The Dinner Diaries

The Dinner Diaries, episode 7.5

cauliflowersaladToday I have for you… Well… ehmm.. I don’t have a specific recipe that I’ve personally tried [insert shamed face here]. But! I do have some kick-ass [looking] recipes that I’m going to try in the near future that I thought you might enjoy too!

If you can excuse my lack of doing the legwork, and do actually take a look at Eating Well‘s post, they have a bunch of unique and intriguing recipes to keep the whole “salads & soups” thing from getting stale. Personally the cauliflower salad sounds pretty darn awesome. But that’s just me.

Most of the recipes are already completely Primal, and those that aren’t can easily be made completely Primal by eliminating the pesky problem, and/or substituting it for something else. For example, coconut milk is an awesome thickening agent for soups as opposed to the flour & butter combo in a rue.

Just my Primal thought-of-the-day.

Do something active tomorrow! I’m running 4 miles; what are you doing?

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The Dinner Diaries, episode 5

Today for dinner we have: Primal Chicken Philly (an absolutely amazing alternative to the Chicken Philly Sandwich from Big Daddy’s in Burlington, VT)


(4) boneless chicken breasts, (1) green pepper, (1) red onion, (1) jar cheese sauce, olive oil, salt, pepper, and garlic powder.


Cut up the defrosted, boneless chicken breasts into bite size pieces. You can really make them any size you want, depending on your personal preference.

Cut the green pepper in half, and core out the seeds from both sides. Cut it into thin strips diagonally.

Cut both ends off the red onion and then cut it in half, and remove the outer flakey later. Cut up the rest of the onion into thin strips.

In a non-stick skillet, heat up a thin coating of olive oil.

Add the green peppers to the skillet. Let them cook until they start to go limp. You’ll be able to tell when this happens by picking a piece up with a pair of tongs.

Once the pepper starts to cook, add in the red onion.

Let the onions carmalize for a few minutes.

Add the chicken pieces into the skillet. Let them cook until completely white on the outside.

Add salt, pepper, and garlic powder to taste.

Add in the cheese sauce of your choice. Let it cook for no more than 5 more minutes.

With a ladle, scoop into a bowl and enjoy.

Easily makes four servings.

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The Dinner Diaries, episode 4

Today on the Primal Lifestyle Menu: Pork Chops and Spaghetti Squash.


(4) boneless pork chops, (1) spaghetti squash, (1) jar spaghetti sauce, Parmesan cheese, fresh thyme, fresh cilantro, garlic powder, salt, and pepper.


Preheat the oven to 375.

Place the four pork chops on a baking sheet.

Chop up the fresh thyme and cilantro up into small pieces.

Sprinkle the two herbs evenly on each piece of meat.

Add salt, pepper, and garlic powder to taste to each piece of meat.

Cut the spaghetti squash in half length wise. (This can be difficult so be sure to do it carefully. There are other methods of cooking the squash that you can find on google, but this is the easiest way–in my opinion)

Place both halves on a different baking sheet, rind side up.

Bake both the spaghetti squash and the pork chops for 30-40 minutes.

About 15 minutes before the meat and the squash are done cooking, pour the spaghetti sauce into a pan, and heat it on the stove top over medium to high heat. Make sure to watch for bubbling so you don’t burn the sauce.

Once the spaghetti squash has cooked, carefully flip the halves over.

With a fork, scrape the inside of the squash lengthwise creating strands. Continue doing this until there is no flesh of the squash left to scrape.

Serve the squash just like normal spaghetti. Add the sauce and Parmesan cheese to taste.

Bon appetit!

Makes four servings.

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The Dinner Diaries, episode 3

Today we’re cooking up some: Steak & Pan-Fried Cabbage.


(4) NY Strip Steaks [or any type that you prefer/can afford], (1) head of cabbage, (1) stick of butter, salt, pepper, chili powder, and garlic powder.


Cut off the stem of the head of cabbage. Cut the cabbage head in half, and then quarters.

After doing this, cut the quarters up into small pieces. There’s not right or wrong way to do this. Just make the pieces a size you feel is comfortable to eat.

In a non-stick skillet, melt half the stick of butter at medium-high heat.

Add all of the cabbage to the pan.

Mix and stir the cabbage around, making sure all has a chance to sit on the pan surface.

Add more butter to the cabbage as needed to prevent burning.

Add salt, pepper, and garlic powder to taste.

Cook the cabbage until lightly brown. (Or longer if you like it slightly darker).

While your cabbage is cooking, preheat your oven to broil.

Place all the steaks on a baking pan, and season with: salt, pepper, garlic, and chili powder. (The chili powder isn’t very spicy and gives the meat a nice flavor).

Place in the oven to broil, for 5-6 minutes depending on thickness and your desired temperature (rare, medium rare, medium, or well done).

Plate, serve, and enjoy!

(Side note: 1 Head of cabbage easily gets four servings)

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The Dinner Diaries, episode 2

Tonight on the menu we have: Primal Tacos! (Everyone lovesss tacosss!)


 (1) head of Heart of Romaine lettuce, (1.5) lbs of ground beef, (1) package low sodium taco mix, (1) green pepper, (1) yellow onion, (1) 16oz container of sour cream, (1) package of shredded Mexican cheese, and (1) jar of Pace mild chucky salsa.


Wash and pat dry the Hearts of Romaine lettuce. With a knife, cut the end of the stalks off to allow all the leaves to be seperate.

Wash and pat dry the green pepper. With a knife cut the pepper in quarters and then empty it of the seeds. Once it’s clean, cut the 4 pieces into thin strips.

In a 6″ skillet add enough oil to slightly coat the bottom of the pan. Once completely heated on 6.5 heat, add your green peppers. While they are starting to cook, cut up and peel the yellow onion. Cut it into strips as well.

Once you can feel the peppers getting soft, add in your yellow onion pieces. Allow them to cook through until they’re golden brown. Add more oil to the pan as needed to prevent burning.

In a 10″ skillet, heat up just a drop of oil on 6.5 heat. Once completely heated, add the 1.5 lbs of ground beef. Cook this in the skillet until there is no pink left.

Follow the directions on the taco seasoning packet to finish of the flavoring of the meat. (Stirring in 2/3 cup of water and the mix, letting it come to a boil, then letting it simmer for 3-4 minutes).

Once these two things are completely cooked, take some meat in a bowl, add shredded cheese and sour cream, and mix together.

Place two spoonfuls of meat/cheese/sour cream mix in the natural crease of the lettuce leaf. Add a few pieces of peppers and onions to the top, and a spoonful of salsa.

Wrap up the side of the lettuce and enjoy your Primal Tacos!!

Easily serves two!

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The Dinner Diaries, episode 1

For dinner tonight we have: Chicken Ceaser Salad.


(1) Perdue pre-cooked chicken strips, (1) bag of organic Italian lettuce, (1) container of shredded parmesan cheese,  and (1) jar of Maries Creamy Ceaser dressing.


Take a good sized handful of Italian lettuce in a bowl.

Cut the Perdue chicken strips into smaller, bite-size pieces. Place these on top of the lettuce.

Add as much desired parmesan cheese.

Top with about 2-3 tablespoons of salad dressing.


Makes 3 meals.

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