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Regime Type: Without Eggs, Strict PKD (No Allowances) 'Bread' Circles - Beef Cheek Introduction & Inspiration These little 'Bread' circles made out of Beef Cheek are super quick to whip up and make the perfect 'bread' option when you want a quick sandwich while you're on the go! They are not only nutrient dense, but they also taste delicious! I hope you will give them a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 4 x 'Bread' Circles - Beef Cheek Main Ingredients: 160g Beef Cheek Leftovers 90g Bone Marrow - Whipped 60ml Bone Broth Salt to Taste Recipe Instructions Preheat the oven to 160c. Melt the whipped bone marrow in a medium pan with all the other ingredients. Once the whipped bone marrow has melted, place all the ingredients into a blender. Blend the ingredients for 30 - 60 seconds until smooth. Place a silicone mat on a baking tray with 4 metallic circles (greased on the inside with tallow or lard) on top. Divide the contents of the blender equally between the 4 metallic circles and smooth the circle tops flat with a spoon if need be. Place the baking tray in a preheated oven at 160° and cook for 25 minutes. Use the ‘browning’ option on your oven to brown the 'Bread' Circles for 3-5 minutes (keep an eye on them so that they don't burn!) Remove the baking tray from the oven and allow the 'Bread' circles to cool on the countertop. Once the 'Bread' circles are cool enough to handle, carefully remove the metallic circles from around them. Your ‘Bread’ circles are ready! (If you are not using your 'Bread' circles immediately, then simply place them into an airtight container and store them in the fridge). Tips Check out my Bone Broth - Pressure Cooker, Whipped Bone Marrow and Braised Beef Cheek- Slow Cooker recipes for instructions on how to make these. 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. As they cool, these 'bread' circles will become even sturdier and are ideal for making sandwiches. Video Not Available Yet....

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

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

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

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

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

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

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

Regime Type: PKD (With Allowances) Flat Bottom Lamb Muffins Introduction & Inspiration These lamb muffins are delicious and are brilliant to use for burger buns. They are easy to make and are quick to rustle up! Please give them a try and let me know what you think. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than one hour Serving Size 4 x Flat Bottom Lamb Muffins (10cm Diameter) Main Ingredients: 150g Lamb Leftovers 70g Lard 35ml Egg Yolk 45ml Bone Broth Salt To Taste Glaze: 1 tsp Lard/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 lard has melted and the lamb is warm. Pour the contents of the pan into a high speed blender, add the egg yolk to the blender and blend everything until the mixture is smooth. Grease 4 circular muffin holes in a silicone mould with lard or tallow and then add a sheet of greaseproof paper to the bottom of each hole (this will make it easier to remove each muffin after cooking). Divide the contents of the blender equally between the 4 muffin holes with the help of a spatula. Use the spatula 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. Use the 'browning' function at the end of cooking for 2-3 minutes. Remove the tray from the oven and use a pastry brush to brush the top of each muffin with a little lard or tallow. Allow the muffins to rest on the countertop to cool for 10 or so minutes. If you are not going to be eating the muffins straightaway, store them in an airtight container in the fridge. Tips 'Browning' Some functions of ovens enable you to brown the surface of the food by activating the grill once cooking is complete. When using the 'Browning' setting on your oven, monitor closely the loaf so that it doesn't burn at the last minute. If you happen to have any lamb cooking juices handy, then use this as opposed to the bone broth to provide even more flavour to the muffins. 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 Lard and Pork Crackling - Air Fryer, Bone Broth - Pressure Cooker and Leg of Lamb - Slow Cooked in the Oven recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Flat Bottom Lamb Muffins into various dishes. If you do not have any lard handy, then substitute with tallow. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Short Ribs Introduction & Inspiration These beef short ribs were just so amazingly succulent. The beef ribs were cooked low and slow overnight, creating the most tender and flavoursome meat experience. It was a really treat for the taste buds! I hope you'll give this method of cooking beef short ribs a try. It doesn't disappoint! