Mac & Chicken Hearts

Melissa Hickman

Recipe by Melissa Hickman

Certified yoga instructor, MMA enthusiast, and health nut, Melissa has always been passionate about improving well-being. Dubbed as the ‘kitchen scullion’ at age 4, she's and has been cooking since she was old enough to hold a knife. Melissa spent five years in the restaurant industry, where she learned about the importance of fresh, whole ingredients. After converting to an animal-based diet and healing her gut-health issues, Melissa became passionate about all non-toxic lifestyles and improving health. Now, she makes recipes with "hidden organs" as a play on "hidden veggies" to bring nose-to-tail nourishment to all members of the family.

This recipe uses Pluck Spicy and can easily be swapped out with All-PurposeZesty Garlic, or Pure.



Step 1

Clean your hearts by trimming excess fat and any remaining ventricles. Slice in half long-ways.

Step 2

Mix together the liquid aminos, apple cider vinegar, Worcestershire and garlic.

Step 3

Marinade your chicken hearts for a minimum of 2 hours (I usually let mine sit in the fridge overnight).

Step 4

Preheat smoker to 225°F.

Step 5

Slide your hearts onto metal skewers and coat them with Spicy Pluck.

Step 6

Place skewers on the smoker and let cook for 90 minutes.


Step 1

Bring 2 cups of chopped cauliflower florets to boiling and let cook till soft.

Step 2

Drain, and blend into a puree.

Step 3

Shred 2 cups of raw cheese of your choice.

Step 4

In a large pot, slowly bring cheese, milk, garlic, Spicy pluck, and pureed cauliflower to melt.

Step 5

Mix together and add salt & pepper to taste.

Step 6

Add in 2 cups of cooked elbow macaroni.

Step 7

Top with smoked hearts, extra shredded cheese, and any additional spices.

Step 8


Tip: Start cooking your mac with about 20 minutes left on the smoker and your hearts will be ready right when your mac is done.



1-2 pound Chicken Hearts (organic is preferred)

2 teaspoons Spicy Pluck

1/3 cup liquid aminos

1/4 cup apple cider vinegar

1/8 cup Worcestershire

1-2 tablespoon minced garlic (depending on preference)


2 cups elbow macaroni

2 cups cauliflower florets

2 cups raw cheese (cheddar or other blends)

1/2 cup raw (or whole) milk

1 tablespoon minced garlic

1 tablespoon bone marrow butter (or regular butter)

1 teaspoon Spicy Pluck

Cracked black pepper (to taste)

Pink Himalayan Salt (to taste)


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