Chicken Liver Pate by The Nourished Caveman 2

A priceless testimonial from famous Bay Area Chef Chris Cosentino, who speaks on behalf of the use of offal in cooking!

 

 A bit of thrift!

This recipe for Chicken Liver Pate is designed to work with the Sauted Chicken Livers as the main ingredient.

If you make enough sauted livers to have leftovers, this is an excellent way to use them.

I firmly believe in trying to use all the food I buy, therefore reducing waste and saving money!

 

5 tips to save money and reduce waste

1) When you go grocery shopping think of more than one recipe for the ingredients you are buying

2) Soups are a great way to recycle leftovers. You can use leftover chicken, meat, or cooked veggies, and add them to a base of bone broth to create easy and quick meals.

3) Plan a “life-cycle” for the larger dishes you prepare. For example a big roast with lots of roasted veggies could become a soup and a casserole, with the help of few other ingredients. Roast chicken can become chicken stock, tacos, and a chicken salad.

4) When out of ideas consult a visual tool like Pinterest where you can easily do detailed searches like: “leftover turkey recipes”

5) Do not forget to compost! Even in the city you can have a small compost bin on your balcony, and if you are in the country you can have vermicompost or CHICKENS! Nothing will ever be wasted if you have chickens, all the refuse will just be magically transformed in delicious eggs!

 

Chicken Liver Pate by The Nourished Caveman

5 Minute Chicken Liver Pate
 
Prep time
Total time
 
The easiest and most delicious way to use your sauted liver leftovers!
Author:
Cuisine: French
Serves: 1
Ingredients
  • leftover sauted chicken livers
  • 3 tablespoons softened organic butter
  • 1 teaspoon fresh mixed chopped herbs (thyme, oregano, sage)
  • a pinch of celtic sea salt
  • freshly ground black pepper to taste
Instructions
  1. Put all ingredients in a food processor and mix until a smooth paste is formed.
  2. Serve with radish slices or raw crackers.

 

If you liked this recipe CLICK THE IMAGE BELOW TO PIN IT!

Chicken Liver Pate by The Nourished Caveman 1

 

 

 

GIVEAWAY-paleo-foodie-443x550Do you love food?

Do you love Paleo?

This is the book for you!

As I answer yes to both the above questions, it is definitively the book for me.

I was so lucky to be able to attend Arsy’s book release party  for The Paleo Foodie in her home town of Santa Cruz, it was my first book launch and it was fabulous. There I had the first taste of Arsy’s recipes, and it blew my socks off!

I do not usually define myself by the word “foodie”, but I do love food, and I love all kinds of different foods. When I travel my number one mission is to eat my way though a place…getting to know all the best local flavors.

For this reason, Arsy’s book is especially dear to my heart. (and my palate). her recipes are a wonderful blend of flavors, some more homey and some more exotic.

Every single recipe in the book has a unique charm, (it’s not called a foodie cookbook for nothing!!) a subtle refinement that elevates it from the common mortal recipe.

Is brings Paleo cuisine to a whole new level!

Oh! But dot be intimidated by that, because all the recipes are simple enough for a beginner cook, her instructions are clear and extensive, and the photography is gorgeous.

Here are some of my favorite recipes from The Paleo Foodie:

Creamy bacon wrapped dates:  Love at first bite! I got to try these at her Book release party!

Braised goat shoulder: as you know I love goat meat! With this recipe you can be sure of excellent results!

Crab, papaya and cucumber salad: Easy, fresh, exotic: delicious!

Sautéed broccoli with parsley and anchovy sauce: I am lover of the humble anchovy! give me anything with anchovy on it! In this recipe it really gives a kick of flavor to the otherwise plain broccoli!

You can go to Amazon and have a sneak peak into The Paleo Foodie.

Visit Arsy’s blog Rubies and Radishes for more amazing recipes!

 

Oh guess what? I’m going to give away a copy of The Paleo Foodie ! Just follow the instructions on the widget below.

How to enter for your chance to win:

1. Subscribe to my newsletter

* indicates required



2. Use the Rafflecopter widget below post to confirm these entries and unlock more chances to win!

 

a Rafflecopter giveaway

The Paleo Foodie Book Release Party

 

 

lasagna

Today I would like to introduce to you a very talented young lady: Jennifer of Predominantly Paleo, who was so nice to share this wonderful recipe with me! Not only the Italians can make a mean lasagna!

 

The World’s Best Ever Magical Paleo Lasagna

Alright, alright, so maybe it hasn’t quite yet won these accolades, but, I can assure you that this was pretty much out of control good.  I never could imagine that lasagna could be edible if you took out the two most important ingredients: noodles and cheese.  But alas, not only was it edible it was incredible! I hope you’ll agree!!!

