In the wake of the catastrophic oil spill in the Gulf of Mexico, I'm sure many people are wondering how safe it is to eat the fish being harvested from that region. I eat a lot of fish so this has been a worry of mine. The fishing industry in the gulf is in a total panic, of course, and I haven't been able to find much in the way against eating fish from the gulf. However, I also haven't dived into it that deeply (no pun intended). The NOAA is stating that the fish are safe to eat and reminds everyone only 5% of the gulf is closed to fishing. As always, make sure you know where your fish and shellfish are coming from.
Part of being a carnivore is being a responsible carnivore and while we have the threat of tainted seafood fresh on the brain, here is a great guide from the Environment Defense Fund on picking sustainable seafood.
Picking sustainable seafood is no different from choosing pastured poultry or grassfed beef. Supporting healthy ecosystems through sustainable eating is how we keep our food quality high!
Thursday, May 20, 2010
Thursday, May 6, 2010
Hot Dog Lettuce Wraps
Summer is here! Viva la Hot Dog!
Makes Two:
2 Hot Dogs
2 Large pieces of Romaine lettuce, folded in half
1/2 Avocado
2 Handfuls of shredded cabbage
salsa, optional
Put the hot dog in each piece of lettuce, then layer the avocado, cabbage and salsa. Wrap it up and eat it!
(There are obviously A TON AND A HALF of variations that you can go with. The Romaine lettuce is pretty strong and can handle being over stuffed. It does get messy, and if you use drippy condiments they will travel down your arm, so be prepared!)
Makes Two:
2 Hot Dogs
2 Large pieces of Romaine lettuce, folded in half
1/2 Avocado
2 Handfuls of shredded cabbage
salsa, optional
Put the hot dog in each piece of lettuce, then layer the avocado, cabbage and salsa. Wrap it up and eat it!
(There are obviously A TON AND A HALF of variations that you can go with. The Romaine lettuce is pretty strong and can handle being over stuffed. It does get messy, and if you use drippy condiments they will travel down your arm, so be prepared!)
Friday, April 30, 2010
Easy Lunch (or Breakfast)
Red Bell Pepper Open Faced "Sandwich"
1 large red bell pepper, seeded and halved
1 avocado
4-5 oz deli meat (free of nitrates and crap, get the good stuff)
appx 1c broccoli slaw
Cut the avocado in half and fill up each half of the red bell pepper. Throw in a little broccoli slaw and slightly press it into the avocado mush so it doesn't fall out. Layer the deli meat evenly over each pepper half. Done!
1 large red bell pepper, seeded and halved
1 avocado
4-5 oz deli meat (free of nitrates and crap, get the good stuff)
appx 1c broccoli slaw
Cut the avocado in half and fill up each half of the red bell pepper. Throw in a little broccoli slaw and slightly press it into the avocado mush so it doesn't fall out. Layer the deli meat evenly over each pepper half. Done!
Friday, April 16, 2010
Mushroom and Walnut Pate
If you eat da buttah, go for it, otherwise I'm sure olive oil will work just fine. I'm going to use this as a stuffing for chicken, and thinking of adding in dried cherries.....is that crazy talk?
**Because I have super smart friends EDIT: Melicious aptly pointed out that the olive oil might be too much liquid and not provide enough in the way of saturated fat for the texture. She suggests subbing coconut oil, and she is absolutely right... While modifying recipes to meet your dietary needs, it's important to remember to match textures when finding a substitute ingredient. This will help you avoid a grosstastrophe. Thanks for saving the day Mel!!!
Ingredients
* 1 cup walnuts
* 1/2 cup minced shallots
* 1/2 cup unsalted butter
* 1/4 pound shiitake mushrooms, chopped
* 1/4 pound crimini mushrooms, chopped
* 1/4 pound portobello mushrooms, chopped
* 1 tablespoon roasted garlic puree
* 1/4 cup chopped fresh Italian parsley
* 1 tablespoon chopped fresh thyme
* 1/2 teaspoon salt
* 1/2 teaspoon white pepper
* 2 tablespoons extra-virgin olive oil
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
2. In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
3. Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
4. Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.
