Recipes {and some other food stuff}

I’ve had several requests for some recipes and just basic info on what ingredients we use to cook with on a daily basis.

Here are a few of our favorites and just basic everyday things we like…

We cook with extra virgin olive oil and coconut from Costco…

IMG_3587Some of the everyday spices/condiments we use to cook with are:

Salt, pepper, red pepper flakes, homemade chili powder (recipe below), garlic salt, Montreal steak seasoning (from costco), lemon pepper, dry and fresh rosemary, thyme, oregano, basil, cinnamon, cumin, coriander, curry powder…depends if it’s summer or fall, I’m know there’s more but that’s our basic stuff.  Gluten free soy sauce, sesame oil, dijon and yellow mustard, yogurt, fish sauce, my salad dressing, (full fat) coconut milk.


Starches-sweet and white potatoes, white rice.  Rice cakes, rice crackers, some beans.  Buckwheat waffles (i’ll do a recipe/post on that later).

We also always have on hand raw almonds, walnuts and macadamia nuts.  I also like pumpkin and sunflower seeds on my salads.

I don’t like steak, let’s just get that outta the way since a lot of people assume that’s what primal eating entails…it can, but I don’t like it.  On a weekly basis we eat boneless, skinless chicken breasts, ground beef, various chicken sausages, chicken wings and sometimes turkey and pork tenderloins.  Dan likes lamb spareribs, I don’t 🙂  Dan likes fish, but I’m not a fan. I like the white fish tacos we have and a good grilled salmon every now and again, but that’s about it.

We also don’t buy organic produce.  Too much money.

Veggies and fruit-whatever is in season.  We always buy in bulk since we eat so much… mixed greens, kale, snap peas, mini cucumbers, red/yellow/orange mini peppers, brussels sprouts, broccoli.  Depends on what else looks good.   Clementines, apples, berries if they are in season, pineapple, always have frozen berries on hand…etc.


Alton Brown’s chili powder  (you should make this, don’t buy already made from the store!) SOOO much flavor!

3 ancho chiles, stemmed, seeded and sliced
3 cascabel chiles, stemmed, seeded and sliced
3 dried arbol chiles, stemmed, seeded and sliced
2 tablespoons whole cumin seeds
2 tablespoons garlic powder
1 tablespoon dried oregano
1 teaspoon smoked paprika
Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.
Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.
Coconut Curry Meatballs- our version, but started out from the Primal cookbook 
1 lb ground meat (we used beef, but chicken or turkey would be good)
1/2 of red, yellow or orange pepper, finely chopped
2 garlic cloves, minced
1 egg
3 t. curry powder
1/2 t. salt
handful cilantro, chopped
1 T. Sriracha
3-4 squirts fish sauce
1/2 can coconut milk
1/4 C. plain full fat yogurt
1/2 lime
1-2 scallions (garnish)
Sauce:  is the coconut milk, yogurt, lime and 1 t. curry powder, 2 squirts fish sauce
Directions & Meat: everything else goes in here with the meat.  Combine all together, make in to whatever size meatballs you’d like.  Brown in a pan.  Add the sauce.  Cover and lightly simmer for 10-20 mins, depending on the size of meatballs.  Serve with sauce.  We served over thinly sliced purple and green cabbage but you could do plain rice or Quinoa. Garnish with sliced scallions and more cilantro.  *These are fairly loose meatballs, so be careful handling them.
We LOVE Alton Browns Shepherds Pie recipe
Recipe HERE
For the topping instead of mashed potatoes we do mashed cauliflower.  Just steam a head of it til way soft.  Drain the water and then take an immersion blender to it with butter and parmesan, salt and pepper to taste.  AMAZING!  You could even do half potatoes and half cauliflower (for less carbs)
*We also use our BBQ almost everyday.  We’ll do chicken or a pork tenderloin that’s been marinating in some soy sauce, sesame oil, lemon juice and/or dijon mustard.  We also do chicken with just a rub of some sorts…steak seasoning(only), chili powder or dried oregano, thyme and rosemary salt and pepper.   I like just some salt and lemon pepper.
Asian Burgers
Dan threw this together a while ag0 and it was good, so we use it a lot now
1 lb ground beef or turkey
1T. soy sauce
1T. dijon mustard
1T. sesame oil
1T. sriracha
1 minced garlic clove
1 T. minced, fresh ginger
2 scallions
Combine all ingredients and make your burger patties.  Grill ’em up!  We don’t eat with a bun obviously, but usually have some steamed veggies with it…whatever we have or feel like on the side.
Flourless Chocolate Cake from Real Simple.  Ali makes this and it’s to die for, our favorite!
(My sister Jenn also makes a flourless chocolate torte that is SO good.  I’ll put that up soon, too)
I pretty much never buy salad dressing.  We do however buy BBQ sauce.  We like Bulls Eye brand (check to make sure it doesn’t have HFCS in it, some do)  BBQ sauce is great to marinade pork or chicken in or as a small dip on the side.
I’ve posted my dressing ingredients/directions before, here it is once more.
I’ve never really measured these, so I go by taste…
Fill to 4 oz. line with (mostly) equal parts red wine vinegar, balsamic vinegar and soy sauce (I do a bit less on the soy than the other two)
Fill to 12 oz. line with extra virgin olive oil then put in about 1T. dijon mustard and micro plane (or mince) one clove garlic.  Shake and store in fridge.
The longer this sits, the better it tastes.  12 ounces usually lasts me about a week or so, depending on if Dan is using it.  I don’t skimp putting this on my salads everyday, as these are all good-for-you ingredients with healthy fats your body needs!
*I’ll try and do one post a week on recipes and just food/workout related stuff .  Enjoy!

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