Archive for January, 2013

Now that you’ve had yourself a hearty, healthy, yummy Paleo breakfast, it’s time to explore the exciting world of Paleo lunch. Don’t get downtrodden if you’re craving something that doesn’t fit the Paleo regulations. You’ll soon learn there are a ton of ways to substitute, alter, and updo your favorite meals to be exciting and delicious while still staying within the Paleo guidelines. Below are three recipes that do just that. And they are just the beginning! The web is filled with amazing Paleo recipes for you to try and enjoy.

Shape's Jicama "Potato" Salad

Jicama is a root vegetable in the bean family. It’s a great substitute for potatoes with a slightly sweet taste. One bite of this jicama “potato” salad, and you’ll be eating it for weeks. Get the recipe here.

Shape's Mosaic Artichoke Salad

So simple, so healthy, so delicious! What’s better than throwing together a few ingredients and sitting down to a knock-out meal in minutes? Get the recipe here.

Fast Paleo's Flax Seed Pizza

Who doesn’t love and crave pizza? Go Paleo and still enjoy your favorite foods! Get the recipe here.

Now that you’ve been introduced to the Paleo craze, you’re probably dying to start trying Paleo-friendly recipes. But perhaps you don’t know where to start. Well, how about with breakfast? Below are three Paleo recipes from sweet to savory for delicious breakfasts you can feel good about eating.

PaleoOMG's Blueberry & Chocolate Chip Pumpkin Loaf

It might look sinful, but this breakfast loaf consists mostly of pumpkin puree, blueberries, banana, and cashews. Yum! Get the recipe here.

PaleoAholic's Avocado with Warm Bacon Cilantro Dressing

Avocados are filling and designed to keep you healthy. They lower cholesterol, protect your heart, ward off cancer, and even improve your vision! So eat up! Get the recipe here.

Everyday Paleo's Crab Cake Eggs Benedict

Did someone say decadent? Eating this well never felt so good! Get the recipe here.

Do it like a caveman! If you haven’t yet heard this phrase, it’s likely you haven’t gone Paleo. The Paleo Diet is based on the concept that humans were at their physical prime during the paleolithic era. But don’t be fooled by the name. It is much more than a fad or a way to lose weight. The Paleo Diet is a lifestyle that involves a specific eating regimen as well as a new way to think about fitness.

What are the benefits of going Paleo?

To read about all the health benefits of going Paleo it’s best to familiarize yourself with www.thepaleodiet.com, the primary website regarding the lifestyle. Some major benefits include the reduced risk of heart disease and type 2 diabetes, possible loss of weight, improved athletic performance, increased muscle mass, increased metabolism, and increased energy to name a few.

So what is the diet, and what are the reasons for it?

Before the agricultural revolution, humans were hunter-gatherers who ate mostly fruits, vegetables, and meats. The advent of agriculture marked a dramatic shift in the dietary habits of humans who could now consume foods like grains, alcohol, dairy, vegetable oils, and salt. But we soon learned these foods are responsible for a host of allergies and diseases from gluten intolerance to alcoholism and more.

Thus the Paleo Diet eliminates all dairy, processed foods, grains, and legumes to cut out trans fats, refined sugars, glutenous grains, and excess salt, all of which can cause weight gain, cardiovascular problems, and diabetes.

So what can you eat on the Paleo diet? Everything else! Fruits, vegetables, meats of all kinds! For an extensive list of foods, click here, but a good rule of thumb is: if you can pick or kill it, you can eat it. In other words, when in doubt, think like a caveman.

So what is the fitness part of the Paleo Diet?

Unlike the regimented eating part of the Paleo lifestyle, the fitness aspect is more of a way of thinking than a specific set of rules. The core concept is that we have become rote in our fitness routines, doing too much cardio, not enough weight lifting, and not enough high-intensity short-spurt workouts.

So do it like a caveman! Grab the Ultimate Body Press Sandbag and lift that thing! Complete a couple of bear hug squats, and you’ll feel just like a caveman ripping a tree from the ground. Jump using our speed rope and feel just like you’re outrunning a cougar. Do some pull-ups and be the caveman climbing the cliff to get to her prey.

Our extensive workout guides will lead you to your Paleo fitness routine where you’ll burn more fat, lose weight faster, and feel more alive than ever before.

Do it like a caveman! Rawr!

Other Good Links for Going Paleo:

The Beginner’s Guide to the Paleo Diet

Paleo Recipe Blog 1

Paleo Recipe Blog 2

Paleo Recipe Blog 3

Over the next few weeks, we will highlight several different eating plans like the Paleo Diet, Low Gylcemic Diet, and eating gluten-free. We’ll provide an overview introduction to the eating plan, post links to websites for more information, and put up recipes we love following each eating plan’s guidelines.

We don’t endorse any single lifestyle or eating plan, because we believe that living a healthy lifestyle is all about making good choices that work for you. We embrace all the good ones, because they all work for someone. We hope you’ll find an eating plan that works for you, or perhaps you’ll pick and choose from several to create your perfect eating agenda. It doesn’t matter to us how you do it! Just as long as you are eating healthily and using good portion control, well, it’s all gravy baby.

