Regime Type: PKD (With Allowances) Souffle Omelette Introduction & Inspiration It would be remiss of me, living here in France, to not be inspired by some of the culinary works of Mère Poulard, who owned an inn on Mont-Saint-Michel, in the Normandy region of France over 100+ years ago. Mère Poulard created a great soufflé omelette which is both crispy and yet fluffy at the same time! In this recipe you will learn how to make the original version using whole eggs (see Tips section below) as well as an adapted version for those that don't do well with egg whites. Both, have an incredibly light and airy texture with a wonderful mixture of fluffy, foamy and crispy goodness! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 Minutes Serving Size 1 x Soufflé Omelette Main Ingredients: 30g Egg Yolk (2 egg yolks) 30ml Bone Broth 15g Tallow (for frying) 1/4 Tsp Salt Optional Garnish Ideas 1 x Slice of Smoked Ham Tallow (frozen) - Grated Cooked Lamb Kidney Recipe Instructions Place the egg yolks and salt into a metal bowl. Use an electric hand whisk (or regular whisk) and beat the egg mixture vigorously to incorporate as much air as you can. If you're beating this by hand it could take from 6 to 10 minutes. For an electric hand whisk it will take less time, approx. 3 - 4 minutes. Once you have beaten the eggs well, add in the bone broth to the egg mixture and continue to use the electric hand whisk, to whisk the mixture until it becomes nice and frothy. Once the mixture is ready for cooking, work quickly as the bubbles will soon disappear. Add the tallow to the frying pan on a med-high heat. The tallow should be melted and nice and hot. Pour the mixture from the bowl into the hot pan with a spatula. Leave the mixture to get some colouring underneath the omelette. You can use your spatula to lift up the edges of the omelette to check on the colour from time to time. Continue to cook the omelette until the base has a nice golden colour. The top will still look a little foamy, and not fully cooked. This is normal. Once cooked to your liking, use a spatula to gently transfer the soufflé omelette from the pan onto a serving plate. At this stage you can add a little Parma ham and grated tallow to one half of the omelette (optional), before using your spatula to carefully fold the other half of the omelette over the top of the filling mixture (if using). Serve immediately. Bon appétit! Tips For those of you who tolerate egg whites well, simply follow the recipe steps above using 2 whole eggs and salt (the bone broth is not needed in this case). 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 ). In the time before Paul Bocuse there was an official distinction (la Mère) given to talented lady cooks; “The Mothers of France”. The originally recipe cooked the omelette in a copper pan on the fireplace (to get an idea of the original recipe, you can watch this video on YouTube Recette : L'omelette de la Mère Poulard | Archive INA . In the absence of a fireplace, the next best thing is making it on the stove in a pan. The secret of the recipe is being able to incorporate the maximum amount of air into the eggs to arrive at an appareil that is extremely frothy. If you are going to beat the egg mixture by hand, like in the original recipe, it can take anywhere from 6 to 10 minutes. If you use an electric whisk, to get the frothy texture you still need to mimic as though you are whisking by hand to try and incorporate as much air as you can, so move the electric whisk around in the bowl. The egg has to be really well beaten, almost like a meringue. You have to work quickly once the mixture is ready, as the bubbles soon disappear. The cooking time should not normally exceed 3-5 minutes. The top is served a little bit foamy and uncooked. So when you slide it on a plate to serve it up you will have the little edges with the foam (especially if you are using whole eggs). It will deflate like a soufflé, but this is normal. The omelette can be served with a garnish (smoked ham, smoked salmon, cooked lamb kidney or bacon for example. There are so many options!). Just remember to add any additional fat or meat as required for the perfect PKD ratio. *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 and be sure to use free range, organic eggs. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. If you do not have any tallow handy, then substitute with lard or another animal fat. Video

Regime Type: Without Eggs, PKD (With Allowances) Christmas Mince Pies Introduction & Inspiration Christmas mince pies have always been a staple throughout the festive period in our house, and these ones are no less delicious! These little buns are packed with flavour and real mince as well. I hope they will become a family favourite for you too! X Nic Recipe Overview Preparation Time 30 minutes to 1 hour Cooking Time Less than 30 minutes Serving Size 4 - 5 mince pies (or more depending on your muffin mould size) Ingredients for the Base (Makes 2 x sheets): 105g Pressure Cooked Beef Tripe - warm 75ml Hot Water 45g Oven Roasted Bone Marrow Filling Ingredients: 140g Minced Meat - cooked 50g Oven Roasted Bone Marrow 30g Honey - Local & Organic Topping Ingredients: 1 x Beef Tripe star shape per mince pie (made when following base instructions) Add a lard or tallow Christmas decoration weighing 5g - 10g if desired. Recipe Instructions Base Instructions: Preheat oven to 175c (Fan assisted - for lower and upper shelves) Place all ingredients into a blender and blend for 1 minute or so, until the mixture is smooth. Grease a silicone baking mat with tallow or lard. Pour 100-105ml of the mixture on to a silicone mat on a baking tray and spread out a thin layer of the mixture using a spatula. Repeat the process for the second sheet. Place the baking trays in the oven and cook for 12-14 minutes (check often towards the end of the cooking time). Remove the baking trays from the oven and allow the sheets to cool. Use an 6-8cm diameter round cutter to cut 6-8 circular disks and 2-3 star shapes per Tripe Sheet. Reserve. Place at least 3 circular disks gently one on top of the other into the centre of a muffin tin or paper bun case and press the base and the sides so that the disks take on the desired shape. Reserve the bases in the fridge. Filling Instructions: In a pan, add the minced meat and stir often until cooked. Pour off any excess juices. Allow the minced