Tuesday 23 April 2019

Grilled Mexican-Style Chicken With Chunky Pico de Gallo

Mexican-style anything has us wanting to know more: where can we get it, make it, bite into it, right now?!...

The post Grilled Mexican-Style Chicken With Chunky Pico de Gallo appeared first on Paleo Leap | Paleo diet Recipes & Tips.



source https://paleoleap.com/grilled-mexican-chicken-pico-de-gallo/

PMR #262: How Going Paleo Can Improve Your Skin Microbiome

In this short and sweet episode, we review a recent article by Eirik Garnas, published on the Paleo Magazine website, titled “How Going Paleo Can Improve Your Skin Microbiome.” CLICK HERE FOR FULL TRANSCRIPT Key Points From This Episode: Disturbing the healthy and natural microbiota.  The harmful effects of most fragrances and soaps.  Who is most prone to these effects?  Why anti-bacterial gels do not help the problem. A Paleo…

source https://paleomagazine.com/pmr-262-how-going-paleo-can-improve-your-skin-microbiome/

Monday 22 April 2019

Sausage And Potato Goulash

When you think of Hungarian cuisine, the first dish that comes to mind is beef goulash, or gulyás in its...

The post Sausage And Potato Goulash appeared first on Paleo Leap | Paleo diet Recipes & Tips.



source https://paleoleap.com/sausage-potato-goulash/

Did a Recent Study Find That Low-Carb Diets Increase Mortality?

Low carbohydrate diets have increased in popularity, and there is good evidence to show that they result in short-term weight loss. But there is less data available as to their long-term health effects. A recent study published in The Lancet aimed to analyze the correlation between carbohydrate intake and mortality—or risk of death. The study involved an analysis of 15,428 adults aged 45 to 64 years from four different U.S.…

source https://paleomagazine.com/did-a-recent-study-find-that-low-carb-diets-increase-mortality/

Friday 19 April 2019

4 Rules for Ancestral Fitness & Fat Loss While Living in a Modern World

This article originally appeared in our book Paleo Fitness. Last I checked, tapping away on the built-in Wi-Fi of the gym’s elliptical trainer, checking your smartphone e-mail while hunched over on a weight bench, or barely breaking a sweat with a stretchy band so you can earn yourself a giant Jamba Juice… … was not ancestral. One could argue, in fact, that this style of fitness and fat loss is…

source https://paleomagazine.com/4-rules-for-ancestral-fitness-fat-loss-while-living-in-a-modern-world/

Garlic Ranch Chicken

Once upon a time you tried and tested a batch of cool ranch chicken in your Instant Pot and thought,...

The post Garlic Ranch Chicken appeared first on Paleo Leap | Paleo diet Recipes & Tips.



source https://paleoleap.com/garlic-ranch-chicken/

Thursday 18 April 2019

Greek Lamb Souvlaki

By Melissa Joulwan – meljoulwan.com Serves 4–8 / Prep: 10 min Marinate: 2 hrs / Cook: 20 min Ingredients 1 (2-lb) leg of lamb, cut into 2-inch cubes 1/3 cup extra virgin olive oil Juice of 1 lemon 1 tsp dried thyme leaves, crushed 2 cloves garlic, crushed 1/2 TBSP salt 1 tsp ground black pepper 1 bay leaf Garnish Cherry tomatoes Lemon slices Fresh bay leaves Olive oil Directions…

source https://paleomagazine.com/greek-lamb-souvlaki/

Caramelized Banana Coconut Popsicles

  Makes about 6 Ingredients 2 medium bananas, peeled and cut into 1-inch slices 1 TBSP coconut sugar 1 (15-oz) can full-fat coconut milk 2–3 TBSP honey or maple syrup 1 tsp vanilla extract 1/4 tsp ground cinnamon Directions Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Toss the banana slices with the coconut sugar. Spread on baking sheet in an even layer. Roast for 20–25…

source https://paleomagazine.com/caramelized-banana-coconut-popsicles/

Almond Butter Freezer Fudge

  Makes 16 pieces Ingredients 1-1/4 cups creamy raw almond butter, room temperature 1/3 cup coconut oil, melted 2 TBSP maple syrup 1 TBSP raw cacao powder or unsweetened cocoa powder Pinch of sea salt Pinch of ground cinnamon Directions Line a loaf pan with plastic wrap or parchment paper. (Plastic wrap is easier to work with for this recipe.) Combine all of the ingredients in a mixing bowl. Mix…

source https://paleomagazine.com/almond-butter-freezer-fudge/

Blueberry Lemon Scones

  Makes 12 Ingredients 2-3/4 cups blanched almond flour 2 TBSP coconut flour 3 TBSP coconut sugar 1-1/2 tsp baking soda 1/4 tsp sea salt 2 large eggs 2 TBSP maple syrup 1 TBSP fresh lemon juice 1 TBSP finely grated lemon zest 1 tsp vanilla extract 2/3 cup fresh blueberries Directions Preheat the oven to 325ºF. Line a baking sheet with parchment paper. In a large bowl, whisk together…

source https://paleomagazine.com/blueberry-lemon-scones/

Pineapple Carrot Smoothie

  Makes 1 large or 2 small servings Ingredients 1 medium frozen banana, broken into chunks 1/2 cup frozen pineapple 1 medium carrot, cut into chunks 1 TBSP hemp seeds 1/2 tsp finely grated fresh ginger 1/4 tsp finely grated orange zest Pinch ground cinnamon 1/2 cup coconut milk 1/2 cup water Directions Place the ingredients in a blender in the order listed. Blend on high until creamy and smooth.…

source https://paleomagazine.com/pineapple-carrot-smoothie/

Grilled Cilantro Lime Chicken Guacamole Salsa

  Serves 4 Ingredients For the chicken: 4 (5–6-oz) boneless, skinless chicken breasts 3 TBSP fresh lime juice 3 TBSP finely chopped cilantro 2 TBSP extra virgin olive oil (plus more for grill) 1 TBSP finely grated lime zest 1 tsp ground cumin 1 tsp coconut sugar 1/2 tsp sea salt 1/4 tsp black pepper For the salsa: 2 medium ripe avocados, pitted and diced 4 medium Roma tomatoes, seeded…

source https://paleomagazine.com/grilled-cilantro-lime-chicken-guacamole-salsa/

Carrot Sesame Crackers

  Serves 4 Ingredients 1-3/4 cups blanched almond flour 1/4 cup plus 2 TBSP sesame seeds, divided use 1/2 tsp sea salt 1/2 cup grated carrots 1 TBSP coconut oil, melted 1 TBSP maple syrup or honey Directions Preheat the oven to 350ºF. In a food processor fitted with the steel blade, process the almond flour, 1/4 cup sesame seeds and the salt until the seeds are finely ground, about…

source https://paleomagazine.com/carrot-sesame-crackers/

Taco-Stuffed Zucchini

  Ingredients 4 medium zucchinis, ends trimmed, cut in half lengthwise 1 TBSP coconut oil or extra virgin olive oil 1 lb lean ground beef 1/2 cup finely chopped onion 2 tsp chili powder 1 tsp ground cumin 2 garlic cloves, finely chopped 1 TBSP tomato paste 1/2 cup mild salsa Sea salt, to taste For the garnish: Chopped scallions Chopped cilantro or parsley Sliced black olives Diced avocado Directions…

source https://paleomagazine.com/taco-stuffed-zucchini/

Herbed Potato Salad

  Serves 4 Ingredients 2 lb red organic potatoes, scrubbed and sliced into 1/4-inch thick rounds 3 TBSP extra virgin olive oil 2 TBSP red wine vinegar 2 TBSP finely chopped flat-leaf parsley 2 TBSP finely chopped chives 1 medium shallots, finely chopped 2 tsp Dijon mustard 1 tsp garlic powder 1 tsp finely chopped fresh oregano Sea salt and black pepper, to taste Directions Cover the potatoes with cold…

source https://paleomagazine.com/herbed-potato-salad/

Plank-Grilled Salmon Tomato Fennel Relish

  Serves 4 Ingredients For the relish: 3 medium Roma tomatoes, seeded and diced 1/2 cup finely chopped fennel 1 small shallot, finely chopped 1 tsp finely chopped fresh thyme 1 garlic clove, finely grated or minced 1 TBSP fresh lemon juice 1 TBSP extra virgin olive oil Sea salt and black pepper, to taste For the salmon: 1 cedar plank for grilling, soaked in water for 2 hours 1…

source https://paleomagazine.com/plank-grilled-salmon-tomato-fennel-relish/

Grilled Vegetable Salad

Serves 4 Ingredients 1 medium eggplant, sliced 1/4 inch thick crosswise 1 medium red or orange bell pepper, seeded and sliced lengthwise into 1/2-inch strips 1 medium red onion, sliced 1/2 inch thick crosswise 2 TBSP extra virgin olive oil 1 TBSP balsamic vinegar 1 garlic clove, finely grated or minced 1 tsp finely chopped fresh oregano Sea salt and black pepper, to taste 1/4 cup toasted pine nuts, for…

source https://paleomagazine.com/grilled-vegetable-salad/

Wednesday 17 April 2019

Glazed Cabbage with Shallots and Bacon

Prep Time: 15 minutes Cook Time: 10 minutes Servings: 2 Ingredients 1 TBSP coconut oil 4 slices bacon, chopped 1-1/2 oz ghee 5 small shallots, sliced 3 cloves garlic, minced 1 tsp mustard seeds 5 oz cabbage, roughly chopped 5 oz water Sea salt and black pepper, to taste 2 TBSP toasted pine nuts 1 lemon, cut into wedges, for serving, optional Preparation Heat the oil in a large skillet…

source https://paleomagazine.com/glazed-cabbage-with-shallots-and-bacon/

Keto Sausages With Tuscan-Style Vegetables

On festive or momentous occasions you may want to surprise your guests with a delicious seaside bowl of Keto Tuscan-style...

