Well, summer is officially here! Jesse and I enjoyed the summer solstice by taking a nice stroll up to the Mississippi area and finding an outdoor patio to enjoy a couple happy hour cocktails. Once we walked back home, it was time to start dinner. I didn’t want to fuss with much and already decided prior we would have chicken breast and garlic scapes, but wanted a refreshing side salad to go with it. Luckily, I almost always have a bag of broccoli slaw in my fridge. Seriously, I love this stuff and its versatility. It works well for hot dishes or cold, and is one of my favorites in a veggie and meat sauté.
Normally, I think salads like this taste better the next day, but Jesse and I both liked it better the day I made it, after letting it marinate for about 20 minutes. It still tasted good the next day, but was a bit more mustardy tasting from the Dijon. It was more subtle on the day I made it and I guess we both liked it better that way.
- 3 Tbsp extra virgin olive oil
- 1 Tbsp white wine vinegar
- 1/2 Tbsp Dijon mustard
- 1 tsp raw honey
- Pinch of cayenne pepper
- Pinch of granulated garlic
- Sea salt and pepper to taste
- 12 oz bag broccoli slaw
- 1/2 large or 1 small avocado, sliced
- 2-3 chopped green onions, optional
- Pour the broccoli slaw in a large bowl.
- In a separate small mixing bowl or dressing shaker, combine all the remaining ingredients, except the avocado and green onion. Mix well with a whisk or shake well if using a dressing shaker. Taste and adjust seasoning as desired.
- Pour dressing over the broccoli slaw and stir well. Add the avocado slices and chopped green onions, if using. Allow to marinate in the refrigerator 15-20 minutes. Serve with something grilled!
Yields: 4-5 side dish servings
I realized I never shared any photos from my recent honeymoon in Kauai and Oahu on here, so I thought I’d share some highlights. I had a recipe in store for today, but ended up not being completely satisfied with it, so decided to scrap it for now.
Meanwhile, here are some memories from our trip. Enjoy and happy Friday! Oh, and our 1-year wedding anniversary is this Sunday, June 8th. Hard to believe a year has passed already!
I’ve made this recipe three times in the past week because it’s so good (and also because I had a huge piece of ginger root). I first made it last Saturday, after getting home from a seven hour workshop with Steve Maxwell. I was pooped out, but still mustered to throw together this delicious, quick and nutrient-dense meal. The fresh ginger is what really makes this dish pop, but if you’re in a pinch, you can use ground ginger too.
Meanwhile, I wish you all a wonderful Memorial Day weekend! I hope you’re able to get outside, play, relax, socialize, grill and enjoy. Cheers!
- 1/2 Tbsp coconut oil
- 1 yellow onion, chopped
- 2 large cloves garlic, minced
- 1-inch piece of ginger, finely chopped
- 1 lb grass-fed ground beef
- ~2 cups broccoli (peel and chop the stems too)
- 2 cups torn kale leaves
- 1-2 Tbsp coconut aminos
- Splash of bone broth (2-4 Tbsp)
- 1 Tbsp dried basil
- Pinch of cayenne pepper or red pepper flakes
- Sea salt and pepper to taste
- Melt coconut oil in a large pan over medium heat. Add the onion, garlic and ginger. Stir and sauté 2-3 minutes. Then, add the ground beef and break up with a spatula. Season to taste with sea salt and pepper.
- Continue to brown the meat, stirring occasionally. After about 5-7 minutes, add the broccoli, coconut aminos, dried basil, cayenne or pepper flakes and bone broth. Stir well and continue to cook for several minutes, or until broccoli is softened slightly.
- Add the kale and stir. Season to taste with a bit more sea salt and pepper. Cook for about 2 minutes more or until kale is softened. Then, remove from heat and serve.
Yields: ~3 servings
Well, I’m back from my trip as of Monday night. It was awesome, wonderful, fun and relaxing, but it’s hard to believe it’s already over. Now, I’m trying to get back into the swing of things, but am still feeling pretty exhausted from the travel and 3-hour time change. Hopefully, I’ll be good to go by the weekend.
Meanwhile, this is a recipe I made prior to my trip, but never got a chance to share. It came together somewhat unplanned, but after tasting it, I knew I had to share. The flavor reminded me of an Italian goulash recipe that my mom used to make when I was a kid, which was actually my grandma’s recipe. I always loved it growing up and the flavor of this kinda brought me back. Grandma’s recipe included elbow macaroni, ground beef, celery, oregano and tomatoes, so obviously mine is quite a bit different, but still reflects a similar flavor. And the best part…it’s both delicious and easy!
- 1/2 Tbsp grass-fed ghee
- 1 yellow onion, chopped
- 3 large cloves garlic, minced
- 1 fennel bulb, thinly sliced
- 1 lb grass-fed ground beef
- 1/2 large head of green cabbage, chopped
- 1 14 oz can no salt added fire roasted tomatoes
- 2 Tbsp dried oregano, plus more to taste if desired
- Sea salt and pepper to taste
- Pinch of red pepper flakes
- Melt ghee in a large skillet over medium heat. Add the onion, garlic and fennel and sauté a few minutes, until softened slightly. Then, add the ground beef and break up with a spatula. Season to taste with sea salt and pepper. Continue to cook until meat is browned, stirring occasionally.
