Tuesday, April 22, 2014

Get Well Fed 2 in the Primal Life Kit!



Hey there, Guys!  I'm back again today with a deeper dive on the goodies that you can get in the Primal Life Kit!  The sale only goes for one week.  So if you miss your chance you'll be bummed.

Get yours here!

As you saw in my post yesterday there's some really awesome stuff in this year's kit.  $39 is a steal for all you're getting.  But I want to focus on the part of kit that has me so excited.  That's the 35 cookbooks you get in the bundle.  That's right, I said 35!  And these aren't just any ol' cookbooks.  This is some good stuff.



My favorite cookbook in the bundle (aside from the one that features my recipes) is Well Fed 2 by Melissa Joulwan.  I'm a huge fan of the original Well Fed.  I know a lot of you guys are, too.  So if you've been looking to get your hands on a copy now is definitely the time.  It's a pdf version of the book so you can take it with you anywhere.

Some of the recipes included in Well Fed 2 that caught my eye are:

  • Thyme-Braised Short Ribs
  • Taj-Majal Chicken
  • Moo Shu Pork
  • Hoisin Sauce
  • Silky Gingered Zucchini Soup





Do I have your attention?  Are you hungry?

Don't forget you can get this awesome cookbook as well as 34 others as part of this bundle.  $39 gets all 35 cookbooks plus all the other goodies including an impressive array of discounts.  So go get yours now.  This sale only last one week!


Monday, April 21, 2014

Primal Life Kit is Live! Only $39!


It's on guys!  The Primal Life Kit is officially on sale!  One week only!  $39 for $1500 worth of products and discounts!

You can get your copy here!

Now that I'm done with the exclamation point overload I can give you some details.  This is truly a great deal on a great bundle of products.  If you're Paleo, Primal, SCD, or even if you just like health and whole foods, there's something for you in here.  That includes the cookbook that feature two of my original recipes: Stir-Fried Pork with Cucumbers and Tandoori-Spiced Red Snapper.  Trust me, you really want these cookbooks.

Did I mention that there are 35 cookbooks in this bundle?  35 of them!  Get yours here!

The people at PaleoPlan.com have put together a really exciting opportunity for you! When you purchase the $39 Primal Life Kit, you get 49 ebooks and other online products plus 14 discounts worth over $1500:
  • 35 Paleo and Primal eCookbooks and Informational eBooks ($498 Value)
  • 3 research papers by Dr. Loren Cordain ($15 Value)
  • 1 Online Cooking Club subscription ($39 Value)
  • 3 Fitness Programs ($67 Value)
  • 2 Paleo Challenges ($44 Value)
  • 2 Meal Plans ($69 Value)
  • 2 Online Magazine Subscriptions ($36 Value)
  • 1 Bonus Video about Eating Paleo on the Road
  • 14 Discounts ($757+ Value)

TOTAL VALUE $1500+!!!

These educational and potentially life-changing Primal and Paleo products are being sold at more than 97% off their original retail value for one week only - April 21st through April 28th. 

All the ebooks are in pdf format, so you can read them on your computer or the e-reader of your choice. This $39 kit will give you all the tools you need to eat, cook, work out, and live Primally.



That's it for today, guys!  Go get your copy of this awesome bundle!  I'll be back with you later this week with some more information and reviews.  But seriously, don't wait for me!  Get your copy now!



Disclosure:  This post contains affiliate links.  If you purchase the products linked from this page I will receive a small commission on that purchase.  This does not affect your purchase price.  I do not link to, or recommend, products that I do not personally use and approve.

Wednesday, April 16, 2014

I'm in a Cookbook!


I've got some super exciting news for everyone!  I'll be participating in the first ever Chowstalker Community Cookbook!  

I regularly contribute my recipes to their website.  If you've never visited the site you should.  Every kind of Paleo recipe you could be looking for is there.  Loads of wonderful bloggers and cooks contribute new recipes everyday.  

And now they're coming out with their very own cookbook and I'm so pleased to have contributed two original recipes to it's pages!  Stir-Fried Pork with Cucumbers and Crispy Garlic and Tandoori Spiced Red Snapper.  So delicious!





You can't buy it just yet.  But soon.  The book will be included in this year's Primal Life Kit that will be going on sale next week.  I'll have more details on that for you in the next few days.  But if you're unfamiliar with the Primal Life Kit, it's a bundle of awesome cookbooks, how-tos, eBooks, and discounts that any Paleo or whole foods eater could squeal over!