The post Keto Sausages With Tuscan-Style Vegetables appeared first on Paleo Leap | Paleo diet Recipes & Tips.



source https://paleoleap.com/sausages-tuscan-style-vegetables/

Tuesday 16 April 2019

Shrimp Coconut Curry with Basil

By Melissa Joulwan – meljoulwan.com Serves 2–4 // Prep 15 minutes // Cook 20 minutes Ingredients 1 tsp salt 1 tsp ground coriander 1 tsp ground cinnamon 1 tsp ground cardamom 1 tsp ground black pepper 1/2 tsp chili powder 1/2 tsp turmeric 1/2 tsp powdered ginger 1/2 tsp ground cloves 1 TBSP coconut oil 1/2 medium onion, diced 1 tsp freshly grated ginger 3 cloves garlic, crushed 1 (14.5-oz)…

source https://paleomagazine.com/shrimp-coconut-curry-with-basil/

Carrot Cake Muffins

  Makes 12 Ingredients 5 large eggs, room temperature 1/2 cup coconut oil, melted and cooled 1 medium banana, broken into chunks 1/4 cup honey 1/2 cup coconut flour 2 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground allspice 1 tsp baking soda 1/4 tsp sea salt 2-1/2 cups grated carrots 1/3 cup dried currants or raisins (optional) 1/3 cup chopped walnuts or pecans Directions Preheat the oven…

source https://paleomagazine.com/carrot-cake-muffins/

Banana Almond Green Smoothie

  Serves 1 Ingredients 1 medium frozen banana 1/4 medium avocado 1 cup fresh spinach 1 TBSP raw almond butter 1 cup unsweetened almond milk 1/4 tsp vanilla extract Directions Combine all of the ingredients in a blender and blend on high until creamy and smooth. The post Banana Almond Green Smoothie appeared first on Paleo Magazine.

source https://paleomagazine.com/banana-almond-green-smoothie/

Chewy Cashew Apricot Cookies

  Makes 18–20 cookies Ingredients 1-1/2 cups raw cashews 1 TBSP coconut oil 1/4 cup maple syrup 1/2 tsp ground cinnamon 1/2 tsp baking soda 1/2 tsp sea salt 1/3 cup unsulphured dried apricots, finely chopped Directions Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper. Place the cashews in a large skillet over medium heat. Toast, shaking the pan occasionally, until lightly browned and fragrant, 4–5…

source https://paleomagazine.com/chewy-cashew-apricot-cookies/

Honey Rosemary Almonds

  Makes 2 cups Ingredients 2 cups raw almonds 2 TBSP finely chopped fresh rosemary 2 TBSP honey 2 TBSP extra virgin olive oil 1 tsp sea salt Directions Preheat the oven to 350ºF. Line a baking sheet with parchment paper. In a large bowl, combine all of the ingredients. Stir to evenly coat the almonds with the olive oil, honey and rosemary. Spread the almonds out in an even…

source https://paleomagazine.com/honey-rosemary-almonds/

Spicy Detox Salad

Serves 4 Ingredients For the salad: 4 cups finely chopped kale 2 cups finely chopped broccoli florets 2 medium carrots, peeled and shredded 2 medium celery stalks, peeled and finely chopped 1/4 cup dried currants For the dressing: 1/4 cup fresh lemon juice 2 TBSP tahini (sesame seed butter) or cashew butter 2–3 TBSP maple syrup or honey 2 TBSP extra virgin olive oil 1 TBSP finely grated fresh ginger…

source https://paleomagazine.com/spicy-detox-salad/

Sweet Potato, Egg & Asparagus Stacks

Serves 4 Ingredients 4 medium sweet potatoes 12 asparagus spears, trimmed 2 tsp extra virgin olive oil, plus more for drizzling Sea salt and black pepper, to taste 4 hard-boiled eggs, peeled and sliced Directions Preheat the oven to 375ºF. Prick the sweet potatoes all over with a fork. Place on a baking sheet and bake for about 60 minutes until tender. Toss the asparagus spears with 2 teaspoons olive…

source https://paleomagazine.com/sweet-potato-egg-asparagus-stacks/

Olive Oil & Herb Smashed Potatoes

Serves 4 Ingredients 2 lbs red potatoes, cut into 1-inch chunks 3 TBSP extra virgin olive oil 2 TBSP finely chopped fresh chives 2 TBSP finely chopped fresh parsley Sea salt and black pepper, to taste Directions Place the potatoes in a pot and cover with cold water. Bring to a boil over high heat. Reduce heat to medium and cook for 10–15 minutes until the potatoes are tender when…

source https://paleomagazine.com/olive-oil-herb-smashed-potatoes/

Salmon Croquettes

Makes 4 Ingredients 2 (6-oz) cans wild salmon, drained 2 TBSP chopped fresh chives 2 tsp Dijon mustard 1 large egg 1/4 tsp black pepper Lemon wedges, for serving Directions Preheat the oven to 375ºF. Line a baking sheet with parchment paper. Place the salmon in a bowl and mash with a fork. Add the remaining ingredients and stir to combine thoroughly. Divide the mixture into quarters. Form each quarter…

source https://paleomagazine.com/salmon-croquettes/

Creamy Cauliflower Soup

Serves 4 Ingredients 2 TBSP coconut oil or extra virgin olive oil 1 medium cauliflower, cored and chopped into florets 1 medium yellow onion, chopped 2 medium celery stalks, chopped 2 garlic cloves, finely chopped 6 cups chicken or vegetable broth 1/3 cup canned (full-fat) coconut milk 1/4 ripe avocado Sea salt and black pepper, to taste Toasted pumpkin seeds and chopped parsley, for garnish (optional) Directions Heat the oil…

source https://paleomagazine.com/creamy-cauliflower-soup/

Pork Chops with Carrot Raisin Salad

Serves 4 Ingredients For the salad: 8 medium carrots, peeled and thinly sliced into coins 1/2 cup raisins 1/4 cup finely chopped parsley 1 TBSP extra virgin olive oil 2 tsp apple cider vinegar 1 tsp honey 1 tsp curry powder Sea salt, to taste For the pork chops: 4 bone-in, thin-cut pork chops (5–6 oz each) Sea salt and black pepper, to taste Directions 1 TBSP coconut oil or…

source https://paleomagazine.com/pork-chops-with-carrot-raisin-salad/

PMR #261: Overcoming Autoimmune Disease—with Shop AIP Founder Sandra Dorst

This week’s guest is Sandra Dorst, the founder of Shop AIP. In her late 30s, Sandra was diagnosed with a rare autoimmune disease that was potentially terminal. This experience changed her from someone who had very little interest in food and health to ultimately becoming the owner of an online health food store. Shop AIP is focused on stocking and providing a selection of carefully curated autoimmune-compliant products for those in…

source https://paleomagazine.com/pmr-261-overcoming-autoimmune-disease-with-shop-aip-founder-sandra-dorst/

Monday 15 April 2019

8 Kinds of Cheese for Keto/Low-Carb Diets

Not all people on keto diets eat cheese – and that’s totally fine! If you can’t tolerate dairy, here are...

The post 8 Kinds of Cheese for Keto/Low-Carb Diets appeared first on Paleo Leap | Paleo diet Recipes & Tips.



source https://paleoleap.com/8-cheeses-keto-low-carb-diets/

Grilled Beef Kabobs with Eggplant

Planning an outdoor party and unsure of the best way to serve a healthy bite of beef? These pineapple-beef kabobs...

The post Grilled Beef Kabobs with Eggplant appeared first on Paleo Leap | Paleo diet Recipes & Tips.



source https://paleoleap.com/grilled-beef-kabobs-eggplant/

What’s That Smell? Could It Be Mold?

