community cookbook We Do HARD...Preheat air fryer at 375 for 1-2 minutes Put steak in air fryer. Add salt. Put timer at 15 minutes. 15 minutes later, flip steak. Cook for another 15

www.nutritionwithjudy.com/carnivore75hard

community cookbook We Do HARD

#CARNIVORE75HARD

version 1.2

http://www.nutritionwithjudy.com/


2

This #Carnivore75Hard community cookbook is brought to

you by the collective community! These recipes have been

collected in hopes for you to continue on your meat-based

journeys back to optimal health.

Thank you to all that shared a recipe. It takes a village.

Bored? Nose to Tail? Carnivore Ice Cream? Carnivore

bread? We’ve got you covered.

For more info on #Carnivore75Hard, please visithttps://judy-s-school-4268.thinkific.com/

contents3

BEEF

16CHICKEN

23TURKEY

25PORK

33EGGS

36FISH

38MEAL IDEAS

https://judy-s-school-4268.thinkific.com/


• Ribeye steak 1.5–3” thick

• Salt to taste

• Ghee or tallow

• Meat thermometer

• Cast iron pan

• Cookie sheet

• Cooling rack

Recipe by: Laura | Instagram: @lauraespath I N G R E D I E N T S

I N S T R U C T I O N S

R E V E R S E S E A R E D R I B E Y E

Remove steak from refrigerator 1 hour prior tocooking and place on a safe surface. Rest at roomtemperature for the chill to come off of the meat.

Set oven to 250ºF. Liberally salt meat as desired.

Place steak on pan topped with a cooling rack, withthermometer inserted, and place in oven until steakis about 10ºF away from desired final temperature.(For a med rare steak, we remove from oven at120ºF. This will take 30–60 minutes depending onthickness and temperature required).

A few minutes prior to your steak reachingtemperature, preheat your cast iron pan on high.Add 2 tbsp of ghee or tallow once hot.

Remove steak from the oven and place it in the pan.Be sure to press down on the steak to ensure fullsurface contact. Flip at 30-60 secs, once desiredcrust is achieved.

Remove steak from pan and allow to rest on acooling rack for 5 to 15 minutes depending onthickness. Sprinkle with coarse sea salt and enjoy.

www.nutritionwithjudy.com

BEEF

3You can watch Laura make the steak, HERE


https://www.youtube.com/watch?v=Hwl2Dx16i9M

• 4 lb. Bone in chuck roast

• 2 c Bone broth

• 1/2 c HWC

• 1/2 c Water

• 2 tbsp Ghee

• 1 tbsp Real salt

• 1 tbsp Garlic powder

• 1 tbsp Black pepper

• 1 tbsp Paleo seasoning

Recipe by: Larissa Arceo I N G R E D I E N T S


C H U C K R O A S T

Heat ghee in a cast iron skillet on med-high heat.Combine salt, garlic powder, pepper, and paleoseasoning and mix well.

Pat chuck roast dry and rub in seasoning mix. Onceyour skillet is hot add chuck roast and brown all sides,typically 30 sec - 1 min per side.

Once browned, add chuck roast to slow cooker. Whiskbone broth, HWC, and water together until combined,pour over chuck roast.

Slow cook on low for 8-10 hours. Once cooked, shredand serve.

Note: Please adjust/omit seasoning to your liking. Ienjoy it with a pan fried cheese "taco shell" and adollop of sour cream :). I also added onions for myfamily but none for me!

www.nutritionwithjudy.com4

BEEF


• 1-2 lb. Frozen steak• Redmond sea salt to taste

I N G R E D I E N T S


A I R F R Y E R F R O Z E N S T E A K

Take steak out of freezer. Preheat air fryer at 375 for1-2 minutes

Put steak in air fryer. Add salt. Put timer at 15minutes.

15 minutes later, flip steak.

Cook for another 15 minutes.

This usually turns out a steak cooked to Medium.Adjust time as desired.

