Breakfast
On a typical morning I’ll eat a coconut milk smoothie with an egg yolk and a handful of frozen berries. Maybe I’ll have a 4-egg plain omelet cooked in ghee and herbed with dill, with four strips of bacon on the side. Steak is also a great option for breakfast, or even leftovers. Ever had a can of sardines for breakfast? I have. Ever skipped breakfast? I have.Liquid Fat Bomb Smoothie Recipe
- 1 cup full fat coconut milk (I like Native Forest)
- 1/4 cup water
- 2 raw egg yolks (don't eat whites raw; cook them to destroy avidin, an anti nutrient)
- 1 scoop whey protein (I use vanilla Primal Fuel)
- 2/3 cup frozen berries (I like the medleys)
Sweet Potato Pancakes Recipe
- Baked sweet potato
- A few teaspoons ghee
- 1 egg
- Salt & pepper
Lunch
Lunch could be a big salad with an entire can of wild, shallow line-caught tuna from High Seas (arguably the best in the world, packed raw in its own juices and cooked once) in the can. There's no need to drain the can—the juice is so tasty you'll either mix it back in with the fish, or just drink it. It's really that good. I also like to do a scramble with roast beef, onions, tomato and eggs.If you like chili dogs you’ll love my primal chili dogs recipe. I’ve also taken to making curries using Thai chili paste—combined with coconut milk, it adds a lot of flavor to any kind of meat dish.
Primal Chili Dogs Recipe
- Grassfed all-beef franks (or, the best you can get)
- 1 pound grassfed ground beef
- 1 medium yellow onion, chopped
- 1 cup beef stock
- 1 regular can chopped tomatoes
- 1 small can tomato sauce
- 4-6 tablespoons chili powder (to taste)
- Grated cheese (this was a raw milk cheddar)
- Sour cream
- Romaine lettuce
Grill your franks, plate two romaine leaves with the stems and tops opposite one another, add the franks, and top with chili, fresh chopped onion, cheese, and sour cream.
Thai Coconut Milk and Ginger Soup with Shrimp and Mushrooms Recipe
- 1 pound medium shrimp, peeled and de-veined
- 2 (13.5 ounce) cans canned coconut milk
- 2 cups water
- 1 (1 inch) piece galangal, thinly sliced
- 4 stalks lemon grass, bruised and chopped
- 10 kaffir lime leaves, torn in half
- 1 pound shiitake mushrooms, sliced
- 1/4 cup lime juice
- 3 tablespoons fish sauce
- 1/4 cup brown sugar
- 1 teaspoon curry powder
- 1 tablespoon green onion, thinly sliced
- 1 teaspoon dried red pepper flakes
Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.
Dinner
Dinner might be mini grassfed beef burgers with onion in a coconut milk massaman curry for added pleasure. Sometimes I crave a simpler affair, like a crunchy salad with a few kinds of lettuce and broccoli, carrot, cabbage, jicama, bell pepper, radish and celery. I often dress my salads with my standard Dijon vinaigrette (extra-virgin olive oil, Dijon mustard, red wine or apple cider vinegar, salt and pepper). For the protein, a good-sized rib-eye steak often does the trick.When I’m in the mood to take my time cooking, I enjoy making chili and stews. If you only try one recipe of mine, make it my Meatza—it’s a favorite among my Paleo friends and family.
Chili Verde Recipe
This is my 2nd-generation Mexican father-in-law's recipe and I've been cooking it for nearly ten years. It differs from the traditional recipe, in that rather than using tomatillos, we use tomatoes. I’ve tried it with the former and that’s great, too. I have yet to ever prepare it for a single person in all these years who didn't love it.
- 3–4 lbs cheap fatty pork chops with the bones
- 4–5 large tomatoes; alternatively, a couple cans stewed or diced tomatoes, with or without the spices some of them contain, and one or two fresh tomatoes
- 1 small can tomato sauce
- 5–6 cloves of fresh garlic, crushed
- 2 medium yellow onions, chopped finely
- 6–10 medium jalapeño peppers, depending on the level of heat desired, chopped finely with or without seeds, depending on how much heat you like
That's the recipe as it was. I do a couple of things differently. I drain a couple of cans of medium black olives and add those. I also cook it low and slow in a crock pot. I prepare it in the evening and turn the pot on low when I go to bed. Even turning it on at 12 am, it should be ready by 6 or 7. If there's any rubbery feel to the pork, it's not done yet.
Meatza Recipe
- 2 pounds 80/20 ground beef
- 1/4 cup finely diced onion
- 1 clove garlic, minced
- 1 egg
- 1/2 cup freshly grated Parmesan cheese
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pizza sauce
- Mushrooms, sliced
- Onions, sliced
- Green peppers, sliced
- Grated mozzarella cheese
Precook the crust for 10 minues at 450 degrees. Meanwhile, saute the veggies.
Obviously, this is a very small sampling of what you could be doing. It’s merely to give you a few starting ideas. For much more, see the “Food Porn” category at my blog, which features over 250 dishes with pictures.
