Meatza Invades la France. Vive le Paleo en France!

This is really cool. You remember meatza, right? Well, one of the readers here, Paul Merino took the idea on over to a restaurant he frequents, Fratelli Pasta Bar in Sophia-Antipolis, France. The video below is of somewhat camera shy chef Gabriel Bellenger thanking me for the recipe. I’ll give you the translation of the short video…

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So Many Meatza Varieties

And here’s another one, canadian bacon & mushrooms. Lots of mushrooms. First, I chopped a few crimini very finely and added them to the sauce. Then, I chopped up a few more very finely and mixed them in with the mozzarella and then for a final bit of mushroom madness, added slices on top. Ready…

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Bacon, Cheddar, Cheeseburger Meatza

The process of making a Meatza is right here in this previous post. In this case, it was inspired by a pizza I used to order from one of the pizza places years back. It’s the standard 2 pounds of ground beef (grassfed in this case), about 8 slices of bacon sliced and fried, about…

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Another Meatza: Pepperoni

Because the crust is made of meat one might think that’s enough meat and to load up on veggies. Well, what about the tomato based sauce? Plenty of veggie for me, along with some thin-sliced onion to get charred under the broiler (yep, that’s how I like it). Pepperoni Meatza I also like the pepperoni…

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Meat “Crust” Pizza; It’s Meatza!

So here’s my attempt at "Meatza," which I mentioned a couple of posts ago, and where you’ll find the basic recipe. Meatza Makings I used two pounds of 80/20 ground beef I had in the freezer. I also had the idea to create an edge, to keep in toppings. See the recipe for the other…

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Chicken Crust Margherita Pizza — Ketogenic or Not?

If you haven’t yet heard of the so-called Ketogenic Chicken Pizza Crust, you’ve been asleep. It’s all the rage. Is it good? Yes, and far better than any of the other alternatives I’ve tried. I’ll get to that. But let’s digress for a minute. Is it “ketogenic?” Fuck that. You know, this shit used to be…

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A Look Back at 2011 and What’s in Store For 2012

I had in mind this morning to do a little checking on how things went in 2011 as compared to 2010, provide a bit of a summary, and muse on about what I intend for 2012. I’ve finally decided I like blogging, by the way. Here’s the Google Analytics for 2011 rounded to the nearest…

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Where Has the CRUNCH Gone?

I had an epiphany last night Or perhaps it was the weather, now in the 80s and sunny. Birds chirping are driving me crazy and joyful. I love them and I hate them…but that’s just how I try to do everything. I did a meatza night before last. Meh. I’m getting a bit beyond paleo…

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Big Salad; with Tuna & Blueberries

Every now and then I get real hungry for a big salad with either grilled chicken or tuna on it. Last night was just such a night. Other than getting tuna fresh, which I sometimes do and usually sear it, this is the only canned tuna I ever eat: High Seas Tuna. It’s all surface,…

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Leangains: The Dietary Approach

You can find the previous post in this series that discusses the workouts, right here.

I’m not going to lie to you: this could be the most controversial post of the Leangains series. I suppose the reason for that, were I to sum it up, is that the readership of this blog largely focusses on those with current or formerly damaged and broken metabolisms, and Martin Berkhan’s approach does not seem to zero in on that — at least from my perspective. A low-carb predisposition is an understandable aspect of my readership and in Martin’s case, low-carb, while being a valuable tool anyone can use, is not a requirement for all.

So I think it’s fair to say that a lot of paleo / Primal practitioners out there might not necessarily see eye to eye with all the Leangains approach to diet prescribes. But I also see this as a temporary thing for me. I simply want to get as lean as I want to be and then carry on more or less as before, though with a Leangains informed approach, which I might sum up as: lift really heavy; briefly, a couple times a week, eat lots of meat, and go good & hungry for some period almost every day. Also, from my perspective, I see Martin as highly supportive of paleo principles, but with some added tweaks owing to what he knows about the science of nutrition and conditioning.

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Everything’s Better with Massaman

I just adore Thai Massaman curry. Here’s a couple of examples. From the other day, an appetizer dish for friends: meatballs. I used Justin Owings’ recipe, with one modification: 1/2 tsp fennel seeds in addition to everything else. And, yes, this recipe makes for an awesome meatza base. I especially like the red pepper flakes.…

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Pork Shoulder Ribs Sous Vide

Here’s last night’s fare. Boneless Pork Shoulder Ribs, mashed potatoes with plenty of butter, buttery organic free-range chicken gravy, and green beans with bacon. Click for hi-res. Pork Shoulder It was a collaboration. Robert & Julie brought the mash & green beans and I did the pork & the gravy. A nice hearty meal for…

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Steak Ftites

…And, how looks can be deceiving. Before we get to the Steak Frites, how does this look? Poached Cod in Coconut Milk & Relish Not bad, right? And I’ve done this before. …Well, upon looking at that link, I guess I must have been trying to get by cheap on effort this time. It showed,…

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Links & Quick Hits

~ Attention all: David-Dorian Ross wants everyone to know that he has "lectured on exercise science for the past 15 years, as well as having been on the executive committee of the National Association of Health and Fitness…" and on that basis rather than argument, wants you to know that I "really have no idea…

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