Here’s a quick and easy meat for tacos well anything really, but was amazing in some grain free tortilla’s with avocado, cucumber, coriander and kraut!! Pleases the family and especially the ‘cave man’
PREPARATION TIME COOKING TIME
10 MINUTES 20 MINUTES
Coconut Oil for cooking
600 grams Grass Fed Steak (I used Rump)
2 Tomatoes (diced)
2 Red Chillies (diced with seeds)
1 Zucchini (diced)
Season meat both sides and heat grill with a little coconut oil
Cook meat 3 minutes each side and take off to rest
In a pan add a little coconut oil taco seasoning and vegetables, cook to soften
Add broth and simmer for a few minutes
Slice steak into thin strips and add to sauce
Simmer for another few minutes depending on how you like your steak. We split three ways- my daughter and I like rare so we took a portion out and let the rest simmer and absorb the sauce and cook a little longer
Serve with Tacos, Salad, Vegetables or any side dish you love.
1. Why Paleo?
I realised how closely linked my lifestyle is to the REAL Paleo when I attended the seminar 'The Paleo Way'. The way most interpret is a lot of meat and a lot of 'Paleo Treats' when really its 60-80 g protein and say no to treats (because to be honest if you are eating the correct way you may not even need to snack at all from hunger)
we're all 99.9% identical, we are the same as our ancestors (being hunter gatherers) and have the same things available-these are the principles we should live by- N.G
We have an abundance of real food available to us but in actual fact we consume so much processed, packaged, sugar and starch laden products that our guts are terribly inflamed. Our primal bodies were not made to consume these foods.
One thing for sure that I can say is that I have no idea what our ancestors ate, but I know the things they didn't so you can work out from that statement right there what you should nourish your body with. But in saying that it's not that simple (or complicated). What is now happening to our real foods is not what was happening to them 3 million years ago. Our soils are depleted, our fruits are bred for sweetness, our vegetables are grown to gigantic proportions, they are not simple foods anymore (on a commercial front). Go to any supermarket and look at the potatoes, pumpkins, corn, zucchini(HUGE and lacking in nutrients) taste the fruits (once you get through the sprays and wax). Now go to a farm or market or find someone that grows their own and see theirs, taste theirs......DIFFERENCE!!! And you'll hate it because we have been bred to consume starch and sugars when in fact we weren't made to. Extreme? No! Informed? Yes!
Paleo touches on the 'Hunter, Gatherer' expression a lot. Now you don't need a bear skin outfit, a spear and to hunch over like you have the worlds worst scoliosis (thanks the uneducated, 'non-extremists' for painting that picture for the public) it's a simple concept that means to source your foods or grow it. To go that extra step for the health and wellbeing of your family and know where your food comes from and how. You may be thinking that you are doing just fine as you are as you eat pretty ok really and kudos if you do, but how much better will you be if you made small changes to your diet that incorporated more 'hunter, gatherer' 'Paleo' principles?!
And that's No1 (6 pages of notes condensed)
Food for thought, I know....I'm still chewing down on the Paleo principles as I am still a little apprehensive and defensive when I talk about my family and how we eat as I believe that everyone is the biggest judge on everyone else's eating habits. I'd like to convey myself as not someone who 'judges' (unless you consumes take away and junk daily-then I'll be inclined to disagree sorry), I'd like to be someone who encourages others to THINK about their food choices and sources and to educate people on the benefits of making changes to their eating that can decrease illness, inflammation and improve energy, mental health, and overall wellbeing.
Let me know if I am crossing the judgemental barrier into extremist as I would hate to be labeled an 'orthorexic'!
It seems every blogger and their daughter has posted a review on ‘The Paleo Way’ tour that was held nation wide a couple of weeks ago. I have been reading through all 26 pages of notes that I took wondering how I would summarise what I took in and learnt into a short, interesting blog post?! Let’s just say that there is no short answer to my review on the night. It went for over 5 hours, Nora Gedgoudas was A.MAZING (yes I am exaggerating that word) I have expressed my love for her and her book ‘primal body, primal mind’ before and recommend it to anyone who is looking for education on eating real food.
I think what I took out the night was that ‘Paleo’ is such a label and is interpreted mostly as a huge carnivore diet based on lots of protein and bacon. In fact…..well in primal fact the truth be told is that the presenters expressed that their ‘Paleo’ is a well balanced diet. Yes it is lower in carbohydrates than what most dietitians recommend and yes there is a strong push for fat, but in actual reality the main source of food is vegetables, good, organic vegetables, lots of wild caught fish, nuts, avocados, pasture raised AND FINISHED meats. ‘Know and grow’ was a great statement by Pete Evans. Know where your food comes from or grow it. Eat seasonally, sustainably and in healthy portions. There was no extremities in foods to avoid; if you really listened with an open mind that is, clearly avoid high inflammatory foods (especially if you have gut issues) they cause gut permeability and have little nutrient value in your diet that you can’t get from real food.
