Holiday Mint Cookies

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These peppermint cookies are amazing and a perfect treat for the holidays! If you need to bring a treat to a holiday party consider these your go-to. You can also top these with Paleo frosting to make them more festive!

Ingredients

1/2 cup grass-fed butter
1/2 cup coconut palm sugar
1/2 tsp. sea salt
1 1⁄4 cup tapioca flour
1/2 cup coconut flour
1/4 tsp. baking soda
3 tbsp. water
3 oz. Peppermint Tea, brewed
1/4 cup raw agave nectar (you can substitute for honey, we use agave for allergy reasons)
Arrowroot flour as a non-stick base for rolling

Recipe

Pre-heat the oven to 325° F.
Place foil or parchment paper sheets over your baking sheet. This will prevent your cookies from sticking.
Combine the tapioca flour, coconut flour, baking soda and sea salt in a small bowl.
In a food processor (or using a large bowl and an electric hand mixer) beat the butter and sugar for approximately 2 minutes, or until fluffy.(keep your butter in the fridge until you’re ready to blend, cold butter makes the cookies easier to cut)
Brew 3 oz. of Peppermint Tea.
Add the dry ingredients, water, agave and tea to the butter and sugar mixture and beat until well combined.
Lightly dust arrowroot flour on a clean counter.
Using a rolling-pin, roll the cookie dough until 1/4 inch thick and then cut out your cookies using a cookie cutter. (If the dough is too soft place it back in the fridge until it hardens slightly.)
Place the cookies on your lined baking sheet and bake for 12-14 minutes.
Remove from the oven and allow to cool for 10 minutes before serving.

Giving these cookies enough time to cool is critical, if you serve them warm they tend to be a little crumbly. For more fantastic cookies take a look at our Giveaways page to see how you can get your free copy of Quick & Fantastic Paleo Cookies. 

Enjoy!

Melissa Van Dover

@mvandover | melissavandover.com

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Battle of the Omegas

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It seems to have been commonly accepted that omegas, despite their high natural fat content, are necessary for human health.

Our bodies don’t produce these fatty acids naturally, so we need to get adequate amounts from food in order for our cells to function. What is still in question however, and what surfaces more and more with the growing amount of vegetable oils on our shelves and in our food, is the question of the appropriate omega 3 to omega 6 ratio.

What’s the difference between omega 3 and omega 6?

Both are polyunsaturated fats, also known as fatty acids. Omega 3 is primarily found in fish, such as salmon and tuna, as well as in walnuts and flaxseed. Omega 3 aids the body with blood thinning and reduces inflammation. Omega 6 comes largely as linoleic acid from plant sources, such as corn oil, soybean oil and sunflower oil. Omega 6 helps with blood thickening and immune response. Both fatty acids are vital components of the human diet, however, due to the large amount of vegetable oil, processed food and candy that contain high doses of omega 6, the average American is getting a much greater amount of omega 6 than necessary, and too little omega 3.

Why is the omega 3 to omega 6 ratio important?

Because each of the omegas have opposite functions, a healthy body relies on a balance of both fatty acids. An excess of omega 6, so common in the Western diet, is thought to be directly related to the increase of diseases like asthma, heart disease and cancer, and attributing to the alarming rise of obesity and depression.

What are a few easy ways to ensure I maintain a good omega 3 to omega 6 ratio?

  • Eat grass-fed beef
  • Eat wild-caught fish
  • Eat flax seeds
  • Eat walnuts
  • Eat olive oil
  • Avoid all vegetable oils
  • Avoid fast food
  • Avoid industrial food
  • Avoid candy

Here’s to a healthier You!

Camilla Carboni

@camillacarboni | camillacarboni.com

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Cucumber Asian Salad

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This salad is delicious and packed full of fiber. If you like pickled foods you’ll enjoy this a lot. I add this as a side for chicken dishes, but it’s also great for anything flavored with coconut aminos.

