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: 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....

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Regime Type: Without Eggs, Strict PKD (No Allowances) Crunchy Parma Ham Mini Galettes Introduction & Inspiration These Crunchy Parma Ham Mini Galettes have a delicious crust to them and are perfect for coating with your favourite mayonnaise or pâté along with beef or pork crackling crumbs. They are easy to make, with a perfect PKD Ratio and are nice and crispy done in a frying pan. I hope you like them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 7 x Crunchy Parma Ham Mini Galettes Main Ingredients: 40g Lard 130g Pressure Cooked Beef Tripe 20g Crispy Parma Ham Flakes 20ml Bone Broth Salt To Taste Recipe Instructions Place all the ingredients into a small pan and cook on low heat, until everything is nice and warm and the lard has melted. Pour the mixture into a small blender and blend until all the ingredients form a smooth batter. Allow the batter to rest for 5 minutes. Just before the batter is ready, heat a frying pan on medium heat. Add half of the batter to the centre of your frying pan and use a spatula to flatten it out into a circular shape (6-8mm thick). Cook for 7-8 minutes on one side until nice and crispy, then flip over with a spatula and cook for 3 or so minutes on the other side. Remove the galettes on to a serving plate and allow to cool down slightly, before enjoying these crunchy galettes with your favourite bacon mayonnaise or other condiment. Liver pâté, is also lovely spread on top of these galettes. Any leftovers can be placed in an airtight container and stored in the fridge. 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 Crispy Parma Ham Flakes and Beef Tripe - Pressure Cooker recipes for instructions on how to make these. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tartare - PKD Style Introduction & Inspiration Beef tartare, a delightful dish, features finely chopped high-quality raw beef blended with seasonings. Served either at room temperature or slightly chilled, this variation departs from the traditional recipe by omitting egg yolk. For those that cannot consume eggs right now, I’ve crafted a version using egg-free mayonnaise, which imparts a creamy finish to the wonderfully tender meat. The result? A taste that’s simply wonderful—perfect for savouring during the hot summer months! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: Add a glass bowl to the freezer a few hours ahead of making the recipe) Cooking Time N/A Serving Size 1 x Beef Tartare - PKD Style (11cm Diameter) Main Ingredients: 135g Beef Fillet 40g Creamy Sauce Dip 30g Bone Marrow Salt To Taste Decoration (Optional) 1 Radish - Cut into Quarters Parsley Leaves - Fresh Recipe Instructions A few hours ahead of making the beef tartare, place a glass bowl in the freezer so it's nice and cold. Cut the beef fillet into thin strips, and then cut the strips into small cubes. Place the beef cubes into a bowl and reserve in the fridge. Remove the bowl from the freezer and add the beef. Next add some salt. Use a spatula to give the ingredients a good mix up. Drain the soaked bone marrow, pat dry, then push the marrow out of the centre of the bone. Slice this into small cubes. Add the cubes to the bowl and stir in with the beef. Now, add the creamy sauce dip to the bowl and give the mixture a good stir. Perform a quick taste test to see if any additional seasoning is required. Place a pastry circle in the centre of a serving plate. Around the circle you can scatter a few fresh parsley leaves and radish quarters for decoration (optional). Add the beef tartare mixture to the pastry circle and press down to level the mixture out. Carefully remove the pastry circle from around the beef and place a parsley leaf on top for decoration. Your beef tartare - PKD Style is ready to serve! Tips Serve the Beef Tartare immediately while it's nice and cold. You can briefly refrigerate to get a slight chill, but only for about 15 minutes before you eat. Slice the beef as quickly as possible (being careful obviously!) to ensure the meat remains nice and cold. 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. 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 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 Creamy Sauce Dip recipe for instructions on how to make this. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Oxtail Soup Introduction & Inspiration This is such a lovely, rich and filling soup. It is full of nutrient dense ingredients that will leave you satiated for hours. It's super quick to make and so satisfying to eat. What could be better! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Makes: 1 x Serving Main Ingredients: 85g Oxtail Leftovers 100ml Oxtail Cooking Juices or Bone Broth 25g Fried Pork Back Fat - cut into small strips Salt to Taste Recipe Instructions Follow the Oxtail - Slow Cooker as well as Bacon and Bacon Fat - Smoked recipes as per the instructions. Place the fried pork back fat pieces on a chopping board and chop into little strips or cubes. Reserve. Add the shredded oxtail to a pan, together with the oxtail cooking juices (or else bone broth). Warm the soup gently on a low heat, until it's the perfect temperature for you. Perform a taste test to ensure the mixture has enough seasoning. If need be, add a touch of salt and mix. Pour the soup into a serving bowl and top with the fried pork back fat bits scattered on top. Enjoy! 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. Check out my Oxtail - Slow Cooker, Bacon and Bacon Fat - Smoked recipes for instructions on how to make these. Garnish the soup with a little fresh dill or parsley as well if you wish, or even some Crispy Parma Ham Flakes. Remember that 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. Serve the soup nice and hot on a cold winter's day or whenever you want a nutrient boost! 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: 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

Regime Type: Without Eggs, Strict PKD (No Allowances) Crispy Sautéed Sweetbreads Served On A Flat Bottom Sweetbread Muffin Introduction & Inspiration Prepare to savour the delicate flavours and unique texture of crispy sautéed sweetbreads served on a beef and sweetbread muffin. Sweetbreads are a gourmet experience and an excellent nutritional source. With a creamy yet crisp texture, this dish promises to be a memorable addition to your culinary repertoire. I hope you'll enjoy this one. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Crispy S autéed Sweetbreads Served On A Flat Bottom Sweetbread Muffin Main Ingredients: 1 x Flat Bottom Beef and Sweetbread Muffin 110g Prepared Sweetbread 100g Oxtail Cooking Juices/Jelly Oxtail Fat for Frying Salt To Taste Recipe Instructions Prepare the sweetbread as per the recipe instructions. Ensure your sweetbread is nice and dry. Pat it with a paper towel if necessary. In a large pan, heat the tallow or lard over medium-high heat. Add the sweetbread. When the fat has melted, sprinkle the sweetbread with a little salt before adding to the centre of the hot pan. Use a splash or splatter guard to cover the frying pan. Cook for 2-3 minutes, basting your sweetbread from time to time. While your sweetbread is cooking, pour the oxtail 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 oxtail sauce from the pan into a serving jug ready for use. Turn the sweetbread over with a kitchen tong, baste it with the hot oil and then add the splatter guard back on top of the frying pan. Cook for a further 2-3 minutes until the sweetbread becomes golden brown and crisp. Transfer the cooked sweetbread to a wooden chopping board to rest for a few minutes, before slicing. Warm up your muffin on a serving plate, before adding the slices of sweetbread on top of the muffin using kitchen tongs. Add a sprinkle of salt over the sweetbreads and drizzle with the hot sauce. Enjoy! Tips Check out my Preparing Sweetbreads recipe for instructions on how to prep your sweetbreads. If you like this recipe why not check out my Crispy Sautéed Sweetbreads Served With A Beef Cheek Sauce. The sweetbreads are perishable and so when you get them, cook them as soon as possible. The sweetbreads shouldn't be pink inside, it should be cooked in the centre. The soaking and pressing process helps draw out all of the blood and impurities. Ideally, purchase your 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 sweetbreads into various dishes. Fun fact: The name sweetbreads? Well, they are sweet because they taste richer and sweeter compared to typical meat, and they are bread because the old English word for flesh is bræd. Fun fact: Sweetbreads were once very commonplace, especially in the 1700s and 1800s. Fried, breaded sweetbreads were commonly used as a garnish for meat dishes. These days, they're more expensive and rare than they were back then, so they're treated as a delicacy and usually served on their own. