My life has certainly changed since the beginning of this blog nine months ago. Back then I was a harried mother of two-year old twin boys with a heck of a lot on her plate and not enough time in the day to do it all. Wait... that sounds familiar...
The change has come around in the way of being a gym owner (my husband surprised me on my 40th birthday) and taking care of my mom who is very ill. Those two things have put me right over the top and headlong into crazy-land. Now is not the time to be disorganized... Alas, I am.
I'm not organized by nature. I struggle with it every day. I am a typical mother screaming down the freeway to the next appointment or play date. I am the mother who makes the grocery list and conveniently leaves it in my car or on the kitchen counter, not figuring this out until I'm elbow deep in the zucchini and I can't remember if I am out of tomato paste. I am the mother who has three inches of grey roots that desperately need to be covered but no time to do it, so I'm sure by now people are confusing me with a skunk.
For those reasons and many more, I decided to bring Primal Mama to semi-homemade status. I will still be including scratch recipes but they are going to be lightning fast. Some of my recipes won't be recipes at all. They will be about what you can pick up and throw together, because I know most of you out there feel me. We may have totally different backgrounds and lifestyles, but I know most of you are trying to fit 40 hours into 24.
This brings me to my next announcement:
Primal Mama is also going to include recipes that are, well... Primal.
Yes, that is right... I'm branching out big time. This may upset all of you Paleo diehards but if you look back on my recipes, many of them are not "pure". I will never give up my use of vinegar and truth be told I love and a desperately miss cheese. Now let me explain the fine print.
When I say cheese, I don't mean those nasty plastic filmed slices of yellow dye #17 mixed with corn syrup and gluten. This is what they lovingly refer to as "processed cheese food". What in the name of all things sane does that mean? First of all the word "processed" is displayed right on the front of the package. That's scary enough. They don't even attempt to hide it or call it something else like the case of Yogurt Bites marketed to children with "yogurty goodness" printed on the front and "contains no yogurt" printed so small you have to have the Hubble telescope to read it. Oh man, I've gone off on a tangent again. By this time you should be used to it.
I mean cheese... real cheese. 100% grass fed New Zealand cheddar (Trader Joe's) or raw cheese from US Wellness. I also love sheep's milk feta. The real stuff not the rubbery "Athenos" brand or the like. Real feta can be found at a Mediterranean market. If you live in the middle of "lilly white world" you may have to order it on line. And the bonus of good feta is... It's grass fed!
So you will see some recipes in the future that contain some cheese. I will label them with PRIMAL if the recipe contains cheese or vinegar or other dairy products. I will label the recipe PALEO if it fits in that category. For example:
Steak with Roasted Tomato and Feta
What you need:
Grass Fed steak (I used Rib Eye)
A container of cherry tomatoes
1/4 to 1/2 cup awesome quality feta
cracked black pepper
What you do:
Preheat oven to 400. Place the cherry tomatoes on a cookie sheet and drizzle olive oil over them. Roll them around the pan so they get coated in the oil. Sprinkle with black pepper. Put them in the oven and forget them for about 20 minutes. The tomatoes are done when most of them have popped and have a semi-deflated look. In the meantime grill up the steaks to your liking. If you are not a grill master, it is worth the money to buy a grill pan and cook them stove-top.
Plate the steak and put a scoop of cherry tomatoes on top. sprinkle with the feta and a little dried parsley for color.