I completed my third week of being on the AIP. Consuming organ meats is encouraged on this diet. Why? Read this article to find out. I used this recipe to make chicken liver and made a few changes. I served the liver and sweet potatoes with sautéed greens.
Most (noticed I said most) of the children ate this meal. My oldest still has a strong aversion to chicken liver and this new recipe did not cause her to change her mind. But child number 5 after cleaning his plate and asking for seconds exclaimed, “THIS IS YUMMY!” I was so pleased but THEN my older children burst my bubbles by reminding me that child number five eats just about anything except for “FISS” (FISH). They couldn’t let me have my moment. Oh well. Give this recipe a try and let me know how it works for those in your family. Sorry I don’t have any pictures. Quite honestly it wasn’t a pretty dish but it was definitely palatable!
Chicken Liver and White Sweet Potatoes
- 2 Tbsp.extra virgin olive oil
- 1 Onion, thinly sliced
- 8 oz. choppedChicken Livers
- Salt and Pepper to taste
- 2 Tbsp. Apple Cider Vinegar
- 3 White Sweet Potatoes
- 2 Tbsp. melted coconut oil
White oven baked sweet potatoes
- Peel and cut potatoes into small cubes
- Toss sweet potatoes in coconut oil
- Put sweet potatoes on baking pan
- Bake at 400 for 30-40 minutes
- Put to the side until liver is cooked
Liver and onions
- Heat oil over medium heat.
- Add thinly sliced onions to the pan.
- Sauté onion over medium heat for 15 minutes.
- Rinse livers under cold water and pat dry.
- Chop livers into large chunks and add to pan with the onions.
- Cook liver 4 minutes per side and then turn off stove
- Season with salt and pepper.
- Add 1 tablespoon of apple cider vinegar to the pan
- Add cooked cubed sweet potatoes to the pan with the liver and onions
I completed week 2 of Autoimmune Paleo Diet (AIP). YEAH! Below are some of the things that were on the menu.
-I made this seafood chowder and it was a huge hit in our home. I did not have any rutabaga on hand so I just used more white sweet potatoes. I strongly recommend giving this chowder a try.
–Salmon patties, topped with avocado, grilled onions and some left over chayote from last week.
–Beef cabbage rolls.
-Fish tacos . I used lettuce as the shell and of courseI had some sliced avocado with it.
-Turkey burgers. Nothing fancy here folks, just seasoned some ground turkey with salt and black pepper with dried herb. I formed the mixture into patties and cooked on my cast iron griddle.
-Shrimp lightly breaded with seasoned tigernut flour and cooked in a little bit of olive oil. This was soooooooo good!
-I made a big pot of chicken broth. I froze some in mason jars and had a cup each day.
-Sautéed kale and onions
-Salad with romaine lettuce and shredded carrots
-tigernut flour mugcake I recommend mixing the gelatin in with the water and coconut oil first before adding the rest of the ingredients. This prevents the gelatin from clumping together.
I think I am officially addicted to fish tacos. I have my cousin to blame. I found a great recipe on line but made a few changes to suit my taste buds and to cut down on time. Below are my changes. You can find the original recipe at Paleo Magazine.
- 1 lb. cod cut into cut into ½ inch by 3-4 inch strips (Trader Joes sells wild caught cod pieces that are perfect for this dish)
- ½ cup coconut flour
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 2 teaspoons cumin powder
- dash of pepper
- Coconut oil for frying
Shell & Toppings Ingredients
- Lettuce leaves to be used as shell
- All natural salsa (Costco sells great tasting organic salsa)
- Sliced avocados
- Thinly sliced red onions
- Shredded cabbage
Mix all dry ingredients together in a bowl and coat the fish with the flour mixture. Fry fish pieces in coconut oil.
Place a few pieces of fish on lettuce leaf and top with avocado slices, sliced onions, shredded cabbage, and salsa. Enjoy!