow and then add a sheet of greaseproof paper to the bottom of each hole (this will make it easier to remove each muffin after cooking). Divide the contents of the blender equally between the muffin holes with the help of a spatula. Use the spatula or a teaspoon to smooth off the top of each muffin. Place the silicone tray on a baking tray and place in the pre-heated oven for 35 minutes. Once, done, brown the top of the muffins for 3-5 minutes so that they have a light golden finish to them. Keep an eye on them to ensure they don't burn! Allow the muffins to rest on the countertop to cool, before removing the muffins from the mould onto a serving plate. If you are not going to be eating the muffins straightaway, store them in an airtight container in the fridge. Tips 'Browning' Some functions of ovens enable you to brown the surface of the food by activating the grill once cooking is complete. When using the 'Browning' setting on your oven, monitor closely the loaf so that it doesn't burn at the last minute. Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Lard and Pork Crackling - Air Fryer and Oxtail - Slow Cooker recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Flat Bottom Oxtail and Sweetbread Muffins into various dishes. You can use tallow or lard interchangeably. These muffins re-heat well too. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Sheets Introduction & Inspiration These healthy Beef Sheets are incredibly useful for so many recipes. You can use them to make samosas, rolls, beef flakes for desserts, ice cream wafers....the list goes on and on. They are also super easy to prepare and quick to cook. I hope you will give them a whirl! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Beef Sheets Main Ingredients: 100g Cooked Minced Beef 4 x Pork Jelly Cubes (weighing 95g in total) 60g Oven Roasted Bone Marrow 75ml Bone Broth Salt To Taste Recipe Instructions Preheat the oven to 175c (Convection - middle shelf). Place all the ingredients into a pan on low-medium heat, and allow the bone marrow and pork jelly cubes to melt (5 minutes or so). Allow the mixture to cool slightly. Pour the mixture into a high speed blender and blend until the mixture is smooth. Grease a silicone baking mat with tallow or lard. Pour half of the mixture on to the silicone mat on a baking tray and spread out a thin layer of the mixture using a spatula to cover the silicone mat. Place the baking tray in the oven and cook for 14 - 15 minutes (check often towards the end of the cooking time - the mixture should not be wet and stick to your finger when touched) Once cooked, remove the baking tray from the oven and place on the kitchen countertop. Allow to cool for several minutes. Follow the above steps to make the second Beef Sheet. While still warm, transfer the Beef Sheets on to some greaseproof paper to avoid them going cold and potentially sticking to the silicone mats (this shouldn't happen if you remembered to grease the mats). Your Beef Sheets are now ready to use. If you are not going to be using the Beef Sheets straightaway, then store them on the greaseproof paper in an airtight container in the fridge ideally. Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and try and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Beef Sheets can be used in a number of ways, including for samosas, wraps, rolls etc. Use the Recipe Search functionality on my website to discover more. Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Easter Pork Jelly Shapes Introduction & Inspiration Easter Pork Jelly Shell Shapes are really quick and easy to make and are perfect for decorating buns, cakes or even soups! They are extremely versatile and can be smaller or larger in size to suit your culinary delights! Happy Easter! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 12 x Easter Pork Jelly Shapes (4cm diameter) Main Ingredients: 12 x Pork Jelly Shells Sweet Topping ideas Custard (Optional) Spring 'Chocolate' Shapes (Optional) Savoury Topping Ideas Greaves Pâté Crispy Parma Ham Flakes Lard / Tallow / Bone Marrow Shapes (freeze the fat) Bone Marrow Liquid & Crumbs Various Easter shapes (freeze Oxtail etc. cooking juices) Various Easter Shapes (freeze Egg Broth Gravy - Optional) Recipe Instructions Make the pork jelly shells as per the recipe instructions. Add your choice of toppings to the pork jelly shells (see some topping ideas above, however the list is definitely not exhaustive!). Once you're toppings have been added to each shell, place the Easter Pork Jelly Shapes in the fridge in an airtight container. Serve nice and cold. Enjoy! Tips Ideally, purchase your pig skin from pasture raised animals that are Nitrate, Nitrite & Additive Free. Be sure to use free range, organic eggs if you are making custard to fill the shells. