Easy 8 Minute Gluten Free Egg Sandwich

EMERGENCY!! Beach Body Boot Camp

      First of all, I want to say THANK YOU to everyone who came out for our first week of Emergency Beach Body Boot Camp! It was a huge success and I saw many Facebook posts about sore bootys the next day! To all of our new members who came out and have never trained with Lara or I before - WELCOME! and thank you for being courageous enough to try something new AND come back!
Mother Nature continually forced us to push the start date of these classes back and now that we've begun - nothing can stop us! Whose scared of a little rain??? Not You??? Not Me!!! So I will see you tonight up on the hill at Federal Hill Park. We meet by the cannon and the American Flag so not only do you get a great workout, but you get to enjoy a beautiful view of Baltimore's Inner Harbor. Unfortunately, the rain has been messing up our Beach Body Yoga in Patterson Park on Wednesday nights because we don't want you all sitting/lying in muddy grass - we're hardcore but we're not mean! Check our Facebook page often for updates on that and thank you for being patient. We're working on a rain location.

Tues/Thurs 6:30-7:15pm meeting spot!

Easy 8 Minute Gluten-Free Egg Sandwich

How many people do you know who spend an extra 15 minutes each morning stopping off at a McDonald's,  Starbucks, or Dunkin Donuts to get breakfast on their way to work because they "don't have time to prepare breakfast?" Imagine, one of those nifty fast food chains may be on your way, but for many they are 5-10 minutes out of the way. Then you wait in line for 5 minutes to order, and wait another 5 minutes to actually get your food and doctor up your coffee. It doesn't seem like much but those few minutes...and calories... can really add up. Instead, how about purchasing the proper ingredients for a breakfast sandwich the next time you're at the store and make your own at home in just 8 minutes! Here is how I made mine this morning.

INGREDIENTS:

Cage Free Eggs

Raw Milk Cheese (I actually used one I bought from a local farm)

Butter from Grass-Fed Cows - can be found at your local grocer

Paleo Coconut Flour Bread

Open Nature Spinach & Feta Chicken Sausage

DIRECTIONS:
Step 1: Slice one spinach & feta chicken sausage into 1/2" pieces and toss in a pan until lightly browned (2 minutes).
Step 2: While sausage is cooking, crack 3 eggs into a bowl and beat whites and yolks together.
Step 3: If you want cheese, slice up 1-2 ounces or put aside the desired shredded amount.
Step 4: Pour eggs over cooked sausage in pan. Every 30 seconds or so, using a spatula, lift the cooked egg to let the uncooked egg run underneath so it cooks faster. ( 2 minutes)
Step 5: Get out desired slices of bread or lettuce and some Kerrygold Irish butter (yum!) to spread. I used coconut bread which is better untoasted, but if you're going to toast bread this would best be done as step 1.
Step 6: When egg & sausage are almost finished cooking, add cheese and fold in half so cheese melts. (1 minute)
Step 7: Put your sandwich together! (15 seconds) and clean up your mess (2-3 minutes)


NUTRITION FACTS:
TOTAL CALORIES: 550 FAT: 39g PROTEIN:40g CARBS: 7g FIBER: 5g

*Note: This is a high protein, high fat meal that may not be suitable for everyone on a daily basis. Easy ways to modify this to reduce fat and protein content would be to eliminate the cheese and only use 1 whole egg then add 3 egg whites. This includes 1 slice of coconut bread.

New Recipe & latest events

Hi All! I'm back! I took a little blogging hiatus to focus on building my social network, move into a new house that my fiancee and I just bought, and finish out my 4th of 6 trimesters in my Masters program. Since there is so much catching up to do, todays post will be a synopsis to get you up to date if you haven't been following me on Facebook or Twitter. Plus I've got a great cold chicken recipe to share that can be made up quickly for lunches or served at a party as an appetizer.

