Posts tagged crossfit
Posts tagged crossfit
This may look like guacamole, but it’s actually tuna salad. Since I love avocado slices on my tuna sandwich, I went one step further and used avocado instead of mayonnaise. Came out fantastic.
My tuna salad is usually comprised of wild caught tuna and whatever I have in my fridge. This time was no exception, everyone into the pool! The only thing missing is the usual mayo I make, but I was too much of a lazy bastard this time.
All Ingredients, All Organic, All the Time:
wild caught tuna
capers (rinsed free of any extra salt or vinegar)
Breakfast for Dinner last night, Salami and Eggs, just like my grandfather used to make for me. I cooked the grass-fed beef salami well done before adding the pasture-raised eggs, YUM! Served it with a little organic brown mustard.
This salami is about as paleo as salami can get, from the Wisconsin farm I told you about, Uncured Natural Meats. I just ordered a bunch more stuff from them to stock up my freezer, and save on shipping. Included in the grass-fed goodies are ground beef (the wonderful owner there, Debra, told me that when you buy a package of their ground beef, it all comes from one cow! I don’t know of any other farmer or butcher that can guarantee that. I can’t wait to taste it!), my first beef heart (I’m gonna cook it like a roast beef), and some all beef brats (I can’t shop at a place in Wisconsin and not taste their brats, right?!). I’m gonna have the beef brats for dinner tonight, so I’ll tell you how that goes soon. In the mid ‘90’s I used to visit Wisconsin quite a bit, and I used to love State Street Brats in Madison, and The Brat Stop (I think in Racine).
By the way, they also have salmon, and even though I’m not a huge fan of cooked fish, I read they fish theirs from the cleanest waters in Alaska. You can’t get more paleo than that. Check them out!
Tropical Chili! Totally paleo, and totally delicious. I discovered this dish by accident, combining leftovers one night, and coming up with something new and fantastic, which will be in my meal rotation from now on. The first time I made it, I used ground beef, but this time I used leftover brisket, and it was just as good. I’m sure pork would be great too. It’s sweet and spicy! The star of the dish is my Plum Loco Sauce, which just goes to show you, it would even make a shoe taste good. I’m all out of the batches of Plum Loco Sauce I froze at the end of last summer, so I’ll have to wait until plums are in season again to make more!
Tropical Chili (all ingredients, all organic, all the time)
beef or pork (if you want to go vegetarian, skip the meat and use more broccoli rice)
Plum Loco Sauce
2 spoonfuls of coconut butter
pineapple and/or mango
Top with avocado, fresh scallions, and fresh cilantro.
Tuna Salad Stuffed Avocado. Usually I like to put tomato in my tuna salad, but I didn’t have any (would’ve been nice to add some color to this very green dish). Instead I have cucumber, celery, parsley, capers, scallions, homemade mayo, lemon juice, and spices like black pepper, oregano, cumin, crushed chili flakes, and garlic powder.
Grass-fed Brisket in Apricot Sauce, over braised Napa Cabbage with carrots and onions, and surrounded by Celery Root, which I later mashed (seen below). All ingredients, all organic, all the time. The above photo is how it looked right out of the oven, and below is what it looked like sliced and ready to serve.
Anyone want some Turkey leftovers? This gorgeous organic bird was naturally raised in a pasture, eating only what it found on the ground. It took him a long time to mature, and then we ate the cave-shit out of him!
My cousin Melanie cooked the turkey, and I paleo’ized her favorite recipe. She normally coats the bird with soy sauce and then sprinkles on Lawry’s Seasoning Salt. So instead, I gave her a bottle of organic coconut aminos to replace the soy sauce, and then made my own blend of Lawry’s using all organic ingredients:
Lowry’s has corn starch, so that’s what the arrowroot was for, and it also has sugar, which I omitted completely. If you smelled my blend next to the actual Lowry’s, mine actually smelled much better!
I’m using the carcass to make turkey ramen soup this weekend! Ugga-Bugga!
…Is the ability to get 8 hours of sleep a night. Might not seem like much, but to a lifelong insomniac, it means the world! The combination of a sleep mask, a white noise machine, and the biggest factor, a strict paleo diet, and I wake up happy everyday (every day I do strict paleo, that is)!
Dinner last night: Meatballs, and for dessert, Mocha Almond Chip paleo “ice cream.”
New recipe for the meatballs (here’s the old recipe), thanks to tumblr ThereVickiGoesAgain. I sautéed some finely chopped mushrooms, celery, onions and garlic until they were slightly soft. Then I drained the liquid, and threw the mixture in a bowl. Added a little almond flour, and some finely chopped fresh basil and parsley, along with black pepper. Once cool, I added the grass-fed ground beef, and a pasture-raised egg. Form into balls and simmer in the sauce. I’ll add some kind of paleo noodles to the leftovers tonight.
