Wellness Beets – Episode 4: Liver, Eating Out, and Dinner Parties

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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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Wellness Beets – Episode 1: Meeting Your Hosts, Emotional Eating, Dry Skin, and Kelp Noodles

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About Brittany and Alex

Read all about Brittany by clicking here.

Read all Alex by clicking here.

Our Whole Health Philosophies

We’re believers in whole body, big-picture health. We’re convinced that the connection between the mind and the body is inarguable and stress management is as important as what’s on your plate. Additionally, we agree that both alternative/function medicine and conventional medicine play a role in disease management and overall health.

Much more on this in future episodes!

How to make good food choices and emotional blocks to eating healthy

There are lots of factors that play a role in our food choices. Bad decisions can stem from habits, a history of wrong choices, a sense of failure, a lack of impulse control, and family/peer pressure.

That’s why having tools to help you with your decisions are is important!

Brittany’s Tools:

  1. Ask a list of questions before you eat anything. ►Is this food rich in nutrients? ►How will I feel after I eat this? ►Is this food a part of my health values?
  1. Food Journal – list what you’re craving and the emotion tied to it.
  1. Breath, Meditate, Affirmations – an example: “I accept how important it is for me to eat healthfully in order to feel my best.”
  1. Remember how you felt after you ate the unhealthy food last time.
  2. Have an alternative snack ready that you know will keep you distracted from the unhealthy food. Dark chocolate, plantain chips, homemade treats, apple chips.

Chocolate Peppermint Fudge

Homemade Marshmallows

Chocolate Meringues


Alex’s Tools:

Details are up on the blog: 5 Questions That Can Help You Make Better Daily Food Choices

  1. Did I eat a variety of colors at each meal today?
  2. Did I have some carbs/fats/protein at each meal? Good balanced meals set you up for feeling full and satisfied.  The ratios you need are so individualized…pay attention to what feels best for you.
  3. Did I eat something that benefited my gut?  Examples include sauerkraut, kefir, yogurt, kombucha. 4. Have I eaten the same stuff over and over for the past several days? And what could I be missing?
  4. If I eat a treat, am I crowding out other better food choices?

Other considerations:

►Food cravings as a sign of nutrient deficiencies

►Decide whether it’ll work best for you to go cold-turkey or to transition to more healthful dessert options before decreasing.

►A no-deprivation but nutrient dense dessert: Maple Encrusted Bacon Wrapped Figs

►Set your absolutes: Brittany can’t do nuts or dairy and Alex avoids gluten like the plague.

►L-glutamine supplement – Talk with your health care provider about it! But we each take about 1 gram in between meals for sugar cravings and gut health support.


Dry Winter Skin

►Hydrating from the inside out by drinking enough fluids, eating enough fats in the diet

►Omega 3s from fatty fish (sardines!), coconut butter

►Oil vs water hydration, use both water soluble and oil soluble things

►Details are up in the post How I Use Oils to Moisturize

►Best oils for providing nutrients: coconut, sweet almond, argan oil, etc.

►Best oils for sealing: coconut oil, shea butter, cocoa butter, and my favorite, castor oil.

►Homemade lotions: you can tweak the oil to water ratios depending on how much hydration you need.

►Find Alex’s favorite lotion recipe here

►Homemade Facial serums: Super Smooth Face Serum and DIY Skin Brightening Serum

►Best store bought lotions: Alaffia lotions and Jason lotions (have gluten free ones as well)



Food Swap Suggestion
What is the quickest gluten free noodle option?

Kelp Noodles and shiitake noodles. (Found at local grocery stores and Asian Food Markets.)

When transitions individually or for families: transitioning slowly is good! You can start with rice or buckwheat noodles before getting to the more veggie based ones.



We love questions! Send us yours at [email protected]


Did you enjoy this podcast?

If so, please leave a review for us in iTunes 

and subscribe to get the latest episodes!

We are super grateful for you helping us get the word out!