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Our NEW eBook!

Bye Bye Rosacea, Glowing Skin for the Bride to be

I have been meaning to write this post for a while. I know I touched on my skin care products when I wrote the henna post, but I didn’t really go into full detail (that I remember) of what I actually do for my skin. Skin has been an interest of mine since I was very young. As many of you know I am a certified high definition makeup artist. I was trained in Hollywood by Margaret Kimura, celebrity makeup artist. I have done bridal makeup for more weddings than I can count…

Wedding pics 1

 

wedding pics 2

I’ve done makeup for tv show trailers, commercials, and print. You can even find my name on IMDb…I’m Hayley Mason (2) on there, apparently there is already a makeup artist named Hayley Mason out in Hollywood. It’s also really crazy to see someone on tv who has sat in your makeup chair before. That has happened to me a few times and it’s totally wild.

print and tv

I did the makeup for Diane’s latest professional head shots, as well as her book cover for Practical Paleo, and I also did Liz Wolfe’s makeup for her cover of Modern Cave Girl–go pre-order. Oh, and I always do my own makeup for any professional photos that are taken of us :)

hay liz diane

Makeup was my first passion, and really started at a very young age for me. My mom always told the story of me eating two tubes of red lipstick when I was really small (my first taste of toxins, yum)… After getting into makeup it wasn’t long before I was interested in skin care. Every teenager wants clear skin, and it didn’t take me long to figure out that the first step to flawless makeup is flawless skin. Unfortunately for me, I did a number on my skin after years of wearing MAC, Bobbi Brown, and every other designer line of makeup I could get my hands on. My skin was by far the worst when I was living in Los Angeles being trained to do makeup for TV and print. Everyday we would paint using our own faces as the canvas. I would go home from class with tons of makeup on. Before I knew it my cheeks had a good bit of congestion, and I was left picking at my face morning and night.

After I left LA I went to live on Long Island with my Aunt. A friend of hers was a medical esthetician, and happened to have been great friends with my makeup idol, Kevyn Aucoin. My mission was to train under her and learn all I could learn about skin care. I was her little assistant, and would watch her do all sorts of medical skin treatments. In that medical spa I was introduced to Jane Iredale mineral makeup. It was my first time ever using mineral makeup, and I was in charge of doing camouflage makeup on post op patients, one of my challenges being to cover scars on a woman who had a bad face lift. Keloid scars were along her jawline and around her ear, but I covered them up with no problem using Iredale.

While I was in New York I realized I had a real passion for skin care and wanted to take it to the next level. I came home to Pittsburgh and started school to become an esthetician. My first job as an esthetician was at a new wellness center in Pittsburgh, and I was able to recommend Iredale as the makeup line they brought in to the spa. I was really happy to be working with Iredale again, and was even happier to be making a difference for women with skin conditions that never thought they would feel great in makeup. One of the things I did at this wellness center was makeup workshops where I taught a group of women how to apply the mineral makeup, and taught different types of  makeup looks like a smoky eye, day makeup, and how to turn day makeup easily into evening makeup for a work day that ended with a night out with friends. It was fun, but the salon world just wasn’t for me. It can be pretty cut throat, and to be honest I’m not the best person at convincing people they need to spend money on products. Performing skin care services and makeup applications just turned into a stressful sales job, instead of helping men and women have healthy skin.

Through my journey of doing work as an esthetician and makeup artist, I had my battle with my own skin. While I was in New York my esthetician mentor would extract me, and do peels and other treatments on me to help with the congestion in my skin. I used every product under the sun from medical products and peels, to “all natural” skin care products. The list went on and on, and I never improved my skin enough to feel comfortable to go out in public without makeup on. My skin was red and splotchy and I always had little bumps on my cheeks.

Right before starting Paleo, I took myself to a medical spa in Pittsburgh for a facial, and ended up with a chemical peel because the esthetician there was concerned by the small red bumps on my skin and thought I needed something more aggresive. For a week my skin literally peeled off of my face and I looked pretty scary. I was strongly instructed to NOT peel the skin from my face (or I would scar), but I could cut the hanging pieces of skin off of my face with scissors–cute right? I enjoyed the results of the chemical peel, but like any procedure, the results don’t last if you haven’t figured out the root cause of what is going on. It’s like getting liposuction for example, you can suck out all the fat you want, but if you don’t change your eating and start exercising you are just going to acquire body fat again. While all of this was happening I was thinking I was eating well, but I really wasn’t. I was vegetarian, eating soy and grains, and sugar. Along with skin issues, I also was having weight issues. Any time I had ever done any sort of diet or cleanse that removed sugar, and grains, and included animal protein and vegetables my skin looked amazing. Coincidence? I think not.

After starting a Paleo diet my skin greatly improved, along with other positive changes from my new eating habits. When I started Paleo I definitely was doing the Paleo diet that most of us are introduced to, which is lean meats, olive oil, and green vegetables. I wasn’t eating red meat, I wasn’t eating important nutrient dense foods like bone broth, butter, organs, pastured animal fats, and fermented foods. At this point I didn’t even understand the gut/skin connection, and I really didn’t understand the importance of having a healthy gut in the first place–I mean I did, but I didn’t. Around this time our good friend Liz had started talking about natural body care on her blog. I was first intrigued by the “no poo” alternative to hair washing she posted about, and then the oil cleansing method. By the way…when you are telling friends or family about “no poo” make sure you fully explain what that is before you say the words “no poo” or else expect a reaction like I got which was “umm…isn’t that unhealthy to not poo…” whoops.

I told Liz that I was going to give no poo, OCM, and natural deodorant a shot. I have only had short periods of time where I used antiperspirant deodorant anyway because my grandfather (Dr. Murray Susser) has always said it causes breast cancer, so my mom told me I wasn’t allowed to use it when I was young. I always tried to use natural deodorants, but there were definitely some times in my late teen/early twenties when I used some girly smelling things. I also probably smelled worse because I ate poorly. Now for my pits, I was going to give baking soda and coconut oil a shot. All of this started happening right before the very first AHS in Los Angeles. I remember I took a little baggy of baking soda into the conference just in case I needed a dusting of smell protection throughout the day (good thing there wasn’t a bag check or else I probably would have gotten arrested for a suspicious looking thing in my bag…maybe not arrested, but at least pulled aside for further questioning).

The oil cleansing was the only thing I stuck with through and through. I went back and forth for a while between washing my hair with baking soda and using a gluten free shampoo, and I also tried out a few natural deodorants and used a salt spray along with coconut oil and baking soda. The oil cleansing really helped my skin, and it was noticeable right away. I started out using an oil blend of castor oil and apricot oil from Whole Foods, but eventually I switched to just organic virgin coconut oil. That’s what seemed to work best for my skin, and I love coconut oil. Plus coconut oil has really strong anti-viral properties so I figured it was probably great for breakouts. In about 6 months my rosacea went away. It was amazing. The tiny bumps were finally gone and my skin looked smooth for the first time in years. I was thrilled!

0-3 monthsBy the time the first Paleo FX had rolled around I was taking Green Pastures Fermented Cod Liver Oil, and was about to learn of Green Pastures Beauty Balm. Liz once again started the trend. I started using that cream and my skin became even better! I couldn’t believe it. I joked often about the smell, and it’s true, it was awful. The first jar I got smelled so bad that at night Bill would walk into the bedroom and be like “are you farting?” and I’d say “no, I have that cream on…” The next batch of beauty balm was much better. Just a slight fish smell, but mostly smelled like cranberry and orange. Bill even started using it too, and realized that beyond the smell it was magic cream. I used a ton of it every night for weeks before our engagement photos and my skin was great!