INGREDIENTS

2 – 3 large cucumbers, thinly sliced(you can use your food processor, they generally come with attachments to thinly slice)
1/2 bag shredded carrots (roughly 3/4 cup)
1/4 cup apple cider vinegar
1/4 cup water
2 limes, juiced
3 – 4 tbsp honey
1 tsp salt

RECIPE

It a Tupperware container add cucumbers and carrots.
In a small bowl whisk together vinegar, water, lime juice, honey and salt.
Add liquid mixture to Tupperware.
Close Tupperware and shake to mix.
Place in fridge over night.

You can play with the portions here, some individuals like it more “vinegary” so they could add more vinegar to achieve this flavor. The great thing about this recipe is that you can make it work for you, it just takes a little adjustment to get everything going.

Enjoy!

Melissa Van Dover

@mvandover | melissavandover.com

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Cranberry Nut Cookies

Cranberry Nut Cookies
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December wouldn’t be complete without melt-in-your-mouth festive cookies, which is why we’ve got you covered with this Paleo version that is free of gluten and made with natural sugars, natural flours and grass-fed butter.

This recipe follows the base cookie recipe featured in our eBook, Quick & Fantastic Paleo Cookies, but works in the festive flavors of cranberries and almonds.

Cranberries boast high quantities of fiber, manganese and vitamin C and, together with almonds, make a tasty and nutritious treat.

INGREDIENTS

1/2 cup grass-fed butter, kept refrigerated
1/2 cup coconut palm sugar
1 ½ tablespoons honey or raw agave nectar
1/2 teaspoon of sea salt
1 cup tapioca flour
1/4 cup coconut flour
1/4 teaspoon baking soda
1 ½ tablespoons water
1 teaspoon natural vanilla extract
1/2 cup unsweetened, dried cranberries
1/2 cup sliced almonds
Arrowroot flour as a non-stick base for rolling

RECIPE

Preheat the oven to 325 degrees F.
Place foil or parchment paper sheets over your baking sheet to prevent your cookies from sticking.
Combine the tapioca flour, coconut flour, baking soda and sea salt in a small bowl.
In a food processor (or using a large bowl and an electric hand mixer) beat the butter and sugar for approximately 2 minutes, or until fluffy.
Add the dry ingredients, water, agave and vanilla extract to the butter and sugar mixture and beat until well combined.
Lightly dust arrowroot flour on a clean counter.
Place the cookie dough, cranberries and almonds on the dusted counter and combine them using your hands.

Cranberry Nut Cookie Preparation

Once combined, using a rolling-pin, roll the cookie dough until 1/4 inch thick and then cut out your cookies using a cookie cutter.
(If ever the dough is too sticky to handle, simply add a small amount of arrowroot flour at a time until it becomes manageable.)
Place the cookies on your lined baking sheet and bake for 12 to 14 minutes.
Remove from the oven and allow to cool for 10 minutes before serving.

This recipe makes about a dozen cookies.

Happy National Cookie Day!

Camilla Carboni

@camillacarboni | camillacarboni.com

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How To Stay On Track This Holiday Season

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Trying to maintain any type of healthy lifestyles during the holidays can be challenging. Things are constantly coming up, you’re going to parties with non-paleo foods and you have little time to get anything done. We have you covered this holiday season, the following is a list of tips that will help keep you on track during the holidays.

Tips To Stay On Track

Prepare ahead of time- The more you can prepare in advance the better. Try cooking and freezing your meals for the week or make sure you’re loaded up on healthy snacks. If you know you’re going to a party, think about bringing a Paleo side dish or appetizer, that way you know there will at least be one option for you there.

Cheat days- Sometimes you’re going to have non-paleo friendly meals. It’s human and that’s ok. To help minimize how often you cheat during the holiday season try to plan your cheat days ahead of time and limit them when possible.

Stay hydrated- We’re so busy some days that we forget to drink water. Often times when you’re thirsty your brain will get mixed signals and think it’s hungry, staying hydrated will help to prevent these mixed signals.

