What’s Inside: Pasture-raised chicken livers are a superfood packed full of vitamins and minerals. Sautéed with garlic, onions, lemon juice, and more – this will turn anyone into a beLIVER! I’m sharing my husband’s recipe which helped me turn around my anemia many years ago and one we frequently enjoy as a family. It’s Paleo, AIP-friendly, Whole30, and great to incorporate on any healing journey.
UH OH, I’m about to turn you into a beLIVER and probably drop some more puns, so buckle up. You’re reading this post, regardless of how you feel about the taste, texture, or appearance of eating liver for a reason. I have a feeling it’s because you either know or have been told that eating it regularly can be extremely healing. Right?
tip! Pasture-raised chicken liver is a great source for IRON, SELENIUM, ZINC, VITAMIN B12, FOLATE, and VITAMIN C. I source mine from Grass Roots Coop where they practice regenerative farming and have exceptional quality.
Liver is basically a powerhouse and not to be missed especially when you’re healing and using food as medicine. In fact, it’s a part of the Autoimmune Protocol, where so many of us can get so laser-focused on solely eliminations, we often forget about what we should be including to heal while we eliminate foods so we can then reintroduce later on!
I know what you’re thinking… “Can’t I just take a liver supplement?” Sure, you could supplement, but the best bio-available way is to actually eat it. Just like Vitamin D is great and helpful, wouldn’t it be better to get outside more? There are so many more benefits in the original form vs. a pill form as a general rule of thumb.
Once upon a time I hated the thought of eating liver like most people… but my health was in a downward spiral, losing hair (low on ferritin, which is stored iron)… anemic (low on iron)… exhausted… low on B12, you name it. Supplements were simply not cutting it because a whole food will always be more bio-available and easier to assimilate.
And, when it comes to iron, the body will be able to make better use of heme-iron (or iron that comes from hemoglobin, which is always from an animal source and not a plant source).
Chicken liver is a rich source of heme iron, packing in around 9.2 mg of iron per 2.5 oz. serving! For a reference point, chicken breast has barely 0.9 mg. Organ meat is highly nutrient-dense in comparison to its muscle meat counterparts (like thighs, breast, wings, etc.).
Learning this, and struggling so much with my health… I was opening my mind to trying it out. My husband begged me to let him cook it for me so I figured “why not”… and I was WOWED at how delicious it was and how powerful it was at turning around my lab markers, my energy, everything in such a short timeframe.
tip! Try eating liver once a week and see how it feels. And using this recipe, you may actually look forward to it!
Some other high sources of heme iron include oysters (6.3 mg), mussels (5.0 mg), beef liver (4.8 mg), and pork liver (13.4 mg). (reference)
This is my husband’s recipe, the same meal that made me a beLIVER 😂 and now we enjoy it as a family, yes even my 2-yr old toddler enjoys it! It’s super simple and flexible, to make it, all you need is the following.
Store cooked leftover liver in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 4 months.
Planning to try it out? Let me know below!
This recipe was made in partnership with Grass Roots Coop. As always, I only recommend and partner with brands I trust and use myself.
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