TPV Episode 25 Show Notes: Let’s Hear it From the Boys

February 8, 2013 in Practical Tips, Practical Tips, Show Notes

Our twenty-fifth show!
Ep. 25: Let’s Hear it From the Boys

In this episode, Stacy and Sarah invite actual boys on the podcast! We’re joined by Stacy’s seven-year-old, Cole, plus the amazing Joshua of Slim Palate and the entire Hulet family (Jen, Ben, and their boys Oscar and Linus) of The Urban Poser to discuss how to be a real food kid in a processed food world. This one is quite the show! The kids, Cole, Oscar and Linus spend the first half being adorable, then, after they head to bed, the adults talk about defending their choices and affirming the healthiness of paleo kids.

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The Paleo View (TPV), Episode 25: Let’s Hear it From the Boys

0:00 – Introduction
1:19 – Questions with the Kids (also known as kids revealing their parent’s dirty secrets)
- Our guests are:
  - Cole from Paleo Parents
  - Oscar, Linus, Jen and Ben from The Urban Poser
  - Joshua from Slim Palate
- My three year old has tantrums when offered healthier food than his Mac and Cheese type favorites. How do I start to transition?
  - Annie’s Gluten-Free Mac and Cheese (not ideal, of course, but rice pasta is relatively non-reactive)
  - ZuSketti
  - Spaghetti Squash
  - Favorite Food Technique
  - Sarah’s post on getting toddlers on board
- How do I get me child to eat protein for breakfast if they don’t eat eggs?
  - Frozen Waffles are in Eat Like a Dinosaur
  - Easy Peasy Pancakes
  - Grain-Free Granola recipe
  - Steve’s Original Paleo Krunch granol a
  - Egg Drop Soup
  - We don’t deny the kids broth! Stacy just takes soup for lunch often!
  - Apple, Butternut Squash & Bacon (or Pecan) Breakfast Hash
  - Easy Butternut Squash or Pumpkin Porridge
  - Rosemary Spaghetti Squash Egg Nests
  - Raichini Muffins
  - Blueberry Smoothie
- What do you do about kids teasing you about food choices?
  - Snickerdoodle cookie from Urban Poser
  - Sea Snax
  - GoodByn Byntos with Dishwasher Safe Stickers!
  - Caveman Cookies
- What do you do when someone offers you a treat you can’t have outside of the house?
35:19 – Questions with the Adults
- Should I be concerned about my child who charts overweight? Should I see a children’s nutritionist?
  - Paleo Parents Meetup
  - Finian, our “overweight” child
  - Carbohydrate requirements for kids by Sarah
  - Paleo Physician’s Network
  - Primal Docs
- How do you deal with a daycare situation where food is provided?
- What do you do if you have someone in your life that sabotages your child’s diet?
  - Schindler’s List: A movie that features nudity, violence, Nazis, concentration camps, lots of dead people, Liam Neeson, and no color. Not appropriate for children at all.
Science With Sarah: Should you Supplement Paleo Kids
- Here’s an article from Paleo Diet Lifestyle that covers the things you may or may not wish to supplement.
- Green Pastures Fermented Cod Liver Oil
- Here’s a Time article on the study that linked multivitamins to earlier death
1:34:04 – Outro

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Tags: birthday, bully, child, cole, control, Dairy-free, doctor, favorite, Food, Gluten-Free, Grain-free, Healthy, How To, joshua, kid, kids, lunch, Nutrition, nutritionist, overweight, paleo, Paleolithic, parents, parties, party, percentile, perspective, primal, School, slim palate, slimpalate, tantrum, tease, teenager, temper, theurbanposer, tips, transition, treat, tween, urban poser, urbanposer, Weight, young
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TPM Tidbit: A Quick Update, a Reminder, and a Teaser

January 12, 2013 in TPM Tidbits

So, after the Great Server Malfunction of 2013 (oh man, let’s hope that was a one-time thing!), the blog is back up and running smoothly(ish–that IE compatibility problem is still there, but I’m working on it!). I gather that it was down for something like 17 hours, which feels like an eternity; but I have to remind myself that we live in an age of technological miracles. Letters, photographs and videos get sent nearly instantly across the world–from our phones! We sit in chairs in the sky, incredibly, and fly across continents in hours (anyone else love that Louis CK bit?). It’s okay if occasionally things break and need to be fixed. Oh man, let’s hope it’s fixed!

