19Aug

MyPaleo 21 Day Challenge

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Gluten Free Grain Free Inspiration Paleo What's Trending
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It takes 3 weeks to change a habit.    

At least, that’s what I’m told. But to be honest, I’m doing a candida cleanse right now, and I had to give up even more foods which I tested positive to for food allergies. More on that to come, but essentially with food intolerances comes leaky gut, which causes some foods to pass through the intestinal walls and make their way to the blood stream, at which point our handly little immune system perks up and starts fighting off the ‘foreign invaders’. And thus my list of food intolerances grows. Ahhh……  

So here I am, day 21 on the candida cleanse, and I’m facing an evening of a small gathering of friends at our house, where my hubby will make his fabulous margaritas and I will be sipping my soda water with lime, pretending it’s a tasty little marg. No folks, it’s not easy, and for those who swear that 21 days breaks a habit, I will admit it’s probably true. But it doesn’t mean it’s an easy feat, so bear that in mind when you head down this path to change your life. 

So as I’m launching the “MyPaleo” section of Inspiredeats, I thought I would give a tickler of what we’ll be focused on.  To start, I’m suggesting a 21 day challenge to reboot your system, cleanse your liver and help get your mindset back on track from the nutrient-void processed and packaged foods we’ve all grown accustomed to. We will help set you on the path to the nutrient-dense whole foods which we are advocates of around here and be there to help you along the way.  

What’s coming?

Candid tell all’s.  How real people, just like you, decided to make a life changing look at food, and set down a path of improved health & energy levels, clearer mind, reversal of health issues and weight loss.

Recipes.  MyPaleo style. Paleo, Primal blueprint, caveman diet – whatever you want to call it, we’ll help make sure you adapt a healthy version of the popular Paleo diet that works for you. MyPaleo is based on a Paleo plan that works for everyone, and ensures all the benefits of eating as our ancestors did (and as we were developed too) and will naturally eliminate allegens, toxins & genetically modified foods. 

Daily meal plans. All plans will be free of the top food allergens, and allow for a once weekly cheat day with suggestions on the cheat meals that will help curb the cravings, but not stray too far from the good you’ve done all week.

Nutritional supplements.  This diet is rich in whole foods, full of valuable nutrients the body needs, however, most people just starting off on the Mypaleo life will need some help from some fantastic nutritional supplements to help make sure your body is clean, strong and well balanced.  Not to mention that without balanced hormones, weight loss is near impossible!

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So as we prep you for the Mypaleo 21 day challenge, I leave you with a thought as I get ready to entertain our guests. Nothing tastes better than good health and your genes do not dictate your future.  You have the power to reverse the damage from years of pr
ocessed and genetically modified foods; you just have to believe that you’re worth it. 
 
And if it helps, I believe you’re worth it. That’s why Inspiredeats exists.   
 
Love & laughter to all, 
Jen
 

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6Aug

Exercise more, eat less, Paleo diets… who has it right?

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Paleo
4 Comments

Jane Fonda vs Jack Lelane, Vegans vs High Protein diets, Paleo vs Southbeach – who had it right?

Both? Niether? Perhaps they were each onto something, but as the debates rage on as to whether the old adage about exercising to burn more calories than you intake is really the key to weight loss, and more people turn to Primal and Paleo ways of life, we can’t help but wonder… who really has it figured out? 

We follow many authors and experts; from Western MDs with a more Eastern point of view, Nutritionists, Personal Trainers and average folks who have transformed their bodies, it seems they all have a personal plan which they swear by. If you’re into Crossfit you probably follow the Paleo way of life. For those looking for a bit more flexibility, it’s common to turn to the Primal Blueprint diet by Mark Sisson. 

 A group of ND’s and Eastern medicine/personal training enthusiasts we follow as well are the Metabolic Effect guys. They have a very active Facebook page which you can view here, and they tend to promote a balanced way of life consisting of rapid, intense workouts which spark the “Metabollic Effect” or EPOC after-burn.  They tend to believe that you will gravitate towards the eating plan which best suits your metabolic make-up, and not necessarily to prescribe to any one particular dieting plan. 