For the frozen banana treat, I added raw cacao nibs, almonds, some cacao powder, and some old organic decaf coffee grinds. Ugga-Bugga!
I don’t know if this Chunky Chili looks good to you, but it was Ugga-Bugga-licous! Made with grass-fed beef stew meat, as well as ground beef, so there’s a meaty bite in every spoonful! Also with bell peppers, onions, celery, tomatoes, garlic, and more jalapeños than I could count! I also added cilantro, black pepper, oregano, cumin, and coriander, and topped it with cubed avocado when serving.
Amazingly, jalapeños are still in season here in LA despite the autumn air. On the heat scale, I would say this was a 4 alarm chili. I measure it by how many tissues I used to blow my running nose. In this case, 4 tissues per bowl. I use the term “4 alarm” though because with all this food porn, people might get the wrong ideas about “this was a 4 tissue meal!”
Sunday morning Steak and Eggs. Grass-fed roast beef and sautéed yellow onions, scrambled together with pasture-raised eggs. With loads of black pepper. All organic.
The temperature has dipped below 70 here in LA, so that only means one thing: winter’s here! I would say autumn’s here, but there’s very little difference between autumn and winter here, so let’s jump right to winter. Besides, the first time I feel the need to put on a hooded sweatshirt is usually the time I feel the need to make my favorite winter dish, a paleo version of my grandmother’s mushroom barley soup! The pictures didn’t come out well, but it was still delicious, so I’m going to repost my original article. Enjoy!
My grandmother made five or six signature soups and this was one of them. When word got out on our block in Brooklyn that she was making it, people would line up on our stoop with jars begging for some to take home. It was a nice time when Jews, Catholics, Protestants, Italians, Irish, Germans, Pols, and Russians, all lived on one block together, shared each others’ food, and said extremely nasty and racist things about each other behind their backs. Ah, to grow up in Brooklyn!
There was nothing better to come home on a cold day, especially after shoveling snow, to find a hot bowl of this magic waiting for you. Obviously, barley, a grain, is not paleo, but the texture of cauliflower rice seems to feel a lot like barley to me, so I just replaced the barley with it, and it worked out quite well. To make the soup thick though, the way my grandma made it, I had to replace the starchiness of the barley with arrowroot, which I dissolved in some water first and it thickened the soup up nicely. The richness comes from the wonderful fat in the grass-fed short ribs. I tried to get flanken short ribs, which is what my grandmother used, but my grass-fed beef rancher at the farmers market was all out, so short ribs was a great substitute (if you want to know the difference between flanken and short ribs, look it up on Google, you lazy bastards). Nothing better than pulling up your spoon and finding a nice juicy hunk of the slow cooked meat.
The picture doesn’t really do it justice, because it tastes much better than it looks. I guess I should’ve posted this in winter, but if there are cold days still ahead in your area, this will hit the spot! Ugga-Bugga!
PALEO MUSHROOM BARLEY SOUP (all ingredients, all organic, all the time)
Grass-fed short ribs or flanken
Water and/or broth (beef, chicken, veggie)
A shitload of Mushrooms
Slow cook in a crock pot or a soup pot for as long as you can resist the smell! To thicken, dissolve some arrowroot in water, and add to soup until desired thickness. For best results, refrigerate overnight and remove fat (saving it for later meals).
Caramelized Brussels Sprouts with olive oil, garlic, and onions, with a splash of lemon juice to brighten it all up. All organic.
If this photo gives you enjoyment, please donate $5 to my SamePlate.com fund. Thanks!
Patricia Kara welcomes Jeff Nimoy, the Cooking Caveman, into her home to make a deconstructed paleo-ish Greek Salad on her web series “Dish with Trish.”
I’ll tell you, it doesn’t suck to hang out with a model all day!
It’s odd to me when a processed food comes out for a diet that excludes processed food. But let’s face it, we live in a modern world, and we all crave convenience. The Paleo Diet is the least convenient diet around, with all the shopping and cooking, it can drive you crazy (just ask my last pizza binge). So if you’re going to eat a processed protein bar, The Paleo Diet Bar might be a good choice for you!
I first read about this product because of the snappy headline that it’s the first and only paleo product endorsed by Paleo Diet guru Loren Cordain.
Take your frozen banana paleo “ice cream” (in this case, almond-chocolate-chocolate chip, with cacao powder, cacao nibs, and crushed almonds), and slowly pour warmed coconut butter over it (not steaming hot, just warm enough that it pours easily). As it hits the cold ice cream, it quickly hardens and forms what can liberally be described as a candy coated shell. So fun to crack with your spoon and indulge in a decadent paleo dessert!
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