Tuesday, April 27, 2010


This is a post from one of my favorite paleo bloggers I follow...check it out!

Beans Healthy and Natural, Aren't They?

While legumes may seem to be less processed than grain-based cereals and breads, they are not actually all that healthy, contrary to popular belief!

Legumes (and this includes soy and peanuts, which are NOT nuts) contain anti nutrients, called lectins, which prevent the body from properly absorbing minerals and vitamins in the healthy veggies, fruit, lean proteins and healthy fats you're eating.

In addition, the lectins contribute adversely to gastrointestinal and immune function and worsen auto immune disease, to name only a few downsides to consuming these foods!

This isn't here say; this is but a very short summary of the decades of work done by Dr. Cordain, PhD; if you're new to The Paleo Diet, it's worth investigating further for your own health, and that of your family!

Skip the beans, and.... EAT MORE KALE!!

Tuesday, April 20, 2010

First Post!!

I have started a new blog full of all things food. And, some exercise too! :) Here's my first post, a recipe I will be trying out tomorrow. I'll post some yummy pics also. Hope to encourage people in good eating and some nutritional education as well. It helps to learn together, right?



1 1/4 pounds sliced chicken
1 1/2 tablespoons Coconut oil
1/2 cup Green onion
3 tablespoons Almond Butter
1/2 cup Coconut milk
5 Thai Chili chopped
1 teaspoon Fish Sauce
3 teaspoons Sesame Oil
2 cups Broccoli florets only
2 Bell pepper sliced
2 pinch Sea salt
1 teaspoon Ginger grated

Sauce preparation
Mix 3 tbsp Almond Butter, Thai Chillis, 1 tsp Fish sauce, 2 tsp Sesame Oil, and 1/2 Cup of Coconut Milk in a small bowl until perfectly blended and smooth.

In non-stick wok add Broccoli and Bell Peppers along with a 1/4 cup of water and cook on medium-high heat for about 6-8 minutes.

While the veggies are getting cooked begin the chicken prep.

In a Cast Iron Skillet cook Green Onions, Ginger, and Coconut Oil on high heat for 3 minutes or until onions begin to brown.
Add thinly sliced chicken (¼ inch slices) for 3-5 minutes or until chicken is done.

Once the pork is browned add all the ingredients from the cast iron skillet to the work and stir in all of the almond sauce. Cover and simmer for about 10 minutes on low.