Sunday, December 1, 2013
This is about to be the easiest recipe you will ever make and that will make a tasty impact on anyone who has the privilege of eating it. I'm all about impressing people with minimal effort.
1/2 lb bacon, cut into 1 inch strips
1 lb Brussels sprouts, trimmed of outer leaves and stem
Drape the bacon strips over the individual Brussels sprouts.
Place on baking sheet.
Bake at 375 for 30 minutes or until bacon is crispy.
at 4:42 PM
Tuesday, November 26, 2013
Robb Wolf, Chris Kresser, Jimmy Moore, Darryl Edwards, Jordan Reasoner- what do all of these people have in common besides being at the core and foundation of the very movement toward real food that we are all a part of? They are all interviewed at length in at The Ancestral Food Summit, which is available now in downloadable videos for you to watch at your leisure. If you are serious about wanting to get to know these gurus better and have a deeper understanding of the Paleo/ real food movement then you will highly enjoy watching this series of interviews. Each person is asked questions that keep you both entertained and engaged and the setting is relaxed and real. The conversations flow freely and address subjects that are both informative and compelling.
After watching it I had a renewed sense of exactly what I was doing. Daily fighting to promote health and make the right choices in my own life, it was refreshing to hear powerhouses such as those listed above express such conviction in this movement. It's not always an available option to hang around other Paleo people in our daily lives, so it's good to hear a reminder that there are more of us out there and that our numbers are and will continue to grow. Hearing detailed subjects about health, food, and fitness addressed and explained is enthralling. Take a look at some of the topics addressed:
- What most people are doing wrong when they exercise
- How to overcome the biggest challenges to getting fit
- The optimal carbohydrate intake amount and optimal sources
- The multiple circadian rhythms in the body and how to reset them
- Biggest challenges faced by people who are already ancestral eating
- Fat soluble vitamins and bioavailability of various sources
- Everything about Vitamin K2
- The optimal dietary protocol for dealing with Autism Spectrum Disorders and how it differs from the Paleo template
- The most important and most dangerous supplements
- Mercury in fish, fish oil, iodine, magnesium, and selenium supplementation
- The biggest issues, challenges, and best ways to succeed in Paleo parenting
- The Specific Carbohydrate Diet
- Troubleshooting digestion and healthy poop
- Misconceptions about cholesterol
- Advantages and disadvantages of ketosis
- Trends in and criticisms of The Paleo Movement and how we can best contribute
- The advantages and importance of playing over “working out”
- All about The Wahls Diet for multiple sclerosis
- Changing mainstream medicine
- Why Paleo works
- The biochemistry of Paleo
- The Weston A. Price Foundation vs. Paleo and how we may be able to start working together
Here's a list of all of the interviewees:
- Robb Wolf
- Chris Kresser
- Chris Masterjohn
- Terry Wahls, M.D.
- Paul Jaminet
- Jimmy Moore
- Keith Norris
- Darryl Edwards
- Dr. Shauna Young
- David Pendergrass
- Sally Fallon Morell
- Jordan Reasoner
- Kendall Kendrick
I highly recommend investing in watching these 11.5 hours of interviews that amount to incalculable gain of knowledge. I realize most of you may hesitate to pay $99, but keep in mind that 50% of the proceeds go to the Farm-to-Consumer Legal Defense Fund. At the end of the 2013 calendar year the price will increase to $249. Perhaps gift this to a health fanatic in your life and share the experience. In one form or another I hope that you all have the opportunity to benefit from of this gem of an event.
Click here to learn more, watch a preview, and purchase:
|Click to Learn More About The Ancestral Food Summit|
at 11:19 PM
Sunday, November 24, 2013
Perhaps why chili is called chili will forever be a conundrum. Maybe it's because of the temperature it has to be outside for you to crave the warmth of said chili. I am not partial to seasonal eating, however, and especially when a recipe turns out this good. I packed it with extra protein (see previous post regarding my curiosity with macros) and slow cooked it for ten hours. Hope you enjoy.
1 lb 97% lean ground beef
1 lb 99% lean ground turkey
1 medium onion, chopped
1 Tbsp coconut or olive oil
1 large green bell pepper
3 cloves garlic, minced
5 medium carrots
4 stalks of celery
2 small habenero peppers (optional if you don't like spicy)
2 cans diced tomatoes
1 Tbsp chili powder
1 tsp cumin
salt, to taste
In a pan over medium-high heat, heat oil and saute onions, beef, and turkey until browned through. Add meat mixture to a slow cooker along with all of the other ingredients (chop all of the vegetables first, obviously.)
Slow cook all day for at least 6 hours on low. I left mine on for ten.
Makes me wish I still ate oyster crackers....
