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Lunch

Lunch

Chicken Liver Pate

Chicken Liver Pate

I know a lot of people find the idea of eating liver off putting, but it’s incredibly nutrient dense!  If you’ve not ever tried it, I recommend making it into a pate first as it’s less confronting to eat.  I highly recommend sourcing organic and grass fed quality liver to.

Chicken liver pate is typically made with lots of butter and onions.  This is a delicious dairy and gluten free recipe, which is also FODMAP and SIBO friendly.

This recipe is so simple to make and absolutely delicious!  If you don’t fancy serving on crackers, I like serving on carrots and celery sticks – seriously yummy!!

 

 

Chicken Liver Pate

 

 

Chicken Liver Pate

Print Recipe
Cooking Time: 20

Ingredients

  • 500g Free-range or Organic Chicken livers
  • Olive Oil (I like to use infused onion and garlic oil)
  • Approx 1/2 cup of coconut cream (put in the fridge to solidify)
  • Salt & Pepper
  • Herbs of your chose - I like to use thyme

Instructions

1

Saute the chicken livers in your chosen oil until cooked through

2

Add coconut cream, herbs and salt and pepper

3

Blitz in the food processor until at a smooth consistency

4

Pop into an airtight container and then into the fridge to harden

Notes

Olive oil can be substituted for Coconut Oil, just as delicious.

Lunch

Corned Silverside

This is a firm favourite in our household.  Cheap and easy to make, buy a large piece of meat, eat it warm when first made and then just as delicious as leftovers.

Corned Silverside

Print Recipe
Cooking Time: 2-3 hours dependent on size of meat

Ingredients

  • Corned Silverside
  • Carrots
  • Salt/Pepper
  • “Secret” ingredient – golden syrup

Instructions

1

Place silverside in a large saucepan and cover with water

2

Boil then discard water and repeat process for a second time

3

Third time, cover silverside with water, add in sliced carrot, seasoning and pour over your “secret” ingredient to taste

4

Bring to boil then simmer until meat is soft, timing depends on size of piece of meat

5

Remove from water, let rest then slice

Notes

If you can't tolerant Golden Syrup use honey. For a 1.5-2kg piece of meat, we simmer for approx 3 hours.

Lunch

Surviving Christmas Day with special dietary requirements

Xmas Day

I hope everyone has had a lovely Christmas and a very Happy New Year!  This year was slightly different for us, in the sense that three of us had to eat very differently than we did last year!

I find since we’ve been on this journey eating out, or in the company of others that eat “normally” can be extremely challenging. It’s even more difficult when you have a small child who gets upset when they can’t eat what everyone else is eating as they don’t understand why.  Therefore our aim was for us all to eat as similarly as possible.

Lamb Souvlaki

Anyhow here’s a recap:

  • Gracie is 100% dairy free and is also basically gluten free, apart from when she has some spelt and rye.  Also there are a whole load of other things she can’t eat at the moment.
  • My mum has SIBO and has just finished her treatment, she is on an extremely restrictive diet – no dairy, gluten, soy, a lot of fruit and vegetables + too many other things to mention!
  • Myself, I’m basically on a Paleo, low carb/low starch diet to assist with my insulin/thyroid issues.

 

We made a mixture of things to eat, with the below mainly catered for us to be able to eat.

  • Chicken Liver Pate
  • Lemony Roast Chicken (my sister makes the best chicken!)
  • Corned Silverside
  • Lamb Souvlaki sticks (best we’ve ever had from Souvlaki Boys)
  • Porky Mix
  • Leafy Green Salads
  • Iraqi flat-breads ‘Laffa’ (recipe from Zahva)
  • Raw Chocolate Treats
  • Trail Mix
  • Gingerbread biscuits
  • Choco Brownies (recipe from Well Nourished)
  • Tahini Shortbread

The majority of these recipes can be found within the recipe index of my website, I hope you enjoy them as much as we do.

Porky Mince