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Tasty Lamb, Kidney and Crackling Burger Patties Introduction & Inspiration These burger patties taste delicious and are so nutrient dense too! They are a breeze to make, and taste wonderful on my flat bottom lamb muffins. Give them a go. You'll see what I mean! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Tasty Lamb, Kidney and Crackling Burger Patties (9cm diameter) Main Ingredients: 150g Lamb Shoulder 65g Lamb Kidney 28g Beef Crackling (represents 45g fat) 30g Tallow Salt To Taste Recipe Instructions Chop the lamb, kidney, tallow and beef crackling into smallish cubes. Add the ingredients to a mini blender along with some salt. 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 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. Add the burger patties to a large shallow dish (to retain the cooking juices), placed on baking tray. 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 until cooked to your liking. Drizzle your burger patties with the cooking juices*. Enjoy! Tips Depending on how fatty your lamb shoulder meat is, adjust the extra fat added accordingly for a good PKD ratio. 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, kidney and crackling burger patties into various dishes. *The burger patties cook up really well in the oven or in the air fryer (less cooking time is required). Some fat will be rendered during the cooking process 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 patties on burger buns, then instead of consuming liquid fat (if you have an issue with this), 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. If you are new to eating kidney, it's extremely mild. While you get used to the flavour, you can simply add slightly more lamb and less kidney if need be. Honestly though, it's very difficult to detect in the burger patties. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Bone Broth - Pressure Cooker Introduction & Inspiration This homemade Bone Broth is so wonderfully jiggly and delicious! Bone Broth is rich in minerals that build and strengthen your bones and contains many healthy nutrients, including vitamins, amino acids and essential fatty acids. Recipe Overview Preparation Time Less than 30 minutes Cooking Time 3.5 hours Serving Size 2 x Jars of Bone Broth (1910ml Bone Broth in total) 110g Bone Broth Fat Main Ingredients: 1950g Bones (280g Oxtail Bones, 1140g Marrow Bones, 530g Long Marrow bones) 2 litres Water Recipe Instructions Remove all the bones from your fridge or freezer and place them in your Pressure Cooker Container. Add enough water to cover the ingredients. Place the Pressure Cooker lid on, and set to 'Seal'. Use the LOW pressure cooker setting and cook for 3.5 hours. Once the cooking time has ended, remove the bones from the container with a slotted spoon into a bowl, and then strain the broth into large enough glass jars (I tend to sterilise them with hot water first). Provided you have a good, thick layer of fat that has solidified on top of the liquid, then you can keep it in the fridge for a couple of weeks. If you don’t have a good fat layer on top (or you are using it in another recipe), bone broth will keep for 3-4 days in the fridge or it can be stored in the freezer. Tips I tend to add salt once the broth is made, and depending on what I am using the broth for in my recipes. By not salting the broth during the cooking process, you are free to add salt as required, if it's needed so that you don't have dishes that are too salty. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. The pressure cooker method helps produce broth that ends up like jelly once it has cooled. The fat layer that will form on the top of the broth as the broth cools, can be scooped off the broth and used as fat to accompany another meal, or in a different cooking recipe - check out my Bone Broth and Parma Ham Mayonnaise recipe for instructions on how to make this. If you are going to freeze your bone broth, make sure your jars are freezer safe and always freeze broth for 24 hours without the lid first to prevent the jars from cracking. Video