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any honey or fruit in the Spring 'Chocolate' Shapes should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Pork Jelly Shells, Custard, Spring 'Chocolate' Shapes, Crispy Parma Ham Flakes, Beef Crackling (for Tallow) Lard and Pork Crackling - Air Fryer, Oven Roasted Bone Marrow, Bone Marrow Liquid and Crumbs, Oxtail - Slow Cooker and Braised Beef Cheek - Slow Cooker recipes for instructions on how to make all of these. Use the Recipe Search functionality on the website to discover how to incorporate Easter Pork Jelly Shapes into various dishes. Video Not available yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Christmas Tree Introduction & Inspiration One of my favourite pastry cutter shapes is the Christmas Tree, which provided the inspiration for this recipe! With only a handful of ingredients, this is super straightforward to make, and yet tastes very palatable thanks to the combination of flavours. I hope you'll enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Very Cute Christmas Tree Ingredients for the base : 100g Oxtail - (Cooked & warm) 40g Roasted Bone Marrow (scooped out of the bone) Salt To taste Ingredients for the topping: 5g Sausage (optional - Christmas Lights Decoration) 40g Liver Parfait (to provide the coating for the tree) 10g Oven Roasted Bone Marrow - warm & melted (Christmas Star) 2g Crispy Parma Ham Flakes (Optional - Tree Base Decoration) 4g Honey (Optional) Recipe Instructions Instructions for the base: Mix the warm, cooked oxtail with the bone marrow in a pan on low heat, until the bone marrow has melted. On a lined baking tray pour the warm oxtail mixture into a large Christmas pastry cutter shape and press down the mixture so that it fills the tree shape evenly. Once the oxtail has cooled down a little, place the baking tray into the fridge so that the oxtail sets well into the desired shape. Instructions for the topping: Meanwhile, on a chopping board, chop the sausage into small cubes to represent lights on the Christmas Tree. Once the oxtail base has set fully in the fridge, you can then proceed to spread the Liver Parfait evenly over the oxtail Christmas tree base, so that it's fully coated. At this stage you can place the little cubes of sausage over the tree to represent the lights (leaving room at the top to place the Christmas Star). Place the baking tray back in the fridge for the Liver Parfait layer to set well on top of the oxtail layer. Instructions for the Christmas Star : In a bowl mix together the melted bone marrow with the honey until well combined. Pour this mixture into a small circular dish that has a star shape pastry cutter placed in the centre of it (ensure the dish is only slightly wider than the cutter so that the shape will have sufficient volume when set). Place the dish in the fridge to set properly. Once set, remove the Star gently from the pastry cutter shape and place it on top of the Christmas Tree. Tips Check out my Liver Parfait, Oxtail - Slow Cooker, Oven Roasted Bone Marrow and Crispy Parma Ham Flakes recipes for instructions on how to make these. If you do not have any sausage to hand, then try using cooked beef or cooked Parma Ham instead. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Flat Bottom Beef And Sweetbread Muffins Introduction & Inspiration These flat bottom muffins couldn't be easier to make and hold together really well despite containing no egg. The are tasty, nutritious and make wonderful burger buns, sandwich 'bread' or indeed pizza bases! I hope you will enjoy this egg free muffin alternative. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 1 hour Serving Size 4 x Flat Bottom Beef And Sweetbread Muffins (10cm Diameter) Main Ingredients: 100g Beef Bourguignon Meat Leftovers 50g Lard or Tallow 140g - Raw Veal Sweetbreads Salt To Taste Recipe Instructions Pre heat the oven to 160c. Soak the sweetbreads in salted cold water for 1-2 hours to remove any impurities. Change the water a few times during the soaking process. Remove the sweetbreads from the water, and rinse. Pat the sweetbreads dry. To c lean the sweetbreads, remove any tough membrane using your fingers and a small sharp knife or indeed a pair of kitchen scissors. Place all the ingredients, except the sweetbreads, into a pan on low heat. Cook for a few minutes until all the fat has melted and the beef is warm. Pour the contents of the pan into a high speed blender and add the sweetbreads. Blend everything until the mixture is smooth. Grease 4 circular muffin holes in a silicone mould with lard or tallow and then add a sheet of greaseproof paper to the bottom of each hole (this will make it easier to remove each muffin after cooking). Divide the contents of the blender equally between the muffin holes with the help of a spatula. Use the spatula or a teaspoon to smooth off the top of each muffin. Place the silicone tray on a baking tray and place in the pre-heated oven for 35 minutes. Once, done, brown the top of the muffins for 3-5 minutes so that they have a light golden finish to them. Keep an eye on them to ensure they don't burn! Allow the muffins to rest on the countertop to cool, before removing the muffins from the mould onto a serving plate. If you are not going to be eating the muffins straightaway, store them in an airtight container in the fridge. Tips 'Browning' Some functions of ovens enable you to brown the surface of the food by activating the grill once cooking is complete. When using the 'Browning' setting on your oven, monitor closely the muffins doesn't burn at the last minute. Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Lard and Pork Crackling - Air Fryer and Beef Crackling (for Tallow) recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Flat Bottom Beef And Sweetbread Muffins into various dishes. You can use tallow or lard interchangeably. My leftover beef was made from beef bourguignon meat that I had slow cooked on LOW for 14 hours in my Ninja Tendercrisp. It was lovely and tender. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Mini Liver Crackling Buns Introduction & Inspiration These little buns are nice and moist on the inside and yet hold really well together without needing any eggs. They have a bit of a crunch to them on the top and make a great party food, or meal for when you're on the move. They're easy and quick to prepare and are delicious, warm or cold! I hope you'll enjoy them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 35 Minutes Serving Size 6 x Mini Liver Crackling Buns (5 cm Diameter) Main Ingredients: 155g Veal Liver 45g Eskimo Pork Crackling Crumbs (or homemade) Salt To Taste Topping 10g Eskimo Pork Crackling Crumbs (or homemade) Recipe Instructions Pre heat the oven to 150c. Add the veal liver, salt and the pork crackling crumbs to a mini blender and blend the mixture well together. Use a spatula to add the mixture evenly to 6 circular silicone moulds. Sprinkle the tops of each bun with the extra pork crackling crumbs. Place the mould on a baking tray and place in the middle shelf of the oven for 35 minutes. Remove the tray from the oven and allow the buns to cool down on the kitchen countertop. Once the buns are cool enough to handle, place them on a serving plate and enjoy them warm. You can also allow them to cool completely before placing them in an airtight container and storing them in the fridge, to enjoy cold. Tips Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Lard and Pork Crackling - Air Fryer recipe for instructions on how to make you own homemade pork crackling should you wish. These mini liver crackling buns make the perfect party food or are great to enjoy when you simply feel like an extra boost of liver. Enjoy them warm and cold ! The Eskimo Pork Crackling Crumbs are made from fatty bacon from free-range (Hungarian Big White) pork. The Crackling is a thawed, rolled-up piece of bacon cut into even cubes. An excellent raw source of energy and guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu A nice dollop of mayonnaise on top of these buns is particular delicious too and will ensure an optimal PKD ratio too ! Even you don't happen to have any pork crackling crumbs on hand, then you can simply substitute with beef crackling crumbs instead. Both taste delicious in these buns! Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tenderloin Served With An Alfredo Style Sauce Introduction & Inspiration Beef Tenderloin or Filet de bœuf as we call it here in France, is just divine! It's a cut of meat that is truly a culinary delight and is a must try! The meat is so tender that it literally melts in the mouth. Coupled with tasty lamb kidney and a delectable sauce, this really is mind-blowingly good! I hope you'll enjoy it too! Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Beef Tenderloin Served With An Alfredo Style Sauce Main Ingredients: 145g Beef Tenderloin Steak 50g Lamb Kidney 1 Tsp Lard for Frying 70ml Alfredo Style Sauce 40g Lard (Easter Bunny Rabbit Shapes or similar) Salt To Taste Recipe Instructions Pre heat the oven to 80c. Warm a serving plate in the pre heated oven. Wait for the oven to reach temperature and then turn it off, before adding your serving plate. Wash or soak (30 minutes prior to cooking) the lamb kidney's under running water to remove any bitterness. Slice the kidneys in half and snip out the tight white core with a sharp knife and/or kitchen scissors. Cut the kidney halves up into 1 cm pieces. Add the lard to a frying pan on medium-high heat. Once the lard has melted and the fat and pan are both nice and hot, add the steak and kidney pieces and cook, turning over the steak and kidney regularly, for a few minutes (or longer based on your preferred level of doneness). Heat the sauce up briefly in another pan on its own. Once the steak and kidney is almost cooked to your liking, pour in the sauce and stir into the meat and kidney cooking juices. Lower the heat to low-medium. Cooking for a further minutes until the sauce is nice and hot. Remove the warm serving plate from the oven and add the steak to the centre of the plate. Spoon over the kidney pieces to dress the steak. Drizzle the cooking sauce over the top of the steak and enjoy! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Alfredo Style Sauce recipe for instructions on how to make this. If you are not a fan of lamb kidney then try a little veal heart or liver, cut into cubes. Video Not available yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Brains - Poached Introduction & Inspiration Brains are a very nutrient dense ingredient, however they may be off-putting initially and so a key way to introduce them into your diet is by disguising them. Using them in various recipes including dressings, creamy dessert sauces, mayonnaises and even ice cream, can be a great way to overcome the initial reticence associated with using them. Poaching the brains in water allows them to retain their creamy texture and will make cooking or frying them a little easier as they will become a little firmer as well. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Up to 30 Minutes* Serving Size 166g Lamb Brains - Poached Main Ingredients: 170g Lamb Brains Salt Recipe Instructions Gently rinse the brains under running water to remove any bone fragments and remove as much of the outer membrane as you can. Soak the brains for 30 minutes in water and some salt to get the blood out. Now drain off the water and fill with clean water and salt and allow to soak a further 30 minutes. The water should run clear. This helps the brains keep a light colour. Drain off the water and place the brains in a pan of fresh water and bring the water to a boil, before turning down to a simmer (not boiling). Cook for 15 minutes until the brains have firmed up. Allow the brains to cool in the liquid. Check for membranes which will look like a cloudy veil, and if there are any, try and peel them off. If you are going to use the brains straightaway then you can pat them dry with a paper towel. Otherwise, reserve the cooking liquid as you may use this to store brains if needed (up to two days). Your poached brains are now ready! Tips Brains are extremely perishable, so purchase them as fresh as possible and aim to use them within 24 hours. Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Use the Recipe Search functionality on the website to discover how to incorporate Brains - Poached into various dishes. After cooking, the brains end up tasting reminiscent of a firm ricotta, or another mild cheese. They blend nicely into the background and make a nutrient dense breakfast for the PKD and offal enthusiast. Brains are a very nutrient dense ingredient, however they may be off-putting initially and so a key way to introduce them into your diet is by disguising them. Using them in a creamy dessert sauce can be a great way to overcome the initial reticence associated with using them. Poaching the brains in water allows them to retain their creamy texture and will make cooking or frying them a little easier as they will become a little firmer. *You can poach various type of brains using the exact same method. The only thing to change slightly is the cooking time. Poach pig or calf brains for 20 minutes and beef brains for 30 minutes. Video Not Available Yet....