New & exciting things for B-More Fit 4 Life:
Emergency Beach Body Classes start up TONIGHT! Schedule is as follows:
*Strength & aerobic conditioning with Lara every Tues/Thurs 6:30-7:15pm - meets on top of Federal Hill Park (Battery Ave & Key Hwy)
*Beginner-Intermediate Yoga with Meaghan every Wednesday 6:30-7:15pm - meets in Patterson Park at The Pagoda on Lombard and Patterson Park Ave.
*Bring a mat and water bottle!
Unlimited Monthly Classes: $85
Drop in fee: $15
Bring cash or check when you arrive for your first day of class!

Lara Wittstadt, a great friend, personal trainer, motivator, and kicker of A$$es has officially joined me in my quest to educate and healthify (yes, I made that up) Baltimore....and that's just the beginning!

A few wonderful yoga instructors that were trained through Baltimore's own Charm City Yoga have also teamed up with us to make our bootcamps more well rounded and different from most other bootcamps out there. We are so excited to be able to have a full 45 minutes of Outdoor Yoga on Wednesday nights starting May 1 and continuing through the summer. There will be another special yoga class added in June, so check back often for the announcement!

We'll have a table set up at the upcoming Baltimore Brides & Grooms Expo advertising our newest Bridal Bootcamp Packages! If you or a friend are in the process of planning a wedding, come see us on June 4th at the Pier V hotel for a HUGE discount on packages.

We are working on building connections within the community. Stay tuned to see what athletic clothing stores, skin care products, massage therapists, restaurants, gyms etc. we build relationships with. Remember, this is to help YOU find that mind body connection, the perfect balance of exercise and diet, and the means for proper recovery to get you stronger and healthier and better at life!

B-More Fit has done a few corporate wellness training programs as well. Contact us if you would like to do a lunch time group fitness class or nutrition seminar for your company. If you can't travel to us, we can travel to you as long as you are within 30 miles of Baltimore City. 443-420-8584 or info@B-MoreFit4Life.com

Also, a special THANK YOU to Genna Wittstadt (soon to be Hoy) for helping B-More Fit with our marketing needs. Much appreciated!

Now, what you've all been waiting for....... *Drumroll*.....

CURRY CHICKEN LETTUCE WRAPS

Ingredients:
1lb. chicken - I used organic hormone free chicken breasts, and cooked them before adding to my food processor. You can always use canned if you're pressed for time.
1/2 C plain 2% Greek Yogurt
2 T Pure Maple Syrup
3 T Curry Powder
Sea Salt to taste
Ground black pepper to taste
1/4 C Golden Raisins or 1/2 C red grapes (optional)
1/4 C chopped walnuts or slivered almonds (optional)

Lettuce Wraps - 1 Head of Boston Lettuce

Directions:
Place first 6 ingredients in food processor and pulse until mixed well. If you are using canned chicken it's probably best to place in bowl and mix with a large fork so your chicken doesn't turn to mush. Gently fold in raisins or grapes and chill until ready to serve. Mix nuts in right before serving.

To Serve:
Make sure to rinse and pat dry each lettuce leaf. Scoop about 1.5 T of chicken salad into each lettuce leaf and smush down. Roll the leaf around the chicken salad or leave them open. Serve immediately.

Grains...good for you or not?

This is just a very quick overview of the things I have learned about grains & digestion in my Masters program as well as from doing a lot of reading and experimenting with the Paleo lifestyle. A lot of it is fact, some is opinion based. Most people you ask about grains will tell you something different - either because they are not educated on the subject, or they are over "educated" and jump to conclusions without proof. I am making no claims with this post other than that I know personally and have heard many stories of people who feel, look, and operate much better without grains (or with very few) in their diet. 

Does this ever happen to you???