One thing I definitely agree with them on is their belief that exercising more does not equal weight loss. Sorry Jane Fonda!  There are too many studies to support that it’s not a simple equation of calories in vs. calories burned.  Old school aerobic exercise burns some fat, but also strips the body of metabolically active muscle. Recent studies as well as a recent report in Time Magazine have shown convincingly that aerobic centered exercise provides little advantage in creating real body change.  According to Metabolic Effect, “the longer more traditional forms of exercise, like running or jogging, burn calories during exercise, but can negatively impact key hormones responsible for calorie use at rest. Smart exercise uses short, focused bouts of exercise focused on weight training and intervals to “turn on” fat burning hormones. Research shows these techniques increase fat usage for hours and even days after the activity has stopped and outperform “aerobic zone” exercises like running.”

That’s good news for those of us with little time on our hands! 

But perhaps you’re still not sure which group to believe? Overwhelmed by all the “experts” touting the advantages of their exercise methods, diet plans, etc? Here are a few articles which may help you shed some light on this ever-evolving approach to health, wellness and weight loss/management…

 

“Weight of the Nation”

This past May, HBO premiered a four-part documentary series called, “Weight of the Nation,” which it produced in collaboration with the Institute of Medicine (IOM), and in association with the Centers for Disease Control and Prevention (CDC) and the National Institutes of Health (NIH). In addition to the films, Weight of the Nation encompasses an entire branded campaign replete with a book – called “The Weight of the Nation.” The aim of the entire campaign? To take an “unflinching look at the severity of the [obesity] crisis and its crippling effects on our health care system.” HBO has provided free online access to the entire documentary, as well as topic-specific segments, action steps, discussion guides, and other materials, available here.

 

Lack of exercise is not a key factor in obesity, study suggests

Lack of physical activity is not likely to be a key factor in Western obesity rates, according to a new study published in the journal PLoS ONE, which suggests that over-consumption of calories is the biggest culprit. http://www.foodnavigator-usa.com/Science/Lack-of-exercise-is-not-a-key-factor-in-obesity-study-suggests

 

 

I hope these help you on your path to better health and looser fitting clothing! And remember, what works for one, is not necessarily going to work for you. We are certainly not a ‘one size fits all’ species, and I would argue that simply taking a step in the right direction – cutting down on sugar intake, decreasing starchy carbs, increasing fruit and veggies, and getting moving more than you are now. These are all heart-healthy measures that will help you feel better, if not shed some extra pounds and increase your sense of personal happiness. And confidence and happiness go a long way towards the journey to a healthier body, mind and spirit!

 

 

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3Jul

Paleo, gluten free pizza crust

Posted by: Jennifer Mansfield Categories: Almond flour recipes Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten free kids Gluten Free Recipes Grain Free Grain Free Recipes Paleo Paleo Recipes Recipes
2 Comments

Pizza nights are back!

Danielle of Against All Grain has done it again!

This time she has come up with a grain free pizza crust that claims to be delicious, and to hold up against its gluten and grain-full competitors, unlike some of the other grain free crusts we’ve tried which don’t allow you to pick up and indulge in a little slice of pizza heaven. 

She tops her with some of the delicious and healthy meats from US Wellness Meats, though we left the toppings up to you on this one, so go ahead and indulge in your favorites. Some of ours include goat cheese, spinach, garlic and tomatoes.  Another fave is sauce, ham and pineapple.  And yet another is the meat lovers favorite with proscioutto, sausage, ground beef and jalapeno. 

Truth be told, top it with whatever fresh and delish toppings you want and simply enjoy the ability of savoring pizza again on a grain free diet! 

 

Print
Paleo, Gluten Free Pizza Crust

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Paleo, Gluten Free Pizza Crust

Ingredients

    INGREDIENTS - CRUST
  • 3/4 cup whole raw cashews (or 1 cup cashew flour)
  • 3 tablespoons almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic granules
  • 2 eggs
  • 2 tablespoon almond milk
  • 1/2 teaspoon apple cider vinegar
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon cold water
  • 1 tablespoon fresh parsley
  • 2 tablespoons fresh basil
    • INGREDIENTS - PIZZA
  • 1/2 cup marinara sauce
  • 3/4 cup US Wellness Meats Raw Mozzarella Cheese, shredded
  • 1/4 USWM Salami, casing removed and thinly sliced
  • 1 USWM Italian Sausage, casing removed and pre-cooked
  • 2 pieces USWM sugar-free bacon, cooked and chopped
  • 1/4 cup mushrooms
  • 1/4 cup black olives, pitted and sliced

