I tried to start back to my paleo/primal diet at the beginning of the year, and it lasted for a little over half the month of January before we hit a snag with the finances. So, I was eating grains and other such foods I should be staying away from for the later half of the month as they were already in the pantry. As of this morning, I am officially back to the low-carb lifestyle. Also, as of yesterday morning, I am back to taking my multi-vitamin of choice.
Time for another recipe post, this time for baked scotch eggs, one of my favourite paleo-friendly foods. I was initially taught how to make them by Pam Kohler-Camp of And Sarah Laughed Pottery, who is like a second mother to me. They are dead simple to make and can be altered to fit your dietary requirements… maybe… as long as you can still eat eggs, I'm pretty sure you can find vegan sausage out there, but I'm going to stick to meat.Evening, folks. I'm going to try a new segment called What's Cooking
, where I will share what I'm cooking, and how I'm doing it. I will also try to post pictures to a web album, so you visual people can get a better idea of what's going on.
Tonight's dish is Steak & Onions
which is one of the things we do with the London Broil
(Top Round) that comes as part of our package from the meat market. This is about as simple as we make it, as we always have onions in the house. Feel free to add mushrooms or strips of peppers to this dish, we do. This dish is a low-carb dish and is suitable for paleo/primal diets/lifestyles.