1 year OCMSometime last year Liz once again got me hooked on more fun skin things. One day I got a package in the mail of Primal Life Organics skin products. My dear friend Liz wanted to make sure that I got to try some of Trina’s products. I was hesitant at first because I was really loving using coconut oil and beauty balm, but I gave in. It was odd to me at first to be doing a skin care regimen similar to what I used to do: cleanse, toner, moisturizer or serum. Everything smelled fresh and natural, and my skin felt great after. The one thing that did happen to me after starting the PLO was that I broke out a little. This didn’t happen with the oil cleansing method surprisingly, but it’s very common, and a normal reaction. One of the things I realized early on (before Paleo) with my skin was that I wasn’t properly treating it. I was treating my skin as though it needed to be seriously dried out, and needed lots of harsh products to make it smooth and clear. What really was going on was that my skin was sensitive and more on the dry side. My skin was over-compensating by producing more oil because I kept drying it out with harsh products, and then I would have congestion and irritation, and a ton of oil production in my t-zone from my skin trying to over-compensate for the lack of hydration.

Back to my breakout after starting PLO: It’s very common to experience a break out when switching to an oil based cleansing method. What can happen is the oils can pull the toxins to the surface, and really get your skin to purge the crap that is under the surface. The other thing is that your skin will adapt to the chemical products you are using (just like our bodies get used to eating gluten, you don’t realize how much it is hurting you until you remove it), in which case the skin will need to rebalance once you are using chemical free, oil based products that actually work with your skin instead of against it. A new skin care approach can take up to a month or even slightly longer before your skin has completely rebalanced.

Now that I have been using Primal Life Organics for several months, I am completely hooked. My skin looks absolutely amazing, and I am using a product that I feel 100% good about putting on my skin. Your skin is your largest organ, and the things you put on your skin get absorbed into your bloodstream. It’s very important to put non toxic products (things you would/could eat are best) on your skin. The other thing that I love about Primal Life Organics is that the products are so high quality, they could be used in a spa for facial treatments, and I really feel that they should be! If I were still practicing skin care in a spa I would be trying to get these products into the salon to use for skin treatments. They are that good.

So now that I have burned your eyeballs off telling you my whole life skin story, let me break down for you what I do and don’t do now. What has helped my rosacea, and how I am taking care of my skin in preparation for our wedding (I mean one of the things on our Knot.com check list is for the bride to start her skin care regimen…this is important stuff people!)

Things I used to do to my skin that I no longer do: 

Perfume: Super toxic, and truthfully anything with a really strong perfume smell gives me an awful headache now. I used to walk through a spritz of perfume anytime I went out.

Deodorant: Another really toxic product that has been linked to breast cancer. I went through a phase of using Dove antipersperant deodorant in my teens.

Body wash/body lotion/sunscreen: More toxins. The chemicals in skin lotions and sunscreens have also been linked skin cancer, and it’s becoming known that these products are more dangerous on the skin than getting natural sun exposure.

Shampoo/Hair products/Hair color: I can’t use regular shampoo because it seriously irritates my scalp, but it took me a long time to realize this. I get extremely itchy. I also no longer use chemical hair color due to toxins getting into the bloodstream, and I also do not put any chemical hair products on my scalp. I used to use the best salon shampoo I could get my hands on, and darkened my naturally medium brown hair with chemical color for a deeper hair color.

Makeup: MAC and Bobbi Brown were the only makeup I used to wear because I thought that was the best. Sephora was also one of my favorite shops, I loved all of the designer makeup in there.

Teeth: I always tried to use more natural toothpaste, but even that has undesirable ingredients. I also probably used fluoride–eeeek!

Skin products: I did chemical peels, manual extractions, face masks, acne cleansers, anything harsh or abrasive went on my skin. All of these things just made my skin worse.

Food: I was always eating “diet” food from my late teens to early twenties. Chemicals, low fat, fat free, lean meat, etc. After that I was vegetarian until I was 24, no animal protein and lots of grains and sugar.

What I’m doing now that has drastically changed my skin:

Perfume: None. My natural smell is great since I eat well and take care of my body. Every once in a while I will use a vanilla essential oil, but usually I just don’t fuss with it. My 13 year old cousin Paige even told me recently that if she hugged a bunch of people with her eyes closed she would know which one was me because of my smell, and she said that was a compliment. Adorable.

Deodorant: Primal Life Organics Pit Stick in Lavender. The ingredients for this are coconut oil, baking soda, lavender essential oil, and beeswax (not in that order). I absolutely love this deodorant. It lasts for months, smells wonderful, and is just what I need to smell fresh all day long.

Body wash/body lotion/sunscreen: In the shower I either use some sort of lard or tallow soap (I love Grandma’s Lye Soap made with lard), or I will use Dr. Bronners liquid castile soap or unscented bar. I also use Dr. Bronners liquid soap to shave my legs and underarms. For body lotion I use coconut oil. You will smell like “a tropical traditions egg” as Bill will call me when I lather up in coconut oil. Shea butter is also great for moisturizing. For sun protection, I use Badger sunscreen (can be found at Whole Foods), clothing, or hats. Dr. Mercola also makes sunscreen that is non-toxic that I have tried, and I believe Epicuren makes a pure Zinc suncreen (don’t quote me on that). Your best bet is to get out of the sun when it is the strongest, or when you feel like you are burning. Nobody needs to be a hero with the sun, vitamin D is super important, and having a glowing tan is nice, but cooking yourself in the sun all day long isn’t cute.

Shampoo/Hair products/Hair color: I love, love, love Primal Life Organics Dirty Poo, and shampoo bar. Dr. Bronners is okay for shampoo as well–Bill likes to use that. I also love using baking soda for shampoo, and rinsing with apple cider vinegar. The smell from that isn’t the best, but ACV is super great for your hair and scalp, it really has helped with my itchy scalp. Currently I have been trying out the 100% Pure healthy scalp shampoo which I like. All the ingredients are clean, and it is gluten free (not all of their shampoo is gluten free so make sure you read ingredients if using it). I rarely put product in my hair anymore. For straightening my hair I will do some Holistix brand lite oil (this is argan oil, but has some non-ideal ingredients), but I’m going to try the Kinky-Curly brand hair oil. I love the tropical traditions hair oil for deep conditioning overnight, and I like the Kinky-Curly hair spritz for when I leave my hair natural, which is curly. I only use henna for color now. I absolutely love it. It is a bit of a pain to apply and wash out, but it’s worth it. It gives my hair beautiful rich color that still looks natural, and it fades evenly. I use Lush brand Caca Noir henna for a deep brown color.

Makeup: I have been using Jane Iredale mineral makeup for almost 10 years. I use it on all of my brides and for all photoshoots. It photographs beautifully, lasts all day long, and doesn’t feel like you are wearing any makeup. It is meant to act as a barrier on your skin to protect it from airborne pollutants, and still allows your skin to breathe while you are wearing it. 100% Pure and Caren Minerals have some better ingredients than Iredale, but I haven’t tried those brands yet. I do not wear makeup everyday, and often not even every week (perk of working from home). I also NEVER recommend sleeping in your makeup. It doesn’t matter if your makeup is the most magical mineral makeup ever, it will congest your skin if you sleep in it. Always go to sleep with a clean face so your skin can recover and rejuvenate during sleeping hours.

Teeth: I mentioned on Facebook that I just went to the dentist the other day and the hygienist told me my teeth were beautifully white. She said “keep doing what you are doing!” What I am doing is using PLO Toothpowder and Gum Serum. We tried the orange toothpowder before and really loved it, but found that the peppermint one really made our mouths feel fresh, just like toothpaste. I often will rinse with peroxide to kill bacteria as well (a trick my grandpa told me to do to prevent cavities and whiten teeth), and also will brush with baking soda for extra polish. My daily routine is to floss with organic floss, and brush with PLO toothpowder and gum serum. I also brush my tongue, and/or gargle with the gum serum mixed with water, or OraWellness mixed with water. Both of those products are great for killing bacteria in the mouth.

