Organ meats like liver are some of the most nutritious foods in the world. That’s why pretty much every Paleo expert (including us) suggests you try to add more Paleo liver recipes into your diet.
However, for many of us, the taste of liver is really not that appetizing. And so it can be all too tempting to just give it a miss.
That’s why we’ve put together this list of 23 Paleo liver recipes. They’ll nourish your body and satisfy your tastebuds!
You’ll find traditional recipes like Paleo chicken liver and onions and Paleo liver pate recipes. But you’ll also find innovative liver saute, burger, and chili recipes that can hide the taste of liver really well.
We hope some of these healthy liver recipes will make it onto your dinner table soon!
Here are just a few of the paleo liver recipes we’ve included:
If you click or tap any of the links above, it will instantly take you to the recipe below. Or download the entire list by clicking on the green button below.
Don’t want to cook liver?
I know, it’s a bit gross cooking liver if you’re not used to it. So if you want to get all health benefits of liver without the hassle of buying and cooking it, then I highly recommend trying Perfect Supplement’s Desiccated Liver.
It’s a whole-food supplement that can help boost your nutrient intake and energy. It’s nature’s vitamin tablet!
Ingredients: onion, ghee, grapefruit juice, paleo ketchup, Dijon mustard, coconut sugar, chipotle chili powder, ground cumin, beef liver, salt, ground black pepper, lard or tallow.
Liver is fairly cheap to buy and is packed full of iron and other nutrients so it’s a really healthy option. The slices of liver in this dish are coated in a fresh citrus sauce. This sauce has a kick from the chili and the mustard and has a real barbecue flavor. If you make the sauce quite thick you will find it coats each slice really well.
Beef liver for some people is quite unpalatable because of the slight metallic taste of it. The answer – mix it with other things! Bacon and liver have long been a traditional partnership, but in this recipe the addition of the apricots livens up the whole dish. With the spices in the sauce you get an Asian-inspired flavor and the balsamic vinegar adds a real depth.
Some recipes suggest you can soak the liver in coconut milk beforehand as this helps to mellow down the liver flavor. This really helps if you have a problem with the taste – it might even persuade the kids to try it! With the oregano, tomato and sweet peppers, this dish really does have an Italian slant. Although beef liver was used here, this recipe would also work well with chicken livers.
Here is another example of liver and bacon together – a great combo! When you try this you will notice how well the lemon and dill match up, just as they do on many fish dishes. If you like a lot of lemon with the liver you could add in a spoonful of lemon zest as well as the juice. The citrus helps to give the liver a fresher flavor. If you prefer an even healthier option then you can leave out the almond flour without it affecting the dish much.
Caramelized onions should be served with everything! They are amazingly sweet and versatile and make the perfect partner for liver and bacon. Cooking the onions over a low heat takes longer, but it makes sure the onion caramelizes perfectly and doesn’t burn. Be careful not to overcook the liver – that’s what puts a lot of people off, because it ends up dried and rubbery!
Ingredients: ground beef, ground beef liver, tomatoes, tomato paste, raspberries, orange bell peppers, chili peppers, Italian squash, garlic, paprika, dried oregano, cumin, dried basil, black pepper, chili powder, cayenne pepper.
This is one of my favorite Paleo liver recipes. It’s filled with color from the fruit and the vegetables, it is hearty, and it’s healthy. As well as the raspberries, you could also add a little citrus note by tossing in some orange pieces too. And by cooking this dish in a crockpot, you’ll end up with a filling and nutritious meal to warm you after a difficult day. This liver chili also freezes really well so you can make a large batch and eat it over several weeks.
Ingredients: ground beef, beef liver, bacon, egg, onion, cayenne pepper, full fat coconut cream, sea salt, ground black pepper.
I love this simple beef liver recipe. Instead of soaking the liver in milk to give it a milder flavor, why not try marinating it in apple cider vinegar? This also helps get rid of any toxins in the liver. You can adjust the amount of cayenne you use if you like the meatballs spicier or cut it down if you are making these for kids. These meatballs can be served with a simple green salad, or with a tomato sauce for dipping.
Ingredients: grass-fed beef, ground beef liver, rosemary, chili pepper flakes, oregano, black pepper.
These quick and easy burgers are packed full of goodness! If you find beef liver a bit too strong for you, then calf’s liver would work here too. You are in control of the heat in these burgers by simply adjusting the amount of chili flakes you use, which is a good thing to bear in mind if you are making them for your children. One tip – make sure the burgers are cooked right through even if you have to cut one open to find out – raw liver is not a good surprise!
