Baked, shredded spaghetti squash tossed with sun dried tomato, basil and olive oil, served with turkey meatballs. No need to add breadcrumbs or fillers; just combine ground turkey, minced onion & garlic, olive oil and your favorite dried spices. Bake for 20' at 450, on a wire rack, turning halfway. Make sure internal temp = […]
Read More ›I came across this article which discusses the topic of when and how much carbohydrate one needs to consume during endurance training and racing. Valid topic, indeed, but what really caught my attention was the piece at the end, in which the athlete mentions stopping at the store, while training, to grab a 'snickers and […]
Read More ›For those of you who don't speak French (and that would be me!), this refers to an easy way to prep chicken in which a whole chicken is roasted in a dutch oven, with little more than a bit of oil (we're talking one tablespoon of olive oil!) at a low heat for a few […]
Read More ›Remember that Osso Buco I mentioned a couple of days ago? TO DIE FOR! I skipped the part where the recipe says to dredge the shanks in flour (and the outcome was no less grand) 1) Pat the shanks dry and sear 3' on each side in olive oil in a heavy dutch oven (have […]
Read More ›In today's NY Times , there's a short piece on how school lunches (which list corn and potatoes (as in 'tater tots') as the veggie portion of many of their selections) contribute to childhood obesity. The staggering fact is that across America, it is the anomaly to see a child of a healthy weight, than to see […]
Read More ›Wondering whether The Paleo Diet is suitable for kids? Click HERE for living proof that it is! The blog is written by "Whitney", and here is her overview: "We're a family of three who have been eating Paleo/Primal for about two years now. It was my diet throughout pregnancy and has continued […]
Read More ›I LOVE cookbooks. Classic ones, Mastering The Art of French Cooking, by Julia Child, must haves, like Thomas Keller's French Laundry and, of course, the Cordon Bleu Cooking Encyclopedia from my culinary school days. No, those books are NOT Paleo, BUT the amount of ideas they've given me, as well as challenges to Paleo–ize recipes […]
Read More ›For those of you who are enjoying the sprout recipe in The Paleo Diet Cookbook, here's yet another way of preparing them! -Wash & halve sprouts. -Toss with olive oil, freshly chopped shallots and a few pieces of thinly sliced, leftover steak. -Heat the oven to 500, and heat the empty roasting pan, too! -Place […]
Read More ›What’s ‘velveting’? It’s a Chinese cooking technique in which chicken is coated in a mixture of egg white and cornstarch in order to keep it more moist. So, how does this apply to Paleo, since we don’t use cornstarch? Enter, once again, the lovely coconut. Using a plain coconut flour (JUST coconut- nothing added), I […]
Read More ›As long as we're on the same page here, and when I refer to a cup of coffee, I mean BLACK- no cream, no cream-er, no sugar, real or fake… BLACK. Black as midnight on a moonless night, to be exact! Funny to mention that when I tell clients that a black coffee on […]
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