Some details on this year's kit:
  • 21 Paleo and Primal Recipe and Meal Planning eBooks ($221 Value)
  • 4 Autoimmune and Inflammation eBooks ($150 Value)
  • 6 Informaional/How-To eBooks ($75 Value)
  • 3 Research Papers by Dr. Loren Cordain ($15 Value)
  • 1 Online Cooking Club Subscriptions ($39 Value)
  • 2 Success Stories eBooks ($21 Value)
  • 2 Kids and Paleo eBooks ($21 Value)
  • 3 Fitness Programs ($67 Value)
  • 2 Paleo Challenges ($44 Value)
  • 2 Online Magazing Subscriptions ($36 Value)
  • 2 Meal Plans ($69 Value)
  • 1 Bonus Video about Eating on the Road
  • 14 Discounts ($757+ Value)


That's a total of $1500+ Value for only $39.  Seriously, Guys!  This is a great deal!

When is this happening?  The sale starts at midnight on April 21 and runs for exactly one week.  I'll have some more information on exactly how you can get your hands on this awesome deal very soon.  Just wanted to whet your appetite for what's coming. 

Oh, and to mention that the Chowstalker Cookbook is included in this bundle and it's the only place you'll be able to get it for a little while.  But why wait for just one cookbook when you can get 21!

More details soon!  Much love, Everyone!

Wednesday, April 9, 2014

Classic Brownies - Paleo


Ladies and Gentlemen. . . may I present the first ever dessert recipe posted to the blog!  And what a way to start!  Brownies!  Can I just say I love these?  I'm a fudgey brownie junky and a cakey brownie appreciator.  These beauties fall squarely in between the two camps.  They're fudgey and chewy but soft and light.  It's true love!



This recipe is based on this glorious recipe from Elana's Pantry.  She is a genius.  Made as written, her recipe produces a slightly fudgier brownie than these.  So if that's your thing head on over there and make hers.  You won't regret it.  Her original also uses Stevia.  So if you prefer that to the honey that I use here then hers is definitely the way to go.

Still here?  Excellent.  So why would you want to make mine if Elana's are so awesome?  For starters, just look at 'em!  They're luscious!  Melting the chocolate before adding it to the batter really intensifies the flavor.  So you get that full burst of chocolate with every bite!  And the honey dates give them that moistness that I love.  They're so good with a big glass of the milk you prefer.  Or even with a cup of coffee for breakfast.  Not that I've done that.  Much.


These are truly great brownies.  They taste exactly like the "real" thing with the perfect texture.  Not bad for the very first dessert recipe here on the blog, eh?

If you make these beauties please stop by and leave me a comment about how they turned out for you.

Classic Brownies - Paleo
Adapted from Elana's Pantry
Makes 12 Brownies

Ingredients
  • 1 cup almond flour (I like Nuts.com)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 4 ounces baking chocolate - unsweetened 100% cacao (I like Ghirardelli)
  • 2/3 cup honey dates, pitted and lightly packed
  • 5 tablespoons honey
  • 3 eggs
  • 1/2 coconut oil (or grapeseed)
  • 1/2 teaspoon vanilla


Directions
  1. Preheat the oven to 350.  Grease a 7 x 11 inch pan thoroughly with coconut oil.
  2. In a double boiler over lightly simmering water melt the chocolate, honey, and coconut oil together until the mixture is smooth.  The mixture will be very thin.  Set aside to cool slightly.
  3. Pulse the almond flour, salt, and baking soda in a food process until combined.
  4. Add the dates to the food processor and pulse until the dates are almost fully incorporated - the mixture should be the texture of coarse sand.
  5. Add the eggs and pulse until the mixture is mostly smooth.
  6. Add the melted chocolate mixture and pulse until the mixture is totally smooth.
  7. Pour the batter into the prepared pan.  Smooth the top.  The batter will be thick.
  8. Bake on the middle rack for 25-30 minutes, rotating the pan halfway through the baking time.  The brownies are done with a toothpick inserted in the center comes out with only a few moist crumbs.
  9. Cool completely before slicing and serving.



Disclosure:  This post contains affiliate links.  If you purchase the products linked from this page I will receive a small commission on that purchase.  This does not affect your purchase price.  I do not link to, or recommend, products that I do not personally use and approve.





