Sauteed Chicken Liver Recipe for Ketogenic Diet Week Meal Plan- Tuesday day 3

Sauted Chicken Liver by The Nourished Caveman 2

Today I woke up a bit disappointed to find that my ketones were back to traces and my blood sugar was up to 107. But guess what?! That’s what happen when you cheat! And Yes, I cheated, yesterday with a Kombucha chia drink.

I thought I could have that for a snack, as it only has 7 grams of carbs. I guess 7 grams is enough to throw off the ketosis, so I know better now. If I want to “cheat” from now on, I will have some fat or protein, but no more carbs. I have been working too hard to let a meager drink spoil my efforts.

Today’s meal plan looks like repentance 😉

Breakfast:

A cup of bone broth and a cup of licorice infusion

Lunch:

Sautéed Chicken Liver with Baby Kale Salad

Dinner:

FASTING!

A water fast has been used for many thousands of years for its therapeutic benefits. From the ancient Greek, until recent medical studies have found that fasting is a great way to jumpstart the detoxing process in the body. Water fasting was widely used a therapy against epilepsy with good results, followed or accompanied by a Ketogenic diet.

As I want to catch back up to my ketones, there will be only water for dinner…we shall see what the morning brings.

These are the other days’ meal plans:

Grocery Haul, Sunday, Monday Wednesday

Sauted Chicken Liver by The Nourished Caveman 3

sautéed Chicken Liver Recipe with Baby Kale Salad
 
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
A quick, simple but very nutritious dish. I feel like sauteing in butter always brings the best out of any food. It makes chicken liver especially delicious too!
Ingredients
  • CHICKEN LIVER
  • 4 ounces of chicken livers, cleaned from veins and ligaments.
  • 1 small onion or young white onion
  • 2 tablespoons of butter or ghee
  • Sea salt and black pepper
  • KALE SALAD
  • 4 ounces of baby kale leaves (any kind of kale)
  • 2 tablespoons organic apple cider vinegar
  • Sea salt to taste
Instructions
  1. CHICKEN LIVER
  2. In a medium skillet melt the butter or ghee
  3. Add the onion sliced thinly and cook gently on a low flame until soft
  4. Pat livers dry with towel or paper towel
  5. Raise the flame to high then add the chicken livers
  6. Saute' for about 5 minutes before turning to the other side.
  7. Saute 2 or 3 more minutes until nicely browned but still pink inside.
  8. Sprinkle liberally with sea salt and black pepper.
  9. KALE SALAD
  10. While the liver is cooking wash the baby kale
  11. Dry the kale well
  12. Chop in small pieces with a good knife.
  13. Add the kale to a bowl and toss with the apple cider vinegar and salt
  14. Serve immediately together.

Sauted Chicken Liver by The Nourished Caveman

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Comments

  1. Kabest says

    Can I get a citation on the study saying that starving yourself is healthy? Or just that there is any reason for it

    • The Nourished Caveman says

      Kabest, there are many studies on intermittent fasting. It is very different than starving yourself! You are getting all the calories and nutrients you need, only concentrated in the “feeding window” time. The rest of the time you let your body rest…
      Just google “intermittent fasting” and you will see!!

  2. Alison R. says

    Vivica this looks AMAZING! I can’t wait to try this dish. Growing up in the southern US, we had chicken livers all the time but of course they were fried just like everything else in this part of the country. This looks miles better!

    Anyway possible you can elaborate on the “licorice infusion” you alluded to in the breakfast portion of your day? Thanks for all you do!

    • The Nourished Caveman says

      Hi Alison! thank you so much, finally somebody who shares my love of chicken livers! YAY!
      The licorice infusion is just dried licorice root boiled in water to make a tea! I got mine in a Indian grocery shop!

  3. Jay says

    Tried this tonight (substituted greens for roasted asparagus). Truly extraordinary, thank you! A few tweaks. I used grass-fed German Butter, and while sautéing the onion, I sprinkled in two pinches of black truffle sea salt.

    Perfection!

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