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Sautéed Chicken Livers with Riced Cauliflower, Collards and Herbs {AIP, GAPS, SCD, Paleo}

October 28, 2015 By healingfamilyeats 11 Comments

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Sauteed Chicken Livers, Riced Cauli, Collards and Herbs - HFE

Sauteed Chicken Livers with Riced Cauli, Collards and Herbs [AIP, GAPS, SCD, Paleo]

Looking back through the recipe archives I think it's blatantly clear that I love herbs. With pretty much everything and that includes dessert. When there are so many ingredients off-limits on an AIP diet, it is particularly essential to go looking for ways to vamp up your plate, another reason to love lemons so much too.

In Chris Kresser's 'Your Personal Paleo Code' he discusses nutrient density in foods. The top spot goes to organ meat, principally liver, and the second on the list is ... guess what? Herbs! Of course you'll have to eat rather a lot to make them count so that's the beauty of this recipe - it is packed full of both and right now I can't get enough!

There are a few other things I can't get enough of at the moment as well -

•  This is by far and away the most fantastic thing I have bought this year - probably even this decade. I heard about it on the recent Holistic Oral Health Summit and after rave reviews decided I should have one in my life as well. It is so fantastic I now wonder how I ever survived without one. The family are completely hooked - my son (who wears braces) is using and loving it and I'm loving the fact he's finally taking an interest in the health of what's inside his mouth!
•  and whilst we're on the subject of teeth, oil pulling. Do you do this? I have noticed how beneficial it is for de-sensitising my gums whenever I do it and it is now part of my daily routine.
•  thank goodness for my spiralizer. I have had this for a while now but only recently have I started making use of it on a regular basis. Think beyond zucchini 'zoodles', these are just as fantastic for parsnips, rutabaga, celeriac, anything!
•  this weekend I'm planning on having a bit of a detox. Starting with this one I think 🙂
•  probably one for the boys - big and small. My son got me to watch this bit of silly the other day.
•  really excited that the Digestion Sessions series is back. Between 1st - 8th November get free online access to a screening of eye-opening interviews with some of the best experts out there on what goes on inside your body, how it can go badly wrong and, what's more, what you can do about it.
•  The Cactus Club. If you are a Canadian BC resident, or thinking of visiting, make a beeline to the nearest Cactus Club Restaurant (except the Richmond branch. Dreadful - twice!). This one is our favourite. My advice when eating out is don't tell your server what you can't eat but what you can. Specify you're allergic to gluten and they will properly wipe down the surfaces, chopping board, knives etc. They take it seriously. We usually opt for the delicious and refreshing ceviche starter (no nachos), then steak or burger with avocado, bacon, mushrooms sautéed in olive oil in an iceberg lettuce wrap and baked yam fries. Emphasis on the 'baked' - their normal yam fries go into the same fat as all the stuff you're trying so hard to avoid. Experience has told us that when we make it crystal clear exactly what we want to see on our plates - job done! Far simpler than telling them you want something or other only without the sauce on the top, the cheese in the middle, etc etc. The servers are always super friendly and helpful and the food is delicious!

Also very excited about a giveaway I'll be hosting in my next post. So stay tuned for that! In the meantime, find this recipe over at autoimmune-paleo.

« Hearty Salmon Chowder {AIP, GAPS, SCD, Paleo, Whole30, Low Histamine}
Sweet Potato, Coconut and Vanilla Cookies {AIP, Paleo, Low Histamine} »

Comments

  1. Lisa says

    October 30, 2015 at 5:45 am

    where is the recipe?

    Reply
    • healingfamilyeats says

      October 30, 2015 at 7:21 am

      The link is at the bottom of the post. http://autoimmune-paleo.com/sauteed-chicken-livers-with-riced-cauliflower-collards-and-herbs/

      Reply
  2. Susan says

    November 01, 2015 at 3:41 pm

    Since I'm not AIP I can eat calves liver, but this is a great reminder to pull some out of the freezer. I try to eat 1/4 lb per week.
    I've been toying with getting the spiralizer. Do you use it mainly for salads or more stir fried for faux pasta?
    Have you tried making oven baked curly fries with sweet potatoes or root tossed in a bit of oil? I'm wondering if that would work or if they'd be too soggy?

    Reply
    • healingfamilyeats says

      November 01, 2015 at 5:45 pm

      Hi Susan, I've used my spiralizer more for the faux pasta so far but it would be great for adding texture and interest in salads. But your idea of curly fries is a fantastic one - far from soggy I imagine curly baked sweet potatoes would be amazing!!

      Reply
      • Susan says

        November 15, 2015 at 10:25 am

        Thanks for that feedback! When I watched a video about the Paderno (I think it was on the Wms Sonoma website) they showed them, but I think that they deep fried them. (Yummy I'm sure, but too messy and unhealthy IMO.) So I thought about doing them as oven fries, mainly to appease the non-paleo hubby, and now you've inspired me to try it.
        Generally, I so resist buying "gadgets" for the kitchen due to storage constraints, but people (professional chefs like you, included) seem to adore this device, so I think it deserves a spot on my Christmas wish list!

        Reply
        • healingfamilyeats says

          November 15, 2015 at 10:38 am

          Like you I stay away from gadgets but every so often there's one that makes life more fun. I would definitely put the spiralizer in that category. Hope Santa delivers 🙂

          Reply
  3. Susan says

    November 15, 2015 at 10:30 am

    Thank you for the heads up on the Digestion Sessions replays. I LOVED that series -- so thorough and professionally produced. Sean Croxton is the BEST. So sad to see his email that his Underground Wellness Radio podcasts have come to a close!

    Reply
    • healingfamilyeats says

      November 15, 2015 at 10:35 am

      I agree, I first came across him when his Thyroid Sessions released not long after I started the AIP. I'm sure (and very much hope) he has something else up his sleeve.

      Reply
      • Susan says

        November 15, 2015 at 11:20 am

        He says that he does for early next year! I'm sure it'll be worth the wait.

        Reply

Trackbacks

  1. Link Love: Organ Meat Recipes | Phoenix Helix says:
    January 25, 2016 at 1:28 pm

    […] Family Eats Pork and Chicken Liver Terrine with Spiced Apple Compote from Healing Family Eats Sauteed Chicken Livers with Riced Cauliflower, Collards, and Herbs from Sweet Treats Chicken Liver Pate (Low FODMAP) from Sweet Treats Tomato-Free Ragu Bolognese […]

    Reply
  2. Healing Eats – Review, Interview and Giveaway – joannafrankham.com says:
    June 1, 2017 at 8:49 pm

    […] really – they are. Some of the numbers on highest rotation are Sautéed Chicken Livers with Riced Cauliflower, Collards and Herbs, Lamb Tagine with Orange and Prunes, and Meyer Lemon Fluff. They’re all 100% AIP friendly and […]

    Reply

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I’m Kate, mother of two, wife of one! I’m also a Functional Nutritional Therapy Practitioner, Restorative Wellness Practitioner, AIP Certified Coach, qualified chef and author of The Autoimmune Protocol Reintroduction Cookbook. I'm also crazy about The (US) Office and living the dream in Vancouver, BC. I’m passionate about the health of myself, my family and YOU. It’s great to have you here, make yourself a mug of bone broth and hang out with me for a while.

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I'm Kate Jay, mother of two, wife of one! I'm also a Functional Nutritional Therapy Practitioner, Restorative Wellness Practitioner, Certified Gluten Practitioner, Certified AIP Coach and qualified chef, living the dream in Vancouver, BC. I'm passionate about the health of myself, my family and YOU. It's great to have you here, make yourself a mug of bone broth and hang out for a while.

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