Wednesday, April 2, 2014

Chicken Diavola - SCD and Paleo


Mmmm!  This is some good chicken!  Spicy with a crispy skin and moist meat.  This is a great meal for when you've got a bit more time to invest in a meal.  I wouldn't recommend this one for a weeknight but it's definitely worth the extra time it takes to pull this one together.

Why does this one take so much time?  Mostly, because it needs to be brined.  But just for 2 hours.  So not really long enough to leave it while you go to work or overnight.  You could certainly skip that step and speed things along but the brining really helps keep the meat moist.  And with the cooking method here, you really do need that.  Also, this does require that you make the oil that is used to coat and flavor the chicken.  It's not hard, just an extra step.


Full disclosure here, this is a recipe that I first saw on America's Test Kitchen.  I have adapted the recipe to illustrate how I prepare and cook this dish.  But if you were so inclined you could check the recipe out on their website and do it their way.


Use a cast iron skillet for this dish.  A non-stick skillet, even an oven safe one, won't cut it here.  You need the cast iron to get that incredible crispy skin.  Heat management is also really important.  Cast iron skillets retain heat beautifully, but that means it's also really easy to overcook this baby in the first stages.  Nobody wants that!  So watch your heat!

Speaking of heat, the level of spice here can be adjusted to your taste.  As written here this chicken has a bit of heat but not too much for folks who don't like spicy.  So if you want more heat add more crushed red pepper, or you could even consider using fresh chilis.


I could seriously look at this chicken all day!  It's so gorgeous!  But on to the recipe.  If you try this one leave me a comment and let me know how it turned out.


Chicken Diavola
Adapted from Cook's Illustrated
Serves 4

Ingredients
For the Brine
1 whole chicken (3-4 pounds is ideal), butterflied
2 heads garlic
3 bay leaves, crumbled
1/2 cup salt
For the Garlic Pepper Oil
4 cloves garlic, grated or minced
2 teaspoons ground black pepper
2 teaspoons crushed red pepper flakes
1/4 cup olive oil

Directions
  1. Brine the Chicken:  Place the heads of garlic, bay leaves, and salt in a small zipper lock bag.  Press out the air and seal the bag.  Pound the mixture with a rubber mallet until the heads of garlic are thoroughly crushed.  Transfer this mixture to a gallon-sized zipper lock bag and fill with 2 quarts of cold water.  Seal the bag and shake it until most of the salt has dissolved.  Open the bag and carefully add the butterflied chicken.  Reseal the bag and refrigerate for 2 hours.
  2. Make the Garlic Oil:  While the chicken is brining, add the grated garlic, black pepper, red pepper flakes, and olive oil to a small saucepan or skillet.  Heat the mixture over medium heat until the garlic has become fragrant and started to sizzle.  About 3 minutes.  Remove the pan from the heat and allow the mixture to cool to room temperature.
  3. Cook the Chicken:  Take the chicken out of the brine and pat it thoroughly dry with paper towels.  Using your fingers, loosen the skin on the breasts, legs, and thighs.  Rub 2 tablespoons of the oil mixture under the skin.
  4. Preheat your oven to 450.  Add 1 teaspoon of olive oil to a 12-inch cast iron skillet and heat the pan over medium-high heat until just beginning to smoke.  Add the chicken to the pan, skin side down, and reduce the heat to medium.  Place a dutch oven, or other weight, onto the chicken and cook it until evenly browned and crispy.  Monitor your heat closely, this should take about 20 minutes.  Lower your heat if necessary.  Check the chicken every 5 minutes to monitor it's progress.
  5. Remove the dutch oven from the chicken and flip the chicken over.  Brush the remaining garlic-pepper oil over the top of the chicken.  Place the pan in the oven and continue to cook until the chicken is done, registering 160 degrees in the thickest part of the thigh.
  6. Remove from the oven and allow to rest for 10 minutes before serving.




Wednesday, March 26, 2014

Roasted Balsamic Green Beans - SCD and Paleo



This is a go-to recipe for me.  We have it a couple of times a month.  It's easy, goes good with everything, and it's a really great way to use up those lackluster green beans in the grocery store.  It's also pretty spectacular with fresh, in-season green beans.  Why is it so good?  'Cause it's got two of my favorite things in it: onions and balsamic vinegar!  I know this is a green bean recipe but the onions are my favorite part!

