December 13th, 2009
Dear readers,
it is with a heavy heart that I announce the discontinuation of this website. As it turned out, the 24 hours that I have at disposal each day are not enough to consistently operate all the projects I would like to work on.
So, instead of giving this website only a half-hearted treatment, I decided to officially discontinue it in favor of its mother-website, www.geniessen-im-optimum.de. However, unfortunately for the English-only-speaking of you, that site is all German. I’m sorry. Maybe some day I will find the time to continue this site. Thanks for stopping by and reading and good luck on your paleo/zone journeys!
December 7th, 2009
Another great subsitute for fried potatoes is fried kohlrabi. Is it the same? No. It’s better…
- 450g Kohlrabi (3C)
- 1 (180g) Red Pepper (1C)
- 4 Eggs (4P)
(4 Blocks)
Preparation is straight-forward: Slice kohlrabi in slices of ~3mm and roast gently in a pan. Season with thyme, salt and pepper.
Roast the diced red pepper without spicery.
Finally, prepare the scrambled eggs just the way you like them: With salt? Pepper? Chili?
If you like, you might add some peanut sauce or almond butter sauce for your fat blocks – or simply eat a handful of nuts.
November 30th, 2009
Fish is manifold. It can be dressed in many totally different and tasty ways. Although I prefer to eat fish in it’s raw state (as in sashimi) or smoked, I was able to convince myself with this dish, featuring a pan-fried catfish.
- 130g Catfish filet (3P)
- 450g Zucchini (1.5C)
- 1 (180g) Pepper (1C)
- 150g Lettuce (0.5C)
(3 Blocks)
Dress the Pepper and two thirds of the lettuce as salad on a plate.
Slice the zucchini and stir-fry in a pan, season with salt and pepper. Add the remaining lettuce and season to taste, arrange on the plate.
Fry the catfish in a teaspoon of butter for 3-4 minutes on each side. Season with salt and pepper. Arrange on plate and serve.
Enjoy this with a handful of nuts or nut butter for your fat blocks.
November 23rd, 2009
To get a hold of both, fresh organic spinach and organic chicken breast from happy, pasture-fed chickens, can be difficult at times. And a little expensive. But, as Michael Pollan put it, it’s better to pay the grocer than the doctor!
- 600g Fresh spinach (3C)
- 1 (100g) Red Onion (1C)
- 120g Chicken breast (4P)
- 1 Clove of Garlic
(4 Blocks)
Slice onion and garlic and sweat in a pot with a teaspoon of butter, season with salt and pepper.
Add the spinach and about 100ml of water and mingle from time to time, season to taste with salt and nutmeg.
Roast the chicken breast thoroughly on both sides, season with salt, pepper and paprika.
When done, skim the water off the spinach and serve.
Enjoy this with a handful of nuts or nut butter for your fat blocks.
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