This is only my second post. I wasn’t sure if it was too soon to introduce the idea of offal, but it’s what I did today so that is what I’ll write about. I also made yet another batch of soup for my daughter who is currently in week four of the GAPs protocol, but that is a different story and recipe.
I’ve been at this real food life for about four years now. Gluten and dairy free for six. Getting to where I am at, especially if you are coming from a typical SAD life, takes time. It took me at least a year before I worked up the courage to take on liver. Anyway, I thought I’d share how I’ve learned to deal with it.
We all know we need to eat our sustainably raised offal, but it is so gross. Right? I say get over it, ‘cuz you really need to be eating it. Today I did what I do to add offal to my families diet. I prefer to hide it in entree’s like meatloaf, stew or meatballs (or as I like to call them Offal Balls). I keep it simple.
And here is why you should be eating it, offal that is:
2 lbs ground beef
½ lb breakfast sausage
1 ½ cup ground offal mix
¾ cup chopped onion
1 cup chopped mushrooms
½ cup grated carrot
1 cup chopped kale
2 duck eggs or 3 chicken eggs
1 1/2 tsp salt
1 tsp black pepper (fine ground)
2 tsp paprika (omit if AIP)
1 TBLS garlic powder
1 TBLS Italian Seasoning Blend
Other stuff to add/substitute per your own taste if you like:
Worchestershire Sauce (make sure it doesn’t have corn syrup or other crap)
Ketchup (make sure it doesn’t have corn syrup or other crap)
½ cup almond meal
BBQ Sauce (make sure it doesn’t have corn syrup or other crap)
Be adventurous. Meatloaf is pretty forgiving
Bake in whatever dish you want at 350 degrees until cooked. Usually 35-45 minutes, but that depends on your dish type. If I’m in a hurry I cook it at 375 degrees, cuz I’m tricky like that.