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

[Rinse & rePeat]

Back in the days when I was 'Peating', one of my favourite quick meals was a stirfry I'd make with shrimp. (Sorry,I don't have pics of it).

Basically, I'd cut up a red bell pepper,an onion and have frozen cubed mango. Throw it all in the pan,add shrimp and stirfry it for a couple of minutes.
For a stirfry sauce I'd use Blackstrap Molasses,water it down a bit and mix it with a lot of salt.....it makes for kind of an alternative (no-)soy sauce.

You can also substitute shrimp for Cod/whitefish or for a less Peatier option chickenbreast.

Are you not "Peating" anymore?

 

[Dutchie]

The molasses and salt being a substitute for soy sounds like a great idea! I use coconute Aminos for a soy substitute, but is watery. I am gonna try your idea! Thanks Dutchie!

You're welcome?
At the time I could not get my hands on coconut aminos, so that's how I came up with this concoction. ?

 

[Rinse & rePeat]

You're welcome?
At the time I could not get my hands on coconut aminos, so that's how I came up with this concoction. ?

It's brilliant! It sound like a dark soy sauce, that I use to use.

 

[Dutchie]

Are you not "Peating" anymore?

*sigh* Nope.....I've been cursed with fructose (and lactose to a lesser degree) being my kryptonite, in other words my body just can't process it.
I've done a lot of damage to my body at the time,thinking I was doing good.?

But I still like to browse the forum every now and then,bc it was handsdown the most delicious way of eating.?

 

[Rinse & rePeat]

*sigh* Nope.....I've been cursed with fructose (and lactose to a lesser degree) being my kryptonite, in other words my body just can't process it.
I've done a lot of damage to my body at the time,thinking I was doing good.?

But I still like to browse the forum every now and then,bc it was handsdown the most delicious way of eating.?

To me "Peating" isn't what you are eating, but more of what you aren't eating. I went 4+ years without the milk. I think what defines a "Peater" is the avoidance of PUFA's.

 

[Dutchie]

To me "Peating" isn't what you are eating, but more of what you aren't eating. I went 4+ years without the milk. I think what defines a "Peater" is the avoidance of PUFA's.

Years prior to Peating I already was avoiding (most) pufas; no veggie oils,nuts,seeds,pork,eggs (due to intolerance),chicken with skin (which I all still do)
However I do eat fatty fish (quite a lot), bc it seems that I need the O3 (have never taken fish oil though)....ironically about a week ago, I started taking berberine and most likely ate bad ground beef,so I'd dealt with a lot of queasiness which also made me feel kind of repulsed from fatty fish (the salmon I ate),so I stopped eating it. Ironically the past couple of days I'd been craving and eating some Cod Fillet cooked in ghee.


It's true that what you don't eat is important as well, but 'Peating' to me, is also about a vege/pescetarian (with occasional meat) diet with emphasis on fruit(/sugars). That's what makes it delicious.

 

[Rinse & rePeat]

Years prior to Peating I already was avoiding (most) pufas; no veggie oils,nuts,seeds,pork,eggs (due to intolerance),chicken with skin (which I all still do)
However I do eat fatty fish (quite a lot), bc it seems that I need the O3 (have never taken fish oil though)....ironically about a week ago, I started taking berberine and most likely ate bad ground beef,so I'd dealt with a lot of queasiness which also made me feel kind of repulsed from fatty fish (the salmon I ate),so I stopped eating it. Ironically the past couple of days I'd been craving and eating some Cod Fillet cooked in ghee.


It's true that what you don't eat is important as well, but 'Peating' to me, is also about a vege/pescetarian (with occasional meat) diet with emphasis on fruit(/sugars). That's what makes it delicious.

Yeah sugars would be a big part of "Peating". When I first started "Peating almost 5 years ago I was disappointed I couldn't tolerate half of what was recommended, but our bodies heal and adapt and I am back to drinking and eating all the dairy that I did as a teen. Meat sounds less and less appealing now because of the shift. As they say, "Don't count all your chicken till they hatch." ?

 

[Dutchie]

Yeah sugars would be a big part of "Peating". When I first started "Peating almost 5 years ago I was disappointed I couldn't tolerate half of what was recommended, but our bodies heal and adapt and I am back to drinking and eating all the dairy that I did as a teen. Meat sounds less and less appealing now because of the shift. As they say, "Don't count all your chicken till they hatch." ?

Yeah, I've given up on the fruit/sugar chicken....the not processing fructose well seems to be non-adaptable.