There is a new TV series coming to channel 7 (here in Australia) all self funded by Pete and his partner Nic. It will feature interviews of leading scientists, chefs, dietitians etc from all around the world supporting ‘The Paleo Way’ and what the principles of eating a real food diet are.
So in my re-cap I thought- why condense it to one post? Why not share what I learnt in topics from my scribble so that if you missed seeing Nora and are really interested in learning more about Paleo/Primal/Real Food/ Whole Foods then I will share my notes.
This is a huge passion of mine! Whether you are living in a big city, country town or something in between…support the local producers. A while ago I convinced my husband to come grocery shopping with me in a supermarket. I had him do most of the shopping while I pushed as I wanted him to see what we bought. At the end of the shop we were behind a family with an overflowing trolley filled with foods that I would not want anyone in my family consuming. Hubs watched them go through (most likely thanking god that we only have one child) and their total was $126, then it was our turn. Half a trolley of vegetables and meat later and our total exceeded the family in front; $150. He was blown away and I caught him saying ‘how can a family eat crap for less?’ I told him commercial food from big supermarkets are cheap. A family assorted pack of biscuits for arguments sake is half the price of a tub of strawberries, it’s a shame really.
The following week I took my hubs to the market where I buy all my vegetables and whatever else I can. Once again I gave him the money and free reign to purchase the weeks worth of fruit and veg. Three green bags later and we’d spent $30. A stop at the butcher $30 and an order of organics from health food shop ($100 for the month) and we were in front by $50. He was so happy and relieved the exercise paid off.
Since then he has told half a dozen mates that exact story in hope that they will stop shopping at the chains and start buying local. It is sad and disgraceful that supermarkets (even the ones that are the cheapest) continue to have people spend too much money on crap let alone fresh produce. But it is uplifting and so so satisfying to find local suppliers that are half the price, great quality and people you can trust.
Think Local before you enter the supermarket next time..
This month is at Farmers Feed they are setting a challenge to shop and eat from your local farmers market for a whole week. Register to commit and see the savings, education and the overall feeling of eating REAL seasonal foods that are grown/raised by the seller.
How many times do you leave the house in someone else’s hands and just ‘assume’ it’ll all be handled and those few hours your out won’t matter??? THEN you get home and the roast is still on the bench and there is a hungry little human greeting you ‘mummy I’m hungry’
GAH…..panic stations!!! I had meat thawing everywhere today, fillet on the bench, chuck mince in the sink, and lamb just hanging out for the day near the stove. Come 4.30pm there was only one thing I could do, grab the mince that was the closest to thawed and try to work something out. Filled the sink with cold water, immersed the meat and quickened the process while I gawked at the fridge and then at my daughter who looked like she was going to die of hunger, or hanger and that’s not cool in my house.
I had greens coming out my behind so asian inspired it was. I grabbed whatever fresh, dried and ground herbs and spices and set out to create something out of nothing…….
Panic no more, a chilli chow mein (the totally healthy non nasty packet salt version) is here to save the day.
Chilli Beef Chow Mein
grainfree, dairyfree, sugarfree, lowfodmap
PREPARATION TIME TOTAL TIME
10 MINUTES 20 - 40 MINUTES
500g pasture raised chuck beef steak minced or good quality minced beef
1tsp fresh grated ginger
1 tsp Turmeric
1 tbsp Cumin
1 Carrot grated
1/4 Cauliflower riced
1/2 Chinese cabbage
1 Bok Choy
4 whole Silverbeet stalks
1 Zucchini Spiralized
1 big hot Red chilli (leave out or reduce amount for kids)
1 tbsp Fish sauce
1 tbsp Coconut aminos/ tamari
1 and a bit heaped tbsp Tahini
400ml broth (homemade preferably)
1/2 tsp Himalayan salt
Brown meat ginger turmeric cumin
Whilst that’s going whip out food processor, grate carrot, empty, pulse cauliflower to ‘rice’
Add carrot and cauliflower, leave for a few minutes while you shred cabbage and silverbeet
Add cabbage and Silverbeet.
Mix sauce and add with cold broth
Pour over pan
Simmer for 5-10 and slice Bok Choy
Add Bok Choy
Turn off, cover and leave until needed. The long the better
Just before serving add zoodles and heat through.
Top with extra chilli, some tangy kraut and watercress.
Not in to Beef? Swap beef for chicken, pork, prawns, fish, tempeh or go vegetarian and serve with a fried egg
Recipes and resources for Grain Free, Dairy Free and Low FODAMP, Lacto-Fermentation and more-Eating REAL natural, organic foods-Health and fitness as a busy mum & wife. A journey through healing.