Breakfast

Beef Patties with Garlic and Cilantro

ImageMaking beef patties with ground beef, bacon, garlic, chopped onions, nutmeg, dried basil & rosemary, butter, some eggs, pepper and lots of fresh cilantro. Lots of bacon, too. Oh, I already said that. Served with asparagus, homemade coleslaw, stewed spinach and mustard.

I made these patties quite large and liked it. How long you work the batter makes a lot of difference – I usually take my time and the texture is amazing. Gave them a real fry on both sides before turning down the heat and covering the pan to let them cook without losing much water. Another cool secret to get them real juicy is put some extra water and fat into the batter – I used unsalted butter in this case, you can use coconut oil. This makes the patties a solid meal that will nourish you for days! I didn’t need so much salt because of the bacon, but a little is required, though – they will be best that way.

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In Chile where I live now they tell me that most of the chilean beef products are grassfed (i.e., not fed corn or soy, only grass) – so the ground beef I bought today probably is. Gotta dive deeper into that, only reason grassfed could be the default is if chileans have, well, a lot of grass. All the beef I’ve tried so far, be it filet or ground beef; grilled, roasted or boiled, have been delicious.

Paleo Pancakes

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These grain-free pancakes are plain magical. I slowly started giving up hope to find a simple pancake recipe with something as good as (or better than) wheat gluten to make the batter stick together. This one has two ingredients, banana and egg, and will hold together surprisingly well during cooking. And the banana makes the pancakes taste so good!

Gives 5 thin pancakes of 12 – 13 cm in diameter. You’ll need:

  • 1 banana
  • 2 eggs (if the banana is large I use 3 eggs)
  • 1 – 1 1/4 tsp sea salt (optional)
  • a little water (optional, to make a more runny mixture)
  • pinch of vanilla (optional)

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Mix all ingredients well with a hand mixer or in a blender. You want the batter really smooth, not chunky (holds better that way). I like to make them a bit salty (love salt – sweet contrasts!). Fry the pancakes as usual, on medium heat. In my experience these paleo pancakes take a little longer to cook than wheat pancakes. Well worth the wait.

SAMSUNG CSCThere are a couple useful hacks to consider:

#1: Your equipment. An old, un-even frying pan will not yield good results! The batter sticks more easily than with regular pancakes. You’ll need: a) A good quality pan with a smooth surface b) A brand new, cheap one (cause they’re always good when new).

#2: Finding good bananas. Bananas aren’t bananas it seems – most have this rough texture in the mouth, a strange sort of friction of tongue against gums … you know what I mean, right? Right. Well, I thought all bananas were like this, then I tried some fair-trade bananas that were so smooth and delicious and completely lacking in said friction. They also work better in the batter for some reason. My perception is still clouded as to what is the pattern behind all this – is it the production method, size, ripeness (though I don’t think so, they were smooth but not sickeningly sweet like overripe bananas) or simply the variety?

Good thing I live in Chile now! A lot closer to banana sources (as opposed to Norway). I will brave unknown terrain, I will walk through fire and I will find an answer to this mystery. And make an update to this post.

Serve with some fresh homemade strawberry jam (strawberries + hand mixer + pinch of stevia, leave it chunky), bacon or your second favorite pancake spread after bacon.

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By the way, I’m thinking of changing the subtitle of this site to something along the lines of: “Living the Primal Life in Chile”. What do you think? Too cheesy? That’s pretty much the case though!

Take care 🙂

Coffee, Butter and Bitcoin

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My morning cup of coffee with grassfed butter in Amsterdam. This is such a luxury as there is not one single brand of grassfed butter in Norway (where I was born and still temporarily live). I guess I could find a way to mail order a box of Kerrygold, but places like amazon don’t ship edibles to Norway, and the customs system is a bureaucratic mess of high taxes … *le sigh*. Time to get out … anyway, I’m in Amsterdam for the bitcoin convention this weekend. Never heard of bitcoin? Ok, let me give you a quick introduction! 

Bitcoin allows you to pay with your smartphone instantly, with a few seconds delay, to anywhere on the globe completely without transaction fees. It is safer, faster and cheaper than anything like PayPal, Visa or Mastercard. Visa and Mastercard weren’t designed for the internet. Bitcoin is. Its security is based on cryptography rather than a third party like a bank or credit card company. Let’s not go into the detail, but you had to leave the fastest existing computer working practically eternally to guess the astoundingly large numbers protecting bitcoin.

Bitcoin

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If desired, bitcoin is anonymous. Bitcoin will make it possible to donate to charity so that 100% of the money will go to those who need it – because the donations happen without all the third parties who always need their share. Crowdfunding will be super easy. Sending money to loved ones in a distant country will be instant and free. WordPress (this web hosting service) actually accepts bitcoin as subscription payment. See bitcoin.org for more information (and a cool introduction video).

So back to the butter: it is both with unbearable delight and frustrated despair that I consume this golden, caffeinated brew. Imagine living in a dark cellar for most of your life – you know there is something called “the sun” up there, and that it is beautiful; yet you’ve never seen it. Then you’re let out for a few hours into dashing sunlight, but knowing it is only for a short time you appreciate it bittersweetly. That’s how I feel eating grassfed butter. See you guys!

A Taste of Provence

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French cuisine always had a special place in my heart. No, it’s not all about baguettes – it’s much, much more. Ingredients are mostly local: fish from the Mediterranean Sea; tomatoes, squash and salad from local farms; olive oil from centuries old mills; local wine and cheese; high quality meat etc. I love the fact that they don’t seem to save the good stuff in restaurants – whenever you get a salad, even just a couple of leaves next to the main course, it’s always sprinkled with a homemade vinaigrette. France is actually quite paleo friendly as long as you refrain from eating all the bread they keep throwing at you during restaurant visits. And the croissants. And the pain-au-chocolats. And the crêpes. But yes yes; very paleo friendly.

Here are some of the highlights from my very recent (in fact I am still there) gastronomic tour of southern France. Bon appétit!

Roasted, locally farmed chicken w/ratatouille:

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Selection of grilled mediterranean seafood w/salad and mashed potatoes w/olive oil:

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Salad of tuna and celery sprinkled w/olive oil and balsamic vinegar:
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Salad w/grilled squid:

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Omelet w/bacon and emmetal cheese, salad and a beautifully viscous vinaigrette of lemon juice and olive oil:

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Salmon mousse w/cream:

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Lamb w/herbs, mushrooms, vegetables and carrot purée:

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Chicken w/vegetables and a chive cream sauce:

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Salad of cured duck, fried duck, foie gras and roasted potatoes:

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… and the obligatory glass of rosé wine.

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I use Trip Advisor and instantly find the best restaurants nearby. I have been in the area before: see this delicious recipe for quail in raspberry vinegar that I made as a participant of a five day cooking school the last time I was in France.

Not paleo, but just I want to show you our breakfast table at the guest house. Isn’t it cozy?

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Scrambled Eggs w/Arctic Wild Chives

2013-08-08 11.29.35… or Allium sibirica, “siberian onion”; larger and milder than regular chives. We picked these right outside our rental cottage in Honningsvåg, Norway! The eggs were whisked up with ham, cheese, chopped cherry tomatoes, black pepper and a generous load of these chives. I used them as I would scallions.

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