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EASY "PEATY" PROTEINS - Recipes with photos & Step By Step Instructions

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"Besides fasting, or chronic protein deficiency, the common causes of hypothyroidism are excessive stress or “aerobic” (i.e. anaerobic) exercise, and diets containing beans, lentils, nuts, unsaturated fats (including carotene), and undercooked broccoli, cauliflower, cabbage, and mustard greens. Many health conscious people become hypothyroid with a synergistic program of undercooked vegetables, legumes instead of animal proteins, oils instead of butter, carotene instead of vitamin A, and breathless exercise instead of stimulating life.”
-Ray Peat

With protein being the building block to good health, and starch not playing much of role in my daily life, proteins need to be mighty interesting to keep this "foodie" girl happy and stay on track! Where most people have no idea as to "what to eat on this diet", my head swims with yummy combinations with not enough time to get them out of my head, onto a plate and into my mouth! This thread is to share my love of Ray Peat inspired foods, focusing on proteins, with easy to follow step by step photos of quick and easy meals to make. Please feel free to ask questions and let us all know how you made these recipes your own!
 

Rinse & rePeat

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BAKED BONELESS BEEF SHORT RIBS (2 easy steps)

1. Preheat oven to 275°. Line a baking sheet with a couple layers of aluminum foil, heavy duty is best, but I use regular. A baking sheet with high sides is best too, because a lot of fat and juices fill the pan up and it sometimes spills out when I transfer it out of the oven. It wont be a problem with cooking a smaller batch, like I am in these photos. Put the boneless beef ribs fat side down with an inch between each. DO NOT SALT the ribs until they are fully cooked. It will draw out too much from the ribs and dry them out.

2. Cover the ribs TIGHTLY with several layers of foil. Put in the oven and bake about 2 hours and 45 minutes. Remove SO CAREFULLY from oven as to not spill the hot juices on yourself and floor! Be careful opening the foil and hot steam will come out fast.


I like to turn the ribs over in their pan juices and have with a little salt and sometimes BBQ sauce. I coat the leftovers in the pan juices too, before storing in the refrigerator to make many things. In chunks it is good to scramble with eggs and onions for a Mexican Machaca or a quick and easy stew or thin slice ACROSS THE GRAIN of the meat to add into Asian soups & curries. Enjoy!
 

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Rinse & rePeat

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careful with ALUMINUM foil!
I hear ya koky. We don't eat these, but once a month. Until I find a baking pan that doesn't leach metals, foil will have to do. When I roast things, like veggies, I use parchment paper. These are just to greasy for that.
 

Rinse & rePeat

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BREAKFAST CUSTARD

1. Preheat oven to 325°. Put into a Bullet/blender 3 cups whole milk, 3/4 cup of white sugar, 1 tsp vanilla, a pinch of salt & fresh grated nutmeg

2. Separate the yolks from 6 eggs (save the whites for something else) and add to the blender.

3. Fill a glass casserole dish a little less than half with water (you don't want the cups to be floating when empty) and place six one-cup custard dishes or ramekins inside the water or four larger ones. Blend the custard mixture and pour into custard dishes.

4. Bake the custards in the oven on a middle rack for 45- 50 minutes. They will still seem runny out of the oven, but they firm up when they get cold.

I like this custard at just room temperature or very cold. Sometimes I swap out the nutmeg and vanilla and add in the zest of an orange. I sometimes sub out half of the white sugar for maple sugar. I have even used a higher fat milk or a cream for milk swap to make this recipe into a healthier creme brulee, with the torched glass sugar topping!

Keep in mind, unlike my "No Cream Ice Cream, this custard is the "perfect food" Ray Peat talks about, comparable to human breast milk, just blended and baked instead of cooked and frozen. 🤔
 

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Rinse & rePeat

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You can find more of my "Peaty" recipes on my fruits and vegetables thread....

 

Rinse & rePeat

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Sweet & Salty Chinese 5-Spice Fried Eggs

1.Gather ingredients

2. Melt 1 tablespoon of butter in a frying pan on medium high heat. Don't worry about a tablespoon being too much, cause there will be plenty of leftover butter in pan for the next egg. Crack in eggs. Season with a sprinkle of Chinese 5-Spice. This seasoning is strong so very little is necessary. Turn the heat down to medium.

