SCD/Primal Spicy Spinach and Artichoke Dip

Lately, the only thing that motivates me to get creative in the kitchen is a craving for certain foods that I can't seem to find elsewhere that are gluten-free or don't make me feel sick. Thus, this spinach and artichoke dip was invented. Enjoy.

Ingredients:

1 can artichoke hearts, drained
8oz frozen spinach, thawed and drained
1 cup Greek style yogurt
3/4 cup Parmesan or Parmesan Reggiano
1 1/2 cups other mixed hard white cheeses (your choice)
2 small jalapenos, finely diced (optional)
1 tsp garlic powder
1/2 tsp onion powder

Directions:

Break the artichoke hearts up by hand or chop with knife.
Mix with spinach, yogurt, cheese, optional peppers, and spices in a mixing bowl.
Lightly Grease a 2 quart baking dish.
Pour mixture into dish.
Bake at 375 for about 20 minutes or until cheese starts turning golden brown and bubbly.
Enjoy with vegetable sticks or plantain chips.

Coconut Water Comparisons

I like to think that I have good taste.

Or, at the very least, taste buds that have become acquired to real food flavors and disdain artificial ingredients.

I often get asked about the best coconut water and milk. The best way to drink coconut milk is to just make your own. It's quick, easy, and takes two ingredients.

Coconut water can get a little more tricky. With clever marketing and USDA loop-holes, just about anything can be labeled as "natural" which can be scary for the consumer in search of truly healthful foods. Take a look at this article, and others like it, and you'll never want to eat anything with natural flavorings again.

A second trick coconut water companies also use is to add sugar. Coconut water is by definition the water of green coconuts found inside once the fruit is cut open. It's only is slightly sweet, but because we crave sugar, companies often add this component just to entice our taste buds.

Here are my favorite coconut waters, thusfar, as well as the ones I would recommend not wasting your money on:

1. C2O Pure Coconut Water
$27.48 for 12 (17.5oz) cans
This is my favorite, hands down. The can is BPA-free, the coconut water is unsweetened, and the product is organic. The only ingredient is Coconut Water. I prefer the one with pulp (green can) but the one without pulp (blue can) is wonderful as well.

2. Harvest Bay Coconut Water
$13.24 for 12 (8.45oz) containers
I have found this brand in World Market and online only so far. It's organic, and made in sustainable packaging. No added sweeteners or flavorings.

3. Vita Coco
$23.63 for 12 (16.9oz) containers
A little easier to find than the C2O, Vita Coco is available in gas stations and super-marts across the country. Only buy the original plain flavor, it has natural fruit sugar and vitamin C added, which is less crap than the flavored ones.

4. O.N.E. Coconut Water
$27.37 for 12 (16.9oz) containers
It's 100% coconut water with no additives. Vita Coco has a better taste, in my opinion (because of the sugar added), but O.N.E. is not bad.

5. Zico Pure Coconut Water
$32.00 for 12 (11.2oz) containers
The label says 100% pure coconut water but when I drink Zico, I taste something strange. Like some kind of flavorings added, I am turned off from this product. I don't buy it.


I'll continue to add to this list as I try new brands. Leave a comment if you know of one that I forgot to mention!

Plantain Chips Nachos

Living near a Trader Joe's is probably the best move I have ever made. For those of you not familiar with the chain, a quick Google search will tell you about the grocery store but all you really need to know are three words: cheap organic food. They also have tons of inventive real foods- like these plantain chips.

Plantains are not sweet despite looking much like a banana. They are starchy and quite bland, unless seasonings are added. These plantain chips are simply roasted and salted. And being under $2 a bag is worthy of notation as well.

Use them like tortilla chips and build your own Paleo nachos.
(sorry, plantains are too starchy and not SCD compliant)

Ingredients:

Handful of plantain chips
Shredded chicken
Grated cheese (I use the raw milk cheddar also from TJ's)
Salsa, of choice
Diced tomatos
Diced avocado
Hot sauce

Directions:

Lay plantain chips out in an even layer across a plate.
Add chicken and cheese and microwave for 45 seconds or until cheese is just melted.
Add salsa, tomatoes, avocado, hot sauce, or whatever else you want.
Eat.