Regime Type: PKD (With Allowances) Beef and Egg Waffles Introduction & Inspiration These beef and egg waffles are scrumptious, offering a delightful crunch thanks to the coarse grind of the roast beef flour. Versatile in nature, they can be tailored to suit both slightly sweet and savoury palates. I hope you'll enjoy them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Beef and Egg Waffles Main Ingredients: 75g Tallow 55ml Egg Yolks 65g Roast Beef 'Flour' - Coarse Flakes Lard or Tallow - for greasing Salt To Taste Recipe Instructions Pre heat the oven to 180c. Melt the tallow in a medium pan on low heat. Once the fat is fully melted, remove from the heat. Meanwhile place the egg yolks in a glass bowl. Pour the melted fat a little at a time into the egg yolks and fully incorporate using a spatula. Once you have incorporated all the fat, slowly add small amounts of the roast beef 'flour'. Use a spatula to coat all the 'flour' into the egg and fat mixture. Continue to mix until all the 'flour' has been incorporated. Grease the silicone waffle mould and place it in a baking tray. Divide the mixture equally between the two waffle moulds. Place the baking tray in the oven and cook for 14 minutes. Remove the beef and egg waffles from the oven and allow them to cool slightly before adding your choice of toppings (Any leftovers can be placed in an airtight container and stored in the fridge). Tips These waffles make for a very nutrient dense snack and can also be a great choice when you're out hiking or travelling. If you fancy a change from the waffle look, can also use the mixture to make mini galettes (check out the crunchy beef galettes or beef and liver versions for an idea on how they will look). The mixture will make 6 galettes. Follow the same steps as above. Just choose a different mould tray. Ideally, purchase your meat, fat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Check out my Roast Beef 'Flour', Oven Roasted Bone Marrow and Beef Crackling (for how to make tallow) recipes for instructions on how to make these. Video

Regime Type: Strict PKD (No Allowances), Without Eggs Beef Cheek Sauce Introduction & Inspiration This is a rich and flavourful meat sauce. By reducing down the wonderful beef cheek cooking juices, you arrive at a sauce with intense flavours that can elevate your culinary experience. It is hearty, substantial and deeply satisfying all-in-one! You must try it out as otherwise you're missing out! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 90ml Beef Cheek Sauce Main Ingredients: 200ml Beef Cheek Cooking Juices Salt To Taste Recipe Instructions Pour the beef cheek cooking juices and a pinch of salt into a pan on medium-high heat. As the temperature increases, the cooking juices will start to reduce down over several minutes. Stir from time to time, to see how thick your sauce is becoming. Perform a quick taste test to see if the sauce has the intensity you're looking for. (The more the water has been boiled off and the liquid reduced down, the great the flavour profile of the sauce will be). Once you are happy with the sauce consistency, carefully pour the beef cheek sauce from the pan into a serving jug. Your deliciously flavourful Beef Cheek Sauce is now ready to use. Tips Check out my Braised Beef Cheek - Slow Cooker recipe for instructions on how to make this delicious meat and cooking juices. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Use the Recipe Search functionality on the website to discover how to incorporate Beef Cheek Sauce into various dishes. Video Not available yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pulled Pork - Ninja Bake Roast Option Introduction & Inspiration Pulled Pork in the Ninja Tendercrisp using the Bake/Roast option is a great way to cook pulled pork if you do not have a BBQ available or if this option is less appealing during the cold, winter months. The Bake/Roast setting creates a great bark on the outside of the meat, while the meat inside is super succulent and an be easily pulled apart with forks. Pulled pork is a great crowd pleaser and can work very well over the holiday period. I hope you will enjoy cooking this dish. Please let me know how it turned out for you. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 4 hours 30 Serving Size 3 - 4 Servings of Pulled Pork Main Ingredients: 1.250 kg Boneless Pork Shoulder Salt To Taste Glaze 1 - 2 Tsp Honey (Optional) or 1 -2 Tsp Tallow or Lard (Optional) 500ml Bone Broth Recipe Instructions Prior to Cooking Place the pork on a wooden chopping board. Sprinkle a little salt on all sides of the pork. Place the pork on a wire rack with a tray underneath and put it in the fridge. When You're ready to cook Add the bone broth to the base of your Ninja Tendercrisp bowl. This will help keep a nice humid cooking environment inside the Ninja Tendercrisp which helps with getting a succulent and juicy pork shoulder. (To Note: Add the cooking basket to the bowl. The base of the basket should be higher up than the bone broth so that the pork is not touching the liquid) Set the Ninja Tendercrisp to Bake/Roast setting and preheat at 120c for 5 minutes. Remove the pork from the fridge, insert a digital probe into the pork, positioning the tip right in the centre. This will allow you to monitor the internal temperature of the pork without opening the Ninja Tendercrisp. Close the Tendercrisp Lid and cook on Bake/Roast setting for 4 hours at this temperature. Open the lid of the Tendercrisp after the cooking time has ended and drizzle honey over the top and sides of the pork (Optional). You can also brush the top of the meat with lard or tallow instead of honey. Close the lid and cook for a further 15 minutes (or until tender - start checking around 100c - 105C internal temperature). If the pork is still not quite as tender as you would like it, leave it for a little longer. Remove the pork from the Ninja Tendercrisp machine and allow it to rest for 15 minutes on a wooden chopping board. You can cover it loosely with greaseproof paper and then foil. Separate the meat using your fingers, kitchen spatulas or as I like to do, using two forks. Taste the pork to see whether you may wish to add any additional seasoning. Spoon any cooking juices over the meat directly or make a pulled pork sauce with the juices. Enjoy your succulent and moist, juicy pulled pork! Bon Appetit! Tips Ideally remove the butcher's twine from around the pork prior to cooking. Juicy pulled pork served on home-made toasted 'bread' with some delicious pulled pork sauce made from the cooking juices always works really well. Insert a digital probe into the pork, positioning the tip right in the centre. This will allow you to monitor the internal temperature of the pork without opening the Tendercrisp machine. When the pork hits an internal temperature of about 77°C, collagens, which are part of the connective tissues, begin to melt and turn to gelatine. The meat gets much more tender and juicier when this happens. Allow the pork to continue cooking past 77°C. When the internal temperature of the pork reaches between 100c and 105C it's a good idea to check if the pork is ready. Use the method known as "stick a fork in it" to check if your pork shoulder is ready. Basically, insert a fork in the pork and try to rotate it 90 degrees. If it turns with very little pressure, you know it’s ready. The worst thing you can do is take the pork off too soon. Be sure to keep any flavourful juices and pour them over the meat, or you can make your own sauce with the cooking juices to accompany this succulent meat - see my Pulled Pork Sauce recipe. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition. Use the Recipe Search functionality on the website to discover how to incorporate Pulled Pork into various dishes. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pizza Base - (Pork and Beef Tripe) Introduction & Inspiration This pork and beef tripe base is perfect for a variety of dishes, including pizza bases. It's ideal if you are wanting just a meat base. The pizza base is also egg free for those who may have sensitivities to eggs. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x 15cm Pizza Base (Pork and Beef Tripe) Main Ingredients: 80g Pressure Cooked Beef Tripe 75g Tallow (or Lard) 55ml Bone Broth 80g Pork Tenderloin Leftovers Salt To taste Recipe Instructions Preheat the oven to 160c. Melt the tallow in a medium pan with all the other ingredients. Once the tallow has melted, place all the ingredients into a blender. Blend the ingredients for 20-30 seconds, or until smooth. Place a greased silicone mat on a baking tray with 2 metal circles on top. Pour the ingredients from the blender into the two metal circles and spread evenly with a spatula. Place the baking tray in a preheated oven and cook for 25-30 minutes. Use the ‘browning’ option on your oven to brown the pizza base for 3-5 minutes (keep an eye on it so it doesn’t burn). Remove the baking tray from the oven and allow the pizza bases to cool for several minutes on the countertop, and then place them in the fridge for a short while so that the bases become a little more sturdy. Now it’s time to decorate your pizzas with your desired toppings. Tips Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. 