Since this is roasted in the oven you don't need to use your best balsamic or olive oil on these.  But with regard to balsamic, make sure it's the real deal.  By that I mean make sure it's not red wine vinegar with sugar added.  That's not SCD legal for those of you that are, and it's just not as good on these beans.  But by all means, don't use the $40 balsamic on these beans unless you have money to burn.  And if you have money to burn, let me know so you can send me some!



I like to make these beans with sweet yellow onions but they are equally good with red and white onions.  Just go with what you like best.  If you make these I'd love to hear how they turned out for you.  Leave me a comment and let me know!


Roasted Balsamic Green Beans
Adapted from Cook's Illustrated

Serves 4

Ingredients

  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon fresh thyme, minced
  • 2-4 cloves garlic, sliced thin
  • 1 pound green beans, stem ends removed
  • 1 medium yellow onion, cut into wedges
  • 1 tablespoon olive oil
  • salt and pepper to taste

Directions

  1. Preheat the oven to 450 degrees. 
  2. Combine the first 4 ingredients (vinegar through garlic) in a small bowl and set aside.
  3. Line a rimmed backing sheet with aluminum foil.  Spread the green beans and onion wedges onto the baking sheet in a single layer.  Drizzle them with oil and toss them to coat them evenly.  Sprinkles them with salt and pepper.  Roast them on the middle rack for 10 minutes.
  4. Remove the pan from the oven.  Pour the reserved vinegar mixture over the beans and then use tongs to toss them until they are evenly coated.  Return to the oven and continue roasting until the onions and beans are golden brown in places and the beans have started to shrivel.  About 10 more minutes.
  5. Serve immediately.





Wednesday, March 19, 2014

Pan-Fried Balsamic Pear Salad - Paleo and SCD



Hi Guys!  I'm here today with a salad recipe!  A pear salad recipe!

But it's almost spring!  Pears aren't in season!  Why would you do this to me!  LOL!  I hear you all shouting at me.  I'm sharing this with you today because those last few beautiful pears are still available in the supermarkets.  And because this recipe works great with those pears that aren't quite ripe and those that are just past their prime.  So it can be a good way to take advantage of early and late season produce.

Oh, and did I mention it's delicious?  What makes it so delicious?  Three words: bacon, pears, goat cheese.  Well, there's also balsamic vinegar and pine nuts.  So I guess that's five things.  Five delicious things.  B and I love this salad and eat it often when the weather is cold because pears are in season.  But it also makes a great change from our usual winter fare.  It's light but warm and filling.  It makes for a great transition into spring.



A word of note on one or two things before we get on with the good stuff.  This recipe calls for goat cheese.  For my SCD readers this should be fine if you're at the proper stage as goat cheese has very little lactose.  For my Paleo readers the goat cheese can be omitted with no loss of awesomeness.  Also, and I say this all the time, use real balsamic vinegar.  Not that red wine with added sugar business.  Nobody likes that and it's not SCD legal for those that care about that stuff.

Now onto the recipe!  If you make this one leave me a comment and let me know how it turns out!


Pan-Fried Balsamic Pear Salad - Paleo and SCD
Serves 2 as a main course

Ingredients

  • 5 ounces (or so) of salad greens (arugula, romaine, green leaf etc.)
  • 4 slices bacon
  • 3 tablespoons butter or ghee
  • 2 pears, peeled, cored and quartered
  • salt and pepper
  • 3 tablespoons honey
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon dijon mustard
  • 2 tablespoons pine nuts, toasted
  • 4 ounces goat cheese crumbled


Directions

  1. Fill two plates with the salad greens.
  2. Cook the bacon in a skillet over medium-high heat until crispy.  Remove the bacon to a plate lined with paper towels.  Remove all but 1 tablespoon of the bacon fat from the pan.
  3. Add 2 tablespoons of butter to the skillet and reduce the heat to low.  Once the butter has melted into the bacon fat add the pears to the pan and season with salt and pepper and 2 tablespoons of the honey.
  4. Increase the heat to medium and cook the pears until they are lightly carmalized.  5-8 minutes or so.  Add 1 tablespoon of the vinegar and cook the pears for another minute.  Remove the pears from the pan.
  5. Using the remaining juices left in the pan add the last 1 tablespoon of butter, 1 tablespoon of honey, 2 tablespoons of vinegar, mustard, pine nuts, salt and pepper.  Cook the dressing until just combined and warmed through.  You will have extra.
  6. Assemble the salads.  Each plate should have 4 pears quarters, 2 slices of crumbled bacon, 2 ounces of goat cheese and the dressing.  Serve immediately.




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