Tag Archives: primal


The title is uninspired, I admit, but this recipe is a must try.  Simple and easy, it’s just what I need right now.  I’ve tried the recipe both with fresh asparagus and with frozen.  Fresh beats frozen every time, but using frozen wasn’t bad.

I thought I had a picture, but I don’t.  Go and enjoy the ones on The Perfect Pear.

Short and sweet.


Blueberry Muffins

I was going to come up with some sort of witty title using blue and blueberry and all of that, but it’s late and my brain is fried and I’ve got nothing better than titling this post about exactly what I made.

I used this recipe from Amazing Paleo and just poured the batter into my jumbo size muffin tin.  Worked out great since I got exactly six muffins out of it and not some weird in between number.  I was actually afraid I’d need to make seven muffins…that would just be a pain.





That’s it folks.  I’m too tired and frazzled to come up with any more words for you this time around.  Happy Eating!

It’s Been A Long While…

It’s been a long while.  A very long while.  Almost two months in fact.  I’ve got to be honest, the winter gives me food blues.  Fresh produce is hard to come by and what is there seems to be on continuous repeat.  As much as I loved my farm share, by the last few times, I wanted to run away screaming, “NO MORE ROOT VEGETABLES!!”

Despite my secret wish to throw a tantrum, I don’t know what I would have done without that farm share.  It’s always a comfort to know that your vegetables are coming from a farm with good solid practices that you believe in.  Not to mention that they are local.

We are now officially into spring and that in between time of the year when there is no farm share and the warm has not yet arrived.  It is still snowing here.  In fact we had persistent flurries all of last week.

I spent a good part of the winter being cold and miserable.  I don’t think I could hack it in those middle states that have persistent below zero temperatures in the winter.  I managed to pull myself out of my winter funk a couple weeks ago to make theses fantastically tasty breakfast burritos.

Now, a couple of notes.  For one, I did not eat them for breakfast.  Well, I might have, but I found them more suitable for lunch and dinner.


When I made the filling, I only used onions and dumped in whatever spices I had on hand.  There is a reason I named my blog Funny Eater.  The second time I made this recipe, I made them with my sister and instead of ground beef, she made a fantastic filling with chicken.  Moral of the story, you can make a batch of whatever you want to put inside the wrappers and just dump the yokes in to keep everything sort of stuck together.


These photos are not the prettiest photos because I was up late one night in my very tiny, florescent-light lit kitchen making these guys.  I think this is the last time I ate well.  I told you, I’m having a major crisis in the food department.


At least, making these tasty guys got me out of my gluten-free Annie’s Mac and Cheese on repeat routine.  Hopefully, now that I’ve stopped that I can shake off this winter blah and move onto better eats.

Now, it’s your turn.  Go make these “burritos.”  You’ll be making them over and over again because that’s how good they are.

Mmm Spaghetti (Squash that is)


I’ve got a cold and a serious case of food boredom.  Not a good combination.  I saw this post for garlic and goat cheese spaghetti squash yesterday and while shopping for food today found a lovely organic spaghetti squash calling to me.  I have a container of feta that’s been languishing in my fridge for some time, so I took inspiration from the recipe and made a version of my own.

Garlicky Spaghetti Squash

inspired by The Primalist’s Recipe Garlic and Goat Cheese Spaghetti Squash

1 spaghetti squash – medium/small size

2 Tablespoons of butter

4 large cloves of garlic, chopped

generous dash of pepper

generous dash of Penzys Hebes Fines

generous glug (about 2 Tablespoons) of olive oil

handful of crumbled feta cheese


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Wash and cut spaghetti squash in half.  Scoop out out the seeds and coat the cut sides with olive oil.  Place cut sides down on a baking sheet lined with foil or parchment paper.
  3. Roast for 20 minutes and then flip for another 10 minutes until soft.
  4. While squash is baking, melt butter on low heat and add garlic.
  5. Cook butter and garlic for 5-7 minutes.  During that time add your Herbes Fines and pepper, along with whatever remains of your olive oil.
  6. Cook until garlic gets slightly browned.
  7. Scrape your spaghetti squash into spaghetti and plate.
  8. Sprinkle feta cheese over the hot spaghetti squash and toss together.
  9. Drizzle butter mixture over the spaghetti squash and cheese and toss until coated evenly.
  10. Eat with whatever protein you have a hankering for.

I had some left over gyro meatballs that I fashioned from this recipe over at the Domestic Man and chopped those up for my spaghetti and meatballs.  he he.

Now, excuse me while I go polish the rest of this off.  Then it might be back to bed to chase off this cold.  Not how I wanted to spend my weekend.

Relaxing the reins

As the days get shorter, I see less and less sunlight. As the days get colder, I see less of the outdoors. While today doesn’t have much in the way of sunlight, the weather warmed up 20 degrees to a nice respectable temperature in the 50s (Fahrenheit that is).

