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This week I had the pleasure of reviewing The Ultimate Paleo Cookbook written by Arsy Vartanian of Rubies and Radishes. This book is a collection of Arsy's own recipes and recipe contributions of other paleo authors. For my review, I picked a recipe created by Vivica Menegaz. As you may know, Vivica is the author of a well-known food blog, of The Nourished Caveman and also runs a popular Facebook page. Today I'm sharing one of the 900 amazing paleo recipes which also happens to be keto-friendly: 5-Minute Chicken Liver Pâté.
What You'll Find in The Book
- 900 healthy paleo friendly recipes spread over 500 pages. Some recipes are accompanied by photos that are included in two sections in the book. It's only reasonable that most recipes don't include any photos considering the number of recipes.
- Recipes are divided into 9 chapters: Main dishes, Slow cooker, Easy, fast, few ingredients (my favourite chapter), Appetisers, snacks & sides, Soups & salads, Desserts, Breakfasts, smoothies & drinks, Paleo essentials, Breads & crackers.
- The book also includes a quick guide to the paleo diet and useful cooking tips.
What I Like About The Book
What's not to love about 900 recipes? :-) With so many recipes, you will never run out of ideas! Arsy Vartanian, Vivica Menegaz and all the talented contributors have included a great variety of recipes to suit any dietary requirements. You'l find recipes that are egg-free, nut-free, dairy-free, and even AIP-friendly.
Who Is This Book For
Although strictly speaking this is not a ketogenic book, many recipes are suitable for the ketogenic diet: Italian Meatballs, Easy Persian Oven Kebabs, Spaghetti Squash with Cilantro-Macadamia Pesto, Paprika Butter Fried Almonds or Chocolate Chip Coconut Balls,... you name it.
Some recipes use ingredients that can easily be substituted. As an example, I'm planning to make the French Pâté Meatloaf wrapped in bacon (page 62) and I'll use almond flour instead of cassava flour. To make recipes in the Desserts chapter, like the 4-Ingredient Cookies, I'll simply use stevia or Erythritol instead of the listed paleo sweeteners.
Keep in mind that if you are new to the ketogenic diet, substituting ingredients will be more difficult for you. I've been following a low-carb diet for over 5 years, so it's easy for me to make most of the recipes in this book keto-friendly.
Perhaps the only two minor comments for this cookbook would be:
- I'd like to have a table of contents to quickly find recipes. Having said that, there is an index that lists common ingredients which is really useful when you want to cook with ingredients you have on hand.
- I'd also like to have a nutrition breakdown for each recipe. To be fair, this is a paleo cookbook and knowing nutrition facts is not as important as in a ketogenic cookbook.
You can buy The Ultimate Paleo Cookbook on Amazon.
900 Paleo Recipes
For my review, I picked a recipe from the "Easy, Fast, Few Ingredients" chapter: 5-Minute Chicken Liver Pâté by Vivica Menegaz. The reasons I picked this recipe is that firstly, I think we all need to eat more offal - and secondly, I realised that although there is over 390 recipes on my blog, none of them include offal!
Why eat liver?
It's one of the most nutritious foods and perfect for a keto diet. It's a common myth that liver retains toxins - it doesn't. It's one of the oldest traditionally eaten foods in human history. Just take a look at your grandmother's cookbook and you'll find loads of recipes with offal!
If you are new to liver, chicken is your best choice. Unlike pork or beef liver, it has a milder taste and takes less time to cook. Liver in an excellent source of protein, and is high in micronutrients such as folic acid, vitamin A, B (especially B12), iron and CoQ10.
Disclaimer: I was given this book free of charge. I use Amazon Affiliate links but I'm not affiliated with the author of the book. The opinions expressed and photos in this post are my own.
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Hands-on Overall
Serving size about
Nutritional values (per about)
Net carbs0.9 grams
Protein17.2 grams
Fat39.4 grams
Calories425 kcal
Calories from carbs 1%, protein 16%, fat 83%
Total carbs1.1 gramsFiber0.2 gramsSugars0 gramsSaturated fat23.1 gramsSodium649 mg(28% RDA)Magnesium23 mg(6% RDA)Potassium296 mg(15% EMR)
Ingredients (makes 1 serving)
- 100 g sautéed chicken livers, preferably leftover, cooled (3.5 oz)
- 3 tbsp butter, softened (45 g/ 1.6 oz) - you could also use ghee
- 1 tsp fresh herbs, chopped (thyme, oregano, sage)
- sea salt and black pepper to taste
- Optional for serving: sliced radishes, cucumber or crackers (I'd serve it with vegetables, my keto bread, breadsticks or crackers)
- Optional: duck fat, tallow, schmaltz, ghee or coconut oil on to to seal the pâté
Instructions
- Sautée the livers in a hot lightly greased pan for about 3 minutes (or use leftover cooked and cooled livers). Take all the ingredients and place them in the blender.
- Blend everything until a smooth paste has formed, then serve with sliced radishes or crackers. Store in the fridge for up to 2 days. This recipe can be found on page 150.
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- I made 4 servings (batches). To keep it fresh for longer, I used leftover tallow from making keto bone broth and poured it on top of the chilled pâté. Pâté that is sealed with a fat layer on top will last up to 3 months in the fridge. If you don't plan to eat it all in the next few days, it's be better if you use single-serving containers.
5-Minute Chicken Liver Pate
Step by Step
Ingredients
- 100 g sautéed chicken livers, preferably leftover, cooled (3.5 oz)
- 3 tbsp butter, softened (45 g/ 1.6 oz) - you could also use ghee
- 1 tsp fresh herbs, chopped (thyme, oregano, sage)
- sea salt and black pepper to taste
- Optional for serving: sliced radishes, cucumber or crackers (I'd serve it with vegetables, my keto bread, breadsticks or crackers)
- Optional: duck fat, tallow, schmaltz, ghee or coconut oil on to to seal the pâté
Instructions
- Sautée the livers in a hot lightly greased pan for about 3 minutes (or use leftover cooked and cooled livers). Take all the ingredients and place them in the blender.
- Blend everything until a smooth paste has formed, then serve with sliced radishes or crackers. Store in the fridge for up to 2 days. This recipe can be found on page 150.
- I made 4 servings (batches). To keep it fresh for longer, I used leftover tallow from making keto bone broth and poured it on top of the chilled pâté. Pâté that is sealed with a fat layer on top will last up to 3 months in the fridge. If you don't plan to eat it all in the next few days, it's be better if you use single-serving containers.
Nutrition (per serving, about )
Calories425kcal
Net Carbs0.9g
Carbohydrates1.1g
Protein17.2g
Fat39.4g
Saturated Fat23.1g
Fiber0.2g
Sugar0g
Sodium649mg
Magnesium23mg
Potassium296mg
Detailed nutritional breakdown (per about)
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