Clearly, this is entirely customizable!

Simple Chicken With Broccoli (paleo, scd)

The majority of the population is on a diet right now and this is an easy, healthy recipe, feel free to use olive oil or coconut oil in substitution to the butter if you so desire. In my humble opinion, though, nothing compares to good ol' fashioned Kerrygold.

Ingredients:

 4 Tbsp butter, divided
1 bunch of broccoli (about 3 cups of florets)
1/2 large onion
1 tsp garlic salt

1.3 lbs chicken breast, cut into one inch cubes
1/2 tsp thyme

Directions:

Over medium-high heat in a large pan
Add 1 Tbsp of butter to hot pan and add minced onion. Saute until browned.
Add 1 more Tbsp of butter and add broccoli to cooked onion.
Sprinkle with garlic salt and cover.
Check every few minutes and when broccoli is tender remove from heat.
Remove from pan.
Add remaining 2 Tbsp of butter and heat to medium high.
Add chicken and sprinkle with thyme.
Cover and stir occasionally until cooked through.
Combine chicken and broccoli mixture.
Serve and enjoy.

Chocolate Pomegranate Smoothie (paleo, vegan)

Rich, thick, and delicious. Makes a decadent snack or post dinner dessert.

2 frozen bananas
2 Tbsp cacao powder
2 cup pomegranate seeds

Place in Vitamix on high for about 90 seconds, or until smooth.
Use tamper to press into blades, if necessary.
Drink cold.

Note: cacao is not SCD legal, sorry.

Top 10 Paleo Gift Ideas

Because we all can use some suggestions on buying for the caveman in your life...

1. Le Cruset Dutch Oven

Because anything Le Cruset is amazing and dutch ovens are perfect for making carnitas.

2. Veggie Spiralizer

If they don't already have one, they are envying all the bloggers online that post recipes using one. They're fun. And they make vegetables into pasta. 'Nuff said.

3. Vitamix

Shameless self promotion, I know, but seriously- every foodie wants one. With my affiliate code 06-006499 you can get free shipping, access (online only) to refurbished machines at the lowest prices possible (see details here), and a bonus gift of 3 spatulas ONLY available from purchases through an affiliate like me!*

*(spatulas will be shipped separately and will not show up in your shopping cart- but you will get them!)

4. Lunch Crock Pot

Cavemen no like microwaves. Caveman want food to stay hot all day. Caveman like this.

5. Better Than a Frisbee

It flies really, really far. And cave people like to be active. Throw it really far and teach your dog or husband to retrieve it.

6. Hard Cider Kit

Because they don't drink beer.

7. Kitchen Aid Mixer

Classic.

8. Light Saber Chopsticks

Things that glow make everything more fun.

9. Himalayan Salt Lamp: Air Purifier

To learn more read this. All the cool cave people want one, trust me.

10. Berkey Super Awesome Water Filter

Seriously, they will use it everyday... forever. And love it.

Black Friday 2014 Vitamix Deal!

Perhaps you've noticed the new commercials on TV that feature easy and quick preparation of holiday meals with Vitamix. Then, perhaps, you went to Vitamix.com and saw the price of the new machines and mumbled to yourself "in my dreams..." and then went to Google better deals on Vitamix. Perhaps, that's how you ended up here.

In any case, you have come to the right spot. As a Vitamix affiliate I have the honor to tell you first that there is a Black Friday special running for the entire week. From November 24, 2014 to December 1, 2014 the price for a certified reconditioned standard will be $285 (black, white & red only).

A new Vitamix 5200 is $449.00. This is a $164 savings!

Includes:

5200 Model Base Machine

Soft Grip Container (Brand New)

Getting Started Cookbook

Tamper

5 Year Warranty

30 Day Money-Back Guarantee

Free Shipping Both Ways 

Use code 06-006499

Click here to buy and have free shipping code automatically applied.