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 14 Hours - Slow Cooker (on LOW) Serving Size Beef Short Ribs Main Ingredients: Beef Short Ribs* 700ml Bone Broth** Tallow or Lard for searing Salt to Taste For Valentine's Day Serve with a Tallow/Lard or Bone Marrow Heart Shape Recipe Instructions In the slow cooker, add the tallow and set the slow cooker to Sear mode. Sear the beef short ribs on all sides until slightly browned. Use a pair of kitchen tongs to help turn the beef short ribs over. Pour the bone broth over the top of the beef short ribs. Place the lid on the slow cooker and set to Vent on the lid. Set the Time to 14 hours on LOW (or 12 hours + 2, if there is a maximum time limit on your device). After 14 hours, open the lid and check whether the meat is falling apart easily from the bone. Remove the beef short ribs and fat cap from the slow cooker and place in the centre of a warm serving plate. Season with a little salt and drizzle over some of the cooking juices. For special occasions, serve with a little heart shape on top, made of animal fat. Enjoy! Tips *I highly recommend you fill your slow cooker with as many beef short ribs as will fit in the container so that the whole family can experience the culinary delight of slow cooked beef short ribs. Save the beef short rib bones as they are great for making even more gelatinous bone broth. 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. **Ensure you add a good amount of broth. Add more if you are cooking a lot of beef ribs. The broth created is just delicious. If you have a chance before serving this tasty dish, take a ladle and pour some of the beef short rib cooking juices into a pan on medium-high heat with a pinch of salt. 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 sauce from the pan into a serving jug ready for use. As a final touch, add a heart shape of animal fat (tallow/lard or bone marrow for example) on top of the meat to serve for special occasions like Valentine's Day. Add the amount that will ensure a good PKD ratio, depending on how fatty your beef short ribs are. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Strawberry Jelly Introduction & Inspiration Strawberry jelly makes for a delicious treat on a special occasion such a Valentine's Day. It's simple to make, sets quickly and tastes delicious! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Makes 215ml Strawberry Jelly (Serving Suggestion 2 x 40ml Ramekins - per photo) Main Ingredients: 100g Fresh Strawberries 20-25ml Honey 150ml Bone Broth 40g Pork Jelly Cubes Decoration (Optional) Grated 'Chocolate' Shapes Recipe Instructions Add all the ingredients to a small pan on low heat. Cook for 3 - 4 minutes until the fruit is nice and soft and all the honey and pork jelly has dissolved. Pour the contents of the pan into a high speed blender and blend. Pour the blender contents through a fine mesh sieve (to remove the seeds) into a container of your choice. As a serving suggestion (see photo), pour 20ml of the mixture into two heart shaped moulds (10ml each), and 80ml of the jelly mixture divided into the base of 2 glass ramekins (40ml in each ramekin). Place the mould and the ramekins in the fridge in order for the strawberry jellies to set. Once set, remove the heart shaped jellies carefully from their moulds and place them on top of the individual jelly ramekins. Decorate with a little grated 'chocolate' shapes for additional colour, if desired. Enjoy! Tips Any fruit 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 Pork Jelly, Bone Broth - Pressure Cooker and 'Chocolate' Shapes recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Strawberry Jelly into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Crispy Parma Ham Introduction & Inspiration Crispy Parma Ham is a perfect addition to any dish. It's so flavoursome and provides a nice crunchy texture, and can also be ground up very finely and used to sprinkle over your favourite dishes . It's great as a carnivore crisp too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 50g Crispy Parma Ham Main Ingredients 100g Parma Ham Slices Recipe Instructions Pre heat your oven to 175c. Line a baking tray with a sheet of Greaseproof paper. Remove the Parma Ham from the packet and carefully lay each slice side by side on the baking tray. Place the baking tray in the pre-heated oven and cook for 18 minutes (or slightly longer, depending on how crispy you like your Parma Ham). Remove the baking tray from the oven and allow the Crispy Parma Ham to cool. Once cooled, place it into an airtight glass container, and reserve in the fridge. Tips You can also wrap your Parma Ham slices carefully around metallic cones or rolls ( greased or wrapped in greaseproof paper so that the Parma Ham will be easy to remove from the metallic shapes once cooking is complete) before placing them in the oven, to create wonderful shapes that can be used in different recipes. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Use the Recipe Search functionality on my website to discover how to incorporate this amazing and flavoursome Crispy Parma Ham. Video Not Available Yet....

