Read, learn, laugh, contribute! Here'e where we share fun and useful tidbits on food and wellness with you, including new recipes, cooking videos, product reviews, and headlines from the food movement front.
Katrina is a Bestselling Author, Founder of Health Mastery Retreat, Holistic Nutritionist, Acupuncturist, Detox Specialist, Public Speaker, and a Health Coach. Katrina is also a Yoga and Fitness Instructor, Tennis Player, and a Model. After being undiagnosed, misdiagnosed, and finally diagnosed with Lyme disease, Katrina realized that Western Medicine had failed her and medical doctors had no clue how to treat Lyme and other degenerative diseases. She rejected the tag of “incurable” that was put on her, so she began researching and trying practically all kinds of alternative treatments known to man. Since her recovery, Katrina continues to research holistic medicine and drug-free treatments. She travels the world to meet and learn from healers, holistic doctors, health coaches, and real patients who cured their “incurable” diseases. Katrina helps people to reverse chronic illnesses by offering guidance with drug-free treatments at her Health Mastery Retreat.
Every once in awhile you stumble upon a recipe so good, so elegant, so simple, it seems too good to be true. This would have been one of those recipes had I not have tried and failed with about 10 other paleo crepe recipes first. I was on the verge of giving up when an angel came to me and whispered into my ear: “Try a plantain. They are nice and starchy. They will hold together where almond flour and coconut flour let you down.” And so I did. And it worked. So here they are
Ingredients:
2 medium plantains, light green or yellow with spots is fine (pureed 1 ½ cups)
4 eggs
½ cup water
¼ cup coconut oil, melted + more for cooking crepes
Directions:
Peel and roughly chop plantains and puree in food processor until really smooth and all chunks removed. Add remaining ingredients and blend well. Heat a 9-10 inch skillet over medium-low heat. Brush with coconut oil. Add about ¼ cup crepe batter to pan and swirl in an even layer around the pan. The art of paleo crepe making (beyond the batter) is the temperature of the pan. These crepes need to be cooked for a longer temperature on lower heat. Don’t try to turn until nice and brown. Use a very thin spatula to gently get underneath the crepe to flip without tearing. They will only need to cook on the other side about ¼ the time of the first.
I was on a little experimental cooking show last week sharing how to make plantain crepes if you need a little more guidance. We came up with quite a delicious and unexpected filling for them:
And I made them this week with a filling of Homemade Mocha-tella (nutella made with coffee), sliced bananas, honey and a pinch of sea salt. They were so amazing!!!
Hello there! Happy Monday to YOU! Have you gotten on the juicing bandwagon yet? Man, I’m telling ya, adding juicing back into my daily health routine has taken my health to the next level. I used to juice years ago, but somehow let it go, so I am so stoked to have it back. Through juicing I have finally been able to kick my coffee AND sugar cravings (well 90% anyway, and that’s a HUGE victory), have tons of energy throughout the day, my body performs better during exercise, and my skin is clear (have been getting some weird spots lately, but I’m told the juicing is causing some deep detoxing thats showing up in skin).
One thing that has been a little frustrating about juicing is the waste. I’m spending good money on organic veggies, and its a shame to throw all that fiber away! Well, my friends, I have the answer for you: VEGGIE FLAX CRACKERS! They are so yummy and easy to make. If you eat paleo like me, you know its virtually impossible to find a good cracker alternative, but I’m telling you THIS IS IT! They are awesome.
So even if you haven’t been juicing, you gotta start so you can have all that nice juice pulp for this recipe. I wrote this as a guest post for FitLife.tv, so head on over there and grab it. While you’re there, checkout all of their awesome juicing info. I think they’ve recently become the #1 juicing website in the world so that basically means they have what you’re looking for :)
Did you know that your environment is REALLY important to your well-being, happiness and productivity? In this episode, Ani shares how to ignite, inspire, and energize your spaces so they fuel you with beauty, creativity, and innovation. When your lifestyle, personal environments, and goals all align, you can rapidly, gracefully, and easily achieve so much more out of life. Its feng-shui and so much more!
I am telling you guys, no joke, that I single-handedly ate half the batch of these straight out of the oven. They are so moist and rich and sweet (but not too sweet). You can substitute the strawberries for blueberries (or any other berry, really).
Ingredients:
6 eggs
4 ripe bananas
½ cup dates, soaked in hot water for 10 minutes
½ cup coconut oil
2 teaspoons vanilla
½ cup coconut flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon stevia crystals
½ teaspoon salt
2 cups fresh strawberries, cut into small chunks
Topping:
3/4 cup almond flour
½ cup shredded unsweetened coconut
1/4 cup slivered almonds
3 tablespoons coconut sugar
2 tablespoons coconut oil
1 teaspoon cinnamon
¼ teaspoon salt
Coconut oil spray, optional
Directions:
Preheat oven to 350 degrees. Put hot dates and bananas in a food processor and blend until smooth. Add eggs, vanilla, and oil and blend again. Combine dry ingredients in a large bowl and add wet ingredients from food processor and blend well. Fold in strawberries. Line muffin tins with papers (spray with coconut oil to prevent sticking). Divide batter among liners, filling about ⅔ full. To make streusel: Combine all ingredients in food processor and pulse to combine. Sprinkle about 2 teaspoons of streusel over each muffin. Bake for about 30 minutes, or until center springs back to touch.