SimplifyThe easier you make things for yourself the more likely you’ll succeed at it. Don’t get crazy with your meals during the holidays. Keeping it simple like a piece of protein and a side of steamed veggies will keep you from wasting time or getting off track.

Don’t stress out- Stress for most people is the number one factor for eating poorly. Try to keep from stressing out, maybe take a walk or a few deep breaths when you feel the pressure.

Restart- Sometimes no matter what you do you get off track. If you get off track, acknowledge that it happened and try to figure out what caused it. Then get back on track(restart), PALEO Cleanse is a great tool to help you get back on track after the holiday ride.

Don’t worry, you’ve got this under control. Here’s to a happier and healthier holiday season!

Melissa Van Dover

@mvandover | melissavandover.com

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Paleo Sausage and Fruit Stuffing

Paleo Stuffing
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Happy Thanksgiving!

We all love stuffing, but being that the traditional recipes are filled with wheat flour and vegetable oils, stuffing doesn’t love us!

Luckily it’s not that hard to make a Paleo Stuffing and ensure you have a complete Thanksgiving meal this festive season, without sacrificing your health.

This Paleo Stuffing recipe pairs Paleo Rosemary Bread with Italian sausage and fresh fruit to achieve a taste sensation that adds flavor to any roast.

INGREDIENTS

1 tablespoon coconut oil
1 pound Italian Sausage
2 whole apples or pears, cored and sliced
1/4 cup honey/raw agave nectar

+ 4 slices of Paleo Rosemary Bread

RECIPE

Using your hands, form the Italian sausage into small balls.
In a medium saute pan, melt the coconut oil over medium heat.
Add the sausage and cook for about 4 minutes, turning the sausage to ensure all sides gain even heat.

Paleo Stuffing Sausage Preparation
After 4 minutes, add the apple/pear slices to the pan and continue to cook for another few minutes.

Paleo Stuffing Meat and Fruit Preparation
While the meat and fruit combination cooks, break the slices of pre-made Paleo Rosemary Bread into pieces about the size of a dime.
Place the bread, meat and fruit in a mixing bowl. Add the honey/agave and stir.
The stuffing is now ready to either place inside a turkey or chicken before beginning a roast, or simply place in an oven-safe dish and bake it alone for 20 to 30 minutes at 350 degrees F.

Enjoy this Paleo Stuffing with your festive meal and rejoice in knowing that not only is this recipe free of wheat and vegetable oils, it incorporates fruit, which helps your body to digest the amount of meat typically consumed during holiday meals.

Have a wonderful day filled with good food and gratitude,

Camilla Carboni

@camillacarboni | camillacarboni.com

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Mashed Sweet Potatoes

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Mashed potatoes are a staple for almost every holiday dinner, don’t fear! You don’t have to give up mashed potatoes at your holiday dinner. I’ve figured out a simple recipe to make creamy, smooth sweet potato mashed potatoes. Just because you’re Paleo doesn’t mean you have to miss out on your holiday favorites.

INGREDIENTS

3 medium sweet potatoes
salt
3/4 cup coconut milk

RECIPE

Fill a pot with warm water, sprinkle with salt.
Place pot on high heat and bring to a boil.
Wash, peel and cube your sweet potatoes. 1/2 inch x 1/2 inch x 1/2 inch cubes work great but don’t get to worried about making them perfect.
Add sweet potatoes to water when it begins to boil.
Boil for 20-30 minutes or until you can poke a fork through the sweet potatoes.
Place sweet potatoes in a bowl and add coconut milk. (I recommend streaming the coconut milk in as you mix, you may find that you don’t need as much or maybe you need more. Judge it based on the consistency of mashed potatoes that you like.)
Using a hand mixer whip potatoes until smooth.

Nothing too scary here! It’s very similar to how you’d make non-paleo mashed potatoes, we’re just changing up the ingredients a little bit.

Here’s to never missing another holiday staple!

Melissa Van Dover

@mvandover | melissavandover.com

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