Tag Archives: paleo

Calling all Cavepeople

13 Nov

Per my 30 in 30 challenge for National Health Blog Post Month, today’s prompt encourages me to “write about my favorite book and tie it to your views on health.”

Instead, I want to float an idea about a book. I’ll be in a car for upwards of 13 hours this weekend, and I’m thinking of giving this one a whirl:

Practical Paleo by Diane Sanfilippo. (source)

I know, I know. Everyone is doing the Paleo thing. If you’re unfamiliar, the Paleo approach centers itself around foods that our ancestors could digest – and avoids those that simply weren’t around at the time, believing that many of these foods aren’t as easily digested by the body. Super basic explanation, and I’m not fully edumacated (hence my desire to read the book), but that’s how I understand it thus far.

But I’m genuinely interested in learning more because I have a couple of things going on with my health that are starting to point to sugar problems/insulin tolerance issues. I am beginning to wonder if my body responds negatively to grains. I’ve mentioned this before, and I already monitor my high carb foods like grains (Even whole grains) very carefully – avoiding those that are refined carbs completely.

So has anyone read this book? Done a Paleo challenge? Think liverwurst n’ junk is crazy talk?

Menu Monday: Turning into a Turkey

5 Nov

This weekend marked the arrival of a favorite holiday in our little family’s household.

Friendsgiving!!!!

We’ve stuffed large birds and our closest friends’ bellies for 3 years running now – not to toot my own horn here, but I think this year was crowned the most successful showing yet. More to show off (along with tips for your own feasts this year!) on Thursday!

Much manual labor and kitchen slaving was poured into the production of a 24 lb turkey feast, but to host this giving of thanks among friends does not come without its distinct benefits.

I’m talking leftovers. Lots. And lots. Of leftovers. Here’s how I’m re-purposing much of them this #MenuMonday!

  • Last night: leftover turkey (at this point my insides are beginning to take on the shape of a turkey) + brussels sprouts roasted with onion and some coconut oil (okok and some sweet potato casserole)
  • Today: Out to dinner for work, OR a backup salad I snagged at Trader Joe’s in case
  • Tuesday: Stir fry with leeks, chestnuts, baby broccoli and spicy sausage – wintery!
  • Wednesday: Italian Acorn Squash with – you guessed it – TURKEY
  • Thursday: Dinner with a girlfriend
  • Friday: Omelet/fridge clean out
  • Breakfasts: Paleo pumpkin bars (will share recipe if it turns out well!), eggs, vegetable juice
  • Snacks: Greek yogurt + plums, bananas and oranges

My pins come out of my maimed finger on Tuesday, and after Friendsgiving this weekend, I’m feeling inspired to pick up a knife again (and not kill someone, burn down the house or drown my iPhone due to broken finger clumsiness.)

So, to review, my goals for the week are as follows:

  • Don’t die from Tryptophan over-consumption
  • Don’t burn the house down or otherwise ruin everything with my gimp finger as I attempt to cook again
  • Eat well after a Friendsgiving feast (some tips, tricks and ideas coming later this week!)
  • Get at least 3 runs in – no more fitness excuses now that I’ll be living pin-free!

Dream big. What are you trying to accomplish this week? Anyone meal plan yet? Never too late!

Coconut Flour Pancakes with Almond Butter & Chia Frosting

11 Sep

What’s tall, handsome & pairs perfectly with your pumpkin coffee, now that pumpkin-related items are seasonally acceptable?

Oh yeah. Pancakes.

I know what you’re thinking. Too good to be true. Anytime breakfast looks this good, it’s got to be packed to the tippy top with guilt-inducing ingredients.  Just like that tall & handsome guy Mom warned us to stay away from in high school due to his nasty reputation.  After all, words like “pancake” and “frosting” don’t exactly shout “healthy” from the rooftops.

But did I mention “gluten free” and, perhaps even more curious, “grain free”?

Curiosity piqued. Stack ’em up!

What is Coconut Flour? 

This enchanted baking dust is actually not a flour at all – it’s made from the leftovers of coconut milk. Some call it “coconut residue” that has been ground into a fine powder.  Magical!

Why do I care?

In addition to serving as an alternative for those seeking a gluten free diet, coconut flour also lends itself well to those who are looking to curb their carb intake. This has been a personal endeavor of mine over the past few months of my life as I learn more and more that my body simply does not respond well to a grain-dense diet. I don’t miss sandwiches terribly and I turned my back on pasta without saying “Ciao”, but sometimes, I find myself daydreaming of a greasy spoon pancake on a Sunday morning.

If I haven’t turned you into a coconut flour convert yet, consider this: the stuff is packed with gut-stuffing fiber (seriously, 6g for 2 tablespoons), meaning you fill up quick and stay that way for a while. I attempted 4 small pancakes and couldn’t finish them.

And because I know you’re thinking it – no, the coconut flour does not maim your baked goods with the stench or taste of coconut. This comes from the girl who downs coconut water like its going out of style so I’m probably not the most super objective ever, but I really challenged myself to be honest here.

Verdict? There’s no shame in coconut flour – suddenly “pancakes” and “wearing pants without an elastic waistband” can fit comfortably into the same sentence.

I told you there was magic involved.

{Makes 8 small pancakes, 2-3 servings}

1/2 C. coconut flour
4 eggs
1 C. milk (I used unsweetened vanilla almond)
1 tsp baking soda
2 tsp vanilla extract
pinch stevia
pinch sea salt

For the frosting:
2-3 TBSP ground chia seeds
3-4 TBSP almond butter
enough water to make liquidy, ~2 TBSP

In a small bowl, whisk eggs for a couple of minutes, until frothy. Add milk, vanilla & stevia. Pre-heat griddle to medium heat.

In a medium bowl, mix flour, baking soda and salt; mix well. Stir in wet ingredients until incorporated into dry ingredients.

Spray the griddler and ladle a few spoonfuls of batter on for each pancake, flattening with the back of a spoon or spatula. Cook for a few minutes on each side before flipping, letting the bottoms begin to brown.

In a small bowl or cup, mix chia seeds, almond butter and water vigorously until the ingredients reach a frosting-like consistency. Add a pinch of stevia for extra sweetness.

When pancakes are golden, highly appetizing circular orbs of temptation, frost the tops of each and stack.

Challenge yourself to a pancake eating contest. Win.

{Sources: The Nourishing Gourmet, Mercola.com, Nourishing Days}