6

votes

Food Staples from each macronutrient class: What are yours?

Asked on December 11, 2015
Created May 16, 2013 at 5:26 PM

I want to collect a diverse sampling of what foods people rely on, and see if any good or new ideas come up, as well as to just get a feel for what the community seems to prefer.

Please format your answer as follows

  1. protein: x food
  2. fibrous carb/non-starchy vegetable: y food
  3. fat source: z food
  4. complex/starchy carb source: a food
  5. fruit source: b food

Thanks for participating!

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 20, 2013
at 01:34 PM

so tale of two artichokes. Friday I diced up the artichokes and added to a turkey hash. They were ok, but I did not remove enough of the outer leaves, so some were pretty inedible. Sunday I grilled them. peeled off the leaves, scooped out the fuzzy stuff, and stuffed them with sausage, carrots, onions, garlic, and celery. Delicious.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 20, 2013
at 01:30 PM

second: Beef and Beer Stew -- Chuck roast cut into spoon-able pieces (.5 inch to 1 inch), Dark Beer (I like a Black IPA, but that's just me), Beef stock, olive oil, and seasoning (salt, pepper, carrots, garlic, celery, onion, rosemary, thyme, bay leaf, worcestershire sauce, apple cider vinegar). Throw everything in the crock pot, set for 8 hours. Add brussels sprouts in the last hour. Serve with rice -- or throw some potatoes in and eat with them

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 20, 2013
at 01:24 PM

I make two. The first is Sausage (Irish are best, but almost anything will do), Chicken Broth, Potatoes (I like to use baby new potatoes, no pealing, perfect size), brussels sprouts, olive oil, and seasoning (Caraway seeds/ cumin, garlic, onions, parsnips, salt pepper, etc). Quarter than roast brussels sprouts in over with olive oil, salt, pepper. Sweat seasoning, then brown sausage, add stock and potatoes and simmer for 30 minutes, add brussels sprouts and cook until tender.

89fa2da4805b0b4e54b77a5a20a2e206

(2097)

on May 18, 2013
at 01:41 AM

:) wooohooo...RT new in fairly new in my repertoire and im kinda liking it way better than salmon these days!

1edb06ded9ccf098a4517ca4a7a34ebc

(14952)

on May 17, 2013
at 09:20 PM

Aren't you scared of the insulin release cod gives off? It's one of them most insulinogenic of all tested protein sources. Insulin is not paleo ;)

Ebb10603524dd22621c1155dd7ddf106

(19150)

on May 17, 2013
at 08:28 PM

No, you don't have to, but no joke - it really is tricky getting the timing right. You can't really overdo it if the heat is low enough, though. I think coating them in oil, and doing the initial cooking stretch "flat side of the half down" adds a good amount of steaming action as well. Having said that, the surest method by far is steaming in the microwave - cut top off, clean hairs out, wrap in paper towel, place cut-top side down in microwave, and then cook about 5-7 minutes. I hate cleaning them, though. ;-)

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on May 17, 2013
at 08:19 PM

Brussel sprouts stew?! Do tell!

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 17, 2013
at 07:30 PM

so you do not have to steam? every "grill" recipe I found talks about steaming first. I like to cook everything on the grill when I am out there.

Ebb10603524dd22621c1155dd7ddf106

(19150)

on May 17, 2013
at 06:28 PM

Cleaned and then steamed or even microwaved (in order to steam) is easiest, but I prefer them cut straight in half (not even cleaned) slathered in olive oil, salt, and pepper, and grilled or pan-grilled (turning over every so often). The only trick to that is getting the timing right, so they cook just right and get browned and yet don't burn. Besides being fully cooked, even the hairy part becomes edible when it's cooked that way (ergo not having to clean them).

