There are plenty of people out there ready and willing to bash vegans and vegetarians. Ex-vegan Chris Kresser is not one of them. This clip from The Joe Rogan Experience Podcast hits a few of the common questions surrounding what some vegans might be missing from their diet. He states right
This is one of my easiest “go-to” side dishes in my rotation. During the spring when asparagus are in season, asparagus is usually my veggie of choice. I can’t seem to get enough. There’s virtually no pre-time to speak of, and it always tastes great, imho. Adding the cherry tomatoes and
Artichokes (and asparagus) are my favorite spring vegetables. They generally peak between March and May, so try to scoop up as many as possible. They can get a little expensive, but they’re usually a little cheaper during peak season. This recipe is super easy. The artichoke meat is very tender, and
Thanks to Monica Bravo at BravoForPaleo.com for this great recipe. I love pork chops and am always in search of new and interesting ways to prepare this awesome cut of meat. And thanks to my favorite local whole animal local butchery, The Heart & Trotter in San Diego for providing excellent service
Here’s another recipe I can’t take credit for, but it’s too delicious not to spread the word. Thanks to Elana Amsterdam at www.ElanasPantry.com for this one. I’ve only modified her recipe ever so slightly, but either way, the results are awesome (I don’t usually have cilantro on hand as per Elana’s
I can’t take credit for coming up with this recipe. I have to give full credit to Linda Spiker over at TheOrganicKitchen.org for this one. But it’s so delicious, I just had to share. I’ve only made a few (minor) modifications to her recipe. So, whichever way you go, it will turn out
I’m always on the lookout for easy, yet slightly different meals. This one was a result of “what do I have left in the refrigerator tonight?” I was down to a chicken leg, a zucchini, some cherry tomatoes, and a lemon. For the chicken, I figured rosemary is always good,
Before I started this blog, I knew next to nothing about cooking. Seriously. I could make some french toast, scrambled eggs, and heat up some soup, and that’s about it. As I dove into Paleo more and more, it became clear I was going to need to learn how to
I’m tired of calling cauliflower rice “rice” with quotes around every single time I write it. Let’s make a deal and start calling it “caulirice” from now on for simplicity. We all know it’s not “real” rice, but the result has a desired similar effect. Deal? Ok then. Another issue
Romesco sauce is traditionally a seafood sauce from the Catalonia region of Spain. It’s made from roasted red peppers, almonds, olive oil, and garlic. However, because it’s so rich and hearty, it pairs fantastically with pork, chicken, or lamb. I made a simple pork chop with stove-top braised carrots to
Which parts specifically are "full of bs?"
Severely lacking article. No mention of ultra high stock density grazing? The author and critics Need to step up. Nice try. But again full of bs. Making up terms? I.e…
Thanks! It was enlightening to research and write.