Paleo Approach Cookbook

Sarah Ballantyne, Ph.D., earned her doctorate degree in medical biophysics. She’s become well-known for her expertise in how Paleo diets can help with inflammation. Sarah is the author of “The Paleo Approach: Reverse Autoimmune Disease and Heal Your Body” and “The Paleo Approach Cookbook: A Detailed Guide to Heal Your Body and Nourish Your Soul.

Try two recipes from the Paleo Approach below, and get information about the cookbook, including how to order from Amazon, by clicking here. 

Garlic-Roasted Pork Shoulder

Ingredients:

  • 1 small head garlic, crushed
  • 2 teaspoons salt
  • 3 tablespoons minced fresh oregano
  • 1½ tablespoons apple cider vinegar
  • 1½ tablespoons fresh lemon juice
  • 1 (3- to 4-pound) pork shoulder
  1. Combine the crushed garlic, salt, oregano, apple cider vinegar, and lemon juice in a small bowl.
  2. Pat the pork shoulder dry with paper towels. Lay out several pieces of plastic wrap, overlapping (big enough to wrap the whole pork shoulder after the seasoning is rubbed on), and place the pork shoulder on top.
  3. Rub the seasoning over the entire surface of the pork shoulder. Wrap tightly in the plastic wrap. Place in a dish or on a tray and refrigerate overnight.
  4. Remove the pork shoulder from the refrigerator and let warm to room temperature for 1 hour before placing in the oven. Preheat the oven to 275°F.
  5. Remove the plastic wrap and place the pork on a roasting pan. Roast for 6 hours, until the meat is fork-tender.

Tips:

This recipe can be easily scaled up for larger shoulder roasts. For a 6- to 8-pound roast, double the rub ingredients and cook for 8 to 9 hours.

From “The Paleo Approach Cookbook: A Detailed Guide to Heal Your Body and Nourish Your Soul

 

American-Style Breakfast Sausage

Breakfast Sausage

  • 5 lbs ground pork
  • 1 Tbsp salt (or even better, use truffle salt)
  • 1 Tbsp sage
  • ½ tsp ground ginger
  • 1 ½ tsp mace
  • 1 ½ tsp dried thyme

DIRECTIONS:

  1. Combine dried spices in a spice grinder and grind until it’s a fine powder.
  2. Add fresh spices, dried spices, and any other ingredients to the ground meat.
    Mix in the bowl of a standing mixer on low for 3-4 minutes or mix by hand to completely incorporate the spices into the meat
  3. Cover with plastic wrap and refrigerate overnight and up to 24 hours.

For stuffing into casings:

  1. Follow the directions on the packaging for your natural hog casings (typically rinsing and then soaking in warm water for 30 minutes).
  2. Attach your sausage stuffer attachment to your meat grinder as per the manufacturer’s instructions. You can alternatively use a manual sausage stuffer (contraptions that look vaguely reminiscent of a water pump) or even a jerky gun or pastry bag without a tip attached.
  3. Grease the funnel end of your sausage stuffer attachment with lard, palm shortening or coconut oil. Feed the sausage casing onto the funnel until the entire casing is scrunched/folded up on the funnel, leaving only 3-4 inches over the end (to tie a knot in when you’re done—but leave it untied for now so you don’t get air bubbles in your sausage).
  4. Turn on your meat grinder as per your manufacturer’s instructions (typically on low speed for stuffing sausages). Feed your sausage mix through the feeding spout, pressing down with the tamping tool (which should have been included in your kit) or a wooden pestle. If you are using a manual sausage stuffer, fill the feeding tube with sausage mix and then press down on the handle to push the sausage mix into the casing.
  5. As the sausage mix fills the casing, it will gradually inflate and ease away from the funnel and coil in a rope like fashion. Make sure that the casing is filling completely but also make sure not to overstuff your sausage or else the casing may burst when you go to cook it. If you want kinks in your sausage to make sausage links, simple pause and twist a few times to create a kink.
  6. Fill the casing to within 3-4 inches from the other end. Tie a knot in both ends and set aside.
  7. Repeat until all of your sausage mix has been stuffed into casings.
  8. To parboil your sausage, attach an oil/candy thermometer to the side of a large stock pot. Fill the pot 1/2-3/4 full with water (you can add a tsp of salt to make it heat faster). Bring the water up to 165F (this should be just shy of a simmer). Fill the pot loosely with sausage (you may have to do this in batches depending on how big your pot is). Keep the temperature as close to 165F as you can.
  9. Poach the sausages until the internal temperature reaches 150F (15-20 minutes, depending on the size of the sausages).
  10. Remove from the pot and set aside. If freezing, refrigerate the sausage until cold and then slice into single servings before freezing. Freeze on a cookie sheet and then move to a re-sealable freezer bag or container.
  11. Fry over medium heat in a frying pan for 5-10 minutes (longer if trying from frozen) and enjoy! (You can also freeze after pan frying if you want to be able to just reheat your sausages from frozen in the microwave for a very quick breakfast.)

