This reader created video was submitted for a Primal Blueprint Contest. Click here to find out how you can participate and win Primal prizes!
Last week I asked you to send in snapshots of your Primal lunches. And just as you did with your breakfast pics you emailed me over 100 fantastic photos! I’ve included them below. (Click on the thumbnails for full size versions.)
This blog post stands to represent a sample of what modern Groks all around the world are chowing. As you’ll see, as long as you stick with clean meats, veggies and fruits it’s pretty tough to go wrong.
Zucchini, eggplant, onions and bell peppers are in the summer spotlight at the farmers’ market. With so many of these vegetables available, we are always looking for new ways to use them.
The following recipe adapts the traditional ratatouille, and instead of tomatoes includes a delicious marinated flank steak. It’s a pleasant shift from the usual salad or plate of steamed broccoli to go with your dinnertime filet of salmon or other meat. The zucchini and eggplant comes out of the skillet slightly wilted but chunky, its flavors and herbs full of the marinade and juices from the beef.
We all know the saying: variety is the spice of life.
Everyone craves variety on some level, especially when it comes to what we’re eating. What is the easiest way to add variety to your meals? Turn that phrase around and you’ll have the answer: Spice is the variety of life in the kitchen.
Take a look at your spice rack. Salt, pepper, maybe some dried oregano. How about paprika and cinnamon? What about cumin, turmeric, or coriander? These aromatic seasonings can enhance anything you’re cooking. If you’re overwhelmed by all the options in the spice aisle, consider using a spice blend such as curry powder, Cajun rub or Chinese five spice. A tablespoon or less sprinkled over meat before you cook it will add a whole new dimension of flavor. If you’re feeling adventurous, buy a bunch of different spices and play around with combinations.