My Favorite Nose To Tail Recipes - Heart to Kitchen (2024)

(Picture of my lunch including a beef burger, quesadillas made from corn tortillas and pepper jack, cantaloupe, fermented veggies, liver heart pate, and bone marrow)

Nature knows what it’s doing! That’s why it created the perfect package of all the nutrients we need in the right forms and proportions. This package is of course a whole animal!

Different parts of the animal are rich in different nutrients as you can see in the pictures below. Each part containing the nutrients necessary for the function and health of that corresponding part in us. This is the “like heals like” concept.

Therefore it’s very important that we eat as much of the animal as we can to ensure optimal nourishment. I also recommend mimicking the proportions of an animal. So have about 1 oz mixed organs for every 10 oz of muscle meat and consume a source of bone (broth, marrow, or meat cooked on the bone) a minimum of once a day, but ideally 2-3 times.

The more parts of the animal you eat the better, so if you’re willing to try eyes, blood, tongue, reproductive organs, and so on go for it! By adhering to mother natures wisdom and eating this way, we can nourish ourselves far better than we can with lab made synthetic vitamins!

And without further ado, here are my favorite nose to tail recipes!

1) Bacon Beef Liver (And Heart) Pâté

I like to make this pate every 2-3 weeks and have a tablespoon with my lunch nearly everyday. I find this to be a cheap and easy way to get organs in regularly. (Click here for the recipe!)

2) Bone Broth

I also make a big batch of broth every 2-3 weeks and I have 1 cup of warm broth with my lunch nearly every day. I also use bone broth to braise veggies, I put some in my pâté, and I cook rice with it. Again I find this to be an easy and cheap way to get bones in regularly. I save bones from the meat I eat (like whole chickens) in the freezer and use those to make broth. I will also buy beef marrow bones and chicken feet to add sometimes to increase the collagen content of the broth. (Click here for the recipe!)

3) Sautéed Liver With Steamed Broccolini, Roasted Carrots and Onions, and Pesto

I make this dinner from time to time to get more liver in. This is definitely one of, if not, my favorite ways to eat liver. The bacon, lemon, and spices do a good job at decreasing the classic metallic liver taste. (Click here for the recipe!)

4) Bone Marrow

I make this from time to time to eat with my lunch. It’s quite delicious and easy to make. You just preheat an oven and then roast it for 20 minutes. So if you can’t make the time to make bone broth, bone marrow may be an easier way to get your bones in. (Click here for the recipe!)

5) My Favorite Keto/Carnivore Breakfast

I eat a variation of this meal for breakfast nearly ever day. It’s delicious and a great way to get eggs, meat, and healthy animal fats in! Lately I’ve been adding half a grapefruit to it! (Click here for the recipe!)

6) Pesto Chicken and Broccoli With Fontina Cheese

Buying a whole chicken is a great way to eat more nose to tail. You can save the bones for broth, eat the meat, and eat the organs that come with it. I typically chop up the organs and add them to whatever meal I’m making with the chicken. This is one of my favorite meals to do that with. I also like to braise the veggies in bone broth making it even more nose to tail! (Click here for the recipe!)

7) Tom Kha Gai

I do the same thing with this recipe as I do for the pesto chicken one, I chop up the organs that come with the whole chicken and throw them in the soup. I also boil the chicken and use the broth from that in the soup. This is also one of my favorite recipes on this site, as it’s quite the crowd pleaser and my family and friends all love it! (Click here for the recipe!)

8) Ground Beef And Veggie Fried Rice

For this meal you can either buy ground beef that already has organs mixed in it or you can chop up your own and add them. I’ve done this with some heart before, but you could use liver or whatever organs you want. (Click here for the recipe!)

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