I wanted to thank everyone who offered to help (or commiserate!) while the site was down. Your support is so tremendous and I truly appreciate it!

So, I promised an update. It was my daughter’s 6th birthday yesterday (I seriously can’t believe she’s SIX already!). I brought paleo cupcakes into her class (this recipe for anyone who is interested-I stretched the recipe to 30 cupcakes so we had the leftovers for cake after supper too) and only 2 of 20 kids didn’t devour them. I successfully stuck to my autoimmune protocol 21-Day Sugar Detox all day (which means I didn’t even lick my fingers when they got covered in whipped chocolate ganache frosting while frosting cupcakes at the same time as I cradled the phone while on hold with tech support from my webhost!). And, although I did indulge in seven strips of comfort food bacon at lunch time, I felt much better afterward and do not regret it (I was feeling very woe is me until that point, so it was nice to feel like I can eat yummy food). So, now that the Great Server Malfuntion of 2013 is behind me (knock on wood!), I can once again focus on what I’d far rather be doing: creating content!

I wanted to remind you that I am running THREE GIVEAWAYS to celebrate reaching 10,000 likes on Facebook! Click here to go to the giveaway post and enter to win! I’ve made sure to include one package that can be shipped internationally so anyone can enter!

I also wanted to remind you about Primal Toad’s amazing e-book bundle sale. While not all 33 books are gems, there are some amazing books included like Well Fed, Lacto-Fermentation, and PCOS Unlocked! It’s a terrific deal and I highly recommend you check it out. (Read more about it here.)

I also promised a teaser. I’m going to be making a VERY BIG announcement in a week and a half. I’m so excited to share this with you all! That’s all you get for now, but I promise more (and better) teasers as the week goes on…

Tags: 21, 21DSD, birthday, bundle, celebrate, day, detx, e-book, giveaway, paleo, primal, sale, Sugar, teaser, toad, update
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Vanilla Layer Cake with Dark Chocolate Frosting (Nut-Free and Makes Great Cupcakes Too!)

November 26, 2012 in Cakes and Cupcakes, Nut-Free Baking

I decorated my daughter’s birthday cupcakes with purple M&Ms (which are not paleo!)

I know that many of you have been eagerly awaiting this recipe. Of all of my cake recipes, this is my favorite so far. The cake flavor and texture is fabulous and what better (or more classic) way to top a vanilla cake than with a light and fluffy dark chocolate frosting (you can also skip the whipping step for a more ganache-like texture). You can definitely serve this cake to non-paleo company (I just did at my daughter’s third birthday party and everyone loved it!).

I have made this cake both as a layer cake and as cupcakes. It works very well either way. A note on frosting: I actually like to make a 1.5X batch of this frosting for a three-layer cake, but I’m a big fan of Pollyanna style cakes, piled high with light creamy frosting (anyone else love that movie as a kid?). I wrote the recipe this way because it’s a perfect quantity for the cupcakes, and if you aren’t too generous with the amount of frosting in between layers (or if you prefer using something like raspberry jam). The first time I made this cake, I used the frosting unwhipped. I definitely prefer the texture whipped, but thought I would include both options. You can control how sweet the frosting is by how dark of chocolate you use. I used semisweet for my daughter’s cupcakes but 80% for my husband’s birthday cake. Just remember that adding palm shortening to the chocolate will dilute the sweetness.

This recipe makes three 8” or 9” round layers or makes 24 cupcakes (this would probably work as a sheet cake too, but you’ll have to experiment with the cooking time).

Yes, this recipe calls for a whole lot of eggs. No, it is not a typo. No, it does not make for an eggy cake. Trust me on this one.

Ingredients (Whipped Dark Chocolate Frosting):

8 oz semisweet to bittersweet chocolate
1 cup palm shortening

Melt chocolate and palm shortening together on the stove top or in the microwave, being careful not to burn. Mix to completely combine.
Let cool to room temperature (this takes several hours, but you can hurry it up in the fridge). Use as is, or:
Whip frosting in a standing mixer with whisk attachment for 3-4 minutes until light and fluffy.