Vitamix machines are engineered to last lifetimes. Buy one and pass them down to your children and maybe even grandchildren. The company is over 90 years old and 4th generation family owned. Health (not profit) is the bottom line for Vitamix, and they obviously know how to make the ultimate blender. Blend smoothies, soups, juices, and sauces; chop, crush, and puree anything you can imagine for years and years to come.

For more information on my story with Vitamix and why purchasing one is a worthwhile investment please see my link here. I (and the company) honestly do not want you to buy a Vitamix and not use it. Use it. Everyday. You will find ways. You will love it. Email me with questions, comments, or concerns.

Grape Chia Smoothie (scd, paleo, vegan)

In my humble opinion anyone can make a fruit smoothie taste good. If you put nothing but fruit and ice in a blender there is a 99% chance that it is going to turn out decent. That's an actual statistic that you can quote me on. The trickiest and most healthful parts of smoothie making? Adding vegetables and protein and still having it palatable. After some kitchen experiments I arrived at this concoction. I like it, I think you will too:

Ingredients

1/2 cup water
2 Tbsp chia seeds
1 large frozen banana
1/2 small zucchini
1/2 medium apple
1 cup frozen grapes
1 cup ice

Directions

Put all ingredients in a Vitamix blender in said order.
Blend on high for about a minute, using the tamper to press ingredients into blades if necessary.
Enjoy.

*FYI the Vitamix Fall Special is still on: From today through November, you can purchase a Certified Reconditioned Vitamix Standard blender starting at $299. This is a $30 savings off the normal reconditioned price and $200+ off a new Vitamix blender. These reconditioned blenders come with a new container and a 5 year warranty and go through a 13 point inspection. As always, use my code 06-006499 at checkout for free ground shipping!

Confessional

photo evidence

I ate pizza.

Real pizza.

With gluten. And soft cheese. And sauce that I didn't know all the ingredients to. And peperoni that may or may not have had additives that I can't pronounce.

There, I said it.

How did we get to this point? Good question.

It all started with me pushing my paleo boundaries earlier this year. I had finally reached, what I felt like, was the climax of my health. My Crohn's symptoms were long (as in many months ago) gone, I felt happy, energetic, and at the top of my game strength-wise. Then work began to pick up and with that came less time to prepare the meals I knew I needed to be prepping.

Little cheats on paleo/scd started to creep in and were positively reinforced when I didn't display or feel any physical repercussions. A few bites of rice, ordering from menus without scrutinizing the seasonings, little stuff like that.

Then came bigger cheats like taking shots of mystery alcoholic beverages (some kind of glowing blue color), eating a few of my friend's fries from the drive-thru at Arby's, and thinking that Quest Bars were somehow going to be acceptable. Nope.

Then I started to experience symptoms of my autoimmune disorder again.

Back on the paleo-wagon-band-track (I know I said that wrong) I went, and just like I knew it would happen- I got healthy again. Our bodies are truly amazing.

So lately I've been keeping most things pretty close to strict paleo/scd (about 90%) and have been feeling very fair. Then I put myself to the ultimate test of going on a 5 day cruise. Yep, boat food that's completely out of my control.

Thankfully Royal Caribbean offers a lot of gluten-free options at all of their meal times, so I stuck to that section of the menu and did terrifically well.

Then I started to get ballsy. For a girl, anyways.

I wanted ice cream.

For a couple of reasons. #1- I'd eaten foods like chocolate that had a percentage of sugar-cane sugar in them and knew I could handle them. #2- Ice cream seems to be a frequent cheat of those in the paleo community. #3- My grandma eats ice cream almost daily and she's the healthiest old woman I know.

So, I was walking through the quaint streets of Key West and read a review on Trip Advisor of an authentic gelato must-try pizzeria. No, I didn't eat the pizza here. That comes later. I ate two different flavors of gelato and I think the room started to spin. It was delicious. No immediate stomach rumblings either, and I honestly at this point just was pushing myself to see how far I would have to go in order to get a negative reaction. (I have literally brainwashed myself for the past almost 4 years to believe that if anything with a non-paleo or an illegal scd ingredient even comes near the food that I put into my mouth my body will start convulsing and my stomach will explode. Clearly that didn't happen so now I'm curious.) Wandering down the street another block, I see a "We Have Gluten-Free" sign in the window of a key lime pie shop. I'm in Key West. And you know what they say, "When in Rome..."