I also know a (very) few (and lucky) people who do not have this awful bloating, lethargic, inflammatory response to grains. The best way to determine if your body can tolerate them or not is by doing an elimination diet. You eliminate all whole grains and sources of grain (get used to reading ingredient labels w/a magnifying glass!) completely for 30 days and evaluate how you feel over that time. Most elimination diets are just 2-3 weeks but I recommend going a little longer with grains because it can take that long to get all the remains of gluten out of your body and truly feel better. Whether you notice a difference or not, after 30 days start by adding in whole grains first and see how you feel. The things you should be looking for when eliminating grains are weight loss, increase in energy, decrease in arthritic pain, improved recovery time from workouts and better sleep. Everyone reacts a little differently. Ok so that was my disclaimer, now on to the good stuff:

Why are grains bad? Well first of all, the majority of grains eaten today are not whole grains. They are refined and thoroughly processed grains stripped of their nutrients. Many foods are fortified with those same nutrients being added back in, but why? Why not just keep them in their natural form? Well because you can’t make cereal and muffins and donuts and cookies out of real whole grains of course! They just wouldn’t taste as good! So not only are we not getting the real nutrients that these items naturally contain, but we are also getting an influx of added sugars, oils, and preservatives by eating these processed “grain” products. This is where our problem of high cholesterol, high triglycerides, and diabetes comes into play. The sugars are causing inflammation in our bodies. The vegetable oils like corn, canola, and soy are blocking our arteries from allowing blood to flow through smoothly and together they are causing arteries to harden resulting in atherosclerosis and heart disease.

breakdown of a whole grain

What about the real whole grains like brown rice, quinoa, and amaranth? According to the picture above, they appear to be much better for you than their refined versions…full of fiber, B vitamins, and iron. Intake wise, we’re off to a good start. The problem then lies in digestion and absorption. The bran, the outer shell of a grain, is made up of what we commonly know as a complex carbohydrate, or in the chemistry world a polysaccharide. A bond of many many sugar chains held tightly together that must be broken apart before it reaches our large intestine.

Does anyone know what the first step in digestion is?  It’s called mastication, otherwise known as chewing! This is also the first mistake we make in digestion. How many of you grab a granola bar or bagel on your way out the door in the morning and eat it while driving? Stop at a fast food joint for lunch in between meetings? Walk around your house eating a sandwich while doing numerous other chores? The human brain was meant to multi-task, but many of us don’t do it very well! Therefore, the 2-4 times we chomp down on what is in our mouth before swallowing is not quite enough to release the necessary enzymes needed for digestion. So now that we’ve got whole food particles traveling down the esophagus along with a little bit of salivary amylase (secretions of the salivary glands in your mouth) it is up to the hydrochloric acid in your stomach and pancreatic secretions to do the rest of the work. Often we eat so quickly that our GI simply does not have enough time to fully break down the polysaccharides into the monosaccharides necessary for absorption and use.

Please don't be like this guy...

The other issue with grains is that they contain a chemical compound called Phytates. These are necessary in cell membrane development, but too many of them can also inhibit the absorption of minerals such as iron, zinc, and magnesium which are very important for helping your body create ATP or energy.

If you are going to consume grains at all, I recommend that you stick with the most natural unprocessed kinds and purchase them as fresh as possible. This will eliminate those quick cooking instant brown rice bags. You should also learn how to soak your fresh whole grains before cooking to increase availability of nutrients and begin the breakdown/digestion process.

A great book to read more information on soaking and for recipes is Nourishing Traditions by Sally Fallon. You can find it on Amazon and purchase it for your Kindle or ipad!

If you're looking for some tasty grain-free recipes check out the Recipe section on my website, I've even got a grain free chocolate molten lava cake on there that is to die for! Eat lots of sweet potatoes and esp. this time of year, my favorite, butternut squash! When baking you can always sub white/wheat flour for nut flours like almond flour or coconut flour - just be sure to read the container for proper portion sizes because they are different!

