shelley

Deviled Eggs on World Tour

Since I’ve started eating primal, my egg consumption has gone way up. On days when I actually possess a little motivation before 9am, I might fry some with a few vegetables or some apple for breakfast. More often I eat hard boiled eggs as snacks. In my opinion, hard boiled eggs are nature’s perfect convenience food. Already in their own little wrappers, you can take them in the car, on a...

shelley

Primal Blueprint Health Challenge & A Few Matters of Interest

The Primal Blueprint Health Challenge that is going on throughout the month of August at Mark’s Daily Apple is in full force. I’ve been checking in there daily to get updates on the latest contests and to check out the contest entries of my fellow primals. Some of the haikus, including my own, were a little painful (though the winning entry was inspired, but I loved reading the entries to the...

shelley

Agave Nectar – Friend or Foe?

Sometimes I wish I were one of those people who could casually take or leave a chocolate-caramel brownie. Or better yet, one of those strange specimens who actually find the taste of sugar too sweet and mildly unpleasant. But I am not. I am slave to my physiology and people evolved to enjoy sweet foods. In nature, sweet foods are rich in nutrients and carbohydrates (think carrots making them a good bet for...

shelley

Garlicky Summer Squash Fritters

As some of you may be aware, Mark Sisson is running a Primal Blueprint Health Challenge throughout the entire month of August. Every day he is posting a new primal-related contest on his blog. Some contests simply require that you post a comment. Others are a bit more involved. Recently he posted a contest for the ‘best’ primal recipe video. I’ve been busier than planned this month with a...

shelley

Kohlrabi Casserole with Sausage and Fresh Thyme

This is my first year eating kohlrabi, thanks to my CSA farm share. I wonder where this vegetable has been all my life! It’s like it just appeared out of nowhere. I have only just begun to explore the possibilities of kohlrabi but so far I am quite taken. Fresh, the texture and water content (though not flavor reminds me of jicama. You can shred it, dip it, put it in a salad, whatever. Cooked,...