Cranberry Almond Muffins

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We just can’t get enough of cranberries this festive season!

Not only are they a great source of vitamin B-6, vitamin C, fiber and potassium, they add a bold festive color to food and have an unusually delicate balance of tart and sweet flavors.

The question has come up of where to find cranberries that are sugar-free. It’s a good question as it is a much harder task than it should be. Our secret is looking often at various stores and always reading the labels. The other all-time safe bet for sugar-free cranberries is Cherry Bay Orchards.

This Cranberry Almond Muffin recipe is one of my favorites. It is so easy to make and is both gluten-free and dairy-free.
Plus, these muffins freeze fantastically, so you can bake a batch and enjoy them all winter long…

INGREDIENTS

1/2 cup dried apricots
1/4 cup coconut flour
1/2 cup coconut oil, melted
1 shake salt
1/4 teaspoon baking soda
4 eggs
1/2 teaspoon raw agave nectar
1/8 teaspoon vanilla essence
1/2 cup unsweetened cranberries
1/2 cup sliced almonds

RECIPE

Preheat the oven to 325 degrees F.
Pulse the apricots in a food processor until finely chopped.
Add the coconut flour, coconut oil, salt, baking soda, eggs, honey/agave and vanilla extract and pulse until well combined.
Place the mixture into a mixing bowl and fold in the cranberries and almonds.

Cranberry Almond Muffins Preparation
Scoop 2 tablespoons of the muffin mix into each large muffin paper liner and bake for 15 to 20 minutes or until a skewer poked through the center comes out clean.
This recipe makes about 10 muffins.

Camilla Carboni

@camillacarboni | camillacarboni.com

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Pork Stuffed Squash

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It’s fall and we’re inundated with squash, from pumpkin patches to decorative pieces and extensive in-store displays. But the question always arises: what can be made of these fine looking vegetables?

This recipe is simple, delicious and plates gorgeously. It’s a fantastic dish to serve as a Halloween or Thanksgiving appetizer, or together with a salad as a healthy main course.

INGREDIENTS

1 Carnival squash, top cut off
1/4 cup sliced yams
1 teaspoon garlic
1 dozen raisins
1 teaspoon tallow (we love Fatworks grass-fed beef tallow)
1/4 pound pork, cut into thin, short strips
1 tablespoon red wine

RECIPE

In a small pot, bring the squash and yams to the boil and cook until tender.
Meanwhile, in a small sauté pan, melt the tallow over medium heat.
Add the pork strips and cook slowly until browned, before adding the wine.
Once the squash and yams are cooked, scoop the inners out of the squash (most of it will consist of pips).
In a small bowl, place any remaining squash flesh, along with the yams, garlic and raisins, and mix the ingredients together.
Stuff the squash with the yam-garlic-raisin mixture and then top with the wine-marinated pork.
Place the lid back on the squash (this not only looks great but helps to keep the dish warm) and enjoy while hot.

This festive recipe serves one.

Here’s to wishing you a very happy start to your fall festivities…

Camilla Carboni

@camillacarboni | camillacarboni.com

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Mediterranean Steak Salad

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Eating adequate amounts of salad greens can be a challenge as the winter approaches and hot dishes such as soups and stews become so much more appealing. Salad greens provide your body with a number of nutrients, such as fiber, iron, magnesium and Vitamin K, and contribute to overall health.

http://theitworksway.blogspot.com/2011/07/gods-good-greens.html

To make salads more appealing during the cooler months, try adding cooked, warm proteins and vegetables as toppings.

In this recipe, the salty taste of marinated black olives, combined with the subtly sweet taste of sun-dried tomatoes and the tenderness of marinated steak, forms a salad combination that transports you to the Mediterranean.

INGREDIENTS

1 tablespoon coconut oil
1/4 pound steak, cut into thin strips
5 whole, marinated, pitted black olives
1/8 cup sun-dried tomatoes, sliced
1 cup fresh salad greens of your choice
3 slices of tomato, sliced down the middle

RECIPE

Melt the coconut oil over medium heat.
Add the steak strips and cook for about 3 minutes, turning midway so that both sides of the strips brown.
Add the olives and sun-dried tomatoes and continue to cook for another 2-4 minutes, until the steak is cooked to your liking.
On a dinner plate, spread out the salad greens and tomato slices.
Top the greens with the steak, olive and sun-dried tomato mix and enjoy while the meat is warm.

