Tag Archives: primal

Dressing Up Sardines and Bone Marrow!

Last night, I just didn’t feel like cooking something crazy. I was feeling L-A-Z-Y! I bought a few cans of sardines earlier to stock my pantry, so I decided to do something quick and simple to dress one of them up for dinner.

I buy Wild Planet Sardines in water. They are so good! I’ve always loved sardines since I was a kid.¬† As a health conscious adult, I appreciate them, since they are packed with nutrients, low in mercury, a great source of calcium and protein, and one of the only meats that works well coming from a can! I used to always get the brisling sardines (the smaller ones), but they’re getting stupid expensive and harder to find. Sometimes the normal ones, the larger variety that come three or four to a can, are weird, taste lower in quality, and sometimes have roe, which is usually kind of grainy and texturally weird for me. Wild Planet sardines are not any of those things, they are amazing. Not only are they ethically sourced, they are so very meaty, and as soon as you open the can, you can tell they’re fresh. From the texture and flavor of the meat to the color of the skin, these are by far, the best sardines I’ve seen.

Anyway, in a small pan I heated up some ghee and threw in

  • Onion
  • Garlic
  • Zucchini
  • Capers
  • Cherry tomatoes
  • Mushrooms

After having that going for a while I also placed the sardines in the pan. Once everything was cooked through and warm voila! Minimal chopping and cooking, high nutrition,easy, and delicious!

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I also roasted up some delicious marrow bones. I just put them in the oven at 350 degrees (I changed it to 400 degrees later on to make it go a little quicker). I roasted them in a foil lined, glass, square pan, until the marrow was bubbling and easily separated from the bone.

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I love marrow bones. The last time I had them was in a restaurant, when I went on vacation to Montreal. They are fatty of course, pure fat, so if you don’t like jiggly, slimy, fatty textures, you might be put off. It’s definitely worth trying though, they are a decadent treat! The flavor is rich, and creamy, and really buttery. Some people spread it on toast, I just eat it with a spoon, or suck it out of the bone. You really feel very primal sucking bone marrow from a bone….it’s awesome. I actually shared these with my dog. I ate as much as I could out of the bone, and nibbled at meaty bits. What was left, I held for my dog to lick and gnaw away at. Sharing bones with your dog….yup, doesn’t get much more primal than that. I say that in the most amazing, delicious, best of ways.


Sauteed Chicken Giblets!

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So I roasted a chicken for dinner tonight (two actually), nothing fancy. This time however, I didn’t throw away the bags of giblets. I used to, I didn’t quite know what to do with them, and I haven’t made gravy or chicken broth lately. I thought to myself “This is food” and asked myself why I would ever throw them away. I realized people around the world ate these things as delicacies, and people USED these things. I figured the primal thing to do, would be to embrace these innards! Don’t waste good nutritious food, that’s what it comes down to.

So the bag of giblets came with necks, and gizzards. One came with a liver as well. Gizzards are apparently a sort of seconds stomach….lovely. Both liver and gizzards are low in fat and high protein, but also high in cholesterol. They are a source of iron, zinc, and B12. The liver also is a source of Vitamin A.

As a side note, my dog i suspect is intolerant of chicken, based on past reactions to chicken based dog foods. I was curious if raw, good quality, chicken made any difference, so I gave her one of the raw necks. She thanked me.

I ate the rest of it. I washed everything, and trimmed the weird fat off the neck and gizzards. I cut the organ parts into small pieces. Heating some duck fat in a skillet, and some coconut aminos, I added the neck first. I chopped up a few cloves of garlic and a small shallot. I added them to the pan, as well as some ginger powder, salt, pepper, and the rest of the organs. I cooked until I thought everything looked done, only a few minutes, and until everything was sort of caramelized.

I’m a fan I have to say. The liver was soft and rich, and though¬† they were chewy, with an odd texture, the gizzards had a nice subtle flavor. The seasoning I used made me think of teriyaki, so if you are just trying this out, and aren’t very brave, it’s probably a good way to go. The neck was good, but it didn’t have much meat, so it was a little annoying. Definitely will do this with my gizzards from now on, otherwise I might save them for a stew.


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