Broken up into 8 servings--> Calories: 229 Carbs: 12 Fat: 7 Protein: 27
at 1:48 PM
Saturday, November 16, 2013
I have a tendency to either be completely obsessed with something or entirely disinterested in it. This inherent viewpoint causes me to go through many phases in life. Right now I am on a pea protein powder kick. I posted on Facebook about this previously. I've been casually looking for an affordable protein powder that was Paleo friendly ever since I started CrossFit. I finally found this criteria in Now Food's Pea Protein Powder. It's 120 calories per scoop and 24g of protein. It's like eighteen bucks for two pounds and the only ingredient is peas. Some will argue weather or not peas are "Paleo" but I'm less than concerned about being perfectly Paleo since no one will truly know what Neanderthals ate. Peas grow in gardens, can be eaten raw, and don't cause any digestive distress for me, so I am going to eat them. Period.
I'm also on a counting macros kick. Keeping track of all of my calories, carbs, fats, and proteins as per my trainer's recommendation. Therefore, I wanted to make a Paleo friendly snack that is high in protein and low in calories and fat. I think I have succeeded.
Now, before you make this and comment "this tastes like dirt" let's remember, as stated above, this recipe is for those who are focusing on macros and want a protein treat - not an indulgent "Paleo" cake treat. The texture is cake-like and, yes, it is slightly sweet but the number one ingredient is peas so that does slightly influence the taste. I think these are great but I don't think kids would necessarily go for them. I've also trained my tastes to follow in accord with the logicality of eating something. Food is just fuel, right? That having been said, these are really not that bad. Just don't expect them to taste like my other dessert recipes.
4 scoops pea protein powder
2 Tbsp coconut flour
2 whole eggs
3 egg whites
4 tsp vanilla extract
1/4 cup honey
1/2 cup shredded unsweetened coconut
1/2 Tbsp cinnamon
1 tsp allspice
dash of sea salt
1 cup water
Mix well together the protein powder and coconut flour, breaking up any lumps. Add eggs, vanilla, honey, coconut, spices, and salt. Mix as well as possible. Then add water. Stir until smooth and well combined.
Form into one inch balls- you want there to be 12 even balls.
Place on well seasoned baking stone (or lightly oiled baking sheet) and bake at 350 degrees for 15-18 minutes.
Enjoy. Here is the nutritional breakdown:
|One Ball is a Serving|
|Per Serving:||Calories:||107||Carbs:||8||Fat: 4||Protein: 10|
at 1:34 PM
Thursday, November 14, 2013
Now that I get home an average of two hours later than I have been used to arriving at my house, I will be more dependent on slow cooker recipes, at least for a while. Many of you, I know, can relate- having busy lives and scrambling to find enough time to make real food meals. A good quality Crock Pot is definitely a small investment worth making. Here is one very simple recipe that can get you started with your slow cooking quest.
1 2lb pork loin
1/2 cup white vinegar
1/2 tsp thyme
1 tsp white pepper
1 tsp garlic powder
1 tsp cayenne pepper
1 small onion, sliced
Place pork loin in slow cooker, with the fattiest side on the bottom. Pour the vinegar over the loin. Sprinkle spices on top of the pork and use your hand to spread around to the sides.
Throw onion slices around and on top of the pork loin.
Slow cook all day on low setting (for 6 to 9 hours).
Shred with a fork.
I ate it on a bed of baby greens with some banana peppers and it was delish.
at 9:17 PM
Tuesday, November 12, 2013
I was just scrolling through a list of blogs I used to keep up with (a lot better than I currently am). It made me think about the last time I posted about what's going on in my life...which then made me remember that it's been entirely too long. I know that most of my readers follow for the recipes and food info, but a few of you have been with me since the wee-beginning. Perhaps you remember reading of my "Crohn's pains," my frustration with not feeling better quick enough, or ramblings of how seeing a naturopathic doctor turned my life around. For those who have stuck in there with me, I extend a special thank you to you.
But also thank you to my newer followers. Many of you are just getting into this way of life: eating right, taking care of yourself, inside and out. I can relate. Going from not caring (we all have to die from something, right?) to being what could be argued as obsessed with health.
Anywho, I wanted to let you all peer in to a little window of my life.