Instructions

  1. Preheat oven to 350 degrees.
  2. In a food processor, pulse the cashews until a fine flour has formed.
  3. Add in the almond flour, coconut flour, baking soda, salt, and garlic granules, then process the mixture for 1 minute.
  4. Add the eggs, almond milk, apple cider vinegar, olive oil, and water and process for another minute. Scrape down the sides of the bowl and pulse a few more times until you have a very smooth dough.
  5. Add the parsley and basil, and pulse two more times to roughly chop and incorporate the herbs.
  6. Let the dough rest for 2 minutes to let the coconut flour absorb some of the liquid.
  7. Sprinkle a piece of parchment paper with a little almond flour, then turn the dough out onto the counter. Sprinkle a little more flour on the top of the ball of dough, then place another piece of parchment on top.
  8. Use your hands to flatten the ball into a disc, then lightly roll out the dough into a circle that is 1/4 inch thick.
  9. Remove the top piece of parchment and carefully slide the other piece with the crust onto a pizza pan.
  10. Bake the crust for 12 minutes, or until it has puffed up and is golden brown around the edges.
  11. Top with sauce and your favorite toppings and bake for another 10-15 minutes.
  12. Enjoy!
http://inspiredeats.net/paleo-gluten-free-pizza-crust/

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26Jun

Paleo zucchini “pasta”

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Paleo Paleo Recipes Recipes Vegan
4 Comments

 

 

As many of you following a paleo diet can relate to (and as this Italian-raised girl often blogs about) the old pasta dish is one of the most commonly missed dishes in my home. I grew up on homemade pasta dishes covered in homemade sauces, used as a base for lasagna and nestled in between fresh mozz and ricotta cheeses as a baked ziti.  So when I found out I had to give up pasta, I felt sad and a bit scared; scared of never enjoying my old favorites again. 

And it didn’t take long for me to hop online searching for an alternative pasta once I went paleo and kicked out all grains for good. Soon I discovered many posts about “zuchinni pasta”.  Sliced lengthwise, about one-eighth-inch thick (which you can also do it with a sharp knife, but it’s easier with a mandoline), zucchini ribbons can stand in for regular pasta. (Steam them for a couple of minutes until they’re crisp-tender.)

So when we ran across this paleo, dairy free ‘pasta’ dish on All Against the Grain, we were so excited to give it a test as it meets not only our gluten free, but our paleo needs too. And as Danielle who writes All Against the Grain often does, she was inspired by a similar recipe she found online and tweaked it a bit for her own tastes. 

The version we made at home was slightly different, so you can read her original post here and below for our modified version. 

This tasty little treat is not only grain free, but it’s dairy free as well, and with a quick omission of the prosciutto, it’s vegan friendly too. How perfectly balanced is that?  Food and health in harmony; life is good 🙂

 

Print
Paleo zucchini “pasta”

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Serving Size: 1 plate

Paleo zucchini “pasta”

Ingredients

  • 4 medium zucchini, peeled and sliced into thin noodles
  • 1 cup asparagus pieces
  • 2 tablespoons virgin olive oil
  • 1/2 cup cherry tomatoes, cut in half
  • 1 cup fresh chopped mushrooms
  • 4 cups boiling water
  • 1 garlic clove
  • 2 tablespoons chopped basil
  • 1/4 teaspoon salt
  • dash of pepper
  • Garnish with toasted pine nuts and fresh basil

Instructions

  1. Steam or pre-boil the zucchini slices until they're slightly tender (about 3-4 minutes)
  2. Heat olive oil in a nonstick pan
  3. Mince cloves of garlic and add zucchini, asparagus and mushrooms together over medium heat until the zucchini softens but isn't mushy.
  4. Add tomatoes and remove from heat.
  5. Garnish with toasted pine nuts and fresh basil.

Notes

Alternate options include:

2 ounces prosciutto (omit for vegan and add 1/4 teaspoon salt) 1/2 cup frozen peas (omit if you’d like for Paleo)

http://inspiredeats.net/dairy-and-grain-free-creamy-pesto-pasta-with-spring-vegetables/
Paleo creamy pesto zucchini “pasta”

 

 

 

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26Jun

Be inspired

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Gluten Free GM Foods Grain Free Inspiration Paleo Vegan What's Trending
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This morning after dropping my son off at basketball camp I decided to take my laptop over to my favorite coffee shop which happens to be on the lake. Maybe it’s because I grew up near the ocean, or perhaps there’s something to the Aquarian sign thing, but I just love being near the water. I find it really calming; helps me catch my breath now and then and remember to slow down and savor life. 