3. When the eggs whites are just setting up, tilt the pan occasionally to scoop up the butter and spoon it over the eggs, many times until the eggs are to your liking. Slide the eggs onto a plate and generously sprinkle on the sweet & coconut aminos and top with slivered green onions. The coconut Aminos are already slightly salty, but you can add additional salt if desired.

These eggs are a flavor sensation! Because eggs are high in tryptophan, I like pairing these with my favorite sweet & salty gelatin and orange juice drink. Check out my "Peaty Fruits & Vegetables" thread on page 2 for the sweet & salty orange juice details. Between the eggs and this juice I get 28 grams of protein!

"Some people have been encouraged to eat only the whites of eggs, “to avoid cholesterol,” but the egg albumin is disproportionately rich in tryptophan." -Ray Peat
 

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belcanto

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BAKED BONELESS BEEF SHORT RIBS (2 easy steps)

1. Preheat oven to 275°. Line a baking sheet with a couple layers of aluminum foil, heavy duty is best, but I use regular. A baking sheet with high sides is best too, because a lot of fat and juices fill the pan up and it sometimes spills out when I transfer it out of the oven. It wont be a problem with cooking a smaller batch, like I am in these photos. Put the boneless beef ribs fat side down with an inch between each. DO NOT SALT the ribs until they are fully cooked. It will draw out too much from the ribs and dry them out.

2. Cover the ribs TIGHTLY with several layers of foil. Put in the oven and bake about 2 hours and 45 minutes. Remove SO CAREFULLY from oven as to not spill the hot juices on yourself and floor! Be careful opening the foil and hot steam will come out fast.


I like to turn the ribs over in their pan juices and have with a little salt and sometimes BBQ sauce. I coat the leftovers in the pan juices too, before storing in the refrigerator to make many things. In chunks it is good to scramble with eggs and onions for a Mexican Machaca or a quick and easy stew or thin slice ACROSS THE GRAIN of the meat to add into Asian soups & curries. Enjoy!
What do you think about making them in a slow cooker? No aluminum, just the little meat rack on the bottom?
 

Rinse & rePeat

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What do you think about making them in a slow cooker? No aluminum, just the little meat rack on the bottom?
Slow cooker like a crock pot? I wouldn't put them on a rack. I think them soaking up their own juices, like a pot roast keeps them moist and tender.
 

Comstock

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"Besides fasting, or chronic protein deficiency, the common causes of hypothyroidism are excessive stress or “aerobic” (i.e. anaerobic) exercise, and diets containing beans, lentils, nuts, unsaturated fats (including carotene), and undercooked broccoli, cauliflower, cabbage, and mustard greens. Many health conscious people become hypothyroid with a synergistic program of undercooked vegetables, legumes instead of animal proteins, oils instead of butter, carotene instead of vitamin A, and breathless exercise instead of stimulating life.”
-Ray Peat

The juxtaposition of this quote and this post below is funny. Seems like Tom Brady is doing everything he can to be hypothyroid.

Dr. Robert Young - And Tom Brady- Practicing Very Anti-Peat Diet and Claims To Be Staying Healthy and Young WTF?
 

Rinse & rePeat

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Sauteed Mushrooms & Beef Short Ribs Stroganoff

NOTE: Use leftover boneless beef short ribs from the recipe at the beginning of this post.

1. Remove stems from a box of mushrooms, don't bother washing them, and slice.

2. Put in a pot of clean water, bring to a boil and cook for 10 to 15 minutes.

3. Strain through a colander and discard the water.

4. Slice a half of a leftover beef short rib (or more) into thin (or thick) slices. Chop 3 cloves of fresh garlic.

5. Heat one tablespoon of butter in a pan over medium high heat. When it just melts add in half of the mushrooms (or all of them), the beef and the garlic as well, and cook for about 2 to 3 minutes, stirring to keep the garlic from burning.

6. Add a splash of dry cooking sherry, maybe a teaspoon or two, and let cook off for a minute, then add herbs (freshbor dried thyme, Herbs de Provence, Summer Savory) and gelatinous beef bone broth. (Don't worry if you dont have any. It will be nice and thick without it.)

7. Add a heaping tablespoon of sour cream and cook a couple of minutes more, to thicken and serve. A fresh grating of nutmeg is nice on this also, adding right after the sour cream.


I made this for my lunch using half of the mushrooms and half of a leftover boneless beef rib. I had it with a glass of nonfat milk and a Forto coffee shot, which gave me 32 grams of protein. If you don't add the gelatinous broth to the Stroganoff then add a tablespoon of gelatin to your milk to balance the meat. I like having a small spoonful of honey while making this to get digestion going and to balance my blood sugar from all the protein.
 