Regime Type: PKD (With Allowances) Creamy Egg and Marrow Ice Cream Introduction & Inspiration Creamy Egg and Marrow Ice Cream tastes lovely and rich, with an almost biscuity, custardy type profile to it. It has a very nice creamy texture and combines wonderfully with the pork crackling crumbs for those special moments in life. I hope you'll enjoy it too! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The ice cream needs to be placed in the freezer for at least 24 hours once made) Cooking Time Less than 30 minutes Serving Size 1 x 386ml pot of Creamy Egg and Marrow Ice Cream Main Ingredients: 190g Oven Roasted Bone Marrow 120g Egg Yolk Sauce 50ml Bone Broth 45g Honey Salt Recipe Instructions Make the oven roasted bone marrow as per the recipe instructions. Add the oven roasted bone marrow, bone broth, honey and salt to a pan on low heat for a minute or so until the honey has dissolved. Pour the mixture into a blender and blend, until all the ingredients are nicely combined together. Pour the egg yolk sauce into the pan and slowly pour in the mixture from the blender into the egg yolk. Pour a little at a time and mix in well using a spatula, before proceeding to add some more of the blender mixture. Once all the ingredients have been incorporated in the pan, pour the contents through a sieve into a Ninja Creami pot. Allow the ice cream mixture to cool down completely. Place the lid on your pot, and place it upright (& level) in the freezer for a minimum of 24 hours before proceeding to make your Creamy Egg and Marrow Ice Cream. Remove the Ice Cream pot from the freezer and place it in the Ninja Creami and proceed to mix the ice cream (this may take a few spins using the Gelato or Ice Cream option). Enjoy! Tips Ideally, purchase your 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 ). 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 Oven Roasted Bone Marrow, Bone Broth - Pressure Cooker and Egg Yolk Sauce - Pasteurised recipes for instructions on how to make these. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Crunchy Tallow Spread Introduction & Inspiration This crunchy tallow spread is exactly what the name suggests, spreadable with a slight sweetness and a little crunch to it. A great twist on the basic tallow for certain recipe occasions. Try this one as a butter substitute. You will not be disappointed! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 100g pot of Crunchy Tallow Spread Main Ingredients: 80g Tallow (soft) 15g Eskimo Pork Crackling Crumbs (or homemade version) 5g Honey (Optional) Recipe Instructions Mix all the ingredients in a small glass bowl. Once well mixed, use a spatula to add the mixture into an airtight glass container. Add a few extra pork crackling crumbs on top for decoration. Store in the fridge. Tips 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. Check out my Lard and Pork Crackling - Air Fryer recipe for instructions on how to make your own homemade pork crackling and crumbs. This spread is delicious, nice and cold from the fridge. 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 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. Use the Recipe Search functionality on the website to discover how to incorporate Crunchy Tallow Spread into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Brain and Liver Omelette Introduction & Inspiration Brain and Liver Omelette is just a deliciously tasty offal omelette. It's slightly more fragile than your regular omelette given that it's egg free, but boy does it taste yummy! It has an incredibly light and airy texture and tastes wonderful accompanied with slow cooked beef cheek and crackling. 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 30 minutes Serving Size 1 x Brain and Liver Omelette Main Ingredients: 100g Veal Liver 1 x Pig's Brain Tallow or Lard - for frying 35g Oven Roasted Bone Marrow - warm Salt To Taste Filling 50g Beef Cheek Leftovers 20g Beef Crackling - cut into small cubes Garnish Sprig of Parsley (Optional) 100ml Beef Cheek Cooking Juices/Jelly Recipe Instructions Pre heat the oven to 80c. Warm a serving plate 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 plate. Soak the pig brain in a bowl of aired water with some salt for 30 minutes - 1 hour. Remove the brain and place it in the palm of your hand. Run a little water from the tap and carefully use your fingers to remove the thin outer layer of membrane. Take your time doing this and clean a little under the running water as you go. (I prefer to hold the brain in my hand as I can then feel if there are any little bits of bone still left in the brain which isn't always possible to detect if you have the brain emerged in water for the cleaning process). Place the liver, warm bone marrow and salt in a high speed blender and blend