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Posts from the ‘Paleo’ Category

18
Oct

Recipe: Herb Encrusted Pork Tenderloin

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Pork tenderloin is flavorful, tender and easy to prepare. It accommodates different flavor profiles and side dishes. It transforms into lovely, deceptively fancy-looking medallions. We’re going to make a seared, savory tenderloin!

First of all, acquire some amount of pork tenderloin. Tenderloins come in various sizes, of course – most likely you’ll find them in the pound-and-a-quarter range; a tenderloin of this size will provide a round of porky deliciousness to three reasonably hungry adults if you pair it with some other stuff, especially if that stuff is edible and not a fistful of dryer lint. Then again, it will leave no leftovers for those adults, which might be a problem, since it’s going to taste very good. What I am trying to say here is that you might want two tenderloins if you’re feeding more than two people. Decide for yourself.

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17
Oct

Recipe: Paleo Pumpkin Bread

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Nothing screams “fall” like the smell of fresh pumpkin bread wafting from the oven. This lusciously moist, gluten free, grain-free and dairy free Paleo pumpkin bread is made with almond flour. Happy Halloween!

I want to enjoy pumpkin bread as much as the next person, but without a gluten bomb in my stomach. I don’t know about you, but when I eat gluten, I feel like I ate a brick. Solve that gluten sensitivity problem with a loaf of Paleo pumpkin bread made with high protein almond flour!

Canned pumpkin puree often lends a raw, metallic flavor to pumpkin bread. I prefer using all fresh ingredients and roasting fresh pumpkin. Yes, it doubles the time it takes to make the bread, but it will taste so much better! And you can roast some extra pumpkin and eat it for dinner. Read More…

17
Oct

Recipe: Pumpkin Seed Pesto

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Here is a rich and delicious pesto recipe using pumpkin seeds, fresh herbs and sun-dried tomatoes. It makes a great accompaniment to both red meat and poultry and adds a tasty flavor kick to steamed vegetables as well.

Pumpkin seeds have one of the highest protein content of any seed or nut, with around one third protein, including good amounts of tryptophan. They are also full of minerals like magnesium, manganese, iron, copper and zinc.

In addition to the healthy pumpkin seeds, this recipe has optional pumpkin seed oil. Bright green and with an intensely rich and nutty taste, pumpkin seed oil contains high levels of the phytosterol beta-sitosterol and a steroidal compound called delta-7 sterine that may help prevent hair loss and prostate problems in men.

This pumpkin seed pesto is full of flavor and nutrition, very low in carbs and adds an interesting twist to a paleo meal. Let me know what you think of it if you make it up yourself. Read More…

16
Oct

10 Safe Tips to Quickly Increase Your Energy

Quinoa-stuffed-Kabocha-Squash

Summer is over folks. Squash season has arrived! Quinoa stuffed kabocha squash makes for an exciting side dish or a meal unto itself. Last year squash season got away from me and before I knew it, it was May and I think I made just one pot of butternut squash soup. The horror!  

I am vowing right here and now that it will NOT happen to me again this year.  I’ve already started hoarding squash on my kitchen counter, including kabocha, acorn and butternut. Let’s use up the kabochas!

This is a vegetarian dish, but you can always add chicken or turkey sausage or ground meat to it if you like to make it a hearty complete Paleo meal. The filling is made up of a quinoa, kale, and garlic mixture which might not sound too exciting but I jazzed it up with some anchovy dressing called anchoïade because I’m an anchovy freak. Then I topped it all with some fall-appropriate colorful pomegranate seeds and chives.

If you’re trying to go full Paleo, skip the quinoa and substitute ground bison or other ground meat. Read More…

8
Oct

Recipe: Bison and Kidney Bean Chili

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I’m from Texas, so chili is one of my favorite stews to make. I pride myself on being a chili expert. Why not make it with some grass fed bison? 