Yep, I ate gluten-free key lime pie on the same day I ate authentic Italian gelato.

Fast forward to a couple of days later, I'm still on vacation. In Miami. We need somewhere to eat dinner so the person I'm with decides to Google "Paleo eateries Miami Beach."

This page on Paleo Porn is found and the decision is down to two places: A paleo-friendly full kitchen restaurant that on any normal given day I would be ecstatic to find exists. Or. A pizza place that does not claim to be gluten-free in any sense but does have organic ingredients and seems to be a pretty reasonably moral spot to eat from.

I'm still not in pain from eating from a cruise ship all week, gelato, and key lime pie. I'm 24 years old.

What the hell, I figure. Give it a shot. The worse that can happen is that I spend the next day back home curled up in the fetal position near a bathroom taking a lot of recovery probiotics. (Sounds terrible but this was once a normal drill for me.) You only live once, right?

Pizza it is.

So, that's how I ended up at Blocks. I got a slice of pepperoni pizza and it was everything I remembered it to be from way back in 2011.

Do I feel guilty? Slightly. I understand that gluten is still the enemy and that this way of eating simply is not a choice for me to make it a norm.

However, I don't live with regrets and that would be a stupid thing to regret anyways.

Food is food. It's fuel for good or bad. No one is perfect, I can't even pretend to be.

I know better than to do this too often but it's a nice feeling to be slightly normal again. I'm not condoning paleo rebellion or suggesting that anyone who is still in recovery mode on SCD or AIP to even think about doing what I did. At least, not yet. But this post will serve as evidence that paleo works. And for those of you who are journeying back to health- things absolutely do get better.

There, now you know. And don't feel so guilty about your cheats. (You can tell me about them in the comments below, I won't judge.)

Summer Ground Beef Stir Fry (paleo, scd)

I've really been into one-dish meals lately, I truly hate kitchen clean-up. This dish smells so good while it's cooking, it will have everyone in your house asking what's for dinner. (The taste stands up to the smell, too.) A stir-fry is a great way to use up that produce you have from your garden or farmer's market. Lots of color and flavor and super easy to make in a hurry.

Ingredients:

1.5 lbs lean ground beef (93/7)
4 large peppers (I used New Mexico Big Jim Chili Peppers)
2 small summer squashes (I used a local variety)
1/2 jar sliced kalamata olives (3 oz)
1 Tbsp onion powder
2 Tbsp garlic powder
1 Tbsp Spanish paparika
1/2 Tbsp chili powder
1/2 Tbsp ground cumin
salt, to taste

Directions:

Chop squash into one inch cubes. Slice peppers into half inch strips.
Throw all of the above ingredients into a large frying pan over medium high heat and use spatula to mix around.
Keep over heat until ground beef cooked through, about 12 minutes, then reduce heat to simmer for another three minutes.
Serve hot.

Greek Artichoke Salad (scd, primal, paleo)

A light dish perfect for the hot weather that corresponds with summertime. Would also make a great side to bring to a paleo potluck, if you are so lucky to be a part of one. You can always throw your own- make it a block party!

Ingredients:

1 large seedless English cucumber
1 cup fresh cherry tomatoes, quartered
2 cans artichoke hearts (14oz each)
1 jar roasted red peppers (8oz)
1 jar kalamata olives, sliced (6oz)
2 Tbsp apple cider vinegar
2 Tbsp high quality olive oil
salt, to taste
* 1/4 cup cheese optional: Feta for Primal, Parmesan for SCD, or omit for strict Paleo.

Directions:

Dice cucumber into bite size pieces and halve or quarter cherry tomatoes.
Drain the jars and/or cans of artichoke hearts, roasted red peppers, and olives.
Mix all ingredients together in a large bowl.
Eat right away or let marinade for at least 6 hours before serving for more intense flavors.

