Happy Monday, everyone! I hope you all had a wonderful Easter if you celebrated yesterday. We didn’t really do much and actually ate leftovers for dinner. We’re leaving in a few days, so decided to not do anything big or special.
Meanwhile, I want share this awesome deal with all of you: The Primal Life Kit. It’s available today through April 28 and is full of amazing stuff. It includes over 49 paleo and primal products, with a value of more than $1500! The good new is that you can purchase everything for only $39 and the deal is open to everyone!
Primal Life Kit: 49 Paleo and Primal Products and 14 Discounts for $39
What’s The Primal Life Kit?
The people at PaleoPlan.com have put together a really exciting opportunity for you! When you purchase the $39 Primal Life Kit, you get over $1500 worth of the most popular and life-changing Primal and Paleo products:
- 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+ for just $39!
These educational and potentially life-changing Primal and Paleo products are being sold for just $39 – more than 97% off their original retail value – this 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.
21 Paleo and Primal Recipe & Meal Planning eBooks ($221 Value)
- Caveman Feast Cookbook by George Bryant and Abel James of civilizedcavemancooking.com and fatburningman.com ($47 value)
- 30-Minute Paleo Dessert Recipes by Louise Hendon, the creator of Healthy Recipes Magazine ($2.99 Value)
- Fast Paleo Best 100 of 2013 + 4 Bonus eCookbooks by James Gregory and Ute Mitchell of FastPaleo.com ($14.97 value)
- Fast Paleo Best 100 of 2012 + 4 Bonus eCookbooks by James Gregory and Ute Mitchell of FastPaleo.com ($14.97 value)
- Just A Taste of Cavegirl Cuisine by Michelle Fagone of cavegirlcuisine.com – This is a shortened ebook version of the coveted Cavegirl Cuisine Cookbook created just for this sale. ($14.99 value)
- Paleogasm by Camille Macres, the creator of camillemacres.com, schoolofinnerbeauty.com, the Paleo, Love, & Transformation Podcast, and the Paleo Cooking at Home program (see below for a discount!) ($30 Value)
- Chowstalker Community Cookbook by Ron & Patty Strilaeff, the masterminds behind Chowstalker ($19 Value)
4 Autoimmune and Inflammation eBooks ($132 Value)
- Paleo Autoimmune Protocol Quickstart Guide by Sarah Ballantyne of ThePaleoMom.com ($18 Value)
- Research Paper on Grassfed vs Grain Fed Beef by Loren Cordain, PhD, author of The Paleo Diet, The Paleo Diet Cookbook, and The Paleo Answer at thepaleodiet.com (Value $4.99)
- Research Paper on Egg Whites and Autoimmune Disease by Loren Cordain, PhD of thepaleodiet.com (Value $4.99)
6 Informational eBooks ($75 Value)
- Birth Control Unlocked by Stefani Ruper, author of the book Sexy By Nature at paleoforwomen.com ($8.99 value)
- “How To” Paleo Guide by Nell Stephenson, Paleoista, author of Paleoista and co-author of The Paleo Diet Cookbook at paleoista.com ($.99 value)
1 Online Cooking Club ($39 Value)
- Good Food for Bad Cooks Online Club Lifetime Membership by Liz Wolfe ($39 Value) – Learn kitchen basics, meal planning and more in a stress-free online community. By the Nutritional Therapy Practitioner, author of Eat The Yolks, The Skintervention Guide, and blogger at RealFoodLiz.com.
2 Success Stories eBooks ($31 Value)
- Real Life Primal Transformations by Primal Blueprint at http://www.marksdailyapple.com ($5.95 value).
- Everyday Paleo Success Stories by Alison Golden of PaleoNonPaleo.com ($24.99 value)
2 Kids and Paleo eBooks ($21 Value)
- 3 Phase Paleo (SNEAK PEAK) by Stacy Toth and Matthew McCarry of PaleoParents.com ($11 Value) – This is a shortened 60-page sneak peek version of the full ebook.
3 Fitness Programs ($67 Value)
- Everyday Paleo Lifestyle and Fitness Program 1 Month for $.01 by Sarah Fragoso and Jason Seib at EPLifeFit.com ($20 value) - You will not be automatically signed up or charged for this program by purchasing the Primal Life Kit. You Must cancel after first month to avoid being charged for subsequent months.
2 Paleo Challenges ($44 Value)
- 1 Free Month of Paleo Bootcamp by Paleoaholic ($7 Value) – With over 300+ Paleo recipes, Paleo meal plans, and shopping lists, the end result is a weight loss plan and shopping guide system that’s now helped over 10,000 people drop the pounds and keep them off.