Recipe by: Scott | Instagram: @carnivorecast(sample picture from @nutritionwithjudy)

5

BEEF


You can watch more, HERE


https://www.youtube.com/watch?v=73eEdVckmeA&feature=youtu.be

B O N E M A R R O W B U T T E R

• 6-8 Marrow bones, split lengthways

• ½ c of Grassfed butter

• Salt to taste (¼ - ½ tsp)

• ¼ tsp Thyme (optional, low in antinutrients)

Recipe by: Judy | Instagram: @nutritionwithjudy



Preheat oven to 425°F. Put bones, marrow side up, on a

baking tray, lined with parchment paper

Cook in oven for 20 minutes or until marrow center is

bubbly and soft

Once cool enough to handle, scrape marrow from bones

into a bowl. Add softened butter, salt and thyme (optional)

Use food processor or blender until smooth

Option 1: Scoop the marrow butter onto a large sheet of

wax paper. Roll the marrow into a log and twist both ends

to seal the paper. Tie a string or rubber bands on each end

to keep the paper sealed and twisted

Option 2: Store in ramekin or mason jar

Keep in fridge (or freezer) and use like butterNutritionwithJudy


BEEF

6


T E X A S B E E F B R I S K E T

• 10-16 lbs. of Beef brisket

(market trimmed or untrimmed)

• Dry Rub: Salt, white pepper,

paprika, garlic powder, onion

powder and brisket rub mix

• Wet: Bone broth (at least 32

oz) and fresh sliced onion on top

*Note: some dry rub ingredients

have antinutrients




Put brisket in a deep pan (as pictured). Cover both sides with

dry rub.

Cook at 275 °F with only dry rub for 1 hour.

After 1 hour, add wet ingredients and close up with foil (or some

way to seal the meat) for about 5-6 hours at 275 °F.

You can save the broth and make a rue or gravy with it.

NutritionwithJudy www.nutritionwithjudy.com

BEEF

7


Cook ground beef with taco seasoning (optional)

and water

Use shredded cheese (pictured) to make cheese

taco shell. Cook shredded cheese in skilled until

brown and crispy

Fold cheese over a spatula handle while hot to

cook into a perfect shell

Fill ground beef and add sour cream to cheese

shell

Meat

• Ground beef (85/15)

• Taco seasoning

(Primal Palate)

• ½ c of water simmered

Taco Shell

• 1/3 c of Shredded

cheese

Topping

• Sour cream (as needed)

C A R N I V O R E T A C O S

Recipe by: Adrianna | Instagram: @keto4mykid

*Note: You can substitute ground beef with shredded chicken,

shredded pork and other meats



BEEF



• Skirt steak

• Pork rinds

• Salt to taste

• Beef broth

• Apple cider vinegar

Recipe by: Lisa Seward (Facebook)

Instagram: @lisaseward67 I N G R E D I E N T S


C A R M E L I Z E D S K I R T S T E A K

Skirt steak can be tough. I used a little beef broth, alittle apple cider vinegar and some Sole water pinksalt concentrate.

Throw them all in a skillet and let the meat simmerfor about 45 minutes until all the liquids are reducedto this thick caramel-like-coating on meat.

Sprinkle with some crushed pork rinds!


BEEF (PORK)


• Tri-tip

• Pancetta

• Beef fat

• Halloumi

• Salt to taste

• Butter (optional)

Recipe by: Pamela | Instagram: @loveourlowcarblife I N G R E D I E N T S


C A R N I V O R E S C R A M B L E

Cut up tri-tip, pancetta, beef fat and halloumi intocubed pieces as pictured.

Fry on pan. Butter optional.


BEEF (PORK)

10


• 16 oz Ground beef

• 2.5 oz Cheddar cheese

• 5.66 Slices of bacon

• Makes 17 balls

Recipe by: Dana | Instagram: @ketotrekker I N G R E D I E N T S


C H E E S E B U R G E R B A L L S

I use plain ground beef and roll into 'ping-pong'size balls.

Take a small cube of cheese and press it in theball work the meat around it to keep it wellcontained.

I make these the size for approximately 1/3 sliceof bacon to wrap around to slightly overlap placeon a plate seam side down.

Once they are assembled, place them in thefridge to firm up. I usually keep a plate of theseready to go for quick meals.

When you're ready to cook, I use the air fryer. Icook on a lower heat- about 325-350 for roughly13-15 mins until I start hearing it sizzle and youcan smell the bacon.

Then I bump the heat up to 375-400 for the lastfew mins to finish browning and crisping thebacon. No need for toothpicks to hold it togetherif you let them chill in the fridge before cooking.

Also, when wrapping the bacon, let it warm inyour hands a little before wrapping the balls. Thiswill make the bacon a little stretch and it will beeasy to get a nice secure wrap.


BEEF (PORK)

11


• Denver Steak (Chuck under blade center steak, boneless, Denver cut, Center cut steak)

• Redmond salt to taste

• 1 egg

Recipe by: Brandon | Instagram: @keto.carnivore.king I N G R E D I E N T S


D E N V E R S T E A K

Cut from center of the under blade.

