Chicken liver is much milder and smoother than beef liver – making it an easy introduction to nose-to-tail eating. It's an undeniable superfood loaded with true vitamin A, the full spectrum of b-vitamins, minerals, and so much more.

Shrimp kissed by zesty lemon and garlic for a simple yet incredible dish. These can be made in no time at all.

Pâté is rooted in all northern and central European cuisines. Pâté is a mixture of meat and fat to which other savory herbs and spices are added.

Recipe origin: France. Crème anglaise is French for “English cream”.

Here's a decadent, nutrient-packed sauce to drizzle over all things sweet. This sauce is rich in animal fats that are abundant in fat-soluble vitamins, in their proper form, ensuring their bioavailability.

Using kefir as a sauce base will supercharge your sauces with gut-healthy probiotics.

This grain-free pie crust is buttery, sweet, and versatile for all flavors of pie filling. With a few ingredient swaps and seasonings, you can customize this crust for any pie.

Here is my basic recipe for a crowd-pleasing pumpkin pie.

Tamagoyaki, a sweet and savory rolled omelet, originated in Japan traced back to the Edo period. It is often served as a side or in sushi.

Gołąbki, meaning little doves, are Polish-style cabbage rolls, stuffed with a variety of fillings. The origins likely date back centuries, and the dish has evolved over time as a result of local culinary traditions and local food availability.

Braised short ribs are a satisfying, slow-cooked comfort food. They are an incredibly tender, flavorful meat, and great paired with a tomato base sauce.

This is a tasty way to prepare liver for even the pickiest of eaters. This is a very palatable and fool-proof way to prepare liver.

The perfect grain-free breakfast pancakes.

Start a morning off right with a stack of these pumpkin waffles.

This cream cheese-marbled maple pumpkin bread with a coconut flour base is my best bread yet — No doubt.

This banana bread has raw kefir for its yeast strains acting like a sourdough starter/yeast. Look up ‘raw kefir sourdough starter’ for more info.

Papayas are mild and tangy, making them a perfect fruit paired with vanilla ice cream. This recipe reminds me of a creamscicle, which originated in 1905 by 11-year-old Frank Epperson who put fruit juice around vanilla ice cream. This treat is loaded with fat-soluble vitamins A, D, E, and K – all in their most bioavailable form. PLUS vitamin C from our papaya.

This kefir guacamole is creamy with a hint of tang. Kefir combines well both sweet or salty – enabling us to add probiotics to just about any food.

Sauerkraut originated in China more than 2,000 years ago but became popularized in Germany, hence the name. Sauerkraut is fermented, so it is loaded with beneficial probiotics and easier to digest than plain cabbage.