First of all, my health is the best it has been in my entire life. I can sense when I mention to new friends that I used to be sick that they don't really believe/understand quite the level of illness I was once imprisoned by. Which, I don't care much to recount but I can personally reflect on my progress and be more proud of myself than I would ever imagine. I never completely gave up, I never lost hope, and I actually stuck to something (big accomplishments for me!) and look at what happened...results. I feel so good I actually quite often forget that I have the Crohn's potential in my gut and that I still need to monitor what I eat. Which brings me to my next point. Lately, I've been cheating. On my stomach. To be truly successful on SCD you have to do it 100% with no exceptions for eating any "illegal" food. I remember The first time I ate something that came in a wrapper (a Larabar I believe)I felt so nervous as I brought the food to my mouth. I had gotten so used to not eating anything pre-made and, in fact, telling myself that such was poison and therefore would cause me physical pain that my reaction was to fear it. Comical now, but it's the truth. That feeling has long been lost, I still fear bad foods but I plan on keeping that revere. Keeps me in line. This whole 80/20 Paleo concept to me, I feel, is slightly ridiculous. Either you care about what you put into your body or you don't. There's no taking the weekend off from knowing what's good and bad. But in any case, I have ventured out to eating some things that I traditionally have not been. It started on a vacation where I ate french fries, then I ate some kind of crab stuffed prawns that had a sort of mayo-base at an upscale restaurant. I was confident that it was house-made and therefore not as bad as some icky stuff out of a jar but I didn't sweat it. And, more importantly, I didn't get sick. Since then I have tried a few other things, and yep- no pain, no real side effects at all. It's glorious. But I will never forget what it's like to feel close to death, and I don't plan on cheating on any kind of a regular basis and going back to that dark place. For those of you trying SCD or GAPS or PAI this is just proof that after a while, you can feel more "normal" again.
As far as fitness goes: I used to hate working out. I mean hate it. I refused to do it for many years. And then I realized that I was too sick to try. And then one day after getting better, I just woke up and decided I was tired of not being in shape. I worked out at home for a little while, but when I started trying to do box jumps onto my couch I realized it was time to advance to a gym. Then, I realized I didn't know what I was doing in the gym and that I was bored doing way too much cardio there. I stumbled upon Crossfit and fell deeply in love. I've been going for over six months now and I feel powerful and strong. I have also started fitness boxing (not competitive) and I equally feel my heart getting attached. I have wonderful trainers and the exercise is doing so much more for me than just training my muscles. Some of you, I know, will relate to what I mean.
I think pretty much everyone knows I moved to the beach. Health definitely had an influence in this decision. I highly recommend it. No therapist can hold a candle to the incredible power of sun and sand.
Let's see...oh, I am getting a divorce. No elaboration is necessary, just know that may have something to do with why I am so terrible at getting out new recipes to you. Although you all serve as a wonderful distraction that I am so grateful for. Stress has been high at times but also realize that all of those motivational "be strong" and "do what's best for you" little posts I put on Facebook I completely believe and try to live by. Be strong, do what's best for you. Enough said.
Also of note, I hope you realize that I read each and every one of your comments and see all of your Facebook Likes and messages. These make my day and it's great to see so much support, not only of my nonsense, but also of the Paleo movement in general. I feel like our little group is going to rock the world soon. It's just a matter of time before we are all experts and our duty is to help the rest of the world get their act together. At least, that's me dreaming.
So in conclusion, I started this blog to keep track of my own progress and help other people who want help. I can't say thank you enough for your support. I can't accurately convey the love of what I do in providing you with recipes, ideas, foodstuffs, and sillyness. Remember you can always send me an email if you have any specifics you would like an opinion on and be sure to give me feedback, I love it. I plan on being here for a while. :)
at 10:46 PM
Tuesday, November 5, 2013
While I did not get around to making all of the recipes (yet), I tried a few of my favorite. The perfect pork chops (pictured above) turned out just as described- perfect. I never knew making chops was so easy but it turns out they are simple and not intimidating to make at all. I also made the 50/50 burgers take II which were a nice variation on the traditional burger that we all turn to making when we need a last-minute meal. One of my creatively favorite recipes from Beyond Bacon are the "corn" dogs. They are both adorable and delicious. And then, as pictured below, is the now classic bacon chicken. My favorite part of that dish, surprisingly, is the cabbage that makes a bed for the chicken. The leaves soak up the chicken juices along with the bacon drippings for a flavor that is an absolute must to taste. A few recipes I plan on making very soon from the book: sweet & sour pork, curried cracklins (if I can ever find somewhere to buy pork skins in my area), savory bacon jam, and apple ginger tenderloin.
