Egg Free, Dairy Free Liver Meatballs

Liver is an amazing superfood! It contains lots of vitamins and minerals, including zinc, iron, B vitamins, A vitamins, and folate. In our modern world, all of our livers are well taxed because of our exposure to chemicals. Anytime we know we need to support a particular organ, one of the best ways to do that is to consume the organ meat of the organ you’re trying to support.

You can spice your meatballs with anything you want but think of strong flavors. You want to neutralize the flavor of the liver.  You can also add any additional vegetables that you know your family likes. If you add additional vegetables like zucchini, eggplant or peppers and are finding the consistency of the meatball mixture to not be very sticky, you may want to add an egg to help bind everything together. Otherwise, these meatballs are egg free and dairy free!

This is a recipe that I recommend to a lot of moms! It’s a great way to help your kids eat a little bit of liver every day, which is the best way to eat liver. This recipe makes a lot of meatballs so you can freeze them and take out a few at a time to have for lunch or dinner.

Makes 27-30 Meatballs

Ingredients for Liver Meatballs:

• 2 lb ground beef

• ½ lb beef liver

• 2 carrots, about 1 cup grated

• ⅓ large white onion, about ⅔ a cup grated

• 6 large cloves of Garlic

• Oregano, 1 bunch Fresh or 1 tbsp Dried

• Basil, 1 bunch Fresh or 1 tbsp Dried

• ¼ - ½ tsp Pepper

• 2 tsp Salt

• 1 tbsp lard

Directions for Liver Meatballs:

For milder tasting liver, soak it in some kind of acid. Cover the liver in filtered water and then add the juice of one lemon or 1-2 tablespoons of apple cider vinegar. Leave to soak for 30 minutes. Be sure not to soak it for too long. The acid will break down the liver and start it “cooking” prematurely.

Preheat your oven to 375.

Grate your carrot, onion and garlic into very fine pieces. Add to a large bowl with ground beef. Add in oregano, basil and salt and pepper. Mix with your hands. 

Place your liver into a food processor once it has soaked. Pulse until smooth. Add to the bowl with the beef, vegetables and spices and mix again.

Spread lard onto the bottom of a glass oven safe casserole dish. 

Take a small handful of meat at a time and roll into a meatball. Continue to roll meatballs until you have filled your casserole dish. Keep consistency in the size and shape of your meatballs to ensure even cooking time.

Line meatballs, leaving some space between them.

Bake for 45 minutes.

Enjoy with spaghetti squash and make your own spaghetti sauce for a spaghetti night. Or enjoy with any variety of vegetables like brussels sprouts or broccoli!

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Egg Free, Dairy Free Liver Meatballs

prep time: cook time: total time:

ingredients:

• 2 lb ground beef
• ½ lb beef liver
• 2 carrots, about 1 cup grated
• ⅓ large white onion, about ⅔ a cup grated
• 6 large cloves of Garlic
• Oregano, 1 bunch Fresh or 1 tbsp Dried
• Basil, 1 bunch Fresh or 1 tbsp Dried
• ¼ - ½ tsp Pepper
• 2 tsp Salt
• 1 tbsp lard

instructions:

How to cook Egg Free, Dairy Free Liver Meatballs

1. For milder tasting liver, soak it in some kind of acid. Cover the liver in filtered water and then add the juice of one lemon or 1-2 tablespoons of apple cider vinegar. Leave to soak for 30 minutes. Be sure not to soak it for too long. The acid will break down the liver and start it “cooking” prematurely.
2. Preheat your oven to 375.
3. Grate your carrot, onion and garlic into very fine pieces. Add to a large bowl with ground beef. Add in oregano, basil and salt and pepper. Mix with your hands.
4. Place your liver into a food processor once it has soaked. Pulse until smooth. Add to the bowl with the beef, vegetables and spices and mix again.
5. Spread lard onto the bottom of a glass oven safe casserole dish.
6. Take a small handful of meat at a time and roll into a meatball. Continue to roll meatballs until you have filled your casserole dish. Keep consistency in the size and shape of your meatballs to ensure even cooking time.
7. Line meatballs, leaving some space between them.
8. Bake for 45 minutes.
9. Enjoy with spaghetti squash and make your own spaghetti sauce for a spaghetti night. Or enjoy with any variety of vegetables like brussels sprouts or broccoli!

Created using The Recipes Generator

Take Courage

I had an interesting week last week. For the first time in a while, my body stopped me in my tracks. I'm not saying that I've had symptom-free days every day for the last few months. I have had the occasional headache, been sick with colds, and felt the effect of too much detox or too little sleep.  

But this was a little more.

For four days I was out of commission, only doing the bare essentials. I cut out all the “extras" in my diet, ate foods only on GAPS Intro Stage 1, and increased my fat and desiccated liver intake. I went to bed hours early, took naps during the day, and still felt exhausted. I drank enough water and took enough detox baths to dry up a river, and I applied essential oils liberally. Nothing really helped, beyond occasionally providing a few minutes of partial relief.

