Tag Archive: primal

Here’s a recipe of what I made for dinner (and consequently lunch tomorrow).  It would go great with zucchini noodles, but I only had one zucchini…  so, I just ate it with a side of roasted cauliflower.  Yum!  

I apologize that this recipe will be a little annoying, precisely because I measured nothing!  I can’t help it, it’s just how I cook.  I’m giving you my best “guestimations.” You may wonder, why am I posting this?  Because I like it enough to want to recreate it…  this is the template I’m going to use next time. I will make adjustments accordingly and re-post!  I figured, there are probably other people who are similar in how they cook, so maybe they’d like just a template.  Maybe?  Also, I got all my ingredients from Trader Joe’s, except for the bison and herbs. I got the bison at Costco and the herbs from our garden at home.

Sandy’s bison spaghetti sauce (serves 4 with leftovers for the next day)

1.25 lbs. ground bison

2 tbsp. olive oil

1 small can of tomato paste

1 jar of roasted red peppers, diced, no liquid

4 sprigs dried thyme

2 tbsp crushed dried oregano

1 cup of yellow onion

4 cloves minced garlic

~ 2 tbsp. fish sauce

1 tbsp. Sriracha sauce

1 tsp. coconut sugar

Sea salt (to taste)

Black pepper, freshly ground (to taste)

2 bay leaves

Peeled tomatoes (I used some we froze from last summer, but you could use one large can of San Marzano’s or something)

Put oil in enameled cast iron Dutch oven and set heat to medium-high.  Put in the tomato paste and let it caramelize, stirring to prevent burning. You don’t want it to char! You’ll notice the color should be a little deeper and the consistency is just a little thicker. It took me about 8-10 minutes.

When it’s ready, I stir in the garlic, onion, oregano, and thyme and let them get fragrant. I made an empty spot in the middle of my pot, added a tiny bit of olive oil in the pan (since it looked dry), and put in the ground bison.  I don’t know why I did it that way, but it just seemed right.  I added some salt and pepper to the meat and then began browning it and beginning to mix it with my tomato paste mixture. At this point, I added the roasted red peppers and let the meat continue to brown.  I added the peeled tomatoes when the meat was almost done cooking and covered it to let the whole thing come close to boiling before I reduced the heat to a simmer.  While it was simmering, I added the bay leaves, fish sauce, sriracha sauce, coconut sugar, salt, and pepper.  Add the sauces and salt/pepper to taste, please. I think it’s personal preference. Simmer until the flavors meld, at least 20 minutes. 

Roasted Cauliflower (my lazy version of Bon Appetit’s recipe, they add onions, thyme, and cheese)

1 head of cauliflower, cut up into bite sized pieces

4 unpeeled cloves of garlic

Olive oil



Heat the oven to 425 F.  Cut and wash cauliflower.  Place the cauliflower and garlic in a rimmed baking sheet.  Drizzle with olive oil and season with salt and pepper and toss.  Roast for 35-40 minutes, stirring occasionally. If you want cheese too, sprinkle on some grated Parmesan or whatever hard cheese you have on hand at the end and roast for an additional 5-10 minutes.  I love this recipe. You can season it however you like and it’s just so delicious!

I haven’t blogged in a couple weeks and I’ve been missing it.  I’ve been ill for the past few days and wasn’t really functioning too well.  While I was in my bed, I was thinking about how bad I’ve been about taking care of myself this winter.  Last winter, I barely got sick, but this time…  man.  Granted, this winter has been unendingly brutal, but if I’m honest with myself, I was taking MUCH better care during the winter of 2012-13.

I don’t think I’ve ever publicly said this to my friends and I guess it’s sort of odd to just put it on the internet, but hey, I already revealed that I’ve gotten really into makeup recently, might as well let you know that I’m returning to Primal/Paleo as part of my lifestyle again.  I started going Primal  around October 2012.  In a nutshell, I felt like I could focus better, I wasn’t hungry all the time, and I felt like my immune system was much stronger.  Around the holidays of 2013, I’ve gotten into bad habits, where I stopped cooking and became careless about what I chose to eat.  Let’s just say, I notice the difference, not only in my body composition, but I feel moodier and my immune system has been crap.  I thought about this a LOT while I was sick this weekend and decided that it was time to return to being Primal.  If you want to read up on what all this Primal business is about, please go to http://www.marksdailyapple.com and click on the tab that says “Start Here.”  It will explain things much better than I can in a brief blog post.  Maybe in the future, I’ll post something about my personal experience with being Primal.

So…  today is my first day back in Primal mode.  I made buffalo chicken lettuce wraps for dinner and I followed (sort of) a recipe from Practical Paleo, by Diane Sanfilippo.  I like this book a lot and find myself using it often.  I made some modifications because of what I had in my kitchen and I wanted to make extra for lunches this week AND feed the family.  Here’s my version:

4 lb. boneless, skinless organic chicken thighs

5 tsp. (or 1-2/3 tbsp.) smoked paprika

1 tbsp. paprika

2 tsp. garlic powder

2 tsp. onion powder

Sea salt and black pepper to taste

~ 2 tbsp of coconut oil (not sure how much I really used, but I had enough to grease my cast iron grill pan)

Slice chicken thighs into 1/4 inch strips.  Toss the chicken in a mixing bowl with all the seasoning.  Let the grill pan heat up on medium heat and melt the coconut oil.  Place chicken on grill pan when heated, cooking for ~ 5-10 minutes, turning occasionally until the chicken is white all the way through.  It won’t be the easiest to see since the chicken will be red/orange, but just make sure nothing is pink…

I eat this with butter lettuce, as recommended by Diane, with some avocado slices.  I had a sauce made with some fish sauce, red pepper flakes, sesame seeds, and scallions…  it’s the korean version?  Diane recommends it with sliced avocado, halved grape or cherry tomatoes, and some chopped green onion.

This recipe was pretty easy to make.  I didn’t have chipotle powder, so I substituted the smoked paprika and regular paprika instead.  I enjoyed the flavor, which I’m glad, especially since I’m going to be eating this for DAYS.  If you don’t want to make this much chicken, divide everything by four and just use 2 teaspoons of smoked paprika or chipotle powder…

Let me know if you try the recipe and what you think.  I’ll probably be posting about some favorite recipes for time to time.  I also have some makeup reviews in the queue, like the Hourglass blushes and the new Maybelline Color Tattoos.    See you soon.