Hey there! Happy December people! I hope everyone’s holiday season has been a great one so far. I can’t believe the 2015 year is coming to an end. Too fast, always.
With the holidays here, I always seem to over indulge just a tad during Christmas parties and family get togethers. This means it’s even more important for me to really be eating clean during the week at least about 80% of the time.
Andy and I recently switched up where we are purchasing our meat. For the past two years we have spent about $150-$200 a week on food shopping at Whole Foods. We try to get grass fed, organic, and/or local meat whenever we can. At Whole Foods this costs a pretty penny for sure.
Last month I came across a post on CTBites about Stuart Family Farm here in Connecticut. The farm, located in Bridgewater, Connecticut, raises 100% grass-fed Red Angus cattle on 600 acres of land. They also have pastured pork and poultry. The farm is open to the public on Saturdays and Sundays so Andy and I decided to take the hour long scenic drive north a few weekends ago. We met the wonderful staff and also the little piggies. It was a really cool experience to actually see where your food is coming from.
Rudy’s first encounter with these little piggies
Happy Friday loves! It’s no secret to anyone close to me or who reads this blog that I eat A LOT of eggs. And usually for…dinner!
Yup, that’s right. Eggs for dinner. At least 3 to 4 times a week. Most people are baffled by this.
Don’t you get tired of the same meal? Egg yolks are bad for you. What a boring dinner.
Nope! For three years now, since going primal, I look forward to my bacon and eggs throughout the week and I don’t see that changing too soon.
Why I Eat Breakfast for Dinner
1. It’s easy! Duh. Who doesn’t love a meal that takes 10 minutes to whip up? Continue reading
Alright people, I’ve been wanting to make a Meatza for quite some time now. Ever since I saw a recipe for it in Diane Sanfilippo’s 21 day sugar detox book back in January!
I mean how could you really go wrong with a giant pie of ground beef topped with your favorite savory (and sweet) ingredients? It’s like paleo / primal heaven. For those non cave men and women…well they kind of look at you like you have two heads when you explain the Meatza concept. ‘Wait you use meat as the crust? Red meat? Like ground beef? How?’
The best part of meatza pizzas is you can make them individual size meaning whatever toppings your little heart desires. No compromising with the picky other half on this one!
Makes 2 pies