 

[Rinse & rePeat]

Yeah, I've given up on the fruit/sugar chicken....the not processing fructose well seems to be non-adaptable.

Chicken is a slippery slope. I get itchy with chicken, but not soy & corn free chicken. The same with the eggs. I felt awful eating eggs until I found soy & cornbread. Now eat several everyday!

 

[Dutchie]

Chicken is a slippery slope. I get itchy with chicken, but not soy & corn free chicken. The same with the eggs. I felt awful eating eggs until I found soy & cornbread. Now eat several everyday!

LOL.....I was referring with chicken to your saying: "Don't count all your chicken till they hatch."
But yeah,it is a slippery slope and hard to find chicken (and even harder eggs or duck eggs) which isn't fed at least some grains,corn or soy.

 

[Rinse & rePeat]

LOL.....I was referring with chicken to your saying: "Don't count all your chicken till they hatch."
But yeah,it is a slippery slope and hard to find chicken (and even harder eggs or duck eggs) which isn't fed at least some grains,corn or soy.

Ha! Ha! Ha! I thought you forgot the comma! I really am blonde and it shows a lot ?

 

[Dutchie]

Ha! Ha! Ha! I thought you forgot the comma! I really am blonde and it shows a lot ?

I'm dark blonde....so maybe it was just a dumb joke.

 

[Rinse & rePeat]

I'm dark blonde....so maybe it was just a dumb joke.

Let's split it down the middle ?

 

[Rinse & rePeat]

Thai Sweet & Sour Chicken Wings

1. Snip the wing tips off the wings, (or follow my basic wing recipe on the link below). Boil the wing tips or other bones in a large pot of water for an hour or two.

2. Peel and cut lots of rainbow carrots into matchstick pieces. Wash lots of fresh mint and pull the leaves from the stems and cut them into long slivers. Have a sweet & sour sauce ready. I will post my homemade one soon on my "Easy Peaty Sweets, Sauces & Such" thread linked below too. It is fast & so delicious! This time I have some on hand, from a Thai restaurant visit. I love to order several extra sides of favorite sauces, like this one, from restaurants to make meal preparation at home quicker.

3. Boil the wings for about 25 minutes, or less if they are smaller. Prepare a baking sheet by covering it with foil and rubbing it down with refined coconut oil. Turn on the broiler and have a rack in the middle upper part of the oven ready. After boiling, put the wings onto the prepared sheet, and when they are cool enough, rub them down with refined coconut oil. Broil for about 7 minutes on each side. Remove from oven and salt them.

4. Remove from over and transfer wings to a bowl and add in the carrots. Toss them together adding in the sweet & sour sauce, generously, and then the fresh mint, tossing to coat all the wings and serve!

These are SO GOOD! Oh my gosh I overeat these, and make a lot of extras to eat for days after! I love how the sauce doesn't require extra fruit or sugar to balance the protein, and where I have a hard time getting that Ray Peat carrot salad in, I can eat endless amounts of carrots this way!

Gelatinous Low Histamine CHICKEN Bone Broth AND dinner in under 3 Hours (with photos)

"It happens that gelatin is a protein which contains no tryptophan, and only small amounts of cysteine, methionine, and histidine. Using gelatin as a major dietary protein is an easy way to restrict the amino acids that are associated with many of the problems of aging."-Ray Peat I really never...

raypeatforum.com

“Peaty” Sweets, Sauces, Starches & Other Splurges

"Our instincts give us a few clues about our nutritional needs, such as thirst, the hunger for salt, the pleasantness of sweet things, and the unpleasantness of certain odors or very acrid or bitter tastes." -Ray Peat This post has all the "Peaty" extras, like the frosting on cake! Though...

raypeatforum.com

 

[Rinse & rePeat]

Ground Beef Taco Stuffed Jalapenos

1. Gather ingredients. Use the biggest jalapenos you can find for this recipe. Preheat oven to 350°

2. Put a glove or baggie over the hand holding the Jalapenos. Cut Jalapenos in half and scrape out the seeds and white membranes. I use a serrated grapefruit spoon for this.

3. Pour a little olive oil in hand and rub the outsides of the peppers with it.

4. Mix together equal parts cold taco meat and cheddar to a bowl. Add in small blops of cream cheese and season with salt.

5. Scoop up some of the mixture and press it tight into the shape and size of the jalapeno you are stuffing. Push it firmly into the the jalapeno not higher than the edge or it will melt out.