These steaks are extremely tender with a goodamount of marbling and beef flavor

Best when cooked over high heat on the grill

Cook one egg, as desired


BEEF (EGG)

12


• 2 lbs. of Beef bone marrow

• 4-5 Eggs

• 3/4 c of Raw milk

• 1 tbsp of Vanilla extract

• 1-2 tbsp of Honey or maple

syrup (optional)

• 1/4 tsp of Salt

• Butter for greasing ramekins

Recipe by: Christine | Instagram: @nourishthelittles I N G R E D I E N T S


B O N E M A R R O W C U S T A R D

Bring marrow bones to a boil and let simmer for 10 min. Save themarrow water for later! While waiting, preheat the oven to 350 °F.

In a large bowl, whisk together the eggs, milk, vanilla extract,honey, and salt.

When the marrow is ready, scoop out the marrow from the bonesand place in a bowl to cool. Meanwhile place the egg mixture in ablender. Or use an immersion blender.

Spoon the marrow into the egg mixture and blend all togetheruntil smooth.

Pour custard mixture into ramekins, dividing equally.

Place ramekins into a roasting pan and fill the roasting pan withenough water to come halfway up the sides of the ramekins.Bake for 30-35 minutes until custards are set in the center.Remove from water bath and allow to cool before serving. Topwith fruit or raw cream as desired.


BEEF (EGG, DESSERT)

13


• 1 Duck egg

• 2 Chicken egg

(1 whole, 1 yolk)

• Beef smoked sausage

• Cream cheese to taste

• Shredded cheese

• Redmond sea salt

• Butter

Recipe by: David | Instagram: @dj_carnivoreketo I N G R E D I E N T S


D U C K E G G S C R A M B L E

Cook in butter

Add duck egg and 2 chicken eggs. Use the wholechicken egg and one egg, just the yolk

Slice up sausage, add cream cheese and salt totaste

Scramble and add shredded cheese.


BEEF (EGG)

14


• 4 Pieces of chipped or

shaved beef slices

• 2-3 Slices of provolone

cheese

• 2-4 strips of bacon

• Salt & pepper to taste

(white pepper for less oxalate)

4 Chaffles

• 4 Eggs

• 2 c Shredded cheese

of your choice

Recipe by: Amy | Instagram: @_amethyst_amy_ I N G R E D I E N T S


C A R N I P H I L L Y C H E E S E S T E A K

Cook bacon first, at your preference.

Make chaffles first by mixing eggs and shreddedcheese well in bowl.

Pour into a hot waffle iron and let cook until toasted.

While the chaffles are cooking, get started onsautéing the sliced/chipped beef in a skillet,chopping the meat up into small pieces as it cooksand add desired seasoning.

When meat is cooked, place the sliced cheese ontop and start mixing it in when it starts melting. Keepstirring the meat and cheese until cheese is meltedthrough.

Take the chaffles out of the waffle iron and place ona plate. If using a traditional waffle iron, tear thechaffles in half so there are two pieces of twosquares.

Place half the meat and cheese mixture each ontoone chaffles. Serve with a happy carnivore smile!


BEEF (EGG)

15


• Fresh chicken

• 2 tsp Salt (the good stuff)

• 1 tbsp Black peppercorns

• 1.5 tbsp Onion flakes

• 1 tbsp Garlic granule

• 1 tbsp Rosemary

• 1/2 tbsp Oregano

• 1/2 tbsp Paprika

• 1/2 tbsp Mustard seeds

• 1 tsp Thyme

• 1 tsp Tarragon

H O M E M A D E K F C

Recipe adapted by: Tracey Peterson (Facebook)

*Note: You can use the spice in chicken mince to make meatballs or

burgers and I’m thinking of trying it mixed into cream cheese to

make a dip

By adding pork panko, you can make it more crunchy and could use

it as a burger between 2 chaffles to make a KFC burger or schnitzel.

E.g., chaffles, KFC schnitzel, cheese, bacon, baconnaise


I N S T R U C T I O N SBlitz it all up in NutriBullet or similar to make a powder.

This is best used for thighs, wings and legs but can be

used to coat a whole chicken.

The recipe makes a fair bit and I times it by four so I have it always ready to go.

Place 6 pieces of chicken at a time in a freezer bag, then add 1-2 T of the KFC mix, depending on how spicy you want it. Shake the bag to evenly coat the chicken. Repeat until all chicken you want has been coated

Place on greased baking tray and place in heated oven, 180ºC (356ºF) fan forced or 200ºC (392ºF).

I always place pieces in a way that the most skin is facing down at first then facing up once turned...it makes them more crispy.