- OPENutrition Challenge by Heather Kelly of OPENutrition.com ($37 Value) – In this 5-Week Paleo challenge, you will receive daily email support, a sample meal plan, and you’ll learn what to eat in order to improve your health, boost athletic performance, and shed fat while adding lean muscle mass.
2 Meal Plans ($69 Value)
- Primal Blueprint Meal Plan 1 Month for $.01 by Mark Sisson of PrimalBlueprint.com ($9.99 value) – You will not be automatically signed up or charged for this program by purchasing the Primal Life Kit. Must cancel after first month to avoid being charged for subsequent months.
- 6-Week Paleo Meal Plan for Endurance Athletes by Nell Stephenson, Paleoista, author of Paleoista and co-author of The Paleo Diet Cookbook, featured on the Dr. Oz Show twice. Find her at paleoista.com. ($59 value)
2 Online Magazine Subscriptions ($36 Value)
- Healthy Recipes Online Magazine 3-Month Free Subscription ($19.96 Value) - Get 4 regular issues of this ONLINE magazine with expert tips on which foods will save both your waist-line and your wallet. More info on iTunes.
- Paleo Living Online Magazine 3-Month Free Subscription ($15.96 Value) – Get 4 regular issues of Paleo Living, the premier ONLINE magazine for living a perfect Paleo life. More info at paleomagazine.com.
1 Bonus Video
- Sneak Peek at Fat Loss Masterclass Video Home Study Course from Jonathan Bailor and Abel James (Free Sneak Peek Bonus) – Abel (FatBurningMan.com) and Jonathan (author of The Calorie Myth at thebailorgroup.com) dive into the do’s and don’ts of foraging your best options for eating on the go.
14 Discounts (Over $757 Value)
- Primal Life Organics – Get 20% off any products at Primal Life Organics. Expires June 3rd. PrimalLifeOrganics.com
- Optimum Performance Training ($448.50+ value) – Get 50% off Nutrition Training Course for Coaches and 15% off apparel and supplements. Expires May 18th. OPTExperience.com
- Paleo Magazine ($6 value) – Get 20% off a 1-year U.S. print subscription to Paleo Magazine for new subscribers. PaleoMagOnline.com
- Upgraded Self (Bulletproof Coffee) – Get 10% off products at Upgrade Self, the official store for Bulletproof Products. Expires June 10th. UpgradedSelf.com
- New AMRAP Bar – Get a FREE SAMPLE (you just pay shipping) of the all-new AMRAP Bars. Also get a 50% coupon on any purchase of the new bars up to $100 (a $50 value). amrapbar.com
- Paleo On The Go ($29.99 Value) – Get free shipping on a minimum order of $50. Expires June 2nd. PaleoOnTheGo.com
- PaleoLogix Adaptagest Supplement ($15 Value) – Get 30% off. Created by Chris Kresser and Robb Wolf. Expires July 30th. PaleoLogix.com
- PaleoLogix Adaptaboost Supplements ($15 Value) – Get 30% off. Created by Chris Kresser and Robb Wolf. Expires July 30th. PaleoLogix.com
- Paleo Cooking at Home by Camille Macres ($48.50 value) – Get 50% off. Expires June 29th. Paleo Cooking at Home.
- PaleoCare: The Nurses’ Guide to Real Food ($64 value) – Get 40% off. Expires November 1. PaleoCare.com
- The Willpower Solution by Dean Dwyer ($69 Value) – You pay $9 for the audio and video versions. Expires May 2nd. Willpower Solution
Get all of this (retail value $1500+) for just $39. Seriously.
That’s normally the price of just one or two of these products! After you purchase the kit, you’ll be sent an email with a link to all of the downloadable products, as well as the coupon codes for all of the discounted products.
NOTE: You will not be shipped any physical goods with your purchase of the Primal Life Kit. These products are downloadable ebooks, online magazine subscriptions, and discount codes. There will be a 30-Day Money Back Guarantee if you are not satisfied with your purchase. Please contact firstname.lastname@example.org with any questions about the Primal Life Kit.
I don’t make meatloaf very often, but whenever I do, this is my classic go-to recipe. I think it’s the veggie pieces in the meatloaf and homemade ketchup that really do it for me. It all adds color, and the veggies add some nice texture and flavor too. I hope you all enjoy it as much as I do! Also, you can definitely make this with ground turkey if you prefer or want to change it up.
P.S. Cirque du Soleil was amazing last night! We had a fantastic time.
