Tri-Tip Steaks, Kale, and Mead

In light of our dramatic foodie shift, (Was it me or did it have the feel of a confessional?) I thought I would post a few photos of one of our recent meals. Don’t worry, it won’t become a regular habit. There are so many other inspirational primal food blogs to drool over. This meal was simple yet worth the capture.

First, the Meat

Grass-fed Tri-Tip Steak. Not your usual cut. Find out what makes this cut so special here. These are from U.S. Wellness Meats. We topped them with Grey Sea Salt & Thyme from Twin Oaks Farm.

 

Making Room For Meat

On the heels of No More Grains, I thought another post about how I can suddenly “eat so much meat” would be appropriate to help answer some tough questions a few of my close friends are asking and undoubtedly, many of my readers may be asking too. Although I’m a micro-green, sprout, and seed pusher at the farmers market, that doesn’t mean those things are the primary focus of my diet and some people are shocked to find out what I really eat.

Since going primal only six weeks ago, our (the Sig too) food choices have taken a 180 degree turn. We now eat a significant amount of protein – compared to before – at each meal. What I find truly fascinating about this whole experiment is that I always thought I ate better than most with a predominant emphasis on vegetables, fruit, and whole grains. In truth, I knew very little about nutrition, let alone macro or micro nutrient requirements.