until the mixture is smooth. Pour the mixture into a metal bowl. Use an electric hand whisk (or regular whisk) and beat the liver mixture vigorously to incorporate as much air as you can. Once you have beaten the liver, add in the pig brain and continue to use the electric hand whisk, to whisk the mixture for another minute or so. Once the mixture is ready for cooking, work quickly as the bubbles will soon disappear. Add the tallow or lard to the frying pan on a med-high heat. The fat should be melted and nice and hot. Pour the mixture from the bowl into the hot pan with the help of a spatula. Lower the heat slightly. Leave the mixture for 3 - 4 minutes to get some colour 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 amount of colour. While your omelette is cooking, 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 ready for use. You can flip the omelette over by placing a splatter guard or other flat pan (larger, than the frying pan) over the top of the frying pan and in one quick movement tip them upside down so that the omelette lands on the top of the splatter guard. Carefully slide the omelette back into the frying pan. ( To Note: This is somewhat delicate as the omelette is more fragile with not containing eggs. This step is not necessary if you are not comfortable flipping it. Just ensure your omelette is cooked through) Once cooked to your liking, use a spatula to gently transfer the omelette from the pan onto a warm serving plate. At this stage you can add some warm beef cheek and crackling cubes to one half of the omelette, before using your spatula to carefully fold the other half of the omelette over the top of the filling mixture. Drizzle your omelette with some rich beef cheek sauce, add a sprig of parsley for decoration (optional) and serve up nice and hot. Bon Appetit! Tips To Note: Flipping the omelette over is somewhat delicate, as the omelette is more fragile with not containing eggs. This step is not necessary if you are not comfortable flipping it. Just ensure your omelette is cooked through. If you are going to flip the omelette, grease the splatter proof guard well, to ensure it doesn't stick. The strong taste of brain is normally due to the thin outer layer of membrane, and so soaking the brain and subsequently removing the membrane will help to give your brain a lovely creamy and mild taste. Ideally, purchase your 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. 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 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 Crackling and Braised Beef Cheek - Slow Cooker recipes for instructions on how to make these. You can use lard or tallow interchangeably. If you do not happen to have any beef cheek cooking juices available, substitute with another rich and flavoursome sauce. If you cannot get hold of pig brain, then use veal brain or else lamb brain. The pig brain weighed approx. 60g once prepared. 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Regime Type: Without Eggs, PKD (With Allowances) Apple Puree Sauce Introduction & Inspiration Apple Purée Sauce makes a great accompaniment for many ingredients. The slight sweetness of the apple sauce complements the richness of things like pork chops, and the two flavours together make a satisfying meal. It also goes well with many other types of meat, such as chicken and beef and can be used for desserts like Apple Crumble to add subtle flavour. It's something that's nice to try from time to time as a special treat. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 85g Pot of Apple Purée Sauce Main Ingredients 1 x Apple 20ml Water or Bone Broth 6g Honey Recipe Instructions Peel and core the apple. Chop the apple into slices and then chop the slices into smaller pieces. Place the apple pieces into a small pan, together with the water and the honey. Cook on low heat and stir regularly. Cook until the apple is soft and all the honey has dissolved in the water (8 -9 minutes). Remove the pan from the heat and allow the mixture to cool, before transferring to a lidded glass pot and placing in the fridge. Tips Any fruit s hould be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Use the Recipe Search functionality on the website to discover how to incorporate Apple Purée Sauce into various dishes. Apple purée sauce is lovely with pork slices or on top of a pizza for a sweet & savoury effect. It's also perfect for dessert recipes such as Apple Crumble. Video Not Available Yet....

