Finally, my chili recipe

Hey all! Been a very long time since I posted anything here. I get enough requests for recipes that I wanted to put this one in an easy place to share. So here it is! It’s very basic chili, but it’s good an hearty. Goes great over a baked potato, or a pile of mashed sweet potatoes, or a bowl of cauliflower rice.

This recipe scales very well, so I’m going to write it for 1 pound of ground beef but rest assured that you can just multiply it to get it to whatever amount you want to make. The basic recipe originally called for 2 pounds, but I rarely start with less than 4 or 5 anymore.

Basic Paleo Chili

1 lb ground beef

1 tbsp fat (butter, coconut oil or my personal favorite: bacon fat)

1 medium onion, diced

2 cloves garlic, minced

1 tbsp roasted green chiles, diced

1 can (14.5 oz) crushed or diced tomatoes

1 tsp salt

½ tsp Italian seasonings

1 ½ tsp paprika

2 tsp chili powder

Put the bacon fat into the pot and melt it over medium-high heat. Add onion, garlic and chiles. Cook until the onions are cooked through, or longer if you want to brown them a little (I usually do). Add the beef and stir. Cook until the beef is brown, or longer to cook off most of the remaining liquid. Add the can of tomatoes and the seasonings, and stir. Turn heat to medium-low. From this point, you’re really just cooking down to your desired level of thickness. I usually simmer at least two hours, but you can cook longer or shorter depending on your preferences.

That’s it! Easy enough to do multiple times a week if you’re us, and it scales beautifully. I’ve made it with as much as 12 pounds of beef (with everything else increased to match) and it works great.
Original recipe here: http://easypeas-y.blogspot.com/2012/04/paleo-chili.html

Pizza Potatoes

Hey all! Haven’t posted here in ages, but I couldn’t go any longer without sharing this recipe. It was adapted from another I found that worked well, but wasn’t quite what I wanted. So I decided to take that general idea and adapt it to be a little faster (something I can make entirely after getting home from work). Here’s what I came up with. Sorry I don’t have any pictures yet. I’ll take some next time I make a batch, and add them in. Enjoy!

Pizza Potatoes

2.5 lbs potatoes, cubed to 1/2″-3/4″

2 tbsp bacon fat

4 oz pepperoni, sliced

16 oz bulk sausage (or link with casings removed)

1 bell pepper, diced

1 medium onion, diced

4 cloves garlic, minced

2 tsp salt

2 tsp italian seasonings

1 pound shredded mozzarella

24 oz marinara sauce

In non-stick skillet, brown potatoes in bacon fat on medium heat. Move potatoes to 9×13 glass baking dish. Brown sausage and pepperoni for several minutes before adding onion, garlic and red pepper. Cook until the onions are translucent, then add potatoes back to the mix for a few minutes just to get some of the pepperoni juices spread around on them. Add your salt and seasonings. Move everything back to the glass baking dish and stir in the marinara sauce. Top with mozzarella cheese, cover with foil and put into the oven at 350º for 30 minutes. Remove foil and bake for additional 15 minutes. Allow to cool and serve.

We’ve also added mushrooms and black olives to the mix on some occasions. You can modify this recipe any way you like to match your favorite pizza toppings.

Thanks for reading!

More links, as I chew through my Google Reader backlog

Hey all! Back again, with a lot of great links. Most are from The Paleo Mom, since I hadn’t read her posts in far too long and she always has a ton of great ones. I’ll pull a few from other places, too, and probably see if I can throw a few from my overflowing link bucket into the mix, too. Gotta get these things out there!

The Importance of Fish in Our Diets – I’m still not where I’d like to be with my seafood consumption, but I’m to probably one serving a week. It’s not enough, but it’s moving the right direction, at least.

Artichoke Stuffed Artichoke – This sounds really good! I love artichokes, but never really make them myself. I’d love to start though, since they’re so tasty and give me a good excuse to eat something dippable (I’m like a giant, hairy 4-year old).

Coconut Oil Poached Tilapia – More recipes for cooking fish means more chance I’ll cook fish, right? Seems like a solid plan.

Carbohydrate Recommendations for Kids – This makes a lot of sense to me. Kids need some protein and fat as building blocks for their growing structures, and need plenty of carbohydrate to fuel their activity and growth. I don’t think it makes sense to put a child on a very low carb diet unless they’re already overweight and metabolically broken. As long as they’re healthy and active, just let them eat what they want. I really like the recommendation to present them with a variety of choices and let them eat what they want, since I’ve also heard that helps to avoid picky eaters.

