LIVER PÁTÊ WITH BACON & MAPLE SYRUP  

Let’s face it — liver doesn’t exactly top anyone’s list of “most exciting foods,” but this pâté might just change your mind. Packed with iron, vitamins, and a touch of bacon-y, maple-y magic, it’s the ultimate multitasker for fertility, pregnancy, and postpartum. Think of it as the quiet hero of nutrient-dense foods — hiding behind its humble reputation but showing up big time when your body needs support. Plus, we dressed it up with crispy bacon and a drizzle of maple syrup, so it’s basically living its best life.  

INGREDIENTS:

- 500 g chicken livers (beef liver works too, if you’re feeling bold)  

- 4 slices bacon, chopped  

- 1 small onion, diced  

- 2 cloves garlic, minced  

- 2 tablespoons maple syrup  

- 1/4 cup cream  

- 1/4 cup unsalted butter, softened  

- 1 teaspoon fresh thyme leaves  

- Salt and pepper to taste  

METHOD:

1. Cook the bacon in a skillet over medium heat until it’s crispy and smells like pure joy. Remove it and set aside—but don’t you dare throw out that bacon fat.  

2. In the same skillet, sauté the onion and garlic in the bacon fat until they’re soft and golden. This is where the magic starts.  

3. Add the chicken livers to the skillet. Cook until they’re browned on the outside and slightly pink on the inside—don’t overthink it. Just let them do their thing.  

4. Stir in the maple syrup and thyme, and cook for one more minute. Yes, we’re putting maple syrup on liver, and no, it’s not weird—it’s genius.  

5. Transfer everything from the skillet into a food processor. Add the bacon (because bacon), cream, butter, salt, and pepper. Process until smooth. Try not to think about how it looks at this stage—just trust the process.  

6. Scoop the pâté into a jar, pop it in the fridge, and let it firm up before serving. This is the moment it transforms from “meh” to “oh wow.”  

Liver pâté: the unsung hero of nutrient-packed snacks. With its velvety texture, smoky bacon, and sweet maple finish, this little jar of goodness will make you forget you’re eating liver. Spread it on toast, crackers, or straight onto your fork — because you deserve it.