Baked Beet Chips

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I love beets. This was actually a recent love for me, when I was younger I never had a desire to try them but now that I have I can’t get enough. I made apple chips a little while ago and I decided it would be a good time to try out beet chips as well.

As a note: this recipe makes roughly enough to fill ½ a sandwich size, ziploc bag.

INGREDIENTS

3 – 4 beets
salt for dusting

RECIPE

Preheat oven to 200 degrees F.
Line a baking sheet with tin foil or parchment paper.
Wash beets, peel and slice them to roughly ⅛” thickness, the thicker your slices the longer they will take to cook.
Lay slices flat on baking sheet.
Dust with salt to your liking, I found a light sprinkle worked well for me.
Bake for 1 hour.
Remove from oven and flip slices, dust with additional salt.
Place back in the oven and bake for another 1 – 2 hours.
Remove and let cool.

Towards the end of your baking time you may want to periodically check your beets, ensuring you don’t burn them. These are great with a little dressing or vinaigrette for dipping.

Enjoy!

Melissa Van Dover

@melissavandover | melissavandover.com

 

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Paleo Apple Pie

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Apple Pie!

It’s one of those famous American treats that we just can’t live without. Unfortunately, traditional Apple Pie has more sugar than apples and more gluten than goodness, which is why Apple Pie was on my Paleo To Do List!

This recipe is sweetened with natural dates and is 100% grain-free and dairy-free. Now there’s an Apple Pie you can indulge in!

INGREDIENTS

4 large red apples, chopped
2/3 of a cup chopped dates
1 and 2/3 of a cup water
2 tablespoons cinnamon

RECIPE

Pre-heat the oven to 350 degrees F.
Place the apples, dates and water in a large sauté pan and set the temperature gauge to medium heat.

Paleo Apple Pie Filling
Stir and let the apples soften. Once the water evaporates, add a cup of water and the cinnamon. Stir, then cover and let simmer for about 10 minutes.
Pour the mixture into a baked Paleo Pie Crust, using the caramelized dates that tend to line the bottom of the pan to fill in the gaps between the apple pieces.

Paleo Apple Pie Preparation
Top with Paleo Pie Crust crumbles to “seal” the pie.
Bake for 20 minutes.
Remove from the oven and let the pie cool before slicing.

Tip: Paleo Pie Crust is easier to crumble when chilled. Use un-baked Paleo Pie Crust mixture and refrigerate it for a few hours before crumbling over pies for the best finish.

Enjoy!

Camilla Carboni

@camillacarboni | camillacarboni.com

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Book Review: The Everything Paleo Pregnancy Book by Tarah Chieffi

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For two people that haven’t yet had kids, we weren’t too sure what to expect…plus when the book showed up in the mail, the men in our lives wondered if we were trying to tell them something! Thank you Tarah for the late April Fool’s joke!!

About The Book

What struck us first was how well layed out THE EVERYTHING PALEO PREGNANCY BOOK is. It’s very easy to read and structured to help readers new to Paleo easily navigate the diet. We can only imagine how beneficial this easy to follow structure must be for anyone expecting, or transitioning into a Paleo lifestyle post-pregnancy. What’s more, Tarah covers exactly what to expect during each trimester–trust us…we’ll be reading this book again one day when we actually are pregnant!

One of the unique features of this book is it covers the common symptoms of pregnancy and then provides Paleo-friendly recommendations on how best to tackle them. Tarah also covers supplementary items, such as fitness and postpartum changes.

Included in the book is an easy to follow 28-Day Meal Plan, which features a variety of extremely tasty recipes that anyone would enjoy, pregnant or not. One of the favorites is the Farmers Market Chicken Bake. It’s topped with bacon (who wouldn’t like it!) and it’s definitely hardy enough food to feed both you and your baby.

Here’s Tarah’s Farmers Market Chicken Bake Recipe:

Farmers Market Chicken Bake

INGREDIENTS

2 tablespoons coconut oil, divided
2 boneless, skinless chicken breasts cut into 1-inch cubes
1 golden delicious apple, cut into 1-inch cubes
1 large yellow onion cut into 8 wedges
1 small butternut squash, peeled, deseeded and cut into 1-inch cubes
Half a teaspoon cardamom
1 teaspoon chopped, fresh thyme
1 tablespoon chopped, fresh sage
1 teaspoon chopped, fresh rosemary
1/8 teaspoon sea salt
1/8 teaspoon black pepper
6 slices bacon

RECIPE

Heat oven to 450degrees F.
Coat a 13-inch x 9-inch glass baking dish with 1 teaspoon of coconut oil.
Add chicken, apple, onion and squash to baking dish.
Toss with remaining coconut oil and spices until everything is evenly coated.
Lay bacon slices evenly across the top of the dish.
Bake for 50 to 55 minutes until bacon is crispy, chicken is cooked through and vegetables are beginning to brown.


Last but not least, the back of the book contains very useful advice for pregnancy-friendly Paleo food substitutions and other pregnancy-must knows.

It’s no surprise that THE EVERYTHING PALEO PREGNANCY BOOK is a top hit on Amazon and we highly recommend it!

 


 

Tarah ChieffiTarah Chieffi is an author, freelance writer, blogger at What I Gather and holistic nutrition educator in the Louisville/Southern Indiana area. Tarah’s passion is working with pregnant women, new moms and families to achieve health and happiness through physical fitness and a “real food” lifestyle.