Baltimore Running Festival 2012

"What hills don't kill you make you stronger"

Baltimore's Annual Running Fest, the race I promised everyone that I would never participate in again back in 2007. And I didn't...until 5 years later. The story goes like this:

    Everyone who knew me in college knew that I was a runner; but unless they competed with me on the track & field team what they didn't know was that I was a sprinter, and sprinters don't run miles for fun. A few friends post college asked me to be on their relay team for the BRF in 2007 and I reluctantly agreed but only if I could run the shortest leg which happened to be 6 miles. I had never run more than 4 miles at one time in my life before and wasn't really looking forward to it, but didn't think it could be too bad. I tried to train for it but was dealing with some hip and knee pain and kept getting blisters on my feet. The last 2 weeks before the race I decided the best training would be to lift weights and not run at all. Well I showed up to that race ready to run the best 6 miles of my life, I was the first leg and I couldn't let my team down. iPod rockin' and dressed the part, I belted out an average 8:00 minute mile for the first 6 miles. Key word: FIRST 6 miles. I saw the 5 mile marker and then didn't see another marker until mile....7. I had run right through the exchange zone and another entire mile UP HILL while complaining to the girl next to me that this was "the longest mile ever!" Once I realized my mistake I immediately ran to the sidewalk, stopped and looked around trying to assess the situation, and cried. I was in so much pain from that last mile I could not even think about how I was going to get the chip to my second leg teammate. Unfortunately, there was no other way than to run it back myself. So, cursing along the way at all the people yelling at me, "Hey! You're going the wrong way!" ( I wanted to say some really really mean things to those people) I half ran, half limped back to mile 6 to find my teammate worried about me and standing among the few relayers left waiting for their slow first leg to finish. I was SOOO MAD and in SOOO much pain! I had a HUGE blister on the instep of my foot, shooting pain in my knee with every step, felt like my left hip was going to pop outta the socket, and all I wanted to do was sit down and cry. I ran so well, and then totally ruined it. We did finish in 3:47 which means I didn't eff it up too bad, but the rest of my team ran great, and that day I vowed to never run more than a 5k in a race and especially not at the Baltimore Running Festival.

Relay Team 2007 Sub 4:00

   This year was much different. I decided to run the 5k (much more my kinda race) to help a client of mine who was running her second 5k ever. I thought it would be fun to help her through and would get me to start running again, so I ended up starting a running group called Team Kickin' Asphalt. I had t-shirts made, started a forum open to members only, and donated a portion of member fees to a non profit breast cancer prevention organization.

Joni rockin' out some pull-ups in her Kickin'Asphalt/ B-MoreFit4Life shirt!

*SIDENOTE: I don't think I'm going to keep up with the running forum like I had thought because I barely have enough time to keep up with this website! and I don't think those that joined did either. So if you're reading this and you are a runner who is interested in finding others who share your passion...or maybe you hate running but made it a goal to complete a half marathon in 2013 and you need the motivation and tips to get you through it...I'm going to re-direct you to Constant Runner. This is a well organized, continuously updated website and company run by Mike Peterson, an old teammate of mine from Salisbury. He is based out of Arlington, VA and holds most of his organized runs in that area, but he has a really cool logo!

"CR" w/Capitol Building....see it? LOVE it!

You can also find Constant Runner on facebook here. I will see what fun things I can add to Constant Runner to help them out and to keep all my Baltimore people on track....get it? on track like a running track? haha ok sorry I got a little sidetracked from my story.

Lara carb loading Fri night w/sushi!

So aaaaanyways...my best bud, partner in crime, colleague, and beast of a personal trainer friend Lara came up from the Eastern Shore to run the entire FULL marathon! I don't get how anyone can run for 26.2 miles and stay sane, but more power to ya! So in the AM Lara and I met up with another friend of mine who was going to be running the 5K with me and finally found my client right before the race kicked off.

We all wore fun headbands w/motivational sayings!

Michelle and I sent Lara off to get started on the full while we did a full sprint back to the bag check-in not realizing it was at the Finish instead of near the start (duh) and then sprinted back to the start line just in time to join the last group of 5k runners. Just in case you don't know how many people were running that day, check out this picture of bag check-in I snapped:

That's a lotta bags! and that was only a 1/4 of the bags for the 1/2 marathoners!