Turn after 30 mins, then bake for another 30 mins. Cooking time may vary according to your oven and/or size of chicken pieces. This recipe is delicious hot or cold www.nutritionwithjudy.com

CHICKEN

16


• 20 oz (567 g) Chicken livers

• 12 oz (340 g) Quality chicken

sausage

• 32 oz (g) Ground chicken

• Garlic or garlic powder,

to taste

• Real salt, or good

quality sea salt, to taste

• Real seasoning salt

to taste

• Cheese (optional)

Recipe by: Danny | Instagram: @dannyvega.msI N G R E D I E N T S


O R G A N M E A T B U R G E R S

Preheat the oven to 300°F and prepare a bakingsheet by lining it with foil. Also, prepare a skillet orgrill.

In a meat grinder or a food processor, combine themeats to grind together. Process until all the meatsare ground.

Mix seasonings into the meat, then pat it out intoapprox. 10 patties.

Arrange patties on the foil-lined baking sheet andbake at 300°F for 10 minutes. This helps the meatcome together into a solid patty.

Once the burgers have baked, finish cooking by panfrying or grilling them, to your desired level ofdoneness. Let the finished patties stand 5 minutes torest beforehand serving.

Top with butter (as shown) or your favorite burgercondiments and enjoy!


*Note: You can use beef instead of chicken

CHICKEN

17


• 1/3 of a Can of canned chicken breast

• 1 Egg

• ½ c Shredded mozzarella cheese• Garlic salt to taste

• Onion salt to taste

• 1 heaping tsp of Collagen peptides (I use Great Lakes)

• Use toppings you like

M E A T Z Z A

Recipe by: Doa Meade I N G R E D I E N T S

I N S T R U C T I O N SMix everything but the toppings together in abowl.

Then spread out onto a pizza tray or cookiesheet until dough is 1/2-1 inch thick.

Sprinkle a little more cheese and whatevertoppings you want.

Bake at 375ºF until golden brown. Let cool afew minutes before cutting.


CHICKEN (EGG)

18


• 10 oz Cooked chicken

• 6 Whole eggs

• 3 oz Melted butter, plus

extra for spreading on top

• ½ tsp Baking soda

• ½ tsp Salt

C A R N I V O R E “ C O R N B R E A D ”

Recipe by: Yecca | Instagram: @eatmeatqueen I N G R E D I E N T S

I N S T R U C T I O N SPreheat oven to 350 degrees.

Blend all ingredients until smooth in a blender.

Grease your 4 cup casserole dish or bread pan withbutter or line with parchment paper.

Depending on your pan, the bread will take about 40minutes. Check doneness at 30 minutes and if it isstill wiggly and loose in the middle, let it continuecooking for 10 minutes.

Once you take the cornbread out of the oven, spreadbutter all over the top. As much as you want


Probably the easiest carnivore bread you can make! Thisalso works in a bread loaf pan, but the cooking time willvary. You can use the same method as you would withregular bread by sticking a toothpick in the center to checkdoneness.

19

CHICKEN (EGG)


Gizzard mix• 1 ½ lb. Chicken

hearts

• 1 ½ lb. Chicken

gizzards

• 1 tbsp Salt

• ½ tbsp Garlic

• ½ tbsp Pepper

• 2 c Water or broth

Stuffing mix

• 2 tsp Thyme

• 2 tsp Sage

• 2 tsp Onion powder

• 2 tsp Garlic

• 2 tsp Salt

• 1 tsp Rosemary

• 1 tsp Pepper

• ⅓ c Butter

• 2 Eggs

• 1 c Broth

“ C O R N B R E A D ” S T U F F I N G

Recipe by: Yecca | Instagram: @eatmeatqueen I N G R E D I E N T S

I N S T R U C T I O N SAdd all gizzard ingredients to a slow cooker and letcook for at least 8 hours or overnight. Strain frombroth and save broth for later.

Preheat oven to 300 degrees. Dice up your“carnivore cornbread” (see previous recipe) to yourdesired size. Pictured is about ¾” cubes.

For more traditional bagged/boxed stuffing, dice“cornbread” AND gizzards really small.

Place “cornbread” cubes on sheet pan and bake for20 minutes to dry out. Let bread cubes cool.

Heat up your 1 cup broth saved from earlier and addin butter. Stir until melted. Turn off heat.

Mix in all other spices. Let broth mixture cool 5-10minutes. Whisk egg into broth mixture once it iscooled. Combine mixture with the “cornbread” cubes.

