Monday 27 February 2017

Episode #151: Passing the Mic with special guest, and Natural Force’s new VP of Marketing, Tony Federico!

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All right Paleo Nation, we’ve got a new host, Ashleigh VanHouten, on the mic and today’s guest is none other than former PMR host, Tony Federico. He has now transitioned into the role of VP of Marketing for Natural Force, an all-natural supplement company. We’re going to talk about his new job, the importance of prioritizing, what he has learned during his time talking to so many of the Paleo industry’s best and brightest, and what’s cooking over at Natural Force, the vision they have for the company, as well as some new things that are coming up. Tony also gives some great advice like why falling off your bike, both literally and figuratively, could be a good thing and passes the “podcast torch,” reflecting on some of his best moments and leaving Ashleigh with his final words of wisdom.

In our conversation we discuss:

  • How Paleo Magazine was like a beacon of light in Tony’s transition to the Paleo lifestyle.
  • How Tony got the opportunity to be VP of Marketing for Natural Force.
    Why Natural Force supplements are different and really stand apart.
  • Tony’s perspective on whether to supplement or not.
  • What a day in his new work life looks like at Natural Force.
  • Some new developments at Natural Force (and a sneak peak at product launches!)
  • Tony’s opinion on whether the term “Paleo” has hit its peak.
  • Tony’s best moments as host of Paleo Magazine Radio.
  • Tony’s final parting words to Ashleigh, as the new host of Paleo Magazine Radio.

“It’s a real joyful thing when you get outside of your normal box, as far as movement is concerned, and you start to play again.” — @TonyFedFitness [0:37:57.0]

“You have to honor the seasons in your life and listen to what you’re being called to do at any given time.” — @TonyFedFitness [0:44:50.0]

CLICK HERE for the full transcript

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Roasted Vegetable Salad With Cilantro Dressing

Some of us prefer a fresh, cold salad; others like vegetables that have been cooked. Why not try both? In...

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Scampi Steaks And Scallops

An intimate and thoughtful dinner doesn’t have to be just for special occasions – people love to be treated to...

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Strawberry, Raspberry, And Asparagus

Baked asparagus is one of our favorite side dishes – it’s simple, affordable, and quick to prepare. But there’s admittedly...

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Thursday 23 February 2017

Tuesday 21 February 2017

Paleo Radio Bites 65 – Steve Sashen: The Barefoot Maestro of Xero Shoes

Steve Sashen has always been an energetic, athletic, and entrepreneurial guy. In high school he was an all-american sprinter, and while studying film in college, he did stand up comedy on the side. After graduating with his masters in film, he went on to develop word processing software for script-writers that became industry standard.

Steve stayed active throughout his life, trying things like circus acrobatics and competitive jump roping, but nothing really scratched his itch until he rediscovered his passion for running, and specifically sprinting. A friend introduced him to the world of Masters Track and Field, and for a time, he was having the time of his life.

Eventually, a string of devastating injuries forced Steve to pump the brakes, and while searching for a solution he found himself going on a completely bare foot run with the Boulder Colorado barefoot running club. As the miles ticked by, Steve explored the information his shoe-free feet provided, and in doing so, altered his gait and mechanics such that he didn’t even realize that he had run farther than he ever had in his life.

That very first barefoot run lit a spark that changed the course of Steve’s life forever and on today’s Paleo Radio Bite, we discuss how.

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One winner will be randomly chosen each week.

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Monday 20 February 2017

Eggs Benedict With Avocado And Bacon

Eggs Benedict may seem like a fairly complicated dish, but even new cooks can be successful when preparing this breakfast...

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Pineapple Cabbage Coleslaw

While most traditional coleslaws may appear to be Paleo-friendly, they frequently contain “hidden” non-Paleo ingredients that just don’t work when...

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Apple, Kale, And Cabbage Salad

One of the best ways to accompany a simple main course is with a delicious and complex salad. This recipe...

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Saturday 18 February 2017

Paleo Buddha Bowls

The internet loves Buddha Bowls right now—and for good reason! No matter which way you mix it, these deliver with laser focus a healthy, creative and healthy meal. Chances are you’ve seen these beauties with your own eyes: a compilation of all the nutritious foods we love in one flavor-packed bowl.

