Ol’ Faithful – Liver and Onions with Eggs

No wonder hunter-gatherers dug out the liver first.

I love cooking! I cook almost every day, and go out for dinner less and less every month it seems. After working all day in front the computer screen, it’s nice to escape for an hour or two into veggie prep, meat tenderizing.. the sound of searing a steak in butter, the smell of sesame-scented bone broth. It’s my passion!

But even Picasso just needs to put down the brush once in a while..  (right, okay NOT the Picasso of cooking by any means, but I must say that our shared, slap-stick approach to our “work” is eerily similar). Some nights, I just don’t have it in me to braise short-ribs, steam/stir-fry chard or cook up some meat sauce with over 15 ingredients… or all my meats in the freezer still because I forgot defrost it last night. Either way, dinner’s gotta be made (especially, since I typically eat only 1 meal a day), but what to make that quick, easy, filling and nutritious?

Liver and Onions with Fried Eggs! True, this mystery plate’s always scared me since childhood (no, never had it) when I saw that episode of Doug. But after reading some great articles from WAPF and MDA, I decided to give it an adult shot!

Once I realized how awesome it was and how awesome it tasted, it quickly became a staple of my regular diet. Here’s a quick list (from WAPF) of liver’s power-house-ness:

Quite simply, it contains more nutrients, gram for gram, than any other food. In summary, liver provides:

  • An excellent source of high-quality protein
  • Nature’s most concentrated source of vitamin A
  • All the B vitamins in abundance, particularly vitamin B12
  • One of our best sources of folic acid
  • A highly usable [bio-available] form of iron
  • Trace elements such as copper, zinc and chromium; liver is our best source of copper
  • A [recently] identified anti-fatigue factor – [Vitamin K12]
  • CoQ10, a nutrient that is especially important for cardio-vascular function
  • A good source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA

Liver and eggs are also CHEAP compared to the price of grass-finished beef or pasture-raised pork. Win-win. Oh, and it cooks up in less than 10 minutes.. Win-win-win! So, without further blabbing, here are some pics of tonight’s dinner…


…and FitDay’s nutritional breakdown.


And that’s why I always keep a couple 18 packs of eggs, some onions and beef or chicken liver in the fridge. Beat that fruits, veggies and whole wheat!

Top photo from 3H All Natural Beef and Doug shot from FSU’s site.

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About Primal Pig

“Let food be your medicine, and medicine be your food.” -Hippocrates I'm 28 years old, living in Boston. I studied international business and culinary arts. I try to incorporate my experience abroad, nutritional research and ancient culinary traditions in my life. I'm not trying to change the world, but I'm taking charge of how I make my way through. Interested in paleo / primal living, or just tired of convention wisdom? Go ahead and question away.. many people don't have enough questions! Too many "whatever you say" answers, accepting "experts" regurgitated "knowledge". If you're curious about other nutritional / lifestyle options, let me know. If I don't know exactly what you need, I can at least point you in the right direction.
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