And for the record, we find the word ‘diet’ problematic. Living healthily and treating your body with care isn’t a fad. We prefer to think about creating good eating habits we can sustain. Start with making incremental changes for the better, and soon you’ll be eating well for a lifetime.

Don’t miss our first highlighted eating plan this week: the Paleo Diet!

Ever wonder whether there is a miracle food to health and weight loss? The answer is yes, and the food is greens. Greens not only pack nutrition and mega-vitamins, they support weight loss, increase muscle gain, improve brain function, and even ward off cancer. There is a variety of greens ranging from mild to spicy in flavor that can be prepared in a multitude of ways for a delicious and diverse meal plan.
Spinach

You’re probably very familiar with spinach. If not, it’s an easy green to work with and is delicious eaten raw or cooked. Saute, steam, or flash-boil and add to your favorite vegetable medley and lean protein.

Arugula

Arugula is my favorite green. It has a rich, peppery flavor and adds a wonderful zing to any salad or sandwich. Place poached eggs over a bed of arugula for a fabulous breakfast or bake it onto a pizza with roasted garlic for a delicious dinner.

Kale (Purple Kale, Russian Kale, Lacinato Kale)

Yes, kale can be eaten. No, it’s not just decoration for buffet platters. This curly plant from the cabbage family has green or purple leaves depending on the variety. Eat a lot of it. Kale contains sulforaphane, a powerful anti-cancer chemical, that is best maintained during steaming or sauteing.

Collard Greens

So many of us think of collard greens in their Southern version – alongside fatty meats like ham or bacon. But collards are so packed with anti-cancer properties and antioxidants, it’s a shame to counteract their healthy aspects with unhealthy meats. Treat them like grape leaves and stuff the whole blanched leaves with lemon and mint rice and pine nuts for a Mediterranean inspired meal.

Turnip Greens

Like beets, turnips produce a leafy top that is wonderful to eat. Turnip greens are excellent when wilted in olive oil. Try sauteing shallots and red pepper flakes to release a rich, spicy aroma before tossing in the turnip greens. Add some Dijon mustard and chicken stock near the end to spice up your greens and make them succulent.

Beet Greens

Beets are a beautiful red root vegetable you should also know, but don’t forget about their lovely green tops! The beet greens are delicious when sauteed with oil and garlic and tossed with a red wine vinaigrette. Pair with the roasted beets themselves. Feeling extra wild? Add a few blue cheese crumbles for a stellar treat.

Mustard Greens

Mustard greens are at their peak from January through April, so now is the perfect time to acquaint yourself! They have a bitter, peppery flavor, and taste incredible when wilted with sweated onions and salt. Splash the greens with lemon just before eating.

Sorrel

Sorrel has a juicy, lemony flavor that brightens any mixed green salad. For a Polish twist, add sorrel at the last minute to a stock of hot water, chopped veggies (carrots, celery, leek), and boiled meat on the bone. Salt, pepper, and garlic to taste.

Mâche (Lamb’s quarter, Lamb’s lettuce, Field salad)

Mâche gets its many nicknames by mostly being considered a weed eaten by sheep. I first encountered this dark, soft textured plant while working on an organic farm. It grew as a weed throughout the farm and was washed and sold to our customers’ delight. Enjoy it in a mixed green salad with arugula and spinach and top with a light vinaigrette.

Swiss Chard (Rainbow Swiss Chard, Red Chard)

Swiss chard is a delight to cook with, because the stalks come in a variety of lovely reds and yellows. Separate the stalks from the leaves, but don’t toss the stalks! Saute them to soften and when they are mostly cooked, throw in the leaves until wilted. Swiss chard shines in lentil soup.

Dandelion Greens

Yes, the greens on those annoying yellow weeds are edible. But please, don’t harvest them just anywhere. They are often sprayed with harmful pesticides and are not safe to eat. Buy them from your local organic farmer or pick them from your own yard (if you don’t use pesticides). The leaves have a bitter taste and pair well with rich foods like eggs, pototoes, or cheeses. Try wilting your greens with garlic and topping with poached eggs and herbed goat cheese for a killer breakfast.

Pea Greens (Pea shoots)

Pea greens are the leaves and tendrils of the pea plant. A delightful sign of spring, pea greens are enjoyed raw in a mesclun salad and tossed with a lemon vinaigrette.

Fava Leaves

The leaves of fava beans are not only edible, they’re delicious. Though similar to spinach in texture, their flavor is a bit milder and sweeter. Treat them as you would spinach while cooking for an unexpected flavor twist.

Broccoli Rabe (Rapini)

Broccoli rabe is a nutty, earthy green that does well when blanched. Like the rest of the greens, rapini tastes wonderful sauteed with garlic and tossed with lemon, but it’s also a tasty addition to homemade pizzas.