Regime Type: PKD (With Allowances) Creamy Bone Marrow Mayonnaise Introduction & Inspiration Creamy Bone Mayonnaise is, as the name suggests, so incredibly creamy and delicious! It is easy to spread and works so well as a mayonnaise for adding a good amount of healthy fat to meat dishes or other PKD meals. In fact, it's also the perfect substitute for butter given it's creamy consistency and the fact that it remains so easy to spread without being too soft. It's also super easy to prepare. I hope you'll give this a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 110ml Creamy Bone Marrow Mayonnaise Main Ingredients: 70g Oven Roasted Bone Marrow (liquid) 15-20ml Bone Broth or Water ( as required for thickness) 2 Egg Yolks Salt To Taste Recipe Instructions Make the Oven Roasted Bone Marrow as per the recipe instructions. Scoop the bone marrow out of the bones and into a small pan. Place the pan on a low heat, and allow the bone marrow to further render its fat so that you have sufficient liquid bone marrow to make this recipe. Use a sieve and pour the bone marrow through it into a glass jar until you have the quantity required. ( To Note: The remaining bone marrow, can be refrigerated and used in other recipes). Allow the liquid bone marrow to cool down, so it's hot, but not boiling. Meanwhile, place the egg yolks and salt in a glass bowl. Use an electric hand whisk and whisk the egg yolks and salt together. Slowly pour small amounts of the liquid bone marrow into the glass bowl, while continuing to whisk the mixture continuously. Once the bone marrow has been fully mixed in, add another small amount of the bone marrow to the egg mixture and incorporate fully, as before. Continue in this way, until all the liquid bone marrow has been fully incorporated into the egg mixture in the bowl. You should find that the mixture is a lot thicker at this point. To thin the mayonnaise slightly so that it is slightly more runny (as it will get harder once refrigerated) add a small amount of bone broth (or water) and whisk this well into the mayonnaise with the hand whisk. Once you are happy with the consistency, use a spatula to put the creamy bone marrow mayonnaise into a lidded glass jar, before placing in the fridge. Use within 3-4 days (Trust me, this won't be a problem as it's delicious and can be used for numerous recipes). Tips Remember that the bone marrow mayonnaise will harden a little when you place the mixture in the fridge, so it's best to make the mayonnaise slightly on the runny side so that it is a good consistency for spreading. 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. 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 Bone Broth - Pressure Cooker recipe for instructions on how to make this. To obtain a pale pink colour to your creamy bone marrow mayonnaise, simply oven roast the marrow bones for slightly less time (15 or so minutes), so that the colour of the marrow is still pink. Video

Regime Type: PKD (With Allowances) Beef Tripe Pancakes & Waffles Introduction & Inspiration My goal was to create an easy pancake or waffle batter recipe, without all the flour, sugar and milk nasties. Give these a try, I think you'll like them! With a touch of added honey, the batter is perfect for those moments of indulgence when you desire a slightly sweeter taste. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Pancakes (using 1/2 the batter) 2 x Waffles (using 1/2 the batter) Main Ingredients Batter : 3 Egg Yolks 105g Pressure Cooked Beef Tripe 75ml Bone Broth 45g Tallow or Lard 1/8 tsp Salt (optional for a savoury version) 5g Honey - (optional for a slightly sweeter version) Toppings: 2 x Pancakes: 30g Liver Parfait 30 g Pork Tenderloin Leftovers- cut into thin strips 2 tsp Apple Sauce (made using Organic apples) 10g Tallow - Grated 2 x Waffles: 50g Oxtail Leftovers 15g Tallow - Grated Recipe Instructions Batter Instructions: Add the Pressure Cooked Beef Tripe, bone broth and tallow to a pan, with a pinch of salt (optional). Place the pan on a low heat and mix often until all of the tallow has melted. Remove the pan from the heat and carefully pour the contents into a high-speed blender and blend for 20-30 seconds until the mixture is nice and smooth. Allow the mixture to cool down slightly. Meanwhile, separate the egg whites from the egg yolks and place the egg yolks in a glass bowl. Use an electric hand whisk or a manual whisk and beat the eggs for a minute or so. Once the tripe mixture has cooled down slightly, slowly pour a very small amount of it into the egg mixture and whisk until well incorporated. Continue to add small amounts of the tripe mixture at a time into the eggs while whisking. Once all the mixture has been incorporated, split the batter into 2 separate bowls. Add a little honey to one bowl for a slightly sweeter pancake or waffle (Optional). For 2 x Pancakes: Heat up a small amount of tallow in a non stick frying pan (suitable for making pancakes) on medium heat. Once the tallow has melted, use a pastry brush to ensure the entire surface of the frying pan has been coated fully with the melted tallow. You can now simply pour in half the contents of 1 bowl, into the centre of the frying pan. Allow the pancake to cook for a minute or so, before flipping the pancake over with a spatula. Allow the pancake to cook for a further minute or so and then remove the pancake on to a serving plate. Repeat the process to make the second pancake using the remaining 1/2 of the batter in the bowl. Add the topping options described below or something else that you fancy. For 2 x Waffles: Grease the waffle plates with tallow or lard using a pastry brush. Switch on the waffle maker and allow it to heat up. Once the waffle maker is ready to use, pour half of the contents of the 'batter' in the 2nd bowl on to one plate of the waffle maker and the other half onto the other plate (if your machine only makes one waffle at a time, then just repeat the process). Close the waffle maker lid and check every minute or so, to ensure the waffle is cooked to your liking. Remove the waffles and place them on to a serving plate. Add the topping options described below or something else that you fancy. Toppings: I chose to top my pancakes with Liver Parfait which I spread over the bases. I then added a few strips of cooked Pork Tenderloin, a small dollop of homemade apple sauce and some grated tallow. For the waffles, I simply added some Slow Cooker Oxtail to the waffle bases and then grated some cold tallow over the top. Tips Check out my Bone Broth - Pressure Cooker, Liver Parfait and Oxtail - Slow Cooker recipes for instructions on how to make these. Use a metal pastry circle placed in the centre of the pan to get a nice clean shape for your pancakes when you pour in the batter. You can lift this out after 20-30 seconds once the batter isn't as runny. 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 ). Experiment with different savoury or slightly sweeter topping combinations. Adding a tiny touch of honey to the batter can work really well for the sweeter topping ingredients. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. PKD Note : The apple sauce and honey should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Also, ideally purchase meat from pasture raised sources. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Mini Jelly Christmas Shapes Introduction & Inspiration These mini jelly shapes are a fun thing to make over the festive period. They have a nice taste to them with an extra crunch provided by the pork crackling crumbs. While not sweet, they make for a pretty decoration for Christmas dishes. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 25 x Mini Jelly Christmas Shapes Main Ingredients: 100g Pork Jelly Cubes Garnish 5 - 10 g Pork Crackling or Beef Crackling Crumbs (Optional) Recipe Instructions Add the pork jelly cubes to a pan on low heat. Use a spatula and continue to stir the ingredients, until all the pork jelly cubes have melted. Carefully pour the mixture into a mould full of little Christmas shapes. Should you wish, add some sprinkles of the pork/beef crackling crumbs to the top of each shape. Add the mould on top of a plate (to keep the mould level) and place it in the fridge for the shapes to set. This will be very quick (less than 30 minutes). Once the shapes are set, remove the mould from the fridge and carefully transfer the shapes from the mould into an airtight container. Store the jelly shapes in the fridge until you're ready to use them. Tips Ideally, purchase your fat and pork skin from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Pork Jelly Cubes recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Mini Jelly Christmas Shapes into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Crispy Sautéed Sweetbreads Served With A Beef Cheek Sauce Introduction & Inspiration Sweetbreads are a gourmet experience. Prepare to savour the delicate flavours and unique texture of crispy sautéed sweetbreads served with a beef cheek sauce. The addition of crispy Parma ham powder and rich beef cheek sauce provides so much flavour to this delicious dish! I hope you'll give this a try and let me know what you think. