This has been in the making for a while, so I am really glad that it is finally here!
While I was doing the 21 Day Fix Extreme, I must say that I wasn’t getting that creative in the kitchen, with the exception of meals I made for other people that I didn’t get to eat, or this cauliflower wrap thing!
Now that it is done and Tommy and I are working on “Primal-ifying” the 21 Day Fix Extreme meal plan and using it safely in conjunction with our own exercise plans (with a lot more yoga, and mine including Beachbody workouts like Brazil Butt Lift and PiYo), I have been cooking much more!
As such, I wanted to start sharing the new recipes I’ve tried over the course of the week with you! And, since I won’t always be doing new stuff, sometimes it will be just taking stuff from my instagram and promoting it from there to here - so it’s easier to find without scrolling through thousands of posts!
Anyway, without further ado, here’s what we’ve made and eaten recently!
One of the first things we wanted when we were finished with 21 Day Fix Extreme was FAT, since we are usually fueled by it! So we ordered a three-pack of Primal Mayo from Thrive Market, and went to town!
I really loved the way the Primal Mayo came packaged!
Once we got it, we got an organic, free-range rotisserie chicken from Whole Foods, and I picked all the meat off and combined it with some cut up celery and some mayo and made some DELICIOUS Primal Chicken Salad! (Exact amounts aren’t necessary - it’s so simple - three ingredients, however you like!)
Doesn’t that look tasty? It helps that it’s healthy!
Next, we went in the direction of what many would call “weird meats!”
Primal eating calls for nose-to-tail consumption. The reason behind it from a nutritional standpoint is that the organ meats and “other parts” are often extremely dense in nutrients, and are great from an ancestral health standpoint. Many cultures actually treat parts that Americans throw away as delicacies, and they are healthier for it! I personally agree with this, because I was a vegetarian for six years during my adolescence, because I felt sympathy for the animals. That may seem counter-intuitive, but to me, if the animals were humanely raised and killed, and then ALL of the animal was put to good use, I feel less bad about the whole process - especially knowing how much I appreciate it and being healthy!
So we went for Sweetbreads, which we purchased at the Palo Alto farmer’s market (these specifically are the hypothalamus of the cow - “sweetbreads” can apparently refer to several parts, as referenced in Ferris Bueller’s Day Off and Red Dragon!) . We had first tried sweetbreads at this amazing Argentinian restaurant in Pasadena, and were eager to try to make them ourselves!
My first shot at it had an ok result. I basically stir fried them in Kerrygold butter (AMAZING), small slices of bacon, and kale.
They ended up being somewhat fatty and chewy. Still delicious, but not what we enjoyed at the restaurant! They are SUPER filling, as anything with a ton of fat is!
But worry not - we recovered them! Tommy sautéed the leftovers in bacon fat on the cast iron skillet (which we hate because it is poorly designed, so we are going to return it), and making them crispy made them WAY more delicious!
Next in the “interesting meats” department is something that might not be new to you, but was new to us! Merguez! It was a lamb sausage we got at the farmer’s market, that has Mediterranean spices in it!
The farmer recommended that we cook the links and serve them with green onions and sweet potatoes, so I cooked some sweet potatoes in the NuWave, blended them in the Ninja, and then covered them with chopped green onions! I put that in a dish under the grid in the NuWave and reheated them UNDER the Merguez, which dripped onto the top of the sweet potatoes! SO DELICIOUS! Here it is - Merguez with Green Onions and Sweet Potatoes!
How amazing does that look? (Anyone teaching a course in food photography? It tasted better than I could do photographic justice)!
The same farmer that sold us the Merguez also sold us some amazing sheep’s cheese, and suggested that we serve said Sheep Cheese on Tomatoes with Basil - and that’s exactly what we did!
We also were educated on Ducks’ Eggs, and how they are alkaline instead of acidic, have almost double the nutrients, but have a lighter, fluffier taste! Obviously, doubling the nutrients was an attractive point for us, so we had to get and try some! Check out how huge that yolk is!
And for the last one - again with the primal mayo! It’s Primal Coleslaw, and it was so good that I made it on Tuesday, we finished it Wednesday, and before I left for Nashville, Tommy asked me to make it again so he could have more while I was gone! That one is a little more complicated, so it will take an actual recipe card, where the others were so simple! It’s easy - just more than three ingredients! 😉
Without further ado, here are the ingredients and instructions!
Coleslaw, minus creepy oils and sugar!
Amount Per Serving
Calories from Fat 168
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 4g
Total Carbohydrates 22g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- One cabbage, fresh from the farmer's market!
- 2/3 Cup PRIMAL Mayonnaise!
- 10 Baby Carrots, Shredded
- 3 Green Onions, Chopped
- 1 TBSP Local Honey
- 3 TBSP Whole Milk (Raw, if available!)
- 2 TBSP Vinegar
- 1/2 tsp Pink Himalayan Sea Salt
- 1/4 tsp Black Pepper
- Combine all ingredients (except the cabbage) in a big bowl. Chop up the cabbage, and mix it in. Cover and refrigerate overnight (if you can resist temptation that long). Serve and enjoy!
- To make it quicker, you can use "slaw mix" instead of chopping up the cabbage - that's what is most time-consuming!
Next week’s post probably won’t be so long and full of ideas, since I will be in Nashville and will miss the farmer’s markets, but I will do my best! What recipe or food are you most excited to try from above? Is there anything you’d like me to Primal-ify?
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