The Harcombe diet is the first diet I tried because most of the author's convictions were in congruence with mine: we both do not see saturated fats as bad for health (I blogged before defending the coconut from attacks by others, saying it is saturated fat and is therefore bad); we like combination of fat and meat; we like cooking from scratch and serving real foods; we don't like counting calories; we would like to be able to consume meat as much as we can (more so than sugar).
I will continue to share my progress on my fb note, but this blog will be the repository of recipes I come up with in this journey.
The spaghetti sauce is totally homemade:
1 pint of homecanned tomato sauce (no additives; plain tomatoes reduced by simmering; processed by boiling water bath per USDA guidelines)
3 tbsp chicken oil (home-rendered from chicken skins of homeraised chickens)
3 cloves garlic, minced
half yellow onion, minced
dash of each of ground basil, parsley, savory, and oregano
kosher salt and pepper to taste
Sautee garlic in oil for about 2 minutes, add the onions and sautee an additional 3-5 minutes or until transparent. Add tomato sauce. Season with herbs, S&P.
I cut the above in two. I used half of it (1 cup) to mix in about 1 cup of roughly chopped chicken meat (leftover from rotisserie that I cooked last Friday). (The other half of spaghetti sauce I will use for something else at a later time.).
Serve the spaghetti sauce with chicken over a bed of zucchini spaghetti.
Note: I used a special gadget, the plastic spiral vegetable slicer, to make the zucchini spaghetti.