The Tao of Paleo Book Review

The Tao of Paleo
By Jason Goldberg and Joe Salama
Buy it here. 1/3 of profits to charity (The Farm to Consumer Legal Defense Fund)

Let me start off by stating that you have never read another book like this.

First of all, being a Paleo themed book makes it one of a select few and, in my opinion, inevitably astronomically better than other diet related books. With Paleo being the top Google searched diet of 2013, the Paleo-sphere of people is a growing number. There needs to be a go-to book to refer family and friends to, who show interest in the diet and lifestyle but who also need each aspect of Paleo broken down into Laymen's terms and presented in a non-imposing manner. This is that golden book. I have found myself personally referring to The Tao of Paleo when friends ask me about starting Paleo and will continue to do so. It’s like a start-up manual to improving life, beginning with diet and exercise. Seriously, The Tao of Paleo is a great resource to the Paleo community.

One differentiating dimension of The Tao of Paleo is that it's like reading a transcript of your favorite talk show hosts bantering back and forth, including guests appearances that address all of the aspects of what being a Paleo person is all about. I have never laughed out loud from reading a book so much before. Jason Goldberg and Joe Salama are two guys who you want to know better, trust me; reading Tao gives you a glimpse into their truly outstanding personalities that embody the Paleo movement and show what genuine people in the Paleo community are truly like.

All humor and consideration aside, The Tao of Paleo is undeniably informative. Each chapter breaks down the subjects that we all stumble across when starting a real food lifestyle and unveil what changes are necessary to be made and exactly why. After all, Paleo is not just about abstaining from grain and eating grass-fed meat. From foods to aviod, to sleep, to play, to exercise, to supplementation, and all of the in-between, the topics are covered in an easy to understand manner. The facts are not preachy and the wit is sharp. This book perfectly balances entertainment with being informational. Even for people who do not enjoy reading, The Tao of Paleo is an easy read.

Understanding is a big factor in motivation, so perhaps if you are having trouble to sticking with a Paleo outline, reading this book may help you to get your feet better grounded for the long haul. Both people who have been involved in this movement for years, like myself, and those who are just learning about what Paleo is can enjoy reading through The Tao of Paleo. I recommend it as a gift, a personal read, and a coffee table conversation piece.

Caveman Doctor: Salt

I ran across this article about salt, and well, in case you didn't notice, I kind of have an affinity for the stuff. It really irritates me when I hear people make negative comments about eating "too much salt" or that they're eating "healthier" because they are reducing their salt intake. Read over this for a more accurate perspective:

"Should we eat less salt?  Maybe if we are on the standard American high-carbohydrate diet.  But even then it likely doesn’t matter.  If we are following a healthy low-carbohydrate diet that favors nutrient and calorically-dense foods, we not only may want to avoid limiting our salt, but actually increase our salt intake, especially around workout time.  Also, once again we find that factory produced and processed foods pale in comparison to that with which Nature provides.  Salt in its natural form provides a significant amount of minerals and has been shown to provide many health benefits.  To purposely reduce it would be going against Nature’s design."

Read the whole article here, it's worth your time.

(Thanks to Cavemandoctor.com)

And here's the salt my naturopathic doctor recommends and what I personally eat: Celtic Sea Salt

Paleo Chicken Crispers

Chicken fingers that are baked, not fried, seasoned, crispy, dairy-free, carb-free, gluten-free, and compliant with Paleo, SCD, and Keto diets. They are quick to make and super tasty. I love minimal ingredients with maximum flavor impact. Win!

Ingredients:

4 medium boneless chicken breasts
2 cups crushed pork rinds
1.5 tsp thyme
1 tsp paprika
1 tsp ground black pepper
1 egg
coconut oil

Directions:

Preheat the oven to 375 degrees.
Grease a 9x13 baking dish with coconut oil.
Scramble the egg in a small bowl.
Place crushed pork rinds in a bowl adjacent to the bowl of egg. (If you crush them yourself try using the bottom of a drinking glass to do so, it's fast and easy.)
Mix in the spices with the pork rinds, you can use a fork to mix well.
Cut the chicken breast into one inch strips or the size that you desire.
Dip each piece of chicken into the egg first, then transfer to pork rind bowl and coat lightly.
Place onto baking dish.
Bake for about 30 minutes, or until chicken is cooked through.