I am still not sure what exactly was going on, but as best as I can figure, it seemed to be some kind of significant detox reaction. I had a headache that wavered between annoying and a migraine, sore muscles, tinnitus, nausea, VERY tired eyes, and a brain that simply would not focus. None of these were fun, but what brought me to tears was not any of these symptoms.  

It was fear.  

Fear that I had missed something (since I wasn’t sure why I felt so awful).

Fear that I had pushed myself too hard (although I had been pacing myself).

Fear that my headache would never end (this did seem logical at the time).

Fear that my eyesight was failing (my vision was fine two days before).

Fear that I would feel like this forever, I would never again feel well, and I was wrong to think that I could be a “healthy” person. 

And just fear. Fear about nothing.

But these fears were overwhelming my thoughts and reason.

My overwhelming fear only lasted a short time, because I have a great Friend who does not leave me alone. He gives me hope (see post), and I really couldn't do life without Him. He walked with me in that dark moment and let me know He was with me, and that it was going to be okay. That brought me peace, even though I still believed that my headache would be a constant companion for the rest of my life (honestly, I really did).

While it was not all rainbows and unicorns after that, the paralyzing fear was gone. It was good to remember how hopelessness feels, a feeling I have often experienced on my health journey. When it feels nearly impossible to believe that anything could change, that better health could be possible. It's good to be reminded, so I can be grateful, and so I can better help you. It takes courage to go to another practitioner, change your diet yet again, or make another lifestyle change. It takes tremendous courage and strength to keep striving for better health, when health seems to be an impossible goal. If this is where you are at right now, you are so very strong and courageous. I want you to know that.

From years of experience I know that it takes courage to be sick. But over the last few months I have learned that it also takes courage to be well. It takes courage to live outside of the awful (yet familiar) limits of a health condition. Courage to eat a food that is now okay for you, order off a restaurant menu, or eat a food your friend offered without grilling them about ingredients. Courage to let your just-in-case prescription run out. And it takes tremendous courage to live your life in freedom, even when facing (like I did last week) a short illness, detox reaction or bad day. Courage to push the limits because you refuse to be intimidated by them anymore.

And...

...sometimes you melt in the middle of the floor, in tears, because you think your health has collapsed and you're probably going to be blind soon!

That’s okay too!

Courage is not the absence of fear. In fact, without something to fear, there can be no courage.

Don’t be ashamed of your fear, but don’t let it rule you, either. Remember, you are strong, and you are made for more.

No matter where you are in your health journey, take courage!  

As we go, Onward!

Decadent Hot Chocolate

Winter is here in full force... the weather is cold, snow storms are common, and the evenings are dark and long. It's a great time to stay in, cuddle up in a blanket, and drink hot chocolate.

"Hot chocolate?" you ask. "I'm on (GAPS, WAPF, SCD, Paleo) and not eating processed food—how in the world can I drink hot chocolate?" Well, I'm about to tell you. I have also been without hot chocolate for a long time, but inspiration struck and I can now present you with an amazing hot chocolate recipe.

No really, it's amazing. Rich, thick, decadent, filling, indulging, chocolaty goodness.   

It even passed the skeptical, hot chocolate-loving teenage boy test.  

Which is a big deal.   And it's a nutrient-dense food!  

Are you ready?

Without further ado, here is the...

Decadent Hot Chocolate Recipe

*Legal on Paleo, SCD, WAPF, and Full GAPS (if tolerating milk and cocoa powder)

—Makes 2 large or 3 medium mugs of hot cocoa—

Ingredients:

• 3 cups Milk (Raw)

• 2 Eggs

• 6-8 TBS Honey

• 4 tsp Cocoa Powder

• 1/8 tsp Sea Salt

• 1/4 tsp Vanilla

Directions for raw milk hot chocolate:

Over low-medium heat, mix:

• 2 cups milk

• 2 eggs

• 6-8 TBS honey

• 1/8 tsp salt

Stir or whisk constantly:

Whisk over low to medium heat for about 5-8 minutes, until the mixture coats the back of a spoon (if you have ever made ice cream, this is the same process as making the base)

Remove From Heat:

When the spoon is coated, remove from the heat (or you will get milky scrambled eggs!)

Whisk in:

• 1/4 tsp Vanilla

• 4 tsp Cocoa powder

(in this picture we did this in a cup because we were experimenting... you should add these ingredients to the saucepan—it's much easier)

Whisk until frothy

Pour into mugs, filling each mug about 2/3 full

Finish filling the mugs by carefully pouring plain milk (warmed or cool) down the inside of the mug (so as not to disturb the foam on top)

Add a few GAPS marshmallows if desired

For an added option (adults only!) I recommend adding a little rum

Serve and enjoy!

