Stay Away from Processed Meats

Article about heart healthiness of processed meats versus red meat.

Jerk Bison Ribeye

While trying to think of ways to use jerk seasoning, I grabbed a Lindner bison ribeye. I grilled it on my stovetop grill after sprinkling it with jerk and some extra black pepper. As you can see, I like my bison still mooing.

Fresh Halibut

Sometimes you can find good deals at ethnic markets. This fresh wild halibut was $6.99 a pound at Nijiya. I made it with Spicely Shrimp and Crab Broil. The first four ingredients are paprika onions garlic and mustard.

Chicken Curry Cauliflower in One Pot

Throw your chicken, washed and cut cauliflower in a big oven-safe pan and add pepper and the curry of your choice. I used extra turmeric. It made more than three complete meals with minimal effort.

Creole Yellowtail

Our New Orleans friends recommended Tony Chachere's Creole seasoning. I used it to do up a piece of my overfished (crap!) yellowfin from Trader Joe's. I'm always instructing others to READ INGREDIENTS. Turns out this seasoning is composed mostly of salt, so it is meant to be used sparingly. My fish was pretty but tooth-numbing.

Look for low- or no-sodium versions or make your own with red pepper and garlic.

Do You Buy Organic? The New Dirty Dozen

They're saying the list of the 12 most contaminated fruits and vegetables has changed.

Daikon Cabbage Slaw with Black Caraway Seeds

Did very well with the cabbage last week (reduced appetite and an extra bit of fat loss), so I made a new one today. This was very heavy on daikon, a cheap Japanese radish. It is a cruciferous veggie, of the cabbage family, and a family you should sample every day (Brussels, kale, radish). I used regular cabbage this time.

I picked up black caraway seeds when there were no brown for my sauerkraut. I do not like the black seeds in the kraut. In the raw slaw they are fantastic.

The dressing was again based on Horizon sour cream and Bragg apple cider vinegar, this time with chili powder and fresh cracked long pepper.

I had it for lunch with a coconut crusted piece of yellowfin. Don't forget to season coconut heavily if you're using it as crust.