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Coconut Shrimp

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During my days living in Hawai’i I ate a fair amount of shrimp. Those shrimp shack takeout stands make a wonderful plate lunch, enjoyed with the sound of the ocean in the distance. But the best thing of all was the story behind the only shrimp shack that was run by a woman on the Island of O’ahu, Big Wave Shrimp.

It had been her life long dream to run her own business, but it wasn’t really heard of to do so at the time. Luckily she had a very supportive husband who spent all his savings buying her a truck to turn into the Big Wave Shrimp shack. Many years later, the truck still operates on the North Shore, serving up plate after plate of her famous coconut shrimp to locals and tourists alike.

With that I have set myself up for a challenge–and I don’t proclaim to beat her recipe by any means–but this is a little taste of the coconut shrimp flavor I so vividly remember.

INGREDIENTS

1 tablespoon grass-fed butter
1 tablespoon crushed garlic
1/2 cup cooked shrimp (fresh or frozen)
2 tablespoons coconut milk (canned and full fat)
1/8 cup unsweetened shredded coconut
Black pepper (optional)

RECIPE

In a medium saute pan, melt the butter over medium heat.
Add the garlic and stir before adding the shrimp.

Coconut Shrimp Preperation
Continue to cook on medium heat until the shrimp is thoroughly heated, then sprinkle the shredded coconut over the shrimp and cook for another few minutes, stirring often, until the coconut begins to brown.
Add the coconut milk, stir and let simmer for a few minutes before sprinkling with crushed black pepper, as desired, and enjoying warm.

Enjoy it and Mahalo,

Camilla Carboni

@camillacarboni | camillacarboni.com

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LIVE RADIO INTERVIEW APRIL 24TH ON AT A GLANCE TALK RADIO

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Happy Wednesday Everyone!

It is with great excitement that we invite you to tune in to At A Glance Talk Radio Friday, April 24th at 8 pm PST.

We’ll be chatting with Radio Host, Rodney Bardin, LIVE about PALEO Cleanse!

He has read the book and wants to learn more. We can’t wait to chat with him during this 1 hour live Radio segment and we hope you can join us!

To listen live, visit  On the Air (KCTY FM 107.7) and hit the ‘play’ button up toward the right corner of that site.

Click the image below for details on all the stations you can tune into to catch this interview:

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To good health,

Camilla and Melissa

@thepaleopact #PaleoCleanse

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Acidity Versus Alkalinity

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Tony Robbins talks a lot about the importance of pH balance within the body.

He may be best known as the leader of the motivational industry, but Tony Robbins is a health advocate first and foremost.

Tony believes and promotes the need to keep our body healthy, strong and fit in order to have the power one needs to achieve in other areas of life. He also encourages everybody to take regular pH balance tests and he’s not alone in that suggestion.

What is a pH balance test and what does it tell me?

The most common pH balance test is performed with pH strips. The strips work with either urine or saliva samples and illustrate the level of pH in the body by indicating acidity or alkaline range in color, numbers or both.

If your results are in the acid range, your diet is likely too acidic. On the other hand, if your results are heavily alkaline, you might want to think about adding acidic foods to your diet to normalize your pH range.

Why is pH balance important?

The pH of human blood should be slightly alkaline. Neutral pH is considered to be at 7.0. Anything above that number (greater than 7.0) is alkaline. Anything less than 7.0 is acidic.

The ideal pH balance in the human body is around 7.4.

This level enables the enzymes in your body to function properly. When the body is too acidic, the enzymes cannot operate normally. Teeth decay, muscles cramps and fatigue tend to set in, and oxygen levels in the body’s tissues decrease, causing lack of breath. The body then utilizes its alkaline reserves to try and return the pH balance to an optimal level and, in doing so, further depletes its alkalinity. Long-term over-acidity has been linked to the onset of diseases, such as cancer, diabetes and heart disease.

In a nutshell: Acid = Aging. Alkaline = Retained Youth.

http://www.atlanteanconspiracy.com/2011/09/cure-for-everything-fasting-detox-and.html

What foods can I eat to increase Alkalinity in my body?

Here is a great guide to foods that will help you increase the Alkalinity in your body, as well as ones to avoid if your pH is leading towards being too acidic:

http://alkalinefoods.net/glanding/index.html

To good health,

Camilla Carboni

@camillacarboni | camillacarboni.com

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Lemon & Dill Fish Marinade

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As with most of my recipes I try to keep them simple. Between working full time and writing during my free time I keep myself pretty busy and I need fast, easy dishes. Fish is always an easy dish because you can marinade it during the day, throw it in the oven for a few minutes and it’s ready to go. This is a simple, fresh marinade that is perfect for the upcoming summer months.

INGREDIENTS

2 – 3 fillets of fish
2 lemons
1 – 2 stems of dill
1/2 tsp salt

RECIPE

Place fish in a container that has a lid.
Squeeze lemon over fish.
Pull dill leaves from stem and sprinkle over fish, discard stem.
Sprinkle salt over fish.
Cover and let marinade for 2 – 3 hours or all day.
Cook fish to specifications and enjoy.

This fish will leave you feeling fresh and rejuvenated!

Enjoy!

 

Melissa Van Dover

@mvandover | melissavandover.com

 

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