Before Paleo, I used to shun away from fat and gave into the whole “low-fat” culture. I hung that up 1 year ago when I began my journey into eating whole, real, unprocessed foods and realized that saturated fat is not what’s killing us. And the best thing Paleo has done for me is given me a love for BACON! Oh I heart bacon…and I no longer feel bad about eating it, as long as I do in moderation. I’ve continued to lose weight and I continue to feel amazing all the while eating bacon a few times a week. I cook it on the griddle in the morning and use the same flavorful pan the rest of the day, no rinsing or washing. And my new favorite recipes include adding something sweet to the bacon pan, like fruit, balsamic vinegar and even ginger!
20 DELICIOUS AND NUTRITIOUS RECIPES USING BACON FAT
You may ask yourself, "Self, what one product can I use for cooking, cleaning, first aid, skin care, hair care, sun care, baby care, oral care, weight control, and a personal lubricant?" (I know that last one's high priority). COCONUT OIL!!! Yessiree. It's pretty much a one-stop shop. I've started keeping a bottle in the kitchen, the first aid kit and the shower. It's also cost and space effective replacing many of your various toiletries. And best of all, you smell like the beach in Turks & Caicos. Oh, and one more use...softening up the leather furniture...seriously, I tried!
101 USES FOR COCONUT OIL from Wellness Mama
Seriously, soooooo easy, and it tastes good too! Here's the recipe muffin style. You'll be in and out of the kitchen in 30 minutes. If you're watching calories, I did 5 whole eggs and the rest egg whites. You could also add some flax seed for extra fiber. Or sub in honey for the maple syrup if that's your fancy. Trader Joe's and Bob's Red Mill both make an awesome coconut flour.
Preparation Time: 35 minutes including cook time
Pour into greased muffin tins and bake for approximately 20-25 minutes (until firm to the touch).
If you're eating low carb for weight loss or digestion issues, I'm sure you often find yourself missing the taste and texture of something crunchy and starchy...I know I sure do! Well thanks to the recipes on the Specific Carbohydrate Diet I have found many wonderful options. I'll share one here that is a perfect compliment or main dish at any meal, Split Pea Cakes. And what's great about this recipe is it can be so easily tweaked, modified and experimented with to your own tastes. This recipe is LOW CARB, LOW CALORIE, HIGH PROTEIN, HIGH FIBER and UBER HEALTHY!
SPLIT PEA CAKES
2 cups rinsed and cooked Green Split Peas (Arrowhead Mills is excellent)
2 small onions
1/2 cup Cornmeal
1/4 teaspoon baking soda
1/4 cup plain yogurt
4 cloves minced garlic
Carrots/Kale/Spinach (other cooked veggies optional)
Spices to taste: salt, black pepper, red pepper, hot sauce, etc.
Cook the peas as the package states, for extra flavor sub out half your water for chicken or veggie stock. Cook your garlic and onion in the pan separately in a little olive oil. Combine everything except the cornmeal together in the blender or food processor until it's a thick liquid. Poor into a mixing bowl and add in the cornmeal. Now it should have the consistency of pancake batter (add more yogurt to liquify and cornstarch to thicken). Butter a hot skillet and pour on your batter like your making pancakes. Fry about 5 minutes on each side, but it really depends on the heat of your pan. Just eyeball it. Top with sour cream or a little more yogurt and serve. Yummy! Extra batter stores great in the fridge or freezer and can be used for soups too.
Note: You can also follow this same recipe with Navy Beans or Black-Eyed Peas. Make sure you always start with dry beans, not canned. Beans should be soaked overnight in water (peas don't need to be).
Cakes can also be oven-baked or made muffin style. Here's an awesome recipe:
Okay, and while we're talking pancakes, I might as well share another super easy LOW CARB, LOW CALORIE, HIGH PROTEIN recipe that parades as a naughty baked good...
CARBLESS ALMOND PANCAKES
1 cup almond flour (Trader Joe's is awesome)
2 tablespoons honey or agave nectar
1 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon salt
Cinnamon, nutmeg, etc to taste
Mix all ingredients together and pour onto a greased griddle/pan or in a waffle maker. Cook as per the usual. Serve topped with something yummy like banana, blueberries or yogurt.
More soon about the awesomeness of cooking with almond and coconut flour. Gluten free baked good do not have to taste like poo!!
I've been so moved by how much food has positively and negatively affected my health as a Celiac, that I've been inspired to share my journey. Cooking gluten-free and Paleo has become one of my biggest passions. Not only is it tasty, but I can feel my body healing itself one day at a time. When the GF diet wasn't enough to feel well, I switched to a Paleo diet in January. I was so concerned about what food I was missing, but soon realized this was a self-imposed, negative and narrowing mindset. This quote helped me gain perspective, "It's never too late to turn it all around. Be honest with yourself and others. If anything you're doing in life is not what you should be doing...stop. Life is way too short to continue in the wrong direction, but the longer that you do, the less time you will have to travel in the right direction." -Doe Zantamata, author of "Happiness In Your Life." My goal is to share and hopefully inspire others who are suffering or considering major diet changed to GO FOR IT! Paleo is easy, satisfying and often requires less ingredients and time in the kitchen than you're used to. And it's fun to improvise. Here's some of what's been going on in my kitchen...thanks for looking!
I'm a little obsessed with beets, they're good in any season. And we're getting a ton from the CSA right now. Any vegetable tastes divine roasted. On this occasion, the herbs of choice were fresh rosemary and black peppercorns. Same deal...just toss on some herbs and oil, throw them onto the pan and roast them about 15 minutes in high heat (about 400). I find mine crisp up best on the top oven rack.
Same story here with the cauliflower. This is especially yummy in the winter. COCONUT OIL is a wonderful pairing with the cauliflower. Here I did Coconut oil and turmeric for a thai-like flavering, and both are awesome natural tonics.
Ohhh, and speaking of CSA's....COMMUNITY SUPPORTED AGRICULTURE. It's like a co-op for produce. I'm willing to bet there's one near you. The basic idea is you buy a crop share from a local farm and they provide a weekly delivery of what's in season and delish. It's a win, win, win... healthy and organic, supporting your local farmer and often cheaper than the grocery store (well definitely Whole Foods). Check it out: