Friday, February 28th, 2014
Strawberry Coconut Milk Ice Cream
Kamea (my 3.5 year old):
Greg: He usually doesn’t wake up until early afternoon, and at that time he has his Coffee Shake.
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Friday, February 14th, 2014
Here’s what’s on tap at our house…
Cinnamon Apple Chicken with Buttered Purple Cabbage
Thursday, January 23rd, 2014
Kamea when she turned three over the summer.
I frequently get asked about my life these days. How is my family faring on our omnivore diet since ending a decade of being vegan (read more about that here and here)? What are we eating? How’s life in general?
Life in general is awesome. :) I’m living a dream life and feeling overflowing gratitude every day. We’ve been traveling a bit, going on lots of play dates, spending extra time with my parents, and we have seen the movie Frozen three times. :)
What are we eating? Has anything changed since my last update? Not much. You can pretty much see what we’ve been eating from my food journals and all of the recipes I post. But, for those who are new here, our diet is higher in fat, moderate for carbs (with some days being lower in carbs), and comprises a ton of high-quality animal products, including:
- Wild caught fish, usually salmon (including wild caught salmon roe)
- Grass-fed and pasture-raised meats (including massively nutrient dense organ meats and bone broths) How can I eat organ meats? Well, it’s been a process to find the best way I like them but finally that’s happened. I hide liver in butter-and-brandy-rich pate as well as in cheeseburgers smothered in BBQ sauce like this one. I hide beef heart in stew and enjoy some weird beef tongue in this recipe here (and beef tongue in ratatouille is my new favorite way, recipe coming soon). I am determined to keep my family eating grass fed offal (i.e., organ meats), and so far they’re totally loving them, thankfully, because the nutrition is stellar and unbelievable. These organ meats are the true super foods of the world.
- Sardines, Oysters (and other shell fish)
- Pasture-raised organic eggs
- Organic vegetables
- A little fruit (usually in the form of berries)
- Grass-fed butter
- High-quality oils (grass-fed ghee, high vitamin butter oil, coconut oil, MCT oil)
- Coffee shakes (yum!)
- Organic Norwalk cold pressed fresh green juice but the recipe is different from what I used to in the past (no heavy greens like kale, collards, or spinach because when we consume those now they’re cooked). The recipe is usually celery, cucumbers, romaine, cilantro, occasionally parsley and other herbs, and we might have a pint or two every week or so.
- Supplements These change based on our diet for the week as well as new things I learn every day. I’ll soon share how I make my own liposomal vitamin C.
- White rice (occasionally)
- Dark organic fair trade chocolate
- Raw organic sauerkraut (I love Farmhouse Kraut)
- Nuts and seeds (sometimes these appear in the form of paleo style treats like my Vanilla Chocolate Chunk Cookies)
- Dairy products like raw grass-fed organic cheese, grass-fed organic ice cream (not raw, usually Straus brand), and grass-fed organic yogurt (not raw). After some experimentation it seems we tolerate them very well. The ice cream and yogurt make up a very small percentage of our diet and it doesn’t make a regular appearance, but we do have it sometimes. It must be from free range grass fed cows and organic. I go back and forth on dairy… some say it creates inflammation but others say if it’s high quality and tolerated then it can be very nutrient dense.Therefore, we enjoy it at times and other times we abstain for awhile.
As you can imagine, we don’t eat out very much. As much as I love cooking, I do need a break from the kitchen. I make almost everything from scratch, and that’s a lot of time in the kitchen for three meals a day. So on occasion we go out to eat for gluten-free pizza (maybe once every 10 to 14 days) and we also go to Chipotle every couple of weeks. I really don’t care for Chipotle’s crap oils they use on their rice and for cooking, but a girl needs a break from meal prep, ya know? I sure wish there were some options with truly high quality everything. I can find a grass fed burger here in Scottsdale, but the salad it’s served with has junk canola oil on it as an example. Sigh.
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Wednesday, January 15th, 2014
Veggie Dinner (Gluten Free Paleo Vegetarian)
- Homemade Liposomal Vitamin C I like vitamin C in a liposomal form because it’s supposedly SO much better absorbed and assimilated. But, it’s not cheap to buy and take on a regular basis, therefore I’m now making my own to reduce the cost drastically, but you can buy it here.
- Grass fed beef n liver cheeseburger (no bun) from last night’s dinner. When I make her a patty I cut it in half so she has half for dinner and 1/2 the next morning cold from the fridge. The cheese is always raw, grass fed, organic/hormone free. My favorite way to consume grass fed liver is to hide it inside grass fed ground beef cheeseburgers (no bun). Will share my killer recipe soon.
- Organic strawberries
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Thursday, January 2nd, 2014
Buttered Cauliflower Puree, grass fed bison steak burger, and Basil Tomatoes Provencal
A lot of people tell me they’re looking for dinner ideas. Here’s a dinner I quickly threw together one night, and Greg said he definitely wanted me to make it more often.
Basically, while the tomatoes were baking, I steamed organic cauliflower. Then, I put the burgers on my Le Creuset enameled cast iron skinny grill (mine is the round one, but the one featured on Amazon is rectangle). While those were cooking I blended the cauliflower with grass fed butter and sea salt.
I did my best to present our plates in a fancy way, because I am continuoulsy inspired by cooking shows. That’s clearly an area in which I need practice. Sigh.
Saturday, December 7th, 2013
Wild Caught Salmon with weird looking pureed red potatoes.
As frequently requested, here is another food journal. :)
Kamea: organic strawberries. Wild caught Roe. Raw organic pecans. Raw organic cashews. Grass fed organic beef summer sausage. Chlorella. Organic rice crackers. 2 tiny squares Dark (85%) chocolate. An hour later she also ate a Kits organic bar.
Me: BulletProof coffee
Kamea and me: Leftover pasture raised organic chicken and vegetable soup. Butter Almond Flour Cookies.
Kamea and me: Baked Cilantro Lime Salmon (I like having fresh cilantro when we have wild caught salmon, because the salmon has some mercury in it. The cilantro helps combat the mercury). Mashed red potatoes with sautéed onions and grass fed butter. Homemade chocolate ice cream.
Tuesday, November 26th, 2013
Omnivore Food Journal
Mini Breakfast #1
Wild Caught Salmon Roe
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Sunday, November 10th, 2013
Sweet Paprika Baked Chicken (gluten free paleo)
Breakfast: Decaf Bulletproof Ice Cream Coffee (2 cups Upgraded coffee with homemade chocolate ice cream blended in)
Lunch: (Left over) Heart Stew (amazing stuff). Quart herbal tea. Supplements.
Dinner: Sweet Paprika Baked Chicken. Roasted Cauliflower n Garlic. Chocolate Almond Coconut Ice Cream (homemade).
Friday, October 18th, 2013
Mini Breakfast #1
Mini Breakfast #2
- 1 T Roe with fresh lemon juice
- Raw cashews
- Dark Chocolate (85% dark, organic, and fair trade)
- 2 slices Vanilla Paleo Bread
- Raw carrots and celery
- 4 Gently scrambled (pasture raised) eggs
- Steamed cauliflower with lemon chive grass fed butter
Wednesday, September 25th, 2013
Coffee Shake – looks like a lot of stuff, but it still only takes a couple of minutes to make.
I get asked a lot about the things my family eats. Here’s the breakfast Greg usually has. Lucky for me, he’s happy to have the same thing day in and day out. On occasion, I rotate other things into his breakfast options, but I’d say the one he gets most often is his Coffee Shake, and he LOOOOOVES it. I love it because (it’s easy and) I can make this hours before he wakes up and it’s sitting in the refrigerator for him.
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