6. Place Jalapenos on a parchment lined metal baking sheet and bake for 25 to 30 minutes.

These are so addicting! I ate half of the ones ones in the picture! Remember that Jalapenos are a fruit! They have twice the amount of vitamin C than oranges! Feel free to play with the recipe with other peppers, like I did with the Poblanos. I even added in a little masa to hold it together. The bigger ones make more of a main course too!


"Our foods usually contain enough PUFA, unavoidably, to make fats matter to some extent. After about twenty years of carefully avoiding them, I'm still getting about 2% of my fat as PUFA (beef, oysters, eggs, etc.). That's why I'm making an effort to increase my sugar intake, to displace some fat." - Ray Peat

 

[Rinse & rePeat]

SHRIMP ALFREDO

1. Gather ingredients

2. In a saucepan add 1 cup of cream, 4 tablespoons butter, 1/4 teaspoon garlic powder, 2 tablespoons cream cheese and 3/4 teaspoons of Maldon salt.

3. Bring to a boil and whisk in about 3/4 cup of grated parmesan. Simmer until thick about 20 to 25 minutes.

4. Cut cherry tomatoes in half and green onions into slivers.

5. Saute shrimp in a small amount of butter and lightly season with salt. To plate, ladle Alfedo sauce onto a plate or bowl, top with shrimps and top with sweet cherry tomato halves (Sungold is my favorite) and slivered green onion.


"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

 

[Rinse & rePeat]

I also do the same Alfredo sauce, tomato and green onion combination (above) on my boiled and broiled chicken wings.

 

[akgrrrl]

SHRIMP ALFREDO

1. Gather ingredients

2. In a saucepan add 1 cup of cream, 4 tablespoons butter, 1/4 teaspoon garlic powder, 2 tablespoons cream cheese and 3/4 teaspoons of Maldon salt.

3. Bring to a boil and whisk in about 3/4 cup of grated parmesan. Simmer until thick about 20 to 25 minutes.

4. Cut cherry tomatoes in half and green onions into slivers.

5. Saute shrimp in a small amount of butter and lightly season with salt. To plate, ladle Alfedo sauce onto a plate or bowl, top with shrimps and top with sweet cherry tomato halves (Sungold is my favorite) and slivered green onion.


"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

I also do the same Alfredo sauce, tomato and green onion combination (above) on my boiled and broiled chicken wings.

Glad you posted this. I have boiled cream cheese in water plus garlic for pizza sauce for decades. Big yummies: fresh basil onion and cheese; chicken and waterchestnuts; spinach and bacon

 

[Rinse & rePeat]

Glad you posted this. I have boiled cream cheese in water plus garlic for pizza sauce for decades. Big yummies: fresh basil onion and cheese; chicken and waterchestnuts; spinach and bacon

So much you can use Alfredo sauce in! Your combos sound really good too! Here is my bacon Alfredo combo. I roasted the squash and bacon together and tossed in the fresh sage the last few minutes of baking.

 

[Rinse & rePeat]

BEEF CARPACCIO

1. Wash, dry and chill a big handful or arugula, baby greens or radish sprouts. Use a frozen 8 ounce beef filet, that is vacuum packaged at the company, not the grocery store wrapped stuff. You don't want to eat a raw steak that could have been tampered with. Keep the filet frozen until making this dish. The beef needs to be VERY fresh. I give the steak a quick fry, with a little REFINED coconut oil, maybe 20 seconds on all sides, on very high heat.

2. I then cut off the cooked parts and save them to add to a soup or egg scramble. Cut the filet into 1 inch slices.

3. Finely shave parmesan cheese.

4. Soak a tablespoon, or more, of capers in water. When the beef is still almost defrosted, put each piece, seperately, between big pieces of plastic wrap.

5. With the flat side of a meat mallet, and working from the middle outwards, pound the beef extremely paper thin.

6. Once pounded you can keep the pieces in the freezer until ready to plate them. They are so thin that they defrost in a matter of minutes. Peel off the plastic from one side of the beef, push the beef firmly onto the plate and peel off the test of the plastic from the beef. Top the beef with a big handful of greens, then sprinkle on the parmesan, scatter the capers and drizzle with a tablespoon or two of fruity olive oil. Season with a pinch of salt and garnish with lemon slices.

This is my favorite Italian dish! It is like Italian sushi! Stupid me bought a meat slicer thinking I could pull this dish off, and never used it again. This is a great make ahead dish. Once the meat is pounded thin, just leave them in their plastic and store them, collectively, in a large freezer baggie, and portion out whenever the craving strikes. Having it ready like this makes for a quick 5 minute meal!



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