Beef stew with u choi

I feel comfortable leaving a pot in the oven on low during my training up the street. Browned grass fed stew pieces in grapeseed oil, removed from heat, cooked onions and garlic. Varied textures from long cooked u choi and Southern greens in butter cooked fresh while the soup heated. Vary your veggies too.

Still Skeptical of High Fat Diets?

No less than the nationally respected dietician Susan Kleiner has developed a high fat diet (46% of calories from fat in this case) for the new Abs special issue from Oxygen magazine. She's still a little too scared of saturated fats in my opinion, and uses canola oil, which I totally avoid. It was based on Jeff Volek's research, which I've alerted you to before.

Top Sirloin with Red Cabbage and Chinese Broccoli

I bought a large top sirloin steak from Rocky Valley (the "farmer to you beef" people at the Santa Monica Farmers' Market). I've never been quite this successful with top sirloin before - look at all that juice! All I did was throw it in a hot stainless steel pan until it charred up, sprinkled on some chimichurri. I had it with buttery red cabbage and Chinese broccoli.

Tequila Turkey and Fun with Veggies

Stumbled on the evidence that cooking a turkey breast with tequila keeps the meat moist. This one also has Meyer lemon juice and paprika.

I have liked cooked celery in soups and stir fries, so I tried it with roasted cauliflower, cumin and turmeric. It came out soft and sweet. I had it for lunch with ahi and fried garlic.


Baby purple broccoli is pretty.

Dare I Say "DUH?"

I honestly don't understand why we need studies to tell us that changing our food changes our brains. It seems so obvious that your thoughts and your actions are precipitated by your brain, which runs on the food you eat.

Long story short: heal yourself with food.

Indonesian Meatballs

I had another go at Charmaine Solomon's Rempah-Rempah (Indonesian meatballs), leaving out the coconut this time. I fried them in grapeseed oil and they came out subtle and tender.

3 parts ground beef
2 parts ground lamb
2 eggs
yellow onion
garlic
fresh grated ginger
black pepper
turmeric
cumin
ras el hanout

I beat the spices in with the eggs before mixing with the meat.


Since I had a lot to do this weekend, I tried not to spend too much time on my chicken. Sliced red onion and a fresh squeezed orange with some pepper made a lot of lovely juice, which I enjoy because I microwave the food with veggies for lunch at work.


Shot of beautiful flowering broccoli from the West LA farmers market. I'm eating even more vegetables than usual because I've gone completely off dairy.

Cavewoman Style and "Walk Away" Chicken

If you get the chance to prepare some bison, remember that it is a lean meat, so if you don't like medium rare or rawer meat, it might not be best for you because it will get tough if you overcook. Ease into it by trying a moist dish with ground bison, such as a lasagna, and break the meat up when browning.
I made a .68 lb ribeye, considered a fattier cut, by burning it in a hot skillet for four minutes on each side and then letting it rest for about 10 minutes longer. The only seasoning was salt and pepper, and I ate it with broccoli.





"Walk away" chicken is the easiest thing to do when I have lots to do on the weekend, need lunches for the week. I simply brown with olive oil for lots of deeper flavor, add chopped onions and garlic, dump on the Italian seasoning and some paprika or chili powder, and walk away.