Well the first picture is not 100% Primal it’s a corn finished steak from Joe’s in San Jose, but it was still damn good. It’s weird to go to Joe’s and not have bread and ravioli but I really didn’t miss it too much when I dove into this steak. I put my finger in the picture to give some scale to this monster. We’ve been eating out a bit more than normal lately, look for big news #2 and #3 for why. There was a Manhattan that went with this also that I didn’t get a picture of. Ok, two Manhattan’s since cocktails are best in even not odd numbers.
Stefania does a lot of quick summer salads like the one below for us. Fresh tomato with feta cheese and avocado over some lettuce. There are some olives in there too and she tops it with olive oil and a little vinegar.
Another salad. Spinach with bacon and red bell peppers.
This is grass fed 100% primal beef below. We pick it up from Moon Meadow Ranch. They come to the farmers market every Sunday near our house. Grass fed is one of the things you’re supposed to do for Primal. This really is great beef and worth the extra money to me.
One last picture. It’s not food but the internet can always use more kitten pictures. Bressie and Drew are growing like crazy and doing well.
We’re still on track with our ‘Primal’ eating. We’ve added organic corn tortillas back in for extra carbs from time to time and besides there’s really no way to have a taco without them. We end up having tacos a lot now. I cook up a couple shells in coconut oil and we fill them with lots of fresh veggies and pork, bison beef, or fish. The tacos on the left though were from a party at our Crew Chief Jerry’s house this past Saturday. There was lots of food and wine and beer plus dancing. We opened a bunch of the wines we had just bottled and the 2012 Mourvedre and 2012 Nueva Casa de los Padres where both really excellent.
We have a few neighbors who have gardens on our block and there’s an informal food exchange we all do. Our house is a popular drop off point for extras because we give back out bottles of wine. Below are some fresh tomatoes and cucumbers I sliced and drizzled with olive oil.
This is a pretty typical Primal dinner. Lots of protein with organic free range chicken and wild salmon. I herbed both up and grilled them together. There are steamed organic carrots and blackened brussels sprouts cooked in butter. I steam the sprouts then finish them in a cast iron pan with butter.
I’ll try to keep posting regularly. We’ll have some big news to share soon. Good news and lots of it!
One reason we’ve not been blogging has been the number of other things we’re working on and doing this year. There’s been lots of hiking, including a trip through the National Parks in Utah (I’ll get some pictures from that trip up soon, it was fantastic) and right before that we started the Primal Blueprint and did a 21 Day Challenge.
There really was not a huge change to what we were cooking and eating and I already had a good workout routine going. There were somethings in the blueprint that were hard to believe, like you’d eventually stop thinking about what you’re eating, or you’d go 10,12,14 hours without feeling hungry, but those things have all happened. The plate below I call a Primal Treat Tray. The salami is home made and cured in our wine cellar.
We’re eating lots of meat and grass fed beef when we can find it. I’ve joked with friends that this is the ‘Rib Eye and Bourbon Diet’. I’ve had more rib eye steaks in the last 4 months than I can count. One of the attraction of this plan was that unlike other similar plans drinks are ok, and wine is highly recommended! Bourbon is actually the top recommended spirit as if I wasn’t in with the wine.
We’re also hitting the farmers market a lot and eating lots of veggies and berries. I thought I’d miss bread a lot but I’m not missing it at all. When I did try some a few weeks ago it made me sick for hours. Scary to think you have to build a tolerance to digest bread and if you loose that it makes you feel terrible. I’m down 26 pounds and feeling great. I’m never hungry or feel like I’m giving something up and there’s no counting anything, you just eat when you’re hungry until you’re full and skip the grains and legumes. Our hikes are averaging 6-8 miles now instead of 4-5 and we’re feeling well prepared for harvest this year.
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