My current evening skin routine:

  1. If I have makeup on I will do the typical oil cleansing method to remove my makeup. This means I massage coconut oil into my skin to lift all of the makeup, including my eye makeup (people with contacts, make sure you take them out before doing this).
  2. I then run a wash cloth under warm water, wring it out, and place it over my face. I then press the warm cloth into my skin lightly to steam my face, and then wipe away all of the makeup.
  3. After that I will then cleanse with Primal Life Organics Earth cleanser, sometimes using my clarisonic machine to remove any residual makeup, and to exfoliate and polish my skin lightly.
  4. After cleansing I use the Primal Life Organics Infiniti Toner (this is extremely refreshing and can be used to freshen your skin in the afternoon after a long day).
  5. After toner I apply either the beyond moisturizer or serum. Every now and then I will also use Fire and Ice, which I love. It really makes your skin glow! Often I will use Green Pastures Beauty Balm before bed and apply Beyond for daytime. If I have a slight breakout I will apply Neem Oil to my skin, which is great for breakouts, and a bug repellant (you will know why when you smell it).
  6. If I have not worn makeup all day then I just go through the Primal Life Organics routine without the makeup removal step of course.

Morning routine: Sometimes I cleanse with the Earth cleanser, sometimes I splash with water, and sometimes I just give myself a spritz of the Infiniti toner. I always wash my face after a workout, and will also keep an extra bottle of Earth cleanser in the shower to wash my face in the morning easily in the shower, but now that my skin has normalized I don’t have to wash it all the time, and I can get away with just a splash of water.

Food: Nutrient dense Paleo. Bone broth as much as I can. If I can’t drink broth then I supplement with Great Lakes Gelatin. Organ meats as much as I can (I don’t do this as much as I should, but try to remember to hide it in burgers or meatloaf when we make them), a serving of fermented foods a day (usually 8 oz of kombucha), supplements which are ones that make me feel good (and I don’t remember to take them everyday)–consult with your own doctor on supplementation. Fermented cod liver oil. We only cook with saturated fat (grass fed butter, ghee, coconut oil, pastured lard, duck fat, and tallow). Pastured meats and eggs (lately duck eggs), organic vegetables, organic fruits, and I try to limit my sugar consumption–especially lately because my first wedding dress fitting is in about a month. I don’t eat nuts unless we are baking with almond flour and we really limit that. I don’t drink coffee, and I try to drink enough filtered water throughout the day.

Something that I really want to stress here is that this was NOT an overnight fix. This was something I have worked toward for over a year. I have been eating strict Paleo for 3 years, and oil cleansing for 2 years. It took me about 6 months for my rosacea to clear up, but about a year for my skin to look completely different from how it looked before. Now my skin is pretty close to flawless.

The other thing that is really important to know is that it took the right skin care, and the right food for this to happen for me. In my mind you can’t do either/or. It takes internal and external work. You can eat an amazing diet and ruin your skin with chemical products, and you can use all the Primal Life Organics you want, but it may not help completely if you aren’t eating the right foods. The way your skin looks is a huge indicator of how healthy you are on the inside, and putting the right “food” on your skin is what will really make your skin shine. If you would like to learn in full detail how you can heal your skin from the inside out, I recommend purchasing The Skintervention Guide. I fully credit Liz Wolfe for teaching (and inspiring me to enjoy skin care again) me about how to treat and heal my skin naturally, and I can’t thank her enough for that!

Skintervention_Guide cover

Here are my tips for preparing your skin for a big event (like a wedding):

1. Do not wait until the last minute to change your skin products. As I have explained above it can take up to a month or more to adjust to a new skin routine, so to be safe you will want to start 4-6 months before an important event, and also for damage control if something really isn’t working for you.

2. Limit sugar, grains, and other gut irritating foods. Cleaning up your diet is going to significantly change how your skin looks, as well as how quickly your skin improves with oil cleansing.

3. Introduce nutrient dense foods into your diet like broth, gelatin, pastured meats, colorful vegetables, fermented foods, and pastured animal fats as well as coconut oil. These will heal the gut and make your skin glow!

4. Reduce stress. Meditate, take a yoga class, go for a walk, listen to calming music, cuddle with your pet. Avoid stimulants like coffee (especially people with roscacea) and dark chocolate bars, and try some Natural Calm at bed time, or relaxation tea.

5. Make sure you are getting adequate vitamin D, and A. This is where fermented cod liver oil comes in handy. The butter oil blend is even better because you get A, D, and K2 which work together to create skin magic!

6. Purchase “clean” makeup, or better yet-try going a while without wearing any. Don’t ruin all the good work you are doing for your skin by covering it up with chemicals. This will reverse the progress you are making.

7. Drink lots of water, and adding fresh lemon juice is really detoxifying! This will really make your skin glow.

These are all things that I do myself. Our wedding is the end of August, and I have no doubts that my skill will be lovely on that big day.

That’s my skin story, and I’m sticking to it. Please remember that these are all things that have worked for me personally, so I cannot offer them as a solution for what may be going on with your own skin, but hopefully this information can help guide others to get on the right track to better health inside and out.

The Giveaway

For the next three days we are running a complete skin wellness giveaway. The lucky winner will be receiving:

  • One free copy of Liz Wolfe’s Skintervention Guide
  • Our new cookbook The 30 Day Guide to Paleo Cooking
  • a $100 dollar gift card to Primal Life Organics.

This is the complete package to get you started on your healthy skin journey. Enter via the widget below!

a Rafflecopter giveaway
Trina has also been generous enough to offer a 15% discount at checkout for anyone who orders from now through Sunday. Just enter the coupon code “flawless” at the checkout!

A guide to our website

myKitchen IconThe Food Lovers Kitchen is the most interactive Paleo recipe and meal planning website on the internet! With an ever expanding collection of recipes, the site provides a variety of tools for users to make cooking real food easier than ever before. The recipes on the site are organized by category, and can be filtered by dietary preferences. Users can save their favorite recipes into “myRecipes” which is the basis for the myKitchen meal planner. Users have free access to this online tool, which allows users to generate meal plans and shopping lists. The site also communicates with the free myKitchen app for iPhone and Android. Recipes saved to myRecipes will also be sent to the users app account, for seamless meal planning integration. Bill and Hayley, the creators of this site, also have three cookbooks in print, as well as an interactive eBook. Read on to learn more about the extensive features available on this site. Future platform projects include user-uploaded recipes on the site, a V2 of the myKitchen app, and social updates to the site.

Main Site Components

Browse our collection of over 350 recipes, organized by category

- Filter recipe results by a variety of dietary restrictions (Dairy-Free  /  Egg-Free  /  Nut-Free  /  Nightshade-Free  /  FODMAP-Free  /  Sugar-Free)

Menus for special occasions, organized seasonally

Full menu for 21 day sugar detox

30 Day Intro to Paleo ebook guide (full month of paleo meals to help you get started)

the Primal Palate Blog, which has been running nearly 3 years, originally “The Food Lovers Primal Palate” – thus where our name came from.

Community Forums

Store with shirts, books, ebook, our favorite products, ingredients, and much more

Answers to Frequently Asked QuestionsAbout PaleoAbout Usand additional resources.

Our Cookbooks

make it paleo gather the 30 day guide to paleo cooking

Make it Paleo - over 200 recipes fit for any occasion (October 2011)

Gather – The Art of Paleo Entertaining (April, 2013)

The 30 Day Guide to Paleo Cooking - a whole month of paleo meals with a meal plan, shopping lists, and guides (June, 2013)

The 30 Day Intro to Paleo eBook (July 2012)

 

myKitchen Meal Planner Tool (FREE)

myKitchen is a powerful interactive meal planner that allows you to drag and drop your recipes into a fully customizable meal planner and generate tailored shopping lists. Here’s how it works!

