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Preparing Liver:

Liver is loaded with the fat-soluble Vitamins A, D, E, K (D and K2 more prevalent in grass fed sources) and a whole bunch of the B vitamins. It’s also really rich in iron and many micronutrients (magnesium, phosphorus, zinc)

Great for skin health, gut health, and long-lasting energy levels.

The liver processes toxins…but the liver DOES NOT store toxins (toxins are either excreted or stored in the fat of animals).

Chicken and lamb are more mild.  The work simply sauteed in lard/bacon fat/ghee, with onions, garlic, and mushrooms.  

Beef liver needs to be soaked in ice water with lime for about 6 hours-overnight in order to decrease the metallic aftertaste.

All livers can be paired with lots of strong flavors: garlic, onions, bacon, rosemary, thyme, sage, dry white wine; chicken liver mousse with coconut cream, lard/bacon fat and fresh herbs is can be found at this link.

Ways to hide it in other foods: burgers, meatballs, meatloaf, homemade sausage, bolognese sauce, chili, and taco mixes.

How Alex makes it and hides it in other foods

How Brittany makes it…so delicious!

One of our other favorite recipes is by The Paleo Parents: Chicken Liver Mousse

How often we eat liver: Brittany makes it about once a week and Alex makes a big batch and eats liver every day for a week straight, after which she takes a break.

We also talked on the subject of bone broth:

Here’s is Alex’s Never-Ending Bone Broth Recipe

Here is Brittany’s Bone Broth Recipe


Eating Outside the House:

Set your absolutes: know what you absolutely can’t eat and then figure out where you’re ok making concessions based on how you handle the food and your social situation.

Ask questions until you’re comfortable with the answer.

Tell the server it’s a food allergy rather than a preference or says it’s a doctor prescribed diet.  Make a joke about “tipping well for being a high-maintenance customer” (Alex’s go-to move) so that they know they’ll be well-compensated for any extra work they have to do on your behalf.

Don’t show up hungry and always bring a snack with you in case of emergency–carrots, jerky, sardines, apples are Brittany’s favorites.

Look up the menu of the restaurant ahead of time.  If that’s not possible, focus on vegetables and meats.  We both like big salads with protein, avocado, olive oil, balsamic vinaigrette/lemon juice, and possibly cheese for Alex. Steaks/chicken/pork and potatoes are Alex’s go-to non-salad option.  As for alcohol, Brittany normally abstains entirely and Alex gets ciders or vodka/club soda/lime.

For a handy PDF of how to prepare for eating outside the house, click here.

Dinner Parties:

If you’re going to someone’s house, plan ahead to bring your own dish and possibly dessert.  Calling ahead is optional but is a nice touch. Bring ahead meals include Bacon Wrapped Figs, prosciutto wrapped melon, sliced meat (and possibly grass fed cheese) platter, assorted olives, assorted salted and dried nuts. For dessert, Alex likes to bring Paleo Carrot Cake and Chocolate Covered Dates. Brittany likes to bring Honey Marshmallows and Maple Glazed Pumpkin Spice Bread.

When it comes to pressure from friends and family members,“that food makes me feel bad” is an easy, non-negotiable, and conversation-ending phrase. Not making a big deal of your “restrictions” is great and getting something with extra avocado and possibly bacon makes your meal more filling.  Alex usually plans to make up any “deprivation” feelings that might occur at dinner with a delicious treat at home afterwards.  We cover this in great detail, so make sure to listen to the recording for all the nitty-gritty, soul-bearing details.


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You can get your free Eating Outside the House Cheat Sheet by clicking here.


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