5b9a25a1a676397a25579dfad59e1d7b

(2318)

on May 17, 2013
at 06:22 PM

They are beyond addicting :). Great recipe here: http://paleodietlifestyle.com/kale-chips/ I make a variety of different kinds from that. My current fav: cook up a few slices of bacon so very crispy and use the left over bacon fat as the oil. Throw in some crushed red pepper flakes and then bake as directed. Top with crispy bacon bits before eating :). Also love swapping in sesame oil, adding a splash of GF tamari and sprinkling with toasted sesame seeds. Hands down best way to eat Kale! I think I'll go make some now...

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 17, 2013
at 06:14 PM

should I add beer as a complex starchy carb or a non-starchy vegetable?

9bc6db67ba5b252a43340e4fba42b16b

(145)

on May 17, 2013
at 05:59 PM

Snap!!! Interested in the crispy kale!

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 17, 2013
at 05:59 PM

I love pork cheeks! Chops are amazing, I have been digging the rib chops on the grill this spring! And roasted Brussels Sprout stew is a winter go-to!

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 17, 2013
at 05:47 PM

I love botany! I get that squash is a fruit -- but I consider it a vegetable in my diet.

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on May 17, 2013
at 05:47 PM

+ for rainbow trout and basmati rice! Some of my faves.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 17, 2013
at 05:46 PM

Maybe he was going for sugary things on #5? Ginger is actually a root right? so maybe it makes sense for #4.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 17, 2013
at 05:44 PM

I have never really experimented with artichokes, I think I have my weekend challenge. Yuca is one of my favorite roots -- I went with parsnips, but yuca was a close second.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 17, 2013
at 05:42 PM

thanks, this is a bit of a spring/ grilling list. I love cod on the grill, I prefer barramundi or salmon on the pan. Asparagus with a little oil and vinegar on the grill -- winter I am all in on squash. et cetera ;)

Ebb10603524dd22621c1155dd7ddf106

(19150)

on May 17, 2013
at 05:40 PM

+1 for cod. An underrated fish, in my humble opinion.

Ebb10603524dd22621c1155dd7ddf106

(19150)

on May 17, 2013
at 05:39 PM

Squashes are definitely fruit, just not in the sweet-fruit sense.

Ebb10603524dd22621c1155dd7ddf106

(19150)

on May 17, 2013
at 05:37 PM

I'm getting the pitchforks and torches! ;-)

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on May 17, 2013
at 04:14 PM

What are yours?

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on May 17, 2013
at 12:01 PM

Honey, ginger ale and raspberry jam are fruits? Cacao is a non-starchy veg? Sort of an odd list, but whatever floats your boat!

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on May 17, 2013
at 12:00 PM

Re fats, in my opinion, olive oil is its own food group. I consume probably 2-3 ounces of it per day.

618fc5298c4a96b817c4918c795a875f

(1217)

on May 17, 2013
at 06:33 AM

I am also CRAZY about arugula - it is my only salad green and I have it growing wild in my garden, I have planted so much over the years!

618fc5298c4a96b817c4918c795a875f

(1217)

on May 17, 2013
at 06:31 AM

wait this is getting uncanny. I have been on a crazy asparagus splurge and I never used to be a huge fan - but the past month it is like LOVE! Maybe they are extra food this year? Are you my long lost brother? I am going to try the arepas tomorrow! Masa is a wonder!

618fc5298c4a96b817c4918c795a875f

(1217)

on May 17, 2013
at 06:26 AM

I know! I thought the same when I read your list... We know what's up!I used alot of coconut oil when first starting paleo, but now only the frying of the occasional egg. I do much better on animal fats. And pork pork belly shoulder chop - delicious

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on May 17, 2013
at 02:59 AM

Though I'd be an oddball with my list, but ours match up surprisingly well! Pork, no coconut oil, cornmeal, berries...

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on May 17, 2013
at 02:58 AM

Well, I might change my mind on non-starchy veggie. I've had 3 pounds of asparagus in the last week, so tasty!