'Browning' Some functions of ovens enable you to brown the surface of the food by activating the grill once cooking is complete. When using the 'Browning' setting on your oven, monitor closely the pizza base so that it doesn't burn at the last minute! Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Crackling and Heart Filling Introduction & Inspiration Crackling and heart filling, is reminiscent of beef hash. It's very tasty with some nice chewiness provided from the crackling. It works great as a filling for rolls, as a type of pâté or spread for canapés or indeed as a topping for meat dishes. It also has a great PKD ratio. I hope you'll enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 110g Crackling and Heart Filling Main Ingredients: 95g Beef Heart 40g Eskimo Mangalica Pork Crackling (or homemade) 4g Lard for Frying Salt To Taste Recipe Instructions Chop the beef heart into small pieces. Add the beef heart and the other ingredients into a pan on medium heat and cook for 4 minutes or so until the lard has melted, the pork crackling is soft and the beef heart is virtually cooked. Add the contents of the pan to a mini blender and blend all the ingredients together. Taste the mixture and add any additional seasoning as required. Use a spatula to add the crackling and heart filling to a ramekin. Your Crackling and Heart Filling is ready to use. (If you are not going to be using the filling straightaway, add it to an airtight container. Once the ingredients are fully cool, add the lid and place it in the fridge). Tips Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Lard and Pork Crackling - Air Fryer recipe for instructions on how to make this. The Eskimo Mangalica Pork Crackling is made from fatty bacon from free-range Duroc-Mangalica pork. The Crackling is a thawed, rolled-up piece of bacon cut into even cubes. An excellent raw source of energy for anyone and a great dietary component for athletes. Guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen Use the Recipe Search functionality on the website to discover how to incorporate Crackling and Heart Filling into various dishes. The pork crackling is already seasoned, so extra salt may not be required. Perform a taste test to be sure. The Crackling and Heart Filling is great warm and is also wonderful cold too, so try it both ways! If you like this one, then why not try out my Crackling and Liver Filling too! Video Not Available Yet....

Regime Type: PKD (With Allowances) Tripe Bread Introduction & Inspiration This may seem somewhat strange as a bread option, but it actually works really well! It has a great PKD ratio, a very neutral taste and if anything has a certain creaminess to it. The texture is good and the bread crisps up really well in a pan while remaining sturdy. The colour is nice and golden, with a good crust layer on top. Why not give this one a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 40-50 minutes Serving Size 1 x Tripe Bread Loaf (15cm x 7.5cm x 5cm) Main Ingredients: 200g Pressure Cooked Beef Tripe 90g Tallow 60ml Egg Yolk Sauce - Pasteurised 60ml Bone Broth Salt Glaze: 1 tsp Tallow Recipe Instructions Pre heat the oven to 160c. Place all the ingredients, except the egg yolk, into a pan on low heat. Cook for a few minutes until all the tallow has melted and the beef tripe is warm. Pour the contents of the pan into a high speed blender, add the egg yolk sauce to the blender and blend everything until the mixture is smooth. Grease a small loaf tin and then place a piece of greaseproof paper to line the base of the tin with the excess covering the sides and sticking slightly out of the tin (this will make it easier to remove the loaf after cooking). Pour contents of the blender container into the loaf tin with the help of a spatula. Use the spatula to smooth off the top of the loaf. Place the loaf tin on a baking tray and place in the pre-heated oven for 40 minutes. Once, done, brown the top of the loaf for 5-10 minutes to have a slight golden finish to it. Keep an eye on the loaf to ensure it doesn't burn! Remove the loaf tin from the oven, use a pastry brush to brush the top of the loaf with a little tallow. Allow the loaf to rest on the countertop to cool. If you are not going to be eating the tripe bread straightaway, store in an airtight container in the fridge. Tips Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs for the egg yolk sauce. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Check out my Bone Broth - Pressure Cooker, Beef Tripe - Pressure Cooker and Egg Yolk Sauce - Pasteurised recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Tripe Bread into various dishes. The loaf will rise a lot while in the oven. Once out of the oven, the loaf top will gradually deflate. Video