The granddaddy of this Tex-Mex dish, chili con carne, is thought to have originated in the 1800s along the Texas cattle trails. Range cooks would commonly prepare a pot of fresh beef and wild-grown seasonings for the cowhands. Before long, the popularity of this spicy stew spread like cheese on a hot burrito throughout the trail towns. It’s even said that Frank and Jesse James would stop to eat a bowl before pulling their next bank job.

Texans obviously take their chili seriously, and opinions vary widely on what makes a perfect bowl of “red”–a common nickname for the meaty dish. Some add a variety of meats including pork, while others insist on beef. Many use commercial seasonings and powders for convenience, but purists grind their own chile peppers. Ground buffalo, also known as bison, is a great alternative to ground beef because it has a rich, delectable flavor. Read More…

1
Oct

Modern Paleo Thanksgiving Menu

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It’s the most wonderful time of the year! The holidays are upon us! Family, friends, and food (look out for the Instagram pics) – I could not be more excited. That is, until I think about the fatigue, carbohydrate overdose, and stress all associated with this time of year.


If you’ve ever hosted your own holiday party or dinner, you are all too familiar with the brain fog, stress and anxiety that come with planning these events. Uncle Tom can’t sit next to Aunt Mary… Who’s vegetarian? … Oh no, what about my diet?

I deal with this every year! And so many of my clients do as well. That’s why I wanted to help take some of that stress out of your holidays to leave you that much healthier when it’s all over. I can’t stop any political arguments at the dinner table, but I can create a guilt-free Modern Paleo Thanksgiving Menu perfect for any holiday meal!

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26
Sep

9 Delicious Paleo Indian Recipes

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Going Paleo has been one of the best decisions I have made in my life. It has helped me achieve a “better” version of myself. I love Indian food and created the Indian inspired Paleo Recipes!

Crazy as this may sound, losing weight and being healthy has helped me in other aspects of my life such as work, love, and parenting.

I grew up all over South East Asia and these cuisines rely heavily on carbs and dairy. That’s why I really struggled when I started my Paleo ‘journey’. That is, until I learned a few simple tweaks to classic recipes to make them Paleo! Read More…

22
Sep

Recipe: Fennel and Beet Saute with Mustard Vinaigrette

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Craving the carbs in root veggies? Me too! I love sautéing or roasting veggies, like fennel and beet, and drowning them in vinaigrettes. Makes for a healthy, delicious dish! And is the secret to veggies your family will ask for again and again.

Although beets have the highest sugar content of all vegetables, most people can safely eat beet roots a few times a week (and their greens in unlimited quantities). I love beets because they help to cleanse the liver. The betalin pigments in beets support your liver’s Phase 2 detoxification process, which is when broken down toxins are bound to other molecules so they can be excreted from your body. Traditionally, beets are valued for their support in detoxification and helping to purify your blood and your liver.

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20
Sep

I Love Annmarie Skin Care

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So we know ideally we want to eat organic food because we want to avoid pesticides, chemical fertilizers, dyes, GMOs and more. Today, however, I’m going to introduce you to a new line of skin care products that I think will challenge the very best the industry has to offer: Annmarie Gianni’s skin careline created by Annmarie Gianni. Read More…

20
Sep

Recipe: Flourless Banana Pancakes

Flourless-Banana-Pancakes

The search for the perfect Paleo pancake continues! Not into almond flour? Well, here’s a Sunday brunch recipe that doesn’t rely on any kind of flour at all. Just eggs and bananas and you got Paleo flourless banana pancakes!

The recipe calls for vanilla extract and cinnamon, but you could add whatever spices you like – bananas make a tasty delivery vehicle for just about anything. Or leave them out if you’re lazy.

You’ll get the best results with ripe bananas that have brown spots. And with just eggs and baking powder as a binder, you’ll also find it easier to make smaller pancakes: big ones have a tendency to break apart when they’re flipped. Pile up a big stack of pancakes on your plate, top it all off with some sliced bananas, berries and maple syrup (or honey, if you like), and enjoy! Read More…