Is Fermented Cod Liver Oil Really All That Magical? – Yes? It certainly seems like it is. I don’t eat many organ meats at all, so supplementing with some good quality CLO just seems like a smart move on my part. I also go with the orange-flavored capsules, and they do has a flavor to them (more of a smell, I’d say) and it is distinctly not orange. I don’t get fishy burps from the pills though, and honestly I’m a freaking adult. I can take a pill that’s good for my health even if I don’t love the flavor.

The Ingredient Allowed in Organic Food That Can Cause Cancer – It’s carageenan, which we were very specifically avoiding while on the Whole 30, but it sounds like it’s worth being adamant about all the time. I have a hunch (going to be testing soon) that the carageenan in the cream we typically buy (Organic Valley) is what is causing digestive upset for me and my wife, rather than the dairy itself. Kalona heavy cream contains no carageenan, so we’ll be getting that and seeing if we have the same response to it as we have been to OV. I’m hoping not, but Science! will tell us for sure.

Recycled Toilet Paper Not Such A Great Idea After All – Keeping BPA away from your sensitive areas seems like a safe bet. I won’t go far as to say “don’t trust chemicals” because…everything is chemicals. But I will at least say that identified, potentially harmful chemicals don’t need to be in close proximity to my personal areas. That seems reasonable, right?

That’s probably enough for one day. I’ll try to get back tomorrow with more. Thanks for reading!

 

Links! Not too many, but I’m easing back into it.

Hey guys! I had some fun links I wanted to post, so here you go. Not as many as I’d like, but I’ll try to keep ‘em coming.

Also, there’s been plenty going on in my own life, but too much to get to with the time I have today. Suffice it to say that I was at 201 and 12.8% body fat this morning, which is one of the lowest I’ve ever seen on my Omron. Woot!

Calories and Carbohydrate – This is another great example of Dr. Guyenet making me think about things. Nothing in nutrition is as simple as we’d like it to be, but it’s tough to deny that starving people tend to lose weight. I really, really want to see some of the AHS 2012 presentations. I hear that some of them relating to carbohydrates got a little heated, and there’s nothing like a little nutritional brouhaha to get my blood up. I don’t watch much TV, so I have to make my own fun. Sue me.

Suddenly Last Summer – Dr. Feinman discusses some really neat science, specifically treating cancer patients with a low-carb diet intervention. Sounds like it worked very well, and the next step is breaking through the intellectual inertia that just doesn’t want to see it. Fingers crossed that it’ll work out. I think that could be huge for people, and would make such a difference in so many lives.

Healthwatch Reno – More on the program Robb Wolf is working on with Specialty Health in Reno. Exciting stuff, for sure!

Defining Junk Food – This is a great, short piece about the dangers of gov’t intervention in nutrition. As many of us in the whole/traditonal/ancestral food worlds know, there’s nothing wrong with saturated animal fats from healthy animals, or with fruit, or with reasonable quantities of local, raw honey. Even if a government agency wanted to help people avoid “unhealthy” foods, there’s no guarantee that such an agency’s idea of what’s healthy would look anything like what I know to be healthy for me and my family. I’d rather they just stayed out of it entirely and let the magic of the information age work to educate people.

Plantain Crackers – These are nut-free and egg-free, which is important to me ever since we figured out that my wife has an egg sensitivity. They sound really good, and could be great with some kind of dip, or with tuna salad. Actually, that sounds awesome. I love my tuna salad with something crispy, and these would be perfect. I just gave myself a great excuse to make these!

Okay, that’s all for now. Thanks for reading!

Whole 30 – Week 3

One more week, one more check-in from me. Here goes:

 

I’m really starting to see some difference now. Significantly less on the sides, and a little definition around the upper chest. Score!

I think this perspective shows even more. I’m seeing increased definition in my shoulder, a flatter stomach, even a leaner neck and chin area. Pretty cool!

A couple other cool things. I made this dressing: Paleo Caesar it’s really tasty, and tastes just like creamy caesar dressing from a bottle. I used the It Starts With Food recipe for my latest batch of olive oil mayo and it turned out perfectly. Best taste and best texture of any recipe I’ve tried. here it is, if you want to give it a try:

  • One egg
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp dry mustard
  • 1 1/4 cups light-tasting olive oil
Put the egg and the lemon juice into the blender or food processor (or bowl, if you don’t have those) and let rest for 30 minutes to come to room temperature. Add dry mustard and salt and 1/4 of oil and start mixing. Once the mixture is smooth, you slowly (very slowly) add the remaining oil until it’s all gone. Voila! Mayo.
What else? Oh, I also made the ISWF BBQ sauce, and that’s been really good, too (I’ll post a recipe for that one soon). And we made cauliflower rice to go with a curry that some friends brought over. It turned out so well! Here’s the recipe for that, from Nom Nom Paleo: Another (Simpler) Version of Cauliflower Rice
So yeah, lots of cooking. It’s been really fun! We’ve also gotten into a couple of super easy recipes lately. Oven-roasted chicken parts is probably my favorite. Some clarified butter, some salt, some seasonings, cover with foil, into the oven for 35 minutes at 400º, then take the foil off and broil to get a little brown on them. It’s so easy you don’t even know. It’s tasty, too, and organic chicken legs from Costco are crazy cheap.