Paleo Meal Planner - myKitchen

1. Register for/Login to the site (it’ll only take a second, and it’s free)

*You will receive a verification email, which will contain a special link you’ll need to click before you can login.*  This helps us prevent spam accounts from registering.

2. View any recipe on our site and click “Add to myKitchen”

These will be stored as favorites (so to speak), which you can use in the meal planner. These recipes also sync to our free companion app for iPhone and Android!

Add to myKitchen - paleo meal planner

 

3. Click “myKitchen” in the middle of the menu bar to access the meal planner

myKitchen is now front and center on the website. Click myKitchen to see your favorite recipes and any meal planning you’ve been working on. You can even save what you’ve been working on by clicking “Save all menus” under myMenus.

mykitchen top nav

 

 

4. Drag and drop recipes from myRecipes (left column) into myMenus (center column)

myRecipes are organized by category, and provide you with quick information to help make meal planning easier. You’ll see how much each recipe makes (and don’t worry, you can change it later), how long it’ll take to make the recipe, and there is also a quick link to view the recipe easily. Hover over a recipe to reveal an “X” which will allow you to delete it. To add recipes to the meal planner (center column), just drag and drop! 

paleo meal planner

 

 

5. Change serving sizes, rearrange days, and add or delete days in myMenus.

In the meal planner, you can change serving sizes of recipes, and it will reflect updated values in your shopping list. You can also add or delete days, and rearrange them. If you want to do a whole month’s meal planning in one shot, go for it! It could also be equally useful if you are planning a large get together. Simply add recipes to myKitchen, drag them into the meal planner, increase the serving size, then print or email the shopping list to yourself. It couldn’t be easier!

 

Paleo Meal Planner

 

 

6. Delete any ingredients you have, then print (or email) your shopping list and meal plan.

In the right column, you’ll see ingredients you need organized by type. If you know you have a certain ingredient, you can delete it from the shopping list to avoid confusion. Once you’re ready, click Print or email it yourself. If you want an even more mobile-friendly user experience, download our free companion app, called myKitchen, available for iPhone and Android.

 

7. Click “Save All Menus” at the top of the center column if you want to save your work!

Keep track of what you’ve been working on by clicking save. It’s located in the center column, right below myMenus.

 

myKitchen App for iPhone and Android (FREE)


Download the iPhone App 

Download the Android App

The “myKitchen” app is a highly interactive paleo meal planning app for iphone and android that you can take anywhere with you. myKitchen can work alone, or as a companion app to your account on The Food Lovers Kitchen. The recipes you save as favorites on the website will automatically sync to the app on your phone (and vice versa!) That means that you can browse our website on your computer and then when you go to the store, you’ll have everything at your fingertips on your phone with the myKitchen app: our entire catalogue of recipes, your saved recipes, a customizable meal planner, and it will even generate shopping lists for you.

myKitchen is the easiest way to take your favorite Paleo, Primal, and Gluten-free recipes with you wherever you go. You can save your favorite recipes, create daily meal plans and unique menus, and even generate shopping lists.

Features:
· Browse our collection of (350+) gluten-free, paleo recipes
· Save your favorite recipes
· Create your own daily meal plans and unique menus
· Generate customized shopping lists,
· Enjoy instant access at your fingertips, anywhere – even when you don’t have a signal!
· Automatically sync to your own personal workspace on primal-palate.com

Pulling from our website’s database of grain-free recipes, myKitchen is perfect for people who are following the paleo diet, families on the go, Crossfit athletes, those who are striving for weight loss, people with a gluten allergy such as Celiac Disease, and anyone interested in a natural, safe and effective means of achieving fat loss through a healthy diet.

 

 

 

 

 

 

Best of all, we have released myKitchen as a FREE app! We could not have done this without the partnership of our friends at US Wellness Meats. We spoke with John Wood back in May when we visited US Wellness Meats. He was very excited about the idea of teaming with us to provide a free meal planning app to the paleo community, and took a huge leap of faith by partnering with us to create this app. To thank the US Wellness Meats family making such a generous contribution to the greater good of our community we want toencourage you all to consider giving them your business when you want to buy good quality food. They offer grass-fed, free-range meats and a great variety of other products in their virtual storefront. They ship these meats and foods right to your doorstep! Visit US Wellness Meats and put in an order to say “thanks” to the amazing folks that helped make this free app possible.

 

[here are some screen shots from the iOS version!!]

 

 

   
   
 

The 30 Day Guide to Paleo Cooking // Grain-free Donut Recipe

By now, you know that we released our second print cookbook, Gather – The Art of Paleo Entertaining last week. This book has received a lot of praise from the community, and we are so excited to see people start cooking from this book for their friends and family. What you may not know is that we’re about to release our 3rd cookbook, titled The 30 Day Guide to Paleo Cooking. We know what you’re thinking, and you’re right… we ARE crazy. But we also care tremendously about providing tools to help people eat better. Plus we love to create recipes together, and what better way than to share that love through cookbooks?

Gather 30 Day Guide to Paleo Cooking Cover

Why did we write this book?

We wrote this book while we were also working on Gather. Sounds like a great way to go insane, but it actually made a LOT of sense to us to work this way. Each week, we would plan recipes for our elaborate dinner menus for Gather. During the weeks of recipe development, the two of us ate squeaky clean Paleo meals, followed by the dinner parties we threw for Gather on the weekends. It made perfect sense to chronicle these strict paleo meals from our weeknights, and store them up for a new book on clean paleo cooking. Thus, our third book was born!

The 30 Day Guide to Paleo Cooking is aimed squarely at getting more people acquainted with the Paleo lifestyle in an easy-to-manage package. We hear it all the time (and some of us even say it), “try Paleo for 30 days…” and you know how the rest goes. The thing is, how can we expect people to try it for 30 days without a clear road map? Our new cookbook is the perfect guide for people looking to adopt a Paleo lifestyle.

What’s in the new book?

  • Part 1 covers the basics of the Paleo diet. We have tailored the information in this section to include some of the many topics we’ve been asked to discuss over the last few years; the questions people actually need answers for. How do I build a meal? How do I go grocery shopping? What can I eat and drink? What sort of ingredients do I need to stock my kitchen? 
  • Part 2 provides the actual meal plan, which guides the reader through their first 30 days of Paleo. This isn’t meant to be trial by fire in the kitchen. Rather, the meal plan is geared towards busy people who need to find the balance between creating delicious AND easy meals. This section contains easy-to-follow weekly meal plans accompanied by handy shopping lists, all of which are available as tear-outs in the back of the book.
  • Part 3 of the book is a presentation of 75 of our best new recipes, which are squeaky-clean Paleo. You won’t find any desserts or sweet treats in this book. The recipes are tasty, easy to execute, and won’t put a strain on your wallet either. We’ve put a lot of thought into the recipes, and hope it shows.

 

We think this book not only has the ability to benefit anyone that cooks, but even change lives!

Whether you are new to Paleo or have been doing it a while. The recipe ideas are fresh and creative, so we think long time Paleo folks will appreciate the new meal ideas too. If you have loved ones or friends in your life you want to adopt a healthier lifestyle, this book is the perfect guide to get them started.

30 Day Guide to Paleo Cooking

How is this book different from our other two books?