Note: There is no real need for dressing as the juice of the marinated olives blends with the coconut oil to form a dressing of its own that is slightly salty and oh-so sultry! But, should you desire more moisture, simply drizzle a little olive oil over the salad before serving.

Enjoy your taste of the Med,

Camilla Carboni

@camillacarboni | camillacarboni.com

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Paleo Pumpkin Pie Loaf

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Fall just wouldn’t be complete without pumpkin loaf to serve alongside hot apple cider.

This homemade Paleo Pumpkin Pie Loaf recipe is both gluten-free and dairy-free, while packing in nutrients such as protein, natural fats and dietary fiber. Best of all, your family and friends would probably never guess that it’s Paleo!

INGREDIENTS

1/2 cup coconut flour
1/2 cup tapioca flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/8 cup coconut palm sugar
1/8 cup pumpkin pie spice*
1/2 cup organic pumpkin puree
1/8 cup honey/raw agave nectar
3 large eggs
1/4 cup walnuts, for topping
Coconut oil, for greasing

Note: This recipe makes a mini loaf; double the ingredients to make a regular size loaf of Pumpkin Pie Bread.

RECIPE

Preheat the oven to 350 degrees F.
Grease a mini loaf bread baking dish with coconut oil.
Place all the ingredients in a food processor and pulse for about 1 minute until just blended.
Scoop the pumpkin pie loaf mix into the greased mini loaf dish and sprinkle with walnuts, pressing them down slightly into the dough.
Paleo Pumpkin Pie Loaf Process
Place the loaf into the oven to bake for about 35 minutes or until a skewer poked through the center comes out clean.
Remove from the oven and allow to cool for at least 20 minutes, before slicing and enjoying plain or with grass-fed butter, or place in a dry place inside an airtight container and enjoy within four days.

*Pumpkin Pie Spice can be purchased at a number of grocery stores, but can also be made from scratch by mixing equal parts cinnamon, nutmeg, ginger and allspice. For this recipe (1/8 cup pumpkin pie spice) you would need 1/2 a tablespoon of each of those spices.

Note: Because this recipe includes real pumpkin puree and not mere pumpkin flavoring, the loaf is moist and decadent and will not rise like a typical loaf would.

We will be demonstrating this recipe at the Gluten-Free Health Fair at the Littleton Natural Grocers by Vitamin Cottage later today, Saturday, October 18th, 2014. We’ll be sure to post more pics soon!

Happy Fall and Happy Baking!

Camilla Carboni

@camillacarboni | camillacarboni.com

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Reversing Heart Disease with the Paleo Diet

http://jonbarron.org/heart-health/how-to-prevent-heart-disease
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The topics of “Paleo” and “Heart Disease” come up frequently together of late. High-protein, high-fat diets were traditionally blamed for contributing to heart disease, but research shows that high-protein, high-fat diets don’t appear to correlate with heart disease at all, in fact, the theory might just be the opposite.

The latest studies, the numerous doctors standing behind this notion, and the case studies showing evidence that high-protein, high-fat diets, like the Paleo Diet, have in fact helped many people improve and even counteract their heart condition, is making the world think twice.

A couple of months ago we had the pleasure of meeting an incredible gentleman at one of our Cooking Demonstrations. He stayed behind afterwards and chatted with us about his personal journey to health and it was so inspiring that we asked him if we could share his story with you.

His name is Rich Melrath. The three of us recently had an enjoyable morning at Starbucks chatting about health. Rich’s personal health led him down numerous paths until he found the diet that made him feel best–the Paleo Diet. Surprise!

This is the story of Rich Melrath, may it touch your hearts as much as it has ours:

Prior to 2009, Rich lived a life similar to most Americans. He ate microwave dinners and commonly consumed processed, industrial foods and large quantities of sugar.

When he was diagnosed with heart disease, Rich knew he needed to change his diet. Like most people, he thought fat was bad, so Rich turned to a purely Vegetarian Diet. He felt a little better, but lacked energy, which eventually led him to realize that something was missing from his diet.

After moving to Colorado, Rich consulted with a nutritionist who felt that he wasn’t consuming enough protein. Rich finally agreed to add animal protein back into his diet and the result was instant: he had more energy, felt stronger and his overall health began to improve.

Inspired by his newfound wellness, Rich began to cook for himself more often and realized just how much sugar and sodium is added to pre-packaged foods (including Vegetarian ones).

He began to do research on sugar and grain and found out something interesting: that it wasn’t fat but rather high quantities of refined sugar and carbohydrates that seem to correlate with heart disease.

