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Crispy Bacon & Liver Fry-Up

Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 mins

 300g organic chicken livers
 2-3 bacon rashers, chopped (preservative and nitrate free)
 1 zucchini, finely sliced
 1 onion, finely sliced
 2 garlic cloves, crushed
 1/2 chilli, chopped
 1-2 Tbsp coconut aminos
 Changing Habits Seaweed Salt and cracked Changing Habits Pepper to taste
 2-3 cups of mixed greens and herbs (we used basil, parlsey, rocket and spinach)
 coconut oil for cooking

Fry the zucchini in coconut oil in a large frying pan until golden.


Remove the zucchini from the pan and place onto a plate.


Now add the bacon to the same pan and fry until crispy.


When ready, remove from the pan and add to the same plate as the zucchini.


Add the liver, onion, garlic and chilli to the same frying pan and cook until golden brown and cooked to you liking. Now pour in the coconut aminos and add salt and pepper to taste and stir it through.


Remove the pan containing the liver from the heat and allow it to rest for a couple minutes.


Place the greens and herbs onto 2 plates and top with the cooked liver, bacon and zucchini. Alternatively you could add the greens to the warmed liver to soften the herbs and greens.


Serve with a side of cultured veggies.



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