Dude -- this was one of the best dinner's I've had. I've eaten liver before but have always choked it down after cooking in a pan on the stove. Cooking it like this -- in water with bouillon and veggies -- takes no time at all, it's tender, then I get to smother it in sour cream. I'm seeing a lot of liver in my future...and I have 2 more pounds in the freezer.
The eggs were amazing -- 2 tbsp of butter is a lot, and that was a big chunk of Swiss cheese. I never wanted it to end. But when it did -- I was stuffed.
Here are the details (all grass-fed, organic, free range):
breakfast -- apple cider vinegar in water // coffee with coconut oil (1 tbsp) and MCT oil (1 tbsp)
lunch -- 1 tbsp extra virgin coconut oil
-- 6.5 oz raw, grass fed beef liver (boiled with the kale & mushrooms),
veggie bouillon cube, 2 tbsp sour cream, 50g kale & 50g mushrooms
(cooked in 1 quart of water and bouillon cube), 6 eggs cooked in 2 tbsp butter and 1.6
oz of raw Swiss cheese, 1 tbsp coconut oil -- that was an incredible
snack -- decaf with 6 tbsp heavy whipping cream
1,981 calories -- 168g fat // 19.3g carbs // 95g protein
Macro breakdown: 76% of calories from fat, 20% from protein, 4% from carbs
(659% of my daily "allowed" cholesterol...haha)