Italian Sausage Meatballs with Fresh Herbs. Welcome! If you want to lose weight, gain muscle, increase energy levels or just generally look and feel healthier you've come to the right place. Here's where to start: Visit the Start Here and Primal Blueprint 101 pages to learn more about the Primal Lifestyle. Subscribe to my free weekly newsletter to receive 10 eBooks, a 7-Day Course of Primal Fundamentals, and more - all for free. Cut to the chase by visiting PrimalBlueprint.com. There you'll find books, support options, and the best supplements on the planet to help you take control of your health for life.
Thanks for visiting! Perhaps there is a more eloquent way to say it, but Shalon perfectly describes the flavor of the meatballs she entered in the Primal Blueprint Cookbook Contest with this quote: “They satisfy my mmm, goodness requirement.” It’s true. Meatballs are easy to pack for lunch. Makes 20 large or 30 medium meatballs Ingredients: Directions: Remove the Italian sausage from its casing. Not Sure What to Eat? Diversity (And a recipe!) | The Label Says Paleo. As athletes we eventually come to an understanding that doing the same workout every single day will stop helping us. As we continue to draw water from the same well, over and over, we may exacerbate old injuries, or contribute to new ones as overuse takes its toll on our weary joints and muscles. Even so, we may find a comfort, a ritual in the routine. It may calm us and may prepare us for the day ahead, or for us night owls, punctuate our day with an exclamation mark.
Despite all that, even if we just love those 155lb squat cleans, we shouldn’t do them every. single. day. So too, with food. I, and I suspect that many of you too, are creatures of habit. Just like our workouts, our meals should be constantly varied as well. Oxalates: This substance is found in high levels in many staple foods consumed on the Paleo diet, such as Spinach, Chard, Beets and rhubarb, and in lower levels in nuts and berries. I based this recipe off a few different ones. Ingredients: Diversity (And a recipe!) Egg Cupcakes!
Who doesn’t want cupcakes for breakfast? Really, if you had the option and you knew you wouldn’t end up on a sugar rushed carb crashed stomach turned bathroom fest, wouldn’t you go for it? Well, now you can have cupcakes for breakfast or at least little mini crust-less quiches that are shaped like cupcakes and like my good friend Natalie said, (amazing athlete, trainer, and paleo cook extraordinaire who came up with these tasty breakfast treats) ”With a name like Egg Cupcakes, your kids will LOVE these for breakfast!” I suggest making these on the weekend so you have breakfast ready for at least the first few mornings of your busy week. The ingredients are versatile so get creative but here’s one of my favorite combos. Egg Cupcakes 10 -12 eggs whisked well 1 green onion 2 small zucchini 3 big handfuls of spinach 1/2 a jar of roasted red and yellow peppers 6-8 slices of COOKED bacon sea salt and black pepper to taste Enjoy!
[nggallery id=46] Stuffed Avocados. I love tuna salad but we do not eat a whole lot of canned tuna, hoping to avoid exposing my family to loads of unnecessary mercury. A great substitute for canned tuna is of course wild caught canned salmon – but I still love tuna salad…. So I did a little research and guess what – good ol’ Trader Joe’s carries canned tuna that happens to be at the very BOTTOM of the list of mercury found in tuna. So today I stuffed some avocados with a yummy paleo tuna salad for a change from our usual canned salmon.
Stuffed Avocados 3 -4 ripe avocados 4 cans of Trader Joe’s tuna packed in water 3 green onions 3 celery stalks 1 palm full of dried dill 1 tbsp garlic powder fresh ground black pepper to taste grape tomatoes halved about 1 cup of Olive Oil Mayo- 1egg, 1 1/2 tbsp apple cider vinegar, pinch of sea salt, few shakes of cayenne pepper, 1 tsp yellow mustard, 1 cup olive oil Cut avocados in half lengthwise and remove the stone – leave the peel on. Enjoy! [nggallery id=57] Val's Hungarian Jewish Chopped Liver Recipe. Baba Ghanouj Recipe at Epicurious. Homemade Chicken Stock. Welcome! If you want to lose weight, gain muscle, increase energy levels or just generally look and feel healthier you've come to the right place. Here's where to start: Visit the Start Here and Primal Blueprint 101 pages to learn more about the Primal Lifestyle. Subscribe to my free weekly newsletter to receive 10 eBooks, a 7-Day Course of Primal Fundamentals, and more - all for free.
Cut to the chase by visiting PrimalBlueprint.com. Thanks for visiting! In a number of our recent recipe posts, we’ve talked about using chicken stock. First, the recipe: Ingredients: 4 to 5.5 pounds of meaty chicken bones (backs, necks, breast bones) 2 gallons of cold water (or enough to cover chicken pieces) 1 large onion, coarsely chopped 2 carrots, peeled and coarsely chopped 2 stalks of celery, coarsely chopped 4 cloves of garlic, peeled 2 bay leaves Method: In a large stockpot, combine all ingredients. And now on to the question and answer portion of our program. Hmmm…using the scraps? Wow, 12 cups! My Infamous Paleo Chili « Paleo Mama's Cave Chick Cuisine. I make a huge pot of chili and eat it for a few days (or freeze some in quart ziplocs to thaw out as fast food.
Chili is my favorite. It’s a great comfort food and this one is popular with the guys as it is very meaty. 2 lbs lean ground beef (I look for 90/10) 1 large steak cut into chunks (or stew meat, whatever you prefer) 1 large can crushed tomatoes (look for the one where the only ingredient is tomatoes) 1 can diced tomatoes and chilis (again, look for natural here) 1 small can tomatillo salsa (in the Mexican food aisle, look for natural ingredients in this…I think the brand starts with an E) large onion diced 1/8 cup almond flour (this is optional for thickening, omit if you have a nut allergy) about 2 cups of beef broth 3 cloves garlic minced or about 2 tsp garlic powder1 tsp ground cinnamon 2 tbs ground cumin 3-4 tbs chili powder olive oil Put about 2 tbs olive oil in a pan and get it screaming hot.
Sear the chunks of steak in batches (don’t crowd or it won’t brown). Like this: The Food Lovers' Primal Palate: Brock's Guac' Hayley and I wanted to put up a special, quick recipe today for a new friend of ours. Brock is a guy we met at Crossfit South Hills’ Fight Gone Bad cookout last week. We talked to him about Primal and Paleo eating for a while at the cookout. A few days later, he dove in head-first, and has been feeling great since then! As a special request, he asked if we could come up with a guacamole recipe. I’ve been making the same guacamole for a few years – its a simple recipe that’s easy to pull together quickly – so this was an easy request! We’re really happy for Brock, and the positive changes he’s felt from eating primally. Ingredients: 2 ripe avocados, mashed1/2 red onion, chopped1 medium roma tomato, diced (seeds discarded)1/2 lime2-3 cloves of garlic, pressed2 tbsp cilantro, chopped1 tsp salt, or to taste Process: Guacamole is a versatile side dish – perfect for parties, Mexican night, or even just snacking on raw vegetables.
The Food Lovers' Primal Palate: Grain Free Breakfast Burrito. We have had a few people come to us asking for more breakfast options. Yes, our classic veggie scramble is delicious, hard boiled eggs are quick and easy, you can’t go wrong with egg muffins, and who doesn’t like classic bacon and eggs? With any way of eating, it is easy to get bored if you are eating the same thing over and over. One of our goals with this blog is to keep healthy eating fresh and exciting by offering many meal options to keep you all inspired to continue to make healthy choices with your eating. The great thing about primal eating is that more often than not Bill and I don’t even realize we are hungry until lunch time, so getting bored with the same breakfast doesn’t happen often for us.
However, we are constantly on the hunt for exciting breakfast ideas. This was our first attempt at making a tortilla out of an egg. Ingredients: Homestyle taco meat (Just the seasoned ground turkey. Process: As always, Enjoy! Parmesan Crusted Baked “Fried” Zucchini. One of the first things my husband requested when our zucchini plant started producing was, “Something like fried zucchini, maybe with parmesan cheese for the coating?” So we’ll give him the credit for basically inventing these. And they were GOOD. Even the leftovers were great cold or room temperature (though they also re-warmed just fine). First, you’ll need to slice your zucchinis into 1/4 inch thick pieces. Then, coat them in a bit of coconut flour.
After that step, my fingers got a little too messy to take pictures. My first attempt at cooking these was in a pan. Remember how this blog is “Domesticity by Trial and Error”? I placed the dipped and coated zucchini slices on a baking pan and broiled for about 7 minutes on each side (about 8 inches away from the heat element, basically in the center of the oven). This is what they looked like when I took them out to flip them over. And this is what they looked like when they were finished and ready to eat! But then I took a bite. To recap…