Okay, here’s a pile of links for you. I have many more, but this will help.

Vegans Secretly Achin’ for Some Bacon – I’m pretty sure this is why my wife married me. Bacon and underpants are a powerful combination.

Off the Wagon or Simple Indulgence? – “There is no cheating or indulging until you are well.” I like this idea. I also like his explanation for why an “indulgence” makes more sense, linguistically, than a “cheat”. I also think it makes sense to limit your indulgences to things that don’t hurt you too hard. If I have a bad reaction to gluten, I wouldn’t have a slice of cake as my indulgence. Your indulgences should be things you can enjoy a little of while staying healthy. If your indulgence makes you unhealthy, it’s too much or the wrong thing. Maybe it’s worth it to you to feel like a sack of smashed butts for a few days because you love cake that much? More power to you, but that’s not my jam. I can find plenty of amazingly delicious things I can eat that don’t make me sick. I don’t want to eat them for every meal, because that would make me unhealthy, but a little bit sometimes is perfect.

iPhone Appcessory Tests if Food is Really Organic – This is just cool. Science!

Chickens Dying From Fowl Light Bulbs – This is for my friends with hens. You might already know this, but it’s not something I would have considered if I had birds, so I figured I’d share.

How Should Science Be Done? – I’ve heard this argument as well, and I was swayed by it. Shouldn’t you be trying to disprove your hypothesis? If it’s your hypothesis ad you’re trying to prove it, doesn’t that mentality lead people to do bad science? I think it’s a reasonable question, but I can also understand Dr. Guyenet’s points. I don’t think that people are suggesting that we never stop trying to prove hypotheses wrong, though, which he seems to imply. At a certain point, those experiments are no longer useful, and I think everyone would agree. The difference is whether, when designing and running an experiment, you are working harder to prove yourself wrong or right? I can still see some benefit to going in with the mentality of trying to prove your hypothesis wrong, mostly from a psychological standpoint. Anyway, now I’m rambling.

Ancestral Health Symposium 2012 – Dr. Guyenet’s perspective on the conference. I’ll be posting more of these as they become available, and links to the talks themselves as well, when they pop up. Should be awesome! I like Dr. Guyenet’s perspective because he’s a little bit on his own in the ancestral health area, though people are slowly moving more towards his ideas, it seems. But he’s always fun, and sometimes he makes the hardcore low-carbers look downright silly. Or mean. And both are super funny to me.

Epic (Sustainable Farm-to-Table) Mealtime – This looks like a heck of a meal.

Why Animal Fats Are Good For You – A talk by Chris Masterjohn that he gave on the Low-Carb Cruise. That sounds like a great way to spend a week, btw. Steak and lobster and lots of garlic butter? Sign me up. Anyway, I like his approach. I also hear he absolutely knocked his AHS talk out of the park from a couple of sources I trust. Can’t wait to see it!

Okay, that’s it from me for today. Thanks for reading!

Whole 30 – Week 2

Jeez, I’ve been meaning to post more but life keeps interfering. Well I’ll at least get these once-a-week updates out, if nothing else.
Let’s get to it:

Honestly, I don’t feel like the pictures are doing me justice. I can feel abs under a thin layer of skin and fat all around my belly button. I don’t know that I’ve ever had that before. I know that I’ve lost significant fat, but maybe it just isn’t showing yet?

This one shows a little better, I think. Definitely less plump up front. I didn’t have a huge amount to lose, honestly, so I shouldn’t be surprised that the result isn’t super dramatic. What I would love to see is a comparison of myself before starting paleo and now. Unfortunately I didn’t take any proper “before” photos, but I’m so much skinnier! In a good way, though.

Okay, what else? Oh yeah, we’ve been making some recipes, too. Here’s one that worked well for us: The Tastiest Whole Roasted Chicken. Period.

We didn’t actually do it whole, though. I broke it down as best I could with my stupid-dull knives and roasted it in sections in a pan with some carrots, celery and onions. All I used to season was salt and a little black pepper and it came out really good! We also used the carcasses of the chickens to make some stock, which I’m currently working on filtering. I’m struggling with it, as I struggled with straining my clarified butter, but I’ve got high hopes that I’ll figure it out eventually.

