Monday, June 21, 2010

Scallop, Orange + Cucumber Kabobs

This is a tasty recipe from Everyday Food.  It calls for 2 Tbsp of honey for the marinade.  2 Tbsp of honey contains 34 grams of carbs but split among 4 servings - so that's really only 8g per serving.   The ginger in this recipe is for flavor when cooking and unless you are very adventurous, should be discarded before eating.
Kabobs are great with either metal or wooden skewers.  If using wood, they must be soaked in water for 30 minutes before using.
photo belongs to

For 4 servings you will need:
Olive oil for the grill
2 Tbsp honey
1/2 navel orange, halved and cut into 1/2" wedges, plus the juice from the other half of the orange
8 very thin slices peeled fresh ginger
1/2 cucumber, halved lengthwise and cut into 1/2" slices
1 lb large sea scallops
Coarse sea salt and ground pepper

1.  Heat grill to medium  - clean and lightly oil grates.  In a small bowl combine honey and orange juice.

2.  Thread oranges (through the skin), ginger, cucumber, and scallops on to the skewers, beginning and ending with oranges.   Season with salt and pepper.

3.  Grill kabobs until the scallops are cooked through, 4-6 minutes, turning and basting with honey mixture half way through.

Thursday, June 17, 2010


This is so quick and easy - we eat it at least once a week, if not more.  This can be done with lots of variation on the protein - ground beef, chicken, shrimp.  We happened to have ordered more beef from Slankers than God should allow, so we are eating beef tonight.

For four servings you will need:

Romaine lettuce leaves
1 Lb ground beef
Taco seasoning

Taco Toppings:
shredded cheese
anything else you like on your tacos

1.  Brown the beef (or chicken or shrimp) in a saute pan
2.  Drain any fat and add 1/4 cup water and taco seasoning to the pan and saute until sauce thickens a little and meat is well seasoned.
3.  Place meat on romaine leaf and top with taco toppings.

For shrimp we like to use white cheddar cheese and green peppers to top them.   Ole!

Wednesday, June 16, 2010

Primal Packing - Road Trip!

Remember how it used to be on road trips - stop at the first gas station and load the kids up with Doritos and cookies and anything else they can puppy-dog eye you into?  And for me - I LOVE CANDY.  Love.  Like sticky, sugary candy.  You know - milk duds and tangy taffy.  It's not a road trip without red ropes licorice.  LOVE the chewy sprees and gobstoppers.  It's a road trip - we don't eat this stuff all the time - why not splurge?

Well, we don't eat that stuff at all anymore.  (And I bet our road trip will be a lot calmer in the back seat!).  So I have prepared some snacks that we all love and that will (hopefully) keep us from falling into the convenience store trap.

Sunday, June 13, 2010

Carne Asada

I should have been born Mexican.  I really could eat Mexican food every day.  Now that we are primal eaters, it's just a little bit less fun - tortilla chips and really good salsa or guac and flour tortillas wrapped around burritos, or tacos, or quesadillas are some of the best tasting things in the WORLD.  But we can still eat Mexican food and this carne asada is one of my favorite things to order when we go out for Mexican.  It's perfect with a side of guacamole and hot salsa.   It needs to marinate for a couple of hours, so plan ahead.  

photo belongs to
For four servings you will need:
3 peeled garlic cloves
1/3 cup fresh cilantro
1/2 cup Mexican style lager beer (Corona works well)
grated zest of 1 lime
1/4 cup lime juice
1/4 cup canola oil
1/2 Tbsp chili powder
1 tsp ground cumin
1 tsp oregano
1/4 tsp ground red pepper
1/2 tsp salt
1 flank steak

1.  Place all ingredients (other than the steak) in a food processor to make the marinade.
2.  Marinate the steak in a ziplock bag for 2-24 hours, turning occasionally.  Remove from the fridge 1/2 hour before grilling and bring to room temperature.
3.  When the steak is grilled to your preferred temperature, let it sit on the cutting board for 3-5 minutes - if cut too soon it won't be as juicy.
4.  Turn the steak so that the long end is facing you and the direction of the muscle fibres is running horizontally.  Hold a carving knife 45 degrees to the meat and cut across the grain into thin slices.

Wednesday, June 9, 2010

Chicken Curry Clafouti

Have you tried the Blueberry Clafouti?  My family thinks it's missing something - the kids said it wasn't sweet - they wanted me to add SUGAR.  But we don't eat that.  My husband remedied it by adding, of course, tabasco.  He could eat that stuff on pancakes.  I think it needs more cinnamon.  If you have tried it or any variations - please let me know in comments. 

Last night we made the real recipe from Mark's Daily Apple with curry and chicken and it was DEVINE.  We will be making it again and again.  It's so quick and easy - perfect for busy nights when you don't want to stand in the kitchen for a long time.  

Sunday, June 6, 2010

Blueberry Clafouti - Primal At It's Finest

This morning Mark posted a recipe for Chicken Curry Clafouti.  I took the idea and ran with it.  This smelled so good while it was baking and it another great option for breakfast when you get tired of eggs.

For 8 servings you will need:

6 eggs
6 Tbsp butter, melted and cooled to room temp + 1 pat to grease the pan
3/4 cup cream, half & half, or coconut milk
2 tsp cinnamon
2 cup blueberries

1.  Preheat oven to 400 and butter a 10" pie pan
2.  Whisk together eggs, cream and butter until creamy and frothy
3.  Mix in cinnamon and pour into pie pan
4.  Add blueberries to pan
5.  Bake about 40 minutes or until top is golden and fluffy

Thursday, June 3, 2010

Coconut Oil in Your Eggs

Did you know that coconut oil makes your scrambled eggs really fluffy and light and buttery tasting?

And did you know that coconut oil benefits your hair, skin, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion, relief from kidney problems, heart disease, high blood pressure, diabetes, cancer, dental care and bone health?  It's a miracle oil.  I highly recommend it.