TPV Episode 18 Show Notes: Paleo 102

December 14, 2012 in Show Notes

Our eighteenth show!
Ep. 18: Paleo 102

In this episode, Stacy and Sarah continue to talk about the basics of paleo in hopes of helping those that are getting on board. What do these paleo ladies actually do to stay healthy and strong? What foods are they actually eating? They share their tips in this episode!

 

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The Paleo View (TPV), Episode 18: Paleo 102

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Thanksgiving Frittata (Bacon, Red Pepper, Spinach and Black Olive)

December 3, 2012 in Breakfast

My oldest daughter and I had the flu this Thanksgiving.  I did not have the energy to cook and both of us were still on thin ice when it came to solid food.  I ended up whipping up this frittata for the three healthy members of the household (my mother-in-law who was visiting, my husband, and my youngest daughter) and it was a hit!  It was also beautiful, with colors that make me think this would be a delightful Christmas morning breakfast or brunch.  We also laughed because my daughter’s class learned the Albuquerque The Turkey song for their Thanksgiving Feast at school and the punchline of the song is that they ate scrambled eggs for Thanksgiving dinner instead of turkey (because Albuquerque is such a great pet).  We weren’t that far off!

I have taken to keeping my freezer well stocked with US Wellness Meats sugar-free nitrate/nitrite-free uncured pastured pork bacon.  This bacon is so ridiculously flavorful and, because it’s pastured and uncured, it’s very healthy!  It’s also very handy for food emergencies.

Ingredients:

  • ½ medium yellow onion (or 1 small onion), finely diced
  • 1 ½ cups red bell pepper, diced (about 1 large pepper)
  • 4 cups chopped fresh spinach
  • 6oz bacon (about 6-7 thick slices)
  • 1 cup sliced black olives(equivalent to a 3.8oz-can)
  • 8 eggs, beaten

 

  1. Heat an oven proof skillet (I like to use my 12” cast iron frying pan) over medium high heat and turn on broiler (on high) to preheat oven.
  2. Cut bacon into small pieces (I like to use scissors for this job).  Add bacon and onion to pan and cook, stirring occasionally, until the bacon is crisp and onion is fully cooked and caramlized (8-10 minutes).
  3. Add pepper and olives to pan and sauté, stirring occasionally, until pepper is cooked (4-5 minutes).  Add spinach and stir to wilt, about 1 minute.
  4. Add beaten eggs.  Let cook on stove top 1-2 minutes, stirring a couple of times.
  5. Place skillet in oven and broil until eggs are completely cooked, puffed up and starting to brown on top (about 7-10 minutes, varies oven to oven so watch carefully).
  6. Serve and enjoy!

 

Sausage and Mushroom Frittata

September 26, 2012 in Breakfast

This frittata is perfect for a weekend brunch or for “breakfast for dinner” night (a wonderful way to save money on your grocery bill is to have breakfast for dinner from time to time).   In addition to being an inexpensive dinner, this frittata is also a fast meal to prepare mid week.  I save time by keeping chopped red pepper and onion in my freezer (it can be thrown into the pan frozen) and buying pre-sliced mushrooms.   This recipe is similar to my Veggie Frittata Recipe but the sausage gives it a very different flavor and is a favorite of my husband and kids.

 This frittata is awesome with US Wellness Meats pork breakfast sausage, but you can use any sausage you want.  If you buy sausage with casings, you can either give it a good chop or remove the casings completely.  This frittata also works with any of my homemade sausage recipes (it’s especially good with Hungarian Sausage and Garlic Beef Sausage) and using differently seasoned sausage is an easy way to make this frittata a little different every time.  Another option with this frittata is to add a handful of chopped sun-dried tomato, a tsp of dried oregano and two handfuls of chopped black olives for a flavor reminiscent of pizza!  Serves 3-4.