This article was originally published in our February/March 2019 issue. We all have that friend with a “Black Mold of Death” horror story: The skin-crawling tales of walls ripped down to their studs, the sprawling splotches of a foul-smelling, mud-like substance invading erstwhile cozy bedrooms, eroding sleep, health, and sanity. The dispossessed chronicles of nomadic wanderings through temporary rentals and motels, while “The Remediators” take residence at their home. These…

source https://paleomagazine.com/whats-that-smell-could-it-be-mold/

Friday 12 April 2019

Coconut Milk Whipped Cream

  By: Melissa Joulwan- meljoulwan.com Makes approximately 1 cup, Chill 24 hours,  Prep 10 minutes before whipping. Ingredients 1/2 can coconut milk- If you want to top your mousse with coconut milk whipped cream, place a can of coconut milk—I recommend Thai Kitchen for whipped cream—in the refrigerator at least 24 hours before you want to eat it. I also recommend placing your mixing bowl in the freezer for at…

source https://paleomagazine.com/coconut-milk-whipped-cream/

Cinnamon Berry Walnut Smoothie

  Serves 1 Ingredients 1/2 cup frozen berries 1/2 frozen banana 2 TBSP walnuts 1/4 avocado (optional) 1/2 tsp ground cinnamon 1/2 tsp vanilla extract 1 cup unsweetened coconut milk Directions Blend all the ingredients until creamy and smooth. The post Cinnamon Berry Walnut Smoothie appeared first on Paleo Magazine.

source https://paleomagazine.com/cinnamon-berry-walnut-smoothie/

Beet & Rosemary Crackers

  Yield will vary depending on the size you cut your crackers Ingredients 1 tsp extra virgin olive oil 1/4 cup finely diced beets (about 1 small peeled beet) 1/4 cup water, plus more as needed 1-1/2 cups blanched almond flour 1 TBSP finely chopped fresh rosemary 1/2 tsp granulated garlic powder (optional) 1/2 tsp sea salt Directions Preheat the oven to 350ºF. Heat the olive oil in a small…

source https://paleomagazine.com/beet-rosemary-crackers/

Chocolate Avocado Fudge Bites

  Makes 14 Ingredients 4 oz unsweetened chocolate, chopped 1/4 cup honey 1 TBSP coconut oil 1/2 ripe avocado, pitted and mashed very well Pinch of sea salt Line 14 cups of a mini muffin pan with mini paper liners. Directions In a small pot over very low heat, combine the chocolate, honey and coconut oil. Stir constantly until melted and smooth. Remove from the heat and stir in the…

source https://paleomagazine.com/chocolate-avocado-fudge-bites/

Nut-Free Pumpkin Muffins

  Makes 12 Ingredients 3/4 cup coconut flour 2 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground allspice 1/2 tsp baking soda 1/4 tsp sea salt 3/4 cup pumpkin purée 3 large eggs, room temperature 1/2 cup coconut oil or unsalted butter, melted 1/2 cup honey Directions Preheat the oven to 350ºF. Line 12 cups of a standard muffin pan with paper liners. In a large bowl, whisk…

source https://paleomagazine.com/nut-free-pumpkin-muffins/

Cauliflower Fajita Hash

  Serves 4 Ingredients 2 TBSP coconut oil, divided use 1 medium cauliflower, cored and shredded with a box grater or food processor 1 cup chopped red bell pepper 1/2 cup chopped yellow onion 1 lb ground beef (preferably grass fed), turkey or chicken 3 garlic cloves, finely chopped 2 tsp chili powder 1 tsp ground cumin Sea salt and black pepper, to taste Juice of 1/2 lime Directions Heat…

source https://paleomagazine.com/cauliflower-fajita-hash/

Curried Chicken Salad with Celery & Raisins

  Serves 4 Ingredients 2–3 cups cooked, chopped chicken 2 medium celery stalks, chopped 1/4 cup raisins 1/4 cup mayonnaise (preferably homemade) 1-1/2 tsp curry powder Sea salt and black pepper, to taste Fresh greens, for serving Directions Combine the chicken, celery, raisins, mayonnaise and curry powder in a mixing bowl. Taste and season with salt and pepper. Serve over fresh greens. (Chicken salad can be made in advance and…

source https://paleomagazine.com/curried-chicken-salad-with-celery-raisins/

Winter Vegetable Soup

  Serves 4 Ingredients 2 TBSP extra virgin olive oil, coconut oil or ghee 1 medium yellow onion, chopped 4 medium celery stalks, chopped 4 medium carrots, peeled and chopped 1/2–3/4 lb parsnips, peeled and chopped 4 garlic cloves, finely chopped 1 TBSP finely chopped fresh rosemary 1 TBSP tomato paste 5 cups chicken broth 4 cups chopped kale Sea salt and black pepper, to taste Directions Heat the oil…

source https://paleomagazine.com/winter-vegetable-soup/

Vegetable“Couscous” Pilaf

Serves 4 Ingredients 1 medium cauliflower, cut into large florets 2 medium carrots, peeled and roughly chopped 4 medium scallions, trimmed, white and green parts roughly chopped 1/4 cup (packed) flat-leaf parsley 1/4 cup (packed) chives 1/4 cup raw sunflower or pumpkin seeds 2 TBSP fresh lemon juice 2 TBSP extra virgin olive oil 1 TBSP honey 1 garlic clove, finely grated Sea salt and black pepper, to taste 1…

source https://paleomagazine.com/vegetablecouscous-pilaf/

Raspberry Chia Jam

  Makes about 2 cups Ingredients 1 lb frozen raspberries 3–4 TBSP honey 3 TBSP whole chia seeds Directions Place the frozen berries in a saucepan over medium heat. Bring to a rapid simmer. Reduce the heat to low and simmer until the berries break down, 6–8 minutes. Stir in the honey and chia seeds. Continue to cook, stirring often, for 5–6 minutes until the mixture thickens. Store in a…

source https://paleomagazine.com/raspberry-chia-jam/

3-Ingredient Pancakes

  Makes 8–10 pancakes Ingredients 4 ripe plantains (the skins should be almost completely black) 4 large eggs Coconut oil, for cooking Directions Peel and chop the plantains. Place them in a blender with the eggs. Blend until smooth. Heat about a tablespoon of coconut oil in a large skillet over medium heat. Drop the batter into the pan by quarter-cupfuls. Cook for 3–4 minutes or until bubbles appear on…

source https://paleomagazine.com/3-ingredient-pancakes/

Ambrosia

By: Melissa Joulwan- meljoulwan.com This recipe requires a bit of forethought: Place a (14.5-oz) can of full-fat coconut milk in the refrigerator, ideally overnight, but 3–4 hours will do. Serves 8–10, Prep 25 minutes, Assemble 15 minutes Ingredients 1 cup raw pecans or pistachios 1 fresh coconut* 6 navel oranges 1 cup red raspberries or Bing cherries 2 cups pineapple chunks, fresh or canned, packed in their own juice 1…

source https://paleomagazine.com/ambrosia/

Chocolate Peppermint Brownie Truffles

  Makes about 30 Ingredients 2 cups raw walnuts 1/4 cup raw cacao powder or unsweetened cocoa powder 2 TBSP coconut flour 1/2 tsp sea salt 1/2 cup (packed) pitted Medjool dates 1 TBSP honey 1 tsp peppermint extract Chopped walnuts or pecans, for rolling (optional) Directions In a food processor fitted with the steel blade, process the walnuts, cacao powder, coconut flour and salt until finely ground—about 30 seconds.…

source https://paleomagazine.com/chocolate-peppermint-brownie-truffles/

Toasted Cashew Ginger Bites

Makes about 20 Ingredients 1-1/2 cups raw cashews or cashew pieces 2 TBSP maple syrup 1 TBSP coconut oil 2 tsp ground ginger 1 tsp ground cinnamon Pinch of sea salt 1/2 cup (packed) pitted Medjool dates Directions Place the cashews in a dry skillet over medium heat. Toast, stirring often, until golden brown and fragrant, 6–8 minutes. Transfer the hot cashews to a food processor fitted with the steel…

source https://paleomagazine.com/toasted-cashew-ginger-bites/

Nut-Free Banana Snack Bread

Makes 2 small loaves Ingredients 3 large eggs, room temperature 2 medium ripe bananas, peeled and broken into chunks 1/2 cup unsweetened sunflower seed butter 1/4 cup honey 3 TBSP coconut oil or unsalted butter, melted (plus more for greasing the pans) 2 tsp fresh lemon juice 1/3 cup coconut flour 2 tsp ground cinnamon 1 tsp baking soda 1 tsp ground ginger 1/4 tsp ground nutmeg 1/8 tsp ground…

source https://paleomagazine.com/nut-free-banana-snack-bread/

Kale Superfood Salad

Serves 4–6 Ingredients 6 cups chopped kale 2 cups thinly sliced green cabbage 1/2 cup dried blueberries, cranberries or goji berries 1/4 cup toasted pumpkin seeds 2 TBSP hemp seeds 1/4 cup extra virgin olive oil 1/4 cup champagne vinegar or apple cider vinegar 2 TBSP maple syrup 1 tsp ground ginger 1 tsp garlic powder Sea salt and black pepper, to taste Directions In a large bowl, combine the…