For forming patties:

  1. Preheat oven to 400F.
  2. Form 4oz to 8oz size patties with your hands and place on a rimmed cookie sheet, spacing about 1” apart (how big you make these patties will depend on how big a serving size you are aiming for) just as you would make hamburger patties. You may need 2 cookie sheets, depending on how thick you make your patties.
  3. Bake sausage patties for 15-25 minutes (depending on how thick they are) until internal temperature reaches a minimum of 160F. Alternatively, you can fry sausage patties in a frying pan or on a griddle over medium high heat.
  4. If freezing, freeze on a cookie sheet and then move to a re-sealable freezer bag or container. You can reheat from frozen in the microwave or by frying in a frying pan.
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The Zenbelly Cookbook: An Epicurean’s Guide to Paleo Cuisine

“The Zenbelly Cookbook: An Epicurean’s Guide to Paleo Cuisine” is a delightful Paleo cookbook that provides fabulously flavored healthy recipes. The following is re-published with permission. Get more information including how to order from Amazon about the “The Zenbelly Cookbook: An Epicurean’s Guide to Paleo Cuisine” by clicking here.

Plantain Tortillas

(makes 12 5″ tortillas) 

3 large  yellow plantains, about 2-2.5 pounds before peeling

1/3 cup egg whites (about 2 eggs worth)
3 tablespoons lard or coconut oil, melted (I highly recommend lard if you have it!)
1 teaspoon lime juice
1/2 teaspoon salt

Preheat your oven to 350.

  1. Peel and chop your plantains and place in a food processor.
  2. Puree until somewhat pureed, and then add the melted lard, egg whites, salt and lime juice.
  3. Puree until smooth.
  4. Drop about 2 tablespoons at a time onto a baking sheet lined with a lightly greased sheet of parchment paper, 4 per standard baking sheet (spaced as shown above)
  5. Smooth into a circle with the bottom of a ladle, getting as thin as possible, switching to wet fingers once the ladle stops being efficient.
  6. Bake for 15 minutes, until dry to the touch, and just starting to brown on the edges.

Whole30 elimination diet for weight loss and health: Paleo-style low carb

The Whole30 elimination diet offers a way to win at weight loss while boosting your health, detailed in the best-selling book “It Starts with Food: Discover the Whole30 and Change Your Life in Unexpected Ways” (click for details).

The Whole30 program is a whole foods-based elimination diet designed to help people identify foods that are affecting them negatively, either physically or psychologically. We help people change their habits and tastes, eliminate cravings, and improve awareness as to which foods are negatively impacting how they look, feel, and live,” explained Melissa Hartwig in an exclusive interview with the Examiner.

And the benefit for those who do want to shed pounds: They can do so while focusing on changing their attitude and approach to food rather than obsessing about counting calories or restricting carbohydrates.

What the diet involves: For 30 days, dieters avoid sugar, alcohol, grains (including corn and rice), legumes (including soy and peanuts), and most dairy products. The exclusions are not chosen to provide a boot camp-style regimen. Instead, those food groups are “potentially inflammatory,” says Melissa. As a result of eliminating them, many readers find relief from problems such as “skin issues, digestive distress, chronic pain, or medical symptoms.”

When it comes to her own inspiration, Melissa credits two Paleo diet gurus: Robb Wolf, author of “The Paleo Solution: The Original Human Diet” (click for details) and Mark Sisson, author of “The Primal Blueprint: Reprogram your genes for effortless weight loss, vibrant health, and boundless energy” and “Primal Blueprint Quick and Easy Meals: Delicious, Primal-approved meals you can make in under 30 minutes.”

Calling Robb their mentor, Melissa notes that “his Paleo Solution Seminar and Paleo Solution book were some of the first practical application guides to Paleo eating, and his “try it for 30 days” approach formed the foundation of the original Whole30 program. We also love Mark Sisson of Mark’s Daily Apple. His books spell out in a really fun way how to live a healthier lifestyle via diet, exercise, and play. Plus he lets you eat dark chocolate and drink red wine.”

However, don’t assume that the Whole30 is identical to the Paleo diet. Those who are vegetarians, for example, can benefit from the plan by using the special guidelines that the Whole30 provides specifically for them. “We have expanded our general recommendations to work within a vegetarian or vegan framework. We believe that including moderate amounts of animal protein is a healthy practice, but we also respect people’s individual choices. People can still implement many Whole30 principles alongside their vegetarian or vegan diet in a way that improves health while still honoring their self-imposed restrictions,” states Melissa.

Bottom line: After reading numerous weight loss books and studying various diet plans, we whole-heartedly recommend the Whole30 diet book. Whether you want a fresh start on dieting, are seeking a way to improve your eating habits or want to benefit your entire body while shedding pounds, it’s the best guide that we’ve read: It Starts with Food: Discover the Whole30 and Change Your Life in Unexpected Ways” (click for more information, including how to order).