So as I sit here watching the turtles come up for air, and hearing the water lap against the docks, I’m reminded of how good life is. And that’s important to remember when you find yourself fighting health issues; it’s a challenge at times to refrain from feeling like a victim. From wondering why you are suffering through certain health struggles. Why you find yourself having to live more of a restricted life than others.  

If you’re like me, when you found out you had food sensitivities you were so relieved to know there really was something ‘wrong’ with you, that the first though was of relief that you now know how to start feeling better. Once that passes though, you’re left with a feeling of despair that you can’t ever eat the foods you grew up with. Those which you found comfort in when you were feeling sick (which ironically are probably the ones which made you sick) having somehow been destroying your gut? How can it be that the foods I turned to so often were making me sick?  Apparently the reason behind that is pretty simple; the body releases endorphins (when it’s faced with a food it considers to be attacking it) as part of the “fight or flight” adrenaline rush, so it’s common that the same foods which are actually causing you harm, are also causing a rush of endorphins creating a happy sensation.  Ironic, right?

So as I was grabbing for the saltines, bread and soup for tummy aches, cookies for PMS and pasta for comfort; sound familiar? No surprise really since I grew up with the Italian side of my family as the strongest influence, and had a Nana who would make her own pasta. Our holiday dinners always consisted of a pasta dish alongside ham or turkey, and a salad just wasn’t worth eating without a piping hot roll to go with it. Sound familiar?

And as I sit here today, I’ve not only made peace with my new diet, but I can honestly say that I no longer crave those foods which I used to turn to. I no longer am grateful for the gluten-free baked goods I can find in my local coffee shop because I don’t eat any grains. I learned over the years that I just wasn’t able to eat any grains or dairy if I wanted to be truly healthy, and that without them in my life, I’m so much happier and healthier. So giving them up became just another transition in my life. It’s true what they say; once you eliminate foods which cause cravings (starchy carbs, sweets and allergic foods) your body stops craving them. 

If you’ve recently found yourself diagnosed with a food allergy or sensitivity, or are raising an allergic child, there are many wonderful resources online, and I have quite a few listed on my pages here too. I know it seems daunting now, but I promise you, it will get better. And when you feel like you just can’t go on without that yummy little pastry, I assure you that you can. 

This post is more of a higher level about remaining focused, steady and inspired. I will follow-up with more specific help on living allergy free and Paleo, but for now, I am reminded that inspiration lies within the little things in life. The lapping of the water against the docks. The crickets and birds chirping. The sweet smell of flowers in bloom. Whatever your idea of peace and inspiration is, be sure to stop and notice it as often as possible. 

 

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22Jun

watermelon salad with arugula, goat cheese & candied walnuts

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Paleo Paleo Recipes Recipes Vegan
2 Comments

Sweet, salty, creamy and crunchy. Too good to pass up!

I’ve mentioned how much I like this site, Against All Grain, in the past so today I’m showcasing another of her fab recipes which is perfect for summer! As someone who eats a lot of salads, I can tell you I’m excited to give this one a shot.  The idea of combining the sweet and gritty texture of watermelon with arugula and goat cheese is just too tasty to imagine. So while I head out to the store to grab some watermelon, I wanted to throw this recipe up so you can enjoy it in the meantime. 

 

Print
watermelon salad with arugula, goat cheese & candied walnuts

Yield: 6 servings

Serving Size: 1 individual salad

watermelon salad with arugula, goat cheese & candied walnuts

Ingredients

  • 6 pieces of watermelon, cut to 1 inch thickness
  • 2 cups baby arugula
  • 2 tablespoons fresh mint, chopped
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon fresh lemon juice
  • pinch of salt and pepper
  • 1/4 cup crumbled goat cheese (omit Goat Cheese or sub in Vegan cheese for vegan options)
  • 1 teaspoon balsamic vinegar
  • 1/2 cup Spiced Candied Walnuts, roughly chopped

Instructions

  1. Using a large biscuit cutter, or just great circle cutting knife skills!, cut the watermelon slices into round circles. Use a knife to trim off any parts that make the circle uneven so it sits flat on a plate.
  2. In a medium bowl, toss the arugula with the mint, olive oil, lemon juice, salt, and pepper.
  3. Arrange the watermelon circles on a plate, then top each with a small handful of the arugula mixture (roughly 1/3 cup each).
  4. Sprinkle each salad with goat cheese and the chopped walnuts, then drizzle the balsamic vinegar over the tops.
  5. Enjoy!