Ingredients:

For “cheese”

  • 1 cup cashews soaked for 2-3 hours and drained
  • 3 tablespoons water
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon apple cider vinegar
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon sea salt
  • 1 egg

For meat sauce:

  • 1 pound grass fed ground beef
  • 1 jar organic marinara (i used garlic marinara)

For veggie layers:

  • 1 eggplant
  • 1 large zucchini sliced in 1/4 inch pieces
  • 2 eggs
  • 3/4 cup cashew meal
  • 1 teaspoon garlic salt
  • 2 tablespoons water
  1. Preheat oven to 400
  2. In a bowl, whisk 2 eggs and 2 tablespoons water
  3. Mix cashew meal and garlic salt on a plate
  4. Slice eggplant in 1/4 inch slices, saturate in egg wash, then dredge in cashew meal
  5. Place on baking sheet and cook for 30 minutes, flipping once
  6. Reduce heat to 375 in oven
  7. While eggplant is baking, brown ground beef in medium sized skillet then add marinara and turn off heat
  8. For “cheese”, place soaked cashews, water, seasonings, and apple cider vinegar in blender or food processor and puree
  9. Add in egg and blend again briefly
  10. In a greased casserole dish, place a layer of sliced zucchini on the bottom
  11. Now spoon half of meat sauce over zucchini
  12. Spread half of “cheese” on top of meat sauce
  13. Layer baked eggplant on top of “cheese”
  14. Then spoon remaining meat sauce on top and “cheese” on top of meat sauce
  15. I spread the “cheese” into the meat sauce a little bit so they were slightly combined
  16. Bake at 375 for 30-35 minutes

 

 

 

About Jennifer from Predominantly Paleo

jennifer

 

Jennifer is a wife and mother of 3 in pursuit of better health for her family. 
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still a lot of junk in her pantry and change was needed.  Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

 

Social media links:

www.facebook.com/predominantlypaleo

www.predominantlypaleo.com

www.pinterest.com/benniferobins

www.twitter.com/predominantlypa

www.instagram.com/predominantly_paleo

Grocery Haul For Ketogenic Diet Week 2 d

Ok after a week of Ketogenic diet meals I think you are all pros at this way of eating, right?!

Just to add a little help I am posting another week of groceries here.

So you do not get too bored, I will just post the meal plan at the end of the week, as I collect recipes and photos.

Grocery Haul For Ketogenic Diet Week 2 c

This week’s groceries (for one person)

Leftover from last week: 

1/2 bunch asparagus

1 cup bone broth ( I froze 3 quarts of broth)

1 avocado

Carbs: (all from the farmers market)

  • 1 bunch fresh garlic
  • 1 bunch fresh onions
  • 1 bunch radishes
  • 1 bunch escarole
  • 1 bunch fennels
  • 1/4 pound  fresh shitake mushrooms
  • baby heirloom lettuce mix from my garden

Proteins (80% local)

1 can crab meat from Trader Joes

4 oz wild caught smoked salmon from Trader Joes

1/2 pound frozen wild caught cod filets

2 oz local fresh goat cheese

1 pound mutton stew meat (Wookey Ranch)

Total cost of the groceries was $22.50

Additional supplies:

Look out for the end of the week post with meals and recipes!

Grocery Haul For Ketogenic Diet Week 2

 

 

Kale and Eggs Benedict By The Nourished Caveman 2This morning started out good with moderate ketones and Blood Glucose levels of 95. It seems like I put 1/3 pound back on, but it might be that my muscles are growing as I am working out regularly!

this is what today’s meal plan looks like:

Breakfast:

Kale and Eggs Benedict with Nourishing Hollandaise Sauce

Lunch:

Pan Grilled Lamb Chops with Mixed Baby Greens from my garden!

Dinner:

Fasting!! (and believe me it is really hard to do a water fast while food blogging!!!)

Kale and Eggs Benedict By The Nourished Caveman Closeup

 

Kale and Eggs Benedict with Nourishing Hollandaise Sauce
 
Prep time
Cook time
Total time
 
Kale and Eggs Benedict with Nourishing Hollandaise Sauce, a different take on the classic breakfast dish. The delicious flavor of butter permeates this dish and the raw egg yolk provides a boost of nutrition from the start of the day!
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 1
Ingredients
  • 2 fresh organic (better pastured) eggs
  • 2 ounces of raw organic baby kale, washed and trimmed from stems
  • 1 clove organic garlic, peeled
  • 4 tablespoons of butter
  • 1 tablespoon coconut cream
  • Celtic sea salt
  • freshly ground black pepper
Instructions
  1. Melt 1 tablespoon of butter in a small skillet
  2. Smash the garlic clove and add it to the skillet
  3. After about a minute add the kale, it should be still wet from the wash
  4. Cover with a lid and cook for 5 minutes stirring occasionally
  5. Remove the kale form the skillet and keep warm
  6. In the meantime separate one of the egg yolks form the white
  7. Break the other egg and add it to the first egg white
  8. Now add another tablespoon of butter to the skillet
  9. Fry the egg plus the extra white until desired doneness
  10. In the meantime melt the remaining butter with the coconut cream.
  11. In a small food processor add the egg yolk, a pinch of salt and a good grating of fresh black pepper
  12. Start processing the egg, then very slowly add the butter/cream mix
  13. (most food processors have a small hole in the top to enable you to do this)
  14. Mix until a smooth cream is formed
  15. Now put the kale in a warmed plate, add the fried egg on top and then add as much hollandaise sauce as you desire.
  16. Serve immediately!

Kale and Eggs Benedict By The Nourished Caveman Top

 

 


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