Paleo Chef’s Bangin’ Liver and Me…

Liver recipe

By Shannon Keirnan, Contributing Foodie Bitch

I want to be healthy and on top of the new trends (some of which stick around, some of which are just a fun little experiment), but one of the things I’ve been dragging my feet on is organ meat.

Sure, I’ve started throwing bones, gristle, and just about every other part of the animal into the pot to make bone broth, but the idea of eating organs still makes me go eech. And yes, I know that meat is muscle, but we’ve been conditioned all our lives to eat the drumstick and throw away the gizzard, so changing one’s mindset takes a bit of control and sometimes a strong stomach.

I finally took the plunge, and brought home some grass-fed beef liver. It was so cheap at my butcher’s I almost would have felt bad if I didn’t buy it. I figured hey, if I hate it, the dog will eat it. Win win.

I have never eaten liver before. My dad used to cook it up when we were kids, with a big pan of onions, and holy moly, did that ever stink up our house. Looking back I’m not sure what he was doing to make it smell like old feet, but there was no way a teenage me was going to stick some of that rank amorphous grey stuff into my mouth no matter how much he promised I’d like it.

Ten plus years later, I was ready to give it a go. After all, liver is a superfood, and organ meat in general is nutrient packed. Grass-fed organ meat is a diet powerhouse I had neglected too long.

Enter Paleo Chef’s Bangin’ Liver recipe. I already love her style and her sass, so, finally, I was ready to give liver a try, using her guidance.

I didn’t have the exact ingredients on hand, and I was too lazy to go to the store, so mine turned out to be an adulterated version of her dish, but it was still surprisingly tasty! I added tomatoes, and substituted lime for lemon juice. I used a jalapeño rather than a bell pepper, simply because I had one in the fridge, and I chickened out on using the full amount of the recommended spices, though I wish I had just gone ahead with it.

It turned out really good! It was just lightly sweet and spicy, and frankly, I wouldn’t have known the liver wasn’t a dense cut of steak if I hadn’t been the one cutting it and throwing it in the pan. Mind you I couldn’t look directly at it while eating it, but it tasted darn good, and I was happy to be getting all the nutrition, especially for the approximately three dollars I spent on the whole meal, including leftovers. I had always expected liver to be chewy, but this was perfectly tender and chewable.

Give it a try!

Do you eat organ meat regularly? Leave a comment below!

Julie Bauer & George Bryant’s Cookbook: “The Paleo Kitchen”

Paleo pancakes

By Nancy Smorch, The Foodie Bitch

I posted a picture of these pancakes the other day, and since I bought Julie Bauer and George Bryant’s cookbook, “The Paleo Kitchen,” a couple of weeks ago, I’ve made these pancakes 4 times!

Although I can’t give out their recipe here, I strongly encourage you to buy their cookbook, and if you know of anyone who is looking to cook a little healthier, in a Paleo way, again, I definitely recommend this as a gift.

I like to mark good recipes in my books with a sticky note – let’s just say my copy of “The Paleo Kitchen” is covered with them!

photo 8I’ve tried a lot of Paleo pancake recipes and this is the best one.  Sometimes Paleo pancake recipes can be too grainy because they call for almond flour – which I like – but often it gives the pancakes an unpleasant texture, especially for those in my family who don’t need to eat Paleo and have been pancake fans for years (Frankie!).

This recipe calls for tapioca flour and coconut flour, so it isn’t gritty.

Also, sometimes when you don’t use sugar (which they don’t in Paleo recipes), the honey doesn’t always sweeten the recipe enough, or will sweeten it in a way that I’m not used to.  I mean, I LOVE honey, but sometimes it just doesn’t do the job as a sweetener.  But in this recipe it works.

Although, I have to admit, I added a little Grade B maple syrup from Pleasant Hill organic blueberry farm, and that worked as well.

The recipe also calls for coconut oil to cook the pancakes in the griddle, and I went ahead and used organic pasture butter.  I also love butter (I’m not totally Paleo, but I do love the foundation and basics of the Paleo philosophy), so I used that for “greasing” the pan, and also put it on top of my pancakes with the maple syrup when they are done.

Anyway, check out The Paleo Kitchen, and enjoy the beautiful photography, and the Foodie Bitch-approved Paleo recipes.

Definitely make sure the Fluffy Blueberry Pancakes are at the top of your list to try first!