Ingredients: ground beef, chicken livers, sea salt, ground black pepper, coriander, poultry seasoning, red onion.
Adding liver to burgers is a great way to get your family to eat this nutritious organ meat and it’s a way to even the kids to enjoy them. If you are serving these for children, one idea is to make the burgers slightly smaller. Chicken livers have a much milder flavor, ideal for introducing this offal to the family, and these burgers have the added benefit of the sweeter red onions and coriander to enrich the overall taste.
Ingredients: fat of your choice (ghee, lard or coconut oil preferred), chicken livers, onion, red apple, white balsamic vinegar, raw hazelnuts, organic raisins, fresh rosemary, Himalayan salt, black pepper, mixed greens, endive leaves, water, extra-virgin olive oil.
This dish is a fantastic healthy chicken liver recipe! You’ll find a wonderful combination of textures and tastes – the richness of the liver, the sweet apple slices and raisins, and the crunch from the hazelnuts. And it would make a perfect salad to share with family and friends. Cooking the liver on a high heat for a short time also helps to make sure you don’t overcook it, leaving it dried out and rubbery. For this salad you can use any red apple you like, but sweeter ones go better.
Ingredients: chicken livers, onion, butter or ghee, sea salt, black pepper, baby kale leaves, apple cider vinegar.
This is an ideal easy liver recipe for busy people as it doesn’t take too long to prepare and cook. The baby kale leaves have a milder flavor than the larger ones, but they go really well with the liver. Also adding the apple cider vinegar gives this dish a zing! When you are preparing chicken livers, rinse them and then pat dry on kitchen paper, as this can help avoid any grey bits being left in the pan.
This is a totally different way to cook chicken livers since you end up with perfect crispy pieces that can then be served with a garlic dip or a salsa. They are wonderfully spiced, but if you are not too keen on spice they taste just as good with less cayenne. If you have an issue with eggs, you can coat the livers in the spiced mix alone; just press them a little firmer into the crumb to make it stick.
If you have access to picking wild or farmed blackberries then we recommend you try this salad. The fruity berry compote adds a whole new dimension to salad dressings and makes the whole meal delicious! Don’t worry if you can’t find elderberries – they are seasonal after all – but they certainly add a sophisticated level to the taste. With its vibrant colors and aromas, this salad would make a great appetizer for a dinner party.
This gravy can definitely be described as hearty! It’s full of earthy flavors from the mushrooms, and there’s added herbiness from the rosemary and thyme. That’s why this Paleo liver gravy is an ideal partner to roast chicken, turkey or even pork. The result of this recipe can be quite thick, but that can easily be adjusted to suit your family’s taste by adding more chicken stock.
Ingredients: bacon, chicken livers, white onion, garlic cloves, sea salt, black pepper, small peppers, baby Portobello mushrooms, thyme, dill, lemon zest, olive oil, parsley.
Many Paleo liver recipes like this one make great appetizers. Or you can serve it on a large plate as finger-food at a party if you can find smaller peppers. Turning the chicken livers into a homemade liver pate makes it so versatile as it can also be used for stuffing joints of meat as well as vegetables. The pate has a rich and savory flavor, complimented by the dill and thyme and lifted by the addition of the lemon zest.
Ingredients: chicken livers, onions, apple, water, salt, white pepper, fresh nutmeg, full fat canned coconut milk, coconut oil.
Liver pate has long been a favorite appetizer in many restaurants world-wide, so you could add this one to your repertoire for dinner parties. Or just enjoy it yourself! It is so creamy and light, and thanks to the apple, has a surprisingly fresh taste. This can be eaten just as it is, along with a salad or as a dip for vegetables when entertaining. If you prefer your pate a little coarser then just skip the sieving step.
This homemade liver pate recipe is designed to be a bit more rustic than the smooth pate recipes. In particular, it adds in chopped eggs. This is a traditional Jewish dish, normally associated with the Passover festival, but it makes a delicious starter to any meal. The soft, caramelized onions add another boost to the flavor of the pate and the seasoning can be added right at the end so you can adjust it to suit your tastes.
This is another traditional easy liver pate recipe. Chicken liver pate is normally smooth and creamy, unlike the more rustic pates. This recipe makes a great addition to a meal. Or you can serve it on Paleo crackers or with veggie sticks when you are entertaining. Carrot and celery sticks make fantastic modes of transporting this delicious pate to your mouth!