As I sit out here on the patio of the local coffee shop, I remember a trip to Berlin one chilly March. On this trip, I remember being amazed that people were sitting outside in the cold to drink their drinks and eat their food. When I remarked on this, one of the Berliners told me that the weather was quite mild for the season and the sunshine was reason enough to sit outside after a long dreary winter.

Well, I’m not exactly bundled up out here (no mittens or ear muffs for me), I think about how I am usually inside the coffee shop watching the people outside. The overcast skies are actually in favor of sitting outside since direct sunlight usually bothers me after a short while. Plus, it’s not so nice that all the smokers are hanging out front smoking.


As you can see from my photo, I’ve relaxed the eating reins a bit, and ordered myself a New England clam chowder. I needed comfort more than I needed to avoid wheat. The rest of the meal is pretty spot on with the way I usually eat. After I enjoy some time out here and finish my coffee, I’m hoping there will be considerable earnest cooking when I get home.

My fridge is looking rather desolate and I need to get back to a regular regimen of eating and cooking. My next month will be a constant merry go round of one day on, one day off, one half day. Hopefully, I can stay relatively on track eating wise and not end up gaining weight or skeletally skinny. Those appear to be the only two op

tions from what I’ve heard of other people’s experiences.

In any case, I need to get to my coffee before it cools off to an unacceptable temperature. I hope everyone is enjoying their weekends.


Fast and easy fancy dinner

I know I’ve been such a terrible slacking off blogger and not only have I not been around, the piddly posts that I’ve put up the last few times really doesn’t cut it. Well, here is what I made for dinner tonight. Maybe this will help you all forgive me.


I made this dinner for two and it was surprisingly fast and easy considering I was working with a one hour time frame to cook and clean. How’s that for efficient? (Okay, admittedly all the stuff I couldn’t properly clean up either got shoved in my room or into various drawers and cabinets, but still, the common areas were clean!)

So this is how I put dinner together:

1. Preheat oven to 400 degrees Fahrenheit.
2. Wash and cut an acorn squash in half.
3. Coat acorn squash generously with olive oil and sprinkle cinnamon and nutmeg over both halves.
4. Place cut side down in a baking dish and place in oven. Allow that to roast for 30-40 minutes until soft and then flip over for another 5-10 minutes.
5. While squash is roasting, wash and slice a package of mushrooms.
6. Heat some butter (use a generous amount 1-2 tablespoons) in a frying pan and then dump the sliced mushrooms in. Make sure all the mushrooms get doused in the butter.
7. While those mushrooms are cooking (don’t forget to stir them around here and there), dice an onion.
8. Heat another skillet up with olive oil and dump the onion in. (Stir those mushrooms in the other pan!)
9. Add a package of sausage of your choice to the onions. I used a Cajun Turkey sausage from the co-op.
10. Break up the sausage into small pieces and cook until pieces are mostly cooked.
11. (Optional) add left over rice or chopped veggies of your choice to the onion and sausage mix. I used left over rice.
12. By now your mushrooms should have sucked up the buttery goodness and should have shrunken in size. Add a generous splash of port wine or any wine for that matter and keep cooking until the moisture is gone and the mushrooms get browned.
13. Your onion sausage mix should be done so turn off the heat.
14. Retrieve your acorn squash and plate. Put sausage onion mix into the cavity of the squash and the mushrooms go on the side.
14. Voila! Dinner.
15. PS I had some cauliflower hanging out in my fridge that had already been made up. I reheated that for some extra veggie power. So add on more sides as you can. 🙂

Happy eating!

Not hungry

Don’t I sound like a little kid?  After being AWOL for over a month, you would think I would have more fun things to report than my lack of appetite for the last few weeks.  Sadly, this is the truth.  I go through these phases where I’m not hungry and barely eat.  The problem is that with the way I eat, this means that I actually don’t eat unless I can find some motivation to cook.  Well, as you probably already guessed, I haven’t been much in the mood for cooking either.  If you know me at all, you know that I survived the last few weeks on eggs.  Yup, easy to make and easy to eat, that’s pretty much all I’ve been eating.

I sort of found my appetite over dinner on Friday with some friends, but then yesterday, I ended up making chocolate muffins (of the primal variety) because I didn’t feel like washing vegetables.  I think vegetable washing is my nemesis, especially when it gets cold.  Just the idea of water and cold vegetables from the fridge…shiver!

I did manage to cook myself a decent meal tonight using pork loin from my freezer to make Spiced Pork and Butternut Squash with Sage from Mark’s Daily Apple.  So maybe my inclination to cook and eat is slowly coming back.  My theory is that between the cold and the stress I’ve been under lately, I’m feeling the urge to hibernate rather than cook and feed myself.

We had a rare warm day today, but we’re heading back down the thermometer as I write this post.  I needed more of a transition from summer to fall, but we’re almost to Halloween and I don’t think there is any turning back.  Hopefully, the snow can hold off for a good long while.

All right, that’s all for now.  I’ll try and get some photos and other posts up here soon.  After all, I did get a new phone and should be able to make some magic happen…in theory.