What's for Dinner?

This was breakfast, but still from my kitchen... not that breakfast lunch and dinner vary that much lately in my kitchen... as I've gone to mostly meat diet...

pork loin cubed, 500g, shrimp (peeled and de-veined) 200g, 4 cloves garlic (crushed & minced,) ginger (same as garlic), salt, black pepper, juice from 1/2 lime (lemon, verde), sea salt... all stir fried in bacon grease, til just medium. Add small handful of fresh chopped cilantro last 2 mins.

I was going to have 2 eggs over-easy but this was plenty with some black coffee from Kuranda, AU, so i left out the eggs this time.

I try to alternate the herbs when I can find fresh ones, as my herb garden has not matured yet. Since I've gone to a mostly meat diet, the herbs seem to be the biggest difference in taste... although the ginger does make me fell like :dance:
 
For lunch it was beef slow cooked in stock with onions and carrots. Dinner was pastured hen eggs over quinoa bread with plenty of ghee.
 
I made experiment with buckwheat garlic bread with organic prosciutto, bacon and olive pieces. I'll have to work a bit more on bread's presentability :-[, right now taste good but it does not look nice.
 
Yesterday, I had (red) lentils, onions, fennel, carrots and zuchinis. I did make it as a soup with several spices and some butter.
 
EGVG said:
Pashalis said:
jordifs said:
tonosama said:
Today curry and rice and vegetables. :)
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Rice contains gluten! (except wild-rice)
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even when there stands "gluten free" on the wrap ?
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I have this doubt to, In the supermarket they sell rice noodles and cookies that say gluten free.
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Unfortunately lot of stuff that has gluten-free label on it, actually is far away from being really gluten-free.
Had tested some of these things, even bought them in celiac society shop, and still had a severe inflammation reaction after eating them.

There is very good presentation that might clear up some things about gluten and gluten sensitivity and give a broader perspective: http://www.glutenfreesociety.org/video-tutorial/gluten-sensitivity-what-is-it/
 
I had 2 pork loin chops, about 2/3 lbs, cooked medium , in bacon grease with salt, pepper, cinnamon, nutmeg and cloves... Was a nice touch of flavor, quite different from the norm lately.

Maybe this, meat only, diet doesn't work for most, but I find it to be quite beneficial personally, although the herbs seem to be the key variety of flavor, at the same time, the herbs become your daily meds of prevention, while adding flavor...

Although I do try to include some dark greens 2-3 x a week (spinach, broccoli, Brussels spouts, asparagus). I do include herbs such as basil, cilantro, rosemary or sage, quite often....

Perhaps as the hunting season approaches I can vary the types of meat, but for now, it seems to work well...


sorry if I deterred from the "dinner tonight" to "recipe"..... I simply wanted to point out that the herbs/seasoning make all the difference in the dish and they change by season/availability.... would welcome to see others input on the meat/herb dinner... always looking for new combos
 
Fish soup with lot of onion, tomato and black (wild) rice. Wild asparagus and orgainc eggs salad (with olive oil and home produced black wine vinegar) with buckwheat bread toast.
 
Leftover grass fed beef roast with kale and collard greens cooked in ghee with garlic and onions.
 
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