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on May 16, 2013
at 11:32 PM

I started eating masa as arepas (http://thedomesticman.com/2012/06/05/venezuelan-corn-cakes-arepas/ ), but now mostly make something like a johnny cake with it (egg, masa, water), seems a bit more substantial than other uses.

618fc5298c4a96b817c4918c795a875f

(1217)

on May 16, 2013
at 11:01 PM

@Matt, how do you prepare your masa? I love tortillas & gorditas, but don't often have the time to make them. I tried to make a kind of polenta out of the masa but the texture was odd and a little too gummy for my taste. Very curious as to how you implement strategies for masa-loving in a paleo context! thanks...

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24 Answers

5
32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on May 16, 2013
at 09:43 PM

What's got my attention currently:

  • protein: pork (though beef is a close second)
  • fibrous carb/non-starchy vegetable: arugula (#1 by a wide margin)
  • fat source: olive oil and butter (haven't used coconut oil in ages)
  • complex/starchy carb source: masa harina (I eat a lot of rice, sweet potoatoes, and white potatoes, but masa is my favorite starch, even if I don't eat it as often.)
  • fruit source: raspberries (#1 by a wide margin)

618fc5298c4a96b817c4918c795a875f

(1217)

on May 16, 2013
at 11:01 PM

@Matt, how do you prepare your masa? I love tortillas & gorditas, but don't often have the time to make them. I tried to make a kind of polenta out of the masa but the texture was odd and a little too gummy for my taste. Very curious as to how you implement strategies for masa-loving in a paleo context! thanks...

618fc5298c4a96b817c4918c795a875f

(1217)

on May 17, 2013
at 06:31 AM

wait this is getting uncanny. I have been on a crazy asparagus splurge and I never used to be a huge fan - but the past month it is like LOVE! Maybe they are extra food this year? Are you my long lost brother? I am going to try the arepas tomorrow! Masa is a wonder!

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on May 17, 2013
at 02:58 AM

Well, I might change my mind on non-starchy veggie. I've had 3 pounds of asparagus in the last week, so tasty!

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on May 16, 2013
at 11:32 PM

I started eating masa as arepas (http://thedomesticman.com/2012/06/05/venezuelan-corn-cakes-arepas/ ), but now mostly make something like a johnny cake with it (egg, masa, water), seems a bit more substantial than other uses.

618fc5298c4a96b817c4918c795a875f

(1217)

on May 17, 2013
at 06:33 AM

I am also CRAZY about arugula - it is my only salad green and I have it growing wild in my garden, I have planted so much over the years!

5
5b9a25a1a676397a25579dfad59e1d7b

(2318)

on May 16, 2013
at 05:42 PM

My favs are:

protein: mostly grass fed beef or bison, livers of any kind, eggs of any kind (duck, quail, chicken, etc)

fibrous carb/non-starchy vegetable: kale (crispy roasted kind mmm), spinach, broccoli

fat source: avocado, ghee, coconut butter

complex/starchy carb source: sweet potatoes, yucca, yams, bananas ;)

fruit source: any type of berry, papaya, or whatever is in season :)

5b9a25a1a676397a25579dfad59e1d7b

(2318)

on May 17, 2013
at 06:22 PM

They are beyond addicting :). Great recipe here: http://paleodietlifestyle.com/kale-chips/ I make a variety of different kinds from that. My current fav: cook up a few slices of bacon so very crispy and use the left over bacon fat as the oil. Throw in some crushed red pepper flakes and then bake as directed. Top with crispy bacon bits before eating :). Also love swapping in sesame oil, adding a splash of GF tamari and sprinkling with toasted sesame seeds. Hands down best way to eat Kale! I think I'll go make some now...

9bc6db67ba5b252a43340e4fba42b16b

(145)

on May 17, 2013
at 05:59 PM

Snap!!! Interested in the crispy kale!

