Chicken Liver Pâté – suprisingly delicious and amazingly nutritious

Chicken Liver Pate


1 lb chicken livers (Bell & Evan’s Organic is my choice)

½ cup chopped white onion or shallots

2 Tbsp grass-fed butter

1 tsp allspice (or nutmeg)

¾ tsp salt

¼ tsp black pepper

1/3 cup bourbon (can substitute red wine, or other alcohol, or chicken broth)

¼ cup currants or raisins

1 Tbsp powdered gelatin

2 egg yolks (optional)

2-4 Tbsp grass-fed butter (for pureeing)


Drain chicken livers.  Sauté onion/shallots in 2 Tbsp butter for 5 minutes on medium heat, add allspice, salt and pepper and cook 1 minute longer. Add in chicken livers and sauté 10 minutes on medium-low heat, or until firm and cooked inside. Add alcohol or broth and currants/raisins, cover, and simmer on low for 5 more minutes. Turn off heat.  Sprinkle on gelatin, wait 1 minute then stir in.  Allow mixture to cool 15 minutes. Puree in food processor with egg yolks and additional butter until smooth. Transfer to serving dish and chill 6 hours or more.  Serve with sliced French bread or crackers and pickles.


Lunch – quick and healthy

This is my quick version of a bowl meal.  The protein centerpiece of my meal is a 4-ounce piece of roasted salmon which I cooked the night before: I sprinkled five-spice and cardamom powder onto a few pieces (I eat one of these for lunch at least 2 times per week) of thawed-out coho salmon, poked them several times with a fork, then put them in the oven on convection roast at 400 degrees for about 15 minutes.   I get the salmon from the frozen food case at Costco, and it is wild caught and really affordable.  The base of this meal is sprouted red rice, again cooked the night before. On top I place the roast salmon and then about 1/3 cup of my homemade kimchi (how to make kimchi) and 1/2 of a ripe avocado, and a few dashes of a sesame seed/seaweed seasoning mix  (gomasio). I eat this cold and follow it with a fresh orange. Yumm! (note the salmon skin – great natural source of collagen!)Photo of lunch salmon rice kimchi

My Take on MEAL KITS

I have been experimenting with a meal kit delivery service. The one I selected is a bit of an upscale product, that includes a lot of organic, wild-caught, or more “natural” ingredients.  One of my patients has been trying several of them and suggested this one for me, and sent me a coupon code for $40 for the first delivery (email me if you want to get your own $40 off!)  I have received 3 deliveries so far.

What I like about these MEAL KITS:

  1. My husband can now prepare rather tasty meals without me having to show him where the ingredients are in the fridge etc. or how to put them together. He seems to enjoy the process as well as it takes away any guesswork. Great when I am working late to come home to a fresh cooked meal!
  2. The proteins that come in the kit are more than adequate in portion size and are very fresh.
  3. The sauces and seasonings are very tasty and the amount supplied is more than enough.
  4. The ingredients in the box stay cold on my front entrance-way for at least 6 hours.
  5. It is easy to order on the site and to select outside of the standard offerings. (Sun Basket)

What I feels needs to be improved:

  1. The portions of vegetables are often smaller than I usually serve.
  2. Some of the produce is not quite as fresh or as ideal as I would choose.
  3. Sometimes an ingredient is not what I would have selected (non-pitted vs. pitted and chopped dates for example).
  4. The instructions for preparing the meal aren’t always how I cook.  For example, one recipe said to put chopped shallots into the water for cooking the farro grain; I changed this by simply mixing them into the sliced fennel that I oven-roasted which to me resulted in more flavor.
  5. In about 1 of 3 meals, I don’t find the total amount of food to be enough to satisfy my hunger and the way I normally eat.

What will stop me from using this service more often:

  1. The amount of disposal and/or recycling of packaging materials.
  2. The high up-charge for premium fish (when I chose halibut instead of salmon).
  3. All of the proteins are boneless and skinless, so they’re missing the collagen source (see my book on why this is so important).
  4. Cost is relatively high at between $25 and $30 for 2-serving meal. But less money and time than eating similar gourmet meals out.

How I have modified some of the meals:

  1. I open the kit in the morning, and soak all my grains in water at room temperature to help them cook faster and be easier to digest.
  2. I often add an additional carb source, for example, I added sprouted quinoa (cooked) to the spicy lamb, carrots and kale meal which made it quite satisfying.
  3. I throw in a little extra baby spinach or other green when I think the amount of greens is a bit skimpy.

Why YOU might want to try one or more MEAL KIT DELIVERY SERVICES:

  1. You really are new to this whole “cooking” thing.
  2. You want to develop your own  repertoire of fairly easy and quick recipes that are your weekly “go-to’s.”
  3. You really hate grocery shopping or don’t have time to do it.
  4. You want more control over what you are eating and know that you are getting the right amount of protein, carbs, and calories.
  5. You are in a rut and just want to switch things up a bit.  This is what I have gained from this experience.
  6. You live alone and need a reason to cook for yourself!

So I say go for at least one order (a value with the $40 off!) and see what you think!



Quick Breakfast


Quick Breakfast Recipe:
1 cup of whole milk vanilla yogurt (this time I chose Brown Cow brand)
1/2 cup of a sprouted grain granola
3/4 cup of Trader Joe’s frozen raspberries