Diane Frampton is a full time working mother of two committed to living a Paleo Lifestyle. She is an avid Crossfitter who is committed to educating herself about nutrition and the science of metabolism. She spends her free time creating healthy Paleo friendly recipes to share—like the ones she created for USWM this month! She’s also the author of Eat Well Feel Good, a Paleo diet cookbook. Diane lives on the North Shore in Topsfield, MA with her husband and two daughters. More information about Diane and the Paleo lifestyle can be found on PracticalPaleoLiving.com.
Q: How did you get involved in cooking to begin with? Was it something you learned to love early on or did you come to it later?
My love for cooking started early but really developed when I became a mom. My parents both enjoyed cooking and from a young age, food and the way it brings people together, has been important to me. I remember my father used to trim the fat off a big piece of beef and cut it into little pieces and fry it in a cast iron skillet until each piece became a crunchy little bit of fat. He would remove it from the skillet and give it to me and my four siblings and it was heaven. I always thought that he did this just to provide us with a treat, but I would later appreciate the rendering of fat to create a beautiful soup or stew!
Q: Why is eating grass-fed meat and sustainably-caught fish different? How does it affect your cooking?
Quality and taste! Eating grass- fed meat and sustainably caught fish is about choosing to feed ourselves with the best quality food possible. In order to feed ourselves well, the meat and fish we eat needs to have eaten well also. Although my cooking techniques are not affected, the tastes of the recipes I make are; the flavor of quality food is evident.
Q: Is it just about health? Or is there more to it than that?
Again, fundamentally it’s health-focused; the omega 6—omega 3 ratio of conventional beef is poor compared to the ratios in grass-fed beef. The omega 3 content of grain fed beef is basically nonexistent. In addition to all of the health benefits, the taste is a true bonus. I love food that tastes great and grass-fed beef has incredible flavor!
Q: How did you learn about grass-fed meat?
I knew about grass-fed beef as early as my twenties, but never gave it much thought. Once I had children, I started to think about the responsibility of feeding them and began incorporating more grass-fed meats into our diets. However, it was after I viewed the movie, Food, Inc. that I decided I could never go back to eating conventional meat.
Q: Why is it so important to have the right ingredients?
The right ingredients make food great. I love cooking and try not to take it too seriously. If you have quality ingredients, it doesn’t matter how much you mess up a recipe, you’ll still end up with something you can feel good about eating.
Q: What are the most important keys to success for the home chef?
The most important key to success for me is planning. As a full time working mother of two; cookbook author, and general household manager, it’s all about being prepared. Not only does it help me provide high quality meals, it allows for us to enjoy them together. Sundays are usually a half work day. I can take my time to enjoy the creativity of cooking and prepare 3 of the week’s main meals. I love having at least 3 go-to meals to start the busy week; it makes for a calmer and happier family.
Q: What are your best tips for home cooking?
Some of my best tips would include:
- Always use quality ingredients
- Always have a sharp knife handy
- Don’t be afraid of spices
- Be creative and adventurous; try to move beyond the same 5-10 reoccurring meals
- Involve the people you love
Q: What is your favorite recipe using grass-fed meat?
I could never choose one; I love so many. However, one of my simplest meals is a breakfast favorite of mine: I put a little coconut oil in a pan, add a handful of chopped onions, a handful of grass-fed ground beef, 2 handfuls of fresh spinach and a chopped fresh tomato. I add a little sea salt and pepper and cook meat just through. It is simple, delicious and the flavor of the beef really shines!