4
355ae559fc7c4038c63b5897d74e8a40

on May 16, 2013
at 08:58 PM

At the moment:

Protein: lamb, bacon, beef (all organic and local, grass-fed), goose and chicken eggs. Addendum: I'm also eating about 6oz of venison liver a week, wow that stuff is rich!

Vegetable: onions (in small quantity), courgettes, spinach, mushrooms, broccoli.

Fat: coconut oil, beef fat, bacon fat.

Starch: sweet potato, white rice.

Fruit: avocado, peppers, er, tomatoes. Not an incredibly scientific classification there but it works for me.

3
Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on May 17, 2013
at 01:07 PM

I put the foods in order of preference.

  1. protein: beef then fish or chicken
  2. fibrous carb/non-starchy vegetable: cabbage,broccoli,asparagus,turnip greens
  3. fat source: meat and dairy fats (typically naturally occurring)
  4. complex/starchy carb source: Butternut Squash, tubers (sweet potatoes,potatoes,taro)
  5. fruit source: I think squash IS technically a fruit. Other than that though, maybe bananas or berries.

Ebb10603524dd22621c1155dd7ddf106

(19150)

on May 17, 2013
at 05:39 PM

Squashes are definitely fruit, just not in the sweet-fruit sense.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 17, 2013
at 05:47 PM

I love botany! I get that squash is a fruit -- but I consider it a vegetable in my diet.

3
61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on May 17, 2013
at 01:06 PM

  1. protein: Pork. Often chops but also loins, butt, belly, cheeks, and I haven't made them myself yet but crispy ears are great. I also eat a lot of eggs and fish.
  2. fibrous carb/non-starchy vegetable: Brussels sprouts. I'm a fanatic.
  3. fat source: Heavy cream.
  4. complex/starchy carb source: I vary these a lot, but potatoes, sweet potatoes, and white rice are probably my main ones.
  5. fruit source: Mangoes, pineapple, and blackberries. I don't really eat much fruit.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 17, 2013
at 05:59 PM

I love pork cheeks! Chops are amazing, I have been digging the rib chops on the grill this spring! And roasted Brussels Sprout stew is a winter go-to!

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on May 17, 2013
at 08:19 PM

Brussel sprouts stew?! Do tell!

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 20, 2013
at 01:24 PM

I make two. The first is Sausage (Irish are best, but almost anything will do), Chicken Broth, Potatoes (I like to use baby new potatoes, no pealing, perfect size), brussels sprouts, olive oil, and seasoning (Caraway seeds/ cumin, garlic, onions, parsnips, salt pepper, etc). Quarter than roast brussels sprouts in over with olive oil, salt, pepper. Sweat seasoning, then brown sausage, add stock and potatoes and simmer for 30 minutes, add brussels sprouts and cook until tender.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 20, 2013
at 01:30 PM

second: Beef and Beer Stew -- Chuck roast cut into spoon-able pieces (.5 inch to 1 inch), Dark Beer (I like a Black IPA, but that's just me), Beef stock, olive oil, and seasoning (salt, pepper, carrots, garlic, celery, onion, rosemary, thyme, bay leaf, worcestershire sauce, apple cider vinegar). Throw everything in the crock pot, set for 8 hours. Add brussels sprouts in the last hour. Serve with rice -- or throw some potatoes in and eat with them

3
89fa2da4805b0b4e54b77a5a20a2e206

on May 17, 2013
at 03:18 AM

???Protein: Rainbow Trout, Salmon, Eggs, Flank Steak, Lamb, Chicken

???Fibrous carb/non-starchy vegetable: Kale, Broccoli, Collards, Rapini aka-broccoli Rabe, Mesclun Lettuce

???Fat source: (natural occuring fats found in protein sources) Avocado + minimal butter, Coconut oil and Olive oil

???Complex/starchy carb source: Sweet Potatoe, Potatoe, Basmati Rice, Banana

???Fruit source: Strawberries, Pineapple, Kiwi

89fa2da4805b0b4e54b77a5a20a2e206

(2097)

on May 18, 2013
at 01:41 AM

:) wooohooo...RT new in fairly new in my repertoire and im kinda liking it way better than salmon these days!

