I hope everyone had a great Easter! I spent my day working at Jake’s and baking most of the evening. I did, of course, miss seeing my family and my boyfriend’s family but I plan to see them all another time soon! This past Saturday I had a great Primal Treats and Eats tasting at my home gym, Crossfit Iron Will. It was the last day of the Lurong Paleo Challenge and I was super impressed by everyones improvements and overall results. I love the paleo challenges because it motivates people to try paleo and stick to it for a certain amount of time. Obviously not everyone is successful in staying on track, but at the very least it helps people develop the skills to live a healthier lifestyle. I wish everyone would take these skills and continue on with the paleo diet and lifestyle after the challenges, but if they don’t then I hope they were successful enough during the challenge to see and feel the difference in their body when it is properly nourished. (Here’s where I will remind everyone that gluten remains in your system for about 14 days… if you can’t go 2 weeks without consuming gluten then you will never know how great your body can feel without it!)
Here’s a shot of my setup at CFIW! I love being able to provide people with paleo treats! I do, however, know that treats are treats, and they aren’t meant to be binge eaten just like conventional processed crap. I take pride in making sure all of my treats have only the highest quality, organic, locally sourced (when possible) and nutrient dense ingredients. These are intended to be consumed as treats! They are perfect for special occasions, for a quick boost of energy, and as a reward for a long week of hard work. I bake them because I find that there aren’t many (if at all) good options for paleo treats, and they have become part of a modern lifestyle. I also happen to really enjoy creating beautiful, delicious and nutrient dense treats, and the same goes for meals. Paleo can be fun, interesting, exciting, and challenging if you commit yourself to it. It can also be pretty darn easy! It is what you make of it, and I hope that more people start to realize that you only have things to gain when you switch to a paleo lifestyle.
Today I wanted to share this awesome recipe that I created to work on incorporating more organ meats into my daily life. Organ meats are some of the most nutrient dense foods out there, and it’s a shame that people get so irked by them! I love liver pate but I wanted to make a recipe that incorporated liver and could appeal to a larger group of people, including kids! I think these tasty bacon-wrapped meatballs might be the key, try it out and let me know what you think!
- 2 lbs. grassfed ground beef
- 3-4 chicken livers, diced into 1/4 inch chunks
- 1 package of sugar-free bacon (if your having a hard time finding this try US Wellness meats or Pete’s Paleo)
- 2. TB arrowroot
- 1 TB. dried rosemary, finely ground
- 1 TB. dried thyme
- 1 TB. dried parsley
- 1/2 tsp. himalayan sea salt
- dash of freshly ground black pepper
-Preheat oven to 350 degrees
-In a large mixing bowl combine all ingredients except for bacon and mix until well incorporated
-Form meat mixture into 1 1/2 inch balls and wrap a half a slice of bacon around each
-Place meatballs in a large rimmed baking dish, with the ends of the bacon slices tucked under the meatballs
-Bake for 15 minutes, then flip and bake for 5 more minutes
-Remove from oven to flip back over so the bacon is on top and turn oven to broil
-Return meatballs to oven for 3-5 minutes until bacon is crispy (make sure to leave the oven cracked open when broiling or else the meatballs will be overcooked
-Let cook for a few minutes and then enjoy!
Notes: I like chicken livers because they have a more mild taste than beef liver. I have not tried beef liver in this recipe yet but once I do I will update this post with the results! Also, make sure you are using high quality chicken livers, just like the rest of the meat from the animal, organs of poorly fed and maintained animals should be avoided! Look for locally sourced, organic, pasture raised chickens without hormones or antibiotics. If you live in western mass check out Sutter Meats or River Valley Market if you can’t get to a local farm. If you have a meat grinder feel free to use that to grind up the liver. If not, a sharp knife will work just fine. Also- If you are not avoiding FODMAP’s try adding some sautéed onions and grated garlic to the meatballs! Yum!