That’s when Rich found the Paleo Diet and he remembers thinking, “Ahhh, that’s what I should be doing!”

Rich also discovered that the elimination of other food groups as advocated by the Paleo Diet, such as dairy and legumes, along with giving up grains and refined sugar, improved his overall mental and physical state, not to mention his heart health.

Rich recalls happily that he “didn’t think [he] could feel this much better.”

Fast forward a few years. Rich is now off traditional heart medication and committed to practicing a Paleo lifestyle. He began attending health discussions at Natural Grocers, where he met Dr. Daniel Cobb, a Doctor, Professor and Author of Reversing Heart Disease the Easy Way. Dr. Cobb applauded Rich’s Paleo lifestyle, reiterating that healthy fats are not in fact, despite popular belief, the common cause of heart disease.

Rich’s Paleo lifestyle has dramatically improved his health and wellbeing. He particularly likes the fact that the Paleo Diet is “easy to follow” and continues to research more about it, discovering more benefits of the diet every day.

“My enthusiasm about how well I now feel is what’s driving me to continue,” Rich told us. He then left us with an inspiring message which we hope will now inspire you:

“Your health depends on you.”

We’d like to thank Rich for his openness and willingness to share his own remarkable journey to health.

If you have a health story that you’d like to share, we’d love to hear it!

Camilla and Melissa

thepaleopact.com | @thepaleopact | Facebook.com/ThePaleoPact

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5 Minute Olive Tapenade

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You have probably noticed that most dips and spreads simply aren’t Paleo-friendly. The store-bought delicacies typically contain soy, vegetable oils and dairy products which we do our utmost to avoid due to the digestive complications they trigger in the majority of people.

So now, when you’re catering for guests, hosting a game day (if you’re a sports fan) or simply feel like a delicious topping for vegetables, Paleo Pizza or Paleo Bread, we’ve got you covered!

This 5 minutes (or less) Olive Tapenade recipe uses just a food processor and a serving dish, but tastes as gourmet as that of the Mediterranean masters.

INGREDIENTS

3 ounces of pitted green olives (a little more than 1/4 cup)
1 teaspoon garlic
1 teaspoon drained capers
1 teaspoon thyme spice
1 teaspoon oregano spice
1/8 cup sardines or anchovies
1/8 cup extra virgin olive oil

RECIPE

This is where it gets fun!
Simply add all the ingredients into a food processor and pulse until well combined.
Sprinkle with oregano spice for decoration and serve chilled.

This recipe makes a great dip or spread for two. Enjoy!

~ The trick to staying healthy is to keep it simple. ~

Camilla Carboni

@camillacarboni | camillacarboni.com

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Marinated Lamb Chops

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Lamb chops are not all made equal, and in my years in America I still have yet to find chops as tender as those from the Karoo, South Africa. So I set out to find a marinade solution that tenderizes the meat and makes it melt-in-your-mouth, just like I remember.

INGREDIENTS

1/8 cup Fatworks Tallow, melted
1/8 cup balsamic vinegar
1 lamb chop
1 cup broccoli crowns

RECIPE

In a shallow bowl, mix the melted tallow and balsamic vinegar.
Add the lamb chop to the marinade mixture, turning a few times to allow the marinade to coat the entire surface of the meat on both sides. Allow it to sit for 2 to 5 minutes.
In a steamer or small pot, steam the broccoli over high heat for about 10 minutes.
Place the marinated chop in a medium sauté pan and cook on medium-low heat for 10 to 15 minutes, turning every few minutes.
Remove the chop from the pan and plate alongside the cooked broccoli.
Pour the leftover marinate from the pan over the broccoli crowns.
Enjoy while hot.

This recipe makes a single serving.

It’s a simple dish made magical!

Camilla Carboni

@camillacarboni | camillacarboni.com

Paleo Cleanse

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Win a FREE, signed copy of PALEO Cleanse!

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This beautiful morning we have VERY exciting news…

Not only are we extremely grateful for the wonderful audience at our most recent Cooking Demo at the Littleton, Natural Grocers by Vitamin Cottage store where we hosted Paleo Bread and Pizza following requests, we are very proud to share the final version of our PALEO Cleanse book cover design and we can’t wait to hear what you think!

PALEO Cleanse Book Cover - Final

 

Additionally, we couldn’t be more excited to tell you first that we are giving away 10 copies of PALEO Cleanse FREE! Plus those 10 copies will be signed by your ecstatic authors 😉

ENTER TO WIN a copy of PALEO Cleanse on Goodreads!