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on May 17, 2013
at 05:47 PM

+ for rainbow trout and basmati rice! Some of my faves.

3
B510347d8bc7d2863dedea4424f31466

on May 16, 2013
at 11:45 PM

  • protein: ruminating animals; beef, lamb, elk, bison // wild salmon, tuna
  • fibrous carb/non-starchy vegetable: leafy greens
  • fat source: macadamia nuts, animal fat
  • complex/starchy carb source: sweet potato, squash varieties (acorn, butternut, kabocha)
  • fruit source: berries

3
618fc5298c4a96b817c4918c795a875f

(1217)

on May 16, 2013
at 11:08 PM

Protein: Pork, Seafood, Beef

Vegetable: Onions, Spinach,Ong Choy, red bell peppers

Fat: Bacon fat, Duck fat, Avocado, Butter

Starch: White rice, non gmo corn (mostly in tortillas/polenta)

no fruit here other than strawberries in season which I am currently gorging on and lemons or lime in my water for vit C

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on May 17, 2013
at 02:59 AM

Though I'd be an oddball with my list, but ours match up surprisingly well! Pork, no coconut oil, cornmeal, berries...

618fc5298c4a96b817c4918c795a875f

(1217)

on May 17, 2013
at 06:26 AM

I know! I thought the same when I read your list... We know what's up!I used alot of coconut oil when first starting paleo, but now only the frying of the occasional egg. I do much better on animal fats. And pork pork belly shoulder chop - delicious

2
Ebb10603524dd22621c1155dd7ddf106

(19150)

on May 17, 2013
at 05:34 PM

  1. protein: Sockeye Salmon (wild), mackerel as a close second
  2. fibrous carb/non-starchy vegetable: artichokes, no ties, none even close: just artichokes
  3. fat source: tie - avocado for whole food, coconut oil if including cooking supplies
  4. complex/starchy carb source: yuca / cassava (plantains come in a very close second)
  5. fruit source: pineapples! (strawberries are a runner up)

This list assumes that the question is asking for the "obvious" group. Meats clearly are protein and fat, and the mighty avocado would technically be my favorite:

  • fibrous vegetable
  • fave fat
  • fave fruit

... simultaneously. ;-)

Ebb10603524dd22621c1155dd7ddf106

(19150)

on May 17, 2013
at 06:28 PM

Cleaned and then steamed or even microwaved (in order to steam) is easiest, but I prefer them cut straight in half (not even cleaned) slathered in olive oil, salt, and pepper, and grilled or pan-grilled (turning over every so often). The only trick to that is getting the timing right, so they cook just right and get browned and yet don't burn. Besides being fully cooked, even the hairy part becomes edible when it's cooked that way (ergo not having to clean them).

Ebb10603524dd22621c1155dd7ddf106

(19150)

on May 17, 2013
at 08:28 PM

No, you don't have to, but no joke - it really is tricky getting the timing right. You can't really overdo it if the heat is low enough, though. I think coating them in oil, and doing the initial cooking stretch "flat side of the half down" adds a good amount of steaming action as well. Having said that, the surest method by far is steaming in the microwave - cut top off, clean hairs out, wrap in paper towel, place cut-top side down in microwave, and then cook about 5-7 minutes. I hate cleaning them, though. ;-)

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 17, 2013
at 05:44 PM

I have never really experimented with artichokes, I think I have my weekend challenge. Yuca is one of my favorite roots -- I went with parsnips, but yuca was a close second.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 17, 2013
at 07:30 PM

so you do not have to steam? every "grill" recipe I found talks about steaming first. I like to cook everything on the grill when I am out there.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 20, 2013
at 01:34 PM

so tale of two artichokes. Friday I diced up the artichokes and added to a turkey hash. They were ok, but I did not remove enough of the outer leaves, so some were pretty inedible. Sunday I grilled them. peeled off the leaves, scooped out the fuzzy stuff, and stuffed them with sausage, carrots, onions, garlic, and celery. Delicious.

