Chicken Gizzards and Hearts with Cauli-Rice

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Orange Cauliflower. Too bad this picture doesn’t quite represent the lovely orange color of this high vitamin C veggie.

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Cauli-“rice”. All cauliflower, no rice.

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Pastured chicken gizzards and hearts in gravy.

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Chicken gizzards and hearts and gravy on cauli-“rice” served with homemade sauerkraut.


Iterations of Sunshine Conversion: Wilted Radicchio


I am lovin’ how the paleo community encourages eating the rainbow and varied sources of animal protein and all nutrients really and has so many quick and easy recipes available for foods I haven’t eaten or prepared before. I feel encouraged to pick up things in the produce section of the grocery store that I don’t know anything about. Case in point: radicchio (ruh-dick’-ee-o). Fun to say and a beauty to admire, and up to now I was not familiar with its pleasant and mildly bitter flavor.

As I enjoy the new food sights on my plate and their flavors in my mouth and the varied nutritional benefits they offer me down to the cellular level, I reflect on the bounty of iterations of sunshine conversion I am having the pleasure of partaking of. Diversity rocks. (Even if my grammar doesn’t).

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Shallots and Radicchio

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Wilted radicchio and shallots, baked pastured chicken leg with steamed broccoli

Recipe from: Nom Nom Paleo

Chicken Liver Paté

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1 lb pastured chicken liver

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Browning chicken liver with onions in beef tallow

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I took this paté and a sliced cucumber to a football-watching gathering. Made for a different game food/dip for sure. Enjoyed by the adventurous.

Nutritional powerhouse: 1 oz of this paté provides 78% daily Vitamin A among other benefits.

Recipe from: Balanced Bites