That’s a great question! Here’s how this one is different from Make it Paleo and Gather:

  • 75 ALL NEW RECIPES. That means you wont find overlap between the recipes in Make it Paleo and Gather. There are a few very basic recipes that are necessary to repeat (like mayonnaise), but the real food recipes are all different, and we think you guys are going to love them.
  • The recipes are the most straightforward and “cleanest” out of our three books. The recipes are about as easy as those in Make it Paleo, but you won’t find any desserts in this book. (The closest we get to an indulgence is a lone recipe for almond flour pancakes.) 
  • 30 Day Meal Plan with Weekly Shopping Lists and tear-out guides. This book lays out a full month long meal plan, which makes adopting a Paleo lifestyle easy and fun.
  • Accessible, easy to understand info on the Paleo diet. While the basic stuff hasn’t really changed, we’ve added a ton of information to this section to make things plain and simple.
  • Tear-out Guides. Take the meal plans and shopping lists with you to the grocery store!
  • 24 bonus “Express Eats” recipes in the back of the book to help you build additional meals on your own.
  • Meal building tips and shopping tips
  • Success Stories (will yours be in the next printing!?)
  • Answers to frequently asked questions about topics such as Cholesterol, Gluten, Carbohydrates, Soy, Fats, Calcium, and much more!

 

How is this different than your current eBook?

The structure and general layout are very similar, but the content in the book is all new and/or expanded. The current eBook is going to be retired this summer, and will be replaced by a digital version of this book. We will provide more details about this transition closer to the release date, but the print book will be available first.

 

Here’s the bottom line: you should get this book

Whether you’re just starting your Paleo journey or are a multi-year veteran of grain-free eating, this book is going to be a great addition to your bookshelf. The easy, approachable style we take towards the Paleo diet is super simple for people to adopt and see great results. This isn’t some over the top, crazy program…. the goal is simply to get you to try eating real, Paleo meals for 30 days. The results will speak for themselves. Maybe you have someone in your life that could benefit from this book, or maybe you just want the new recipes we’ve provided. No matter what the case may be, you’re going to be happy you bought this book.
Pre-order your copy now on Amazon or Barnes & Noble! It comes out June 11th (just one month from now!)

You know it, I'm in

 Pre-order the book here: http://bit.ly/30Paleo

Now the part of this post you are REALLY looking for… THE DONUTS

paleo glazed and chocolate donuts

Is it a little ironic that we are sharing a recipe for a very serious dessert while promoting our book for clean Paleo eats? Yep, we thought it was perfectly hilarious to share this recipe along with information on our new book, not just because  you will need to do a strict 30 days of clean Paleo eats after eating these donuts, but because yesterday when our first copy of the book arrived we said…“WOOHOO it’s here, it’s beautiful. Let’s make donuts!!”

The truth is, one of our favorite bloggers (and people in general) Jenni, author of The Urban Poser, has been taunting us with her ridiculously good looking donuts lately. If you don’t already follow Jenni, she is a miraculous Gluten Free/Paleo success story, and also happens to make beautiful food. Like, really beautiful food. So beautiful in fact that I tried my best to persuade her to publish a cookbook. Hopefully one day my wish will come true and she will. Also, she is a mom of two super cute boys with super cool names, and has an awesome husband who makes it very clear how in love he is with her (could you blame him?). She might be the grain free baking super woman. There are a few of those out there, and she is totally one of them.

Jenni and Ben The Urban Poser

I first found out about Jenni from our friends Stacy and Matt of Paleo Parents, because they always make her amazing marshmallows, and since I fail at making them every time (I blame our industrial KitchenAid mixer, but I know it’s really a user problem), I am known for begging Stacy and Matt to make them for me any chance I can get. True story.

Anyway, the other night I had a dream about making Jenni’s donuts. In my dream I made them, but they didn’t look anything like donuts. Some looked like cinnamon rolls, and some looked nothing like food at all, and I had to share them with everyone so I didn’t get to eat much. We had a donut pan from Crate & Barrel sitting in one of our prop shelves, so I figured I would take this as a sign to test it out with my own donut recipe. I do want to try Jenni’s donut recipe, but I will wait until I can get my hands on a donut maker. Yes, I just said donut maker.

paleo glazed and chocolate donuts

 

paleo glazed and chocolate donuts

 

paleo glazed and chocolate donuts

 

paleo glazed and chocolate donuts

 

paleo glazed and chocolate donuts

 

paleo glazed and chocolate donuts

 

paleo glazed and chocolate donuts
paleo glazed and chocolate donuts

For this recipe I used my own knowledge of baking with almond and arrowroot flour, as well as gazed over a few baked donut recipes on the web, and came up with my own donut trial. It worked really well! I’m positive they would be better in a donut machine, but we really enjoyed them baked in the oven. I made two topings for the donuts, a simple dark chocolate ganache using Dagoba dark chocolate drops and organic palm shortening, and I also was very sinful and made a glaze using Whole Foods organic gluten-free and cornstarch-free powdered sugar and lemon juice. AH-MAZE-ING. When I sent my future sis-in-law a photo of the donuts her response was…”umm wedding cookie table, get on it!” Don’t worry sis, I’m already on it!

Anyway, we hope you all enjoy this recipe for grain free donuts, and forgive us for our sinful use of powdered sugar. And if you hate our recipe, go try Jenni’s!

 

Grain Free Donuts

1 of 9 Photos
prep time
10 minutes
cook time
30 minutes
ready time
40 minutes

These fluffy and sweet donuts are a fun treat to enjoy when you just want a donut. Try them with the chocolate ganache and lemon glaze. You and your family will never know these are grain-free!

Serves: 12

Serves: 12decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 375 degrees.
  2. In a large mixing bowl, combine the almond flour, arrowroot flour, baking powder, and salt. Stir with a wooden spoon until combined.
  3. In a smaller mixing bowl, add the eggs, pure maple syrup, vanilla extract, and coconut milk. Using a hand mixer, blend ingredients until smooth.
  4. Pour the wet ingredients into the dry, and blend all ingredients with your hand mixer until smooth.
  5. Add your softened coconut oil to the batter, and blend again until all ingredients are combined evenly.
  6. Liberally grease your donut pan with coconut oil, and spoon about a cup of batter into a ziplock bag.
  7. Snip one of the corners off of the ziplock bag, and pipe the batter into the donut mold. More batter makes a fluffy donut, but you will have less total donuts. Filling the molds 3/4 full will yield about 12 donuts.
  8. Smooth the tops of the batter by carefully banging the donut pan on the counter, and smoothing any uneven spots with a spoon or your finger.
  9. Bake the donuts for 12 minutes, making sure to check then after 10 minutes. Remove donuts from oven, and allow to cool on a wire rack.
  10. Grease donut pan again, and repeat for another batch of donuts.
  11. Once donuts are completely cool, dip them into your choice of frosting. It helps to have the frosting in a shallow bowl to dip to donut. Place donuts in the fridge for a few minutes to help the frostings set before serving.
  12. If using the lemon glaze, refrigerate donuts after dipping, then dip a second time, and refrigerate once more to allow the glaze to set.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

Lemon Glaze

1 of 4 Photos
prep time
2 minutes
cook time
ready time
2 minutes

This zesty lemon glaze is perfect for donuts!

Serves: 6

Serves: 6decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Pour powdered sugar into small mixing bowl.
  2. Add lemon juice, and whisk until the powdered sugar has dissolved.
  3. Dip donuts into glaze.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

KitchenAid Giveaway! + Gooey Butter Cake

Any seasoned cook will tell you – there are essential tools in the kitchen that make cooking an absolute pleasure. Right at the very top of this list for those that bake is the iconic KitchenAid mixer. It’s not just a stand mixer, it’s a KitchenAid. There’s a difference. We were approached by KitchenAid last year to review and give away their gorgeous, top of the line 7 quart kitchen mixer. We received ours, and it quickly became one of our favorite pieces of equipment in the kitchen. Even when it’s not in use, it sits there – a quiet, calm, serene piece of candy apple colored sculpture. When you need to mix something, there is no substitute. Here is the Strawberry Shortcake recipe we made with it:

KitchenAid is a sponsor of the Senior PGA Championship every year, which is being held at Bellerive Country Club in St. Louis, MO. They asked us to work with them again, and make a recipe that would showcase our gorgeous 7qt mixer and also tie into the regional cuisine. Our knowledge of St. Louis food was limited to BBQ, so we were a bit stumped on that one. How in the world were we going to do that? Then, after some internet sleuthing, we found out that “Gooey Butter Cake” is a sweet staple in the area, and we set out to make a grain-free version.