Stir in broth/egg mixture until all the bread hassoaked up the liquid. Bake at 350 degrees for 60minutes with the lid on. Remove lid and cook 10more minutes to get a crunchy crust on top.


CHICKEN (EGG)


• 9 Eggs

• 50 g (1.75 oz) Grated parmesan cheese

• 200 g (7 oz) Boneless, skinless chicken breast,

cut in cubes• 200 g (7 oz) Ground beef

C A R N I V O R E “ B R E A D ”



Preheat oven to 375ºF. Use loaf pan

In a medium saucepan, add 3 cups of water,ground beef and chicken. Bring to a boil.

Reduce to a simmer and cook for 15 minutes oruntil cooked through. Drain and allow to cool for5 minutes.

Add eggs and parmesan cheese and blend. Addchicken, ground beef and continue to blend.Blend until completely smooth.

Pour into loaf pan and bake 40-50 minutes, untilfork inserted comes out completely dry. Cookcompletely before slicing. Keep in refrigerator

Recipe by: Unknown Carnivore


CHICKEN (BEEF, EGG)

21


C A R N I V O R E “ B R E A D ” C H I P S


I N S T R U C T I O N SPreheat oven to 375ºF. Use loaf pan.

In a medium saucepan, add 3 cups of water, groundbeef and chicken. Bring to a boil.

Reduce to a simmer and cook for 15 minutes or untilcooked through. Drain and allow to cool for 5 minutes.

Add eggs and parmesan cheese and blend. Addchicken, ground beef and continue to blend. Blenduntil completely smooth.

Pour onto parchment paper on dehydrated trays.Dehydrate on high so eggs cook.

Remove parchment paper and break or cut intopieces when the mixture becomes pliable.They are finished when they are crunchy. (24 hours).

Recipe adapted by: Tracey Peterson (Facebook)


• 9 Eggs

• 50 g (1.75 oz) Grated parmesan cheese

• 200 g (7 oz) Boneless, skinless chicken breast,

cut in cubes• 200 g (7 oz) Ground beef

22

CHICKEN (BEEF, EGG)


• 1 lb. ground turkey (or ground chicken)

• Salt for seasoning • Other seasoning to taste (I used 1 tbsp fish sauce )

•1/4 cup Parmesan (grated)

• 1.5 tbsp butter (melted) –you can also use ghee or bacon fat — ground turkey, chicken is quite lean. Makes nuggets juicy.

Coating:• 1 1/2 c ground pork rinds • 1 egg (beaten)

T U R K E Y N U G G E T S


I N S T R U C T I O N SIn a bowl, mix ground turkey, cheese, salt and otherseasonings. Make sure cheese and seasonings arewell incorporated with the meat. Set aside.

Prepare the coating, 2 separate container for egg

wash and ground pork rinds.

Shape ground turkey mixture in to small balls. (I useda 1/8 cup measuring cup or if you have a small icecream scooper, that would be perfect too!)

Dip turkey meat ball in egg wash first then generouslycoat with crushed up pork rinds. Gently flatten downuntil it reached desired thickness or width. Set aside.Place on greased baking tray and place in heatedoven, 180ºC (356ºF) fan forced or 200ºC (392ºF).

I used an air fryer — 390ºF Cooked for about 10minutes and/ or until nice and golden brown. Flip thenuggets half way through cooking. It doesn't take along time to cook in the air fryer.

Check internal temperature, it's done/ cooked at165ºF

.

Recipe by: Jayvee | Instagram: @carnivore_venture

23

TURKEY



• 8 lbs. Bone-in skin-on

pork shoulder

• Salt to taste

Seasoning to taste:

• Fennel seed

• Sage

• Rosemary

• Red pepper flake

• Garlic

Buy a bone-in, skin-on pork shoulder around 8pounds and season it with sage, rosemary, redpepper flake, fennel seed, garlic, and salt.

Cook it at 250 degrees for an hour per pound (8hours). After that, raise the oven temperature to 450for 15 minutes to get the skin crispy.

It's a simple recipe but delicious, and the skin is thebest part. Very fatty and satiating for those whoenjoy pork.

If people don't want the seasoning, it's great with justsalt also.

Recipe by: Mary Ann Peters I N G R E D I E N T S


C R I S P Y P O R K S H O U L D E R


PORK

24


• Pork Rib Rack Seasoning to taste:

• Paprika

• Onion Powder

• Dry Mustard

Cook a rack (about 3 pounds) at 275ºF for 3 hours.

Sear them on the grill or broil them for a coupleminutes.

