Fiddleheads Five Ways: Part 1
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Foraging for Fiddleheads
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Alaska is abundant with wild game and fish, but foraging for wild plants takes a little more work. But it's fun work! With the right mentality, every spring walk through the woods can be turned into a treasure hunt for green buds and shoots.
Read MoreOlive and Caribou Marrow Tapenade
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I roast quite a bit of wild game bones for our weekly dose of broth, which means I am often swimming in marrow. Marrow is decadent: rich, creamy and flavorful, so I usually enjoy it by the small spoonful. A little goes a long way! This week I was craving something different. I decided to make tapenade, as I thought the tang of olives, lemon juice and capers might jive nicely with the earthy, creamy caribou marrow.
Read MoreDetecting and Outfoxing Emotional Cravings
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I was feeling restless the other day. I was experiencing a mental block while working on a big project and frustration was creeping in. I could feel the frustration transitioning to anxiety and self-doubt. Suddenly, I was daydreaming about sliding open the silverware drawer, grabbing a spoon, opening the fridge and reaching for the almond butter. How enjoyable a fat scoop of almond butter would be! Because I’ve been practicing, I was able to pull back and became an observer of my thoughts.
Read MorePlay with Your Food!
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A few years ago my diet looked like this:
- Breakfast: green smoothie
- Mid-morning snack: protein shake
- Lunch: baked potato topped with cottage cheese, salsa, and broccoli
- Afternoon snack: boiled eggs and an apple
- Dinner: Salad and fish
- Bedtime snack: protein bar or shake
Moose Burgers and Sweetener-Free Ketchup
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One of Alaska’s primal perks is the abundance of clean, beautiful, wild game. Many Alaskans have extra freezers in which they store a year’s supply of moose, caribou and salmon. While spring is an amazing time of year up north, it also coincides with diminishing vacuum-sealed freezer goodness. I currently find myself both hoarding what meat we have left and day dreaming about eating it every night- particularly in the form of moose burgers.
Read MoreGiving up Sugar ≠ Giving up Dessert
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I love that Tom (or “The Star of the Blog”, as he likes to call himself) has joined me on my primal adventure.When I first suggested we try giving up sweeteners altogether, in an attempt to conquer our sugar cravings, he balked at the idea. Dessert had traditionally been his favorite meal. I knew I had to keep him happy with the sweetener-free plan so I created my version of a primal friendly Fat Bomb: a dessert that tastes indulgent and yet fits the objective of giving up sugar.
Read MoreEasy Blender Pasta Sauce
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When my husband first agreed to try primal nutrition (which included giving up all grains) he looked at me quizzically and asked, “Well, what’s left to eat?” He was worried that without the foundation of many of his meals (rice, quinoa, pasta, bread, pizza dough) he would be starving AND missing out on all the “good stuff”.
Read MoreLetting Go of Perfection
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During my last Primal Health Course module I found myself feeling a twinge of discomfort. In the unit, Mark Sisson stresses the importance of making local food a priority in one’s diet; in the recommended spectrum of produce choices, local fruits and vegetables rank at the top (higher than certified organic!). Primarly adapted, my husband and I eat a lot of vegetables. And we live in Alaska. And it’s winter. Would I have to give up eating vegetables from my Washington CSA during our long winter season?
Read MoreFreedom from Sugar
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I was raised consuming milk from our goats, eggs from our chickens, vegetables from our garden, honey from our bees and wild Alaskan game and fish courtesy of my outdoorsman dad. It sounds idyllic to me now, but at the time I remember being extremely jealous of the Twinkies, Cheetos and Capri Suns that filled my schoolmates’ lunch boxes.
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