meat to cool. Scoop out the bone marrow from the bone and place in a separate bowl. Use a fork to break up the bone marrow a little, but not overly so. (We are looking for the bone marrow to retain some texture). Next add the bone marrow mix and honey to the cool minced meat. Use a spoon and lightly combine all the ingredients together and then leave the mixture to cool. Spoon the mixture evenly between the mince pie bases. Add a star shape to the top of each mince pie. Add any additional lard decorations to the top of the mince pies and then place the mince pies back in the fridge for the filling to harden a little before serving. Topping Instructions: Place a star shape on top of the filling mixture of each mince pie and add an additional lard or tallow shaped decoration on top of each mince pie if desired. To make the decoration, Add a little lard to a piece of greaseproof paper (to the size of the pastry cutter shape) and then pop the lard in the freezer for a few minutes to harden, before cutting the shape out with the cutter. Tips Enjoy these mince pies throughout the festive period! Ideally, purchase your meat from pasture raised sources that are Nitrate, Nitrite & Additive Free. 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. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pork Flakes Introduction & Inspiration Pork flakes are amazing for so many different recipes and are so nutrient dense at the same time. They can be made to whatever flake size requirements are needed. They make a welcome alternative to flour in many recipes and are so versatile when you simply need an ingredient for coating meat, for incorporating into main meals or dessert mixtures or simply for sprinkling on top of recipes to add extra flavour and texture. I hope you'll give them a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 65g Pork Flakes Main Ingredients: 1 x Pork Sheet Recipe Instructions Make the Pork Sheet as per the recipe instructions. Roughly tear up your pork sheet into a mini food processor, and then place the lid on the processor and set it on high speed until you achieve the desired flake size. Pour the Pork Flakes into an airtight container if you are not using them straightaway, and store them in the fridge. Your Pork Flakes are ready to use. Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Pork Sheets recipe for instructions on how to make this. Pork flakes can be used in a number of ways. Use the Recipe Search functionality on the website to discover more. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Refreshing Bone Broth and Liver Smoothie Introduction & Inspiration If you're looking for a nice, refreshing smoothie that can be whipped up in no time, then why not give this one a try! It's light, frothy and has such a mild flavour to it. This drink provides a great boost of energy to start your day off well. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Refreshing Bone Broth and Liver Smoothie Main Ingredients: 150ml Bone Broth 40g Liver Parfait Salt To Taste 3 x Ice Cubes 1/2 Tsp Honey (Optional) Recipe Instructions Add all the ingredients to a high speed blender and blend until the consistency is nice and smooth. (To Note: Use the Smoothie option on your blender if you happen to have one). Pour the mixture into a serving glass, and enjoy! Tips If you are new to eating liver, this can be a good introduction and help you get accustomed to it, as the flavour is extremely mild in this drink form. Adding a tiny amount of honey to all the ingredients, will allow the flavour of the drink to have a hint of sweetness (optional). Ideally, purchase your meat 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. Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Bone Broth - Pressure Cooker and Liver Parfait recipes for instructions on how to make these. 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

Regime Type: Without Eggs, Strict PKD (No Allowances) Whipped Oxtail Fat Introduction & Inspiration Oxtail fat lends itself perfectly to be whipped up into a wonderfully creamy texture that is nice and airy and lovely to use in many different ways and dishes. It a great way of presenting animal fat in a new and interesting way, so that people new to this way of eating aren't overwhelmed. I hope you will whip up your own oxtail fat too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 60ml Whipped Oxtail Fat Main Ingredients: 60g Oxtail Fat (from cooking Oxtail) Recipe Instructions Remove the oxtail fat from on top of the oxtail cooking juices/jelly. Place the oxtail fat in a medium glass bowl. Use a fork to mash the oxtail fat a little so that it's not too hard, before beginning whisking. Plug in an electric hand whisk and proceed to whisk the oxtail fat on the lowest speed, until you obtain a nice consistency with soft peaks forming. Cover the bowl with some clingfilm and place it into the fridge until you are ready to use it. Tips Ideally whisk your oxtail fat just before you are ready to use it, as in the fridge it will begin to harden and so may require a re-whisk otherwise. Check out my Oxtail - Slow Cooker recipe for instructions on how to cook Oxtail, which provides you with the Oxtail Fat as part of the cooking process. Whipped Oxtail Fat, soon melts at room temperature, so be sure to whip the fat to your desired consistency and then place it right back into the fridge until you are ready to use it. The Whipped Oxtail Fat, can also be made into Oxtail - Double Cream as well. Check out my other recipe for this. Video Not Available Yet....

Fundamentals Tips & Tricks Paleolithic Ketogenic Diet (PKD) The PKD way of eating is not complicated at all. It’s very intuitive, which simplifies immensely food preparation and mealtimes, so you spend less time in the kitchen and more time enjoying the other pleasures in life! Organ Meat Organ meats are sometimes referred to as ''offal''. They are the organs of animals that humans prepare and use as food. Organ meats traditionally were once a cherished and prized food in our diets. Liver Liver can be one of those foods that you either love or hate! Beef Tripe You may like me, be only now discovering beef tripe, and all the benefits it has to offer! While I personally never grew up eating very many organ meats (liver was really the only thing we had on rare occasions), I like to think that I can still discover new things and try them out!