So since the whole point was to run the 5k with my awesome client who worked so hard to be there, Michelle and I spent the entire race looking for her. I am not kidding when I say that I'm pret-ty sure we passed about 200 people within the first 10 minutes of our start. I got dizzy from scanning the crowd looking for her and just could not find her among the sea of people in leggings and headbands. With only a 1/4 mile left and no Joni to be found, I sprinted my way to the finish line realizing I felt AH-mazing! Instead of a nice n easy 10 min/mile pace that I planned, I averaged an 8:50 min mile which I think would have come out a little faster if I wasn't weaving in and out of people and cars for the first mile. I was proud of this for not having trained much and felt good and strong throughout and at the end. As a matter of fact, I believe I went to the gym later that evening and lifted. Even better than how I felt about my own race, was how proud I was of Joni and all my friends who got up with the sun (or before it!) in 40 degree weather to run that day. All of Joni's hard work in and out of the gym paid off and she felt great during the race and completed her 2nd 5k on the hilly streets of Baltimore City!

Team Kickin' Asphalt!

So proud of these two! Chris completed his first 1/2 in incredible time!

Here we have an exhausted runner who just completed a full marathon & is representin' B-More Fit4Life! Notice "The Stick" which I had just finished using on her hammies - great tool for self myo-facial release! 

To summarize that long story and all the wonderful pictures in between, don't ever give up on yourself. Try everything at least once, and if at first you don't succeed - try, try, try again.  Learn what you need to do to reach your goals, break them down into steps and conquer them one at a time. Many times we all share the same road block, especially in running (another pun haha Randall would be so proud!) and it looks like this: 

What will you do to keep exercise fun?

I’m eating perfectly clean but feel like shit…wtf???

As many of my readers know, I have been participating in the Whole Life Challenge for the past 9 days and have 47 days to go. A brief summary of what I am doing: every single day for 56 days logging in and checking off if:
I took my fish oil
Did at least 10 minutes of mobilization/stretching/foam rolling
Exercised for at least 10 minutes
Score myself on nutrition

For me, the nutrition part is the hardest...surprised? When you take away my beloved Trader Joe's 72% dark chocolate and Starbucks Sugar Free Vanilla Soy Lattes I am not a happy girl. There was a reason I downloaded the Starbucks App on my iphone!
So other than NO SUGAR WHATSOEVER, there are no grains, no corn, no soy, no legumes (no peanut butter?!?!!?) and no dairy. This is a pretty intense changeover for a lot of people and can cause sudden lethargy, trouble sleeping, and lack of energy during workouts. Since this is pretty much a Paleo diet and Paleo is all the rage right now, I thought it perfect to share some genius insight from one of the coaches over at Crossfit Syndicate <--- visit & 'Like' their facebook page!!!

This blog post is REAL and to the point....if you don't like what Luke has to say, then too bad : P

P.S. - at the very least you will be entertained by the videos/pictures
READ GUEST BLOG POST HERE -->    I’m eating perfectly clean but feel like shit…wtf???

WHAT ARE YOU DOING TODAY TO CHANGE FOR THE BETTER? 

How to Make Your Own Whey

Whey

No Way!

------------------------------------------------------------------------------------------------------------

Why Not Buy a Whey Protein Powder?

Look @ all those ingredients!

   Why would you even want to make your own Whey when you can buy it in powder form from your local GNC or Vitamin Shoppe? By now you've probably heard that Whey Protein is the most easily digested and absorbed source of protein. This is very true, but the protein powders many of us (myself included) have been buying month after month are not regulated by the FDA and there is no way of truly knowing what they contain. Yes, the ingredients and amino acid profiles are listed on the back, but there is no one reviewing and testing these products to prove their claims. We are always looking for the best tasting protein powder to mix in our shakes that is bursting with flavor, creamy, has 0 carbs and all you have to do is mix with water and shake. Right? Why do we do this? Because we want EASY meals for our ON THE GO lifestyles. I am not saying that protein powders have no value. They are quick and easy. If mixed with fruit or a nut butter and ice they are a great snack to hold you over between meals. They are satisfying when you have a sweet craving. However, anything further than that can not be proven unless you know who is making the protein powder you are buying and you go to their factory and see exactly what is being put into these big plastic containers whose ingredients don't spoil, ever.