 

 

Ingredients:

  • ½ medium yellow onion, diced
  • ½ red bell pepper, diced
  • 3 cups mushrooms, thinly sliced (about 1 pound)
  • 6-8 oz pork sausage, loose
  • 8 eggs, beaten

 

  1. Heat an oven proof skillet (I like to use my 12” cast iron frying pan) over medium high heat and turn on broiler (on high) to preheat oven.
  2. Add sausage to pan and break apart with a wooden spoon or spatula while it cooks (no oil is necessary here if you have a nice fatty sausage; if you are using a very lean sausage, add a tablespoon of extra virgin coconut oil).
  3. Add onion, pepper and mushroom and sauté, stirring occasionally, until vegetables are cooked (8-10 minutes).
  4. Add beaten eggs.  Let cook on stove top 1-2 minutes, stirring a couple of times.
  5. Place skillet in oven and broil until eggs are completely cooked, puffed up and starting to brown on top (about 7-10 minutes, varies oven to oven so watch carefully) .
  6. Serve and enjoy!

Real People, Real Paleo: Kimmy and Jamie’s Story UPDATE

September 21, 2012 in Real People, Real Paleo

“Real People, Real Paleo” is a series of posts written by real people who were inspired to share their paleo story with you.  There is such diversity in the challenges that bring us to a paleo diet and lifestyle and in what we hope to achieve by adopting them.  These stories are intended to be a place of inspiration, written by real people, showing the diversity of our needs and our approaches to this way of eating and living, and explaining how each individual’s implementation of paleo meets their needs.  By sharing these people’s stories with you on my blog, I hope to redefine what paleo success is.  I do not believe that eating paleo is purely about losing weight, gaining muscle, and having 6-pack abs.  I believe that paleo is about being healthy enough to thoroughly enjoy life, whatever that means for you, and about sustainability for our entire lives.  If you are interested in writing up your story, email me at thepaleomommy@gmail.com

This is an update on Kimmy’s and Jamie’s Story.

Since I wrote the last post I have tweaked Jamie’s diet a lot as he was still experiencing trouble with sleeping (he hadn’t slept through a single night since 9 months!) and his skin was a lot better but he still had bumps on his arms and legs.

Since I read the book “Practical Paleo”, I have been following the autoimmune protocol for Jamie and have also excluded “FODMAPS” – since the first day I cut the FODMAPS out , he went back to sleeping 12 hours straight every night and continues to do so!

I successfully reintroduced coconut milk, oil and flour and he seems fine with them. I suspect he has a problem with fructose as I have drastically cut down on his fruit intake and he is much much better for it . At the same time I increased carbs from sweet potatoes, turnips, swedes, parsnips, butternut squash, plantains and other safe paleo starches.

I also increased his intake of oily fish, which he absolutely loves – just today he ate a whole can of salmon and a whole can of sardines straight out the can.

 I do feel very restricted cooking for him, but thankfully there is a lot of recipes in “Practical Paleo” and on blogs like the “The Paleo Mom”.

 A typical day looks like this (Autoimmune Protocol, nightshade free, egg free, nut and seed free, FODMAP free)

Breakfast:

  •  homemade breakfast sausage (beef, turkey or pork) with a safe starch (like sweet potato) and vegetables (today he had baked asparagus)

or

  • can of oily fish with safe starch and vegetables
  • smoothie made out of ripe banana and half an avocado (he seems fine with avocado)

Snack:

  • Pumpkin Puck by the “Paleo Parents” (they recently published an autoimmune friendly version of this)

Lunch:

  •  chicken/beef/turkey/lamb/fish  meal (like beef stew, lamb chops with butternut squash and veg etc.)

Snack:

  • very ripe banana

Tea:

  •  either leftovers from lunch or a similar meal, he especially loves pumpkin soup with a side of meat.

I keep his protein portions fairly small now as I have noticed his digestion gets very bad if he eats too much of it.

He also gets a probiotic, magnesium, l-glutamine and b-vitamins as supplements.

 All in all he has improved so so much. He still has got sensory processing problems, but these are not as extreme as they were when he still ate gluten, nuts, nightshades and eggs. He is a very happy child and loves all his food. His skin is super smooth now and his mood is mostly well balanced!

 As for me, I have lost another 5 lbs and feel really good. I have no problems with nuts and eggs thankfully but feel lots better when I limit my fruit intake. I feel best on a low carb diet with lots of fish, grassfed beef, some safe starches and lots of vegetables. I still would never go back to eating a standard diet!