Posts tagged olive oil
Posts tagged olive oil
Filet Mignon (grass-fed), seasoned with rosemary, thyme, black pepper, garlic powder, onion powder. Side of broccoli sautéed up with garlic slices in olive oil. It’s the simple things that make me the happiest.
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?”
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.
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!
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!
Ground homemade hot Italian sausage from pasture raised pork (more on this in a future post), rainbow chard, kale, red bell peppers, onions, garlic, olive oil. All ingredients, all organic, all the time.
Shrimp and Broccoli in garlic, lemon juice, and olive oil. Made in a case iron skillet to get that nice char I love so much. With black pepper, onion powder, oregano, and crushed red pepper flakes. All ingredients, all organic, all the time.
Just simple sautéed broccoli in garlic, olive oil, and crushed red pepper flakes. All organic. I like cooking it in the cast iron skillet to get some char going.
Roasted Chicken (pasture raised). Rubbed with olive oil, garlic, fresh rosemary, fresh thyme. All ingredients, all organic, all the time! It’s the simplest things that make me the happiest. Ugga-Bugga!
Sometimes it’s the simplest things in life that make me happy. Like a grass-fed filet mignon seasoned with black pepper, garlic powder, onion powder, rosemary, and thyme, with a side of broccoli sautéed in olive oil and garlic. All ingredients, all organic, all the time. Ugga-Bugga!
GMO free Greens. All organic. Kale, Collards, Garlic, Red and Yellow Onions, Red Bell Pepper, Celery, Habanero, Red and Green Jalapeños, Olive Oil, Lemon Juice.
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)
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.
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!
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.
Saute some broccoli, garlic, olive oil, black pepper, and lemon juice. Nice little summer side dish or appetizer when served cold. All organic, and of course 100% paleo.
Whole Foods is having a sale for California residents until mid-July: 20% off on a case of ANYTHING! I just saved $16 on a case of organic olive oil (6 bottles). Ask your local Whole Foods if they have something similar. You don’t have to break the bank to eat paleo. Buying in bulk is a great way to save!