{WIAW} The Usual Primal + a cheat!

I’m linking up with Jen at Peas and Crayons today because it’s What I Ate Wednesday: a way to share the meals I’ve prepared for myself and eaten, and an opportunity for you to see the day-to-day meals of a primal eater. Be nosy and read about what I ate today 🙂

*hint: click on the blue links for some meal ideas! And check out my Primal Recipes page for more.


Not quiche! These meals were actually Saturday’s, so our weekly quiche was long finished.


Instead, my egg for the day consisted of Friday night’s leftover omelette of spinach, mushroom and broccoli. I had some leftover roasted sweet squash (don’t know the variety!) on the side, and two pieces of Ayrshire streaky bacon.


My usual nutter bomb +  coconut cream combo with 2-3 fruits. Today’s fruit was blueberries, grown in the fields around our house by a local berry farm, and persimmon, a strange-ish but delicious fruit that’s in super cheap at Tesco right now (3 for £1).

20141129_085839 20141129_091551

When ripe, even over ripe, persimmons are just the right amount of sweet and soft. Pat says they remind him of his backpacker days in Israel. These are one of my new favourite fruits, and taste wonderful with coconut cream and nutter bombs.


And the best end to any breakfast? A bulletproof espresso of course! 2 shots espresso + 1 tbsp coconut oil (good for brain health!) + 1 tbsp Kerrygold butter + 1 heaped tsp xylitol for a little sweetness. The best.



Pat has been on a curry-making kick lately, and as they’re totally primal, I’m all for it! It gives us another few meals during the week, and saves us having to cook on Tuesday and Thursday nights, nights we’re out running. The latest curry is Chicken Tikka Massala, from our Jamie Oliver Ministry of Food cookbook, laced with kale. We put kale in almost everything.

The recipe makes a very liquidy curry, so it’s kind of like a Thai red curry soup instead.


Whatever you want to call it, it made for a delicious and warming bowl of satisfaction.

That day, I also bought some cheese from our local farm shop. Cheese was the only dairy I was eating, but I was about ready to give it up because of how it would lead to eczema flare ups. With primal eating, dairy from raw, non-pasteurised milk is best. You should also look for the milk from grass-fed cows. Our local farm shop sells cheeses that fit this bill, AND they’re from Scottish producers –  a primal bonus!

I bought the Devenick Dairy’s Fet Like, a feta-like cheese made with milk from organically herded, grass-fed cows. I also bought Connage HIghland Dairy’s Organic Dunlop, which is like a harder, stronger mature cheddar. It’s made from unpasteurised milk.

20141129_130832The Dunlop is amazing, especially with apple! I ate some with my lunch, and have been eating pieces of it everyday since. And my eczema hasn’t fully flared up, but hasn’t disappeared either. We shall see…

As usual, I finished my lunch with a fat bomb. Have you checked out the recipe I posted Monday?????? They’re dairy-free!



This past Saturday, our running club went for a Christmas meal together to Drovers, a fine dining restaurant set in the Scottish countryside (kinda the middle of no where), on the way up the glens (the mountains). The decor is sleek and tasteful hunting, with deer skulls and antlers on the wall, antique furniture, clean lines and a large fire place. In the UK, hunting is a posh past time, where those taking part where tweed rather than the camouflage you see in North America.

Tonight’s meal was a bit of a cheat meal: we were at a nice restaurant, and while my intention was to pretty much stick to the primal template of food, I would allow myself non-primal foods, like a half pint of cider to start my meal (which I did). My Coconut Friend Amie has a very good philisophy when it comes to non-primal foods: she takes into consideration the ingredients that the food was made from (wholesome, good quality ones? Or cheap, processed ones?), and who made the treat (a family member at a dinner party? A junk food company? Or a fine dining restaurant, that used locallly grown and reared products?). If the non-primal food has been made with quality ingredients by someone, rather than something (a machine in a factory), it’s worth it. I follow this philosophy too, though I personally don’t feel I need to exert massive willpower to stay primal (I actually don’t think willpower is required at all with primal eating, but that’s just me). My point is, I followed this philosophy and had some non-primal eats during this meal as well.

Like a piece of homemade baguette slathered with butter. Not pictured, not primal, but totally delicious.

Pat and I split a starter of scallops with butternut squash purée, prosciutto and candied walnuts. Divine.


My main was sirloin steak, done medium, with garlic butter. All steak in Scotland, no matter where you go it seems, is served with the following: fried mushrooms, baked tomato, fries (chips) and onion rings. I asked the server to substitue the fries for roasted root vegetables instead, thinking I’d still get the mushrooms, tomatoes and onion rings (another cheat). I got this instead:


The steak was amazing, but just the roasted root veg – consisting of carrots, parsnip, turnip and cabbage – was a bit disppointing. Luckily, my friend Amy shared some onion ring with me 🙂

The meal culminated with Pat and I sharing a chocolate-hazelnut torte, with some kind of chocolate-hazelnut pastry base. It had sugar and most likely flour, but it was delicious. I think it was actually a chocolate ganache!


The meal was lovely, the cheats were worthy cheats, and they didn’t make me feel any differently. It seems with a cheat here and there I was able to still feel normal; in the past, I’ve had too much and felt physically horrible, even into the next day, like I had a sugar hangover.

What did you eat today?

Have you had persimmon?

What’s your philosophy on cheat foods?


5 thoughts on “{WIAW} The Usual Primal + a cheat!

  1. Pingback: {Primal Lessons} Primal in Real Life | Eat Primal, Run Hard

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