source https://paleomagazine.com/kale-superfood-salad/

Stovetop Applesauce

Serves 4 Ingredients 2 lb sweet apples (such as Gala or Fuji), peeled, cored and chopped 1-1/4 cups water, plus more as needed 1 tsp ground cinnamon Directions Combine all of the ingredients in a medium pot. Bring to a rapid simmer over medium-high heat. When bubbling rapidly, reduce heat to medium-low and simmer for 25–30 minutes, until the apples are tender and easy to mash. If the apples dry…

source https://paleomagazine.com/stovetop-applesauce/

Weeknight Meatloaf

Serves 4–6 Ingredients For the meatloaf: 1-1/2 lb ground beef (preferably grass fed) 1-1/4 cups grated carrots 1/3 cup finely chopped onion 1/4 cup finely chopped parsley 1 large egg 1/2 cup almond flour 2 garlic cloves, minced or finely grated 1 tsp sea salt 1/2 tsp mustard powder 1/4 tsp ground allspice 1/4 tsp black pepper For the sauce: 3/4 cup tomato sauce 1 TBSP coconut sugar 1 TBSP…

source https://paleomagazine.com/weeknight-meatloaf/

Butternut, Broccoli & Sausage Breakfast Bake

Serves 4–6 Ingredients 1 small (1-lb) butternut squash, peeled, seeded and cut into 1/2-inch chunks 1 TBSP extra virgin olive oil or melted coconut oil (plus more for greasing the pan) Sea salt and black pepper, to taste 1/2 lb natural turkey or pork sausage 1 cup chopped broccoli florets 1/2 cup chopped yellow onion 10 large eggs 2 TBSP unsweetened almond milk or coconut milk Directions Preheat the oven…

source https://paleomagazine.com/butternut-broccoli-sausage-breakfast-bake/

BIGOS

By: Melissa Joulwan- meljoulwan.com “Traditionally, bigos was prepared with wild boar, pheasant and venison. A survey of historical and modern recipes indicates that a few ingredients are somewhat nonnegotiable: smoky bacon and kielbasa, tangy sauerkraut, earthy mushrooms and a generous glug of red wine. But the other meats are wide ranging—cocktail franks, ham hocks, pigs’ knuckles, lamb, pork, beef, venison, veal—and can be dressed up with tomatoes, apples, prunes, potatoes…

source https://paleomagazine.com/bigos/

Honey Almond Wafer Cookies

Makes about 25 cookies Ingredients 2 cups blanched almond flour 1 tsp ground cinnamon 1/2 tsp ground cardamom 1/2 tsp baking soda 1/2 tsp sea salt 1/8 tsp ground allspice 3 TBSP honey 1 TBSP coconut oil 1/2 tsp vanilla extract Directions Preheat the oven to 350ºF. In a large bowl, whisk together the almond flour, cinnamon, cardamom, baking soda, salt and allspice. In a small pot over low heat,…

source https://paleomagazine.com/honey-almond-wafer-cookies/

Flourless Brownies

Makes 16 Ingredients 4 oz unsweetened chocolate, chopped 1/2 cup honey 1/3 cup creamy roasted almond butter (unsweetened) 1 medium ripe avocado, pitted 2 large eggs, room temperature 1 TBSP coconut sugar 1 tsp baking soda 1/2 tsp sea salt Directions Preheat the oven to 350ºF. Line an 8-inch-by-8-inch baking dish with parchment paper. In a small pot over very low heat, combine the chocolate, honey and almond butter. Stir…

source https://paleomagazine.com/flourless-brownies/

Pumpkin Chia Pudding

Makes 1 large or 2 small servings Ingredients 2/3 cup unsweetened almond milk 1/2 cup pumpkin purée 2 TBSP whole chia seeds 1/2 tsp ground cinnamon 1/4 tsp ground ginger Pinch of ground nutmeg Pinch of sea salt Maple syrup, honey or stevia, to taste For garnish (optional): Dark chocolate chips or raw cacao nibs Chopped almonds or walnuts Directions In a bowl, whisk together the almond milk, pumpkin purée,…

source https://paleomagazine.com/pumpkin-chia-pudding/

Cauliflower & Broccoli “Rice”

Serves 4 Ingredients 1 TBSP coconut oil or extra virgin olive oil 1 medium cauliflower, cored and grated on the large holes of a box grater (about 4 cups grated) 2 cups finely chopped broccoli 2 garlic cloves, finely chopped 1 tsp ground cumin 1 tsp onion powder 1 cup fresh or frozen peas (no need to thaw if frozen) 1/3 cup water Sea salt and black pepper, to taste…

source https://paleomagazine.com/cauliflower-broccoli-rice/

Easy Curried Chicken with Cauliflower & Broccoli “Rice”

Serves 4 Ingredients For Curried Chicken: 1-1/4 lb boneless skinless chicken breasts, cut into 1-inch pieces 2 tsp curry powder 1/2 tsp ground ginger 1/2 tsp garlic powder 1/2 tsp sea salt 1 TBSP coconut oil or extra virgin olive oil 1 medium shallot, finely chopped 1 TBSP tomato paste 3/4 cup canned full-fat coconut milk For Cauliflower & Broccoli “Rice” 1 TBSP coconut oil or extra virgin olive oil…

source https://paleomagazine.com/easy-curried-chicken-with-cauliflower-broccoli-rice/

Turkey-Stuffed Mushrooms

Makes 30 Ingredients 30 large cremini mushrooms, stemmed and wiped clean with a damp paper towel 1 TBSP extra virgin olive oil 1 lb ground turkey 1 cup shredded carrots 3/4 cup finely chopped onion 3 garlic cloves, finely chopped 1-1/2 tsp fennel seeds 3/4 tsp smoked paprika 1/2 tsp sea salt 1/4 tsp black pepper 3/4 cup blanched almond flour 3 large eggs, lightly beaten Directions Preheat the oven…

source https://paleomagazine.com/turkey-stuffed-mushrooms/

Winter Squash & Beef Chili

Serves 4–6 Ingredients 1 medium (2-lb) winter squash (such as butternut, acorn, or pumpkin), peeled, seeded and cut into 1/2-inch cubes 2 TBSP extra virgin olive oil or melted coconut oil, divided use 1 lb grass-fed ground beef 1 medium yellow onion, chopped 4 medium celery stalks, chopped 2 medium carrots, peeled and chopped 3 cups chopped broccoli or cauliflower florets 4–6 garlic cloves, finely chopped 1-1/2 TBSP chili powder…

source https://paleomagazine.com/winter-squash-beef-chili/

Spiced Kale & Sweet Potato Salad

Serves 4–6 Ingredients 2 lbs sweet potatoes, peeled and cut into 1/2-inch chunks 6–7 cups chopped kale 1/2 cup finely chopped sweet onion 1/2 cup pitted and chopped dates 1/4 cup extra virgin olive oil 1/4 cup champagne vinegar 2 TBSP maple syrup 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground allspice 1/2 tsp chili powder Sea salt and black pepper, to taste Directions Fill a medium…

source https://paleomagazine.com/spiced-kale-sweet-potato-salad/

How High Healthcare Costs May Have Saved My Gut

Like many Americans, I believe that the United States needs some kind of medical reform. It doesn’t seem fair that health care, our basic foundation for life, is comprised of astronomical prices, subpar care, and unreliable coverage. As someone who tries to find the silver lining in every situation, however, I feel that high health-care costs may have been advantageous for my own healing journey. Perhaps the dysfunctional nature of…

source https://paleomagazine.com/how-high-health-care-costs-may-have-saved-my-gut/

Peppercorn Steaks With Roasted Asparagus & Shiitake Mushrooms

Steaks with mushrooms and gravy top the list of protein-dense favorites, followed closely by chimichurri steaks smothered with a delicious...

The post Peppercorn Steaks With Roasted Asparagus & Shiitake Mushrooms appeared first on Paleo Leap | Paleo diet Recipes & Tips.



source https://paleoleap.com/peppercorn-steaks-asparagus-shiitake-mushrooms/

Wednesday 10 April 2019

Skillet-Grilled Salmon with Parsley Sauce

This quick and easy dinner is packed with flavor and nutrients. The parsley sauce compliments the salmon perfectly, and you can have it on the table in under 20 minutes. Prep Time: 10 minutes Cook Time: 10 sminutes Serves: 2 Ingredients 1/2 small bunch fresh parsley, leaves only 3-1/2 oz olive oil 1-1/2 oz water 1 clove garlic, crushed 1 TBSP lemon juice 1/4 tsp sea salt 2 tsp capers…

source https://paleomagazine.com/salmon-with-parsley-sauce/

How to Read Nutrition Labels for Paleo/Keto Diets

They’re long and complicated and full of numbers: for people who don’t already know a lot about nutrition, those black-and-white...

