Here you go...

World's Best Liver and Onions
1 lb beef liver
2 medium onions, sliced
2 medium apples, cut into chunks
6 slices bacon, cut into bite-sized pieces
4 tbsp oil, butter, or lard
4 cloves of garlic, minced
1 tbsp cumin

Optional "breading":
1 egg, beaten
Almond flour (or other flour of your choosing)

1. Heat the oil in a large skillet over medium-high heat.
2. Add the onions, apples, and bacon and cook 6-8 minutes, until they start to soften.
3. If breading the liver, dip it in the egg, then coat with almond flour
4. Add the liver to the skillet, along with garlic and cumin. Fry until the liver is done to your liking. I recommend medium.

Grilled Marinated Kidneys
2 beef kidneys
1/4 c olive oil, minced
1/4 c wheat-free tamari
4 cloves garlic
1 tbsp peppercorns, finely ground (mortar and pestle works well)
1 tbsp mustard seeds, finely ground (mortar and pestle works well)

1. Rinse the kidneys in cold water and then soak in cold salt water (1 tsp per quart of water) for 1-2 hours.
2. Mix all ingredients in a bowl and marinate kidneys for two hours, turning a couple times to ensure even marinating.
3. Heat grill and cook kidneys for 15-20 minutes.
1. Alternately, slice kidneys into 1/2" slices across width and cook in a skillet for 10-15 minutes.
4. Reduce marinade to use as sauce.
5. Cut chunks of kidney from white tubules and fat in middle.

And another one that was requested after I mentioned it:
Crustless Sweet Potato Pie
1 large sweet potato
1/4 cup coconut cream concentrate
2 tbsp coconut oil
1 tbsp honey
1/2 tsp vanilla extract
1 tbsp cinnamon
1/2 tbsp nutmeg

1. Bake sweet potato at 350 degrees until easy to mash (65-75 minutes)
2. Mash sweet potato and fold in remaining ingredients.
3. That's it.

Curtesey of Scott Kustes