Hi all, this paleo-approved recipe comes from Adam Fiddler. I only just got a chance to try it out this past weekend, and let me be the first to say: it is deceptively simple and simply delicious, not to mention ultra satisfying.
Adam also does a great job of breaking down the costs of this recipe so you can see it’s actually pretty damn cheap for the high quality nutrition you get.
OK, I’ll let Adam introduce you to his creation. He even wrote a FAQ and an ingredient sourcing guide! Overachiever!
Adam Fiddler writes: If you’re anything like me, there are three things in life you value above all else: your family, your deadlift, and great tasting low-carb foods (though not in that order of course, because such would be insulting to the deadlift).
Simply put, the following recipe promises to deliver on all three fronts. It’s inexpensive and eminently suitable for batch-style cooking days to feed a group of people for days. It’s packed with enough high quality fat to get extremely high amounts of protein per serving (without running the risk of an insulinogenic response), and as for the taste, this recipe is so delicious that multiple Asian countries have used it as a staple dish for centuries.
(Ed’s note: turmeric actually lowers insulin response! –Naomi)
So… how do you make it? The results are astounding and the process is simple, so let’s get started.