For the meatloaf:
- 2 lb grass-fed ground beef
- 1 medium onion, diced large
- 1 large carrot, diced large
- 2 small celery stalks, diced large
- 2 large cloves garlic, sliced in half
- 1 Tbsp grass-fed ghee or butter
- 1/3 cup chopped fresh parsley or cilantro
- 1 egg, preferably pasture-raised
- 3/4 cup tomato sauce
- 1 Tbsp coconut flour
- Sea salt and black pepper to taste
- 1 batch homemade ketchup (see below)
- Place diced carrots, onion, celery and garlic in the food processor. Pulse until everything is finely chopped. You can also use a blender such as this one to prep the veggies.
- Melt the ghee in a large pan over medium heat. Then, add the veggie mixture from the food processor. Saute 3-4 minutes or until softened slightly. Remove from heat and set aside to cool.
- Once veggie mixture is cool, add to a large mixing bowl with the ground beef, egg, sea salt and pepper, tomato sauce, coconut flour and fresh parsley or cilantro. Get in there with your hands and mix well. Once everything is fully incorporated, place in a large loaf pan. Alternatively, you can form it into a freestanding loaf on top of a foil-covered baking sheet.
- Bake for 30 minutes in a preheated 350 degree oven. Remove from oven and top with about 1/2 cup of homemade ketchup. Place back in oven to bake 30 minutes longer.
- Allow to cool for about 5-10 minutes before slicing. Serve meatloaf with extra ketchup, if desired.
For the ketchup:
- 1 tube or can of tomato paste
- 2 tbsp apple cider vinegar
- 1/4 tsp dry mustard
- 1/3 cup water, preferably filtered
- 1/4 tsp cinnamon
- 1/4 tsp sea salt
- Pinch ground cloves
- Pinch ground allspice
- 1/8 tsp cayenne pepper
- Squirt of raw honey, optional
Mix all the ingredients together in a bowl and whisk well to combine. Store in the refrigerator.
Hi and happy Monday, everyone! I thought I’d take the time to share some things that I’m anticipating and excited about right now. It’s great to have things to look forward to and in general, it’s good to be excited about life. Please take a moment to tell me what you’re looking forward to in your life. I’d love to hear!
Cirque du Soleil: Jesse and I are going to see Totem this Wednesday night. It was a late birthday gift to him from me. We plan to go out to dinner beforehand and making a full evening of it. We try and catch the Cirque du Soleil performances whenever they come through town because they’re always amazing. It always makes me want to change my mind about what I want to be when I grow up. Gotta start training young for those kinda skills though.
Hawaiian honeymoon: I know I’ve already mentioned our belated honeymoon, but it’s coming right up! We leave for Kauai April 25th and will be there for seven nights. Then, we fly to Oahu for the last three nights to visit some of our favorite stomping grounds. A couple things we already have planned are zip lining in Kauai and going on a bike tour in Honolulu or the North Shore. A former colleague of mine (from when I worked at a PR firm) just moved to Honolulu with her husband and opened a bike tour business there. They now have a location in Portland and one in Honolulu. So cool!
Animal Flow: The talented Mike Fitch himself will be here in Portland April 12th and 13th, at Recreate, leading the certification. I’m blessed with great employers who are hosting the certification and also paying for me to do it. It will be hard work, but valuable and fun too. Plus, have you seen Mike Fitch?
September MI trip: Jesse and I just booked a week long trip to Michigan September 24th – October 1st. My dear cousin is getting married on the 27th and I wouldn’t miss it for the world. She was like another sister to me growing up (kissin’ cousins, like our parents said), so missing it is not an option. It will be a beautiful wedding and a lot of fun too.
Leftover meatloaf: I will be sharing the recipe of my classic, go-to meatloaf later this week, so stay tuned. Meanwhile, we’ll be enjoying the leftovers for the next couple of days. As a kid, I detested meatloaf in any way, shape or form, but now I like it, especially the leftovers.
For a while now, ground meat cooked with broccoli slaw has been one of my favorite, easy, go-to meals. I can easily change the flavor by using different spices and Tessemae’s All Natural dressings, and adding any extra veggies I have on hand. It always satisfies and I don’t get sick of it, nor does Jesse. My schedule varies and some nights I don’t get home until late in the evening, so having this easy and quick option to throw together works great. Plus, I always look forward to eating it. Even though I didn’t do it here, I usually always toss some avocado slices on top too because avocado makes everything better.
