I’m not 100% sold (as Im quite confident my occasional dippage into the Pop Tart box isnt on plan) yet I do incorporate many recipes from this way of eating in my daily ‘diet.’
I especially liked this post about fish (Ive been known to have the ability to make cod taste like underwear. How the Ren Man knew what underwear tasted like I shall never know.) & this post where Ms. CaveCooker shared with her readers a typical shopping list.
It was after reading the shopping list post that I stalked her until she caved (get it? punny? no? ok.) and agreed to do a guest post.
I am a new blogger/long time lurker.
I chose the name ‘Cooking in Our Cave’ to reflect my personal style of eating, which is based on principles from the Calorie Restriction/Optimal Nutrition, or CRON style of eating, and Paleo/Primal eating.
I have followed this eating style for 5 years, and have maintained a 20 lb weight loss for about the same period.
I started my blog to add a female voice to the Paleo eating blogging world, where women are in short supply, and also to show that people who practice CRON are not, contrary to popular belief, miserable starving creatures
I love to cook, and I love food, I want to show how I reconcile those loves with eating what I believe is the optimal diet for me. I post about what I eat, how I cook, and the occasional rant on nutrition and/or other social issues around food that interest me.
Here is what I made for dinner last night:
5g bacon grease
150g (1/3 lb) carrots, chopped in large dice
150g onion (1/3lb), chopped in large dice
150g celery (1/3lb), chopped in large dice
2 cloves garlic, chopped fine
1 lb (454g) 90/10 ground beef (grass fed if you can get it)
2 28oz (1500 g) cans Fire Roasted Muir Glen tomatoes, or any other brand you favour
2 bay leaves
1 tbsp chili powder
1/2 tsp cumin
1 tsp red chili flakes
1 tsp green jalapeno chili flakes
1 tsp ground pasilla peppers
Salt and pepper to taste
1. In a large stewpot with high sides, over medium heat, saute carrots, celery, and onion in bacon grease until onion is translucent and carrots and celery are softened, 5-7 minutes.
2. Add garlic and saute for one more minute.
3. Lower the heat to low and add beef. Saute until brown, stirring to ensure all the meat is browned evenly.
4. Add in the two cans of tomato and the bay leaves. Turn up the heat to medium, give all the ingredients a good stir, and watch the pot until the mixture boils.
5. Lower the heat to medium/low and cook for two hours. For the first 3/4 of an hour, do not stir the pot. Let the tomato mixture burn on the bottom, it adds a delicious flavour to the chili. After the first 3/4 of a hour, stir occasionally, scrapping the bottom of the pan to incorporate those nice charred bits into the chili. When the mixture seems to be getting dry, add a cup of hot water and keep cooking.
6. After two hours, add the chili powder, cumin, chili flakes, jalapeno flakes, pasilla, and salt and pepper. Give the pot a good stir, and let cook for one more hour, until the mixture is a deep red brown.
7. Serve with any garnish you like. This recipe feeds the SO and I for a couple of days, lunch and dinner. I had it with a side of braised cabbage.
There you go, People.
Insight into her Paleo-head & a recipe to boot.
Now ask away.
Any preconceived Paleo diet notions you wanna inquire about?
Unclear what it is still and want more?
Ready to make the Paleo Chili & need more information ’bout the bacon grease (as do I)?
Please to hit us up in the comments.