Regime Type: Without Eggs, Strict PKD (No Allowances) Creamy Liver Soup Introduction & Inspiration Creamy Liver Soup is the most silky and mousse-like soup I have had so far. It's also one of the quickest ever soups to whip together and will provide you with all the nutrients you need, to keep you fighting fit during the cold winter months, and pretty much any time of the year! I hope you'll try this new way of eating liver, so that you too benefit from everything this wonderful nutrient dense ingredient has to offer. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 Minutes Serving Size 1 x Bowl of Creamy Liver Soup Main Ingredients: 150g Veal Liver 50g Oven Roasted Bone Marrow 130ml Bone Broth Lard or Tallow for Frying Salt To Taste Garnish Crispy Parma Ham Powder Sprig of Parsley (Optional) Serving Suggestion - Optional 2 x Slices of Tripe Bread (or other PKD 'Bread' without egg) Recipe Instructions Pre heat the oven to 80c. Warm a serving bowl in an oven that has been pre heated to 80c. Wait for the oven to reach temperature and then turn it off, before adding your serving bowl. Give your liver a quick rinse under running water and then remove any silvery membrane from around the liver. Add all the ingredients to a high speed blender and blend together until nice and smooth (if the ingredients are all cold, then the mixture may look a little speckled with white but this is fine and will resolve once the fat has melted). Pour the mixture into the pan and cook on low-medium heat for 3 minutes, stirring continuously. While the soup is cooking, heat up a pan with a little lard or tallow. Once the fat has melted, add the bread. Fry the bread in the hot fat, turning it over from time to time with the spatula, while continuing to stir the liver soup. After 3 minutes, increase the heat to medium and cook for a further minute until the soup is nice and hot. Remove from the heat. Pour the pan contents quickly back into the blender and give it one final blend. Remove the serving bowl from the oven and pour in your hot soup. Sprinkle the soup with a little crispy Parma ham powder and top with a sprig of Parsley (optional). Serve with the crispy PKD bread. Enjoy your nutrient dense creamy liver soup! Tips Ideally, purchase your offal, 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. Any herbs 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 Oven Roasted Bone Marrow, Bone Broth - Pressure Cooker, Tripe Bread and Crispy Parma Ham Powder recipes for instructions on how to make all of these. If you do not have any veal liver then you can substitute with lamb or beef liver. If you do not have any bone marrow then you can substitute with lard, tallow or pork brains. Adjust the bone broth amounts for a thicker or thinner soup, based on your preference. Crispy Pulled Pork Bread also goes wonderfully with this soup! 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

Regime Type: Without Eggs, PKD (With Allowances) Mint Sauce Introduction & Inspiration Mint Sauce is a wonderful accompaniment to roast lamb but it can also be served with lamb chops, cutlets, shanks or even added to a stew. It is so simple to make, and with using the lamb broth it provides it with a nice, almost jelly like texture 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 85ml Pot Mint Sauce Main Ingredients: 20g Fresh Mint Leaves 20g Honey 70ml Lamb Cooking Juices (hot) or Bone Broth 3-4 g Pork Jelly Cubes (Optional - See TIPS below) Salt To Taste Recipe Instructions Strip the mint leaves from the stalks, and discard the stalks. Place the mint leaves on a chopping board and use a sharp knife and cut the mint into small pieces using a back and forth rocking motion on the knife. Meanwhile in a pan on low heat, heat the lamb cooking juices (and pork jelly cubes if using) and mix well. The mixture should be hot, but not boiling. Place the chopped mint leaves into a glass bowl and then pour in the lamb broth. Use a pestle to crush the mint leaves into the hot lamb broth to release the maximum amount of flavour from the mint. Finally, add the honey into the glass bowl and give it a good mix in, so that all the ingredients are well combined. Pour the mixture into an airtight glass jar and place it in the fridge. It will become slightly jelly-like in texture, but will not be set solid like a jelly. Tips If you wish to have a slightly jelly like consistency to your mint sauce, you can add a tiny amount of pork jelly cubes to the lamb cooking juices or bone broth. However if you are using rich, gelatinous lamb cooking juices then this is not required as the mint sauce will already inherit these qualities as it cools. Chop the mint finely, but do not turn it into a purée. Give the mint a good pounding with a pestle or rolling pin end, to extract the maximum amount of flavour. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Any honey and herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Check out my Leg Of Lamb - Slow Cooked In The Oven for instructions on how to make this. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Christmas Pork Treats Introduction & Inspiration These Christmas Pork Treats make for delicious party food. They have a wonderful bacon flavour to them and a slight chewiness courtesy of the pulled pork strands. The sprinkle of crispy Parma ham powder on top provides a good intense note of bacon as you bite into them. I hope you'll like them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 8 x Christmas Pork Treats (3.5cm x 6.5cm x 1.5cm) Main Ingredients: 135ml Lard 200g Pulled Pork Leftovers 45g Crispy Parma Ham Flakes 7g Crispy Parma Ham Powder Salt To Taste Recipe Instructions Add all the ingredients in a pan and cook on a low-medium heat until all the ingredients are warmed up and the lard has melted. Stir the mixture from time to time to ensure all the pulled pork and Parma ham flakes are coated in the lard. Grease a Christmas mould and then spoon the pulled pork mixture into the mould holes. Use the back of a spoon or a fork to press the mixture down to form an even layer. Sprinkle the top of the pulled pork shapes with crispy Parma ham powder and then allow them to cool in the mould, before placing it in the fridge for the ingredients to fully set. Once set, carefully remove the Christmas Pork Treats from their moulds and place on a serving plate. Enjoy! Tips These delicious treats can also be made into bars or whatever other shape you may wish to try! Try making them using bone marrow too, if you have no lard or tallow available. 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. If you would like to try a slightly sweet version of these Christmas Pork Treats, you can add a small amount of honey to the pan while cooking. Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Lard and Pork Crackling, Crispy Parma Ham Flakes, Crispy Parma Ham Powder, BBQ Pulled Pork and Pulled Pork - Ninja Bake Roast Option recipes for instructions on how to make all of these. These little shapes are great for special occasions like Christmas, and they are also perfect for parties, picnics, walks and other occasions when you would like to have a snack that you can bring with you that doesn't take up too much room, and yet is nutrient dense enough to keep you satiated. Depending on how fatty your pulled pork is, simply adjust the amount of lard accordingly so that you maintain a good PKD ratio. Video Not Available Yet....

