If you eat beef, you most likely have only been eating the muscle meat. In the past (50 years ago), our culture was more diverse in the various cuts we consumed. Eating a little of all the parts of the animal (organ meats, tongue, oxtail, knucklebones, etc.) is not only more sustainable and honoring to the beast but provides nutrient-rich sources of protein.

The heart is a very lean, flavorful piece of meat (without a pungent flavor like liver) and is surprisingly inexpensive. I recently picked up some very thinly sliced heart for only $2.50 a pound. I would recommend that organ meats (and other meats) be sourced from a farm that uses organic practices and puts its animals out for pasture.

Chicken is a great source of a complete protein and is high in the amino acid tryptophan. Our bodies are built from amino acids, the building blocks of protein. Out of the three macronutrients (Protein, Carb and Fat), Protein is the most important to emphasize in the diet for the purposes of lean muscle gain/maintenance and fat loss. Research indicates a good goal is 25% of your calories coming from protein. Protein is needed to maintain good bone mineral and promote healthy bones. Plus chicken provides ample supply of Zinc, Iron, Copper and Choline. Vitamin B12 is also present in chicken. For all these reasons and more, here is a great recipe for a fun summer dinner.

Salmon is a cold-water fish, full of healthy, essential, omega-3 fatty acids. The American Heart Association recommends eating fatty fish (salmon, herring, mackerel, sardines, anchovies, halibut, trout, and tuna) a couple of times a week to provide the benefits of healthy fats. This type of fat delivers positive benefits to the brain, heart, lungs, and more.

This dish is a variation of our favorite take-out Chinese restaurant dish from Northern Kentucky; Bourbon Chicken.