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Creamy Mushrooms and Chicken Liver

Serving Size

4

Ingredients

  • 1 tbsp Avocado Oil
  • 4 cups Shiitake Mushrooms (sliced)
  • 8 oz Chicken Liver
  • 3/4 tsp Sea Salt
  • 3/4 tsp dried thyme
  • 1/4 cup canned coconut milk (full fat)
  • 3/4 cup water

Directions

  • Heat the avocado oil in a large pan over medium-high heat.
  • Add the sliced shiitake mushrooms and sauté for 3–5 minutes until softened.
  • Add the chicken liver and cook, stirring occasionally, for 1–2 minutes, until lightly browned.
  • Season with sea salt and dried thyme. Pour in the coconut milk and water.
  • Reduce the heat to medium-low and simmer for 10 minutes, or until the chicken liver is fully cooked and tender.
  • Divide the mixture into bowls and serve warm. Enjoy!

Notes

Gestational Diabetes Carb Count: ~ 5 g of total carbs per serving Protein content: ~ 14 g per serving Leftovers:- Refrigerate for up to 3 days. More Flavor:- Add red pepper flakes or fresh herbs No Liver:- Use chicken thighs instead

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