How To: Cook A Steak

Posted on March 24, 2012 by
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To me, there is no food on Earth better than a steak.  I could eat steak with any meal at any time of the day on any day of the week.  It’s human to have a “favorite” food, and usually it’s shrouded in strong emotion.  When a person eats their favorite food made just the way they like it, it’s like a love affair.  When a person’s favorite food isn’t prepared properly and the quality is poor, it’s almost like a personal insult.  I feel this way about steak – great steak is one of the finest pleasures in life, while bad steak is a crime against nature. Ordering any food can be risky while out at a restaurant.  Steak is one of the riskiest … Keep reeding…

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Leg of Lamb Stuffed with Goat Cheese, Figs and Fresh Basil with Balsamic Glaze

Posted on March 11, 2012 by
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I ate well growing up.  Coming from an Italian family, bread and pasta were an almost daily occurrence.  However, chicken, pork and beef were the staples of my family.  We were big meat eaters, and I can’t think of ever sitting through a single vegetarian meal that wasn’t pizza-oriented.  Thankfully, takeout was a rarity at my house and nearly all my meals growing up were home-cooked, so this surely helped offset a lot of the damage from all that wheat.  Still, my parents were picky eaters.  Even seafood was a rarity – I had to beg for it.  Thankfully, my grandparents loved seafood and would regularly take me out for it or make it for me. I’m sad to say we were a lamb-free household.  … Keep reeding…

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High Protein Dark Chocolate Hazelnut Ice Cream

Posted on February 23, 2012 by
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It has been a crazy past few weeks.  I just completed moving to a new town.  Moving is never fun.  I dislike it so much, it’s on my “Things I’d rather watch a State of the Union speech than do” list.  Now that I’m settled in my new place, updates will become more frequent once again. I wanted to cover something a little special this week: dessert.  It’s easy to make a delicious, healthy meal for breakfast, lunch or dinner for an athlete or bodybuilder – steak, eggs, fish, vegetables, maybe some potatoes or fruit – the possibilities are endless.  The idea of dessert is a lot more challenging.  The very sound of the word “dessert” to someone looking to maintain low levels of body … Keep reeding…

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Easy Cinnamon Cocoa Spare Ribs

Posted on January 25, 2012 by
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I find my tastes change with the seasons.  In warmer weather months, I prefer lighter foods.  Chicken, pork tenderloin, beef filet, crisp salad greens and fruits make up a big portion of my diet.  But when the seasons change, temperatures drop, days get shorter and nights grow longer, something magical happens.  Suddenly, I crave deeper, richer foods.  Fattier cuts of meat become instantly more attractive and my interest in fruits drop off pretty dramatically.  Ribeyes, squashes and potatoes come roaring into my life with a vengeance.  It’s like clockwork, and a top priority of my Primal lifestyle is to listen to my body.  Hey, it knows best what it wants, right? I could live exclusively on red meat.  In my opinion, nothing is tastier, healthier … Keep reeding…

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How To: Make Ghee

Posted on January 12, 2012 by
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Some call it ghee.  Some call it clarified butter.  Some call it drawn butter.  Whatever you care to call it, it is the pure fat rendered from butter after removing the milk solids and water from the butterfat.  Popular with many cultures around the world, ghee is surprisingly absent from the average American’s kitchen.  Ghee is a very versatile cooking fat, has fantastic flavor and goes well with almost everything, yet it is very difficult to find in a standard grocery store.  Because of the limited (and often expensive) availability, it usually makes the most sense to render your own ghee.  Today’s post will serve as a how-to to make your very own ghee. Why ghee? Most people don’t have ghee readily available at their … Keep reeding…

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Braised Winter Roots

Posted on January 8, 2012 by
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Lately, I’ve been making it a point to eat more seasonally.  Whether or not there is an impact to one’s health by eating seasonally or not is debatable, but one thing is certain: our ancestors wouldn’t be eating salads with dark green romaine lettuce, ripe red tomatoes, sweet peppers and crunchy cucumbers in January.  The vegetables just aren’t available during this time of year.  Winter is the time for roots and tubers.  I know I personally crave more starch in the wintertime, but I also eat my macronutrients cyclically – I like to keep my dietary fats and carbohydrates separate.  For me, life doesn’t get much better than a big, juicy ribeye with roasted potatoes but unfortunately, that’s a meal that will very rarely find … Keep reeding…

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