Okay, I think that’s it. Sorry I haven’t been posting links for you guys. I just haven’t had the time to do them justice, so I’ll have to hit a few giant posts soon and try to get caught up. Thanks for reading!

Whole 30 – Week 1

Hey guys! Just wanted to check in with some news on the Whole 30. We’ve got over a dozen people taking part now, which is pretty awesome. I’ve finished reading the book, and absolutely loved it. We’ve also been getting as many group members together as possible a couple times a week to eat together, talk about progress, commiserate over foods we miss, etc. Overall, everyone seems to be having a good time, though the people who are transitioning to a Whole 30 lifestyle from a SAD are struggling more than those of us who were already paleo/gluten-free or whatever. We’re all still in the early, induction-type phases, though. I think as we get into weeks three and four, we’ll start seeing people universally feeling better.

In any case, I did want to share my pics with you. I’m doing one per week. Here’s the front shot from the day we started:

Side shot from start day:

Front shot from the end of week one. I can really feel myself leaning out. I’m not weighing myself (Boy do I want to, though), but I can absolutely tell by looking and feeling on my abdomen that I’ve slimmed down a fair amount. Just a week! Maybe you can’t really see it in these pictures, but I feel like I can a little.

Week one side shot:

Okay, here’s the start pic and the week one pic side by side. I feel like I can see some slimming on the sides for sure, though it’s definitely subtle.

Side by side shots of the side:

Not sure how much difference I’m seeing there. Most of the change I’m noticing is in the feeling when I touch my stomach. I know I’ve mentioned before that there’s a “loosening” phase when I lose fat, so it may not be getting smaller immediately, but the fat is much less dense, which has been the thing I’ve noticed first before I’ve noticed it going away completely. So that’s cool! I’m only a week into this gig, and there’s plenty of time left for some really serious changes, physically speaking.

Speaking of non-physical changes (hang on, I will be soon) there are a few things I’ve noticed that I’m really hoping the Whole 30 will help me change. For one, I am in the habit of eating something sweet after a meal. Every meal, it seems. Does breakfast usually include dessert? For me it was, for a while. So I’m working on that. Being done with a meal when I’m full, not when I was already full and then ate something sugary anyway. It doesn’t matter if it’s 85% cocoa, organic, fair-trade dark chocolate. The problem isn’t the sweet I’m eating, the problem is the habit that makes me reach for something sweet even when I’m not hungry anymore. The problem is also that treats should be just that, to my mind. There’s nothing special about Tuesday’s lunch. It doesn’t need to be finished with a dessert. Especially if I’m not even going to pay attention to thing while I’m eating it (which is very much how it tends to go). So what I’m working on now is to go without anything sweet after my lunches, maybe including some berries with breakfast, and I will generally have some fruit when I get home from work and with dinner. We’re going through a lot of fruit, which probably isn’t ideal, but it’s certainly a step in the right direction. Both my wife and I have noticed that fruit tastes sweeter when it’s the sweetest thing you eat than it does when you’re constantly dulling your tastebuds with hyper-tasting foods. I don’t know that I’ll ever get to the point where something tastes “too sweet” (you’re talking to the man who invented the jamsicle, here) but I’d at least like to be to the point where a sweet taste is a treat instead of the standard, especially if it’s any kind of added sweetener instead of fruit.

So there we go. That’s what’s up now. I’m enjoying good, solid, hearty breakfasts. Eggs with mustard and baconnaise with some paprika mixed in make for a tasty, non-traditional breakfast food. We’re also really loving the sugar-free bacon we got from US Wellness Meats (I won a $100 gift certificate! Did I tell you guys that? It’s awesome, and I bought so much meat.) and we found some clean breakfast sausages as well. Finding things that are gluten free is a cakewalk anymore, but finding packaged foods that are sugar free is far tougher than you’d think. Most any of the regular brands of hot dogs you see will have sugar in them. Lunch meats will often have sugar in them. Most every sauce, dressing, or anything else will. It’s kinda crazy when you think about it. My lunches thus far are mostly leftovers from dinner or my salads. Unfortunately the Applegate Farms pepperoni that I like so much contains sugar, so that’s a no-go. I found some pre-cooked chicken breast strips at Costco that are far from the highest quality meat, but they are definitely super quick and easy to throw together in the morning. For dinners, we’ve had burgers, steaks, chicken, ribs,smoked pork, lots of broccoli, sweet potatoes, a chuck roast cooked in a stew with carrots, celery and onions that was very good, and probably loads more I’m forgetting. We’re not hurting by any means, and we’re actually saving money, surprisingly enough. Gluten free packaged food is stupid expensive. It’s so much cheaper to eat real, unpackaged food that is gluten free because it’s only got the one ingredient. We’re also cruising through our meat stores pretty quickly, which is awesome! Gotta clear out the freezer and make room for the next cow.

