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This is a random dish I threw together the other night and I showed you guys how I made it on my Instagram. I was suprised at how many of you wanted the recipe, so here you go, it's my body nourishing mince. This is the perfect pregnancy or postpartum meal (which is why I made it originally) as it's rich in nutrients which supports postpartum healing. The key ingredient in this meal is the organic chicken liver, organ meats are very healing to the body. Liver is a great source of vitamin A, vitamin B12, iron, zinc and folate to name just a few, all nutrients you need to support wound healing and postpartum recovery and also important nutrients to grow a healthy baby. This meal also contains lots of hidden vegetables and is high in fibre to support gut health.
Preheat oven to 180 degrees Celsius. Line a baking tray with baking paper. Slice the butternut squash in half, place on the baking tray, drizzle with olive oil and sea salt and bake for 50-55 minutes until cooked through.
Melt 2 tablespoons of olive oil in a large fry pan. Add onion and garlic and sauté for 3-4 minutes.
Add mince and liver to the fry pan and cook for 5-7 minutes until meat is cooked well. Break the liver into smaller pieces using a wooden spoon.
Next, add the can of tomatoes, vegetables, herbs, salt and pepper into the fry pan and cook for 4-5 minutes until vegetables are tender.
On a plate add the cooked butternut squash, mince and drizzle the mince in 1-2 tablespoons of extra virgin olive oil (for a healthy fat source). Enjoy!
Servings 0