To be sure you get your copy at a 24% discount, or to purchase additional copies as stocking stuffers to help your loved ones start the year off on an amazing note, you can also PREORDER Copies on Amazon.

Thank you all so much for the support, friendship, wonderful stories and knowledge you have shared with us,

Camilla Carboni and Melissa Van Dover

thepaleopact.com | @thepaleopact | facebook.com/thepaleopact

Paleo Toasted Granola

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It’s definitely not unheard of to miss granola! At least I do, but as much as traditional granola would be a lovely addition to a fruit salad or coconut yogurt, it’s usually packed with refined sugar and grains, leaving store-bought granola less than desirable for the body.

As it happens, I was attempting to make Paleo Crunchies (a South African favorite snack) but instead of crisp bars, I found myself with…Paleo Granola! Sometimes baking mishaps are the best kind (though I promise I will perfect and post a Crunchie recipe soon!)

The great thing about granola is you can prepare it at the start of the week and then place the toasted product in an airtight container and it will last a good 7 days. Not only is it convenient for snacking purposes, but it is rich in natural fats, antioxidants and fiber, providing sustenance without any negative effects on ones blood sugar levels.

INGREDIENTS

2 cups sliced almonds
1 cup unsweetened, shredded coconut flakes
1/2 cup tapioca flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon baking soda
1/2 cup pitted and shredded dates (you can shred dates easily in a food processor)
1/2 cup grass-fed butter, melted
1 1/2 tablespoons honey or raw agave nectar
1/8 cup unsweetened coconut milk

RECIPE

Preheat the oven to 325 degrees F.
Place all the dry ingredients into a medium mixing bowl and using a spoon, mix together well.
Add the dates and cut them into the flour and nut mix; using a spoon or knife to break up the date lumps and prevent them from sticking together by blending them well with the dry mixture.

Paleo Toasted Granola Mix

Add the butter, honey/agave and coconut milk to the bowl and mix well with a spoon. The mixture will be moist and sticky (though it shouldn’t form a ball).
Scoop the mixture onto a parchment paper lined baking sheet, and press it down to form a flat surface so that it bakes evenly (about 1/2-inch high). You can use a rolling-pin to do this, but there is no need for perfection here and so you can get friendly with your granola and simply use your hands.

Paleo Toasted Granola Preparation

Once the mixture is evenly spread on the baking sheet, place it in the oven for 15 minutes.
Remove the sheet from the oven, cover the granola with a sheet of foil, turn the oven down to 300 degrees and place it back in the oven to bake for about another 10 minutes.
Remove the baking sheet from the oven, and allow to cool for 10 minutes.
After the 10 minutes are up, separate the granola into traditional bite size pieces, using a knife or spoon to break it up. Then allow the granola to cool completely before placing it in an airtight container for storage.

This recipe makes about 3 cups of granola.

Enjoy your Paleo-friendly breakfast!

Camilla Carboni

@camillacarboni | camillacarboni.com

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Meatball Marinara Wraps

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Maybe it’s the Italian portion of my heritage that makes me crave meatball wraps, or perhaps it’s just another great excuse to indulge in homemade Marinara Sauce!…

This recipe is really very easy, yet tastes like it came straight out of a Tuscan kitchen. So not only is it a quick-fix and packed with vitamin C, natural immune boosters and omega-3, it makes for a perfect family dish or dinner party indulgence.

INGREDIENTS

1 tablespoon coconut oil
1 pound grass-fed beef
1 tablespoon honey or raw agave nectar
1 teaspoon Italian seasoning
Mouth-Watering Marinara Sauce
Oregano, for seasoning
Coconut Paleo Wraps
Coconut Paleo Wraps

RECIPE

In a medium saute pan, melt the coconut oil over medium heat.
In a mixing bowl, combine the grass-fed beef, Italian seasoning and honey or raw agave nectar with your hands.
Form the mixture into meatballs about an inch in diameter and then place them in the medium sauté pan to cook for approximately 6 minutes over medium heat, turning occasionally.

Meatballs
Prepare the Marinara Sauce as directed in the Mouth-Watering Marinara Sauce recipe.
Once the meatballs are cooked, scoop them into the coconut wraps, top them with Marinara Sauce and season them with oregano before serving hot.

This recipe makes a great main meal for two.

Enjoy!

Camilla Carboni

@camillacarboni | camillacarboni.com

Paleo Cleanse

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