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Cloudhands

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I hear ya koky. We don't eat these, but once a month. Until I find a baking pan that doesn't leach metals, foil will have to do. When I roast things, like veggies, I use parchment paper. These are just to greasy for that.
My gf has a silicone baking sheet
 

Rinse & rePeat

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My gf has a silicone baking sheet
I don't know about that Cloud. We really need metal contact and space in between for these ribs to brown up. I am "Peaty", but not so "Peaty" to ruin my short ribs once a month. I gave up deoderant to make up for it 😘
 

Cloudhands

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I don't know about that Cloud. We really need metal contact and space in between for these ribs to brown up. I am "Peaty", but not so "Peaty" to ruin my short ribs once a month. I gave up deoderant to make up for it 😘
Yeah i dont know much about ribs, i personally wouldnt give a fck either if its not an everyday thing, just popped in my head when i was reading it
 

Rinse & rePeat

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Yeah i dont know much about ribs, i personally wouldnt give a fck either if its not an everyday thing, just popped in my head when i was reading it
Can you imagine how they would turn out baking on a silicon mat? 😬 I am gonna go online and see if they make magnetic steel baking sheets 🤔
 

Rinse & rePeat

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SEARED SCALLOPS w/OLD BAY BUTTER

1. Thoroughly blot dry scallops on several paper towels and lightly blot the tops too with a couple more paper towels. Melt "dipping" butter on low heat and season with Old Bay seasoning and a pinch of salt.

2. Heat a NONSTICK pan for about 4 minutes on medium high heat, but not till the pan is smoking.

3. Place the dry scallops on the dry pan and let them caramelize, dry, for about 3 minutes. After 3 minutes, add a couple of teaspoons of ghee and tilt the pan so it touches all the edges of the scallops, and let cook another minute or so. Peek under one to make sure it is nicely browned, before turning the rest.

4. Give them all a hint of salt and let them cook 1 minute more. Get them off the hot pan immediately so they stay tender. Serve with the seasoned and salted butter. A little lemon is nice with this too, but not necessary. These are SO SWEET!

I have tried making scallops every which way and these are a no fail everytime. They key is the nonstick pan and searing them at first without oil, so they get a good contact with the metal to do their sweet magic! Sometimes I mix it up and skip the Old Bay and have them with the salted butter and Tabasco Habanero and maybe a wedge of lemon, ohhh my!

"Glass utensils are safe, and certain kinds of stainless steel are safe, because their iron is relatively insoluble. Teflon-coated pans are safe unless they are chipped."
-Ray Peat
 

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Inaut

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@Rinse & rePeat gotta give you credit on your food threads. You look like quite a Peaty chef :) Great work
 

Rinse & rePeat

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Thank you for noticing my dedication to the "Peaty" arts Inaut :)
 
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Rinse & rePeat

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OYSTER STEW

1. Gather ingredients. Chop about a cup of sweet Maui onion.

2. Heat pot and add 3 to 4 tablespoons of butter, then add chopped onion and a teaspoon of Maldon or a half teaspoon of regular salt. Cook on medium heat for about 3 minutes.

3. Add 1 tablespoon of flour (you can pass on this step, but your soup won't be as thick.) Cook for 1 minute more.

4. Add chopped garlic (1 large clove or two smaller ones) and cook 1 minute more.

5. Add in milk and smooth out lumps with a wire whisk.

6. Drain all the liquid from the oysters and cut them in smaller pieces with kitchen scizzors.

7. Add the chopped oysters to the soup, along with 2 tablespoons butter and about 1/4 cup of chopped fresh Italian parsley and cook for 2 to 3 minutes more.

This soup takes about 20 minutes to make from start to finish. I make it two to three times a month. I have made it with fresh oysters, which gives a stronger ocean flavor. The canned oysters are mild and better for the squeamish. It makes 3 small bowls or two larger ones. This is good all by itself, but I love it with Tabasco Habanero! I have swapped out the oysters for canned clams to make a clam chowder, adding in fresh corn and lemon zest. I adapted my versions from the recipe below, so find your own variation and make it your own!


"A deficiency of copper causes our tissues to retain an excess of iron, so foods such as shrimp and oysters which contain abundant copper should be used regularly."-Ray Peat
 

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