I've recently been re-introduced to the Paleo Autoimmune Protocol. This restrictive diet is a powerful way to kick inflammation out once and for all. On this regimen, nutrient dense anti-inflammatory foods are emphasized. The often forgotten "organ" meats fall under this category. Chicken liver is praised as a good gateway meat for those that are unfamiliar with organ proteins. After some research I was amazed, chicken liver is absolutely packed with nutrients, vitamins, protein, and essential amino acids. I'm a salad lover at heart, so I knew I could make a tasty creation on a bed of greens, enjoy!
Bacon and Chicken Liver Salad
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| An easy and delicious lunch |
Serves 1
2 handfuls lettuce mix
1 small handful arugula greens
1/2 english cucumber sliced
1 c. chicken liver (cleaned of white sinew) chopped into 1/2 inch pieces.
2 slices bacon
1/4 diced yellow onion
1/4 diced green apple
3 T. Italian spice mix
On low heat cook the bacon until gold but not crispy. While the bacon fat is rendering, prepare the bed of greens. Layer lettuce mix under arugula and put cucumbers in a ring around the plate. Keep as much fat in the pan when removing bacon and set them aside on a paper toweled plate. Sautee onions and apples and once again remove from pan but try to keep as much fat in the pan as possible. Add chicken liver and Italian spice to the pan and cook on medium heat for 7-9 minutes, until almost cooked through. While chicken is cooking, cut the bacon into 1/2 inch pieces. Add the bacon, onions, and apples back to the frying pan for 2 more minutes.
No-bake Pumpkin Peanut Butter Pie
Or as I like to call it "Renter's Insurance" because if you make this your roommate will love you forever!
Layer One (Pumpkin Peanut Butter)
2/3 c. organic pumpkin puree
1 1/2 T. ground cinnamon
4 T. PB2 peanut powder (or peanut butter)
1 tsp. sea salt
1 tsp. maple flavor (or substitute brown sugar for maple syrup)
3 T. brown sugar
1/3 c. liquid coconut oil
1/4 ground flax seed
Partition
1/4 c. goji berries
Layer Two (Candy Glaze)
3 T. organic cane sugar
4 T. corn starch
2 1/2 c. filtered water
Garnish
3 T. dark cocoa powder
I make this recipe in a 6" round glass left-over container. Mix together ingredients for Layer One in the glass bowl and pat to a smooth finish. Distribute goji berries evenly over top and place in the freezer while you make the candy glaze.
For Layer Two, heat water and sugar over medium heat until dissolved. Add corn starch and whisk until a medium thickness glaze forms. Turn off heat and pour the glaze over the goji berries. Sprinkle the cocoa powder over the top through a sifter and let sit in the refrigerator for 30 minutes to over night for best results.
Here's some photos of food I've been making lately. Let me know if you'd like to see a recipe for something!
As the holidays were winding down, I found myself craving a break from baked goods. There was a solid week or two when it seemed like every lunch, dinner, and dessert contained a buttery crust. While pies may have been the culprit for my baking-related malaise, as the new year approached I envisioned taking a firm step away from cooked food in general. This led me to plan a menu for a week of raw food!
Now that the holidays are over fresh fruits and vegetables are a nice change of pace to the cookies, pies, meats, and other goodies that dominated the last month. It also feels like a nice way to start off the new year!
I'm eating the below menu this work week. I started with dinner on Sunday and I will continue until the food runs out. It's looking like that will be Friday lunch. This might seem boring, but I prefer to do the creative work of planning my meals prior to the week ahead and just stick to it.
Breakfast
Lunch
Snack
Macintosh apples
Dinner
Dessert
Chocolate bar of choice
This is a decadent take on a raw meal. The sweet creaminess of the sesame dressing makes this fresh meal feel like a treat.
Sweet Cauliflower "Fried Rice"
1 c. cauliflower rice (chopped cauliflower run through a food processor)
1 broccoli crown chopped
1/2 c. shredded carrots
1/4 c. cashews
Sesame Dressing
1 T. brown sugar
2 T. steaming water
1 T. unsalted raw peanut butter
1 T. liquid aminos (or soy sauce equivalent)
1 T. sesame oil
(optionally, add 1 T. sesame seeds)
To make the dressing put the brown sugar and peanut butter in a bowl and stir or whisk in the hot water until the ingredients have dissolved. Add amino acids and sesame oil and mix all ingredients together well.
Place the vegetables and nuts in a large bowl. Pour the dressing on top of the produce and mix well. Allow to sit for 3-5 minutes before serving.
This salad is a knockoff from something I ordered at the Fresh Press in downtown Portsmouth last week. It ticked all the boxes for me. The vegan caesar dressing is divinely creamy. Shredded carrots add a nice sweetness, while the tempeh and hummus making this nicely filling. I make this in a to-go container the night before to bring to work the next day.
Fresh Press Knockoff Salad
3 c. mesclun salad mix with red cabbage
2 T. fresh parsley
1/3 c. shredded carrots
1/3 c. pea shoots
1/4 c. roasted pumpkin seeds
1/3 c.
creamy vegan Caesar dressing
4 oz. sautéed tempeh
1/3 c. hummus
Slice tempeh into 1/4 inch slices and sautée in olive oil until golden brown. Put salad, parsley, carrots, pea shoots, pumpkin seeds, and and dressing in togo container and shake vigorously to dress vegetables evenly. Add a healthy dollop of hummus to the center of the salad and place three pieces of tempeh on top.
This is really so good. Caesar dressing is one of my favorites, but I'm sensitive to the strong sardine taste in some recipes. No fish-flavored sorrows here. I'm already looking forward to making more.
Creamy Vegan Caesar Dressing
1/2 c. unsalted raw cashews soaked overnight and drained
1 lemon
1 T. capers
3 cloves garlic
1 T. dijon mustard
1/4 c. extra virgin olive oil
Juice and zest lemon and set aside. Grate garlic with a microplane. Add all ingredients to food processor and mix. The dressing should be creamy, continue to add water until it is the right consistency. Use immediately or set aside. If saving for later, this dressing will continue to thicken. If it is too thick to use later, just incorporate a little hot water to the dressing to bring it back to life.
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| Too thick! |
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| After adding some hot water, its just right! |
