Guest Post by Z Zoccolante: 3 Easy Ways to Avoid the Stress of Holiday Sweets

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A Note from Camilla & Melissa:

We love to have guest posts and we’re so grateful that others want to share their stories and experiences with all of us. Every individual is entitled to their own health beliefs and we respect everyones wishes. While some of the comments in our guest posts may not be reflective of a true “Paleo Diet”, it is our hope that the common goal of a healthier life will help to guide you in your own health choices.


3 Easy Ways to Avoid the Stress of Holiday Sweets

By Z Zoccolante

The holidays can be stressful for so many reasons: gift shopping, family events, the collection of parties, making memories for the kids, and of course the sugar filled goodies that tease us from every co-workers desk.

As a child, I overheard the adult conversations about holiday weight gain and their resolutions to rid themselves of it. We have all refused the beautiful dessert, or forgone the second spoon of a dish we truly wanted.

The most stressful part of the holidays, for me, used to be the collective mass of food available. At fifteen, I developed an eating disorder and bought into the lie that skinny was beautiful.

I longed for holiday joy, but was faced with dread, self-loathing, and self-distrust. How could I be happy when I was a big fat failure?

When I recovered, I studied the source of what robbed my holiday joy. I realized that we tend to set rules for ourselves instead of listening to our bodies.

Rules like:

“I will only allow myself one cookie.”

“I will bake cupcakes with my child, but I won’t eat any.”

“I’ll have just one forkful.”

“No thanks, I’m watching my shape.”

Many of us share a collective predicament: the focus on our bodies as a measurement of our self-worth. So how do we stop this ridiculous war?

Here are 3 simple things you can do, this holiday season, to bring the magic back into food, and peace to your heart and mind:

1) Get Rid of the Rules.

Have you devised certain written or unwritten rules about how/what you’re allowed to eat? Throw them in the trash. Seriously. The best thing I ever did for my body was to make no food taboo. The psychology is simple. The more we resist something, the more it persists because we’ve given it a strong focus. Take the power away from food.

DO THIS INSTEAD:

Allow all foods, but pay attention to how your body feels when eating each food. The body is amazing and will tell us what it truly needs, if we let it. Allow foods that you want too, like that delectable cupcake. Then, when you are enjoying that cupcake, actually enjoy it. Use all your senses to appreciate taste, color, and texture. Don’t just shove it down your gullet, in the car, hating yourself the whole time. Treat foods like treasures, whether they are body needs or body wants.

2) Get Rid of Naughty/Nice food labels.

It’s become quite boring to hear people talk about food being on the “good” or “bad” list, as though foods must compete for a “naughty” or “nice” award. Food is food. You are not sinful because you ate a brownie for dinner. Likewise, you are not a saint because you refused the brownie and had a salad instead.

DO THIS INSTEAD:

When you notice that you’ve just put a food on the “naughty” list ask yourself, “Why is this food naughty?”

Often, we crave sweet food when we need more “sweetness” in our lives. Sometimes our eating masks an emotional need. Other times we just wanna eat the cupcake.

If you want to eat the cupcake, at least know why you’re eating it. Then eat the darn thing, with love.

3) Get Rid of Being a Grown Up.

When I was a kid, the holidays were full of special moments. Time spent in the kitchen baking cookies with my mom. Dancing to Christmas music while flinging tinsel on the tree. Palm trees glowing with rainbow Christmas lights. As we grow up, some of the sparkle we felt as a kid dims.

DO THIS INSTEAD:

Bring the sparkle back.

  1. a) Does your family sit around after meals, watching TV? Suggest an alternative. Build a snow family in the front yard. Take a walk and see who can capture the best photo on their camera or iPhone. Create arts and crafts for the house or mailbox.
  2. b) Tired of the same holiday goodies? Is your body craving a more natural treat? Try out a new recipe. There are numerous people today creating recipes from ingredients your body might process better. For example, you could start with the free holiday recipes on this site.
  3. c) Make a secret family recipe and gift it to a neighbor.
  4. d) As a child, what did you love most during the holidays? How can you recreate that sparkle in your life today?

If you find yourself struggling with food stress this holiday season, please contact me here. I LOVE coaching and want to support you.