 

We decided to make this new recipe to share with everyone who could make it out to celebrate the release of Gather. We took the basic idea of the St. Louis Gooey Butter Cake, and sort of flew with the idea to come up with our own recipe. This ended up being a deliciously moist vanilla cake with a smooth, creamy, and of course gooey layer of sweet cream cheese topping. We are sure this recipe is not exactly as the original, but it was quite a hit. We are lucky we got a bite before the party because by the time we were done signing books it was completely gone!

Gooey Butter Cake KitchenAid Mixer Accessory Port Gooey Butter Cake Gooey Butter Cake Gooey Butter Cake Gooey Butter Cake Gooey Butter Cake Gooey Butter Cake Gooey Butter Cake

 

St. Louis Gooey Butter Cake

1 of 9 Photos
prep time
15 minutes
cook time
50 minutes
ready time
1 hour

Serves: 24

Serves: 24decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 375 degrees.
  2. In a KitchenAid mixer, cream the butter and maple sugar.
  3. Add the eggs one at a time, combining with the butter and sugar in the KitchenAid mixer.
  4. Add the coconut milk and the first teaspoon of vanilla extract, and continue to mix until the wet ingredients are combined.
  5. Slowly add the almond flour, one cup at a time, and continue to blend.
  6. Slowly add the arrowroot flour to the batter, and combine.
  7. Add the baking powder, and salt to the batter, and continue to combine until smooth.
  8. Line a 9x13 inch baking dish with parchment paper, and pour the batter into the dish. Smooth the batter until it is in an even layer.
  9. Bake the cake for 30 minutes at 375 degrees, and then turn the oven down to 350 degrees. Continue to bake for a remaining 10-15 minutes, or until a toothpick comes out clean when tested.
  10. Give your kitchen mixer a good wash, to prepare for making the topping.
  11. While the cake is baking, add the cream cheese, powdered sugar (or your choice of sweetener), and the second teaspoon of vanilla extract to the KitchenAid mixer, and blend until smooth.
  12. Remove the cake from the oven and allow to cool slightly.
  13. Top the cake with the cream cheese mixture, and carefully smooth to cover as much as the cake as possible.
  14. Place the cake back in the oven and cook for an additional 5 minutes. Remove from oven and smooth the gooey topping over the entire cake evenly.
  15. Allow cake to cool, dust with additional powdered sugar if desired, and slice into small squares.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

The Giveaway:

To celebrate the Senior PGA Championship and the release of our new cookbook Gather, we’ve teamed up with KitchenAid to give away a 7 quart stand mixer to one lucky winner!

The Grand Prize: The KitchenAid® Pro Line® Series 7-Qt Bowl Lift Stand Mixer in Candy Apple Red

3 Runners Up: Each runner up will receive a signed copy of our new cookbook, Gather – The Art of Paleo Entertaining

 

Enter below.

Don’t miss the share button for extra entries! 

a Rafflecopter giveaway

Today is Release Day for Gather! (April 30, 2013)

Gather Cookbook Hayley and Bill

Today, April 30th, is the official release date for our second print cookbook, Gather – The Art of Paleo Entertaining! Inside this book, you’re going to find everything you need to throw a wicked Paleo party for your family and friends. There are themes of all sorts, menus for major holidays, and a wealth of recipes that will even spice up your weeknight meals. You don’t have to entertain to use this book, but if you do – the extra care and attention to planning the party and timing the meal go a long way towards ensuring perfection.

 

In Gather, you’ll discover that following a grain-free, Paleo lifestyle can benefit anyone, especially those who feel confined by the idea of a “diet.” The wealth of recipes and inspiring menu ideas in Gather aim to make the Paleo diet easy, accessible, and delicious for everyone and any special occasion.

 

 

order gather button

 

Here are some recipes you WON’T want to MISS!

SPRING MENUS

  • General Tso’s Chicken, from “Takeout Fake-Out” Menu
  • Braised Pork Belly – from “Casual Sunday Brunch”
  • Cranberry Scones and Orange Scones – from “Springtime Tea Party”
  • Meyer Lemon Tart – from “Easter Lunch”
  • No’tato Salad – from “Backyard Picnic”

 

SUMMER MENUS

  • Margherita Pizza – from “A Night in Tuscany”
  • Apple Pie with a Lattice Crust – from “Midsummer Garden Party”
  • Stuffed Red Snapper – from “Tropical Getaway”
  • Yuca con Mojo (Yuca with Garlic Sauce) – from “A Taste of Cuba”
  • Pan Seared Lamb Chops with Rhubarb Chutney – from “Urban Escape”

Gather Paleo Cookbook Menus

 

FALL MENUS

  • Pumpkin Chicken Chili – from “Harvest Dinner”
  • “Bleeding” Cupcakes – from “Spooky Supper”
  • Apple Veal Stuffing – from “Thanksgiving Feast”

 

WINTER MENUS

  • Sweet and Tangy Venison Meatballs – from “Hunter-Gatherer Feast”
  • Checkerboard Cake – from “Birthday Celebration”
  • Yorkshire Puddings – from “Winter Holiday”
  • Crostini with Goat Cheese and Fig Compote – from “New Year’s Cocktail Party”

Gather Paleo Cookbook Menus

And those are just a few of the 100 recipes you’ll find in this book. 

 

If you haven’t ordered the book yet, do it now! Orders are shipping from Amazon, and we just got word that the top COSTCO stores in the US may be carrying the book. Call ahead and check to see if they have it (sorry, we don’t have a list of stores yet). If your store does not have it in, ASK for them to carry the book! It never hurts to ask. We would LOVE to make a run at the New York Times Bestseller list, so please, please, please – encourage your friends to go out and get the book. IN-STORE purchases are especially important, so call your local bookstores to see if they carry it! 

order gather button

We’re thrilled to get this book in your hands. If you’re on Instagram or Twitter, use #GatherCookbook to tag your photos and tweets! We want to see what you’re making!

#GatherCookbook

If you like what you see, please head over to Amazon.com and leave a review of the book so that others are encouraged to buy the book. This helps us keep making free online tools for you, because book sales keep us buying groceries… and that’s pretty important for us!

We hope you enjoy the new collection of recipes. Thank you all for your endless support. Keep spreading the word about this book!

 

Cheers,

Hayley and Bill

 

Free Online Paleo Meal Planner and Shopping List Generator

Paleo meal planning just got a WHOLE lot easier.

 

Introducing myKitchen – the first free, online Paleo meal planner!

 

Paleo Meal Planner - myKitchen

 

myKitchen is a powerful interactive meal planner that allows you to drag and drop your recipes into a fully customizable meal planner and generate tailored shopping lists. Here’s how it works!

1. Register for/Login to the site (it’ll only take a second, and it’s free)

*You will receive a verification email, which will contain a special link you’ll need to click before you can login.*  This helps us prevent spam accounts from registering.

 

2. View any recipe on our site and click “Add to myKitchen”

These will be stored as favorites (so to speak), which you can use in the meal planner. These recipes also sync to our free companion app for iPhone and Android!