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 1 hour Serving Size 1 x Crispy Sautéed Sweetbreads Served With A Beef Cheek Sauce Main Ingredients: 200g Prepared Veal Sweetbreads Salt To Taste 35ml Beef Cheek Sauce - hot 25g Lard for Frying 'Breading' - Optional 10g Crispy Parma Ham Powder (or use a PKD 'flour') Garnish - Optional Fresh Parsley - finely chopped Recipe Instructions Prepare the sweetbreads as per the recipe instructions. Ensure your sweetbreads are nice and dry. Pat them with a paper towel if necessary. In a large pan, heat the tallow over medium-high heat. Cut the sweetbreads into thick slices. When the tallow has melted, dip the sweetbreads in some crispy Parma ham powder one at a time, shaking off any excess. Sauté the sweetbreads for 2 to 3 minutes per side, or until they go a nice golden colour and are a little crisp. Sprinkle the slices with a little salt (optional) as they cook. Transfer the cooked sweetbreads to a warm serving plate. Pour the hot beef cheek sauce over the top of the sweetbreads. Garnish with a little chopped parsley (optional) and enjoy immediately. Bon Appétit! Tips Check out my Preparing Sweetbreads recipe for instructions on how to make this. You can also dip the sweetbreads in egg yolk (if you tolerate eggs) and then dip them in the crispy Parma ham powder, or else use a PKD 'flour'. The 'Breading' step is optional. You can get a nice colour and crispiness as long as your sweetbreads are nice and dry. The sweetbreads are perishable and so when you get them, cook them as soon as possible. Sweetbreads shouldn't be pink inside, it should be cooked in the centre. The soaking 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. 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 ). Fun fact: Why 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, PKD (With Allowances) Rosemary Infused Tallow Introduction & Inspiration This rosemary infused tallow is lovely and fragrant with a little sweetness and crunch provided by the pork crackling crumbs and honey. The tallow is delicious as a condiment for use in sweet and savoury dishes alike. It also spreads really well straight from the fridge. Let me know what you think. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 40 minutes Serving Size 1 x 110ml Pot of Rosemary Infused Tallow Main Ingredients: 105g Tallow 13g Fresh Rosemary 15g Eskimo Pork Crackling Crumbs (or homemade) 5g Honey (Optional) Recipe Instructions Set-up the sous-vide machine and set to a temperature of 75c. While the water is heating, put the tallow into a pan and melt it gently on low heat. Once melted, pour the tallow into an airtight metal container. Remove the rosemary leaves from the stems and then add the leaves of rosemary to the metal container and use a spatula to push the rosemary well into the tallow. Place the lid on the pot. Once the sous vide machine is up to temperature, place your metal pot container into the sous vide pot and weight it down so that it doesn't move around (I used a metal doorstop). Set the sous vide timer to 40 minutes. Once the time is up carefully lift the metal container out of the sous vide pot using a slotted spoon, and immediately place it into a bowl of iced cold water. Leave the pot and its contents to cool down a good 15 minutes in the iced water. Remove the lid from the metal container, give the contents a quick mix round with a spatula and then pour the contents through a sieve or cheesecloth bag, into an airtight glass container or jug. The oil should now be free of any bits of rosemary that are retained in the sieve or cheesecloth bag. Place the container in the fridge for 1 hour or so for the tallow to start to harden (but not fully set). Should you wish, you can now add in a little honey and pork crackling crumbs (optional). Give these a good mix around. Place the pot back in the fridge while the tallow hardens. Enjoy your wonderful, rosemary infused tallow! Tips If you only wish to infuse a very tiny hint of rosemary into your tallow, simply use slightly less fresh rosemary. Check out my Beef Crackling recipe for instructions on how to make tallow as well as my Lard and Pork Crackling- Air Fryer recipe to make your own pork crackling to turn into crumbs. 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 Ideally, purchase your fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey or herbs should 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 Rosemary Infused Tallow into various dishes. Video

Regime Type: Strict PKD (No Allowances), Without Eggs Steak Crackling Burger Patties Introduction & Inspiration These succulent steak crackling burger patties are versatile—you can cook them in the oven or on the BBQ. With their delightful texture, they create a juicy burger experience that pairs perfectly with a wholesome, nutrient-dense burger 'bun'. In the accompanying video, I’ll guide you through making these flavourful patties and assembling a mouthwatering steak burger. 