Regime Type: PKD (With Allowances) Hearty Beef Burger Introduction & Inspiration If you're looking for a delicious, juicy and tender burger, look no further! The beef and heart burger patty marries perfectly with the flat bottom lamb muffins. It is both nutrient dense, has a great PKD ratio and is so amazingly satisfying! The next time you're debating whether to try a burger, try this one ;-) X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Hearty Beef Burger Main Ingredients: 2 x Flat Bottom Lamb Muffins 1 x 110g Beef and Heart Burger Patty Salt To Taste 15g Beef Crackling - plus extra if required * Recipe Instructions Pre heat the oven to 160c. Once the oven is up to temperature place the Beef and Heart Burger Patty into a similar size dish and set it on a baking tray. Cook the patty in the oven for 14 minutes. Chop the beef crackling into small cubes and place them in a small ramekin dish. Briefly remove the baking tray from the oven, and add to it the 2 flat bottom muffins and the ramekin. Add the baking tray back to the oven, and cook for an extra 2 minutes. Add a muffin to the centre of a warm serving plate, use a spatula to place the burger patty on top of the muffin (you can drizzle any cooking juices over the burger patty at this point or else substitute with extra beef crackling), add the beef crackling cubes and top the patty with the remaining muffin to form your hearty beef burger. Enjoy tucking into this delicious burger. Bon Appetit! Tips Ideally, purchase your meat, fat and organs 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 to prepare your flat bottom muffins. 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 Flat Bottom Lamb Muffins, Beef and Heart Burger Patties and Beef Crackling recipes for instructions on how to make these. *The burger patty cooks up really well in the oven. Some fat will be rendered during the cooking process (approx. 1oml cooking juices per burger patty), so be sure to pour the juices over your burger patty at the end to retain a good PKD ratio. If you are eating the patty on a burger bun like in this recipe, then you can simply reserve the cooking juices for another recipe and add some extra beef crackling to the top of your burger 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. Try this burger out on the flat bottom pork muffins too! Video Not Available Yet....

Regime Type: PKD (With Allowances) Pumpkin Shaped Halloween Burger Introduction & Inspiration 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! 🎃 X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Pumpkin Shaped Halloween Burger Main Ingredients: 1 x 135g Pumpkin Shaped Burger Patty* 2 x Pumpkin Shaped Burger Buns** 15g (~ 2 slices) Parma Ham 2 Tbsp Bacon Mayonnaise*** Recipe Instructions Make up your preferred burger patty in a pumpkin shaped mould (the burger should be slightly smaller than the mould used for the burger buns) and cook in the oven for the time indicated. Keep warm. Meanwhile, make up the burger buns using any of my sponge base recipes on the website (see Tips below). Once the buns are ready, place the Parma ham into a small frying pan and cook for 4-5 minutes until crispy. To assembly your Pumpkin Shaped Halloween Burger simply spread some bacon mayonnaise over each of the buns, place the pumpkin shaped patty onto one of the buns, top with crispy Parma ham and add the remaining bun lid to form the Pumpkin Shaped Halloween Burger. Have a spooky time! Tips *To make the burger patty use any combination of raw meat with fat. I have numerous combinations that you can check out on my website for inspiration. Simply type the word patties into the Recipe search box. Use a pumpkin shaped mould to make your burger patty. **To make the burger buns use any of my sponge base recipes on the website (use the Recipe Search option and type Sponge to find them). Once cooked, use a pumpkin shaped cutter to cut your burger buns to shape. Allow 30 minutes to make the burger buns ahead of making this recipe. *** Bone Marrow Mayonnaise also tastes wonderful in this 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. Be sure to use free range, organic eggs to make the mayonnaise and burger buns. 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 Bacon Mayonnaise or Bone Marrow Mayonnaise recipes for instructions on how to make these. Video Not available yet....

