Thank you for the beef marrow recipe!!! I think I still have some beef bones in the freezer. I'll have to try making it.
Here are some of the things we've been eating recently. We're all on different ratios in our family, so I'm not going to give any quantities; just wanted to share some ideas.
Scrambled eggs made with added sour cream & seasonings, served with grated cheese and pesto
Homemade sausage made from seasoned ground pork, with scrambled eggs & extra yolks cooked in the pan drippings from the sausage
Lightly cooked bacon, and a soft-boiled egg with added butter
A small cup of heavy cream (this is meant to be a meal in itself, not a beverage
Celery sticks with blue cheese dressing (blue cheese, yogurt, egg yolks, seasonings); any extra dressing can be eaten with a spoon
Hard boiled egg with a big dollop of mayonnaise
Savory nut flour muffin or mini scone, with butter
Yogurt made with half & half
Drained full-fat cottage cheese (or yogurt cheese) with added sour cream, onion powder, & herbal salt
Everyday lunches and dinners:
Heat a pan on medium, then add a package of bone-in chicken thighs, skin side down. Sprinkle the chicken generously with poultry seasoning.
When the chicken is seared, turn it over. Add a lump of butter, some sliced vegetables of your choice, and a few chicken livers or hearts, if you have them (I had some left over from whole chickens used to make stock).
Add about 1/2 cup water, and stir to deglaze the pan. Put the lid on and simmer until chicken is done. Serve the chicken, vegetables, and juices together in a bowl.
Hamburgers and Green Beans
Make hamburgers with 80/20 ground beef, an egg, and your choice of seasonings. Melt a tablespoon of beef drippings in a pan, and cook the burgers. Remove the burgers to a plate, put a small slice of cheese on each one, and put a lid or inverted bowl on top (to keep the heat in and melt the cheese).
Add some green beans to the pan drippings, and cook them until they're well-done and the pan juices have been absorbed.
Serve with mustard and sauerkraut.
Mix together a can of wild salmon (with skin & bones mashed in), a big dollop of homemade mayonnaise, a squeeze of lemon juice, a spoonful of nut flour, and your choice of seasonings. Make it into patties, and coat them in more nut flour. Fry them in butter or oil until done.
Desserts (for treats & special occasions; not something we'd eat every day):
Mini baked "puddings" made with pecan flour, cream, eggs, melted butter, & a little applesauce
Homemade ice cream made from whipping cream, egg yolks, vanilla, wild blueberries, and a little honey
To make gluten-free baked goods with nut flour, search online for "SCD recipes." These recipes are generally quite flexible, so you can try adapting them by reducing or eliminating the honey, substituting different types of nut flour, increasing the butter or coconut oil, and substituting egg whites for the whole eggs (to use up the extra whites, if you're following JK's advice to add yolks to other dishes). In my experience, despite what the recipe might say, they usually come out best when baked at around 325.
And on that note, I have to go make lunch.