Dr. Oz serves up weight loss teas and Greek coffee

Seeking a way to boost your weight loss? Consider tea and Greek coffee, says Dr. Oz.  He recommends the following teas for whittling your waistline and shedding pounds:

Greek Coffee

Can coffee fit into your low carb diet? Yes, as long as you’re careful about what you add. Go for cream and skip the sugar. To avoid the jitters, consider Greek coffee, which Dr. Mehmet Oz recently featured on his talk show.

Everyone’s looking for the fountain of youth. Now new research indicates that people who live to age 90 and longer in Greece may have discovered it – and it’s in their special brew of coffee. Analyzing the benefits of this joyful java version of the fountain of youth: Dr. Mehmet Oz, who featured heart-protective, super-potent Greek coffee on his April 23 show.

What makes Greek coffee more beneficial than that cup of Starbucks or generic grocery store brew: Its concentration and preparation, which provide you with more protective ingredients. (We’ve got the full recipe for you and where to buy information below.) It’s boiled, thereby extracting significantly more nutrients than filtered coffee, and made of finely ground Arabica coffee beans.

Bonus: One cup contains less caffeine, also benefiting your health. Greek coffee contains antioxidants, chlorogenic acid, polyphenols, lipid-soluble substances and multiple other healthy compounds, reducing your risk for diabetes, protecting your arteries and enhancing your immunity and health, asserts Dr. Oz. Ready to start brewing? Where to buy it: We found it online, available in various brands including Bravo Greek Coffee (click to order) and Loumidis Coffee (click to buy now). Follow the recipe below to sip from this antioxidant-rich fountain of youth.

Ingredients to make two cups

Note: If you don’t have a briki pot, use a small saucepan. Add the Greek coffee and water to the briki pot or saucepan. Stir 4 to 5 times to blend until the grounds are dissolved and then don’t stir again. Slowly bring to a boil. (Dr. Oz notes that according to one Greek superstition, the more bubbles that form as you boil your coffee, the more money will come to you.) When you see a ring of foam around the top, it is ready. Remove from heat to prevent from boiling over. Evenly divide the foam into the 2 cups and then fill with remaining brew. Wait to drink until the grounds have settled to the bottom. Because Greek coffee is very strong and rich, it is often served with a glass of water on the side to help cleanse the palette.

‘Salt Sugar Fat: How the Food Giants Hooked Us’ Investigates the Dark Side of the Food Industry

Learn how a Pulitzer Prize-winning journalist dared to challenge our nation’s food giants and discover the shocking truth about our national addiction to salt, sugar and fat in his book “Salt Sugar Fat: How the Food Giants Hooked Us.”

Michael Moss reveals the shocking truth about our nationally SAD (Standard American Diet) situation. On average, we eat 33 pounds of cheese and 70 pounds of sugar annually. We swallow twice as much salt as we should daily.

And the reason: Processed food made by corporations who care about their profits and are careless about our health. very year, the average American eats thirty-three pounds of cheese and seventy pounds of sugar. Every day, we ingest 8,500 milligrams of salt, double the recommended amount.

Moss uses his investigative skills to explore how mega-corporations such as Kraft, Coca-Cola, Lunchables, Frito-Lay, Nestlé, Oreos, Capri Sun and more create sugary, salty and fatty foods with minimal or negative nutritional value. It’s a must-read for anyone and everyone who cares about their health. 

Designer Whey Review

If you’re on a low carb diet, whey protein powder can provide a quick solution when you’re rushing and need a fast, protein-rich breakfast, snack or even lunch. But finding a tasty sugar-free version isn’t so easy. After tasting some brands that tasted like chalk, and a few that refused to mix up even when I pushed the blender to its maximum speed (terrorizing the puppy), I discovered Designer Whey. 

At just 100 calories per serving with 18 grams of protein, I love the French Vanilla flavor (click for details). Use it plain for breakfast, or add fresh or frozen fruit such as blueberries to jazz it up. For a richer flavor, use unsweetened almond milk such as Silk Vanilla Unsweetened Almond Milk.

Do you cheer for chocolate? Then go for Designer Whey Double Chocolate flavor. Also just 100 calories with 18 grams of protein, the rich chocolate bliss will satisfy your yearnings while whittling your waistline.

And for something different, get ready to be seduced by strawberry. Designer Whey Luscious Strawberry has the same number of calories and grams of protein: Try blenderizing with frozen strawberries for a figure-flattering dessert.

Are you awed by almonds? Then allow yourself to indulge with Designer Whey Vanilla Almond flavor. Blend with almond milk for an almond-worthy experience.

For those who are always rushing and can’t even spare time to take out the blender, go for the new and delicious Designer Whey Protein Bar, Triple Chocolate Crunch bars. Nom Nom Nom.

Britney Spears’ trainer Tony Martinez: Exclusive interview

“Britney wanted to work on her core, toning up as well as achieving the highest athlete workout performance level possible,” Tony recalls of their initial meeting to establish her goals. He uses a “work out smarter, not harder” philosophy to make the most of Britney’s limited time. And making it fun plays a key role in keeping his client focused on results, which he calls his “trickeration” method.”