When it comes to dinner, most of our meals follow a similar recipe. The ingredients?
- Sourcing high-quality, delicious food (including animal protein, healthy fats and plenty of veggies).
- Keeping prep and cooking simple (involving minimal kitchen time and joint efforts).
- Making the same meal two nights in a row (means less shopping and less thought).
- Sitting down together (and lingering over our food and conversation).
The specifics vary, of course, but this past while’s been all about burgers: first two nights of bison, then two nights of grass-fed, local beef.
There were two nights of fresh, wild fish in between…and we’re currently settling into several nights of paleo chicken pho.
But there’s just something about burgers. They truly are my favorite food.
Here’s how they looked one recent night…
When it comes to ground beef, we go with grass-fed (and local when available). We also choose 80-percent fat, for the juiciness and flavor.
Though we sometimes get our meat from farmer’s markets, they are required to sell it frozen. Because we prefer fresh, we often buy it from Whole Foods instead (still searching for a “buy local” label).
I like my burgers extra rare, so cooking’s complete in a flash.
And you know what goes great with burgers? Lots of fresh, organic veggies and bowls of thick carrot-ginger soup.
We tend to eat some veggies raw during the warmer months, usually drizzling them with avocado oil or extra-virgin olive oil.
Too much raw is hard on digestion, so we usually add sautéed or roasted veggies as well…or prepare a vegetable soup, like this one.
The warming ginger balances out cold-natured raw stuff too. And though a soup takes longer to prepare, we make a large pot lasting several days.
Our two Siamese cats are usually in the wings (kind of like that hard, raw-milk cheese sitting on the sidelines).
A primal eating pattern does allow for high-quality dairy for individuals who do okay with it (unlike strict paleo, which is dairy free). For us, this takes the form of butter, ghee, full-fat yoghurt, and small quantities of cheese.
Now, to be clear, we consider cheese a treat and a condiment—something extra, not excessive.
We choose harder, raw cheeses without artificial additives. These not only have superior nutritional profiles, but are also easier on digestion and less mucous-producing.
Ideally, we also go with goat or sheep (even easier to digest), but often find raw cheese selection limited.
When it comes to the Wall of Condiments, we have a few favorites—again looking for what’s local.
Lately, we’ve been enjoying a splash of Smokey Serrano from The Boulder Hot Sauce Company…along with Fine Alderwood Smoked Sea Salt from Savory Spice Shop in Fort Collins.
When choosing condiments or spices, I read labels super carefully, avoiding anything with sugar or other unwanted additives (which are everywhere).
For this reason, we go with OrganicVille’s Organic Yellow Mustard, which contains just water, vinegar, mustard seed, turmeric and paprika. If we want ketchup, I’d rather just make my own.
Sorry—looks like LingXu is blocking your dessert shot. No matter, there’s not much to see.
These days, our desserts are extra simple and small—think a few berries and few spoonfuls of full-fat, organic coconut cream. Sometimes local, additive-free almond butter gets in there too…and perhaps a bite or so of banana.
We always add a sprinkle of cinnamon and cardamon…and warm our hands around mugs of herbal tea. Tea specs vary—we use raw Chinese herbs tailored to what each of us is needing.
Burgers and dessert done, everyone settles into their favorite spots.
I think I speak for all in saying this slow, easy unfolding of dinner is among the best times of day.
Nourishing and filling—for body, mind, heart.