Mele Kalikimaka and joyful holiday wishes to all.

With Love,
Z 🙂


Z Zoccolante

Z Zoccolante is an author, actress, and fairytale dreamer. Her debut memoir will one day help others, who are trying to recover from eating disorders, attain happiness and freedom. As a coach, she specializes in uncluttering and defragging the mind. Originally from Hawai’i, she now lives in LA.

 

You can visit her blog at zzoccolante.com or connect on Twitter @ZZoccolante.

 

Paleo Pumpkin Pie

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Thanksgiving wouldn’t be Thanksgiving without a slice of delicious pumpkin pie and a huge shoutout to You–our wonderful audience–we are eternally grateful for all your support!

Traditional Pumpkin Pie recipes use gluten crusts and often large dozes of refined-sugar and dairy, making this delightful treat rather Paleo-unfriendly.

Thankfully, Paleo Pumpkin Pie can be made at home using my Paleo Pie Crust recipe and an easy filling made with organic pumpkin puree and coconut milk.

This Thanksgiving it’s time to impress those guests…and I’d be willing to bet they won’t even know it’s Paleo!

INGREDIENTS

3 eggs
1 can organic, pure pumpkin puree
½ cup coconut milk (canned and full fat)
½ cup honey/raw agave nectar
2 tablespoons pumpkin pie spice*
1 pinch salt

RECIPE

Preheat the oven to 350 degrees F.
In a food processor, pulse the eggs, pumpkin, coconut milk and honey/agave until well blended.
Add the spice and pulse for about another minute.
Pour the mixture into a baked Paleo Pie Crust and bake for 45 minutes.
Remove from the oven and let cool, then refrigerate for at least an hour for the pie to set.

*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.

Enjoy this healthy version of traditional Pumpkin Pie,

Camilla Carboni

@camillacarboni | camillacarboni.com

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Orange-Ginger Tilapia

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Hi Everyone, We wanted to give you all a heads up that we’ve had to cancel our cooking Demo that was slotted for this Wednesday(11/12/2014) at the Natural Grocers in Littleton, CO. We apologize for any inconvenience this may cause you but we’re expecting a large snow storm that day and want to ensure everyone’s safety. Don’t worry though, we’ll be sharing the Paleo Thanksgiving recipes soon! In the mean time we hope this lovely tilapia dish will keep you warm.

Camilla & Melissa


This is one of my new go-to dishes during the work week. It takes about 15 minutes total between prep and cooking time, it also goes great with anything you make as a side dish. Tilapia is fairly inexpensive, so it’s a great alternative to some pricier fish options.

INGREDIENTS

2 tilapia fillets
1 orange, juiced
t tbsp avocado oil
2 tsp ginger, grated (fresh)
1 tsp salt

RECIPE

Place tilapia fillets in glass dish.
Marinade with orange juice, avocado oil, ginger and salt; cover, place in fridge and let sit. (I do this in the morning and cook it when I get home from work.)
Pre-heat oven to 425°F.
Remove glass dish from fridge, let dish come to room temperature.(You never want to heat glass to quickly as it can shatter.)
Place in oven and cook for 10-15 minutes, or until fish is flaky and white.
It’s that easy!

This dish is fast and easy, it is also very light. I’ve incorporated it into my weekly meals to help boost my fish intake and stay on track with my exercise/ diet goals.

 

Enjoy!

Melissa Van Dover

@mvandover | melissavandover.com

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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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Top 5 Paleo Kitchen Tools

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Paleo baking & cooking can be very easy and most of the time we can use the kitchen tools we’re familiar with or have on hand. One thing you’ll notice as you transition into the Paleo lifestyle full-time is that you bake and cook a lot more. There are a few tools that I use regularly and wanted to share with you. While these tools aren’t mandatory for Paleo living, they make my life a lot easier. So I wanted to share in case they help you.

Top 5 Paleo Kitchen Tools

Food Processor- Food processors are great. I’ve used mine for baking and cooking, whether it’s making pesto or date energy bars. I personally use the Kitchen Aid food processor but any sturdy one will work.

Salad Shooter- Salad shooters are great for shredding and grating. I use it often to shrewd zucchini and sweet potatoes that I use in various baked foods. The best part about salad shooters are that they’re relatively inexpensive.

