2

votes

Food Buzz: What is your best meal for both pleasure and health?

Answered on August 19, 2014
Created February 05, 2012 at 1:24 AM

I am about to cook this oyster dish: http://leitesculinaria.com/1829/recipes-oysters-rockefeller.html

For me it is very easy on the body, beneficial and TASTY! I'll add a bit of parmesan and a drop of hot sauce/fresh squeezed lemon.

Most of the month I go for easy foods that are not processed or are minimally processed and that I can grab and go (nitrite free salami, sliced avocado, my crock pot bone broth, a salad, an orange...)

But when I have the time to be creative! I'm getting tired of pan seared ribeye and mushrooms as my gourmet go-to - I think I can do better. What are your most nutrient dense, palate pleasing dishes- that leave your body buzzing with a zinc/magnesium/vitamin A,B slam...

I mean, pleasure while eating it, but with an overall benefit to your system as well. Delicious with an energy boost. I've been doing the low-reward thing and it's great. I've also been doing 'tastes great but it's a compromise'.

What is your "happy meal"?

EDIT: Please indicate if it makes you FEEL GOOD after. I think SAD foods often make people feel comforted and are therefore addicting. Do you have a recipe that makes you feel more energized?

5e6a6f5c0fd3ab048f81c0a500206f41

(956)

on February 06, 2012
at 05:12 AM

i usually make this meal when i have all those things left over from cooking earlier in the week...so ill roast brussel sprouts, onions, and chopped up (raw) bacon in the oven at 375 degrees with some salt and pepper until the sprouts are nice and crispy. no need for oil as the bacon fat will coat the veggies. then ill just cut up some leftover steak, throw it in a pan with the leftover veggies & sauté everything in some coconut oil. top with the egg, avocado, & frank's and you're good to go!

C8b2136ef95ba6aac211825ff38cc0e9

(971)

on February 06, 2012
at 12:32 AM

That does sound good.

C8b2136ef95ba6aac211825ff38cc0e9

(971)

on February 06, 2012
at 12:29 AM

It does sound good, but I've never had liver! I've been really thinking about making it lately.

C8b2136ef95ba6aac211825ff38cc0e9

(971)

on February 06, 2012
at 12:28 AM

Jenny, I know what you mean, I do love it. I woulda loved ribeye in my Christmas stocking also ;-). It's always been my favorite meal.

A97493548bc1daae6e477bfd66b593c8

(120)

on February 05, 2012
at 08:59 PM

sounds very good Laura. Do you really just throw it together or do you have a recipe? Please share!

667f6c030b0245d71d8ef50c72b097dc

(15976)

on February 05, 2012
at 04:54 PM

pork tenderloin roasted in oven, slow baked japanese sweet potato. done.

0c875e97044bf838a074470caa5d630d

on February 05, 2012
at 04:23 PM

Braised lamb shanks has become one of my favorite meals since I've been Paleo.

07243c7700483a67386049f7b67d90a4

on February 05, 2012
at 12:28 PM

I'll be trying that one too, sounds lush.

77877f762c40637911396daa19b53094

(78467)

on February 05, 2012
at 03:37 AM

I love lots of exotic foods- sashimi/sushi, Chinese, Indian, Vietnamese, and Mexican. We are in Mexico for the winter and are leaning that way now although I make things like Salad rolls when the mood strikes.

518bce04b12cd77741237e1f61075194

(11577)

on February 05, 2012
at 03:30 AM

BC people have a weird fascination with Mexican food, I moved away and now I can't find any good Mexican!! People ask me if I'm from the Southern USA, and I'm like no.....the west coast!! BC also can't get enough sushi. In the east, they eat pho like there's a drain in the bottom of the bowl. Funny, hey?

518bce04b12cd77741237e1f61075194

(11577)

on February 05, 2012
at 03:28 AM

"I'm getting tired of pan seared ribeye and mushrooms"-- haha, we used to get ribeye in our freaking stockings for Christmas, it was such a family treat. If there's anything that people should be pumped on being tired of, it's ribeye! Just "ribbing" you of course, I used to get tired of salmon in the summer, and when I would say that people would be actively aggressive with jealously.

C8b2136ef95ba6aac211825ff38cc0e9

(971)

on February 05, 2012
at 02:56 AM

Ha! Whatever, shove it in a chile, that's what we do.

77877f762c40637911396daa19b53094

(78467)

on February 05, 2012
at 02:37 AM

LOL I love them too! And I am from BC not New Mexico. Shouldn't I be craving oatmeal or moosemeat or like that?

C8b2136ef95ba6aac211825ff38cc0e9

(971)

on February 05, 2012
at 02:22 AM

Well Anna... In New Mexico we consider chile rellenos virtual crack. I cannot comment objectively.

C8b2136ef95ba6aac211825ff38cc0e9

(971)

on February 05, 2012
at 02:10 AM

Sounds like a really great combo.

4d6aa1a676240b15dc569ff8ade0500f

(2546)

on February 05, 2012
at 01:47 AM

liver with apples?! haven't tried that...totally doing it next time!

C8b2136ef95ba6aac211825ff38cc0e9

(971)

on February 05, 2012
at 01:37 AM

You definitely won't be held to it permanently! How do you eat seasonally and geographically? I'd love to lean this direction...

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8 Answers

5
D5a4ff096a452a84a772efa0e6bc626e

(2486)

on February 05, 2012
at 02:08 AM

I'm always especialy satisfied with lamb, sweet potatoes, and sauteed leafy greens. That combination digests well for me and leaves me with good solid energy for hours.

