Same recipe, different ingredients

It is impressive how high-quality ingredients can transform the flavor of a meal (not to mention the nutrition). Now that I'm on a kick to using only high-quality ingredients, my usual recipes result in much more flavorful food.

For example, this morning I made what I call a "bluffin." It is my take on a bacon, egg, and cheese McMuffin. I used an Ezekial sprouted-grain English muffin toasted and buttered with grass-fed ghee. I prepared a fried egg (fresh from my massage therapist's chickens), crispy bacon from my local butcher shop, and organic, raw white cheddar cheese. It tasted far better than any previous bluffin I had prepared.

Another example is an enchilada casserole that I have made more times than I can count. The recipe calls for one pound of ground beef. I opted for organic, grass-fed, grass-finished ground beef blended with 7% beef heart and 5% beef liver. I used a can or organic red enchilada sauce and a can of organic cream of mushroom soup. I switched from traditional corn tortillas to non-GMO 100% organic corn tortillas and organic cheese. I've eaten this dish so many times, and yet this version was far and away the best-tasting one.

Healthy food is supposed to taste better. When it doesn't, that's a sign that tastebuds have been hijacked by artificial frankenfoods.