Bacon Wrapped Chicken Liver

Here's a quick appetizer, perfect for the fall. I have found that many people who normally don't like liver will still enjoy this!

Time: 20 minutes

• chicken livers
• one strip of bacon for each chicken liver
• toothpicks
• salt

Wash the chicken livers and cut them in half. Cut the strips of bacon in half as well, crosswise in the center.

Wrap each chicken liver half with a cut bacon strip, and then secure it with a toothpick. Place on a baking sheet.

Broil in the oven for around 6 minutes, then turn to expose the other side and broil for 5 to 7 minutes more. Watch closely so that they don't burn; all ovens are different.

Serve and enjoy!

Nutritional info: one bacon wrapped liver is around 4g protein, 6g fat.





Creamy Delicata Squash

This is an almost dessert-like recipe, perfect for post-training.

Active time: 8 minutes
Total time: 1 hour

• one large delicata squash (or 2 smaller)
• 2 Tbsp. grassfed butter
• 2 to 3 Tbsp. maple syrup
• 1 to 2 Tbsp. organic half and half
• dash of salt

Cut the squash in half lengthwise and scoop out the seeds. Place the halves in a baking dish, cut side down, and add water until it's about 1/4 inch deep. Bake at 375 degrees for 45 minutes to an hour. Remove and allow to cool some.

Scoop out all of the flesh and place into a bowl. Add the remaining ingredients and mash thoroughly. Adjust the seasonings as needed. You can also whip this in a food processor in place of mashing if you like.

Nutritional info: 2 servings at 24g carb, 15g fat.


Butternut Squash Soup

Active time: 12 minutes
Total time: 1 hour 20 minutes

• one large butternut squash (or 2 smaller)
• 4 Tbsp. grassfed butter
• 1/2 onion, chopped
• 1 red bell pepper, seeded, stemmed, and chopped
• 16oz chicken stock
• 1/2 cup organic half and half
• 1/2 tsp. salt

Cut the squash in half lengthwise and scoop out the seeds. Place the halves in a baking dish, cut side down, and add water until it's about 1/4 inch deep. Bake at 375 degrees for 45 minutes to an hour. Remove and allow to cool some.

In a large saucepan, bring the butter to medium heat. Add the onions and sauté for 2-3 minutes, and then add the red pepper. Sauté until both are soft. Add the chicken stock (broth) and bring to a boil.

Meanwhile, remove the skins from the squash, and then chop into cubes. Add the squash to the pot, along with the half 'n half and salt. (Folks avoiding dairy can substitute coconut milk.) Stir and allow to simmer for five minutes. Allow to cool some, and then transfer in batches to a food processor or blender and puree. Adjust the salt as needed.

To make it a complete meal, you can easily add various leftover meats to this once it's done. Chicken works especially well.

Nutritional info: 4 servings at 21g carb, 14g fat.