Stacy and Matt have helped so many people on their journeys to health, including their own children; I can only aspire to be like them as I grow into my own Paleo mold. If you are looking for a great cookbook, an informative read, or a gift for the pork lover in your family I definitely would recommend Beyond Bacon.
at 9:49 PM
Saturday, November 2, 2013
Like all things in life- you get what you pay for. High quality products tend to be investment pieces but if they last for a lifetime in the long run the price is worth the sacrifice. This can be said of a Vitamix. It is expensive from the perspective of most people, but consider the outstanding reputation of the Vitamix brand and how long their blenders are known to last. Many machines have been passed down through generations within a family. Days upon months upon years of use- think of all the smoothies, made within a, say, forty year lifespan. It's like buying a pair of shoes. Take the price and divide it by the number of times you will wear/use them. $200? Wear them ten times- it's like paying $20. Do that with a blender and I think each use probably adds up to mere pennies. I'm not trying to pressure anyone into buying anything, but I hear quite often about how people are on the fence, so to speak, about investing in a kitchen appliance such as Vitamix. These people often either end up buying a cheaper, inferior product only to never use it because it does not perform as they were thinking it would, or they contemplate this decision for literally years wavering back and forth. In both cases time and money are wasted. I am all about making a solid wise decision, sticking to it, and reaping the benefits. So, why buy a Vitamix in the month of November? Enter the sales figures:
November is Recon Month at Vitamix and they have reduced the price on all certified reconditioned Vitamix machines. Through 12/2 they have dropped the price by up to $30 which is great news.
This is a great opportunity to treat yourself to that Vitamix you have been eying for so long. It's also the 2013 holiday season- never to early to start buying gifts and who of your family or friends would not appreciate having such a useful tool in the kitchen? Don't be wary of the "reconditioned" label. It just means you are getting one heck of a deal. I personally bought my Vitamix as a recon and I have absolutely no complaints. Reconditioned machines are ones that were used either in-store demos or were returned during the 30-day money-back guarantee period (which, yes, every machine comes with). These recons still come with a brand new container, tamper, instructional DVD, and recipe book, as well as the awesome 5 year factory warranty. So not only are you getting a discount because it's a reconditioned machine, during November you can get an additional price drop. Click any of my banners to be taken to the Vitamix website to purchase. And be sure to enter code 06-006499 at checkout for free ground shipping.
If you have any questions at all please do not hesitate to contact me. Leave a comment or email me Jadah@SaltedPaleo.com.
at 1:12 PM
Wednesday, October 30, 2013
Broccoli rabe (also known as rapini) is a new concept to me. As I am sure many of you are, I get tired of eating the same old vegetables known to the general public. I saw an organic bunch of this rapini in the produce section for $4. At that price, I figured I'd give it a shot. Plus it was really healthy looking. You know what I mean, it had deep color tone and it looked very earthy- like something a nomad would eat...yeah, caveman food. Broccoli rabe's appearance actually reminded me of what weeds that grow on the side of the road look like which made me question why I would pay any money at all to try it, but the little broccoli pieces were cute and made it less scary to attempt to make. As it turns out, this stuff actually has no relation to standard broccoli. Rather, broccoli rabe is more closely related to turnips or greens. Thus, it does have a bitter flavor. The blanching does tame this quite a bit but there is no complete elimination of the bitterness. So if you absolutely can't stand that tang then this is probably not the vegetable for you. However, it's a strong flavor and I absolutely can see becoming accustomed to the taste. In any case, this is a nice change of pace and making this could be a nice way to impress guests by introducing them to a food they likely have little to no experience with. I hope you like.
1 large bunch broccoli rabe (aka rapini)
2 large chicken breasts (about 1.5 lbs) cut into small pieces
1/2 lb bacon
1/2 sweet onion
3 cloves garlic, minced
salt and pepper to taste
Boil a large pot of water.
Chop off bottom part of broccoli rabe stems- I cut just below where the leaves start to form.
When water is to a rolling boil add broccoli rabe and blanch by submerging into water for three to five minutes.
Immediately pour into colander and let cool.
Thinly slice and chop onions.
Cut bacon strips width-wise into about 1 centimeter strips.
Over medium high heat put bacon strips and onion into pan.
Cook until bacon starts to crisp and brown, stir occasionally to prevent burning.
Add chicken, garlic, and broccoli rabe.
Cook for about ten to fifteen minutes, stirring every few minutes, until chicken is cooked through.
Add salt and pepper to taste.
at 6:16 PM
Sunday, October 27, 2013
Easy recipe win. Squash and coconut combine for a surprisingly nice flavor. What I have found to be true is that some squashes are sweeter than others. The butternut squash I used in this recipe was naturally very sweet and therefore I felt it completely unnecessary to add any extra sweeteners to these snacks. If you, by chance, get more of a bland tasting squash then I would suggest adding perhaps 1/4 cup of honey to the batter before baking for a sweeter taste.
1 cup cooked squash (pureed)
1/2 cup unsweetened shredded coconut
1 Tbsp coconut flour
1/2 tsp vanilla
1/2 cup raisins
pinch of salt
Combine all of above in a medium mixing bowl.
Place in one inch piles on baking sheet.
Bake at 375 degrees for about 15 minutes.
at 10:46 AM