Ingredients (Vanilla Cake):

12 eggs, room temperature
¼ cup extra virgin coconut oil, melted
¾ cup palm shortening
1 cup honey
½ cup arrowroot flour
¾ cup coconut flour, sifted
1 tsp salt
½ tsp baking soda
1 Tbsp vanilla
Beans scraped from one Madagascar vanilla bean pod
Palm shortening and arrowroot powder to grease and flour the cake pans

Prepare cake pans or muffin pans.
- If using round cake pans: trace the bottom of the pan on a piece of wax paper and cut out the circle (3 of them, actually). Grease the pan with palm shortening, lay the wax paper circle over the bottom and then grease the wax paper. Add a little arrowroot powder (1-2 Tbsp) to the pan and tap and swish around the pan to coat (discard any leftover after then pan is coated). Repeat with the other two cake pans.
- If you are using muffin pans for cupcakes: line each muffin cup with a paper liner or silicone muffin cup liner. I think you could probably grease and flour each muffin cup if you wanted to, but I haven’t tried so I can’t vouch for how cleanly the cupcakes would come out.
- If you are using silicone cake pans or muffin pans, then lucky you! You don’t need to do anything!
Preheat oven to 350F.
Beat eggs in the bowl of a standing mixer for 1 minute. Add honey, palm shortening, coconut oil, and vanilla. Slice vanilla bean open lengthwise with a sharp knife. Scrape the seeds out of each half of the pod with your knife and add to the batter. Beat to combine (don’t worry if they don’t really come together yet).
In a separate bowl, combine arrowroot powder, sifted coconut flour, baking soda and salt. Add dry ingredients to wet ingredients. Beat on high for 1-2 minutes, until batter is smooth. Allow batter to sit for 1-2 minutes to thicken.
Pour batter into prepared cake pans, dividing evenly. Use a rubber spatula to spread batter out to the edges. If making cupcakes, fill each liner approximately 2/3 full.
Stagger cake pans or muffin pans in the oven. Bake round layers for 27-28 minutes, until starting to turn golden brown on top and a toothpick poked in the middle comes out clean. Cupcakes only take about 22 minutes.
Remove from oven and let cake pans cool on a wire rack completely before removing from pan. Cupcakes can be removed from the muffin pans earlier.
To remove cake layers from round cake pans, first run a knife around the edge of the cake. Put your hand over the top of the cake and invert the pan. The cake should fall into your hand (if not, try putting the pan upside down on a cutting board and tap the bottom gently). Put a plate or cutting board where the pan used to be and flip back right side up. Voila!
Now it’s time to frost! The frosting doesn’t pipe that well, but you can if you want to (it tends to melt with the heat of your hand, but if you can work quickly, go for it!). If you’re frosting cupcakes, just spread a nice dollop over the top with a pastry knife. If your frosting a layer cake, place layer one on your serving dish, add some frosting and spread it over the top of the layer, add another cake layer, repeat with the frosting, add the last cake layer. Use the rest of the frosting to coat the top and the sides.
Enjoy!!!!

Tags: ancestral, birthday, cake, chocolate, cupcake, Dairy-free, frosting, ganache, Gluten-Free, Grain-free, icing, layer, nut-free, paleo, Paleolithic, primal, Recipe, refined sugar free, vanilla, whipped, yellow
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It’s My Birthday Today So Why Not Celebrate with a Giveaway?!

November 17, 2012 in 2012

It’s my birthday today. The big three six. It’s a neat number because it’s how old my grandmother was for years and years and years. I even remember as a kid that she was 36-years old. I guess she got to 36 and decided that enough was enough. Either that or it was early dementia that took another 50 years to manifest completely. Funnily enough, my mother skipped 36 completely. The whole year she was 36 years old, she thought she was 37. I remember figuring out the math with her on her 37^th birthday and how funny it was for her to realize she’s spent an entire year believing she was a year older than she actually was (those kinds of things are hysterically funny to teenagers). So here I am. Thirty-six. Not quite sure how I feel about it. The math geek in me thinks it’s cool that 36 has so many denominators. Oh, and being three dozen is kinda cool. I think I will both be 36 for a year and also limit it to one year (but I totally reserve the right to change my mind a year from now!).