For most, this is going to look like vegetables, whole grains, jazzed-up legumes and bright dressings.  For Paleo, we need to tweak the traditional bowl just a touch. Though — spoiler alert — I’ll bet you’ve actually been doing this for a while now and didn’t realize it.

Cause is it the actual “Buddha Bowl” we’re after or the concept? The concept being a collection of tasty, nutritious ingredients lovingly placed together in an oversized bowl each tucked in separate, but knowing how wonderfully complimentary they’ll be as one.  So serendipitous. So balanced. So… easy! 

Prepare to learn yet another way you are awesome.

You guys! We’ve been doing this for a while now in Paleo, but instead of bowls we’ve been using plates!  By now you have a copy of Well Fed by Melissa Joulwan, right? (*And everyone nods yes*). Know her approach to easy meal prep called “hot plates”? Well it’s essentially the same thing.

Choose a variety of meats, vegetables, crunchy things for texture, and a killer sauce. Organize the items on a plate (or bowl) and enjoy! In true “hot plates” spirit, we do this a lot with our leftovers.


Here are some examples of how we rock the same concept of a Buddha Bowl and make it Paleo.

Paleo Fiesta Buddha Bowl - PopularPaleo.com

Paleo Fiesta Buddha Bowl

You can make this at home with the following recipes:

Salsa Chicken
Spicy Lime Sweet Potato Mash
Roasted cauliflower
store-bought plantain chips


Paleo Ranch Buddha Bowl - PopularPaleo.com

Paleo Ranch Buddha Bowl

Toss this one together with the following:

  • Mixed greens
  • Fresh broccoli florets
  • 2 hard-cooked eggs sliced into wedges
  • Preferred meatballs 
  • Paleo-approved Ranch dressing (I used Tessemae’s Creamy Ranch, but you can always make your own like this one from my friend over at Meatified.com)

Paleo Breakfast Buddha Bowl - PopularPaleo.com

Paleo Breakfast Buddha Bowl

You know how you like to use dinner leftovers for breakfast the next day? This is how I turned that Paleo Fiesta Buddha Bowl into a breakfast Buddha Bowl!


Paleo Pork+Eggs Breakfast Buddha Bowl - PopularPaleo.com

Paleo Pork Breakfast Buddha Bowl

How about another breakfast option? Cause leftovers for breakfast is pretty much our super power these days.

  • leftover tomatillo braised chicken (2 pounds chicken thighs + 12 oz tomatillo salsa + 6 hours low in slow cooker)
  • crispy smashed potatoes
  • two scrambled eggs
  • handful of mixed greens

So when you’re setting out to build a Paleo Buddha Bowl, use this check list:

Start with veggies

Paleo is allll about the veggies (but you already know this).  Load your bowl (or plate) with roasted squash, dark leafy greens, shredded cabbages or Brussels sprouts, pickled green beans, sautéed carrots, top-not sauerkraut, mashed cauliflower or sweet potatoes… it’s a beautiful thing.

Add protein

While the traditional Buddha Bowl leans vegetarian, if not vegan, for a Paleo version we will need to add one or two animal-based protein items. Head’s up: this is an excellent want to remix dinner leftovers! chicken, shrimp, egg, pork or beef.

Texture Toppers

Buddha Bowls know how to hit all the different textures we love: crunchy, creamy, chewy…

Nuts, dried fruit, crushed chicharrones (I like this brand)

Finishing touches

Since we’ll be passing on the dairy-based dressings, let’s focus on the awesome alternatives we have at our fingertips.

Fast:

Not as fast:

  • vinaigrette
  • fresh-made mayo
  • a quick chop through fresh herbs
  • tahini- or nut-butter-based dressings from scratch

Thai Carrot Cauli Rice Bowl by CotterCrunch.com

PC: Lindsay Cotter, Cotter Crunch

Feeling inspired yet??  Here are some recipes that can help you own this Paleo Buddha Bowl business this week!