Recipe by: Cindi Weedon (sample picture from @nutritionwithjudy) I N G R E D I E N T S


P O R K R I B S

25

PORK



• Pork belly

• Redmond real salt to taste

• 1-2 Baking dishes

Before starting, set oven to preheat to 400°F. Slicepork belly into slices roughly 1/4 of inch thick

Cut each piece in half. Place pieces into bakingdishes, leaving a small amount of space betweenthem so they don’t stick together.

Aggressively salt pieces, then flip them and do thesame to the other side. Roast in oven for roughly 1hour or until golden brown and desired doneness isreached, flipping pieces halfway through.

Remove pieces from dishes and cool on a plate, anddrain and save fat in the dish for cooking.



P O R K B E L L Y

Recipe by: Robert | Instagram: @brightblur1

• Note: Roasting times vary depending on level of crispnessdesired, as well as what kind of baking dish you use. Using ametal baking dish will reduce the time needed vs. a Corning wareone. Time could be as little as 50 minutes or as long as 70.

• Optional: It is possible to smoke the pork belly beforehand in asmoker or charcoal grill using the wood of your choice. Thenroasting in the oven, in this case it will take much less time than ifyou start with them raw.

PORK



• Pork belly

• Salt to taste

• Cast iron

Recipe by: Kelsey | Instagram: @carnivore.kelseyI N G R E D I E N T S


P O R K B E L L Y C H U N K S

Preheat oven 350°F

Add pork belly with cast iron for one hour. Salt to taste

Increase to 425°F until lightly browned, approximately25 minutes.

27

PORK



• 8 oz. cream cheese, softened

• 4 eggs

• ½ cup parmesan cheese, grated

• 1 cup bacon bits

Seasoning: (optional)

• 2 tbsp dehydrated onion

• 1 tsp garlic powder

• 2 tbsp hot sauce

Mix all ingredients together in a bowl

Add any additional meats like sausage, kielbasa,brisket, ground beef or make it with just bacon bits

Butter the muffin tins. Fill them with batter

For jumbo size muffin tins, bake at 425°F for 15 mins

For standard size muffins, bake at 350°F for 25 mins

Any additional batter that doesn’t fit, can be cookedas delicious pancakes!

Recipe by: Lisa Wiedeman | Instagram: @CarnivoreDoctor I N G R E D I E N T S


M E A T Y C A R N I V O R E M U F F I N S


PORK, EGG

28

Lisa’s tips:

• Great for breakfast any time

• Freezes really well

• Use leftover meats to add to batter

You can watch Lisa make these in a video, HERE


https://www.youtube.com/watch?v=cG3UqRBLOoM

• 1½ lbs. Ground sausage (more

or less is okay)

• 8 oz room temperature

Mascarpone or your favorite soft

cheese (cream cheese, soft

goat cheese, ricotta, etc.)

• 4 Eggs

• 4 oz Shredded cheddar

• 1 tsp Garlic

• ½ tsp Black pepper

• Butter for cooking

Recipe by: Yecca | Instagram: @eatmeatqueenI N G R E D I E N T S


B R E A K F A S T P I Z Z A

Preheat oven to 425°F. Press sausage into a sheet panand flatten out very thin. Make thinner than you wouldlike because it will get thicker once cooked.

Bake 12-15 minutes or until meat is cooked through.

While the crust is cooking, heat some butter in a panand cook scrambled eggs and season with salt to taste.Remove crust from oven and drain grease. Turn broileron. Spread your soft cheese onto the crust to theedges.

Sprinkle garlic and pepper over soft cheese. Spreadyour scrambled eggs over the soft cheese. Cover pizzawith shredded cheese. Broil pizza 2-3 minutes or untilcheese is melted/lightly browned. This is also greatcold if there are any leftovers

You can also prep crusts ahead of time on parchmentpaper and freeze. Once frozen, wrap in plastic wrap.That way you always have a meatzza crust ready togo! Frozen crusts take about 18 minutes to cook at thesame

29

PORK (BEEF, EGG)



• 4 c (about 8.5 oz) of crushed

Pork rinds

• 1 lb. of Ground pork, cooked

and drained

• 1 lb. of Ground beef, cooked

and drained

• 4 oz of Melted butter

• 2 Large eggs, slightly beaten

• 1 c of Broth

• Salt, pepper seasonings to

your taste

Recipe by: Tiffany | Instagram: @holistic.ketosisI N G R E D I E N T S


C A R N I V O R E S T U F F I N G

Pre-heat your oven to 400°F. If your pork rinds aren’tcrushed already, do that now. Measure the 4 cupsAFTER you crush, not before. You can buy theseready made by Porking King Good

To your crushed pork rinds add your drained groundpork (or sausage) and drained ground beef. Mix.