Garlic Press- Garlic is a great way to season foods, unfortunately it can be a pain to peel and dice. I use the Pampered Chef garlic press to do all the work for me. I’m much more likely to include garlic when I use a press because the use and clean up is fast and easy.

Citrus Grater- A citrus grater is an awesome addition to any Paleo kitchen. Grated citrus is a fantastic flavor addition to any meal you’re cooking. Citrus is also a natural way to add flavor to your baked goods. Another way I utilize a citrus grater is to grate ginger, I often add this to fish dishes that I cook.

Mason Jars- Mason jars are a universal lifesaver. They’re an easy way to store your foods without having to worry about plastic containers. They can also be used to make mason jar salads. I personally use them to store my coconut milk yogurt and coconut milk whey that I make.

While these 5 kitchen tools aren’t necessary to live a Paleo lifestyle, I find them very useful. Do you have a kitchen tool that you think is necessary for living a Paleo lifestyle? Share it with us in the comments below.

Here’s to a healthier you!

Melissa Van Dover

@mvandover | melissavandover.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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Southwest Skillet

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Skillets are a fantastic breakfast option, allowing you to combine a ton of nutritional foods into one dish. Unfortunately, most breakfast skillets are not Paleo, mainly because they’re loaded with regular potatoes and cheese. I’ll show you how to make a filling and nutritious skillet that follows your Paleo lifestyle.

INGREDIENTS

3 tbsp avocado oil
1 yellow onion, diced
salt
pepper
2 medium sweet potatoes, cubed, boiled & chilled
2 tomatoes, diced
1 clove garlic, diced
1 pack of bacon, cooked & chopped
8 ounces green chile (You can usually find a naturally made, green chile sauce in your grocery store. Just make sure to read your labels!)

RECIPE

Pre-heat a skilled(or sauté pan) to medium heat.
Add avocado oil, onions, salt & pepper(to taste, roughly 1 tsp each); sauté onions until they start to brown.
Add sweet potatoes, tomatoes, garlic & green chile; heat until the mixture starts to bubble.
Serve hot!

Notes:
1. The night before you make this cube and boil your sweet potatoes; drain and place into the fridge when done. Chilling your sweet potatoes will ensure that they don’t get mushy when you cook them.
2. If you’re following more of a primal diet you can top with grass-fed cheese.

This skillet takes a little extra work but it’s delicious and well worth the time. Also, this makes enough for a family of five, so if you’re only feeding yourself you’ll have breakfast for most of the week.

Enjoy!

Melissa Van Dover

@mvandover | melissavandover.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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Pumpkin Spiced Cookies

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Are you looking for a fall inspired cookie recipe? Well this one is fantastic, it’s packed with pumpkin flavor and is perfect to bring to any fall party you may have coming up. For those of you who have visited our blog before the recipe may seem a little familiar, that’s because it’s the base recipe from our cookie book, Quick and Fantastic Paleo CookiesTake a look at Quick and Fantastic Paleo Cookies if you ever need to whip up a quick, Paleo treat.

INGREDIENTS

1/2 cup grass-fed butter
1/2 cup coconut palm sugar
1 ½ tbsp. raw agave
1/2 tsp. of sea salt
1 cup tapioca flour
1/4 cup coconut flour
1/4 tsp. baking soda
3 tbsp. water
1 tsp. natural vanilla extract
1 tsp pumpkin spice

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.
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. Using a rolling-pin, roll the cookie dough until 1/4 inch thick and then cut out your cookies using a cookie cutter.
Place the cookies on your lined baking sheet, sprinkle with cinnamon and bake for 12-14 minutes.
Remove from the oven and allow to cool for 10 minutes before serving.

These cookies are delicious and super easy to make.

Thank you so much to those of you who joined us for the demo this past weekend at the Vitamin Cottage-Natural Grocers in Littleton. We had a blast making pumpkin bread and cookies with you. We’re hoping to see you again in November where we’ll show you how to make a few staples for a holiday meal. Don’t forget to bring your copy of PALEO Cleanse so that we can sign it for you!

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Enjoy!

Melissa Van Dover

@mvandover | melissavandover.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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