Curried Blackberry Chicken

Here's an unorthodox, nutrient-loaded recipe!

Time: 40 minutes

• 2 lbs. chicken, diced
• 2 Tbsps. coconut oil or beef tallow
• 2 cloves garlic, crushed
• 1 tsp. turmeric
• 2 Tbsps. cinnamon
• 1 can coconut milk
• 2 cups blackberries
• 1 Tbsp. minced ginger
• 1 Tbsp. chili powder
• 1 tsp. garam masala
• sea salt

Chop the chicken into bite-sized pieces.

Sauté the garlic in a skillet with the coconut oil over medium heat. Once the garlic begins to brown, add the turmeric and stir well for 20-30 seconds. Add the cinnamon and repeat. Now, add your diced chicken and mix well. Continue browning the chicken on all sides for about 5 minutes or so.

Meanwhile, add the coconut milk, blackberries, and ginger to a blender. Process until smooth. Once the chicken has browned, pour this mixture into the skillet and simmer for 10-15 minutes. Stir occasionally, adding the garam masala, chili powder, and sea salt.

Nutritional info: 4 servings at 9g carb, 40g prot, 40g fat.


Liver Burgers

I've been trying to come up with new ways to get more liver into my family's diet. I can eat the stuff straight up all day, but I have to get creative and come up with ways to mask some of the strong flavors before the others will eat it. I suspect many of you may be in the same boat.

Here's one of the ways I have found to work. The key is finding the right ratios of the meats and seasonings to work for you. Modify these ratios and seasonings as needed.

Time: 15 minutes

• 1 lb. beef liver
• 1 lb. ground grass-fed beef
• 1/2 lb. bulk pork sausage (choose a flavor you like. I used spicy Italian)
• sea salt and pepper
• cooking oil (coconut, lard, tallow)

Heat some oil in a skillet over medium. Add the liver; cook until it has browned on both sides. Remove the liver and cut it into smaller pieces. Place it in a food processor and chop into the consistency of ground beef. Be careful not to puree it as if you were making a pate.

Add the chopped liver to a large bowl along with all of the remaining ingredients. You may also choose to add some additional seasonings here. I usually let the sausage take care of that for me, and just add the salt and pepper. Mix it all up well; form into patties. Cook the patties in the skillet for four or five minutes per side, or until cooked through.

Nutritional info: 8 servings at 2g carb, 26g prot, 13g fat.


Rainbow Hash

A veggie-loaded breakfast!

Time: 18 minutes

• 1 1/2 lb. turkey sage sausage, bulk (or use sausage of your choice)
• 1/4 head red cabbage
• 3 large carrots
• kale
• coconut oil or tallow
• sea salt and pepper

Heat the oil over medium in a large skillet. Add the sausage. Brown it on all sides, tossing often.

Meanwhile, chop the three veggies separately in a food processor. Once the meat has browned, add all of the veggies to the skillet along with any other seasonings you wish. Cover and cook for 10-12 minutes, mixing often. It's ready when the vegetables have softened some, but still are a bit crisp.

Nutritional info: 4 servings at 5g carb, 30g prot, 14g fat.




Ginger Stew

• 2 lbs. beef stew meat
• 2 large yams (orange), peeled and roughly chopped
• 4 large carrots, thinly sliced in a food processor
• 3 stalks celery, chopped
• 1-2 Tbsps. fresh minced ginger
• 1 can coconut milk
• 1 Tbsp. coconut oil

Heat the oil over medium in a large pressure cooker. Add the meat and brown on all sides. While you are doing this, you can also prepare the vegetables.

Add all of the remaining ingredients. Cover the pot and bring to pressure; cook at pressure around 10 minutes. Release the pressure, mix, allow to sit for a few minutes, and then serve. Great for a cold autumn evening!

You can also make this without a pressure cooker. Cover and cook for 20-25 minutes, or until the veggies are done to the desired degree.

Nutritional info: 6 servings at 21g carb, 27g prot, 30g fat.