offal-muffins-againpng
I've been victorious!

I was an offal wimp, but now I'm initiated.

When I made a resolution to venture into organ meats for my Paleo New Year I got heaps of helpful comments.

I decided to incorporate as many of these tips as I could into my offal adventure, including:

  1. Bison liver, as a great introductory level offal (thanks Alice!);
  2. The Paleo Mom’s 50/50/50 burgers as a way to ease in (thanks Kate!);
  3. Putting offal in ice cube trays. A tip from This Sidney Life (Though I thought it was unlikely I’d ever feel inspired to throw a cube of icy offal into my supper, this suggestion did inspire me think of my muffin tin like an ice cube tray...);
  4. The Paleo PI’s post about pureeing offal as a way to slip it in to other dishes; and
  5. The reminder that liver loves onions (thanks to my offal-loving husband Matthew).

I also employed another strategy that I am rather proud of.

Rather than buying offal fresh from the butcher and then a couple of days later thinking oh dear and slipping it in the freezer like I usually do, I bought it frozen at the beginning of a long string of errands.

How devious.

By the time I got home it was already slightly defrosted so I couldn’t in good conscience refreeze it.

But that was only necessary the first time.

I hesitated about calling these Offal Muffins.

First off, they are only 33.3% offal

Second, they aren’t awful at all.

BE proactive

Get new posts by subscribing to our newsletter

Thank you! You're on your way to a better life

Please check your inbox for an email from us. Don't forget to click yes to confirm your subscription.

Take the Assessment

Okay, I didn’t love them on day one. I ate the first one with grim determination.

Way too much grimness & an almost comical amount of determination.

I’d been steeling myself for some time, and the bison liver slurry that I created in my food processor for this recipe was still pretty fresh in my mind.

But the thing is, bison liver made me feel good.

Having been on the Autoimmune Protocol for 3½ months and then the Wahls Paleo Plus for the past couple of weeks, I now get pretty rapid feedback about whether & how much my body likes particular foods.

It loves bison liver.

To the point where I was looking forward to having another of these muffins for breakfast before I even went to bed on day one.

Weird.

Or at least, unexpected.

Dr Terry Wahls recommends 12oz of offal a week.

Each muffin is 4oz in total, and contains 1.33oz of bison liver (as well as 1.33oz of bacon & 1.33oz of ground lamb), meaning that 9 of these are required to meet Dr. Wahls recommended dosage in a given week.

Recently, I eat one of these most days, so I'm not quite hitting the target yet.

But I’m not worrying too much about about dosage. Just now, having figured out how to cook & eat offal is a victory.

Hence Victorious Offal Muffins

Victorious Offal Muffins (AIP & WahlsPaleo+)

Servings: 8-12

print

Ingredients:

  • 1 lb bison liver
  • 1 lb ground lamb
  • 1 lb bacon, cut in small pieces
  • 1 cup caramelized onions (see below)
  • ½ cup fresh herbs: basil, marjoram, sage, thyme (or 2 tablespoons dried)
  • 1 teaspoon Himalyan salt (a little more if your bacon isn’t very salty)
  • 2 tablespoons sea vegetable flakes

Method:

Advance prep: Make caramelized onions (see recipe below). Not necessary, but yum.

Preheat oven to 350.

Fill the sink with hot soapy water as you’ll probably want to wash your food processor right away.

Puree the bison liver in a food processor.

Mix the pureed bison liver & all other ingredients thoroughly in a large bowl with your hands. Line a 12-muffin tin with paper muffins cups, and heap each with the meat muffin mixture. Pack it in & pile it high.

Place a baking sheet on the bottom rack to catch any wayward bacon fat and place the muffin tray on the top rack.

Bake for 40 minutes.

Once cooled, these muffins freeze beautifully.

To reheat, just wrap in tin foil & pop in a hot oven while you prepare your vegetables.

Caramelized Onions

Servings: 10-12

print

Time: 20

Ingredients:

  • 1-2 lbs onions
  • 2 or so tablespoons coconut oil
  • 1/2 cup bone broth (see below)

Method:

Melt coconut oil in a large pan on very low heat & add the onions.

Stir occasionally, adding a couple of tablespoons of bone broth whenever brown bits start to stick to the pan.

When the onions are browned, reduced and gloriously sticky, they’re done.

Use immediately or refrigerate/freeze.

You May Also Like

Poached Salmon with Leek & Fennel Soup (AIP)

Spear fish. Dig roots. Or buy everything you need from the supermarket. Make soup. It's the spirit, and the intent, that matters...
Read More
04 Dec 0 comments

Leek & Wild Boar Belly Jam on Daikon Crackers (AIP)

The key to health, and to stick-to-itiveness, on a healing protocol is diversity. A variety of nutrient-dense foods ensures you cover your nutritional basis to promote healing, and it also prevents boredom...
Read More
15 Dec 0 comments

Pacific Salmon Grilled Panini (AIP & WahlsPaleo+)

Like something handcrafted in an idyllic french village where they don't yet have wifi and nobody minds. And everyone lives to be 102 and eats big family dinners all afternoon. Outside under the apple trees...
Read More
15 Jul 0 comments

Toasted Balsamic Pomelo (AIP & low-FODMAP)

One of the three original citrus species, along with citron (which is fairly inedible) and mandarin, there's no doubt pomelos were an ancestral food source for people in South East Asia...
Read More
20 Dec 0 comments

Click to close

Subscribe to our mailing list