Add to myKitchen - paleo meal planner

 

 

 

3. Click “myKitchen” in the middle of the menu bar to access the meal planner

myKitchen is now front and center on the website. Click myKitchen to see your favorite recipes and any meal planning you’ve been working on. You can even save what you’ve been working on by clicking “Save all menus” under myMenus.

mykitchen top nav

 

 

4. Drag and drop recipes from myRecipes (left column) into myMenus (center column)

myRecipes are organized by category, and provide you with quick information to help make meal planning easier. You’ll see how much each recipe makes (and don’t worry, you can change it later), how long it’ll take to make the recipe, and there is also a quick link to view the recipe easily. Hover over a recipe to reveal an “X” which will allow you to delete it. To add recipes to the meal planner (center column), just drag and drop! 

paleo meal planner

 

 

 

5. Change serving sizes, rearrange days, and add or delete days in myMenus.

In the meal planner, you can change serving sizes of recipes, and it will reflect updated values in your shopping list. You can also add or delete days, and rearrange them. If you want to do a whole month’s meal planning in one shot, go for it! It could also be equally useful if you are planning a large get together. Simply add recipes to myKitchen, drag them into the meal planner, increase the serving size, then print or email the shopping list to yourself. It couldn’t be easier!

 

Paleo Meal Planner

 

 

 

6. Delete any ingredients you have, then print (or email) your shopping list and meal plan.

In the right column, you’ll see ingredients you need organized by type. If you know you have a certain ingredient, you can delete it from the shopping list to avoid confusion. Once you’re ready, click Print or email it yourself. If you want an even more mobile-friendly user experience, download our free companion app, called myKitchen, available for iPhone and Android.

 

7. Click “Save All Menus” at the top of the center column if you want to save your work!

Keep track of what you’ve been working on by clicking save. It’s located in the center column, right below myMenus.

 

8. TELL EVERYONE YOU KNOW, because this is HUGE!

We want everyone to know about and to enjoy this free tool! You won’t find a better FREE meal planner online!

 

And now, THE GIVEAWAY

We are so excited to offer this new tool to the community for free, because we think its going to make people’s lives easier… much easier! The next feature we are working on is allowing you all to upload your own recipes to our website. So, before you know it, you’ll be able to do meal planning with your own recipes (and your friend’s recipes), and our recipes! It’s going to be great!
We know you’re going to be sharing this anyway, so why not get rewarded for doing so? Follow the steps below to be entered for your chance to win a beautiful new Le Creuset 5 quart oval French Oven in their new color, Soleil!

Le Creuset 5qt French Oven Soleil

 

a Rafflecopter giveaway

Grain Free Pasta Bolognese

A few weeks back we saw an amazing looking post by our good friend Russ, author of The Domestic Man for Grain-Free Ravioli. When we saw his beautiful photo (all of his photos are beautiful if you haven’t seen his work) for the ravioli we thought how in the world did he accomplish this? The ravioli looked absolutely perfect. Then we saw the secret ingredient, Cappello’s Gluten and Grain Free Pasta. Russ had purchased lasagna sheets from this online company that uses almond flour to create their gluten free goods. We were intrigued…

Now, a little disclaimer to this ingredient is that it is NOT Paleo in our mind. It is a grain free alternative to pasta, but just like our desserts, it is NOT Paleo. Just a healthier option than the classic gluten-laden pasta. Also the pasta is pretty pricey (as it should be!) so even if you wanted to eat it every night, you probably wont just because of the price. Another reason that this specific food is great for that rare occasion that you just want something that really resembles real pasta. If you get fat from eating too much of this almond flour pasta then you can bet your butt that your bank account will be empty. Chunky and broke does not sound like fun.

Our first idea when we ordered the Cappello’s was to play an “evil” trick on Bill’s family, specifically his parents and maybe his sister. We laughed to each other at the thought of Bill’s mom’s mouth hitting the floor and her gasping at the idea of us actually making real pasta! I can hear it now…”What? Billy! Pasta???!!” Bill and I often think we are really hilarious, usually when others don’t. I guess it’s good that we at least both agree that we are funny. Also, we are both horrible liars, so that trick wouldn’t have lasted long, and Bill actually ended up telling his parents about the idea of tricking them before we could even do it…whoops!

Now for the bolognese…this is the real star of the show, and can be made and enjoyed without the Cappello’s noodles. You can enjoy this recipe with summer squash noodles, spaghetti squash, kelp noodles, or even just on it’s own! It definitely was fun eating this meal with noodles that looked and tasted like the real deal, but it’s absolutely not necessary! For this recipe I also hid half a pound of pastured chicken livers in the sauce and nobody even knew. Hooray for hiding sort-of-funky-tasting super foods in a yummy meal! Mmmm liver (not really)…

This meal was a lot of fun to eat. I doubt we will be making it again any time soon, but on the rare occasion that we decide to eat Cappello’s pasta we will enjoy it (which is what indulging is all about, right?)

3H5A5990

 

Bolognese Sauce

prep time
10 minutes
cook time
2 hours
ready time
2 hours

Serves: 8

Serves: 8decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Heat a large stock pot over medium heat, and add the chopped bacon to the pot.
  2. Saute the bacon until the fat renders and the bacon starts to brown.
  3. Add the diced onion, and continue to saute for 1 minute.
  4. Add the celery and onion, and continue to saute until the onion is translucent.
  5. Add the minced livers to the pot, followed by the ground beef and saute until brown.
  6. Pour the red wine over the meat and veggie mixture, and stir to combine.
  7. Add the tomato paste, and diced tomatoes, and continue to stir until all ingredients are combined.
  8. Season with salt, pepper, fresh basil, and fresh oregano, and then add the heavy cream to the pot.
  9. Bring sauce to boil for 5 minutes. Reduce heat to low, cover and simmer for 1-2 hours.
  10. Serve with Cappello's grain free pasta or squash noodles.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

Korean Inspired Beef and Vegetable Noodle Bowl

On Monday The 30 Day Guide to Paleo Cooking goes to print, which means that we are done with cookbooks!!! Well, done until we start working on our next book ;-) Which we already have an idea for, but we know a few people who may kill us if we dive into another book right away. Truthfully, with the wedding getting closer and closer (eeek!) and new development for our website needing to be done, we really don’t have time to start on another book until after our wedding (which is August 31st if you didn’t know!)

Gather 30 Day Guide to Paleo Cooking Cover

 

Do us an enormous favor, and please order both books if you haven’t already!

Order Gather here, and The 30 Day Guide here.

Gather is due out April 30th, and “30 Paleo” is due out June 11th. If you pre-order the books, you’ll be guaranteed the lowest price between time of ordering and time of shipping. Pre-ordered books also typically ship on or before the release date.

The good news about all of this is that we can get back to blogging!! Yay! We are so excited to get back to blogging. This is how it all started for us anyway! Things you can expect to see on our blog in the coming months will be, (tons of) shameless book promotion for our two new awesome books (seen above), new fun recipes, gardening things from Bill mostly-because he’s the expert on plants having graduated top of his class in Landscape Architecture (I’m marrying a smart cookie), and maybe some wedding stuff. Our wedding is going to be strictly gluten free, and as grain free as possible. We think we have upset a few non-Paleo people by not allowing for bread at our wedding, but tough gluten free cookies. This is who we are, and we are not going to budge on this one. It’s our big day, one of the most important days of our lives, and it’s also JUST two meals out of our guests entire lives that they wont be served bread. More importantly, we have many guests who get extremely ill if accidentally glutened and since most weddings don’t cater to gluten intolerance it’s really important that our guests can eat freely at our wedding. If you really want to hear my rant, let me tell you how many times Bill and I have gone to an event and not been able to eat the food (or the dessert). Many times. A little lack of bread wont kill anyone, in fact it will only help their health! Did I mention we will have a gluten free cake at our wedding, AND a gluten free cookie table? AND we are making sure to have a gluten free vegetarian option…I’m pretty sure nobody will leave our wedding saying “Man that meal just wasn’t the same without the rolls…” /End rant.