The post How to Read Nutrition Labels for Paleo/Keto Diets appeared first on Paleo Leap | Paleo diet Recipes & Tips.



source https://paleoleap.com/how-read-nutrition-labels-paleo-keto-diets/

Tuesday 9 April 2019

PMR #260: Listener Q&A—Meal Prepping, Orthorexia, Binge Eating, and More

On this week’s fun episode, which takes on a slightly different, more casual format than normal, Beth Lipton joins as guest cohost. Beth is a recipe developer, cook, writer, and health coach, among other things. Together, we answer and discuss questions posted on social media from listeners. Beth shares some tips on how to add variety to meals that may that need a little pick-me-up. We then address questions like…

source https://paleomagazine.com/pmr-260-listener-qa-meal-prepping-orthorexia-binge-eating-and-more/

Monday 8 April 2019

PALEO CAESAR SALAD

By: Melissa Joulwan- meljoulwan.com Serves 4 Ingredients 1-1/2 pounds yucca root 2 large eggs, separated into whites and yolks 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1-1/2 tablespoons ghee or coconut oil, melted 1/2 tablespoon dried parsley flakes 2 cloves garlic 6 anchovy fillets (packed in olive oil) 3 tablespoons fresh lemon juice 1/2 teaspoon Dijon mustard 2 tablespoons plus 1/2 cup light-tasting olive oil 3 romaine hearts,…

source https://paleomagazine.com/paleo-caesar-salad/

Mint Chip Ice Cream

  Serves 4 Ingredients 1 medium ripe avocado, pitted 1 (14-ounce) can coconut milk (full fat) 1 cup unsweetened almond milk 2 cups fresh spinach 1/3 cup honey 1/2 tsp peppermint extract 10 drops pure liquid stevia 1/2 cup dark chocolate chips Directions Scoop the avocado flesh into a blender. Add the coconut milk, almond milk, spinach, honey, peppermint extract, and stevia. Blend until completely smooth and creamy. Transfer to…

source https://paleomagazine.com/mint-chip-ice-cream/

Curried Cashew Cauliflower Rice

  Serves 4 Ingredients 1 large or 2 medium cauliflower heads, cored and cut into large chunks 1 TBSP coconut oil or extra-virgin olive oil 1/2 medium yellow onion, finely chopped 2 garlic cloves, finely chopped 2 tsp curry powder 1/2 tsp ground cumin 1/2 cup cashews, toasted and chopped 1/3 cup currants or chopped dried apricots Sea salt and black pepper, to taste Directions Using the shredding blade of…

source https://paleomagazine.com/curried-cashew-cauliflower-rice/

Carrot & Cabbage Slaw with Dill

  Serves 4 Ingredients 4 cups shredded carrots 4 cups thinly sliced or shredded green cabbage 1/4 cup finely chopped fresh dill 1/4 cup dried currants 2 TBSP extra-virgin olive oil 2 TBSP apple cider vinegar 1 TBSP honey (optional) Sea salt and black pepper, to taste Directions Combine the carrots, cabbage, dill, and currants in a large bowl. Toss to combine. Add the olive oil, vinegar, and honey. Toss…

source https://paleomagazine.com/carrot-cabbage-slaw-with-dill/

Skirt Steak with Arugula Pumpkin Seed Sauce

  Serves 4 Ingredients For the steak: 1-1/2 pounds skirt steak 1/2 tsp sea salt 1/4 tsp freshly ground black pepper For the sauce: 2 cups (packed) baby arugula 1/2 cup (loosely packed) fresh mint 1/2 cup roughly chopped yellow onion 1/4 cup raw pumpkin seeds 1/4 cup extra-virgin olive oil 2 garlic cloves, roughly chopped 2 TBSP apple cider vinegar 2 TBSP honey Sea salt, to taste For serving:…

source https://paleomagazine.com/skirt-steak-with-arugula-pumpkin-seed-sauce/

Blueberry Radish Salsa

  Serves 4 Ingredients 1 cup fresh blueberries 1 cup chopped radishes 1 TBSP finely chopped red onion 1 TBSP finely chopped fresh mint 1 TBSP fresh lime juice 1 tsp extra-virgin olive oil 1 tsp honey Sea salt, to taste Directions Combine all of the ingredients in a medium bowl and toss gently to combine. Use immediately or store in an airtight container in the refrigerator for up to…

source https://paleomagazine.com/blueberry-radish-salsa/

Herbed Chicken Burgers with Blueberry Radish Salsa

Serves 4 Ingredients 1 pound ground chicken or turkey 2 TBSP finely chopped Italian parsley 1 TBSP finely chopped fresh dill 1/2 tsp poultry seasoning 1/4 tsp sea salt 1 TBSP coconut oil or extra-virgin olive oil, for cooking Mixed greens or baby spinach, for serving Blueberry Radish Salsa (facing page) Directions In a large bowl, combine the ground meat, parsley, dill, poultry seasoning, and salt. Mix with your hands…

source https://paleomagazine.com/herbed-chicken-burgers-with-blueberry-radish-salsa/

Vanilla Bean Macaroons

  Makes about 15 Ingredients 2 large egg whites 3 TBSP honey Seeds of 1 vanilla bean (split in half and scrape out the seeds) 1-1/2 cups unsweetened shredded coconut Preheat the oven to 325ºF. Line a baking sheet with parchment paper. In a large bowl, whisk together the egg whites, honey, and seeds of the vanilla bean.  Whisk vigorously until most clumps of seeds are broken Directions Stir in…

source https://paleomagazine.com/vanilla-bean-macaroons/

Tomato Spinach Salad

Serves 2 Ingredients 1 large Roma tomato, thinly sliced 2 cups baby spinach 1/2 cup baby arugula 2 Tbsp extra virgin olive oil 1 1/2 tsp white balsamic vinegar 1/4 tsp sea salt 1/4 tsp pepper Directions Combine all ingredients together in a large bowl; gently toss to combine. Serve chilled. The post Tomato Spinach Salad appeared first on Paleo Magazine.

source https://paleomagazine.com/tomato-spinach-salad-2/

Banana Bread Pancakes

Makes about 20 pancakes Ingredients 4 medium bananas 8 large eggs 1/4 cup ground flaxseed 1 TBSP ground cinnamon Coconut oil, for cooking Chopped walnuts, optional (for sprinkling onto the pancakes) Directions In a blender or food processor, combine bananas, eggs, flaxseed, and cinnamon. Blend until smooth. In a large skillet over medium-low heat, melt about a tablespoon of coconut oil. Drop the pancake batter by the ¼-cupful into the…

source https://paleomagazine.com/banana-bread-pancakes/

Can We “Fix” Meat?

This article was originally published in our February/March 2019 issue. Meat and Humans: A History Last November, researchers carbon-dated the Earth’s oldest known figurative drawing, a 40,000-year-old cave painting in Indonesian Borneo. Depicting a large, cattle-like animal, the drawing has one notable feature: a spear sticking out of the animal’s side. Humans have always been meat eaters, but it’s likely only because our pre-human ancestors started eating meat that the…

source https://paleomagazine.com/can-we-fix-meat/

Friday 5 April 2019

Seed & Apricot Treats

  Makes 28-30 Ingredients 1-1/3 cups raw sunflower seeds 2/3 cup raw hemp seeds 2 tsp ground cinnamon 1/2 tsp ground cardamom 1/4 tsp ground allspice 1/4 tsp sea salt 1/4 cup sesame tahini or sunflower seed butter 1/4 cup honey 2/3 cup chopped dried apricots Directions In a food processor fitted with the steel blade, process the sunflower seeds, hemp seeds, cinnamon, cardamom, allspice, and salt until finely ground.…

source https://paleomagazine.com/seed-apricot-treats/

Kelp Noodle Salad with Tahini Ginger

  Dressing Serves 4 Ingredients 1 (12 ounce) package kelp noodles 2 medium carrots, peeled and grated 1 cup finely chopped red cabbage 1 medium mango, peeled, seeded, and diced (about 1 cup) 4 scallions, thinly sliced (about ¾ cup) 2 TBSP sesame tahini 1 TBSP extra-virgin olive oil 1 TBSP fresh lime juice 1 TBSP honey 1 tsp finely grated lime zest 1 tsp finely grated fresh ginger Sea…

source https://paleomagazine.com/kelp-noodle-salad-with-tahini-ginger/

Lemon Poppy Seed Cake Balls

  Makes 18-20 Ingredients 2-1/3 cup blanched almond flour 2 TBSP coconut flour 1 TBSP poppy seeds 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1/2 cup coconut oil, melted (plus more for greasing the pans) 1/2 cup plus 2 TBSP unsweetened applesauce, divided use 1/2 cup plus 2 TBSP honey, divided use 3 large eggs, room temperature 1 TBSP (packed) finely grated lemon zest 1…

source https://paleomagazine.com/lemon-poppy-seed-cake-balls/

Leek and Dill Egg Cups

  Makes 12 Ingredients 2 TBSP extra-virgin olive oil or coconut oil 2 medium leeks, trimmed, halved lengthwise, and cut crosswise into thin half-moons 2 garlic cloves, finely chopped 10 large eggs 1/2 cup canned coconut milk (full fat) 2 TBSP finely chopped fresh dill 1/2 tsp sea salt 1/4 tsp black pepper Directions Preheat the oven to 350ºF. Line 12 cups of a standard muffin pan with paper liners.…

source https://paleomagazine.com/leek-and-dill-egg-cups/

Strawberry Date Milkshake

  Makes about 2 cups Ingredients 1 cup frozen strawberries 4 pitted Medjool dates, torn into pieces 1/2 cup canned coconut milk (full fat) 1/2 cup water, or more as needed 1 tsp vanilla extract Directions Combine all ingredients in a high powered blender. Blend on high until creamy and smooth. (Add more water if needed to keep things moving.) The post Strawberry Date Milkshake appeared first on Paleo Magazine.

