What I'm Cooking and Grilling Today

by Ben Carter

With the McKenzie Sisters running a marathon (@tinemac) and half-marathon (@CapMorg) today, I've decided to try some new recipes. 

Here's what I'm cooking today. Almost all from either Primal Blueprint: Quick and Easy Meals or The Primal Blueprint Cookbook. 

  • Pork Spare Ribs from Garey Farms, combined with a Moroccan Rub (coriander, caraway, cinamon, allspice, and red pepper flakes)
  • Deer Tenderloin from Greg McKenzie with an Ancho Chile Cocoa Rub
  • Grok Rocks (chocolate covered prunes)
  • Poached Eggs
  • Chicken Stock
  • Cauliflour "Arroz Con Pollo" (this one will be easy as Erin already cooked the chicken)
  • Chimichuri sauce to dress the Deer Tenderloin Salad
  • Cinnamon Walnut Crackers 

Should be a busy afternoon in the kitchen.

Before we stared eating paleo, I never was interested in spending time in the kitchen or grocery. Now that we're eating foods that I love eating and that make me feel great, I enjoy planning for and cooking (preferably grilling) each weekend. Of all the surprises that flow from this new diet, me in the kitchen is the most surprising.  

I'll update with how everything turned out...

The World's Most Perfect Food

by Ben Carter

My beta-testing reveals that almond-stuffed, bacon-wrapped prunes are, in fact, the world's most perfect food. Sweet, salty, delicious hot or cold. They are a stand-alone breakfast, a perfect snack, a side-dish at lunch or dinner, and a dessert.

What now, bananas?

Cut the bacon strips into thirds, cut the prunes in half. Toast the almonds in a skillet over medium heat stirring often for ten minutes. Embed the almonds in the prunes, wrap the bacon around the prunes (toothpicks not necessary) and shove in an oven preheated to 450 degrees. I use aluminum foil-lined casserole dishes. Watch the bottoms: they cook faster than the tops.