This is a super-dooper radical guest post written by Neely Quinn at Paleo Plan. SOOOOO STOKED! I really needed this info! Read it. Love it.
It’s a balancing act trying to lean out as an avid athlete. And by athlete I don’t mean Olympian: I just mean one who exercises rigorously on a regular basis (2-7 times a week). And by balancing act I mean that for those athletes it can be incredibly challenging to cut fat in a healthy way while trying to keep up their normal activity levels.
Let’s look at this a little more closely. Say you’re a distance runner. You’re going along with your normal routine, eating lots of rice, pasta, beans, along with fruits, veggies, and some meat. Your running performance is pretty good and you really enjoy it, but you decide you want to skim some fat off of your belly’s edges, so you look around on the interwebs and find Paleo.
“Hmmm, this looks interesting! It seems to be working for a lot of people…” you might say to yourself.
So you cut out the rice, pasta, bread, and beans, and just eat the meat, fish, eggs, veggies, fruits, and nuts & seeds like you’re told to on a Paleo diet. But you’re actually eating very little in the way of fruits and sweet potatoes because you did your reading on the Internet about Paleo for sedentary people – not athletes.
In the first month, you start losing weight – pretty quickly, actually. The fat starts falling off, and your belly flattens out. You can see some definition in your arms and legs, and your old jeans fit. You buy a new bikini. You look in the mirror triumphantly, do some above-the-head fist pumping, and resist the urge to scream out in your best Ron Burgundy accent, “Hey, everyone… come and see how good I look!!”
And then you have to sit down because all that fist pumping made you feel weak and dizzy. You’re tired all the time. In fact, you’re not just tired: your runs suck. You have to stop and walk all the time now when before you could run for miles, and you get light-headed throughout the day… every day. You took a nap on a bench in that park you always run through the other day because you felt like you were running through oatmeal. You dreamt about chocolate chip cookies.
So what’s the problem? Paleo is supposed to be healthy and good for you, right?! It’s supposed to cure all that ails you, and make you into the leanest, fastest, meanest machine your genes are capable of being. Just like your super ripped Paleolithic ancestors. Right?
But it’s not really that simple.
Some people can get away with eating chicken and broccoli and running a whole lot. Those people probably have quite a bit of fat reserves on their bodies. But most people (in my experience) need to pay close attention to their diet and their performance in order to lose fat and keep up their athletic performance at the same time. That goes for runners, cyclists, CrossFitters, rock climbers, and everyone else who exercises a lot.
Here are some tips for you if you’re an athlete on Paleo.
1. Eat enough food. Before you switch to Paleo, record how much you’re eating for a few days using an online diet tracking tool like www.myfitnesspal.com. Get a baseline for how many calories, carbs, fat, and protein you’re eating. Then record your diet for the first week or so of going Paleo. Try not to make drastic changes to the amount of food you’re eating, unless you find out that you’ve been grossly overeating. Feeling weak, dizzy, and tired can all be signs of detoxing in the first couple weeks on Paleo, yes, but they can also be signs of not eating enough food, and in particular not eating enough carbohydrates for your needs.
2. If you’re craving carbs, you probably need more carbs. As an athlete, you’re going to want to start out with about 100 grams of carbs a day. Read this article to find out what that looks like. Basically, you’re looking at veggies (starchy and non-starchy), fruits, and even Paleo sweeteners like honey for people who are very active. Beyond those 100 grams of base carbs, you’ll want at least 50 grams of carbs for every hour of working out you do that day.
I know, I know: carbs are what make us fat, right? Well, yes and no. Eating too many carbs, and eating carbs that your body is probably sensitive to (grains, gluten) are what make us fat. Just try this whole moderation thing out. You may be surprised with your results. A lot of people who go too low carb fail at leaning out because it stresses their bodies out too much.
Read this article by Mark Sisson for more info on fueling properly with carbs as an athlete. If you’re diabetic, just ignore this. You’re different.
3. Eat more fat than you ever have in your life. This is assuming you’ve been fat-phobic your whole life, using non-stick pans instead of actual non-stick fat, and opting for fat-free options instead of the real thing. The point here is to get your body using fat as fuel very efficiently, as opposed to almost exclusively using carbs for fuel, so that you can cut back on your carbohydrate addiction intake and lose body fat. So olive oil, bacon, lard, tallow, egg yolks (don’t throw them out!), coconut oil, avocados, and animal fat in general are all going to be your friends here. Don’t be scared. Embrace the fat – it will fuel you.
4. Listen to your body! Eat when you’re hungry. Don’t eat when you’re not hungry. Eat what your body tells you to eat. If your body says it wants a steak at 10 at night, eat some steak. If your body says it wants to drink a can of coconut milk, give it what it wants. And if your body says it wants a Snickers bar, eat some Paleo muffins instead.
