Skip to main content
The Globe and Mail
Support Quality Journalism.
The Globe and Mail
First Access to Latest
Investment News
Collection of curated
e-books and guides
Inform your decisions via
Globe Investor Tools
Just$1.99
per week
for first 24 weeks

Enjoy unlimited digital access
Enjoy Unlimited Digital Access
Get full access to globeandmail.com
Just $1.99 per week for the first 24 weeks
Just $1.99 per week for the first 24 weeks
var select={root:".js-sub-pencil",control:".js-sub-pencil-control",open:"o-sub-pencil--open",closed:"o-sub-pencil--closed"},dom={},allowExpand=!0;function pencilInit(o){var e=arguments.length>1&&void 0!==arguments[1]&&arguments[1];select.root=o,dom.root=document.querySelector(select.root),dom.root&&(dom.control=document.querySelector(select.control),dom.control.addEventListener("click",onToggleClicked),setPanelState(e),window.addEventListener("scroll",onWindowScroll),dom.root.removeAttribute("hidden"))}function isPanelOpen(){return dom.root.classList.contains(select.open)}function setPanelState(o){dom.root.classList[o?"add":"remove"](select.open),dom.root.classList[o?"remove":"add"](select.closed),dom.control.setAttribute("aria-expanded",o)}function onToggleClicked(){var l=!isPanelOpen();setPanelState(l)}function onWindowScroll(){window.requestAnimationFrame(function() {var l=isPanelOpen(),n=0===(document.body.scrollTop||document.documentElement.scrollTop);n||l||!allowExpand?n&&l&&(allowExpand=!0,setPanelState(!1)):(allowExpand=!1,setPanelState(!0))});}pencilInit(".js-sub-pencil",!1); // via darwin-bg var slideIndex = 0; carousel(); function carousel() { var i; var x = document.getElementsByClassName("subs_valueprop"); for (i = 0; i < x.length; i++) { x[i].style.display = "none"; } slideIndex++; if (slideIndex> x.length) { slideIndex = 1; } x[slideIndex - 1].style.display = "block"; setTimeout(carousel, 2500); } //

Donna Griffith/Penguin Random House Canada

In the introduction to The Primal Gourmet Cookbook: 120 Easy and Delicious Recipes for a Paleo Lifestyle, Ronny Joseph Lvovski makes it clear he is a self-taught cook and recipe innovator. “The extent of my culinary education is a half-day cooking class I took in Chiang Mai, Thailand, with a man named Basil,” says the Toronto native, who has a PhD in art history and cultural studies, and teaches part-time at York University. “It was a great class and I still cook the recipe I learned that day, a Thai green curry. The only thing I cut back was the amount of sugar.”

For years, Lvovski battled his weight and negative self-image. He’d embrace a new diet, work out religiously, then fall off the wagon and return to unhealthy eating habits. By 2012 he’d had enough. A friend recommended a Paleo diet, which allows meat, vegetables, fruit, nuts and seeds. He figured he could live with that.

In fact, he has never looked back. “I don’t own a scale. Pounds are not something I worry about as long as I feel good and not inflamed,” he says. By 2015, he had a popular blog and Instagram account (@primal_gourmet) where he shares his own Paleo dishes with ingredients readily available at grocery stores.

Story continues below advertisement

“I didn’t want to cook what I thought was boring Paleo food so I drew on the dishes of my heritage, my travels, and I took inspiration from the city I live in, Toronto, which has one of the most diverse cultural cuisines in the world. My mantra is: It’s not a diet if it’s delicious. These dishes, I hope, are a reflection of the life I’ve lived so far.”

Florentine egg cups

Florentine egg cups.

Donna Griffith/Penguin Random House Canada

  • 1 tablespoon ghee, plus more for greasing
  • 1 shallot, finely chopped
  • ½ red bell pepper, diced
  • Kosher salt and freshly ground black pepper
  • 3 cups loosely packed baby spinach, finely chopped
  • 11 large eggs
  • ½ cup full-fat coconut milk
  • 4 ounces no-sugar-added smoked salmon, thinly sliced into ribbons

Preheat oven to 325 F. Grease a 12-cup muffin tin with ghee and set it on a rimmed baking sheet to catch any spills.

In a large non-stick skillet, melt the ghee over medium heat. Add the shallot and bell pepper, season with a pinch each of salt and black pepper and cook, stirring, until the vegetables are slightly softened, about 3 minutes. Add the spinach and cook, stirring, until wilted, about 2 minutes. Taste and adjust the salt and pepper as desired. Remove the pan from the heat.

In a large bowl, whisk together the eggs and coconut milk until thoroughly combined and smooth.

Using a spoon, distribute the vegetable mixture evenly among the prepared muffin cups. Divide the sliced salmon evenly over the vegetables, then ladle the egg mixture over the top. Bake until a toothpick or cake tester inserted in the centre of an egg cup comes out clean, about 25 minutes.

Serve immediately, or let cool, transfer to an air-tight container, and store in the refrigerator for up to four days.

Excerpted from The Primal Gourmet Cookbook: 120 Easy and Delicious Recipes for a Paleo Lifestyle by Ronny Joseph Lvovski. Copyright © 2020 Ronny Joseph Lvovski. Photographs © 2020 by Donna Griffith. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Story continues below advertisement

Plan your weekend with our Good Taste newsletter, offering wine advice and reviews, recipes, restaurant news and more. Sign up today.

Your Globe

Build your personal news feed

  1. Follow topics and authors relevant to your reading interests.
  2. Check your Following feed daily, and never miss an article. Access your Following feed from your account menu at the top right corner of every page.

Follow the author of this article:

Follow topics related to this article:

View more suggestions in Following Read more about following topics and authors
Report an error Editorial code of conduct
Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

If you do not see your comment posted immediately, it is being reviewed by the moderation team and may appear shortly, generally within an hour.

We aim to have all comments reviewed in a timely manner.

Comments that violate our community guidelines will not be posted.

Read our community guidelines here

Discussion loading ...

To view this site properly, enable cookies in your browser. Read our privacy policy to learn more.
How to enable cookies