Ingredients: calf liver (or other liver), scallions, blueberries, Swiss chard, bell peppers, spicy peppers, coconut oil, salt.
Blueberries are another fruit that goes well with liver. Plus, the fact that there are spicy peppers in this dish really help to make the whole meal go down well, especially if you are not really a liver fan. The spiciness can be adjusted to suit your personal taste, but the liver is quite a mild ingredient so it can take a bit of heat. Beef or chicken liver can also be used here, or if you’re adventurous, try lamb liver.
Ingredients: calf liver, navel orange, yellow squash, green bell pepper, cinnamon powder, nutmeg, chili powder, salt, coconut oil.
While liver sautes might seem odd, this is probably one of the easiest Paleo liver recipes. And it’s amazingly delicious. As we have seen before, liver and citrus make for a great combination. In this recipe, the heat from the chilis and the subtle warmth from the cinnamon help mask the liver taste. It’s why this recipe is great for those who are not so keen on the liver flavor. Try not to overcook the liver as that can make it a bit rubbery – cooking it quickly on a higher heat works quite well.
Good Paleo beef liver pate recipes can be tough to find, which is what makes this particular recipe even better. Plus it’s AIP (paleo autoimmune protocol friendly) so it’s perfect for guests with allergies.
If I had to name my favorite cuisine, it would probably be Indian. We all know Indian food works wonders when you want to warm up on a cold night, or just pamper your demanding taste buds.
That’s why I’ve been so thrilled to find out my Paleo diet is not going to stop me from enjoying these familiar, spicy flavors.
From chicken tandoori to pork vindaloo meatballs, this list includes all your favorite Indian dishes.
Here are a few great examples you’ll find on this list:
Curry recipes – Whether you like beef, fish, vegetable, lamb or chicken curry, we’ve got you covered.
Flatbread – What’s Indian food without some tasty naan bread? Nothing, if you ask me! That’s why we’ve included Paleo-friendly flatbread recipes.
Easy-to-make options – Try the 4-ingredient chicken curry or the beef curry that is made in the pressure cooker. You won’t have to bend over backward to make either of these.
You’ll also find yummy dessert recipes that will crown your Indian meal and surprise everyone at the table. They’ll get another surprise when you tell them all the recipes were Paleo!
If you’re not a big fan of spicy food or there are kids at your dinner party, no need to worry; we’ve also included recipes that are less spicy, but still super flavorful.
You could also adjust the heat by cutting down the amount of ginger or curry powder. Or spice it up even more – it’s up to you!
Most of these Paleo Indian recipes are easy to double (or even triple), which makes them perfect for those times you’re cooking for a larger crowd. And if you happen to have leftovers, here’s a secret; spicy food only gets better after a day or two! Continue reading
If I’m going to put effort into making lunch, it had better be substantial. Nothing is worse than slicing, dicing, and chopping your way to lunch only to get hungry an hour after you’ve eaten. This Paleo spicy nori wraps recipe will leave you feeling satisfied.
This lovely Paleo chilled emerald soup recipe is a nice departure from run-of-the-mill warm soups. It’s great to eat any time of year.
What is Emerald Soup?
If you look up emerald soup, you might find yourself reading about a British TV series for children. For our purposes, it’s best to think of emerald soup as spinach soup.
As you can imagine, a soup comprised of spinach might sport a bright shade of green. Some call it emerald green.
Emerald soup is pretty universal and pretty flexible. Besides the spinach, pretty much anything goes.
It can be served hot or cold, and a plethora of ingredients are acceptable to throw in the pot.
These include potatoes, celery, carrot, dill, broccoli, tomatoes, olive oil, onion, lemon juice, leeks, butter, and milk.
You probably wouldn’t use all of that together, but those are some examples of what people include.
How I Made This Paleo
I wanted to be this soup to be a symphony of green, so I mainly stuck with ingredients of a particular color.
Avocado, cucumber, and cilantro leaves all made the cut. I added melon for sweetness and lemon juice for tradition, but you’re still going to get a very green soup.
The biggest thing I needed to avoid for Paleo was the dairy. While not every emerald soup recipe would contain dairy, some do, and I try to avoid that.
In addition to milk or butter, some people dollop sour cream on top of the soup for garnish. Our recipe gives you the option of garnishing with diced cucumber.
For added flavor, you can add tamari to taste.
Bowl of Nutrients
Spinach was a superfood before superfoods were even a thing. Even Popeye cartoons were touting its benefits.
