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  1. #1
    pdxjulie's Avatar
    pdxjulie is offline Junior Member
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    Was this meal OK?

    Primal Fuel
    I'm new, so excuse my ignorance. I'm nearly through with the book and have been looking through the site for weeks. I just started going primal on Monday. I've been pretty low-carb for awhile, but ready to kick it up a notch.

    Anyway, I have two questions.

    1. Is spaghetti sauce or marinara, no sugar added, OK?

    2. For dinner I had roasted veggies (peppers, rutabaga, turnip, parsnip) topped with ground beef (organic, grass-fed, 90/10) with homemade taco seasoning, and topped with nearly an avacado's worth of guacamole (homemade - tomato, little lime, little onion, garlic). Does this sound OK?

    I'm usually just into veggies and meat, but was feeling like Mexican food tonight.
    Julie
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    CW: 158
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  2. #2
    cantat's Avatar
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    1) The kind that comes in a glass jar? If it's organic with no sugar added, I can't see why not. If you make it yourself, just make sure you get organic tomatoes in a can not coated with something that contains BPA like epoxy (if you're not using fresh tomatoes, I mean). Natural Directions has tomatoes that come in an enamel coated can, I would imagine many other organic brands do as well.

    2) Looks good as far as I can see!

    ETA: Wait, I take back what I said about Natural Directions. I'm not certain that the enamel coating is BPA free. I'm going to contact them and find out.

    Syd
    Last edited by cantat; 02-21-2012 at 10:30 PM.
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  3. #3
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    If anything I'd say you might need to add a more fat, especially since you just started. Try adding grass-fed butter to your veggies. A good spoonful of coconut fat with your meals is also a great way to add fat as well.
    There is a pleasure in the pathless woods,
    There is a rapture on the lonely shore,
    There is society, where none intrudes,
    By the deep sea, and music in its roar:
    I love not man the less, but Nature more...
    ~Lord Byron

  4. #4
    Clymb's Avatar
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    Quote Originally Posted by pdxjulie View Post
    I'm new, so excuse my ignorance. I'm nearly through with the book and have been looking through the site for weeks. I just started going primal on Monday. I've been pretty low-carb for awhile, but ready to kick it up a notch.

    Anyway, I have two questions.

    1. Is spaghetti sauce or marinara, no sugar added, OK?

    2. For dinner I had roasted veggies (peppers, rutabaga, turnip, parsnip) topped with ground beef (organic, grass-fed, 90/10) with homemade taco seasoning, and topped with nearly an avacado's worth of guacamole (homemade - tomato, little lime, little onion, garlic). Does this sound OK?

    I'm usually just into veggies and meat, but was feeling like Mexican food tonight.
    Your dinner sounds like exactly what I eat at least a few times a week! I get grass-fed, organic beef and cook it in olive oil and/or ghee, add a bunch of seasoning, throw it on a pile of greens, and top it with and avocado and salsa and ketchup. Fucking DELICIOUS and I barely have to eat anything else that day, so filling

  5. #5
    peril's Avatar
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    Sounds good to me
    Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

    Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine

  6. #6
    activia's Avatar
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    Sounds good to me. If you are feeling good then dont change anything. Just get used to eating real food for now..no reason to go crazy. Adding more fat is not necessary... I dont agree with add fat just for the heck of it you got plenty of natural fat in there from avocado's and beef.

    Sauce is fine just check ingredients. I found one primal friendly brand Mezetta.
    Primal since March 2011

    Female/29 years old/5' 1"/130ish lbs

  7. #7
    patski's Avatar
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    I did something similar where I'd made spaghetti sauce with grass-fed beef, and once I ran out of spaghetti squash, I'd realized I had some left over roasted butternut squash.

    HOLY CRAP was that ever TASTY!!!!!
    A Post-Primal PrimalPat

    Do not allow yourself to become wrapped up in a food 'lifestyle'. That is ego, and you are not that.

  8. #8
    Englishman in Oz's Avatar
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    1) My rule for sauces is: If the ingredients look like foods I eat, then good. If they sound like something from a science lab, avoid.

    2) Sounds delicious, thanks for the recipe. What's in the taco seasoning? I've always wondered how to make that.

  9. #9
    pdxjulie's Avatar
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    The beef was 90/10 and I did not drain it. There was a lot of fat in there! Not enough?

    Here is a taco seasoning recipe:

    Taco Seasoning Mix

    3 tablespoons chili powder
    1 tablespoon garlic powder
    1 tablespoon onion powder
    2 teaspoons ground cumin
    2 teaspoons salt
    1 teaspoon black pepper
    1 teaspoon red pepper
    1 teaspoon oregano
    1/2 teaspoon paprika

    Measure and mix well.
    Makes enough for about 5 pounds of ground beef

    Net carbs or 4g carbs per 1/5 of total (so 4g carbs for each lb of beef)
    Julie
    (click on the image below to read my blog!)

    Height: 5'4"
    Age: 37
    Sex: Female

    SW (May, 2011): 190 lbs
    Weight when started PB on Feb., 20, 2012: 160 lbs (by reducing stress, getting sleep, limiting processed foods, and working out/running)
    CW: 158
    GW: 130 lbs (?)

    Races and results!


  10. #10
    cantat's Avatar
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    FYI, this is the response I got back about Natural Directions' stuff:

    "As the supplier of Natural Directions canned tomatoes your correspondence was forwarded to Pacific Coast Producers for a reply.

    Due to market and consumer demand, the metal packaging industry has for several years been developing alternatives to Bisphenol-A (BPA) based epoxy can liners. As these alternatives become commercially available from can manufacturers, Pacific Coast Producers will be phasing out the use of "epoxy" coating can liners. The transition will take some time, and will not be a one-time simultaneous substitution. During this transition period, it is not likely that questions regarding whether the can coatings "contain BPA", can be answered with any certainty.

    During this time, be assured that the transition will progress as rapidly as is feasible, while still maintaining food safety standards for consumers.

    Please let me know if you have any further questions.

    Regards,
    Kathleen Cockrum
    Administrator
    Pacific Coast Producers
    800-510-3706 x6244 "

    I don't know why she put 'contain BPA' in quotes, but w/e. In any case, I know that ND canned tomatoes come in white enamel coated cans, which makes me think they don't have BPA. But, still not sure!

    -Syd

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