These taste best served hot!

Guest Post: Plaid and Paleo ~ Spicy Mustard Chicken

A year after going Paleo, Vanessa started the blog Plaid and Paleo to simply stay accountable to eating healthy. It has grown into a full blown passion, where Vanessa posts new recipes multiple times a week. She is a lover of all things food especially unique combinations and anything ethnic. When she isn’t in the kitchen, you can find Vanessa reading a book, cheering on the KU Jayhawks or talking about how she should probably be at a yoga class. 

Hey Salted Paleo readers! I’m excited to be blogging here today. When Jadah asked me to share a recipe, I was thrilled to contribute.
 
When I first went Paleo, I lived alone, which didn’t make cooking an extravagant meal very enticing. After scrolling through Pinterest for the millionth time, I came across a recipe cooking chicken breast in a crockpot. I’m not sure why I’d never thought of this! Now it is my go-to method to cook chicken.

The chicken always comes out moist and flavorful with very little effort!
This spicy mustard chicken is a reader-favorite on my blog. I wanted to update it a little for Salted Paleo. I used to live in California where you can find red jalapeños everywhere. After moving back to the Midwest, I discovered finding red jalapeños became a game I wasn’t going to win. I wanted to see how green jalapeños impacted the recipe. To my pleasant surprise the biggest difference was the sauce color! So if you are having trouble finding red jalapeños, green are a great alternative! I also cut the chili garlic sauce recipe in half so I wouldn’t have so much leftover, but I love having it in my fridge to quickly add spice to any dish.

Ingredients
2 chicken breasts
1 tbls olive oil
1/2 tsp garlic powder
1/4 tsp sea salt
1/4 tsp pepper
1/3 cup chicken broth
2 tbls honey
1 1/2 tbls dijon mustard
1 1/2 tbls stone ground mustard
1/2 tbls paleo chili garlic sauce (here for recipe)

Directions
Mix all ingredients except chicken in a small bowl. Place chicken in the bottom of the crockpot and pour sauce over it. Cook on low for 3 hours. Remove chicken and pour sauce into small sauce pot. Heat sauce over medium to a simmer for 10 minutes. Serve chicken with sauce on top.

Enjoy!!
x Vanessa 

Connect with Vanessa:
Blog: www.plaidandpaleo.com
Facebook: www.facebook.com/plaidandpaleo
Instagram: http://instagram.com/plaidandpaleo
Pinterest: www.pinterest.com/plaidandpaleo
Twitter: https://twitter.com/plaidandpaleo

Paleo Butter Pecan Mug Cake

Today was a rainy day. It is spring time and the temperature is warm and the flowers are starting to bloom, so I really can't complain about the water falling from the sky on occasion. That being said stormy days always bring on cravings of comfort foods. In particular the feeling of holding a warm ceramic cup filled with something enriched in fragrant spices. Like hot chocolate, spiced coconut milk, or mug cake...

Ingredients:
1 Tbsp coconut flour
1 Tbsp almond flour
1 large egg
1 tsp vanilla extract
2 Tbsp honey
1 tsp melted butter*
1/2 tsp allspice
pinch of salt
2-3 Tbsp pecan pieces

Directions:

Mix together flours, egg, vanilla, honey, melted butter, allspice, and salt in a microwaveable mug.
Blend well.
Fold in nuts.
Microwave for 2 minutes.
Enjoy while warm.

*for dairy-free substitute coconut oil

Carrot Grapefruit Smoothie (scd, paleo)

As the weather gets warmer I always look forward to summertime smoothies. I felt über lazy the other day and actually went to a smoothie shop and customized a somewhat Paleo-friendly version of a smoothie. It cost $8 and I could tell their juices were from concentrate, i.e. a box. Blah. I'll take a homemade version of any meal, anytime. Try this smoothie recipe if you are a fan of grapefruit. It's a little tangy but very refreshing.