Now add your 2 slightly beaten eggs. Mix again.

Mix in your melted butter. Mix in your broth (if you wanta dryer stuffing you can use less broth).

Once ingredients are fully incorporated spread themixture into your baking dish or cast iron skillet. Use aspoon to make sure everything is evenly distributed.

Bake at 400° F for about 30 minutes. Raise the oventemp to broil and brown the carnivore stuffing another2 – 3 minutes until the top is a deep golden brown.

30 www.nutritionwithjudy.com

PORK (BEEF, EGG)


• 2 lbs. Ground meat of choice 1 lean 1 fatty (I used half venison & half farm forested pork)

• 3 Pastured eggs

• 1 c Ground pork rinds

• 1/4 tsp Real salt

• 5 oz Gorgonzola or

cheese of choice

• 5 Cooked pieces of

bacon, diced

• Caul fat (ask your local

butcher or farmer)

Recipe by: Blaze | Instagram: @badbaxterfarm I N G R E D I E N T S


B A C O N S T U F F E D M E A T L O A F

Mix venison, pork, eggs, salt & pork rinds in a bowland let rest 15 minutes to bind.

Preheat oven to 350ºF.

Put a 8x4 "bread" pan to proper use by lightly layingyour caul fat in the pan, working into the corners.Add half your meat mixture, pressing into pan and upedges to create a space in the center for your filling..

Add your cheese and diced bacon. Cover withremaining meat and mound into a beautiful meatloaf.Fold your caul fat over the top and tuck edges intopan. Bake for 1 hour.

Raise temperature to 425ºF and bake another 10minutes or broil to crisp the top. Remove from heatand allow to rest for 10 minutes before serving.

These also work great in muffin tins to freeze & haveon hand for quick lunches on the go.


PORK (EGG, VENISON)


H O M E M A D E G H E E

Ghee is lactose-free as the milk is separated

from fat. If you have allergies or sensitivities

to dairy, ghee is a nutrient-dense alternative.

Ghee has a smoke point of 450º F, whereas

butter has a smoke point of 350º F.

• 2 Sticks of unsalted

grassfed butter, 8 oz, 226 g.

• Cheesecloth or fine strainer

• Small to medium saucepan

• Airtight mason jar or glass jar

Ghee will last 1 year in the refrigerator,

or on the countertop for up to 3 months.




Cut 2 sticks of unsalted batter into cubes

Place cubes into a saucepan over medium heat

Stir until butter melts completely. Bring it to a boil

and then lower heat to simmering.

Foam will rise to the top of the butter and milk

solids will fall to the bottom of pan. Skim if

desired.

Continue to simmer the butter until it turns clear

and golden brown. Allow the ghee to cool slightly.

Pour through a cheesecloth strainer into a clean

air tight mason jar.

Store in a cool, dry place or refrigerate.

NutritionwithJudy

GHEE



• 4 egg yolks

• ½ tsp baking powder

• 1 tbsp bacon grease (or preferred fat)

• White Oak Pastures sausage

• Standard-sized muffin pan

• High quality salt (Redmond’s, sea salt)

E G G Y O L K M U F F I N S


Recipe by: Sarah Kleiner | Instagram: @Carnivore.Yogi

Grease the pan and heat oven to 350°F for 10-12 minutes.

Mix the eggs and baking powder. Add to 2 spots on themuffin pan.

Bake for about 12 minutes at 350°F.

Let cool. Cut muffin in half to make a sandwich.

Serves 2.


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EGG


You can watch Sarah make the muffins, HERE


https://www.youtube.com/watch?v=nBUcL9lxxHI

• 4 oz Cream cheese

• 4 Eggs

• Butter, ghee to cook with

C A R N I V O R E P A N C A K E S


Recipe by: Lauren Herberts (Facebook)

Leave cream cheese at room temperature.

Blend cream cheese and eggs. Blend well.

Fry like pancakes.


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EGG



• 6 Egg whites

• ¼ c of Egg white protein

• Salt to taste

Z C C A R N I V O R E C H I P S



Recipe by: Giovanna | Instagram: @wellnesswithgiovanna

Heat up oven to 325°F.

Beat the egg whites for 10-12 minutes until hard andpeaks show

Using a fine mesh strainer, pour the egg whiteprotein powder using a spatula, mix both slowly,keeping it fluffy.

Lay the mix flat on a baking sheet covered withparchment paper for 15 minutes as thin as you can.