I also love how I feel after pho, but the energy doesn't last as long.

C8b2136ef95ba6aac211825ff38cc0e9

(971)

on February 05, 2012
at 02:10 AM

Sounds like a really great combo.

4
4d6aa1a676240b15dc569ff8ade0500f

(2546)

on February 05, 2012
at 01:46 AM

i love to make lamb shanks...sear the lamb shanks in a little butter, pour over some red wine and stock, add sundried tomatoes and olives, a few sprigs of whatever herbs you have, season with cinnamon, nutmeg, coriander, salt & peppers and let simmer for about 2 - 2 1/2 hours on low heat. tastes UH-MAZING. sometimes i have it with a side of sweet potato mash. NOM!

best part: sucking the bone marrow out of the shanks.

0c875e97044bf838a074470caa5d630d

on February 05, 2012
at 04:23 PM

Braised lamb shanks has become one of my favorite meals since I've been Paleo.

3
246ebf68e35743f62e5e187891b9cba0

(21420)

on February 05, 2012
at 01:47 AM

Calves liver with fried apples, onions, and bacon.

07243c7700483a67386049f7b67d90a4

on February 05, 2012
at 12:28 PM

I'll be trying that one too, sounds lush.

4d6aa1a676240b15dc569ff8ade0500f

(2546)

on February 05, 2012
at 01:47 AM

liver with apples?! haven't tried that...totally doing it next time!

C8b2136ef95ba6aac211825ff38cc0e9

(971)

on February 06, 2012
at 12:29 AM

It does sound good, but I've never had liver! I've been really thinking about making it lately.

3
54cc947a4e8ae26489a3b2517a0df032

on February 05, 2012
at 01:31 AM

Haha, it's a toss up between the one I just ate and the one I'm about to...

Ok, only if you promise to only accept my answer to speak for the moment (as my diet ranges seasonally and by location wherever I travel) then:

Raw grass fed beef brisket with lots of fat and some of its bone marrow warmed to near gelatinous.

Yep, that's my lip-smacker for today. Tomorrow could be different, but perhaps not since I've got 5 lbs left air drying in the fridge and it just keeps getting better.

C8b2136ef95ba6aac211825ff38cc0e9

(971)

on February 05, 2012
at 01:37 AM

You definitely won't be held to it permanently! How do you eat seasonally and geographically? I'd love to lean this direction...

2
F3fc2e0a9577e7e481a387d917904d1e

(1070)

on February 05, 2012
at 03:28 PM

Wild salmon, side of sweet potato mashed with egg yolks and cinnamon, roasted broccoli with garlic and lemon juice.

2
77877f762c40637911396daa19b53094

(78467)

on February 05, 2012
at 02:18 AM

Tonight we had chili rellenos stuffed with shrimp and cheese and a dab of white rice on the side. And red wine.

518bce04b12cd77741237e1f61075194

(11577)

on February 05, 2012
at 03:30 AM

BC people have a weird fascination with Mexican food, I moved away and now I can't find any good Mexican!! People ask me if I'm from the Southern USA, and I'm like no.....the west coast!! BC also can't get enough sushi. In the east, they eat pho like there's a drain in the bottom of the bowl. Funny, hey?

C8b2136ef95ba6aac211825ff38cc0e9

(971)

on February 05, 2012
at 02:56 AM

Ha! Whatever, shove it in a chile, that's what we do.

77877f762c40637911396daa19b53094

(78467)

on February 05, 2012
at 03:37 AM

I love lots of exotic foods- sashimi/sushi, Chinese, Indian, Vietnamese, and Mexican. We are in Mexico for the winter and are leaning that way now although I make things like Salad rolls when the mood strikes.

C8b2136ef95ba6aac211825ff38cc0e9

(971)

on February 05, 2012
at 02:22 AM

Well Anna... In New Mexico we consider chile rellenos virtual crack. I cannot comment objectively.

77877f762c40637911396daa19b53094

(78467)

on February 05, 2012
at 02:37 AM

LOL I love them too! And I am from BC not New Mexico. Shouldn't I be craving oatmeal or moosemeat or like that?

1
5e6a6f5c0fd3ab048f81c0a500206f41

on February 05, 2012
at 04:44 PM

chopped up steak with a mix of roasted brussel sprouts, bacon, onions, & sweet potatoes, topped with an over easy egg and 1/2 an avocado. and frank's hot sauce of course!

5e6a6f5c0fd3ab048f81c0a500206f41

(956)

on February 06, 2012
at 05:12 AM

i usually make this meal when i have all those things left over from cooking earlier in the week...so ill roast brussel sprouts, onions, and chopped up (raw) bacon in the oven at 375 degrees with some salt and pepper until the sprouts are nice and crispy. no need for oil as the bacon fat will coat the veggies. then ill just cut up some leftover steak, throw it in a pan with the leftover veggies & sauté everything in some coconut oil. top with the egg, avocado, & frank's and you're good to go!

A97493548bc1daae6e477bfd66b593c8

(120)

on February 05, 2012
at 08:59 PM

sounds very good Laura. Do you really just throw it together or do you have a recipe? Please share!

C8b2136ef95ba6aac211825ff38cc0e9

(971)

on February 06, 2012
at 12:32 AM

That does sound good.

1
44348571d9bc70c02ac2975cc500f154

(5853)

on February 05, 2012
at 06:23 AM

Salmon in summer, sous vide it at 42C to 47C (depends how fatty it is) for 20mins. Ridiciously simple and fast, yummy. I season it with freshly ground kombu, parsley, dill and pepper, doesnt need anything else. And some wakame salad on the side.

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