Breakfast today was a revamp of last night's dinner. We had my lovely organic chicken livers with onion, garlic, lemon and a balsamic glaze last night, along with broccoli and garlic seared in coconut oil and grass-fed butter. I served myself the remnants of the broccoli cold from the fridge, then whipped the cold liver into a mousse with my ancient food processor. It was fantastic atop a sprouted muffin.
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