Paleo Breakfast Frittata
Here’s an idea: Turn the oven broiler on. Take that leftover chicken/pork/steak sitting in your fridge, some onion, any chopped veggies that also might be chillin in the fridge and throw them in a pan. Add a little salt/pepper, maybe some fine herbs and garlic powder and/or whatever other spices you might want. Once heated and cooked, throw some spinach or kale in there for a min or so, add 6 beaten eggs, stir and mix, then top with some goat cheese (if you want!).
Let the eggs set (~1-3 min), then throw that pan in the broiler for 3-5 min, til the top is nicely browned.
Remove and eat. Yum! 😊👍 (at Chez Sarah)
Wondering what to do with that big bag of kale from Trader Joe’s? Massaged kale salad! Juice from 1/2 lemon + drizzle of olive oil + pinch of salt, massage into kale (i added some spinach too) for 2-3 min til slightly wilted. The I added some onions, carrots, leftover steak, sprinkle of feta and some balsamic vinaigrette. #bigasssalad #lunch #yum #paleo
So we all know how healthy liver is. A great source of proteins, vitamins (esp. A), and minerals. See a list here. But I’ll be damned if the texture doesn’t just make my stomach turn!
Still, I was at Oliver’s on Monday and saw it: a little tub of Chicken Livers.
I put on my big girl pants and reached for the container. “Yes, I am really buying chicken livers,” I thought to myself.
I told Matt about my purchase as I arrived back home. “Awesome!” he exclaimed. He loves liver, and has been urging me to buy it. “I wish I could be as excited as you,” I said with dread in my voice.
He brought out the iPad and proceeded to Google “chicken liver recipes.”
We found this one: Garlic Chicken Livers. It had lots of great reviews, and I began to be hopeful that this could actually turn out OK!
In thinking of what to eat for breakfast this morning, I remembered that little tub sitting in the fridge. It was time. “Chicken livers and eggs and lightly wilted mixed greens. That should hold us over to lunch,” I said to myself.
So, I made it.
And…it was actually alright. Don’t get me wrong: the recipe was great! Matt really enjoyed it. But for a person whose stomach starts to turn the moment my teeth push through that slightly soft, yet almost gritty texture, with the flavor possessing slight undercurrents of dirt - well - let’s just say it took all my might not to want to spit it back onto my plate. Actually forcing myself to swallow it made my stomach turn a little further.
But once it was down, I took a deep breath. I tried to savor the richness that was also there. I told myself how good it was for me! The vitamins! The minerals! I WILL love liver!
The second bite was a bit better. More savory, less dirt. The texture still bugged, but I tried not to focus on that, and instead pick out the different flavors I was tasting on my palate.
I enjoyed the combo of salt, olive oil, lemon juice and garlic that coated the liver. It certainly enhanced the overall flavor and helped to enliven the dullness of the offal. Having some fried egg sitting next to it, along with the lightly wilted greens that I had thrown into the pan as the liver was just finished cooking, was also helpful in adding texture and flavor.
Given that I ate it all, I will call Day 1 a success. Aiming for liver once a week, so let’s see what we can come up with for Day 2 next week…and it will NOT be liver and onions!
What to do with a hungry tummy, eggplant, ground lamb, cucumbers & tomatoes? Why, a Mediterranean Feast, that’s what! Lamb kabobs, Baba Ganoush, and sort-of Taboleh Salad (minus the grains). Recipe here: http://www.health-bent.com/proteins/mediterranean-feast #yayforleftovers #full #yum #health-bent #paleo (Taken with Instagram)