Okay, I’m done for reals now. Thanks for reading!

Practical Paleo Review – Part 3

Hey guys! Unfortunately, I didn’t get a chance to make anything too advanced from the book, but I did clarify butter, make baconnaise, and made the smoky spice mix for burgers again, so maybe three of the smaller recipes are like one big one? I also shared these delicious things with friends, which is what it’s really all about anyway, isn’t it? So here are a few quick and easy recipes from Practical Paleo by Diane Sanfilippo.

Okay, let’s run down real quick:

Clarified Butter – This is pretty easy, though I will freely admit that I’m not all that great at it yet. It seems that my cheese cloth just doesn’t want to strain out the bottom sludge. So when you heat the butter, you get protein skim on the top, then some kind of cloudy nonsense on the bottom. I can skim off the protein or strain out the top stuff, but it seems like the bottom stuff always comes through. Not sure what I’m doing wrong, but I’ll keep experimenting and get back to you. It’s still delicious, so I’m not complaining, I’d just like to be able to clarify my butter to that it’s actually clear, you know?

Smoky Spice Blend – I got the idea to make this and mix it into burgers from Civilized Caveman Cooking Creations, though I think his palate must be a lot more durable than mine, or those of my friends. He recommends putting 2 Tbsp into 1 pound of ground beef for spicy, smoky burgers, but that’s pretty hot. I’ve determined that 1 Tbsp of the mix for 1 pound of is much more my speed. Okay ,here’s how to make the spice mix: 1 Tbsp chipotle powder, 1 Tbsp smoked paprika (I’ve used regular paprika up to now, because it’s what I had, but I bet the smoked stuff would be great), 1 Tbsp onion powder, 1/2 Tbsp cinnamon, 1 TBsp sea salt, 1/2 teaspoon black pepper. That will make about 5 Tbsp of the spice blend, which is really tasty. Worked into burger meat, it makes very flavorful, smoky, spicy burgers. With 2 Tbsp per pound of meat, they’re right at the top of what I still consider tasty before they get into “more pain than they’re worth” territory. With 1 Tbsp of the spices per pound of meat, it’s a great flavor, but not too hot. They’re definitely good with some cheese or some sweet BBQ sauce to cut the heat (though I’m doing a Whole 30 right now and can’t have either of those things, so I used some of the next recipe).

Baconnaise – We eat a lot of bacon, so we always have bacon fat sitting around, waiting for us to do something with it. Bacon mayonnaise is one of my favorites. I’ve made it before in sort of a half-bacon, half-olive sort of thing, but this time I just went full bore and did all bacon. The mayonnaise is super tasty, and tastes very strongly of bacon. It also comes out extremely thick, especially once it’s refrigerated. Like really thick. It works well if you’re mixing it with something else that more liquidy (mustard for deviled eggs? oily Wild Planet tuna?) but as far as a base for salad dressing or dip, it might be a little too thick. I think I might try to go with 3/4 of the oil as a light olive oil, with 1/4 of bacon fat next time so I get the bacon flavor but get a bit more of a traditional mayonnaise texture. If it works, I’ll definitely let you know.

Okay, here’s how we do baconnaise, Practical Paleo style.

  • 2 egg yolks
  • 1 Tbsp lemon juice
  • 1 tsp mustard (Diane recommends dijon, I do a stone ground brown, but pretty much anything should work)
  • 3/4 cup bacon fat, melted and cooled until room temp but still liquid

I do this in my food processor, because I’ve got a super-handy drizzling mechanism built into it. If you are not so lucky, you can drizzle from a measuring cup or a squeeze bottle or something. Okay, mix the yolks, the lemon juice and the mustard together until they’re thoroughly combined. Then start to drizzling the oil. Go slowly. If you rush it, you’ll end up with some nasty pile of things, none of which are baconnaise. So take your time. You’re just going to keep adding all the fat, slowly but surely, mixing it into the rest of the ingredients until it’s all gone. Then you scoop it all out, put it in a glass jar in the fridge, and there you go. Baconnaise. Super simple, super tasty.

There are so many other recipes in this book that I want to try, I just didn’t have the time to make it happen this weekend. Sorry, guys! Hopefully these three are enough to tide you over until you can get your own copy of the book tomorrow. I’m going to be going out and buying a couple extra copies to give to friends and family members, for sure. If it isn’t clear from me writing three blog posts devoted to it, I’m loving this book and I think you’ll love it, too. Enjoy, and thanks for reading!