The vitamin K levels in spinach are off the charts, but that’s not all. Spinach is also a good source of vitamin A, manganese, folate, magnesium, iron, copper, vitamin B6, vitamin E, vitamin B2, and the list goes on.
The only food label in a center aisle you’ll find like that is something that has been fortified. But Paleo is all about eating the real deal, and there are few better foods than spinach.
Be Mindful of Magnesium
Did you know that 75% of Americans are deficient in this essential mineral? That’s true whether you’re Paleo or not.
Unfortunately, your body absorbs a maximum of 40% of the magnesium you eat. So we’d all do well to make sure we’re getting plenty in our diet.
This Paleo chilled emerald soup recipe is a great way to top off your magnesium levels, but there are other foods you can eat too.
Check out this article about magnesium and why you might be deficient. You’ll learn the key benefits of magnesium and 8 magnesium-rich foods to include in your diet.
You don’t want to destroy all the hard work you’ve put into your diet and lifestyle. You really don’t.
On the other hand, you have a life. You need to hang out with friends and family. And who could possibly do that without having an alcoholic drink or 5?
I’m not going to sugar-coat the facts – alcohol isn’t really Paleo. And – more importantly – alcohol is not helping you reach whatever health goals you want to achieve. (Here’s an article on 7 huge reasons to ditch alcohol.)
But! There are ways to make alcohol less toxic, to keep your Paleo diet more intact, and…gasp…to reduce hangovers.
This Paleo pressure cooker chicken curry recipe is a simple, savory masterpiece. You’ll appreciate this recipe, even more, when you find out how some people make it.
Perfect Under Pressure
I’ve been getting a lot of requests for pressure cooker recipes, and it’s not hard to understand why. In our busy world, there never seems to be enough time, and we’re all looking for shortcuts.
The pressure cooker offers a much, much better option than succumbing to the temptation of fast food or frozen meals. While you may be able to find options that aren’t completely horrible, you’re almost always better off making food yourself.
Chicken curry is a great candidate for the pressure cooker, so don’t feel like you’re somehow getting a lesser version of the dish just because of the method we’re using.
Oh yeah, and it’s Paleo to boot!
Not Your Average Chicken Curry
Normally I’d go into detail about how I changed up a particular recipe to bring it into the bounds of Paleo. But chicken curry is pretty darn Paleo without my help.
The only big change from most red curry recipes is that I left out the sugar. Most recipes don’t include a whole lot anyway, so you won’t feel deprived in any way.
It’s also quite a bit more conservative than some takes on curry. While chicken, beef, shrimp, pork, or duck are often made with curry, some people use less familiar fare, such as snake or frog.
I’m not about to suggest where you can source the best organic local snake, so I just stuck with chicken this time around.
If you would like to try alternate meat, however, feel free.
I love the taste of the chicken after it’s been pressure cooker fried in coconut oil. It really brings an added dimension of taste that makes this chicken curry extra special.
Pan toasting the almonds is another little step that adds a lot.
More Paleo Indian Food
If you’re like me, Indian food is a favorite. At the same time, you don’t want to turn a blind eye to the fact that your favorite Indian restaurant probably isn’t making things Paleo-style.
But you don’t have to compromise your diet to eat your favorite foods. You just have to find a better way to make them.
In a hot, dry skillet, toast the flaked almonds until golden brown. Remove the toasted almonds from the skillet and set aside.
Season both sides of the chicken pieces with salt.
Melt the coconut oil in a pressure cooker over high heat. Add the chicken thighs, skin-side down, to the pressure cooker and fry until golden and crispy. Remove the chicken thighs from the pressure cooker with a slotted spoon and set aside skin-side up.
If desired, remove any excess rendered fat from the pressure cooker. Add the Thai red curry paste and coconut milk to the pressure cooker and whisk to combine. Cook the curry mixture, whisking constantly, for 1 to 2 minutes until emulsified and slightly thick.
Place the chicken thighs, skin side up, in the pressure cooker and secure the lid. Cook for 14 to 15 minutes over moderate heat. Let the pressure cooker to release steam naturally before safely removing the lid.
Remove the chicken thighs from the pressure cooker with a slotted spoon and set aside to keep warm. Over high heat, reduce the remaining coconut curry sauce until completely thickened to your liking. If desired, season the sauce with additional salt.
Pour the curry sauce over the chicken thighs and then garnish with chopped fresh cilantro and toasted flaked almonds. Serve immediately.
All nutritional data are estimated and based on per serving amounts.