Notes

* If you’re serving to a larger crowd, or don’t want to take the time to cut the watermelon into rounds, you can use a melon baller to create cute balls or just simply cut the watermelon into chunks and pile it all into a salad bowl.

http://inspiredeats.net/watermelon-salad-with-arugula-goat-cheese-candied-walnuts/

 

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25Apr

SPICY TOMATO SALSA WITH CILANTRO AND CHILES

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Paleo Paleo Recipes Recipes Vegan
1 Comment

I happen to love latin-inspired foods, and we eat a lot of cilantro-laden and often spicy foods around here. Fortunately our son enjoys the heat too, so we can prepare foods to suit our tastes, but occasionally we have to modify the heat a bit to his liking. So when I ran across this recipe in Whole Foods recently, we tested it out and agreed it was suitable for all of us. 

Courtesy of Whole Foods, this is a slightly spicy, light and fresh salsa that makes a great dip for chips or addition to fajitas hot off the grill and breakfast tacos. So depending on your family’s preference, add chiles to suit your tolerance for fire, and enjoy a delish, gluten free, paleo friendly salsa to complement pork, chicken, beef or simply as a stand alone for your preferred dipping choices (we recommend celery or fresh, home-made zucchini or kale chips). 

 

Print
SPICY TOMATO SALSA WITH CILANTRO AND CHILES

Prep Time: 15 minutes

Yield: 6-8

Calories per serving: 10

Fat per serving: 0

Ingredients

  • 2 medium cluster tomatoes, seeds removed and cut into small dice
  • 15 sprigs fresh cilantro, leaves roughly chopped (discard stems)
  • 1 large garlic clove, minced
  • 1/2 medium-size onion, diced
  • 2 teaspoons fresh lime juice, or to taste
  • 1/4 teaspoon sea salt
  • 1 fresh serrano chile, minced (discard seeds)
  • 1 fresh jalapeño chile, minced (discard seeds)

Instructions

  1. Place diced tomatoes in medium-size bowl, add cilantro, garlic, onion, lime juice and salt. Taste a tiny bit of both serrano and jalapeno chiles to gauge degree of heat and add according to preference.

Notes

Nutrition Per serving: 10 calories (0 from fat), 0g total fat, 0g saturated fat, 0g protein, 3g total carbohydrate (1g dietary fiber, 1g sugar), 0mg cholesterol, 85mg sodium

http://inspiredeats.net/spicy-tomato-salsa-with-cilantro-and-chiles/

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25Apr

P.F. Chang’s Mongolian Beef (Gluten Free)

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Paleo Paleo Recipes Recipes
5 Comments

Are you gluten-free, but still want to enjoy some of the sinfully delicious recipes you were used to, such as P.F Chang’s Mongolian Beef?  Well now you can! Here’s a recipe for PF Chang’s Mongolian Beef (one of my hubby’s faves) as prepared gluten free. 

Note the nutritional content on the recipe below and keep in mind this is a splurge/indulgence 🙂 

Enjoy!

 

 

Print
P.f. Chang’s Mongolian Beef (Gluten Free)

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 2

Serving Size: 1 (492 g)

Calories per serving: 848.2

Fat per serving: 23.4

Ingredients

  • 2 teaspoons vegetable oil
  • 1/2 teaspoon ginger , minced
  • 1 tablespoon garlic , chopped
  • 1/2 cup tamari soy sauce (aka gluten-free soy sauce. DO NOT use regular soy sauce)
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • vegetable oil , for frying (about 1 cup)
  • 1 lb flank steak
  • 1/4 cup cornstarch (verify it has no wheat or wheat flour)
  • 2 large green onions

Instructions

  1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
  2. Don't get the oil too hot.
  3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
  5. Remove it from the heat.
  6. Slice the flank steak against the grain into 1/4" thick bite-size slices.
  7. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
  8. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
  9. Let the beef sit for about 10 minutes so that the cornstarch sticks.
  10. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
  11. Heat the oil over medium heat until it's nice and hot, but not smoking.
  12. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
  13. You don't need a thorough cooking here since the beef is going to go back on the heat later.
  14. Stir the meat around a little so that it cooks evenly.
  15. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
  16. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
  17. Add the sauce, cook for one minute while stirring, then add all the green onions.
  18. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
  19. Leave the excess sauce behind in the pan.