What am I doing to celebrate my birthday? I will go to the Farmer’s Market this morning and stock up on vegetables for Thanksgiving Dinner. I am playing with a new cake recipe. The first attempt was pretty darned tasty, so I’m very optimistic that a few tweaks will yield a pretty great birthday cake. I will spend a good part of the day preparing for my daughter’s birthday tomorrow (she’s going to be THREE! And as a quick aside, yes I got to labor the entire day on my birthday and then the little monkey had the nerve to be born at 3am the next day). So, this afternoon I will be baking my own cake and also cupcakes for her birthday party tomorrow. I enjoy baking, so this isn’t a hardship. I am going to barbecue some grass-fed New York striploin steaks that I bought from Tropical Traditions (on sale for 60% off!) for dinner. And then my husband and I are actually going to go to a movie tonight since my mother-in-law is visiting and can babysit. What better way to celebrate a birthday than with a little shirtless Daniel Craig!

What else am I doing to celebrate my birthday? Why another giveaway of course! I had so much fun celebrating my blog anniversary with a week of giveaways, that I decided I should do another one for my birthday! So, if you missed out a couple of weeks ago, here’s another one for you to enter!

To celebrate my birthday, I am giving away:

A copy of Practical Paleo by Diane Sanfilippo
A $25 Gift Certificate to Massa Natural Meats
A jar of NaturAlmond Almond Butter
A $50 Gift Certificate to Tropical Traditions
(This giveaway only applies to US residents, but I’ll try and make the next giveaway international)

In case you missed my Week of Giveaways and these products are not ones you are familiar with, here’s a recap:

Practical Paleo by Diane Sanfilippo of Balanced Bites fame is my all-time favorite paleo resource book. You can read my review of this masterpiece here. There’s a reason this book has been on the New York Times Bestseller list for the last 5 weeks straight!

Massa Natural Meats is a family-owned and operated farm raising purely grass-fed beef in the valley and foothills of Northern California. Massa Natural Meats and the Massa Ranch in rural Glenn County is an active participant in numerous conservation efforts geared towards agricultural sustainability. For large orders (i.e.: 1/4 or 1/2 beef) that are going to be shipped a long distance, Massa Natural Meats is now able to ship “airport to airport” via airline at VERY reasonable rates. They do not have a minimum purchase of any sort and are now offering free shipping for “by the cut” orders over $100 with code “FreeShip100″. This gift certificate can be used toward your meat order and/or shipping expenses.

NaturAlmond is a family-owned small food business based in Atlanta, GA that makes the best almond butter I’ve ever tasted. It’s crazy good! NaturAlmond hand selects the highest quality of almonds from California. Their almond butter is handcrafted in small batches to ensure freshness and flavor. By slow roasting the almonds, the essential oils are released to maximize the taste and then ground to the ideal consistency. A touch of natural sea salt is then added to each batch. By not outsourcing production, they personally monitor each step in the process and guarantee quality in a peanut free environment.

I love Tropical Traditions. The only coconut oil I buy their Gold Label Coconut Oil (organic, virgin), but I also buy shredded coconut, coconut chips, coconut cream concentrate, red palm oil, palm shortening, and various household cleaners (I especially like their multipurpose cleaner, hand sanitizer, and liquid hand soap). They also carry a ton of baking supplies, including spices. I also buy their grass-fed beef, bison, lamb and chicken. Tropical Traditions is a family-owned business that puts quality, sustainability, and ethics first. They have a strong commitment to family farming and organic standards.

I would like to thank Diane Sanfilippo, Massa Natural Meat and NaturAlmond for sponsoring this giveaway. You guys rock!

To enter this giveaway, please:

1. Check out Diane Sanfilippo’s awesome website www.BalancedBites.com, listen to the Balanced Bites podcast, like her Facebook and/or follow her Twitter.

2. Check out Massa Natural Meats’ website and/or like them on Facebook.

3. Check out NaturAlmond’s website and/or like them on Facebook.

4. Connect/share/support me somehow! Here are some ideas:

Like me on Facebook, follow me on Twitter or Pinterest, or subscribe to my RSS Feed (to get my posts e-mailed to you).
Share my blog with your friends, however you want to accomplish that (Facebook share, tweet, pin, call them on the phone, send an e-mail, mention it in person… you decide!)
Support me by linking through the links on the sidebar of my page any time you make a purchase from Amazon, Tropical Traditions or US Wellness Meats (you don’t need to buy the item you link from with any of these sellers).
Support me by buying and wearing The Paleo Mom swag.
Support me by making a donation of any amount through Paypal.