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 Tasty Steak Crackling Burger Patties Main Ingredients: 250g Chateaubriand Steak (or similar) 55g Beef Crackling* Salt To Taste Recipe Instructions Chop the steak and beef crackling into smaller pieces with a knife or kitchen scissors. Add the pieces to a mini blender along with some salt. Blend briefly until all the ingredients are well combined, but avoid over blending. Add the mixture to a glass bowl. Place a pastry circle (or burger patty circle) on top of a piece of greaseproof paper. Add half of the patty mixture into the burger patty 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 (to retain the cooking juices) in a 160c oven for 25 minutes, or until cooked to your liking. Drizzle your steak crackling burger patties with any cooking juices to retain a good PKD ratio. Enjoy! Tips Be sure to use a nice, tender piece of steak. 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 Steak Crackling Burger Patties into various dishes, including the delicious Hearty Steak Burger. 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 (approx. 10g per burger patty), 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. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Oxtail Crunch Rolls Introduction & Inspiration I am always looking for new ways to present simple ingredients that go well together. These oxtail crunch rolls have all the crispiness of the cooked Parma ham combined with the smoothness of the oxtail and whipped oxtail fat filling. All, nicely drizzled with an oxtail sauce reduction that provides a nice intense flavour to the dish. These crunch rolls could also be served as finger food at parties with the sauce served on the side as a dipping sauce. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Serving Main Ingredients: 4 x Crispy Parma Ham Rolls (60g Weight) 80g Oxtail Leftovers 85g Whipped Oxtail Fat 75ml Oxtail Cooking Juices (to make a Sauce Reduction of approx 40ml) Salt To Taste Recipe Instructions In a pan on low heat, re heat the oxtail leftovers and stir from time to time. While the oxtail is reheating, pour the oxtail cooking juices into a pan and bring it to a boil over a low-medium heat. Cook, until the juices have reduced the liquid to the desired consistency for the sauce reduction. Once the oxtail leftovers are warm, place them in a mini blender to make the meat slightly finer in texture (as we will be using a piping bag ultimately to pipe the ingredients through a large piping nozzle). Once the oxtail leftovers have been blended, add these to a glass bowl along with the whipped oxtail fat. Use a spatula to combine both ingredients well together. Now use a spatula to scoop the ingredients into a piping bag with a large piping nozzle. Assembly of Oxtail Crunch Rolls: Place the Crispy Parma Ham rolls on a plate. Place each roll on its end. Now use your piping bag to pipe the ingredients into each of the rolls until they are full to the top with the mixture. You can now lay each of the filled rolls side by side, in a serving dish. Drizzle the Oxtail Crunch Rolls with the sauce reduction and enjoy! Tips These rolls can also be used as finger food at parties. Simply serve the sauce as a dipping sauce on the side. 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, Whipped Oxtail Fat and Crispy Parma Ham recipes for instructions on how to make these. Sauce Reduction - In cooking, reduction is the process of thickening and intensifying flavour of a liquid mixture , in this case oxtail cooking juices, by simmering or boiling. Reduction is performed by simmering or boiling the cooking juices until the desired concentration is reached by evaporation. This is done without a lid, enabling the vapour to escape from the mixture. Video

Regime Type: PKD (With Allowances) Basic Tripe Sponge Base Introduction & Inspiration This basic tripe sponge base is amazing in terms of its consistency and taste. It's super versatile and so can be used for making many different delicacies, including layer cakes and Swiss roll style cakes too! The beauty of this base is that it can be made both sweet, or simply enjoyed savoury. You get to decide. If you like this sponge base then try out my other varieties! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Basic Tripe Sponge Base (Square 21cm x 21cm) Main Ingredients: 35g Pressure Cooked Beef Tripe Leftovers 20g Tallow 105ml Egg Yolk 20g Honey (Optional*) Salt To Taste Recipe Instructions Pre heat the oven to 160c. Place the tallow, pressure cooked tripe, honey (if using) and salt into a pan on low heat. Stir from time to time until all the fat has melted. Remove the pan from the heat and pour the contents into a high speed blender. Add the egg yolk to the blender and blend all the ingredients until they're well combined. Pour the mixture into a lined silicone mould tray. Put the tray on a baking tray and place in the pre-heated oven for 16 minutes. Check often towards the end to ensure it's not getting overcooked. Remove the tray from the oven, and allow the sponge base to rest on the countertop to cool a little, before covering with a piece of larger greaseproof paper and then flipping the sponge out onto the greaseproof paper. Carefully peel off the greaseproof paper used during the cooking process. Your basic tripe sponge base is ready to use. 