Beef Nuggets on a plate

Chicken nuggets, beef nuggets, or any other animal nuggets are a favorite food, which is easy to make and a delicious food, even for the pickiest eater. The recipe is easy and makes future meals a breeze. To make beef nuggets, first, make GAPS Meat Stock.

When the Meat Stock is done, pick off the connective joint tissues, meat close to the bone, and marrow into your food processor or blender. Save the Meat Stock for drinking. Be careful, sometimes small bits of bones can sneak into the mix and get trapped up into the blade, which isn’t good. I really don’t measure, but generally fill the Vitamix 2/3 full with Meat Stock pickings (this totals about three to three and half cups of Meat Stock portions), then add 4 or 5 pastured eggs, salt, pepper and garlic powder. Blend until combined.

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In a cast iron skillet, or favorite pan, put your desired amount of animal fat. The above nuggets are fried in hump fat, from the camel. We use  1 cup of home rendered lard (this one is a good quality store-bought option). Heat the oil on medium and once water dances on top (run your hand under the faucet and spritz it onto the top of the oil, if it dances, it’s perfect), drop heaping teaspoons full of batter into the oil to fry. Some folks choose to pat and mold them in their hands to make small patties, I just scoop and drop.

Once the edges turn brown, flip. Once both sides are browned, serve and enjoy. These can be served with fermented ketchup or fermented mustard sauce found in the Nourishing Traditions book.

beef nuggets frying

This makes a lot of beef nugget batter, more than we can eat. For future meals, when the mixture is cooled, fill freezer quart bags with batter and freeze, saving one meal worth of batter to make now. This is the perfect busy schedule meal for later days, where you just pull a baggie out of the freezer and put it in the refrigerator in the morning or night before, go to work all day, then when you get home just heat up your oil and fry your nuggets, add a vegetable side and dinner is done.

Big shout out to GAPS Coach Autumn Serodino for teaching us how to make chicken nuggets, from where this recipe sprang, at our local GAPS and Weston A Price Chapter meeting. She’s got a gift with her cooking techniques. We’re blessed to have her, and learn from her skills.

*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She is a Board Certified Naturopathic Doctor, through The American Naturopathic Medical Association and works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. She serves on the GAPS Board of Directors and has recently been named “The GAPS Expert” by Dr. Natasha and will serve teaching other Certified GAPS Practitioners proper use of the GAPS protocol. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia, through food, she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. [email protected]

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.



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