Notes

Amount Per Serving % Daily Value Calories 848.2 Calories from Fat 211 24% Total Fat 23.4 g 36% Saturated Fat 8.4 g 42% Cholesterol 154.2 mg 51% Sodium 4255.9 mg 177% Total Carbohydrate 103.1 g 34% Dietary Fiber 1.5 g 6% Sugars 81.9 g 327% Protein 56.7 g 113

http://inspiredeats.net/p-f-changs-mongolian-beef-gluten-free/

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24Apr

Paleo, Gluten Free Beef Brisket

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Paleo Paleo Recipes Recipes
4 Comments

Easy breezy, this brisket recipe is a no-brainer for an easy and delish dinner option.

With the use of Braggs Aminos, its not only paleo but gluten-free friendly too! So grab the crockpot, set it on simmer and come home to a house filled with the amazing aroma of brisket.  We enjoy this with mashed cauliflower, but asparagus, broccoli or any other fave veggie are great as well. 


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18Apr

Baked Zucchini Chips (Vegan, DF, GF, Paleo)

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Paleo Paleo Recipes Recipes
4 Comments

Today I stumbled upon a new site and found some delish looking baked zucchini chips which are a perfect solution for a no-grain diet. The site isn’t focused on allergy-free eating, but if you find yourself wanting some inspiration for yummy looking baked goods, it seems like Maggie of Vittles an Bits will be a good source I’ve copied her comments about the recipe below for reference and note that she’s very responsive if you have any questions so feel free to post them on her site.

For reference here is her link

Print
Baked Zucchini Chips

Ingredients

  • 1 zucchini
  • Cooking spray
  • Seasoned salt, or other seasoning(s) of your choice

Instructions

  1. Preheat oven to 225 degrees Fahrenheit. Line a baking sheet with parchment paper or nonstick foil, and spray with canola oil. Set aside.
  2. Slice zucchini into thin medallions, about the thickness of a quarter. (You can either use a knife & a very steady hand, or a mandoline slicer.)
  3. Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray. Sprinkle with seasonings of your choice. (A note on seasoning, however – use LESS than what seems appropriate. These shrink considerably in the oven, and if you use too much it gets very concentrated. It’s better to end up underseasoning and add more later.)
  4. Place in preheated oven and bake 45 minutes. Rotate baking sheet (don’t flip the chips though), and bake an additional 30-50 minutes, until chips are browned and crisped to your liking. These are best eaten within a couple hours of removing from the oven, as they start to get chewy if left out. One zucchini makes one serving (1/4 C. – 1/3 C. of chips depending on the size of your squash).
http://inspiredeats.net/baked-zucchini-chips/
 

From Maggie: 

To me, these chips taste kinda like thin & crispy pumpkin seeds.  (I guess that shouldn’t be too much of a surprise since they are relatives in the squash family).  Much lighter, but the taste is similar.

And the seasoning possibilities are endless – you can tailor them to your liking.  Garlic, paprika, chili powder… use your imagination!  I went with a basic Seasoned Salt and they came out great.  But whatever you choose, just make sure you go easy on the seasonings, and only use a little bit – these do shrink a lot in the oven, so what looks like a reasonable amount on the raw veggies could turn out to be way too much!

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9Apr

Paleo Mayo

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Paleo Paleo Recipes Recipes
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Paleo Mayo

While following a Paleo diet, one of the challenges that you often here is that people get into a bit of a food rut, and start to feel like they’re living “without” all the time. I think an important key to living, and loving, the Paleo diet is to find a way to incorporate some of your old standby’s that make you happy – think comfort foods, but with a healthy twist! And while some of these foods might be reserved fro your cheat day, this Paleo Mayonnaise recipe will allow you to enjoy your old favorites any day of the week (no cheat day reservation required!). 

Thanks to Paleo Effect for this recipe – it’s a common staple in the Paleo Diet and one that’s handy to have around for tuna salad, chicken salad, coleslaw, etc. While I get the recipe section built out I thought it was a good idea to include some basic staples too. Enjoy!

 

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30Mar

Paleo Carne Asada (GF, DF)

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Paleo Paleo Recipes Recipes
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I completely admire people who can cook; while I LOVE food, I sadly didn’t inherit the cooking gene so I default to recipes by those uber-talented folks I’ve discovered online. So today I share with you a recipe I ran across from a fellow Paleo girl. It looks divine and I’m hoping I can convince my hubby to make it for us this weekend 🙂 Thanks to Girlmeetspaleo for this inspired dish!

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