...you can clean up the mess later..

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Raw Milk Hot Chocolate

Author: Amy Mihaly, Be Well Clinic

prep time: cook time: total time:

ingredients:

• 3 cups Milk (Raw)
• 2 Eggs
• 6-8 TBS Honey
• 4 tsp Cocoa Powder
• 1/8 tsp Sea Salt
• 1/4 tsp Vanilla

instructions:

How to cook Raw Milk Hot Chocolate

1. Over low-medium heat, mix:  cups milk, 2 eggs, 6-8 TBS honey, 1/8 tsp salt.
2. Whisk over low to medium heat for about 5-8 minutes, until the mixture coats the back of a spoon (if you have ever made ice cream, this is the same process as making the base)
3. When the spoon is coated, remove from the heat (or you will get milky scrambled eggs!)
4. Whisk in: 1/4 tsp Vanilla, 4 tsp Cocoa powder
5. (in this picture we did this in a cup because we were experimenting... you should add these ingredients to the saucepan—it's much easier)
6. Whisk until frothy
7. Pour into mugs, filling each mug about 2/3 full
8. Finish filling the mugs by carefully pouring plain milk (warmed or cool) down the inside of the mug (so as not to disturb the foam on top)
9. Add a few GAPS marshmallows if desired
10. For an added option (adults only!) I recommend adding a little rum
11. Serve and enjoy!

Created using The Recipes Generator

Simple Roasted Beets

Beets... either you love 'em or you hate 'em...

...but did you know they really are really good for you?

Not only are beets high in many vitamins and minerals, including vitamin C, beets have been shown to lower blood pressure, detoxify the body (especially by cleansing the blood and the liver), fight inflammation, boost stamina in workouts, and more! And, of course, beets may turn your stool and urine red or pink when you eat them, which should be enough to make your ten-year old boys try it!  

Ya don't dig beets, ya say? Here's how to get dem good beets in ya!

#1 Try golden beets. These beets are milder and have less of the "dirt" taste.

#2 Buy or raise homegrown. Fresh beets are more delicious and nutritious!

#3 Juice your beets. Caution: a little beet goes a long way--use just a little!

#4 Drink beet kvass. This fermented drink has intensified cleansing properties.

#5 Bake your beets with lots of butter and salt. Try the delicious recipe below!

Oven-Baked Beets recipe

Ingredients for oven baked beets:

• Beets (you will want more than 1, believe you me!)

• Sea Salt (I recommend Celtic, Himalayan or Real Salt)

• Butter (none of that fake stuff!)

• Oven safe dish (glass or ceramic is best), a size that snugly hold the beets

Directions for Oven Baked Beets:

Preheat the oven to 400 degrees.

Wash the beets.

Cut off the tops and tails of the beets--not too much or all the juice will bleed out!

Cut an X into the beets, going only about halfway through the beets.

Place the beets in the oven-safe dish, cut side up.

Place a generous pat of butter in the middle of each X.

Salt lightly--you can add more later.

Cover the beets with parchment paper, then cover with a lid or tin foil to trap in the moisture.

Place the beets in the oven, cook for 20-30 min, then check for doneness. They are ready when a fork or knife pokes in easily.

Consume immediately as a side or a snack.

Drizzle some of the butter from the bottom of the pan back onto the beets when you serve them.

If you have any left, you can later reheat them in the oven or on the stove-top, or eat them cold!

You can't beat butter and beets!

Do you have a favorite beet recipe? Share with us your favorite way to eat beets!

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Simple Roasted Beets

Author: Amy Mihaly, Be Well Clinic

prep time: cook time: total time:

ingredients:

• Beets (you will want more than 1, believe you me!)
• Sea Salt (I recommend Celtic, Himalayan or Real Salt)
• Butter (none of that fake stuff!)
• Oven safe dish (glass or ceramic is best), a size that snugly hold the beets

instructions:

How to cook Simple Roasted Beets

1. Preheat the oven to 400 degrees.
2. Wash the beets.
3. Cut off the tops and tails of the beets--not too much or all the juice will bleed out!
4. Cut an X into the beets, going only about halfway through the beets.
5. Place the beets in the oven-safe dish, cut side up.
6. Place a generous pat of butter in the middle of each X.
7. Salt lightly--you can add more later.
8. Cover the beets with parchment paper, then cover with a lid or tin foil to trap in the moisture.
9. Place the beets in the oven, cook for 20-30 min, then check for doneness. They are ready when a fork or knife pokes in easily.
10. Consume immediately as a side or a snack.
11. Drizzle some of the butter from the bottom of the pan back onto the beets when you serve them.
12. If you have any left, you can later reheat them in the oven or on the stove-top, or eat them cold!

Created using The Recipes Generator