Regime Type: PKD (With Allowances) Flat Bottom Pork Muffins Introduction & Inspiration It's always nice to have a 'bread' that's both tasty and nutrient dense. These pork muffins are nice and moist and are perfect for burgers, sandwiches or pizza bases. They have a lovely colour to them and re-heat well too. Try them out and see for yourself! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than one hour Serving Size 4 (thick) or 6 (thin) Flat Bottom Pork Muffins (10cm Diameter) Main Ingredients: 150g Pulled Pork Leftovers 90g Lard 45ml Egg Yolk 60ml Pulled Pork Cooking Juices (or Bone Broth) Salt To Taste Glaze (Optional): 1 tsp Lard/Tallow Recipe Instructions Pre heat the oven to 160c. Place all the ingredients, except the egg yolk and the bone broth, into a pan on low heat. Cook for a few minutes until all the lard has melted and the pork is warm. Pour the contents of the pan into a high speed blender, add the egg yolk and bone broth to the blender and blend everything until the mixture is smooth. Grease 6 circular muffin holes in a silicone mould with lard or tallow and then add a circle 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 6 muffin holes with the help of a spatula. Use the spatula or spoon 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. Remove the tray from the oven, use a pastry brush to brush the top of each muffin with a little lard or tallow (optional). Allow the muffins to rest on the countertop to cool a little, before removing the muffins onto a serving tray. If you are not going to be eating the muffins straightaway, store them in an airtight container in the fridge once they're fully cool. Tips If you happen to have any pulled pork cooking juices or sauce handy, then use this as opposed to the bone broth to provide even more flavour to the muffins. The colour of the muffins will be slightly darker in colour. 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. 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, Pulled Pork Ninja Bake Roast Option, Lard and Pork Crackling - Air Fryer and Bone Broth - Pressure Cooker for instructions on how to make all of these. Use the Recipe Search functionality on the website to discover how to incorporate Flat Bottom Pork Muffins into various dishes. If you do not have any lard handy, then substitute with tallow. Video

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Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe Bolognaise Introduction & Inspiration Beef Tripe Bolognaise is a lovely way to use the beef tripe 'pasta' with a nice meaty filling, covered in a rich creamy sauce. It's a satisfying autumn dish which is both nutrient dense and extremely tasty! Bolognaise made like this has taken on a whole new meaning for me. It's so pleasurable to have a PKD version that is healthy, tasty and easy to make. I hope you'll give this a try too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Beef Tripe Bolognaise Main Ingredients: 2/3 of a sheet Beef Tripe 'Pasta' (approx. 80g) 65g Minced Beef 55g Lamb Kidney 40g Pork Jelly Cubes 30g Lard - for frying Salt To Taste 5g Crispy Parma Ham Powder Topping: 110ml Alfredo Style Sauce Basil (Optional) Crispy Parma Ham Powder (Optional) Cured Egg - Grated (Optional) Recipe Instructions Pre heat the oven to 80c. Make the beef tripe sheet as per the recipe instructions. Allow to cool. Add a 'fettucine' attachment to the KitchenAid device, switch the machine on and feed the sheet into the machine. Place a bowl underneath the attachment for the beef tripe 'pasta' to fall into. Reserve. Chop the pork jelly and lamb kidney into small cubes. Add the lard to a medium sized frying pan on medium-high heat. Once the lard has melted and the pan is nice and hot, add the minced beef, pork jelly and lamb kidney to the pan. Use a spatula to stir the ingredients in. Add the crispy Parma ham powder and stir in well. Stir from time to time until all the meat and kidney is cooked to your liking. Perform a quick taste test and see if any extra seasoning is required, and if so, add a pinch of salt and then stir in. Turn off the heat. Warm the serving dish 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 bowl of beef tripe 'pasta'. Remove the hot dish from the oven. Use a spatula to add the bolognaise on top of your 'pasta'. Pour the Alfredo style sauce over the meat and 'pasta'. Season your bolognaise with a little basil and crispy Parma ham powder and top with some grated cured egg yolk (optional). Enjoy nice and hot! Tips If you do not have any lamb kidney then you could always use some veal liver or heart, or simply add extra minced beef. Your beef tripe sheet should be at least 1 day old, as otherwise it's difficult to cut using the machine attachment. If you do not have a machine to cut the sheet into fettucine type strips, simply place the sheet on a large wooden chopping board and cut long strips with a sharp knife or pizza cutter (width of approximately 6mm). They're just as good. I just like using my gadgets! 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. 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 cooked Beef Tripe 'Pasta', Pork Jelly Cubes, Cured Egg Yolks, Crispy Parma Ham Powder, Alfredo Style Sauce, Lard and Pork Crackling and Bone Broth - Pressure Cooker recipes for instructions on how to make all of 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