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. 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 ). *For a slightly sweet sponge version, add a touch of honey. 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 Beef Crackling (for Tallow) recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate basic tripe sponge base into various dishes. Vary the silicone mould shape based on your needs. This makes a wonderful heart shaped sponge base for Valentine's Day ;-) If you like this sponge base, be sure to check out my other varieties too! The sponge base has a great PKD ratio. Adjust the fat, based on how much raw tripe your leftovers represent. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Christmas Crumble Cakes Introduction & Inspiration Very tasty little cakes, which are reminiscent of cornflake cakes, without all the nasties! The ingredients marry wonderfully together, with the touch of honey giving them the perfect sweetness. I hope you will enjoy them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Serving Size 5 x Mini Cakes Main Ingredients 2 x Beef Sheets 65g Oven Roasted Bone Marrow 20g Crispy Parma Ham Flakes 20g Honey 5 berries (Optional - Decoration) Lard - frozen & Grated (Optional - Decoration) Recipe Instructions Add the warm bone marrow to a glass bowl. Add in the roughly crushed up beef sheets to the warm bone marrow. Next add in the roughly crushed up Crispy Parma Ham Flakes. Drizzle the honey all over the mixture. Stir all the ingredients well together with a wooden spoon. Scoop approx. 35g of the mixture into each bun case. Place the cakes in the fridge to fully set. Decorate the top with a berry of your choice and a tiny amount of grated frozen lard (Optional) Tips 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 ). These little cakes make a wonderful all year-round party treat! If you do not have any lard on hand to decorate the cakes, then you can always sprinkle on some Crispy Parma Ham Flakes or some crushed beef crackling instead. Ideally, purchase your meat from pasture raised animals 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: PKD (With Allowances) Basic Pulled Pork Sponge Base Introduction & Inspiration It sounds crazy, but this basic pulled pork sponge base is amazing in terms of its consistency and taste. It's super versatile and so can be used for making many different delicacies, including layer cakes and Swiss roll style cakes too! The beauty of this base is that it can be made both sweet, or simply enjoyed savoury. You get to decide. If you like this sponge base then try out my other varieties too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Basic Pulled Pork Sponge Base (Square 21cm x 21cm) Main Ingredients: 35g Pulled Pork Leftovers 20g Lard 105ml Egg Yolk 20g Honey (Optional*) Salt To Taste Recipe Instructions Pre heat the oven to 160c. Chop the pork into smaller pieces. Place the lard, pork, honey (if using) and salt into a pan on low heat. Stir from time to time until all the fat has melted. Remove the pan from the heat and pour the contents into a mini blender. Add the egg yolk to the blender and blend until the mixture is smooth. Pour the mixture into a lined silicone mould tray. Put the silicone mould tray onto a baking tray and tap the tray a few times against the kitchen top to ensure the mixture is spread out evenly in the mould tray. Place the baking tray in the pre-heated oven for 16 minutes. Check often towards the end to ensure it's not getting overcooked. Remove the tray from the oven, and allow the sponge to rest on the countertop to cool for 5 minutes, before covering with a piece of larger greaseproof paper and then flipping the sponge out onto the greaseproof paper. Carefully peel off the greaseproof paper used during the cooking process. Your basic pulled pork sponge base is ready to use. 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. 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 ). *For a slightly sweet sponge base, add a touch of honey. 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 - Air Fryer recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate basic pulled pork sponge base into various dishes. If you like this sponge base, be sure to check out my other varieties too! The sponge base has a great PKD ratio. Adjust the fat, based on how much raw meat your leftovers represent. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Creamy Liver and Brain Sauce Introduction & Inspiration Liver and brain make for a subtle, yet creamy sauce that is perfect for drizzling over meat dishes. It's super easy to whip up and provides a light, nutrient dense addition to accompany various types of meals. I hope you'll like it. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 125ml Creamy Liver and Brain Sauce Main Ingredients: 50g Veal Liver 75g Pig Brains (washed and cleaned) 25g Oxtail Fat Salt To Taste Recipe Instructions Wash and clean your pig brain to remove any bone fragments, blood and membrane from around it. Place the veal liver, brains and salt into a high speed blender and blend until smooth. Pour the contents of the blender into a small pan. Add the fat and cook on low heat for several minutes until all the fat has melted. Stir regularly. Perform a quick taste test and add any additional seasoning if required. Once the liver and brain sauce is cooked, pour the pan contents back into the blender and re-blend the sauce briefly to ensure a super smooth texture for serving. Pour the creamy liver and brain sauce into a serving jug ready for use. Tips Check out my Oxtail - Slow Cooker recipe for instructions on how to make this delicious meat and fat. Use the Recipe Search functionality on the website to discover how to incorporate Creamy Liver and Brain Sauce into various dishes. If you do not have any oxtail fat on hand, then substitute with lard or tallow. 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. Video Not available yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Bone Marrow Baskets Introduction & Inspiration Bone Marrow Baskets are a fun and novel way to serve your meal, and become lovely and creamy when filled with warm meat dishes. They are nice to make when you are aiming for a slightly fancier meal for your friends or family. They are still quick and easy to whip up, yet offer an extra touch of class. They can also be made ahead of time. Try making them, and see for yourself how your whole meal is transformed. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Bone Marrow Baskets (Diameter 7cm x 4cm Deep) Main Ingredients: 70g Whipped Bone Marrow Recipe Instructions Cover two small ramekin tins with clingfilm, and push the clingfilm inside the ramekin tins. Turn the ramekin upside down and using a spatula, spread half of the whipped bone marrow evenly to cover all of the base and sides of the ramekin, so that when the bone marrow sets it will form a bowl shape. Proceed to coat the second ramekin in the same way. Place the ramekins on a small tray and put them in the freezer until the bone marrow is set hard. Remove the tray from the freezer. With one hand carefully hold the bone marrow basket, and with the other, slowly slide the ramekin tin from the basket. Now carefully remove all the clingfilm from the basket. Repeat, for the second basket. Place the Bone Marrow Baskets in an airtight container in the freezer until you're ready to use them. Tips For PKD ratio purposes, simply weigh the bone marrow baskets and depending on your other ingredients, adjust your ratios accordingly. So for example if using 200g uncooked lean minced meat and the bone marrow basket is only 50g, I would add 20g of extra fat in the form of a few strips of pork back fat etc. Ideally, purchase your bones from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Whipped Bone Marrow recipe for instructions on how to make this. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Breakfast Soup Introduction & Inspiration I whipped this soup together for breakfast this week, hence the original name! It was deliciously tasty and very filling with lots of nutrient dense ingredients. It's incredibly easy to make and wonderful to enjoy at any time of the year. The nutrient boost this soup provides, will ensure the day starts off well whatever you have planned. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Serving Main Ingredients: 85g Beef Steak (chopped into cubes) 80g Veal Liver (chopped into cubes) 50g Beef Tripe 'Rice' 20g Bone Marrow 60g Whipped Oxtail Fat 50ml to 100ml Bone Broth Salt To Taste Optional Decoration 1/2 Cured Egg Yolk (Grated) Recipe Instructions Add the chopped up beef steak and veal liver to a frying pan on medium heat, along with the bone marrow. Allow the bone marrow to render most of its fat, and use a spatula to turn over the liver and beef steak regularly, in order to cook the meat on all sides. After 2-3 minutes, add the bone broth to the pan. Continue cooking for a few minutes and then add the beef tripe 'rice' and salt (if using) to the pan. Use the spatula to mix in the tripe with all the other ingredients. Now add half of the whipped oxtail fat and grate some cured egg yolk into the pan. Give this a good mix in with the spatula. Finally add the remaining whipped oxtail fat and mix in. Remove the soup from the frying pan and pour into a serving bowl. Grate some cured egg yolk over the top and serve while nice and hot. Bon Appetit! 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. 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 ). Check out my Beef Tripe 'Rice', Cured Egg Yolks, Whipped Oxtail Fat recipes for instructions on how to make these. Video