Market Salad with Lemon Chicken from Stupid Easy Paleo

Eggroll in a Bowl from Paleo Foodie Kitchen

Thai Carrot Cauliflower Rice Salad with Avocado Cream Dressing (Paleo, Vegan) from Cotter Crunch

Pulled Pork Taco Salad (Homemade Paleo Chipotle Salad) from Anya’s Eats

Chorizo Breakfast Bowl from Anya’s Eats

Winter Harvest Salad with Avocado Citrus Dressing from Anya’s Eats

Chicken Buddha Bowl with Spicy Mango Sauce from Lexi’s Clean Kitchen

Paleo Plantain Salmon Power Bowl from Whitty Paleo

Chicken Fajita Bowl with Cauliflower Rice from Flavour & Savour

Spicy Pineapple Grilled Chicken Buddha Bowl from Athletic Avocado

Roasted Root Vegetable Buddha Bowl with Maple Cinnamon Tahini Dressing from The Roasted Root

Grain Free Cauliflower Rice Buddha Bowl from Tasting Page


Save this guide to Paleo Buddha Bowls to your Pinterest board!

Paleo Buddha Bowl | PopularPaleo.com

Continue Reading Paleo Buddha Bowls

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Friday 17 February 2017

Feral Feast: Feral Feast: Morels & Thistles

from the Apr/May 2016 issue of Paleo Magazine

Mighty Morels: The Finger-Puppet Fungi

The mighty morel mushroom: sought after by chefs, professional mushroom hunters and novice fungus eaters. It’s the very best of the few edible mushrooms that fruit in spring. Not only does it have a meatier texture than most store-bought mushrooms, but it’s relatively easy for novices to learn to safely identify. As the old folks say, “If it’s hollow, you can swallow.”

Morels (Mochella deliciosa, M. esculenta, M. elata) somewhat resemble the outline of a cartoon Christmas tree: a fat stalk and a crinkly, conical cap. If you cut a morel in half from top to bottom, both the stalk and cap have enough of a void that you could almost stick one on every digit like so many finger puppets. The hollow is also big enough to house a few insects—another reason to slice them open before cooking. True, there are a few mushrooms that with some enthusiastic wishful thinking look enough like a morel to earn the name “false morels,” but they are solid inside. If you find those, leave them be. They are either unappetizing or will play havoc with your digestion.

In any event, you don’t want to eat any wild-caught mushroom raw for three reasons. First, they are about as digestible as wood, so there’s no nutritional value in one. Second, a tiny number of people will be mildly allergic to any given mushroom, and more so one that hasn’t been cooked. Third, there’s a tiny chance that on the surface of the mushroom there could be some woodland bacteria that won’t sit well with some people. So be a smart mushroom hunter. Cook morels and everything else you find for at least a few minutes in butter or some other fat, and only eat a small amount of a new species your first time to learn if you’re sensitive.

Morels appear in mid-spring, after the last frost, but before the tree leaves come out. They seem to be triggered by the soil temperature reaching 50 degrees and a rain. Being a good morel hunter means being a good tree hunter. The submerged part of a morel—its inedible, stringy mycelia—grows on forest floors in association mostly with mature tulip poplars, but also elms and among old apple trees in orchards. In the Midwest and Pacific Northwest, morels respond to the previous year’s forest fires with great flushes rising from blackened earth. Unfortunately, Southern morels haven’t learned this trick, making them a bit harder to track down.

Chefs and farmers market shoppers will pay $25 to $50 a pound for fresh or dried morels. And if you’ve ever had them in a stew, perhaps with venison and ramps, you’d understand why. If you have a surplus, putting them in a dehydrator overnight at about 110 degrees will let you save them in a jar in your cupboard. Rehydrate for a few minutes in warm water before adding to a sauté pan or casserole, or toss them straight into a soup pot.

Don’t be discouraged if you don’t find morels on your first foray. Most edible soil-borne mushrooms announce themselves across the forest floor like so many brightly colored periscopes of yellow, orange, red or blue. But morels camouflage themselves quite well. They wear the brownish grays of fallen leaves, with their outline broken up by the shadowy craters in their caps. My technique for finding morels? Like the commander of a luckless sub-chaser, I often stop in disappointment and disgust at being empty-handed even though I’m standing amongst massive tulip poplars. Then I look down at my feet. Half the time, I’m standing in the middle of an under-the-radar fleet of morels. Then I use my pocketknife to cut them off at soil level (no sense getting dirt in all those craters) and debate the various ways to cook them on the way home.

