Bison Chili and Cheese Omelet with Duck Eggs

Fresh-off-the-farm duck eggs are much more flavorful and rich than chicken eggs. I made this omelet with leftover bison chili and Colby-jack cheese, and topped it with avocado slices and fresh cilantro. It tasted very much like an enchilada.

Bison Chili

Tender bison, onions, carrots, tomatoes, and lots of spice. This chili, which comes straight from the Primal Blueprint cookbook, was delicious with a dollop of sour cream, sliced avocado, and fresh cilantro. My four-year-old even loved it. Yummy!

It's Official....I've Gone Primal

Like many before me, I was skeptical about the Primal lifestyle. We know a few people who have embraced the Primal/Paleo lifestyle, but it wasn't something we had considered as a lifestyle we could or wanted to adopt. Then, one day, my husband decided to do a little research by purchasing Mark Sisson's Primal Blueprint. By the time he was one-third of the way through the book, he was convinced it was something he wanted to try. I, however, remained skeptical. About a week or so into it, I noticed that his once snug jeans were now loose. This changed things a bit. I decided there was no way I was going to let my husband lose weight while I plateaued. I still have seven to ten pounds of baby weight to lose from having my second child, and I have high hopes that modifying my diet by eliminating all the foods that negatively affect my body will enable me to lose the weight.

Vij's Lamb Popsicles in Fenugreek Curry

This is one of my favorite dishes at a restaurant in Vancouver, called Vij's. Vij's is an Indian fusion restaurant in the South Granville district, and I highly recommend you give it a try if you are ever in Vancouver. We found the recipe online, and have recreated it to the best of our ability. It was unbelievably good...exactly as I remember it. It calls for 4 cups of heavy cream which is mixed with this awesome spice called fenugreek. Anything with that much cream has to be good!

Brisket with Carmelized Onions and Sweet Potatoes

Roasted brisket is yummy when paired with mashed sweet potatoes (with salt, pepper, butter, and a bit of heavy cream) and onions caramelized in a red wine sauce. The only thing I would change is the time to cook the brisket. It was a little tough, so next time I would cook it in a crock pot overnight. The sauce was absolutely delicious with all the drippings, about 1/4 cup of red wine, and a bit of beef stock.

Italian Rib Eye with Sun Dried Tomato Topping

This was an awesome combination of zesty marinade, garlicky tomato topping, and creamy blended peas (aka Nigella Lawson's Mushy Peas) . The kids loved the rib eye (and who wouldn't) and my 4 year old son loved dipping it in the tomato "sauce", which I blended a bit more than the recipe suggested. This worked out well, as my kids would not eat a chunky sauce.