What is Whey?

   Whey is the liquid protein portion of milk and yogurt. Remember the old nursery rhyme "Little Miss Muffet sat on her tuffet eating her curds and whey?" Well when you drip yogurt, the thick white part sitting on top is the curd and the translucent yellow liquid that fell to the bowl beneath is the Whey. This liquid full of pure protein and beneficial bacterias can be used in your shakes or to make various fermented foods. Kept in a tightly sealed glass jar, Whey will stay good for about 6 months!

Where Do I Start?

You should start with an unpasteurized (if you can find it) organic grass fed source of dairy. There will be a better chance that most of the live enzymes, beneficial bacteria and nutrients are in tact. You can make your own yogurt, and in that case you need organic grass fed (preferably Raw but that's illegal in most places) milk. Or you can go to your local health food store and look for an organic yogurt that does not have any additives like sugar, sugar substitutes, or guar gum and has not been Ultra Pasteurized. Green Valley and Wallaby are two organic brands that uses Vat Pasteurization which means they heat the milk to the lowest temperature allowed (106 degrees) for 30 minutes and then immediately chill it. If you can't find it anywhere else, a sure bet is Whole Foods. Make sure to get the plain, whole fat variety. I've been told that Nancy's is another terrific brand. Click on the link to their website to find out where you can get their fresh organic dairy products.

I am Lactose Intolerant, Shouldn't I Avoid Whey?

Often times, those who have an intolerance or allergy to lactose do not have the same reaction to home-made whey and products made with it. The key is to get the best milk or yogurt you can find that doesn't have hormones or antibiotics in it and has not been destroyed by the ultra high heat of the pasteurization process. Just to make sure though, there is an easy test you can do at home. Go ahead and drip your whey, then dip a small piece of cloth or cotton ball in the whey and rub on the inside of your wrist before you go to bed. You can even tape this to your wrist over night and then repeat 3 nights in a row and watch your skin for any redness, rash, or itching. Nothing? then drip away! If you do have some irritation than most likely you do have a strong allergy to whey. 

How to Make Your Own Whey!

First you need yogurt. . 

Then you need a few pieces of cheese cloth Regency Natural Ultra-Fine Cheesecloth (Google Affiliate Ad) 

which can be found at some Walmarts, Williams & Sonomas, or your local health food store. 

If you can't find cheese cloth or get tired of using it up so quickly, you can always use a thin linen kitchen towel. Just make sure it's not fuzzy!

Drape the cheese cloth or towel over a strainer which you'll place in a bowl. Carefully dump yogurt into the bowl and let sit for 6-8 hours.

To watch a video I borrowed from RealFoodForager.com, click here

Euro Cuisine Yogurt Maker (Google Affiliate Ad)

Liver, King of the Organs

Bet THAT caught your attention!

I hope everyone had a great weekend! I had a very interesting and informative one. I spent 14 hours over the course of the weekend in a cooking lab for my Masters program learning all about Organ meats, Ferments, and bone broths. The overall gist of this class was to learn about traditional healing foods and how to prepare them. I admit, when I first read over the syllabus and began my reading in preparation for what was to come, I wasn't thrilled. I thought, "Oh I'll never eat any of this stuff! It's gross and takes way too long to prepare. I have no interest in fermenting foods or eating Liver."

*48 hours later* An amazing woman, mother, chef, and instructor named Monica Corrado changed my mind. Monica was our traditional foods cooking lab instructor for the Nutrition & Integrative Health program at Tai Sophia. Monica is a REAL Food chef and holistic nutrition educator, with a background in holistic nutrition, biodynamic agriculture, Ayurveda, and other alternative healing modalities. Originally from MD, she now resides in Colorado with her family and her practice Simply Being Well.

Since the bone broths and Ferments that we made are still brewing and I did not yet get a chance to taste them or see the whole process through, I am just going to discuss the Organ meats today and namely Liver. Functionally, the Liver is a very important organ in our bodies because it filters out all the toxins. It does not store toxins, but if the Liver is working very hard and an animal is killed for eating there is definitely a possibility there will be a few toxins that were not filtered through all the way. No worries! There are a few things we can do to prevent getting sick that I will discuss in a bit. First I want to take you through my Liver eating experience!