source https://paleomagazine.com/strawberry-date-milkshake/

Citrus Salmon with Spinach Walnut Pesto

  Serves 4-6 Ingredients For Salmon 1-1/2 pounds wild Alaskan salmon fillets 2 tsp extra-virgin olive oil 2 tsp finely grated orange zest 1/4 tsp sea salt For Pesto 2 cups baby spinach 1 cup fresh Italian parsley 2/3 cup walnuts, toasted 2 garlic cloves 1/2 tsp sea salt 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 2 TBSP water Directions For Salmon Preheat the oven to 375ºF.…

source https://paleomagazine.com/citrus-salmon-with-spinach-walnut-pesto/

Spinach Walnut Pesto

  Makes about 1 cup Ingredients 2 cups baby spinach 1 cup fresh Italian parsley 2/3 cup walnuts, toasted 2 garlic cloves 1/2 tsp sea salt 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 2 TBSP water Directions Place the spinach, parsley, walnuts, garlic, and salt in a food processor fitted with the steel blade. Process until finely chopped. Add the lemon juice, olive oil, and water. Process…

source https://paleomagazine.com/spinach-walnut-pesto/

Garlic & Herb Roasted Asparagus

  Serves 4-6 Ingredients 2 pounds asparagus, trimmed 2 TBSP extra-virgin olive oil 2 TBSP apple cider vinegar 1 TBSP finely chopped fresh dill 1 TBSP finely chopped Italian parsley 1 tsp granulated garlic powder Sea salt and black pepper, to taste Directions Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Arrange the asparagus on the baking sheet in an even layer. In a small bowl,…

source https://paleomagazine.com/garlic-herb-roasted-asparagus/

One-Pan Basil Chicken With Spring Vegetables

A complete dinner for 4 in less than 40 minutes, using only one pan? We’ve recently made that happen, and...

The post One-Pan Basil Chicken With Spring Vegetables appeared first on Paleo Leap | Paleo diet Recipes & Tips.



source https://paleoleap.com/one-pan-basil-chicken-spring-vegetables/

Wireless Earbuds: Untethered Convenience or Unhealthy Risk?

A decade ago, if you spotted a woman muttering to herself on the sidewalk or noticed a solitary man shouting and gesturing wildly in public, you’d avert your eyes and scurry away. Today, however, that ranting, laughing, screaming person in your path might simply be using wireless earbuds to chat up a new paramour or cheer on a game-winning touchdown. While not yet as ubiquitous as mobile phones that have…

source https://paleomagazine.com/wireless-earbuds-untethered-convenience-or-unhealthy-risk/

Wednesday 3 April 2019

Spiced “Rice”

  Serves 4 Ingredients 2 medium cauliflower heads, cored and an outer leaves removed 1 Tbsp extra-virgin olive oil or coconut oil 1 medium red onion, finely chopped 3 garlic cloves, finely chopped 1 tsp smoked paprika 1 tsp ground cumin ½ tsp chili powder ½ cup chicken broth 2 Tbsp tomato paste Sea salt and black pepper, to taste Finely chopped parsley, for garnish Directions Using the shredding blade…

source https://paleomagazine.com/spiced-rice/

Salsa Beef & Spiced “Rice” Bowls

Serves 4 Ingredients For the Spiced Beef 1 Tbsp extra-virgin olive oil or coconut oil 1 pound ground beef ½ medium red bell pepper, seeded and chopped 4 medium scallions, chopped 1 garlic clove, finely chopped ½ cup salsa Sea salt and black pepper, to taste Sliced avocado and chopped parsley, for topping Spiced “Rice”  Ingredients 2 medium cauliflower heads, cored and any outer leaves removed 1 Tbsp extra-virgin olive…

source https://paleomagazine.com/salsa-beef-spiced-rice-bowls/

Apple & Date Snackers

  Serves 1 Ingredients 1 medium apple 2 Tbsp crunchy almond butter, sunflower seed butter, or cashew butter 2 pitted Medjool dates, chopped Ground cinnamon, for sprinkling Directions With a sharp knife, trim the top and bottom off the apple. Cut the apple crosswise into 6 slices. Using a paring knife, carefully cut out the center core of each slice, creating apple rings. Spread the nut or seed butter evenly…

source https://paleomagazine.com/apple-date-snackers/

Mini Chocolate Cupcakes

Makes 24 mini cupcakes Ingredients For the cupcakes: ⅓ cup virgin coconut oil 3 ounces unsweetened chocolate, chopped ¼ cup honey ¼ cup coconut sugar 4 large eggs, room temperature ½ cup coconut flour 1 tsp baking soda ½ tsp baking powder ¼ tsp sea salt For the frosting: ½ cup (packed) pitted Medjool dates 2 medium ripe avocados, pitted ¼ cup canned coconut milk (full fat) 3 Tbsp unsweetened…

source https://paleomagazine.com/mini-chocolate-cupcakes/

Orange Fennel Cookies

Makes about 24 cookies Ingredients 2 cup blanched almond flour ½ cup pecans or walnuts, finely chopped 3 Tbsp coconut sugar ½ tsp baking soda ¼ tsp sea salt 1 Tbsp fennel seeds 3 Tbsp maple syrup or honey 1 large egg yolk 1 Tbsp extra-virgin olive oil 1 Tbsp unsweetened applesauce 1 Tbsp (packed) finely grated orange zest Directions Preheat the oven to 350ºF. Line two baking sheets with…

source https://paleomagazine.com/orange-fennel-cookies/

Avocado Kale Slaw

  Serves 4 Ingredients 6 cups chopped kale (stems removed and discarded) 1 cup shredded carrots ½ cup finely chopped red onion ¼ cup toasted sunflower seeds ½ medium ripe avocado, pitted ½ cup unsweetened almond or hemp milk (or ¼ cup canned coconut milk and ¼ cup water) 2 Tbsp fresh lemon juice 2 Tbsp honey 1 Tbsp apple cider vinegar 1 Tbsp extra-virgin olive oil 1 tsp Dijon…

source https://paleomagazine.com/avocado-kale-slaw/

Butternut Squash Soup

Serves 4 Ingredients 1 Tbsp extra-virgin olive oil or coconut oil 2 medium carrots, peeled and chopped 2 medium celery stalks, chopped 1 medium yellow onion, chopped 4-6 garlic cloves, fi nely chopped 2 tsp ground cumin ¾ tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground turmeric 1 (2½ pound) butternut squash, peeled, seeded, and cut into 1-inch chunks 4 cups chicken broth ½ cup canned coconut milk…

source https://paleomagazine.com/butternut-squash-soup-2/

Aloo Gobhi Matar

Serves 6 By: Russ Crandall – thedomesticman.com Ingredients 2 medium white sweet potatoes or white potatoes, peeled and cut into 1” pieces 2 Tbsp coconut oil 1 Tbsp ghee 1 medium onion, coarsely chopped 1/2 tsp salt 2 cloves garlic, minced 1 tsp each cumin seeds, ground coriander 1/2 tsp each cayenne pepper, turmeric, garam masala 1/4 tsp ground fennel seeds 1/2 cup snap peas, or sugar peas (shelled or…

source https://paleomagazine.com/aloo-gobhi-matar/

(Cashew) Cream of Asparagus Soup

Make-Ahead Cashew Cream Ingredients 1 cup raw cashews (plus enough filtered water to submerge them) 1 cup filtered water Instructions Place cashews in a quart-sized Mason jar. Add enough water to cover the cashews by about 1 inch. Cover and soak the cashews for at least 2 hours. If soaking overnight, place the jar in the refrigerator until ready to use. Drain and discard the soaking water. Place the cashews…

source https://paleomagazine.com/cashew-cream-of-asparagus-soup/

Spiced Pumpkin Pudding Cups

Serves 4 Ingredients Virgin coconut oil, for greasing the ramekins ¾ cup pure pumpkin puree (not pumpkin pie filling) ½ cup canned coconut milk (full fat) 1 large egg ¼ cup coconut palm sugar 2 TBSP arrowroot starch 1 TBSP ground cinnamon 1 TBSP honey or maple syrup ½ tsp ground ginger ¼ tsp ground cardamom ¼ tsp sea salt Chopped walnuts, for garnish (optional) Directions Preheat oven to 350ºF.…