Speaking of our wedding, I’ve come into a bit of a dilemma with the whole wedding thing. And I’m going to get really real with you here…I, like any bride, would like to be thinner for our wedding (or at least a little leaner, or in better shape, or whatever), however…I don’t feel like doing the work to get there. Yeah, totally. I said on a recent podcast that when I first started Paleo I was super into being lean and thin, of course I was really happy that this way of eating made me feel better than I had ever felt before, and it was the first time I didn’t have to really try to keep weight off. But now I couldn’t care less if I am the leanest chick out there. Now, I just want to be healthy, and I don’t really think skinny is healthy for woman. I don’t know if healthy for me is a size much smaller than I am now. I do want to look my best for our wedding, and I wont deny that. So that is my dilemma, not something I’m obsessing about by any means, but it’s definitely in the back of my mind. Pretty much like “Ugh, do I really have to try to look better for this whole thing??” My first dress fitting is in July, so maybe I’ll just try not to eat Jeni’s Grass Fed Ice Cream or Hail Merrys and make sure I go to yoga. That probably will be good enough…

Now for the recipe. The other day we were shopping in Whole Foods and I spotted kelp noodles near the tofu. Don’t ask me why I was looking at tofu, but for whatever reason I was. I think I may have been looking for kelp noodles and figured they might be with tofu, but I can’t really remember. Anyway, we had yet to try kelp noodles, but have many friends who love them, so we figured why not give it a shot! Our first try was adding them to our super yummy Italian Wedding Soup from The 30 Day Guide to Paleo Cooking. I absolutely love this recipe. Wedding soup was one of my favorite soups as a kid, and making this soup also made me realize that I have a huge obsession with escarole, really huge. It’s awesome. Anyway, I decided to toss a bag of kelp noodles into the soup while it simmered at the end just for some added texture to the soup. I had heard that you want the kelp noodles to sit in warm liquid or under hot food for a little while so they soften. This seemed to work great. I added the noodles at the end, and just let the soup simmer for about an hour. The kelp noodles were awesome! We slurped up big bites of the long noodles like angel hair pasta, and Bill couldn’t stop saying how much he was loving that soup! Success.

Paleo Korean Beef Stir Fry

Tonight for dinner I decided to throw together a simple Korean inspired beef and vegetable noodle bowl using the kelp noodles again. If you cannot find kelp noodles near you, then spaghetti squash or zucchini noodles would work fine in it’s place. Next time I’m going to try zucchini noodles since we just got the super fun spiral slicer! A few of our friends used zucchini noodles from a spiral slicer in their cooking demos at Paleo FX and they looked amazing!! As soon as we came home we ordered one, and a Berkey water filter system (sweet).

We hope you guys enjoy this easy stir fry dish. We love adding coconut aminos to our stir fry’s for that delicious Asian flavor, it’s fantastic every time!

Korean Beef and Vegetable Noodle Bowl

prep time
10 minutes
cook time
40 minutes
ready time
50 minutes

Serves: 6

Serves: 6decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a large skillet, dutch oven, or wok, heat the duck fat over medium heat.
  2. Add the broccoli and bell pepper to the skillet and saute for 5 minutes.
  3. Add the carrot and cabbage to the skillet and saute for another 3 minutes.
  4. Add the garlic, ginger, and shiitake mushrooms, and continue to saute until mushrooms are soft.
  5. Pour the coconut aminos over the vegetables, season with salt and pepper, and continue to saute for 3 more minutes.
  6. Add the kelp noodles, and green onion, and stir to combine. Cook the kelp noodles for 3 minutes, and then transfer the vegetables into a glass bowl.
  7. Turn the skillet up to medium high heat, and in small batches sear the flank steak on either side for 1-2 minutes, or until browned.
  8. Place the cooked batches of steak into the bowl with the vegetables as they finish.
  9. Once you have seared all of the steak, turn the burner down to low heat, and transfer the beef and vegetables back into the skillet.
  10. Stir to combine all ingredients, turn the heat off, and season with a splash of toasted sesame oil if desired for flavor.
  11. Plate the dish, garnishing with sesame seeds and additional green onion if desired.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

Paleo FX 2013 VIDEO!

Hi friends,

Since so many awesome things happened at Paleo FX we figured rather than try to recount it all with words, we should just make a video to share. Sooooo that’s what we did.

Enjoy!

 

Perfectly Poached Eggs

If you follow a Paleo diet I’m sure you are not alone in having a serious love for super yummy, runny pastured egg yolks. In fact, I’m sure most of us can relate to that feeling of failure and disappointment when you crack an egg into a hot skillet of coconut oil and the yolk breaks. It’s almost as depressing as when bone broth doesn’t gel. Sad face.

brown eggs

For those of you runny yolk lovers out there we bring to you, “how to poach an egg perfectly.” This is one of those food science projects that can seem almost as complicated as making marshmallows (which I have failed at twice due to an inaccurate candy thermometer…) I will also admit that I have failed several times at trying to poach eggs, and thought I would be using an egg poacher forever. Then I made Bill help me, and we had success! Something you might not know about me is that I really don’t like reading instructions…like really. I get super distracted and my anxiety of having to learn how to do it keeps me from actually absorbing the information. Eventually I allow myself to learn, but often this happens, so I make Bill figure it out and then he can tell me what to do :) It’s a little sad, but true…

After some research on poaching eggs we found some instructions that seemed to be the easiest yet. Fill a skillet with water, and add some vinegar. Heat the water to 180 degrees, place the lid to a mason jar in the water (if you desire), and pour a room temperature egg into the water. 2 minutes later, voila! You have a super gooey, runny yolk. Nommmm. We served ours over some Brussles sprouts because we had to reshoot a photo for our soon-to-be released cookbook (#3, for those of you keeping track), The 30 Day Guide to Paleo Cooking, but you can enjoy poached eggs with your choice of veggies, bacon, hash, sausage… really whatever you desire! Oh and if you haven’t pre-orderd our 3rd book yet, you must! It is a fantastic guide that is great for beginners, as well as Paleo veterans that would like to do a 30 day clean eating plan. We do all the work for you with a 30 day meal plan, and shopping lists in the book! Plus we have made some really tasty new recipes for that book… about 75 previously un-released, brand spanking new ones!

Okay, now for the eggs….

Step 1: crack a few room temperature eggs into separate ramekins. This makes it much easier, and less risky when you pour the egg into the hot water.

Pastured Eggs

Step 2: Fill a large skillet with water, and add about 1/4 cup of vinegar. We used organic white vinegar, and aren’t positive apple cider vinegar would work, but you could give it a shot. We have read to add a splash of vinegar, and then also have heard to add 2 tablespoons of vinegar for every cup of water in the pot/skillet. We figured we had about 5-6 cups of water in our stainless skillet, so we just added 1/4 cup of vinegar. It worked just fine.

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Step 3: Heat the water until it reaches 180 degrees. You don’t want it to boil, you want it to be just around a simmer. Once the water reaches the proper temperature, place the lid rings of mason jars into the hot water if you would like your eggs to be secure and keep their shape slightly. The vinegar should do this as well, so the mason jar lid rings aren’t necessary, but definitely help.

candy thermometer

almost boiling water

 

poached eggs with mason jar lids

Step 4: Pour one egg into each mason jar lid ring, and allow to poach for 2 minutes. If your eggs are still cold, you will want to poach them for 3 minutes. Remove the mason jar lids with tongs, and remove the eggs from the skillet with a slotted spoon.

 


poached eggs
poached eggs with mason jar lids

poached eggs with mason jar lids

Step 5: Drain the eggs on a paper towel, and then serve with your choice of veggies.

perfect poached eggs

We loved these eggs. They take a bit more effort than just frying an egg in some bacon fat, but they are fun for a special food project. This may even be a fun science food project that you can do with your kids. It’s pretty exciting to see how the eggs turn out, and a great way to involve little kiddos in the kitchen!

Poached Eggs Recipe

Poached Eggs Recipe