Various cooking methods of Liver & Onions

So Monica begins talking about all the health benefits of Liver (high in Vitamins A & D, B vitamins, iron, copper, and zinc and as I look around the room I see many upturned noses. She also tells us that Liver is considered sacred by many cultures around the world and is often saved for pregnant women and those who are weak from illness. Liver is the most nutrient-dense traditional food and has more nutrients per ounce than any other food. It is also rich in B-12 which makes it a great source of energy for athletes.

Oh reeeeaaallyyyyy??? Now she has my attention! But how much of this stuff do I need to eat for it to be beneficial?

Answer: 3-4 oz./week of any animal Liver, but especially from a pasture raised grass fed cow will have you smilin', dancin' and tappin' your toes in no time!

Next question, do I really have to eat this stuff? Why can't I get it in a pill? 

"BUT WAIT! YOU CAN!" says Monica in so many words...and next thing we know we're standing around a table with a big hunk O' frozen Cow's Liver. If any of you saw my facebook page over the weekend you know what's coming...

So the easiest, most tasteless way of eating Liver if you just can't stomach it is to freeze the whole Liver for at least 14 days (IMPORTANT: this kills all the bacteria) and then chop it up into teeny tiny bite size pieces for swallowing with your morning supplement regimen. Seriously! It's as simple as that! Poppin' Liver pills or "shooting" Liver like a shot....whatever you wanna call it - it works! Just 2-3 pieces a day is all you need.

Shots! Shots! Shots Shots Shots of Liver!

The second most disguised way of eating Liver is to shave it into a beverage, soup, shake, or other dish so that you and your family will never even know it's there! I know I know...again, this sounds pretty gross if you're not into Liver. As long as you wait till the very last moment before you are going to consume whatever it is that you're shaving frozen Liver into it will only change the flavor slightly to not at all. I would start with something that already has a strong flavor like this Pottenger's Liver Cocktail below or a shake made with berries, spinach, ice, and organic unsweetened yogurt.

Grating frozen Cow's Liver into Pottenger's Liver Cocktail (Scroll to bottom for recipe)

If you mix the Liver in with a cold drink it will help keep the Liver from defrosting too much and prevent much flavor escaping into your beverage. You could also try grating about 1 tsp into a bowl of chili or broth just before serving. Come up with your own concoction and let me know how it turns out!

I discovered this past weekend that I don't Love Liver, but I do like it and with all those nutritional benefits it contains I will not pass it up in the future. The Pottenger's Liver Cocktail is a MUCH healthier option on a hungover morning than a Bloody Mary. (Maybe keep some frozen Liver on hand for those crazy weekend nights, have your friends over for brunch the next day and surprise them with this???....I think I just lost a few brunch buddies...) The sauteed Liver & Onions were very tasty, some more than others. My suggestion: if you're willing to give it a try, start by sauteeing the Liver in bacon fat and then add the crisped bacon bits back in. DE-VINE. The Pate was not my favorite, but I have had it before and liked it so I plan on trying various recipes to perfect it. The next time I have a fancy dinner party in 5 years I can amaze all my fancy guests with some fancy Pate on a fancy platter : )

For those of you who have never tried cooked Liver, Love Liver, or are willing to give it a try, go to the Recipe section of my website found here for sauteed Liver & onions and Pate recipes complete with PICTURES!!!

Pottenger's Liver Cocktail AKA Bloody Mary Substitute

Ingredients: 

2 tsp grated grass-fed Lamb, Beef, or Buffalo Liver

6 oz fresh organic tomato juice

dash of Tabasco sauce or cayenne pepper

squeeze of fresh lime juice

1 tbsp homemade liquid whey (powdered whey can not be used)

Directions:

Finely grate the frozen liver and mix well with the remaining ingredients. Drink immediately!