On another note, you have probably noticed that I’ve cut back on blogging quite a bit. This is just where my life is right now and what I need to do. To be honest, it feels kinda good and it’s nice not to stress over posts (after all, this was always meant to be fun). Even though I don’t post as much, I am still active on Facebook, so make sure to follow me there if you don’t already. I still aim to get at least one quality post up each week, so you can always look forward to that. Anyway, thanks so much for your support and understanding. Meanwhile, always know that I am here if you have questions, comments, feedback, etc.
Cheers and happy Friday!
- 1.5 tsp grass-fed butter*
- 1 yellow onion, sliced into thin half moons
- 3 cloves garlic, minced
- 1 lb 20% fat grass-fed ground beef
- 2 large carrots, sliced into thin coins (rounds)
- 2 tsp ground cumin
- 1.5 tsp chili powder
- Sea salt and black pepper to taste
- 1 12 oz bag broccoli slaw
- Tessemae’s Southwest Ranch, for drizzling on top, once served
*Note: you may need more butter if you choose to use leaner ground beef
- Melt butter in a large pan over medium heat. Once melted, add the onion and garlic, and saute about 1-2 minutes.
- Then, add the ground beef and break up with a spatula. After a minute or so, add the sliced carrots and season to taste with a little sea salt and black pepper. Stir well, and then add the cumin and chili powder.
- After 5-7 minutes, once meat is browned, add the broccoli slaw. Stir and season to taste with a bit more sea salt and pepper, if desired.
- Continue to cook over medium-low heat for a few minutes or until slaw has softened a bit.
- Once done, serve into bowls and drizzle Tessemae’s Southwest Ranch dressing on top. You can also drizzle this over the whole pan after removing it from the heat, but it’s a little spicy and best served individually. If desired, throw some avocado slices on top too.
Yields: 3 servings
Happy Friday, everyone! I have a tasty soup recipe to share today that was inspired by my recent stay at the Bonneville Hot Springs Resort & Spa. Jesse and I ate my birthday dinner in the restaurant at the resort, and started off our meal with a cup of their soup special that evening, which was a curried cauliflower soup. The waitress sold us pretty quickly on it, especially once she told us it was both gluten and dairy-free (it was also vegan, but that was not a concern). The soup was even better than we expected and we both found ourselves scraping the bottom of our cup to get every last bit of puree.
Since we enjoyed the soup so much and it seemed pretty easy to make, I decided to create my own version. Mine is definitely different and even a different color, but it’s just as delicious, if not more (roasting the cauliflower adds a lot more flavor). I don’t think the restaurant version actually contained any curry powder or paste because the soup was completely white and very coconutty. I think it was called a curried soup just because of the coconut. If there were any curry spices added, it was definitely minimal, which the lack of color made obvious. As you know, curry powder adds an orange-ish color and the pastes are either yellow, red or green, so a white curry soup is nearly impossible.
Keep in mind, there is no protein added to the soup, so you’ll want to have something on the side for a complete meal. Otherwise, this isn’t going to fill you up very much. We ate ours with some local curry lamb sausage and dunked bites into the soup. It was awesome! A hearty salad with roasted chicken, beef or lamb mixed in would pair nicely as well.
- 2 small heads of cauliflower, cut into florets
- 1 Tbsp coconut oil, melted
- 1.5 tsp curry powder, plus more to taste, if desired
- Sea salt and pepper to taste
- 1.5 cup full-fat coconut milk, plus more if needed
- 1/2 cup chicken broth, preferably homemade
- 1 Tbsp Thai red curry paste
- Dash of paprika
- 1 Tbsp grass-fed ghee or butter
- Toasted unsweetened coconut chips for garnish, optional
- Preheat oven to 375 degrees. Place cauliflower on a large pan and drizzle with coconut oil. Then sprinkle on the curry powder and sea salt to taste. Roast in the preheated oven for 20-25 minutes, stirring halfway through.
- Meanwhile, slowly heat coconut milk and broth in a small saucepan over medium heat. Whisk in the Thai red curry paste. Once dissolved, remove from heat and pour into a blender container.
- Once cauliflower is done, add half of it to the blender with the milk mixture. Puree until nearly smooth and then add the remaining cauliflower, along with the ghee or butter and paprika. Season to taste with sea salt and black pepper, and puree again.
- Taste and adjust seasoning as needed (I added a dash more curry powder here) and add a bit more coconut milk if soup is thicker than you like. Once done, serve immediately or pour into a pot to keep warm on the stove or reheat slightly if it cooled off too much.
- Serve hot with toasted coconut chips and a side protein of choice. It’s also delicious with sliced toasted almonds on top.