2
606f2967e2ada25eb0bc2ed677ec2845

(364)

on May 17, 2013
at 05:20 PM

protein: can't beat a good t bone steak if you ask me (medium rare, at most)

fibrous carb: asparagus

fat source: macadamia nuts are gorgeous

starchy carb: sweet potato and white rice are awesome

fruit: pineapple is genuinely something from the heavens, no wonder spongebob spends most of his days inside one

2
9c4ba98a3b480408bcf207f558fe659b

(355)

on May 17, 2013
at 09:50 AM

Recently:

  1. Bacon, eggs, peanut butter
  2. Cacao
  3. Milk, butter
  4. White rice, bananas
  5. Pomegranates, honey, ginger ale, raspberry jam

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on May 17, 2013
at 12:01 PM

Honey, ginger ale and raspberry jam are fruits? Cacao is a non-starchy veg? Sort of an odd list, but whatever floats your boat!

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 17, 2013
at 05:46 PM

Maybe he was going for sugary things on #5? Ginger is actually a root right? so maybe it makes sense for #4.

2
42cd0feeeda5fa2e2fe1c4fd8255073a

on May 17, 2013
at 02:24 AM

Oh so many to choose from!

  • Protein: Grassfed Beef, Lamb, Sardines, Salmon, Eggs
  • Fibrous carb/non-starchy vegetable: Kale, Broccoli, Mushrooms
  • Fat source: Avocado, Ghee, Coconut Oil
  • Complex/starchy carb source: Carrots, Pumpkin
  • Fruit source: Berries, Bananas

2
32d059a467e99a4fc83201407a4a238d

on May 16, 2013
at 10:05 PM

protein: grassfed ground beef, canned Alaskan salmon, pastured eggs

fibrous carb/non-starchy vegetable: spinach, cabbage, tomatoes

fat source: pastured butter/cream/yogurt/whole milk

complex/starchy carb source: white rice, sourdough rye/wheat bread (THE HORROR!)

fruit source: mangoes and bananas

Ebb10603524dd22621c1155dd7ddf106

(19150)

on May 17, 2013
at 05:37 PM

I'm getting the pitchforks and torches! ;-)

1
3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 17, 2013
at 05:34 PM

A moving target, but for spring 2013:

Protein: Pork, Cod

Fibrous carb/non-starchy vegetable: Asparagus, Spinach

Fat source: Pork, Olive Oil

Complex/starchy carb source: Parsnips, White Potatoes

Fruit source: Banana

Ebb10603524dd22621c1155dd7ddf106

(19150)

on May 17, 2013
at 05:40 PM

+1 for cod. An underrated fish, in my humble opinion.

1edb06ded9ccf098a4517ca4a7a34ebc

(14952)

on May 17, 2013
at 09:20 PM

Aren't you scared of the insulin release cod gives off? It's one of them most insulinogenic of all tested protein sources. Insulin is not paleo ;)

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 17, 2013
at 05:42 PM

thanks, this is a bit of a spring/ grilling list. I love cod on the grill, I prefer barramundi or salmon on the pan. Asparagus with a little oil and vinegar on the grill -- winter I am all in on squash. et cetera ;)