source https://paleomagazine.com/spiced-pumpkin-pudding-cups/

Apple Thyme Muffins

Makes 10 muffins Ingredients 2 cups blanched almond flour 2 TBSP coconut flour 1 tsp baking soda ½ tsp ground ginger ½ tsp sea salt 1 medium Gala or Pink Lady apple, peeled, cored, and roughly chopped ½ cup honey, maple syrup, or a blend of both to equal ½ cup 2 large eggs 3 TBSP extra-virgin olive oil 2 TBSP fresh thyme leaves Directions Preheat oven to 350ºF. Line…

source https://paleomagazine.com/apple-thyme-muffins/

Curried Carrots & Cauliflower

Serves 4-6 Ingredients 1 lb carrots, peeled 2 TBSP virgin coconut oil 1 medium cauliflower, cored and cut into bite-sized florets 1 medium yellow onion, halved and thinly sliced 2 garlic cloves, finely chopped 2 tsp curry powder 1 cup water Sea salt and black pepper, to taste Directions Cut carrots in half crosswise, then cut each piece in half lengthwise. Cut the pieces lengthwise into thin strips. Heat coconut…

source https://paleomagazine.com/curried-carrots-cauliflower/

Turkey & Roasted Butternut Chili

Serves 4 Ingredients 1 medium butternut squash, peeled, seeded, and cut into ½-inch chunks 2 TBSP extra-virgin olive oil, divided use Sea salt, to taste 1 lb ground turkey 2 medium carrots, peeled and chopped 2 medium celery stalks, chopped 1 medium yellow onion, chopped 2 cups chopped broccoli florets 4 garlic cloves, finely chopped 2 TBSP tomato paste 1 TBSP chili powder 1 tsp ground cumin 1 tsp unsweetened…

source https://paleomagazine.com/turkey-roasted-butternut-chili/

Cranberry Sauce

  Makes about 2 cups Ingredients 1 (12 ounce) bag fresh or frozen cranberries 1½ cups water ½ cup honey 1 cinnamon stick ½ teaspoon ground ginger Directions Place all of the ingredients in a medium pot set over high heat. Bring to a boil. Reduce the heat to medium and cook at a rapid simmer, stirring occasionally, for 15-20 minutes until the cranberries break down and turn into sauce.…

source https://paleomagazine.com/cranberry-sauce/

Herbed Mini Meatballs

Makes 32 meatballs Ingredients 1½ lb ground chicken or turkey 1 large egg, lightly beaten 1 TBSP Dijon mustard 2 TBSP finely chopped parsley 2 TBSP poultry seasoning ¾ tsp sea salt ½ tsp black pepper Directions Preheat the oven to 400ºF. Line a baking sheet with parchment paper. In a large mixing bowl, combine all the ingredients, using your hands to mix well. Divide the meat mixture into quarters.…

source https://paleomagazine.com/herbed-mini-meatballs/

Kale & Cranberry Salad

  Serves 4 Ingredients 6 cups chopped kale ½ cup slivered almonds, toasted ½ cup dried cranberries, preferably fruit juice sweetened 2 TBSP extra-virgin olive oil 2 TBSP balsamic vinegar 2 TBSP maple syrup 1 TBSP grainy mustard Sea salt and black pepper, to taste Directions In a large bowl, toss together the kale, almonds, and cranberries. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup,…

source https://paleomagazine.com/kale-cranberry-salad/

Raisin & Rosemary Crackers

  Serves 4 Ingredients ⅓ cup raisins ½ cup raw sunflower seeds ½ cup raw pumpkin seeds 1 TBSP finely chopped fresh rosemary ¼ tsp sea salt 1 TBSP raw sesame seeds Directions Preheat the oven to 350ºF. Place the raisins in a small bowl and cover with hot water. Set aside to soak for 10 minutes. In a food processor fitted with a steel blade, process the sunflower seeds,…

source https://paleomagazine.com/raisin-rosemary-crackers/

Chunky Chili Con Carne

  Ingredients Con Carne: 1 lb ground beef 1/2 lb pork Italian sausage 1/2 lb beef chuck roast, cut into cubes 1/2 lb boneless pork chop, cubed 1 medium yellow onion, diced 1 large green pepper, chopped 2 cloves garlic, minced 2 jalapeños, cored, seeded and diced Sauce: 1 – 15 oz can diced tomatoes 1 – 15 oz can tomato sauce 1 – 6 oz can tomato paste 2…

source https://paleomagazine.com/chunky-chili-con-carne/

Apple Cider Chicken Thighs

  Ingredients Chicken: 3 lbs chicken thighs Sea salt Freshly ground pepper 1 shallot, minced 3 garlic cloves, minced 1 golden delicious or Jonagold apple, peeled, cored and sliced into 1/4” pieces 1 bay leaf Sauce: 1 cup apple cider 1/2 cup apple cider vinegar 1/4 cup olive oil 1 – 2 tsp chopped fresh thyme Directions Place chicken in slow cooker. Season with salt and pepper. Sprinkle shallot, garlic,…

source https://paleomagazine.com/apple-cider-chicken-thighs/

Cinnamon Orange Ginger Spritzers

  Serves 4 Ingredients ice 1 cup orange juice 1/2 tsp freshly grated ginger root 1/4 tsp cinnamon 1-1/2 cup sparkling water Directions Fill four 8 oz glasses with ice. Set aside. In a pitcher, whisk together the orange juice, ginger, and cinnamon. Add the sparkling water and stir gently to combine. Pour mix into prepared glasses and serve! The post Cinnamon Orange Ginger Spritzers appeared first on Paleo Magazine.

source https://paleomagazine.com/cinnamon-orange-ginger-spritzers/

Refrigerator Pudge – Pumpkin Fudge

Makes 12 squares Ingredients 1 cup pumpkin puree 1/3 cup coconut butter 1/4 cup coconut oil, melted 1 tsp pure vanilla extract 1/4 cup pure maple syrup 1 tsp pumpkin pie spice Pinch of sea salt 1/2 cup chopped, toasted walnuts Directions Line an 8×8 pan with parchment paper. Set aside. Combine the pumpkin, coconut butter, coconut oil, vanilla, maple syrup, pumpkin pie spice, and salt in a food processor…

source https://paleomagazine.com/refrigerator-pudge-pumpkin-fudge/

Reverse Marinated Flank Steak

Serves 4 Ingredients Marinade: 1/2 cup loosely packed, flat leaf parsley 1/2 cup loosely packed, cilantro 3 TBSP chopped fresh chives 2 cloves garlic, outer skins removed 1/4 tsp sea salt Pinch of freshly ground black pepper 2 TBSP lime juice 2 tsp lime zest 1/4 cup olive oil Steak: 2 lb Flank steak Sea salt to taste Freshly ground black pepper to taste Directions Heat grill to medium high…

source https://paleomagazine.com/reverse-marinated-flank-steak/

Roasted Root Veggies with Chili Butter

Serves 4 Ingredients 6 cups peeled and cubed root veggies, (sweet potatoes, golden beets, parsnips) 1/4 cup melted ghee or butter 1 tsp coarse sea salt freshly ground black pepper to taste 1/2 tsp chili powder 1/4 tsp paprika 1/8 tsp cumin   Directions Preheat oven to 450°. Line a baking sheet with parchment paper. Place veggies in a medium bowl. Drizzle the melted ghee over the veggies. Sprinkle spices…

source https://paleomagazine.com/roasted-root-veggies-with-chili-butter/

Lemon Thyme Turkey Tenders

Ingredients Turkey: 2 lbs Boneless, skinless turkey tenderloins Sea salt to taste Freshly ground pepper to taste Sauce: 1/4 cup olive oil 3 TBSP lemon juice 2 TBSP minced shallot 1 clove garlic, minced 2 tsp Dijon mustard 2 tsp chopped fresh thyme 1/4 tsp sea salt Pinch of freshly ground black pepper 2 TBSP coconut oil Directions Between two pieces of plastic wrap, pound tenders to 1/2-inch thickness. Remove…

source https://paleomagazine.com/lemon-thyme-turkey-tenders/

Banana Blackberry Almond Muffins

Makes 12 Ingredients Dry ingredients: 3/4 cup almond flour 1/3 cup coconut flour 2 TBSP arrowroot starch 3/4 tsp baking soda 1/2 tsp cinnamon pinch sea salt Wet ingredients: 4 eggs 1 tsp vanilla extract 1/4 tsp almond extract 3 TBSP maple syrup 2 medium, over ripe bananas, mashed (about 1/2 C) 1/4 cup coconut oil, melted 1/2 cup coconut milk (if needed) Add In: 1 cup fresh blackberries Tops:…

source https://paleomagazine.com/banana-blackberry-almond-muffins/

Funnel Cakes with Cacao Powder

By: Kelly Brozyna – Paleo Chocolate Lovers Cookbook– thespunkycoconut.com I admit that there isn’t much chocolate in this recipe, but I love the idea of topping a healthier version of a funnel cake with raw cacao powder rather than powdered white sugar. Makes about 5 funnel cakes. Equipment 1 tall, heavy-bottomed pan, about 9” wide x 4” deep 1 small splatter screen/guard (small enough to fit inside the pot when…

source https://paleomagazine.com/funnel-cakes-with-cacao-powder/

Cocoa and Spice-Rubbed Ribs

By: Kelly Brozyna – Paleo Chocolate Lovers Cookbook– thespunkycoconut.com These ribs are fast and easy to prepare. The only hard part is waiting for them to slow cook! Makes 2 to 4 servings. Equipment A pan with a lid that is long enough to hold ribs (Tip: The bottom tray of a broiler pan is usually big enough to hold a rack of ribs, and you can use an upside-down…

source https://paleomagazine.com/cocoa-and-spice-rubbed-ribs/

Duck Breast And Balsamic Asparagus

There are times when you have to move beyond the chicken to truly experience the nuanced flavors of poultry, and...

