1. Registering for the Forum

    We require a human profile pic upon registration on this forum.

    After registration is submitted, you will receive a confirmation email, which should contain a link to confirm your intent to register for the forum. At this point, you will not yet be registered on the forum.

    Our Support staff will manually approve your account within 24 hours, and you will get a notification. This is to prevent the many spam account signups which we receive on a daily basis.

    If you have any problems completing this registration, please email support@jackkruse.com and we will assist you.


Discussion in 'Epi-Paleo Recipes' started by MITpowered26, Sep 8, 2019.

  1. MITpowered26

    MITpowered26 New Member

    Anyone have a good bachelor level (like 1 step lol) to up my sardines in water game. It can be hard to eat sometimes. haha.

    I dunno. Blend it and put it on some sort of cucumbers?

    I dunno.
  2. Phosphene

    Phosphene Gold (finally)

    I find the ones in olive oil to be much more palatable. Found a bunch of these at a discount store recently and stocked up!

    If not already spiced I add sriracha or curry powder, and chopped garlic if not in a hurry. My favorite way to eat them when I was getting accustomed to the flavor was to just dump the can right next to a pile of sausage and eggs, and mix in little bites.

    If you can get any of the brands produced right in Spain/Portugal/Morocco they are usually a bit better too. (Or maybe they just soothe my cravings for the exotic. :rofl:)

    Cuffy likes this.
  3. MITpowered26

    MITpowered26 New Member

    Thanks a million @Phosphene
  4. JanSz

    JanSz Gold

    dump the can right next to a pile of sausage and eggs, and mix in little bites.

    That may work if it really is a pile.
    I ate very little.
    Do not eat sardines but struggle with the cod liver.
  5. JanSz

    JanSz Gold

    To be clear, being slim and in-shape is not the same as a calorie restricted diet.

    A 6 foot man could consistently weigh 145 lbs, consistently have 6% body fat, and still be eating a diet which is the complete opposite of CR. So don’t confuse being skinny as being on a CR-like diet.

    What is AMPK?


    oleic acid

    fasting insulin>3

    Bob Stirling likes this.
  6. Anne V

    Anne V Silver

    if u can find grass fed raw butter and grass fed soft cheese adding herbs, lemon juice ...whatever you like . big amount of butter /soft cheese , blend it. ;)
    Phosphene likes this.
  7. Bob Stirling

    Bob Stirling New Member

    You could try adding an infused balsamic vinegar. The better tasting ones are more expensive.

    The Petit Navire filets without oil or water are very good. They are from France and I found them in a specialty shop.

    Phosphene and Cuffy like this.

  8. Think you're mito, check this out! I aint close!
  9. MITpowered26

    MITpowered26 New Member

    Thats a real G
  10. Inger

    Inger Silver

    hahahaha.... just wanted to suggest you make a smoothie!! Hold your nose and just get it down. And then I see this...LOL

    Yeah... raw whole sardine smoothie is hard core but it makes you feel awesome :) :)
  11. Phosphene

    Phosphene Gold (finally)

    I did indeed get ALL the King Oscars. I have a bit of a food hoarding problem, but at least now instead of carbs it’s tinned fish, some low-carb veg like olives and roasted peppers, oils, vinegars, and spices. Good lord the spices. And teas...

    Oh, and this brand is really good too...I used to get it delivered in bulk before I found the motherload of good sardines.

  12. KrusinWitchie

    KrusinWitchie New Member

    She’s prepared! :p
    drezy likes this.
  13. Nrelax11

    Nrelax11 New Member

    I get Vital choice Sardines in olive oil through Mercolas site because they are cheaper than the actual site. I like the taste of those ones better than any other I've tried. I eat them strait or mashed up with mayo. I love them
    Phosphene likes this.
  14. Nrelax11

    Nrelax11 New Member

    Costco usually sells a bottle of shucked oysters. I recently tried a can of smoked shucked oysters and I dont know, It didn't taste bad, but it was just weird to me. I think it was just the thought of canned oysters that grossed me out, and the fact that they tasted very smoky, Nothing beats raw oysters though. Everytime I have raw oysters I always feel ready to get it on with my girlfriend. That doesn't happen when I steam them or pan cook them, It's very weird.
    Duchess Sunshine and Christine_L like this.
  15. drezy

    drezy New Member

    They have damn near a 5 year expiration date. If you eat only 2 cans a week then you're eating 104 cans per year.

    If you keep a stack of that many on hand and properly shuffle through them in order then in the event of severe weather or emergency you've got a whopping 30 days worth of 3 meals a day for super cheap.
    KrusinWitchie, Phosphene and Cuffy like this.
  16. Katie Durham

    Katie Durham New Member

    Cuffy, affordable small tubs of shucked oysters will be available locally during the holiday season - roughly Thanksgiving to New Years. What I saw last year at Whole Foods (Bedford) and Wegman's (Burlington) were super large oysters, not ones you would swallow whole without cutting up first. I plan to fill the freezer and use them in sautees. I learned to shuck last winter and told my primary recently that it is part of my strength training, LOL. Still have all my fingers.

    As far as sardines, I'm currently favoring tins of Bar Harbor wood smoked sardines, or kippers. Better flavor than the plain sardines so I don't need to doctor it up but I don't know if there is a downside to wood smoked. Most of the salmon I eat is canned Rubenstein red salmon. It goes in my lunch salad.
    Phosphene likes this.
  17. Saichi

    Saichi New Member

    Food should always be delicious. No way I'm blending fish head bones in a smoothie but I'm curious now to make a sashimi soup including fish cheeks and eyes with either fresh fish stock or bird feet stock, probably quail to not overpower the fish.

    The only seafood I eat when I'm on the Pacific coast since it's from Maine. I just mash up an avocado and lime with it.
  18. Sun Disciple

    Sun Disciple AKA Paul...That Call Drop'n Canadian

    romaine lettuce
    dulse seaweed
    avacado sliced
    brunswick sardines in spring water
    evo olive oil
    celtic brand sea salt
  19. Sean Waters

    Sean Waters New Member

    These recipes are weak IMO.............. Here's mine ;)

    6 tablespoons of Ghee
    in frying pan.... heat up.

    Add 1-2 chopped onions. 100g chopped Mushrooms.
    Fry on medium.

    In the meantime, Get a bowl, and pour in the following spices:
    - Basil, Parsley, Thyme, Rosemary, Turmeric (Majority), Ginger. (Paprika/ Chilli - optional).

    Mix the bowl with a spoon so you have a bowl of mixed spice. Add to the pan:
    - 2-3 tsp of this mix (or to taste)
    - 1 tsp Sea Salt, and liberal Black Pepper (Ground).

    Now, you should have an Onion/Mushroom Fry that is looking like a Curry.

    reduce the heat, and let cook for 5-10 mins.

    Then, once done take off the heat - put a tin of sardines/mackerel in your Bowl, and then pour this Curry Fry all over the top of it and mash the fish up.

    I eat this, literally breakfast and dinner everyday. It is INSANELY GOOD.

    You can Big it up too with extra fish. Or sometimes, I add 500ml Water and make it into a Curry, poaching Salmon/ Bass or whatever in it.
    Phosphene and drezy like this.
  20. drezy

    drezy New Member

    I alternate between a shucking knife and a thin blade knife depending on the thickness of the shells. Gulf oysters tend to have rock hard tough shells and a shucking knife (aka pry bar) works well.
    Cuffy likes this.

Share This Page