1
0b7c3e7fd96005f0b2dfd781e512fc2e

(1237)

on May 17, 2013
at 08:25 AM

protein: all sorts of fish. occasionally other meats

fibrous carb/non-starchy vegetable: spinach (most common out of the WIDE variety of veggies I eat)

fat source: oily fish and coconut oil

complex/starchy carb source: none on a regular basis

fruit source: berries

1
A6e2b231f69366ce825476c5a6dcfff6

(1967)

on May 17, 2013
at 05:36 AM

  1. Protein: Pastured Eggs + Beef, Chicken, or Pork. Whichever was cheapest that week.

  2. Vegetables: Onions, Garlic, Leafy greens, Bell Peppers, Mushrooms.

  3. Fats: Butter, Bacon Grease, Stock.

  4. Starch: Potato, Sweet Potato.

  5. Fruit: ??? Some, seasonally.

1
4f828fd11d2d1d595a1653baa5e3e77b

on May 17, 2013
at 04:06 AM

  1. Protein: Eggs, chicken, steak, canned salmon, cottage cheese

  2. Fibrous carb/non-starchy vegetable: Spinach, broccoli

  3. Fat source: Grapeseed oil, coconut oil, avocado

  4. Complex/starchy carb source: Sweet potatoes, eggplant

  5. Fruit source: Don't eat very much fruit but I include dates in some recipes and love raspberries and have a weakness for pineapple

1
028e70a250f38bd61fa81b0e0789bb6e

on May 17, 2013
at 03:57 AM

Protein: pork, eggs, fish

Non-starchy vegs: Cauliflower, bell peppers, bok-choi,

Fat source: I don't get why everyone lists an oil here, I just get fat along with proteins. Well, avocado and some nuts too.

Starchy foods: sweet potatoes, potatoes, rice

Fruits: apples, blueberries, bananas

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on May 17, 2013
at 12:00 PM

Re fats, in my opinion, olive oil is its own food group. I consume probably 2-3 ounces of it per day.

1
04a4f204bc2e589fa30fd31b92944549

(975)

on May 17, 2013
at 03:57 AM

???protein: chicken is the easiest to prepare and its delicious ???fibrous carb/non-starchy vegetable: garlic, I cook with it every week. ???fat source: all things coconut! ???complex/starchy carb source: sweet potatoes (I also do white potatoes) ???fruit source: bananas, or strawberries

1
Medium avatar

(122)

on May 16, 2013
at 10:42 PM

Protein: beef, salmon, eggs

Vegetable: broccoli, spinach, red onion

Fat: coconut oil, avocado, olive oil

Starch: sweet potato, white rice, white potato

Fruit: lemon, avocado, coconut

0
1edb06ded9ccf098a4517ca4a7a34ebc

on May 17, 2013
at 09:18 PM

Protein*:* fish (wild salmon, various whitefish varieties), chicken, eggs

fibrous/non-starchy vegetable*:* broccoli and asparagus

fat source*:* avocado, olive oil

complex/starchy carb source*:* sweet potatoes, Ezekiel bread, brown rice

fruit source: bananas, berries

(I am aware two of those things are technically not orthodox "paleo.")

0
C30829598b24b28676feb91b087820af

on May 17, 2013
at 06:09 PM

protein: Pork, chicken, fish, beef (in that order)

fibrous carb/non-starchy vegetable: Collards, kale, chard

fat source: Coconut oil, olive oil, butter

complex/starchy carb source: Plantain

fruit source: Apples and berries.

0
5b5a6340d298c845cfa549f5ae7b98d8

on May 17, 2013
at 05:52 PM

I love seeing other people's answers! Though it looks like there are a lot of similarities.

Protein: Eggs, grass fed beef Non-starchy veg: Kale, baby broccoli, various salad veggies Fat source: bacon, butter, coconut oil Starchy carb: Sweet potatoes Fruit source: Strawberries, raspberries, blackberries

My favorite food in the whole world is kale cooked with bacon and topped with poached eggs. I could (and usually do) eat that every day.

0
29518a2572c5fe3a851170a9b1c315f3

on May 16, 2013
at 09:57 PM

Protein: beef, pork, fish, chicken Fibrous carb: kale fat source: coconut milk complex/starchy carb source: carrots fruit: berries

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