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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.

Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.









Pat the chicken livers dry with paper towels. Heat 2 tbsp of the coconut oil in a large skillet over medium-high heat until shimmering. Add the livers in a single layer — do not crowd the pan — and sear undisturbed for 2–3 minutes until the undersides are deep brown and release easily from the pan.
Flip the livers and cook for another 2–3 minutes until the centers are just barely pink when you cut into the thickest one and an instant-read thermometer inserted into the thickest liver reads 165°F (74°C). Transfer the livers to a plate and set aside.
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