Monday Monday

Greetings! We had a big weekend, and I finally uploaded my pics of mayo. So here’s all of it, briefly. As briefly as I can do anything, that is.

Before I get to that, I wanted to tell you guys that I’ve been reading my review copy of Practical Paleo, and it’s amazing. I’m not nearly as far into it as I’d like to be (busy weekend, as I mentioned) but it’s already a fantastic resource for anyone interested in paleo. Great information, organized beautifully, with enough depth to answer most any question you could have. I’m really, really impressed. I even made a recipe from one of the earliest reviews of the book that I saw, and it turned out very well. It was a little spicy for me, I think because I misread the recipe (the recipe makes it look like you want to put all of the spices listed into the burger mix, but you actually want to mix all of those ingredients together separately, and then add 2 Tbsp of that mix into the meat) so I ended up adding more of the spices than I should have. I doubled the meat but didn’t double the spices, thankfully, so it wasn’t as bad as it might have been. Next time, though, I’ll definitely be cutting the spices down to the amount actually listed in the recipe. The pineapple topping was excellent, and that’s going to be a regular as well. I didn’t use the ginger or the sesame seeds, because I didn’t have any on hand. So really, it ended up pineapple chunks with juice and a little water, crushed up, with a couple tablespoons of Tamari in it. Not at all what the recipe called for, but I’m a free spirit. And it was still good.

I also had some cherry sorbet last night, and it has convinced me that I absolutely need to make my own. Maybe a lemon cherry? or pineapple cherry? Anyway, I’m going to do it and it’s going to be awesome. I’ll figure it out and share the recipe.

As for me, I’m still doing my Convict Conditioning, and still enjoying it a great deal. Some of the exercises I’m doing now are actually pretty challenging, and others are still easy, which is to be expected. I’m just slowly working my way through all of it, making steady progress. I’m still easily staying under 210 lbs and 15% body fat,which is a good thing. I’ve convinced myself officially to do a Whole 30 now, and I’ve even got some friends who will do it with me. I’m thinking September.

Okay, here’s the mayo recipe: Paleo Mayo

Here’s how I did it.

These are your ingredients. The “Extra Light Tasting” olive oil is key. You don’t want to use extra virgin, as the stronger flavor will overpower your mayonnaise flavor. Maybe if you wanted to make some kind of garlicky, olivey base mayo to use in a caesar dressing it would work? I’ll have to try it sometime, I guess. if you were better prepared than I am, you might also have fresh squeezed lemon juice available. Also, most mayo recipes just call for plain yellow mustard, but I kinda like using some stoneground stuff. Your mileage may vary.

Okay, this is the mustard, vinegar, lemon juice and egg yolks. i was supposed to use whole eggs, but wasn’t paying attention to my recipe. D’oh! its cool, it still turned out just fine.

Okay, blend it/process it/whisk it, whatever. Get it mixed. Put your lid on and get ready to drizzle.

This little hole right here is why my food processor is my mayo-making machine of choice. I can just pour the olive oil into this cup and it will very slowly drizzle into the processing chamber. It makes it impossible to rush, and makes the whole thing very painless. So there you go, really. you just drizzle your oil into the mixer while you’re mixing, and it should form an emulsion. As the emulsion comes together, you’ll see it start to look like mayonnaise and get all creamy. Once it does this, you can keep adding oil slowly and the oil will continue to get incorporated into the mayonnaise, but if you do too much of it you can end up with an oily mouth feel. Not ideal. So use the cup of oil as your guideline, but you’ll really just need to make mayo a couple of times to get a feel for how it looks when you’re done.

Okay, there it is. Homemade paleo mayo. Ta-da! It’s good stuff, and this ended up being a very small batch, compared to previous batches. Maybe the yolk-only makes it form an emulsion faster, requiring less oil and making for less volume? Now that I’ve got a better feel for mayo (and a new recipe to try in Practical Paleo) I’m thinking I may have to try bacon mayo again. We eat a lot of bacon and always save our drippings, which basically makes our mayo free. A couple eggs are like less than $1, regardless of where we buy them, and a tablespoon of a few things I’ve got plenty big containers of aren’t worth calculating the price on. With fat from bacon we’re going to eat anyway forming the bulk of the mayonnaise, how can I say no? I’ll do that and maybe run it in video format for you guys so you can see how it goes.

