Primavera sans Pasta

Fresh vegetables look so delicious.

I know plenty of foodies (birds of a feather flock together). Many of us have different eating style and points of view on what is “healthy.” However, there are some across-the-board beliefs about nutrition-which I think is really cool. When I start to get confused about what I should be eating, I stick to those principles. I can always depend on two things in the nutritional world: veggies are good & excess sugar is bad. Agreed? Good. 🙂

Carbs are confusing for a lot of people. Yes, we need them for our brains and bodies to function, but how many do we really need? Dr. Michael Eades claims that 0-50 grams is  good for rapid weight-loss. 50-100 grams is good for steady weight loss. 100-150 grams supports weight-loss maintenance. 150-300 grams usually means weight-gain. Finally, 300+ grams is dangerous and can cause issues such as inflammation and Metabolic Syndrome or diabetes.

However, if you’re an endurance athlete, this goes out the window… Joe Friel is the man when it comes to advising endurance paleo-driven athletes. He recommends that endurance athletes get 50-60% of calories from carbohydrates. Wow! Well, they need it.

So, carbohydrates… Eat what your body needs. Examine your activity level and your goals (weight-loss? maintenance?), then stick to something. If it doesn’t work, change it. Figure out something that does work.

Now onto a made-primal meal.

Primavera sans Pasta

Last time I made this sauce was before going primal. Out of laziness, we didn’t cook pasta to go with the sauce and decided that it tasted pretty good. This time, I served the sauce over steamed veggies.

Cilantro, tomatoes, and mushrooms

2 lbs grass-fed beef or Italian sausage or a mix of both!
1 onion, chopped
4 cloves garlic, diced
1/2 cup chopped cilantro
1 can (15oz) diced tomatoes
1 can (15oz) tomato sauce
1 can (6oz) tomato paste
1 TBL dried basil
2 tsp dried oregano
salt, pepper, and red pepper flakes to taste
 
1. In a large skillet, cook beef, onions, and garlic until meat is browned. Drain!!! (if you don’t drain, a film of fat will come to the top of the sauce… It makes for a weird texture.)
2. Put everything in a crockpot. Cook on low for 8 hours.
3. Serve with your favorite pan roasted, steamed, or stir-fried veggies!
 
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