**Because I have super smart friends EDIT: Melicious aptly pointed out that the olive oil might be too much liquid and not provide enough in the way of saturated fat for the texture. She suggests subbing coconut oil, and she is absolutely right... While modifying recipes to meet your dietary needs, it's important to remember to match textures when finding a substitute ingredient. This will help you avoid a grosstastrophe. Thanks for saving the day Mel!!!
Ingredients
* 1 cup walnuts
* 1/2 cup minced shallots
* 1/2 cup unsalted butter
* 1/4 pound shiitake mushrooms, chopped
* 1/4 pound crimini mushrooms, chopped
* 1/4 pound portobello mushrooms, chopped
* 1 tablespoon roasted garlic puree
* 1/4 cup chopped fresh Italian parsley
* 1 tablespoon chopped fresh thyme
* 1/2 teaspoon salt
* 1/2 teaspoon white pepper
* 2 tablespoons extra-virgin olive oil
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
2. In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
3. Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
4. Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.
Friday, March 19, 2010
Agave Nectar, Revisited
Jen Cardella asked me to revisit the agave nectar issue this morning.
Before I begin this post, please visit this post from Food Renegade and then come back to see me.
Ok, welcome back. Let me just say that agave nectar really pisses me off.
Our current notion of "sweet" is disturbingly far from what is truly natural and part of the process of switching to a primal diet is to get used to what is actually sweet. It sucks. I don't have any soothing words for you on this one. If you want to use agave nectar/syrup, go right ahead, but do not think that you are making a healthier choice. Desserts and sweets are not necessarily meant to be healthy, and really people, IT'S OK FOR THESE THINGS TO BE UNHEALTHY. Seriously. There is nothing wrong with a homemade cake that's actually just a homemade cake. It's all about the frequency that you eat The Cake. You have to take the personal responsibility to adjust your concept of "everyday" sweet, and what moderation of sweets is. Eating "paleo" brownies everyday after dinner means you are missing the point. You haven't actually changed your behavior, you've just switched it out for what you believe to be a more acceptable substitute.
Ok, now go out there and eat real food, question anything that says All Natural, and don't be another sucker for the quasi-natural food industry.
/rant
xox
Before I begin this post, please visit this post from Food Renegade and then come back to see me.
Ok, welcome back. Let me just say that agave nectar really pisses me off.
Our current notion of "sweet" is disturbingly far from what is truly natural and part of the process of switching to a primal diet is to get used to what is actually sweet. It sucks. I don't have any soothing words for you on this one. If you want to use agave nectar/syrup, go right ahead, but do not think that you are making a healthier choice. Desserts and sweets are not necessarily meant to be healthy, and really people, IT'S OK FOR THESE THINGS TO BE UNHEALTHY. Seriously. There is nothing wrong with a homemade cake that's actually just a homemade cake. It's all about the frequency that you eat The Cake. You have to take the personal responsibility to adjust your concept of "everyday" sweet, and what moderation of sweets is. Eating "paleo" brownies everyday after dinner means you are missing the point. You haven't actually changed your behavior, you've just switched it out for what you believe to be a more acceptable substitute.
Ok, now go out there and eat real food, question anything that says All Natural, and don't be another sucker for the quasi-natural food industry.
/rant
xox
Monday, March 8, 2010
Wednesday, March 3, 2010
Heavenly Pairings
Helloo! Long time no talkie (postie?)! I hope all is well in your respective worlds. Here are some heavenly pairings for you to try on your own:
Ground Lamb + Dried Currants
Shredded Cabbage + Scrambled Eggs
Coconut Butter + Raisins
Chopped Kale + Raisins or Dried (Unsweetened) Cranberries
Bacon + Leafy Greens
Tuna + Marinated Artichoke Hearts
Tahini + Broccoli
Do you have a heavenly pairing to share? Leave it in the comments!
Ground Lamb + Dried Currants
Shredded Cabbage + Scrambled Eggs
Coconut Butter + Raisins
Chopped Kale + Raisins or Dried (Unsweetened) Cranberries
Bacon + Leafy Greens
Tuna + Marinated Artichoke Hearts
Tahini + Broccoli
Do you have a heavenly pairing to share? Leave it in the comments!
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