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Tender Grassfed Barbecue: Traditional, Primal and Paleo by Stanley A. Fishman
By Stanley A. Fishman
Link to Tender Grassfed Meat at Amazon
By Stanley A. Fishman



I am an attorney and an author, not a doctor. This website is intended to provide information about grassfed meat, what it is, its benefits, and how to cook it. I will also describe my own experiences from time to time. The information on this website is being provided for educational purposes. Any statements about the possible health benefits provided by any foods or diet have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

I do receive some compensation each time a copy of my book is purchased. I receive a very small amount of compensation each time somebody purchases a book from Amazon through the links on this site, as I am a member of the Amazon affiliate program.

—Stanley A. Fishman, author of Tender Grassfed Meat


High-Fat, Low-Carb Side Dish—Turning the Food Pyramid Over

By Stanley A. Fishman, author of Tender Grassfed Meat

High-fat, low-carb side dish, Cheese Eggs with Onions and Butter

Cheese Eggs with Onions and Butter is a delicious high-fat, low-carb side dish.

The new dietary guidelines issued by the United States government are a disgrace. These “guidelines” recommend large quantities of high-carb foods that can make people fat and sick, while practically banning the traditional animal fats we need for our bodies to function properly. The new guidelines were once again shown graphically in a new “food pyramid.” This new pyramid should be turned upside down, as all its recommendations are backwards. We need animal fats and proteins, not processed carbohydrates.

These new guidelines are simply a more extreme version of the previous guidelines. The previous guidelines were a miserable failure, as Americans got considerably fatter and sicker. The old guidelines did result in a huge increase in profits for the processed food industry, the diet industry, the drug companies, and the medical profession, and maybe that was the point.

Whatever the reason, the bureaucrats ignored a mountain of evidence and studies provided by the real food movement and low-carb advocates, including the Weston A. Price Foundation, many other organizations and scientists, and my friend Jimmy Moore. Kimberly Hartke has an index of testimony by many experts, including Sally Fallon Morell: USDA Dietary Guidelines Controversy. Here is a link to Jimmy’s excellent testimony on the subject: Having My Say. The testimony showed the harmful effects of the previous food guidelines. Overwhelming scientific evidence was presented to show that people need animal fats and proteins to function properly, and a wide variety of foods, while grains and carbohydrates should be limited. The evidence showed that processed foods and sugar in all its forms should be severely limited. None of this evidence appeared to make any difference to the Dietary Guidelines Committee.

The Weston A. Price Foundation has published its own set of Dietary Guidelines, which are based on science, not profit. My rejection of the new government guidelines inspired me to create some new high-fat, low-carb recipes that could be used as side dishes in place of high-carb foods like pasta and potatoes. This recipe meets my standards, since three of its four ingredients are practically banned by the new government guidelines, as they are rich in animal fats. It is also delicious, and goes well with any meat. This recipe also makes a nice breakfast.

Cheese Eggs with Onions and Butter

4 tablespoons pastured butter

1 medium organic onion, sliced

1 cup full fat natural cheese of your choice, chopped into small pieces, (cheddar and Havarti are very good with this dish)

4 organic eggs, with the yolks, beaten with a whisk or a fork until many small bubbles appear

1.      Heat the butter over medium heat in a 10 inch pan, preferably cast iron. When the butter is melted, add the onion, and sauté for 5 minutes.

2.      Add the cheese to the eggs and mix well. Pour the mixture over the onions. Reduce the heat to medium low. Cover, and cook until the eggs have set, about 5 minutes.

Serve with the grassfed meat of your choice, or enjoy for breakfast.

This post is part of Real Food Wednesday, Fight Back Friday, and Monday Mania blog carnivals.

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