You’ll figure out what your body needs soon enough. This all just takes some time to experiment with, but if you stick with it and take the time to learn about your body’s needs, you will indeed be the leanest, fastest, meanest machine your genes are capable of being.
Neely is a nutrition therapist who works at PaleoPlan.com, which offers a Paleo meal planning service, ebooks that she wrote, and a fitness plan. At Paleo Plan she sees clients, writes, answers people’s Paleo questions, and does marketing. She’s also the co-author of The Complete Idiot’s Guide to Eating Paleo. She’s seen amazing health and athletic improvements in herself since she started eating Paleo in 2009, and has passionately endorsed it since then. She lives in Boulder, CO with her husband, where she rock climbs and enjoys the mountains on a regular basis. To read her full bio on Paleo Plan, go here.
You can use any kind of eggplant, but aren’t the little babies just the cutest ever?!?!?!?
Ingredients:
30 baby eggplants, about 2 pounds
3 tablespoons coconut oil, melted
1 tablespoon dark sesame oil
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, sliced on a diagonal
1-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
1 fresh red chile, sliced (optional)
1/2 cup chicken broth (or veggie broth)
3 tablespoons coconut aminos
1 tablespoon rice vinegar
1 tablespoon coconut sugar
1 tablespoon arrowroot
Fresh cilantro leaves, for garnish
Directions:
Cut the eggplants in half lengthwise. Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed. After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the coconut aminos, vinegar, sugar, and arrowroot until the sugar and cornstarch are dissolved. Pour the sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with cilantro and serve.
In this episode, Camille and Lisa discuss all of the aspects of beauty: all natural skincare, beauty secrets your aesthetician wont want you to know (bc you can do them at home so cheap), detoxing your cells with smoothies and juicing (banish cellulite). They also talk about the importance of REALLY loving yourself, how makeup can cover-up or accentuate true beauty, and lots in between. A truly holistic approach to beauty, inside and out.
This here is a very special recipe, my friends. Not only is it pretty fast to make, its a big hit at every potluck and dinner party! It is so rich and flavorful, that you will forget all about glutinous pasta and cream sauce that spends a moment on your lips and 4 hours digesting in a slow and painful food coma.
Preheat oven to 350. Cut squash in half lengthwise and roast flesh-side down until fork tender, about 40 minutes. Scoop seeds and allow to cool enough to handle.While squash cooks, prepare sauce. Blend cashews and garlic in food processor, adding water slowly to create smooth sauce. Add remaining ingredients and season with salt to taste. Season chicken with salt and pepper. Heat skillet on medium high and add a little fat (bacon, clarified butter, or coconut oil). Sear on both sides, then add broccoli florets and cover. Turn heat down and allow chicken and broccoli to cook through, about 6 more minutes. Chop chicken into bite-sized pieces. String spaghetti squash into a bowl and toss with a little salt, pepper and olive oil. To assemble, lay a small bed of spaghetti squash on plate, top with sauce, chopped chicken and broccoli. Alternately, can mix everything together in a big bowl and serve, but layering is prettier
As you may have already heard, I’m raising money to publish my cookbook, Paleogasm. What you may not have heard is the bigger vision this is all inside of. See, I believe that the “diseases of the fork”: heart disease, diabetes, cancer, autoimmune disease, and the like would be wiped clear off the map by adopting a diet of clean, whole food, and eliminating processed food, industrial seed oil, sugar, and most grains (unless whole, gluten-free, and either sprouted or fermented). Though the media and conventional sick-care system have complicated it, it really is that simple: teach people to cook simple, delicious, whole foods at home, get em’ a juicer, and balance any imbalances with some specific supplements, and you’re good to go. Unfortunately, things get complicated because most are already thrown out of balance with the Standard American Diet (SAD), but the good news is that our bodies are AMAZING at healing themselves when given the right fuel.
Here’s an interview I did this week with “A Tribe Called Health” where I talk about my vision. It starts at 30 minutes in if you don’t want to listen to the whole interview:
So now you know the vision, I’d like to enroll you in partnership in this next phase. And thats where the Kickstarter Campaign comes in:
(CLICK IMAGE TO VISIT KICKSTARTER PAGE AND WATCH VIDEO)
I have 13 days left, and while I do have some promotion coming my way, I don’t yet have a structure in place to reach this goal. Here’s the support I’m requesting:
1. Visit the page and see if there are any incentives juicy enough for you to make a financial contribution. There are really fun things on it like autographed books, Google Hangout cooking classes, private dinner parties, Paleogasm care packages, discounted Recipe Rx subscriptions, and private coaching. These are not services I offer anymore, so it is a rare opportunity to sample the goods
2. Share the Kickstarter page with your community via email and social media.
3. Connect me with bloggers, radio shows, podcasters, or anyone who has a following of people who care about healing with food and supporting a cause like this.
THANK YOU in advance for your support. I simply cannot accomplish my mission to heal the world with food without you. Food is best when shared and so is this project
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Neely is a nutrition therapist who works at 