Once done and cooled, cut them in pieces and bakethem for 5 minutes.

They are very fragile and 0 carbs

35

EGG



• Can of sardines

• Cream cheese to taste

• Butter to taste

• Hot sauce (optional)

Recipe by: Chris | Instagram: @carnivoreketocoach I N G R E D I E N T S


C R A C K S A R D I N E S

Heat cast iron

Add can of sardines, cream cheese and butter

Scramble and eat when warm

FISH



• Egg whites

• Ground meat

• Bacon

• Bone marrow

• Pork belly

• Butter

• Raw cheddar cheese

• Halloumi

Recipe by: Cody | Instagram: @goatfit_nutrition

C O N S T R U C T I O NEgg White Chaffles

50/50 blend of Durham Ranch elk and wild boar

Bacon and bone marrow jam from 3 canoe bonesand diced Apple Gate Sugar Free Bacon

Cheese sauce made from Grassfed butter andraw cheddar cheese

2 slices of fried pork belly

Halloumi (sheep’s milk) French fries.


C A R N I V O R E M E A L I D E A S


BEEF, EGG, PORK


Meal Idea: Kait | Instagram: @healthcoachkait


• Steak

• Chicken Liver

• Egg Yolks

• Drippings from pan poured over

• Salt to taste



BEEF, CHICKEN, EGG


Meal Idea: Carrie | Instagram: @carries.best.life.after40

• Bone broth

• Beef fat

• Air fryer, Bone in pork chop

• Flap steak

• Salmon roe (Ikura)



39

BEEF, FISH, PORK



Meal Idea: Michael | Instagram: @michaelscher

• Raw bone marrow

• Beef bacon

• Semi-thawed raw beef Liver

• Raw egg yolk

• Salt



40

BEEF, EGG



C A R N I V O R E I N G R E D I E N T S

Recipe by: Carnivore Community

Pulled pork: Lauren Herberts (Facebook)

Pork butt. 2 tbsp chili powder, 2 tbsp coarse sea salt, 2 tbsp garlic powder, 1 tsp ground mustard, 1 tsp pepper

Chuck roast in Dutch oven: Lauren Herberts (Facebook)

with paprika, salt, crushed rosemary, and pepper

Fried Cheese: Lauren Herberts (Facebook)

Extra sharp cheese from store.

4 slices. 4 minutes in microwave.

Pull up immediately after it comes out.

Trader Joe’s Pork Belly: Victoria Rubio (Facebook)

Ready to eat in a white box. Heat or fried

@keto2fitness Instagram (pictured)

Ground beef patty

Chicken livers and eggs




C A R N I V O R E I C E C R E A M


Recipe by: The Bear, Owsley Stanley

• 16 Egg yolks

• 2 liters Heavy cream

• Lactose-Free milk protein or one cup water with two heaping tablespoons of a 3 to 1 mixture of calcium caseinate/ion exchange whey with water

• Vanilla extract or espresso (various flavors)

• 3 cups of double short-black espresso

• 2 tbsp of vanilla extract

Mix together.

Use a 6 qt churn with coarse salt and broken lump ice.

Don’t let the churn go too long, or it will turn to butter.

You can skip the milk protein, but the texture will suffer.



EGG, DESSERT

* * N O T E : H I S 4 0 Y E A R

C A R N I V O R E J O U R N E Y.

R E A D H E R E .


https://eatmeatdrinkwater.files.wordpress.com/2018/07/the-bears-words-of-wisdom.pdf

# C A R N I V O R E 7 5 H A R D

N O T E O F G R AT I T U D E

Very special thank you to theRedmond team for all the freesalts at our #Carnivore75Hardmeat ups and for all the weeklychallenge winner prizes.

Thank you for allowing us to havemany finalists that get to bewinners with your REAL SALT!

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L I M I T E D T I M E O F F E R

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• Provides optimal support when starting a

low carb, high fat diet

• Provides stomach acid and digestive

support to digest and absorb foods and

nutrients

• Supports nausea after high-fat meals and

healthy bile flow. Supports proper break

down of fats for digestion and absorption

• Supports loose or inconsistent stools,

helping stools to be better formed

• Supports healthy gut barrier and immune

function. Feeds good bacteria and targets

bad bacteria

• Supports gut after antibiotic use

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GUT HEALTH KIT

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# C A R N I V O R E 7 5 H A R D


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Documents

community cookbook We Do HARD...Preheat air fryer at 375 for 1-2 minutes Put steak in air fryer. Add salt. Put timer at 15 minutes. 15 minutes later, flip steak. Cook for another 15