Regime Type: PKD (With Allowances) Halloween Fingers Introduction & Inspiration Halloween Fingers are just a fun activity you can do with your family to decorate your Halloween food. They are super simple to make and do not require very long to cook. Make them as detailed as you fancy. The spookier the better! Happy Halloween! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 8 x Halloween Fingers Main Ingredients: 2 -3 Parma Ham Slices (or equivalent) 4 Egg Yolks Recipe Instructions Lay your slices of Parma Ham on a a wooden chopping board. Use a pair of kitchen scissors to cut out rough finger shapes in the form of rectangles. They can be slightly different sizes, as you prefer. On one end of each rectangle cut a u shaped curve (this is where the nail will be formed by the egg yolk). Beat your egg yolks together in a glass bowl. Heat up a pan on medium heat. Once hot, pour in the egg yolk. Now lay your finger shapes on top of the egg yolks (space them out a little). Allow the egg yolk to cook for 4 or so minutes. Once done, use a spatula to transfer the cooked egg yolk from the pan and place it back onto the wooden chopping board. Once cool, cut around the finger shapes with kitchen scissors and when you get to the top of each finger (where you had made a u shape), cut an oval shape in the egg yolk for the nail. You decide how you would like the nails to appear! Your Halloween Fingers are ready to use. Happy Halloween! Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Be sure to use free range, organic eggs. Use the Recipe Search functionality on the website to discover how to incorporate Halloween Fingers into various recipes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pork Sheets Introduction & Inspiration Having pork sheets on hand is very useful for so many different recipes! Not only do they taste nice in their own right, but they can also be used to make rolls, samosas, pork flakes, pie toppings, desserts and so much more. The limit is your imagination! The pork sheets are not only nutrient dense but incredibly sturdy and flexible. I hope you will give them a try as they're super easy to whip up. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Pork Sheets Main Ingredients: 100g Pork Tenderloin Leftovers 85g Pork Jelly Cubes 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. Stir often. Once done, 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 approx. 140 ml of the mixture on to the silicone mat on a baking tray and spread out a thin layer of the mixture using a spatula. 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 or 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. While still warm, transfer the sheet on to some greaseproof paper to avoid it going cold and potentially sticking to the silicone mat (this shouldn't happen if you remembered to grease the mat first). Follow the above steps to make the second sheet. Your Pork Sheets are now ready to use. If you are not going to be using the sheets straightaway, then store them in some greaseproof paper (or fold them into an airtight container) and keep refrigerated. Tips Ideally, purchase your meat and fat 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. Pork Sheets can be used in a number of ways, including for samosas, wraps, rolls etc. Use the Recipe Search functionality on the website to discover more. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Tasty Beef and Heart Burger Patties Introduction & Inspiration Beef and heart is a lovely combo for burger patties. They are juicy and delicious when cooked and full of flavour. They are super quick to make, have a great PKD ratio and can be made ahead of time if need be. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Tasty Beef and Heart Burger Patties (9cm diameter) Main Ingredients: 160g Chateaubriand Steak (or similar) 90g Veal Heart 55g Tallow 20g Beef Crackling (represents 33g fat) Salt To Taste Recipe Instructions Chop the veal heart and steak into small pieces. Add the pieces to a mini blender along with the salt and lard. Blend briefly until all the ingredients are well combined, but avoid over blending. Place a pastry circle (or burger patty circle) on top of a piece of greaseproof paper. Add half of the patty mixture from the blender into the circle. Use a spoon/burger patty press to press the patty down into a nice burger patty shape. Carefully remove the circle from around the patty. Repeat, to make the second burger patty. If you're not cooking your burger patties straightaway, place the patties in an airtight container in the fridge. Otherwise, go ahead and cook the patties in a shallow dish in the oven (to retain the cooking juices) . Add the beef crackling to the top of your burger patties (to ensure a good PKD ratio) and drizzle with any cooking juices. 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 Beef Crackling recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Tasty Beef and Heart Burger Patties into various dishes. If you don't have any beef crackling available, then simply use pork back fat, lard, tallow, bone marrow or other animal fat to ensure a good PKD ratio of meat to fat. The burger patties cook up really well in the oven. A small amount of fat will be rendered during the cooking process, so be sure to pour the juices over your burger at the end to retain a good PKD ratio. If you have an issue with consuming liquid fat, then simply reserve this for another recipe and add some extra fat to the tops of your burger patties to retain a good PKD ratio. If you are new to eating heart, then veal heart is certainly very mild. While you get used to incorporating heart, you can simply add slightly more steak and less heart if need be. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Tasty Lamb Burger Patties Introduction & Inspiration Lamb burger patties are juicy and delicious! They taste lovely served with slices of beef crackling on top and eaten with the flat bottom pork muffins. The patties can be whipped up in no time, as well as made ahead of time. Give them a try. They don't disappoint! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Lamb Burger Patties (9cm diameter) Main Ingredients: 200g Lamb Shoulder 60g Tallow Salt To Taste Topping For Burger Patties (For a good PKD ratio) 6g Beef Crackling (represents 10g fat) * Recipe Instructions Chop the lamb into small pieces. Add the pieces to a mini blender along with the salt and tallow. Blend briefly until all the ingredients are well combined, but avoid over blending. Place a pastry circle (or burger patty circle) on top of a piece of greaseproof paper within a large shallow dish (to retain the cooking juices) on a baking tray. Add half of the patty mixture from the blender into the circle. Use a spoon or burger patty press, to press the patty mixture down into a nice burger patty shape. Carefully remove the circle from around the patty. Repeat the above step, to make the second burger patty. If you're not cooking your burger patties straightaway, place the patties in an airtight container in the fridge, otherwise go ahead and cook the patties in the oven or a frying pan until cooked to your liking. Add the beef crackling to the top of your burger patties (to ensure a good PKD ratio) and drizzle with any cooking juices. 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. Use the Recipe Search functionality on the website to discover how to incorporate tasty lamb burger patties into various dishes. *The burger patties cook up really well in the oven. It's my favourite way of cooking them so far. Some fat will be rendered during the cooking process (approx. 30ml cooking juices per burger patty), so be sure to pour the juices over your burger patties at the end to retain a good PKD ratio. If you are eating the lamb patties on burger buns, then instead of consuming liquid fat (if you have issues with it), simply reserve this fat for another recipe and add some extra beef crackling to the tops of your burgers to retain a good PKD ratio. If you don't have any beef crackling available, then simply use pork back fat, lard, tallow, bone marrow or another animal fat to ensure a good PKD ratio of meat to fat. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Creamy Liver and Brain Soup Introduction & Inspiration This is a great organ soup to try out that takes just minutes to prepare. The combo of liver and brain doesn't disappoint when it comes to furnishing a nutrient dense and flavoursome soup. It has such a light, creamy, almost mousse-like texture to it. It's the perfect way to add some valuable nutrients into your meals without it feeling difficult to eat. The addition of crispy Parma ham flakes, gives the soup a wonderful bacon flavour which marries so well with the other ingredients. Give it a go. You'll be glad you did! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 Minutes Serving Size 1 x Bowl of Creamy Liver and Brain Soup Main Ingredients: 90g Veal Liver 90g Pig Brains - Poached 40g Oven Roasted Bone Marrow 130ml Bone Broth Salt To Taste Garnish (Optional) 10g Crispy Parma Ham Flakes or Beef Crackling Sprig of Parsley Recipe Instructions Pre heat the oven to 80c. Warm a serving bowl in an oven that has been pre heated to 80c. Wait for the oven to reach temperature and then turn it off, before adding your serving bowl. Add the bone broth and oven roasted bone marrow to a pan on medium heat. Once the ingredients are both warm, remove the pan from the heat and add the mixture to a high speed blender. Add the liver, salt and brains to the blender and blend all the ingredients together until smooth. Pour the mixture into a medium sized pan through a sieve (to catch any silvery membrane bits from the liver) and cook on low-medium heat for 3 minutes, stirring continuously. Increase the heat slightly and cook for one more minute until nice and hot. Continue to stir as the soup will begin to congeal otherwise. Once the liver and brain soup is cooked, pour the pan contents back into the blender and re-blend the soup briefly to ensure a super smooth texture for serving. Pour the soup into the warmed bowl and sprinkle the soup with a little crispy Parma Ham Flakes (or beef crackling) and top with a sprig of Parsley (optional). Enjoy your nutrient dense liver and brain soup! Tips Ideally, purchase your offal, 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. Any herbs 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 Oven Roasted Bone Marrow, Brains - Poached and Bone Broth - Pressure Cooker, Crispy Parma Ham Flakes and Beef Crackling recipes for instructions on how to make all of these. If you do not have any veal liver then you can substitute with lamb or beef liver. If you do not have any bone marrow then you can substitute with lard or tallow. 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) Steak Preparation for BBQ Introduction & Inspiration There is nothing more enjoyable over the summer months than to cook outdoors. Cooking meat on the BBQ is ideal, especially when you have family and friends over. This steak preparation video shows how simple it is to prepare steak for the BBQ, which will allow for a succulent steak with juices that are nice and salty. Good quality meat, prepared and cooked to perfection on the BBQ is a very enjoyable taste experience! Recipe Overview Preparation Time Less than 30 minutes (To Note: The steak should be placed in the fridge for a minimum of 1 hour and ideally overnight) Cooking Time 30 minutes to 1 hour (To Note: This will vary depending on the weight of the steak and desired cooking preferences). Serving Size This will vary based on meat weight and serving requirements. Main Ingredients: T Bone Steak Salt To Taste Recipe Instructions Prepare your BBQ grill for cooking and ensure the grill is at the desired temperature. Prepare your steak ahead of time by placing it on a wire rack, placed within a baking tray so that air can circulate around the meat. Use rock salt or sea salt to season each side of the steak with salt. Place the meat on the baking tray in the fridge for at least one hour so that the salt, by the process of osmosis, will allow the juices that initially come out of the meat go back in. The juices of the steak will then be nice and salty. Once the meat has sat in the fridge on the wire rack for at least one hour remove it from