Can a Christian be a Paleo Diet Advocate? – An interesting post, and one that I’d imagine comes up for people when talking to friends and family, or when trying to decide for themselves whether this is the lifestyle for them. I think it’s clear that a Christian can be a proponent of this way of eating, even if they reject the notion of evolution. Evolution provides the “why” of the paleo diet (Why don’t we deal well with grains, generally speaking? Why do we deal well with meat? Why does our digestive system look different from that of our closest living relatives?) but you don’t need the why for it to work for you. That’s the best part of science, I think. You don’t need to believe it, agree with it, or even be aware of it for it to work, consistently and predictably. So if you think the Earth was called into being 6000 years ago, or if you think it was spun into being from the matter thrown out of a supernova 6 billion years ago, eating this way will still help to keep you lean, healthy and happy. And that’s something we can all agree is a good thing.

At what temperature are food enzymes destroyed? – I figured I’d post this one to see what people think about it. Generally when you hear people arguing about food enzymes, they’re about three quarters of the way to advocating for a raw vegan diet. Obviously, this isn’t the case for Sarah. So what gives? We know that cooking makes food more digestible, can give us greater access to certain nutrients, makes food easier to chew, etc. Cooking is generally good, right? How concerned ought we to be about “food enzymes” anyway? There are even arguments about whether whole foods even contain the enzymes that people are worried about destroying (many sources claim that there isn’t any lactase in raw milk, while raw milk advocates claim there is). So who knows? But apparently if there are enzymes in your food and you don’t want to kill them, your finger can tell you when the liquid is too hot. So there you go.

Another way to pit cherries – Definitely a good way to go, especially if you’re going to use the cherries for something where they don’t need to look all pretty. Alton Brown would be proud of this multi-tasking!

I’m 95% Confident This is a Good Definition of a P-Value – If you read a lot of scientific studies, but aren’t too keen on the statistics side of things, this is a really helpful piece detailing what those p-values mean, and how useful they are.

How to Spot an A-Hole – It’s the internet. They’re everywhere.

Ancient Wisdom Confirmed by Modern Science – I remember reading Tom Naughton’s interview of this guy a while back and thinking that his book sounded pretty darned cool. I never ended up buying it, because I had (and still have) a giant stack of books on my nightstand that were already being neglected. Still, it’s cool to see that Johnathan Bailor is tying in to the ancestral health movement. The more the merrier!

Grains, Vegetarians, Vegans and Nutritional Density – This is a cool piece, and one I’ve done something similar to before, though not as throughly. I like the idea of it, but i think it can get too far into nutritionism. Because the calories reported on a bomb calorimeter and the amount of protein/minerals/vitamins reported in a lab for a given food have only a passing relationship with what your body actually gets out of that food. We’re all individuals, and our food is individual. Our digestion, where and when our food was grown, how far it traveled after harvest or slaughter, how it was raised, even what time of day we eat or how much sleep we got the night before all seem to influence our ability to absorb nutrients. So I get what he’s saying, and I think it’s a fair point. I think it’s also probably very convincing to people who really do think of whole foods as “a good source of vitamin C” or “100% of your RDA for selenium” but once you get to a more nuanced understanding of nutrition and digestion, it doesn’t actually pay to spend too much time fiddling with the numbers like this. I’m sure Mr. Nikoley is well aware of this, and wrote this post to make a point, not to advocate for a nutritionist approach.

Paleo Parenting: Our Free Guide – Woot! Free things about feeding kids real food!

Drug Companies & Doctors: A Story of Corruption – I’ve posted things similar to this before, but this article (and I’m sure the book it’s referencing) have a more in-depth take of the issue than I’ve seen previously. Some specific facts & figures as well as some quotes from prominent doctors, pharmaceutical executives, journal editors, etc. It’s scary stuff. This is the sort of thing that makes you not want to listen to any mainstream science, or at least not trust it without verifying who paid for it and how it was designed first. That’s the most frustrating thing. Pure science is an incredible tool for understanding ourselves and our world. Thinking that the system of funding and publishing we have now is a failure doesn’t mean you hate science, it means you hate what a bunch of assholes have done to science.

Artichoke Dip – If you use some homemade mayo, fresh garlic and some good quality parmesan (maybe even fresh artichokes?) you could make this into a high-quality primal dip for veggies. Or a topping for burgers/steaks/chicken? Sounds crazy tasty to me.

Chareva’s Kitchen: Pancake Sandwiches – I love this idea. We’ve struggled trying to find gluten-free bread with the right texture and flavor, but Pamela’s pancake mix is pure gold every time. If you want a gluten free, semi-paleo PBJ, you could do worse than a Pamela’s pancake with Justin’s Honey Almond Butter and some Crofter’s all-fruit jam.

Easy and Delicious Sausage Frittata – This just sounds tasty. I love frittatas, mostly because I never mastered the technique of an actual omelet.

I have many more links, but this is already a hefty load for one day. I’m going to try to post every day until I get through all the stuff I want to share with you guys. Thanks for reading, and I’ll talk to you tomorrow!

All links all the time!

