Cooking Caveman with Jeff Nimoy

THESE ARE THE COOKING ADVENTURES OF JEFF NIMOY, AN LA WRITER WHO, WHILE DOING RESEARCH FOR A SCRIPT, STUMBLED UPON WHAT’S CALLED THE CAVEMAN DIET, ALSO KNOWN AS THE PALEO DIET. BASICALLY, IT’S EATING WHAT THE CAVEMEN ATE. HE TRIED IT OUT, AND THE RESULTS HAVE BEEN STAGGERING! THIS BLOG SHOWS EXACTLY HOW AND WHAT JEFF EATS. IF YOU’RE NEW TO THE BLOG, PLEASE START WITH THE “ENTERING THE CAVE” PAGE TO GET A CLEAR UNDERSTANDING OF WHAT IT’S ALL ABOUT.

Posts tagged olive oil

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Paleo Re-Dedication Food Log: Wednesday 7/17/13

Woke up and had a tall glass of water.  Then, I take one tea bag of organic green tea, and just keep drinking and re-filling my cup all day long.  Intermittent Fasting until I started dinner at 4:00pm.  I needed to eat early, because I had to leave for a meeting around 6:30, and besides I was starving.

Around 4:30 I had 3 grilled organic hot Italian sausages from Lindy & Grundy, made from pasture raised pork, served with a bed of sautéed kale in olive oil, with onions, garlic, and fresh basil from my herb garden (all ingredients, all organic, all the time).  I’ve had these sausages before, and they’re way too salty for me, but it’s got to get used up, and since I’m coming off about two weeks of non-paleo, I figured this is a good time to eat it, since my palate and tastebuds are probably shot.  Even so, it was still way too slaty for me, and I won’t be buying these again.  Maybe they’ll make me some without salt if I ask nicely.  ”Pretty please… with Ugga-Bugga on top?”

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For dessert, I had three tiny apricots and one tiny plum.  I was really full, which is what I wanted, since I knew I wouldn’t be eating again for at least 24 hours.

More Intermittent Fasting today (and for the foreseeable future).  I’ve got 6 great pasture raised boneless skinless chicken breasts, also from L&G, and I think I’m going to fry them, coated in almond flour, and then use them for different meals all week.  Maybe I’ll bake two of them without the almond flour (I finish the frying in the oven anyway), so I can enjoy some chicken salad which I’ve been craving lately.

Filed under ugga-bugga All Ingredients All Organic All the Time pasture raised pasture-raised chicken hot italian sausage Lindy & Grundy kale onions garlic olive oil paleo organic caveman crossfit intermittent fasting

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Cucumber Noodle Salad!  This is a winner!  Just thought it up today to take a cold refreshing lunch to the beach during this heatwave.  I used the Spirooli to turn a cucumber into noodles, then added diced tomato, and greek spices, lemon juice and olive oil.  Add any combo of ingredients and spices for a great side salad.  Diced red onion and bell peppers would go great with this too.  Totally paleo, raw, and vegan.  Oh, and all ingredients, all organic, all the time (but you already knew that).  Ugga-Bugga!

Cucumber Noodle Salad!  This is a winner!  Just thought it up today to take a cold refreshing lunch to the beach during this heatwave.  I used the Spirooli to turn a cucumber into noodles, then added diced tomato, and greek spices, lemon juice and olive oil.  Add any combo of ingredients and spices for a great side salad.  Diced red onion and bell peppers would go great with this too.  Totally paleo, raw, and vegan.  Oh, and all ingredients, all organic, all the time (but you already knew that).  Ugga-Bugga!

Filed under paleo caveman organic crossfit vegan raw raw diet tomato cucumber paleo pasta spirooli olive oil lemon juice Greek

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Paleo Pasta Michelangelo!  There’s a local restaurant chain here in SoCal, called Maria’s Italian Kitchen, and they make this great pasta dish, Pasta Michelangelo!  Pasta of your choice (I recommend linguine), with spinach, mushrooms, garlic, and olive oil.  Well, all I did was swap out the linguine for summer squash (like a yellow zucchini), made with my Spirooli, and used Swiss chard instead of spinach (because I didn’t have any spinach). Added some black pepper, and crushed red pepper flakes.  And of course, all my ingredients were all organic, all the time!  Ugga-Bugga!

Paleo Pasta Michelangelo!  There’s a local restaurant chain here in SoCal, called Maria’s Italian Kitchen, and they make this great pasta dish, Pasta Michelangelo!  Pasta of your choice (I recommend linguine), with spinach, mushrooms, garlic, and olive oil.  Well, all I did was swap out the linguine for summer squash (like a yellow zucchini), made with my Spirooli, and used Swiss chard instead of spinach (because I didn’t have any spinach). Added some black pepper, and crushed red pepper flakes.  And of course, all my ingredients were all organic, all the time!  Ugga-Bugga!

Filed under paleo caveman organic All Ingredients All Organic All the Time ugga-bugga mushrooms swiss chard garlic olive oil crushed red pepper crossfit paleo pasta pasta

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Paleo Pasta Pomodoro!

I could add a fourth “P” to that alliterative title; Parsnip!  I’m pretty sure of all the foods I’ve substituted pasta with, parsnip is my favorite.  It’s doesn’t get as soggy as zucchini, and it looks more like pasta than carrots.  But I bet this dish would go great with spaghetti squash too!

Simple to make (all ingredients, all organic, all the time):

parsnip (peeled into strips)
garlic
olive oil
roma tomatoes
fresh basil
fresh parsley (optional)

Just sauté the parsnip strips in olive oil until soft like pasta, then add some chopped garlic, some chopped roma tomatoes until warm, and finish with the fresh herbs.  It was Ugga-Bugga delicious!  It didn’t need any more seasoning, but feel free to add what you like.  

Filed under paleo caveman organic basil parsnip roma tomatoes olive oil garlic pasta pomodoro

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Eggplant Steaks!

Perfect for vegans, vegetarians, and cavemen of all ages!  I prepared it exactly the way I would a steak, a sprinkling of Holy Trinity (black pepper, garlic powder, and onion powder), and then pan fried with olive oil in a cast iron skillet, only flipping once and letting each side caramelize.  I cut it thick too, like a ribeye!  This was an Italian eggplant, much larger than the Japanese variety.  When I saw a round one the size of a volleyball at the farmers market, I had this idea.  All ingredients, all organic, all the time!

I served it with a dollop of chunky style marinara sauce, but in retrospect, I should have put the sauce on the bottom, and then served the eggplant steak on top, for a bolder presentation, but I’m a caveman, not a photographer, so go Ugga-Bugga yourself!

The marinara has fresh basil in it too, as you can see!  I think I’ll make another eggplant steak tonight topped with guacamole!

Filed under basil caveman crossfit eggplant guacamole marinara organic paleo vegan vegetarian cast iron skillet cast iron olive oil

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Caveman Q&A

  1. mypaleofood replied to your post: Broccoli Limone
    Why do you cook with olive oil? Is sauté temp lower than OO smoke point? I don’t know a lot about it. Hoping you can shed some light.

From what I’ve learned (especially from fellow tumblr Your Healthista) it’s nearly impossible to turn olive oil into trans fat on an average stove top, but some (like me) still feel more comfortable cooking it at very low temps.  For higher temps I like to use organic animal fat (rendered from healthy animals), avocado oil, or coconut oil.  I love the taste of olive oil, and use it a lot, especially raw (like in my paleo mayo).  But on occasion I cook with it for high temps too, like when cooking shrimp, or browning meatballs.

Filed under Your Healthista caveman crossfit fat olive oil organic paleo mypaleofood