Tag Archives: coconut oil

recipe: chicken heart stew

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I have read criticism that eating “Paleo” is too expensive. Personally, I think poor health is too expensive. If you are looking to increase your nutrition and lower your food budget, think organ meat.

I made up a recipe for chicken hearts. Basically, I think you could substitute chicken hearts in any recipe calling for other chicken parts. Go ahead and try. Don’t be chicken. (Sorry)

300 gram chicken hearts, sliced open. wash out the blood if you’re squeamish.
1 shallot, sliced
300 grams mixed spring mushrooms, sliced into agreeable chunks
1 chunk of fresh ginger, sliced thinly
1 T coconut oil
1 T sesame oil
1 t rice vinegar
100 ml water
200 ml coconut milk, canned

Heat the oil; sauté the chicken and shallot in a heavy saucepan over medium heat for a few minutes. Stir to keep stuff from sticking to the saucepan. Add the mushrooms and ginger. Stir it wildly. Splash in the vinegar. Add the water and coconut milk. Stir. Simmer “until done.” Don’t you hate recipes that rely on you to decide what is done! Simmering lets the ingredients share their flavors and softens the mushrooms.

If you think it needs some salt, try adding a splash of coconut aminos. Enjoy!

Recipe: Tasty additions to Roasted Brussels Sprouts

A while back I added a recipe for Roasted Brussels Sprouts HERE. I really love this way of roasting sprouts. They come out sweet and tender with a nicely browned leaves. Since writing up the recipe, however, I’ve switched to using coconut oil rather than olive oil when roasting to prevent oxidation.

This morning I chopped some walnuts and fried some pancetta. When the Brussels sprouts were finished roasting, I added a handful of each to the mixture and then squeezed half a lemon, mixing lightly. You could use pecans and/or bacon instead.