the fridge. Pat the meat dry with a paper towel on both sides. This will ensure the meat is ready to cook. Place the steak on the heated BBQ grill and cook until the internal temperature of the meat reaches your desired level of doneness. Once cooked, remove the steak from the BBQ grill onto a serving plate. Allow the steak to rest before slicing it so that the juices in the middle of the steak redistribute towards the outside. Enjoy your succulent BBQ steak! Tips Cooking Times: As a rough guide, for a 1.2kg T Bone Steak, allow 40-45 mins for medium doneness. Before placing your steak onto the BBQ grill, you can brush it with a little melted tallow. This will give the steak a beautiful crust. A digital steak thermometer is a handy device to check the internal temperature of the meat while cooking on the grill, so that you cook your steak to perfection. Serve your succulent steak with some oven roasted bone marrow. Ideally, purchase your meat from pasture raised sources that are Nitrate, Nitrite & Additive Free. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Video

Regime Type: PKD (With Allowances) Mini Madeleines Introduction & Inspiration These mini ''Madeleines'' were inspired from the madeleine or petite madeleine which is a traditional small cake from the Lorraine region in northeastern France. Madeleines are very small sponge cakes usually with a shell shaped appearance. As they have a very similar taste and texture, these little beauties were born! I hope you'll like them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 minutes Serving Size 15 x Mini ‘’Madeleines’’ Main Ingredients 35g Pressure Cooked Tripe 20g Tallow 105ml Egg Yolk Sauce 30g Honey Recipe Instructions Pre heat the oven to 160c. Place the tallow and pressure cooked tripe into a pan on low heat. Stir constantly until the fat has melted. Remove the pan from the heat and pour the contents into a small mini blender. Blend the mixture until smooth. Add the honey and egg yolk sauce to the mini blender and blend once more, until all the ingredients are well combined. Grease a silicone mould tray with tallow or lard. Pour the contents of the blender container into the mini rectangular holes of the mould tray. Put the tray on a baking tray and place in the pre-heated oven for 20 minutes. Once done, brown the tops for 1 - 2 minutes for a little extra colour (optional). Keep an eye on them to ensure they don't burn! Remove the tray from the oven, and allow the mini ''madeleines'' to rest on the countertop to cool for 5 -10 minutes. Place them on a serving plate and enjoy warm. They also taste great cold too! Store any leftovers in an airtight container in the fridge. Enjoy! Tips Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Be sure to use free range, organic eggs to make your egg yolks 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 ). Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my 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 mini ‘’madeleines’’ into various dishes. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Flakes Introduction & Inspiration Starting with healthy ingredients has always been my priority, and these beef flakes are extremely versatile and give you all the health benefits from grass fed minced beef at the same time! They can be ground into a fine powder similar to flour, or simply kept as bigger flakes for coating your favourite food or indeed for making your favourite desserts. I hope you will find them a handy addition when creating your culinary delights. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 200g Beef Flakes Main Ingredients: 5 x Beef Sheets Recipe Instructions Make the Beef Sheets as per the recipe instructions. Roughly tear up your beef sheets into a food processor, and then place the lid on the processor and set it on high speed until you achieve the desired flake size (Bigger flakes just require a quick whizz around, and with a slightly longer blend you can achieve a finer powder, similar to flour). Pour the Beef Flakes into an airtight container if you are not using them straightaway, and store in the fridge. Your Beef Flakes are ready to use. Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Beef Sheet recipe for instructions on how to make this. Video Not Available Yet....

Regime Type: PKD (With Allowances) Christmas Sponge Pudding Introduction & Inspiration A Christmas dessert that is both delicious and yet effortless to make! Christmas is the season of sharing, and desserts like this are too good not to share with loved ones. It's super simple to whip up, and only comprises a handful of ingredients. I hope you will enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 30 minutes to 1 hour Serving Size 7 x 50ml Ramekins Main Ingredients 100g Pressure Cooked Beef Tripe 45g Lard or Tallow 40g Honey 120ml Warm Water 4 Egg Yolks Optional Toppings Seasonal Berries Recipe Instructions Preheat the oven to 150c. In a pan on low heat, add the beef tripe, the lard or tallow and the water. Once the lard or tallow has melted, then allow the mixture to cool. Transfer the mixture to a high speed blender. Blend for a good 1 -2 minutes until the mixture is really nice and smooth. Meanwhile, in a bowl whisk the egg yolks well with the honey for 2-3 minutes. Pour the blender ingredients into the bowl and whisk all together for a few minutes. Pour the mixture into 7 ramekins or muffins pots. Add the ramekins to the bottom of a deep baking pot. Pour in boiling water into the pot (be careful not to splash any water into the ramekins) so that the water goes about 1 inch up the side of the ramekins (a bain marie - hot water bath). Place the lid on top of the pot. Place the pot into the middle shelf of the oven and cook for 30-35 minutes. Remove the pot from the oven and leave to cool for a couple of hours before serving the sponge puddings. Tips Feel free to decorate the tops of the puddings with a few seasonal berries just before serving. You could also grate some beef crackling on top for a little crunch. 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. 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 ). Video Not Available Yet....

