weekly paleo recipes, health tips, and more from a couple on the go
I’m excited to share with you today this recipe for Meyer lemon chia pudding. About a year ago, I was walking through a Costco and ran into a gigantic bag of chia seeds and wondered how to use them. This particular item had come up a few times in podcasts and reading as a seed high in fat, fiber, and protein, but I didn’t know much about it.
I hope everyone is enjoying a bountiful start to their 2014. We are doing the same, and are refocusing our efforts on healthful eating to kick the new year off with some positive momentum. If your holiday season was anything like ours, it was filled with positive and negative stressors, and maybe some (or a lot of) generosity with our 80/20 balance. In the past, we’ve done a number of different diet “resets” with challenges of various lengths. We appreciate their variety, as each has its own unique benefits. This time around, we’re going with the 21 Day Sugar Detox by Diane Sanfilippo, as one of our biggest vices over the holiday season has been indulging in sugar and carbohydrate rich foods/drinks. If you’re interested and want to learn more, definitely check out the details over at Diane’s website Balanced Bites. She also has a podcast, so there are many ways to interact with her and her knowledge.
This stuffed mushroom recipe came about somewhat in a “kitchen sink” experiment. We had crab meat in the refrigerator we wanted to use and mushrooms that we bought and needed to be used.
These little crab stuffed mushrooms are delicious, and make a great finger food. We hope to make it again as soon as we have an opportunity to go to or host a gathering of friends and family.
I’m so excited to share with you this review of Food For Humans, the freshman cookbook debut from Michelle Tam and Henry Fong (also known as Nom Nom Paleo and Fitbomb). As I’ve gushed before, this pair was one of my original go-to resources when I first started researching this whole “paleo diet” thing. After following along for the past couple of years, and an iPad app later, these two creatives have put together a great cookbook. If you enjoy their style on the web, you’ll love this book.
If you would have told me 3 years ago I would enjoy cooking or eating a chicken gizzards, I would have bet you good money to call your bluff. You would have been victorious, however, because I am now a big fan. Beyond the nose (or in this case, beak) to tail movement, I’ve found that offal meats are actually quite delicious. This is also a fairly easy recipe that your whole family will enjoy (trust me). We made this with our homemade applesauce, and that is a great treat as well.
This recipe uses both chicken hearts and gizzards, and is served as a pate you can scoop up with your favorite vegetables. We have also stuffed mushroom caps with this pate, and it’s scrumptious. I’ll add the directions and photos for the stuffed mushroom caps as a bonus how-to next time we get a chance to make this.
that paleo couple 