Foraging for Foragers

The safest and quickest way to learn some of the iffy mushrooms and wild plants is from experts. At eattheweeds.com/foraging/foraging-instructors/, Green Deane curates a list of experts all over the country. (If you are an expert and want to be listed, contact Deane directly.) You can also search on Facebook or Meetup.com for mushroom hunters and wild-, edible-plant foragers in your state or region.

This’ll Taste Like Thistle

There are few farm or garden weeds more hated than bull thistles (Cirsium vulgare). And for good reason. As with all thistles, the leaves are very prickly. The roots run deep, making them hard to pull. The seeds float like dandelion fluff and will launch their next generation into every downwind plant bed. Thistle is so hated that it’s considered an indicator of a poorly managed farm. But I now love them. Not for the flower bud and roots, which are fair edibles, or the leaves’ midribs, which when young are a good green for sautéing (after you strip away the prickles). For me, the best part is the stalk. At its prime, you’ll enjoy the sweet taste and juicy texture of honeydew melon.

Catch a bull, or most any, thistle in mid-spring, after some good rain when the stalk is still young and the flowers have not yet formed or have only just started opening. Find a non-prickly spot on the stalk to hold with thumb and forefinger. (Those living a callus-free lifestyle may want to don leather gloves.) With your pocketknife, cut off the stalk at the base and slice off each of the leaves and flower buds where they meet the stalk. Some people prefer to hold the stalk upside down for this, and some use a machete. You’ll be left with a 1- to 2-foot-long stalk that’s an inch or less in diameter. With your knife, shave or peel off the fibrous outer skin of the stalk. Yes, I know it sounds like a lot of work so far, but I wouldn’t be telling you about this one if it weren’t well worth it.

With the leaves, flower buds and outer skin gone, you’ll be left with a bright green, moist, hollow tube of edible vegetable. I’ve eaten them raw at their prime with great joy. If you catch them a little late or when the season is dry, they might have the less sweet flavor of a cucumber. Depending on where your thistle harvest lands on the spectrum of maturity, it may warrant a sauté in butter to enhance flavor and texture. Either way, after your first good meal of thistle stalks, you’ll want to befriend bad farmers.

Other wild edibles found in mid-spring:

ramps, smilax vine tips, black locust flowers, stinging nettles, trout lilies, dandelions, wild onions, prickly pear pads, basswood leaves, pokeweed shoots, knotweed shoots, giant Solomon’s Seal shoots, Mayapple fruits.

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Wednesday 15 February 2017

Monday 13 February 2017

Spicy Chicken Bites

When you make the switch to a Paleo diet, there’s a lot of benefits – but there’s also a lot...

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3 Ways You Didn’t Know Oxidized LDL Cholesterol Damages Your Health

If you’ve been in the Paleo world for a while, you probably know that “cholesterol” is more complicated than just...

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PMR #150 – Achieving Electrical Health with EMF Expert Jeromy Johnson

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It’s in your pocket, in your ears, and it’s even in the very air you breathe, but I’m not talking about a chemical or biological organism, I’m talking about EMF.

EMF is an acronym for Electric and Magnetic Fields. Naturally occurring EMF fields are generated by the earth and the sun, and as such, humans have been exposed to these fields since before we were humans. As with many things however, human ingenuity and innovation has led to the development of technologies that are changing the natural EMF environment.

Power lines, cell phones, computers, wifi routers, microwave ovens, and numerous other electronic devices generate evolutionarily novel EMF fields, and the question we must ask is whether or not these new sources of EMF cause long term harm and contribute to disease.

According to the National Institute of Environmental Health Sciences, “the few studies that have been conducted on adults show no evidence of a link between EMF exposure and adult cancers, such as leukemia, brain cancer, and breast cancer.” They assert that the frequency of EMF emitted by household appliances is “non ionizing” and therefore relatively benign as opposed to the “ionizing” radiation of x-rays and gamma rays that have well documented harmful effects. Despite these assertions however, there are many anecdotal accounts of health issues related to low frequency EMF exposure.

On today’s show, we talk to a former Silicon Valley engineer named Jeromy Johnson who experienced a health crisis after wireless “smart” electrical meters were installed below his San Francisco home. Jeromy’s “wireless wake up call” has led him to become an electrical health advocate and he believes that managing our exposure to EMF will become an increasingly essential ancestral health strategy.

