A prospective client told me she could only do keto if she could still eat Indian food. I told her of course she could! However, I have very little experience with cooking or eating Indian food. I’ve cooked an occasional crockpot butter chicken, I’ve eaten at an Indian restaurant once, and in grad school (back ...Read More
Category: Recipes
Lengua Tacos
Today’s installment of my exploration of organ meats features: cow tongue! I used beef tongue from US Wellness Meats. Eating beef tongue is a part of eating “nose-to-tail”. Making sure that none of the animal goes to waste is more ethical than eating only your favorite parts and discarding the rest. Beef tongue contains folate, ...Read More
Hot Cocoa
Hot cocoa is a classic winter treat. There’s nothing better than a steaming mug of cocoa when you come in after building a snowman, having a snowball fight, or sledding. And this recipe keeps things simple AND keto. You only need four ingredients! You can dress it up with whipped cream or marshmallows, or enjoy ...Read More
Beef Head Cheese
This post in my series on organ meats isn’t actually a recipe, it’s more of a review. We tried this beef head cheese from US Wellness Meats. Whenever I hear the words “head cheese”, I think of this passage about butchering a hog from Laura Ingalls Wilder’s book Little House in the Big Woods: Ma ...Read More
Bacon-Wrapped Chicken Livers
Today’s post in my series on organ meats uses Free Range Chicken Livers from US Wellness Meats. Chicken livers contain high levels of retinol (preformed vitamin A). This type of vitamin A is ready to be used by the body, unlike beta-carotene, which the body must convert to retinol before use. Liver is also high ...Read More
Cream of Kale Soup
Taking a break from my series on organ meats to bring you this recipe for a delightful blended soup. It makes a nice side dish on a cold winter night. ...Read More
Braunschweiger Spread
For the second installment in my series on organ meats, I decided to try braunschweiger from US Wellness Meats. Braunschweiger is a sausage made with meat and liver, and can be either beef or pork. Liver is one of the world’s most nutrient dense foods. It contains a lot of vitamin A, and it is ...Read More
I ❤️ Bacon Burgers
For the first recipe in my exploration of organ meats I decided to use beef heart. It seemed appropriate so close to Valentine’s Day. The heart is a muscle, although it has a stronger flavor and denser texture than other muscle meats. It is very lean, which makes it higher in protein than some other ...Read More
Single Batch Sautéed Mushrooms
You know how most recipes for sautéed mushrooms instruct you to sauté in batches? I don’t know about you, but I usually ignore that instruction and just dump them all in at once. Then, they absorb all the oil and stick to the pan, so I add more oil. After that, they release a lot ...Read More
Blackened Salmon with Crispy Skin
In the past, I’ve always discarded my salmon skin. I knew it could be eaten, but it always turned out squishy and limp, so I didn’t want to eat it. I came across this post from Serious Eats, and decided to give salmon skin another chance. I’m so glad I did! This crispy salmon skin ...Read More