Okay, so I’ve gotten a few other things done recently, but not a ton. I cooked up some steaks, made a pot roast, ate a metric load of broccoli with clarified butter and generally hung out. Life is good and pretty tame. I did finally make another batch of mayo and took pictures, but I haven’t uploaded them yet. Such a slacker! I’ll get it, though. And this mayo is primarily for use as an ingredient to make dressings, so I’ll probably have to make more of it for use in tuna salad and the like. I might even do video of the next batch, since I’m not thinking the pictures are really doing it justice. We’ll see.

I also wanted to mention (read: gloat) that I got my review copy of Practical Paleo by Diane Sanfilippo of Balanced Bites! I just grabbed it out of my mailbox on the way to work so I haven’t had time to read it yet. I just looked at the cover and it’s gorgeous! Can’t wait to get home tonight and dig in. I’ll write up a proper review here once I’ve got more to say. So excited!

Okay, just links today! I’ve been reading like mad and I’ve got a giant pile of links to share. I hope you’re ready for a drink from the fire hose!

Want to lose fat? Count your hormones, not your calories – I think this article really makes a lot of sense, and I love seeing something that isn’t the standard “energy balance” paradigm in a mainstream news source.

Should cities allow backyard chickens? – Yes. Yes, they should. What about concerns about noise and smell, or about the animals getting out and spreading disease? As for noise and smell, how would the city handle a noisy or smelly animal that didn’t lay eggs? There are already rules in place governing this stuff, and there’s no reason to ban a whole class of animals because they might cause a problem we already know how to solve. The same holds true for the animals escaping or spreading disease. If the city allows, dogs, cats, hamsters, rabbits, etc as pets, then it has no reason to worry more about chickens than any of those. What if your homegrown hens caught the bird flu and then ran off to a factory farm and gave it to all those chickens? First off, those chickens are so doped up on antibiotics I wouldn’t worry too much about it, but if my homegrown chicken can get access to them, then certainly any other bird could as well. Is the city going to outlaw all birds now to protect a chicken-torturer? I would hope not.

How did we come to believe saturated fat and cholesterol are bad for us? – Dr. Attia is awesome, as always. He does the run through the history of nutritional science, which we’ve seen before from other sources. I like his take on it, and I think he’s an excellent speaker, so this might be my new primary when I want to send someone a scholarly view of the topic. Fat Head will still be my go-to for the fun ones, though, because Tom Naughton is my homeboy (I really wish Tom Naughton was my homeboy).

F-lux – Such a cool idea!

Jerky: It’s so paleo – It really is, and it’s also delicious. I’ve been making noises about making my own for a while, but after having had some store-bought stuff this weekend, I’m re-inspired to make it happen. Look for it before too long, hopefully!

Amount of meat we eat will barely affect future climate change – As a rebuttal to the argument that “Everyone can’t eat paleo, so nobody should” (does that kind of nonsense even need a rebuttal? Well we have one, just in case.) this article shows that the difference made by reducing our meat consumption would be minimal, and pales in comparison to other changes we might make. So there.

Tim Noakes on the Serious Problem of Overhydration in Endurance Sports – An interview with a doctor who says we shouldn’t be drinking as much as we’ve been told during exercise. Definitely an interesting piece! brings some evolutionary theory into the mix too, which I dig on, of course.

Homemade Bacon – This. I want to do this. Because he’s right. Finding humanely-raised pork is a trick, Niman Ranch bacon being sold at Costco notwithstanding. I would love to try this out sometime, and see what real, quality, traditional bacon really tastes like.

Does Sunlight Prevent Myopia? – Mark Sisson tackles a question I’ve been wondering about. If our ancestors lived in the sun (and they did) then mustn’t we have some methods in place to deal with sun exposure to the eye without damage? It sounds like beyond that, getting out into bright sunlight is actually good for our eyes, rather than being harmful. Which honestly makes sense. Sun on the skin does us so much good, why should our eyes need to be in a cave while our body benefits from being on the beach? Just don’t look at the sun for over an hour. It’ll burn your eyes out.

Hot or not? Potato Board Tries to un-Dud the Spud – I like this article for a couple of reasons. For one, it shows that people seem to be paying attention to some of the good info out there about maybe they should cut back on the carbs. Second, it shows that when gov’t actually tried to limit potato consumption by kids in school lunches, the potato lobby stepped in and stopped it.

5 High Fat Foods to make You Skinny – Another mainstream media piece that’s not fat-phobic! Good stuff, for sure, even though I’d love to see them stop calling saturated fats unhealthy. We can’t always get what we want, but it’s still a great step in the right direction.

Okay, that should do it for now. Enjoy, and thanks for reading!