In our conversation we discuss:

  • The unforeseen consequences of “the internet of things”.
  • The symptoms of EMF exposure.
  • The potential long term effects on reproductive health and cancer risk that EMF presents.
  • Tips for reducing your exposure to EMF.
  • Digital detoxes.
  • How to use technology safely.
  • Why he decided to speak up about his experiences with an EMF related illness.
  • What it was like to tell 2000 technology enthusiasts at TEDx that there might be a downside to inundating our environment and our bodies with EMF.

Get Our Feb/Mar 2017 Issue

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SHARE YOUR LOVE FOR PMR AND YOU CAN ENTER TO WIN SOME GREAT PALEO SWAG!

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One winner will be randomly chosen each week.

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Saturday 11 February 2017

Sailor-Style Mussels

Mussels are the kind of dish that seem so much more complicated than they actually are – which makes them...

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Asparagus Mousse With Smoked Salmon

Planning a romantic dinner in? While so many traditional recipes won’t work with a Paleo diet, we love dishes like...

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Wednesday 8 February 2017

Spicy Honey Roasted Carrots

Baked carrots are a super-easy and healthy side dish, but we think they get a bad rap sometimes for being...

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Hearty Vegetable Curry

Vegetable curries are a fun and healthy way of packing in a ton of vegetables (and the many health benefits...

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Orange, Mango, and Kiwi Smoothie

If you’re looking for a quick snack when you’re in a rush, a smoothie is one of the best ways...

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Coconut-Cajun Pork Chops

The Gulf Coast is home to some of the most delicious and mouth-watering dishes on the planet – unfortunately, many...

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Chicken with Creamed Spinach Sauce

Creamed spinach is the kind of dish you need to try in order to really appreciate how awesome it is....

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N-acetylcysteine: a Supplement for Food Cravings?

When they go Paleo, a lot of people struggle with really bad cravings and/or an almost compulsive desire to eat...

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Tuesday 7 February 2017

Spicy Honey Roasted Carrots

Baked carrots are a super-easy and healthy side dish, but we think they get a bad rap sometimes for being...

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Hearty Vegetable Curry

Vegetable curries are a fun and healthy way of packing in a ton of vegetables (and the many health benefits...

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Monday 6 February 2017

Salsa Chicken

Paleo Radio Bites 64 – Exploring the Potato Hack with Tim Steele

Digestive issues like gastroesophageal reflux (GERD), irritable bowel syndrome (IBS), inflammatory bowel disease (IBD), and small intestinal bacterial overgrowth (SIBO) affect millions of people and cost billions of dollars in lost work and health care expenses each year.

In the search for relief, afflicted individuals often suffer through invasive colonoscopies, dangerous immune suppressing drugs, and even surgical removal of their colon, but what if the the answer was as simple as only eating potatoes for just a few days?

This might sound ridiculous, but according to Tim Steele, author of The Potato Hack, a short-term mono-diet of plainly cooked potatoes can strengthen your immune system, improve sleep, and even lead to weight loss by feeding beneficial gut bacteria, combating inflammation, and resetting your relationship to food.

Tim isn’t even the first person to make these claims, he got the idea for a potato fast after reading about an 1849 diet prescribed to people who were “living too luxuriously” and who became overweight and “dyspeptic” as a result. More recently, both the magician Penn Jillette, as well as an Australian man named Andrew Taylor, have credited potato fasts for helping them to lose over 100lbs each.

On today’s Paleo Radio Bite, we phone in to Tim at his home in North Pole, Alaska, to find out more about his book The Potato Hack and how the much maligned tuber might be a health food after all.

Listen Now!

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SHARE YOUR LOVE FOR PMR AND YOU CAN ENTER TO WIN SOME GREAT PALEO SWAG!

Its easy, simply post a review of PMR on iTunes and fill out our quick Registration Form and you’ll be entered to win your choice of 4 great books and a Paleo Magazine vinyl decal!
One winner will be randomly chosen each week.

Like this Article, Subscribe Today!

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Saturday 4 February 2017

Wednesday 1 February 2017