- Once meat is done cooking, add the fire roasted tomatoes, oregano, red pepper flakes; stir. Then, add the cabbage and season to taste with a bit more sea salt and pepper.
- Continue to cook over medium-low heat, stirring occasionally. If need be, cover with a lid to cook the cabbage toward the top (this is particularly helpful if skillet is really full).
- Once cabbage is softened, taste and adjust seasoning as desired.
- Serve with grated raw Parmesan or cheddar (preferably grass-fed), if tolerated and desired.
Yields: 3 servings
As you know, my honeymoon is coming up. In fact, we leave for Kauai this Friday! That’s only two days away! I am so ready and beyond excited! Meanwhile, I’ve started packing and stocking up on some essentials to take with us. Aside from the obvious swimsuits, tanks, shorts, sundresses, sunglasses and camera, I thought I’d share with you some of the things I’m including in our suitcase and/or carry on:
Epic Bars: these are great anytime, but especially on the go. Made of high-quality meat and low in sugar, these soft jerky bars really satisfy and taste great too. We actually bought a whole box (12 bars) and for doing so, got a 10 percent discount at Whole Foods. We did half beef (my favorite) and half bison (Jesse’s favorite).
Justin’s Almond Butter Packets: again, another easy food to travel with. Plus, Justin’s Classic Almond Butter is actually my favorite. The individual packets can be expensive, but fortunately, they’re on sale for $0.89 each at one of our local co-ops right now. Eat it straight from the packet or squeeze onto an apple or banana, which are easy to find at the airport (and also easy to pack in your carry on).
Dr. Mercola’s Sunscreen: inevitably, we’re going to get prolonged exposure to the sun. We practice safe sun exposure and eat plenty of foods that add protection, but we’re going to be in the sun a lot and for long periods of time, and covering up is not really desirable when it’s hot. We generally don’t use any sunscreen, except coconut oil, but in this case, realize we’re going to need a bit more. We avoid toxic chemical sunscreens, but are comfortable with something nontoxic and of high quality. Dr. Mercola’s sunscreen is chemical-free, hypoallergenic and biodegradable. We have a bottle of SPF 30 and SPF 15 to take with us. Read more about Dr. Mercola’s sunscreens here. We also prepared ourselves for sun exposure by supplementing with astaxanthin in the weeks leading up to our vacation. This is a potent antioxidant that basically acts as an internal sunscreen.
Coconut Oil: I don’t take the whole container, but scoop some into a small travel-size container. It’s a great after sun moisturizer and truly, great for almost anything! I don’t travel without it!
Rosewater Mist: I use this stuff as my face toner, but love it as a body mist too. It’s great anytime you just need a refresher, really. Its light rose scent is so pretty, fresh and delightful. It will be great to spray on after being at the beach or after a sweaty hike along the coast.
Minimal Sandals: I just treated myself to these new barefoot sandals (in the grey/silvery color) for our trip, and Jesse got a pair too. He actually got them first (the men’s version) and then I liked them so much, I went and tried on a pair. I know they’re spendy for such a minimal style sandal, but the brand is reputable and well made. These can also be worn in the water and are easy to clean. I like that they’re like a flip flop, but have a back strap and flatter sole. The back strap eliminates the need for the toes to grip to keep the sandal on the foot, which is what inevitably happens with flip flops. I admit that flip flops are convenient and handy for certain things, but for walking around, I’d rather have something like this. Better for the feet too.
Digestive Enzymes: when I’m regularly eating my meals out, like I will be on my trip, I like to carry these with me. I never veer from my version of paleo when traveling or eating out and always make my needs clear when I order. But, just in case cross-contamination happens, these help. See the link above for the brand I like best.
Lacrosse Balls: we always travel with at least one mobility tool and lacrosse balls are one of them. I like to keep one ball in my carry on and use it on the plane under my hamstrings, behind my upper back or manually use it along my chest/neck. It really helps relieve stiff tissues from sitting and makes me more comfortable on longer flights. Of course, we use them to a greater degree in our hotel room when we have more space and access to different angles in the body. We usually take a double lacrosse ball (two balls taped together like a peanut) or the MobilityWOD Gemini for the thoracic spine, and Yoga Tune Up balls too since they’re lighter and don’t take up much space. We have some other mobility tools too, but they’re better left at home due to size and weight.
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)
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4 Autoimmune and Inflammation eBooks ($132 Value)
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- 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)
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- Everyday Paleo Success Stories by Alison Golden of PaleoNonPaleo.com ($24.99 value)
2 Kids and Paleo eBooks ($21 Value)
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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
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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 email@example.com 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.