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This is a delicious liver recipe that was created by my friend Carina. I am always looking for new and creative ways to get more organ meat into my diet, and I think this recipe is genius! I would recommend this recipe for a first time experience with cooking and eating liver because it is simple and the liver is balanced with other flavours. This liver bolognese can be eaten alone or on some paleo friendly “noodles” such as zucchini noodles. Tasty and incredibly nutritious!



Prep time: 2 + hours (including soak time)
Cook time: 30 minutes
Makes: ~4 servings





  • 400g chicken liver, soaked
  • 1 tbsp coconut oil
  • 1 onion, diced
  • 2c crushed tomatoes
  • 4 cloves garlic
  • 2 tsp thyme
  • 1 tsp basil
  • sea salt (I use Herbamare)
  • cheese, grated or Daiya cheese shreds (dairy-free, but not AIP) – optional



Soak the liver for at least an hour or two before cooking to remove any bitter flavours it might have. I will generally soak it overnight in water with 1-2tbsps of lemon juice if I have the time. First melt the coconut oil into a pan on med-low heat. Add the onions and cook until soft, then add the liver and cook for approximately 10 minutes on each side. Remove from heat and let cool slightly. Blend the crushed tomatoes with garlic together and add to pan. Chop the cooked liver and add back to pan. Lastly, add the spices and simmer for 5-10 minutes to bring everything to a consistent temperature. Immediately serve on its own or on top of zucchini noodles with sprinkled cheese on top (if desired).

Modifications: if eating liver really makes you squeamish, try using half liver and half ground beef, and chop the liver extra fine. This recipe could also be made with ground heart or any other type of organ meat!


For another sneaky liver recipe, check out my superfood meatloaf!




Do you have any sneaky ways of getting liver into your diet?

Share in the comments below!




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