Is that spam? Nice.
Nah, its deli ham. I actually hate the taste of spam.
Meal 2. Stuffed zucchini with ground beef, eggs, onion, mushrooms, diced tomato, onion, garlic, rosemary, basil, oregano, Italian seasoning topped with mozzarella.
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Leftover crockpot work. Chuck roast, turnips parsnips carrots garlic onion jalapeno fresh rosemary mad Italian parsley salt & spices. Better after it sits in the fridge a day. Looks like slop tastes like heaven.
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Dinner most of my nights. 10oz of beef or chicken livers (chicken livers here obviously), about 30g of carbs from Papaya and 30 from Mango, finished off with half a large zucchini.
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Liver. Every day? Vince Gironda is that you?
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Lmao no I alternate it every other day usually.
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Have you noticed better digestion with all the papaya?
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100%. Pine Apple and Saurerkraut def helping as well.
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how you cooking that liver?
@Yogi1 Either grilled on skewers with some salt, pepper, garlic, and onion with Olive Oil drizzled on. Or, in a skillet with Oil same seasoning.
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Ever tried beef liver? Any reason you prefer chicken liver? For the macros and micros?
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Strip steak grilled over indirect heat. Marinated by the wife, so 25 ingredients in the marinade that are a mystery to me. Delicious.
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Actually much MUCH prefer beef liver just haven’t found it around here as much or as cheap as chicken livers. But when I find it I much prefer the taste and texture.
And do you eat it because you enjoy it?
Or do you like the nutritional content?
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Honestly a but of both. I much prefer chicken liver to chicken breast. Beef Liver is actually just pretty legit. It’s not as good as a steak but for under $2/lbs and 6g of fat per serving it’s very hard to beat in general.
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Do you use olive oil, garlic, pepper and salt on beef liver too? Anything to make it palletable would be great.
I know the grass fed livers are supposed to be “better”. Never could find them locally though. Do the taste better?
Restaurant, store, or homemade?
