I’ve heard a lot about the Paleo diet (pulling from Wikipedia here, it’s a diet that “consists mainly of fish, grass-fed pasture raised meats, eggs, vegetables, fruit, fungi, roots, and nuts, and excludes grains, legumes, dairy products, potatoes, refined salt, refined sugar, and processed oils”) but it’s not something I think I could ever do with any consistency, mostly because it takes out dairy products, and cheese is a mainstay in my day-to-day.
This week’s cookbook, Practical Paleo, is actually more than a cookbook. It gives a comprehensive breakdown of what Paleo is and isn’t, and it also has meal plans set up for people with all kinds of ailments to let them know what foods will help and hinder their lives. (There were two lists that applied to me — Blood Sugar Regulation and Autoimmune Disorders. They were pretty similar.)
Anyway, I won’t go on about it (and I’m not going to switch over to Paleo any time soon), but it’s something I would recommend looking into. If nothing else, it gives some insight into food and what it does to us as people.
Italian Style Stuffed Peppers
Makes 3 or 4 meal-sized servings
From Practical Paleo
Ingredients
2 red bell peppers, halved and cleaned
1 Tbsp. bacon grease or coconut oil (I used coconut oil.)
1/2 onion, diced
Salt and pepper to taste
4 cloves garlic, chopped
1/2 cup diced tomatoes
1 lb. ground beef
Preheat oven to 375°F.
Heat the oil (or grease) in a large skillet over medium-high heat. Saute the onions, adding salt and pepper to taste, until the onions are translucent. Add the tomatoes and garlic and simmer for two minutes.
Add the meat to the pan and cook until done. Add more salt and pepper if you’d like.
Place the peppers in your baking pan and spoon the mixture into each one.
Bake for 15-20 minutes.
Sorry for the ugly picture.