Ingredients:

3/4 cup fresh grapefruit juice
1/2 apple
4 mini carrots*
1 large medjool date (pitted)
1 1/2 cups ice

Directions:

Throw all of the ingredients in a high speed blender, like Vitamix (putting the ice in last.)
Blend on high for about two minutes, or until completely smooth and four mounds form on top of the blender.
Enjoy.

*mini carrots are very small adult carrots (not the traditional "baby carrots" found in most grocery stores, 4 would be equivalent to about one large regular carrot)

Cabbage Noodles and Meat Sauce (scd, paleo)

At some point in your Paleo life you give up the dream that any vegetable will ever come close to actually substituting the taste of wheat-based pasta. Yes, the noodle texture is duplicated in zoodles and such, but to be quite honest, there is just no Paleo food that will every compete in the same game as pasta. At the same time, however, you may begin to realize that your relationship with food is not what you once idealized. Realizing that sometimes we crave- not flavors and textures, but ideas of food. For instance, having a pasta-type base of stringy food that fills up the majority of a plate topped with a red sauce infused with herbs, spices, and bits of tender meat will trick your brain more than first presumed. Perhaps these cabbage noodles on their own will not inspire any dishes in Italy any time soon, but they may bring some comfort back into your Paleo food palate. That being said, this dish is truly delicious in its own faux-noodle kind of way.

Ingredients:

1 medium head green cabbage
1 lb 92/8 (lean/fat) ground turkey
1 can diced tomatoes, drained
1 small yellow onion, diced
1 Tbsp coconut oil
1 Tbsp white vinegar
1 tsp pepper
1 Tbsp garlic powder
1 tsp thyme
salt, to taste

Directions:

Cut cabbage into quarters after removing outer leaves. Cut out core. Slice lengthwise into thin strips. Place cabbage into large pot and cover with water. Add vinegar to water in pot. Boil on high for about ten minutes, or until cabbage is tender-crisp but not mushy. Strain off water when appropriate consistency is reached.

Meanwhile, heat coconut oil in large frying pan or wok. Add diced onion and cook until translucent. Add turkey and spices and cook until no longer pink. Add drained tomatoes and simmer for about ten minutes.

Top cabbage "noodles" with turkey sauce. Add salt to taste. Enjoy.

Bacon Wrapped Avocado Egg Nests (paleo, scd)

If you ever want to bring something easy yet impressive to a pock luck or a brunch may I suggest these little Paleo nests. The potential for stuffings are unlimited here. Try adding your favorite chopped veggies in with the egg or pico de gallo. Or try wrapping in prosciutto instead of bacon, or use turkey bacon.

2 ripe avocados
2 medium eggs
1/2 pound bacon*
salt and pepper, to taste

Cut avocados in half. Remove pit. Peel.
Crack open eggs and split into two portions.
Put half of one egg into the middle of half of one avocado.
Sprinkle with salt and pepper.
Carefully wrap each avocado half with a strip of bacon.
Place sunny side up in a baking dish.
Bake at 350 degrees for twenty minutes.
Broil for five minutes, flip over and broil for another five minutes (or until bacon is crispy).

Enjoy.

*note: for those on scd: try finding low-sodium versions of your favorite bacon brand to get some that is cured sugar-free.

Paleo Baked Stuffed Bananas (scd, paleo)

Evolved monkey food. It's delicious.


Ingredients:

3 medium bananas
a few Tablespoons almond butter
a few raisins
scant palm-full unsweetened coconut flakes

Directions:

Using a sharp knife make a cut lengthwise down the center of each banana. Cut through almost all of the banana without puncturing the bottom side of the peel.
Stuff some almond butter into the crevice created by said cut.
Push a few raisins down into the center of the banana as well. (if there are any left on the top they are likely to burn)
Sprinkle with a few coconut flakes.
Bake at 400 degrees for 15-20 minutes, until the coconut flakes are golden brown and the insides of the banana are mushy.

Enjoy.