The post Duck Breast And Balsamic Asparagus appeared first on Paleo Leap | Paleo diet Recipes & Tips.



source https://paleoleap.com/duck-breast-balsamic-asparagus/

Tuesday 2 April 2019

Chocolate Pie with Raw Graham Cracker Crust

By: Kelly Brozyna – Paleo Chocolate Lovers Cookbook – thespunkycoconut.com This chocolate pie is perfect for holidays, and it doesn’t take very long to make. Makes 8 servings Ingredients Crust Ingredients: 1 cup walnut halves and pieces 1/4 cup (about 4) soft, pitted Medjool dates 1 tsp ground cinnamon Pinch of sea salt Filling Ingredients: 1 cup coconut cream* 1/2 cup (about 8) soft, pitted Medjool dates 3 ounces dark…

source https://paleomagazine.com/chocolate-pie-with-raw-graham-cracker-crust/

Cheese n’ Grape Skewers

Serves 1 Ingredients 1 cup organic grapes 1 cup full-fat, grass-fed mozzarella cheese, cubed Sea salt and pepper, to taste 4 wooden skewers Directions Alternate grapes and cubed cheese onto skewers. Sprinkle with salt and pepper. Serve chilled. The post Cheese n’ Grape Skewers appeared first on Paleo Magazine.

source https://paleomagazine.com/cheese-n-grape-skewers/

Pine Nut Eggplant Chips

Serves 2 Directions 1 medium eggplant, cut lengthwise into 1/2 inch pieces 2 Tbsp extra virgin olive oil 2 Tbsp pine nuts 1/2 tsp dried oregano 1/4 tsp sea salt 1/4 tsp pepper Directions Preheat oven to 350 degrees F. Coat eggplant with olive oil, pine nuts, oregano, sea salt and pepper. Lay flat on baking sheet. Bake for 20 minutes or until golden brown. Serve warm. The post Pine…

source https://paleomagazine.com/pine-nut-eggplant-chips/

Cocoa Chia Yogurt Parfait

Serves 1 Ingredients 1 cup Greek plain yogurt (full fat) 1/2 tsp cocoa powder 1/4 tsp ground cinnamon 1 Tbsp chia seeds 1/4 tsp fresh lemon zest Directions Layer yogurt, cocoa powder, ground cinnamon, chia seeds and lemon zest into a tall glass. Serve chilled. The post Cocoa Chia Yogurt Parfait appeared first on Paleo Magazine.

source https://paleomagazine.com/cocoa-chia-yogurt-parfait/

Avocado Deviled Eggs

Serves 2 Ingredients 4 hard boiled eggs, peeled and sliced in half lengthwise 1 ripe avocado, peeled, pitted and mashed 1/4 tsp chili powder 1/4 tsp sea salt 1/4 tsp pepper Directions Spoon out egg yolks into a large bowl; mix with avocado, chili powder, sea salt and pepper. Transfer mixture into egg cavities. Serve chilled. The post Avocado Deviled Eggs appeared first on Paleo Magazine.

source https://paleomagazine.com/avocado-deviled-eggs/

Apple Arugula Salad

Serves 1 Ingredients 2 cups baby arugula 1 large green apple, diced 1 Tbsp extra virgin olive oil 1 Tbsp balsamic vinegar 1 tsp honey 1/4 tsp sea salt 1/4 tsp pepper 1/4 tsp fresh orange zest Directions Combine all ingredients together in a large bowl; gently toss to combine. Serve chilled. The post Apple Arugula Salad appeared first on Paleo Magazine.

source https://paleomagazine.com/apple-arugula-salad/

Tomato Spinach Salad

  Serves 2 Ingredients 1 large Roma tomato, thinly sliced 2 cups baby spinach 1/2 cup baby arugula 2 Tbsp extra virgin olive oil 1 1/2 tsp white balsamic vinegar 1/4 tsp sea salt 1/4 tsp pepper Directions Combine all ingredients together in a large bowl; gently toss to combine. Serve chilled. The post Tomato Spinach Salad appeared first on Paleo Magazine.

source https://paleomagazine.com/tomato-spinach-salad/

Lemon Brussels Sprouts

Serves 2 Ingredients 1 lb. Brussels sprouts, halved lengthwise Juice of 1 fresh lemon 2 Tbsp coconut oil, melted 1/4 tsp sea salt 1/4 tsp pepper 1/4 tsp fresh lemon zest Directions Preheat oven to 350 degrees F. Toss all ingredients together in a large bowl; mix well to combine. Lay flat on a baking sheet. Bake for 20 minutes or until tender. Serve warm The post Lemon Brussels Sprouts…

source https://paleomagazine.com/lemon-brussels-sprouts/

Lemon Beet Chips

Serves 2 Ingredients 4 medium beets, cleaned and stems removed 1/4 tsp sea salt 1/4 tsp pepper 1/4 tsp fresh lemon zest Directions Preheat oven to 350 degrees F. Toss all ingredients together in a large bowl; mix well to combine. Lay flat on a baking sheet. Bake for 30-35 minutes or until tender. Serve warm. The post Lemon Beet Chips appeared first on Paleo Magazine.

source https://paleomagazine.com/lemon-beet-chips/

Green Apple Spring Salad

Serves 2 Ingredients 1/4 cup almonds 1/4 cup finely chopped fresh cilantro 2 cups Bibb lettuce 1 large Granny Smith apple, cored and diced 2 TBSP Barlean’s Flax Oil 1 TBSP red wine vinegar 1 TBSP honey 1 tsp fresh orange juice 1/2 TBSP fresh orange zest 1/4 tsp sea salt 1/4 tsp pepper Directions Combine first four ingredients in a large bowl to make salad mixture. In a separate…

source https://paleomagazine.com/green-apple-spring-salad/

Crispy Turkey Bake

Serves 4 Ingredients 2 TBSP extra virgin olive oil 1 large Vidalia onion, finely chopped 2 red bell peppers, finely chopped 1-3/4 cup chicken broth 1-1/2 cups organic marinara sauce 2-1/4 cup cooked turkey, shredded 1 cup button mushrooms, finely chopped 1 ripe avocado, peeled, pitted and mashed 1 tsp fresh lime juice 1 tsp chili powder 1/4 tsp sea salt 1/4 tsp black pepper 2 TBSP Barlean’s ground flax…

source https://paleomagazine.com/crispy-turkey-bake/

PMR #259: How to Spice Up a Healthy Diet — with Dustin Gersch

This week, we’re joined by Dustin Gersch, founder of Paleo Powder Seasonings. In this episode, he shares with us the story of how he came to start the company and, with it, his own personal health journey. Dustin went from being an unhealthy 28-year-old to finding CrossFit and, soon after, the Paleo diet. Dustin tells us all about Paleo Powder, including how their spices are different from others found on…

source https://paleomagazine.com/pmr-259-how-to-spice-up-a-healthy-diet-with-dustin-gersch/

Monday 1 April 2019

Four Functional-Fitness Moves Your Inner Septuagenarian Wishes You Would Do

What if there were a park bench where you could sit and visit with your 70-year-old self? What a fascinating conversation you might have. You might talk at first about your family and career, but eventually the conversation would probably turn to quality of life. The ability to enjoy life to the greatest extent possible is a concern for many elders. As we age, our fitness level, perhaps more than…

source https://paleomagazine.com/four-functional-fitness-moves-your-inner-septuagenarian-wishes-you-would-do/

Tandoori Salmon With Sautéed Cabbage

Salmon and cabbage, by themselves, are very basic ingredients. Add a handful of spices, and incredible magic happens. This dish...

The post Tandoori Salmon With Sautéed Cabbage appeared first on Paleo Leap | Paleo diet Recipes & Tips.



source https://paleoleap.com/tandoori-salmon-sauteed-cabbage/