Regime Type: PKD (With Allowances) Beef Shin 'Mash' Introduction & Inspiration Beef Shin is a succulent and flavour-packed cut of meat when slow cooked. Combine it with a delicious egg tallow 'mash' on top and it really will feel like Christmas! Enjoy your meal! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Beef Shin 'Mash' Main Ingredients: 100g Beef Shin Leftovers 65g Egg Tallow 'Mash' Beef Shin Cooking Juices Salt to Taste Garnish 1/2 Tsp Dried Parsley (Optional) Recipe Instructions Pre heat the oven to 80c. Make the egg tallow 'mash' and beef shin as per the recipe instructions. Add the egg tallow 'mash' to a pastry piping bag. Place a serving dish on a baking tray. Wait for the oven to reach temperature and then turn it off, before adding your tray to the oven. Warm the beef shin leftovers in a medium sized pan with the cooking juices, until it's nice and hot, stirring occasionally. Season the beef to taste. Remove the warm serving dish from the oven and then pour in the hot beef and cooking juices. Pipe the egg tallow 'mash' over the top of the meat and sprinkle with a little parsley (optional). Enjoy your meal! Tips 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. Be sure to use free range, organic eggs in the 'mash'. 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 herbs 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 Beef Shin - Slow Cooker and Egg Tallow 'Mash' recipes for instructions on how to make these. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Mini Liver Pancakes Introduction & Inspiration These cute little liver pancakes take next no time to cook and are great way to consume liver on a regular basis in a fun way! You can eat them as is, or why not add your own favourite toppings to them! They make the perfect party food and are great when you simply feel like an extra boost of liver. Give them a go and see what you think. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 minutes Serving Size 6 x Mini Liver Pancakes (8cm Diameter, or makes 9 x 5cm Diameter) Main Ingredients: 200g Lamb Liver 100g Lard (plus extra for frying and greasing) Salt to Taste (optional) Recipe Instructions Rinse your lamb liver under running water and remove any silvery membrane from it. Cut the liver into smaller pieces and add it to a mini blender, together with the lard and a touch of salt (optional). Blend all the ingredients together until the mixture is nice and homogenous. Heat up a small amount of lard in a crepe pan or frying pan on medium-high heat. Brush the fat around the pan using a pastry brush. Once the fat has melted completely and the pan is nice and hot, turn the frying pan heat down to medium (#6 on my hob which goes up to #9 ). Grease the inside of a pastry circle. Place the circle on the centre of the pan and use a spoon or spatula to add 1 heaped tablespoon of the mixture into the pastry circle. Use your spoon to level the mixture off. Cook the pancake for 40 - 50 seconds initially. Carefully remove the pastry circle from around the pancake. Use a spatula to carefully flip the pancake over. Cook for a further 30 - 45 seconds approximately ( To Note: the time needed may be less once the pan is nice and hot, so keep an eye on the pancake). Use a spatula to remove the pancake from the pan and place it on a serving plate. Add a little extra fat around the pastry circle, place it in the centre of the frying pan again, and repeat the above steps to make the remaining 5 pancakes. Your Mini Liver Pancakes are now ready! Enjoy! Tips These pancakes can be made in various shapes. Use different pastry cutters for different effects. If you simply use a spoon to add the batter to the frying pan, you arrive at a more oval looking pancake. If you soak the liver in a little salted water for a few hours prior to cooking, it will give the liver an even milder flavour. 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. These mini pancakes taste delicious warm. They are still a little pink and juicy on the inside and have an extremely mild flavour. If you don't happen to have any lard to hand, then simply use tallow or another animal fat. For a perfect PKD Ratio consider adding 14g meat on top of each mini liver pancake. Use the Recipe Search functionality on the website to discover how to incorporate Mini Liver Pancakes into various dishes. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Sausage and Greaves Spread Introduction & Inspiration If you love smoked sausage and greaves pâté, then you'll appreciate this creamy combo. The spread is perfect for coating your PKD meats or spreading onto 'bread'. The flavours marry together so well. Give this a try and see what you think. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 75ml pot of Sausage and Greaves Spread Main Ingredients: 40g Greaves Pâté 25g Eskimo Smoked Scout Sausage 10ml Bone Broth (Hot) Garnish 1 slice of sausage Recipe Instructions Chop the sausage into small cubes. Add the greaves p âté to a medium sized bowl and mash down with a fork until it's nice and soft. Add in the small cubes of sausage and combine well with the greaves p âté . Pour in the hot bone broth and give this a good mix in. If you're not going to be using the spread straightaway, use a spatula to add the contents of the bowl to an airtight glass container. Top with a slice of sausage for decoration (optional). Enjoy your sausage and greaves spread! Tips Ideally, purchase your meat, fat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Sausage and Greaves Spread into various dishes. Any one of the Eskimo Kitchen smoked sausages will work for this recipe. So if you are out of scout sausage then why not try another type from Eskimokitchen.eu . They're all delicious! Eskimo Smoked Scout Sausage is a traditional sausage made with just sea salt and pork, allowing the full flavour of the Hungarian Big White pork to shine through. It's also a perfect food for those with allergies or food sensitivities due to the absence of any spices. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Video Not Available Yet....

Regime Type: PKD (With Allowances) Liver and Egg Sheet Introduction & Inspiration If you're looking for a sheet that can be used for various recipes including lasagna's and rolls, look no further! Liver turns out to be the perfect ingredient as it cooks into a sturdy sheet and yet remains so very flexible. As a little twist to the basic liver sheet, if you tolerate egg yolks well, you can make this slightly modified version by adding egg yolks on top. The sheets are super simple to whip up and don't require much cooking time. I hope you'll enjoy the possibilities that nutrient dense liver and egg sheets can provide to your health in various recipes. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Liver and Egg Sheet Main Ingredients: 200g Veal Liver 95ml Egg Yolk (~6) Salt To Taste Lard for Greasing Recipe Instructions Preheat the oven to 160c (convection - middle shelf). Remove any silvery membrane from the liver if you can (just to make the final mixture smoother), before placing it into a high speed blender with some salt. Blend, until the mixture is nice and smooth. Grease a silicone baking mat (e.g. De Buyer) with lard. Pour the mixture on top of the silicone mat on a baking tray and spread out a thin, even layer of the mixture using a spatula to cover the mat. Place the baking tray in the oven and cook for 3 or 4 minutes. Remove the baking tray from the oven and pour the egg yolk over the top of the liver sheet. Use a spatula to spread the egg yolk evenly over the liver sheet. Place the baking tray back in the oven and cook for a further 10 minutes (check often towards the end of the cooking time to avoid the egg bubbling up too much. You should be able to peel the sides of the sheet up, without any ingredients sticking to the mat). Remove the baking tray from the oven and allow the sheet to cool on the kitchen countertop for 10 minutes or so. If you are not going to be using the liver & egg sheet straightaway, transfer it on to some greaseproof paper and cover. Place it in the fridge. Tips 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. Be sure to use free range, organic eggs. If you do not have any lard for greasing your mat, substitute with tallow. If you do not have any lamb liver, you can certainly use veal or beef liver as well. Use the Recipe Search functionality on the website to discover how to incorporate liver and egg sheets into various dishes. As a slightly variation, you can also make a liver and egg sheet too, if you do ok with egg yolks of course. See my Liver and Egg Sheet recipe for this slightly modified version. To achieve an even thinner sheet, you can also add a small amount of bone broth to make the liver mixture slightly thinner before pouring it on top of the silicone mat. Be sure to add an appropriate amount of fat to accompany your sheet, to achieve a perfect PKD ratio. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Lamb Crispy Wafers Introduction & Inspiration These Lamb Crispy Wafers are a nice, vibrant orange colour. They have a lovely flavour profile to them and can be used to garnish various recipes as well as provide an unusual touch to your recipe creations in the form of basket/bowl to place desserts or other ingredients into, as rolls or as a wafer accompaniment for various dishes. The texture is also super fine like Filo Pastry, so they add a delicate, crispy touch to other recipe ingredient textures. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Lamb Crispy Wafers Main Ingredients 50g Pork Jelly 35ml Lamb Cooking Juices Salt To Taste Recipe Instructions In a pan on low heat melt the pork jelly with the lamb cooking juices and a little salt (if using) and stir the mixture until everything is well combined. Just before the lamb pork jelly mixture is ready (30 - 45 seconds), heat your crepe pan up on medium-high heat. Once the crepe pan is hot, pour approximately half of the mixture into the crepe pan and use a pastry brush and work quickly to brush the mixture over the surface of the hot crepe pan. You will need to give it a few coats. When the pan is sufficiently hot, you should see the mixture soon change to a light brown type colour within a few seconds. At this point, act quickly with a spatula to lift up the edges of the wafer and then use a pair of kitchen tongs to remove the wafer from the base of the crepe pan on to a serving plate. Repeat the above steps until all the lamb pork jelly mixture has been used up. Your Lamb Crispy Wafers are now ready to use! Tips Be sure to use some kitchen tongs to remove the wafers from the pan. It's so much easier with your hands! If you remove the Lamb Crispy Wafer quickly from the hot crepe pan and place it in a rack in a U shape, the wafer can be used as a taco holder. Ideally, purchase your meat, skin and animal fats 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 Leg Of Lamb - Slow Cooked In The Oven, Pork Jelly Cubes and Bone Broth - Pressure Cooker recipes for instructions on how to make these. If you do not have any lamb cooking juices handy, then simply substitute with bone broth. Bear in mind that the protein content of gelatine needs to be taken into account when you add fat for PKD purposes. Video

Regime Type: PKD (With Allowances) Pulled Pork Bread Introduction & Inspiration First of all, what's not to like about pulled pork! It's deliciously succulent and juicy and is a great crowd pleaser, especially when you have lots of family and friends over. So I was eager to create a pulled pork bread that shared these wonderful qualities, with a good PKD ratio, and a taste that both PKD and non PKD folks alike will enjoy! The bread has a nice crust that forms on top and is sturdy enough for sandwiches. It can also be pan fried to make it nice and crispy to accompany various dishes. Please do give this one a try and let me know what you think. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Pulled Pork Bread Loaf (15cm x 7.5cm x 5cm) Main Ingredients: 200g Pulled Pork Leftovers 70g Lard 60ml Egg Yolk Sauce - Pasteurised 60ml Bone Broth Salt To Taste Glaze: 1 tsp Lard 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 lard has melted and the pulled pork 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 the 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 slightly 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 lard. Allow the loaf to rest on the countertop to cool. If you are not going to be eating the pulled pork bread straightaway, store in an airtight container in the fridge. Tips Ideally, purchase your meat and fat 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 BBQ Pulled Pork, Bone Broth - 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 Pulled Pork Bread into various dishes. If you do not have any lard to hand, then substitute with tallow or another animal fat. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Christmas Beef Fudge Introduction & Inspiration These dairy-free beef 'fudge' bites make a perfect party food addition over the festive period. They are wonderfully creamy and delicious and are totally guilt-free. Enjoy them savoury or with a slight touch of sweetness. Both ways are equally scrumptious! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size 14 x Mini Christmas Beef Fudge circles Main Ingredients: 70g Beef Crackling Purée 50g Greaves Pâté 50g Tallow - softened 20g Blueberry Honey (Optional) Recipe Instructions Add the softened tallow and greaves pâté to a glass bowl. Use a fork to mash the greaves pâté into the tallow. Add the beef crackling purée to the bowl and give everything a good stir together. For a slight touch of sweetness to your beef 'fudge', add the blueberry honey (Optional) to the bowl and give the mixture one final stir so that all the ingredients are well combined. Use a spatula or spoon to add the mixture to silicone mould tray. Place the tray in the fridge for the 'fudge' to set properly. Once set, you can store the 'fudge' in an airtight glass container in the fridge ( you can also freeze them should you wish and bring out the 'fudge' 5 - 10 minutes before serving). Enjoy! Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey or fruit 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 Beef Crackling Purée and Beef Crackling (for how to make Tallow) recipes for instructions on how to make these. Smallholder's Blueberry Honey is an acacia honey flavoured with wild blueberries, with 100% natural ingredients. Wild blueberries are soaked in crystal-clear acacia honey which gives this handmade speciality its inimitable fruity flavour. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu The Greaves Pâté is made from 100% pork greaves and is an extremely rich, dense and slightly textured paste. Although creamy in texture, the product does not contain any dairy and is also guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu 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....