All in Nutrition
A million and one Mediterranean diet studies don’t lie. High quality extra virgin olive oil packs in more phytonutrients and health benefits than any other plant based oil out there, but it seems to have taken a back seat to coconut oil, avocado oil and lard as of late, especially when it comes to higher heat cooking.
As soon as the calendar shifted from August to September, we have to admit there’s a little longing for our old lives… including that oh so familiar Pumpkin Spice Latte. But the reality is, we don’t need it, and once we found out what was in it, we decided to kiss it good-bye for good. In our quest to recreate our very ‘basic bitch’ Fall beverage of choice, we found loads of recipes for paleo pumpkin spice lattes filled with real ingredients that we don’t feel the least bit concerned about drinking.
There was a time when we thought we’d never have another caramel anything, let alone a caramel apple. Thanks to our friends at Sweet Laurel, we’re enjoying the caramel apples from our childhood once more!
You're in the midst of pulling together a meal and low and behold, you realize that the crucial piece of your meal has a few spots of mold on it. Whatever. You just cut around it right? We've all done it at one point or another and figured it's probably fine. But the reality may be a little surprising...
Revered by Native populations, the scorn of farmers and cattle ranchers, and then later commercialized for use in BBQ– Mesquite has remained an underutilized plant, but that may not be for much longer. Inspired by it's versatility, availability, and nutrient and flavor-rich profile one Texas baker thinks there's more to mesquite than meets the eye and gives us plenty of inspiration to give Mesquite Flour a try.
Ah… Starbucks Pumpkin Spice Lattes (or PSLs for those in the know)– the first sign of Fall! And for many with even the most discerning nutritional habits, they’re a yearly indulgence that conjures images of cozy sweaters, leaves changing colors, pumpkin pie… what’s not to love? It turns out, a lot. Read on for the full rundown…
Apple Butter in an hour? We’re so in.
We fell in love with this recipe from My Heart Beets for Instant Pot Apple Butter, and with a few small tweaks are enjoying the spoils of our yearly apple picking excursion to Oak Glen with this Instant Pot Apple Butter along with AIP / Paleo Apple Cider Doughnuts and a simple Mulled Cider. Find our recipes for AIP and Paleo Apple Cider Doughnuts, Mulled Cider and our rundown of the best Oak Glen apple picking spots HERE
Is there anything more Fall than apple picking?
Maybe that fundamental moment of coming home and realizing that a 1/2 bushel is in fact a lot of apples, and digging in to make some spectacular dishes with that incredible autumn bounty. This year, we put our apple harvest to work making some pretty killer AIP apple cider doughnuts, mulled cider, and a simple instant pot apple butter.
Let’s get real for a second. One of the most difficult things to overcome in our clean food journeys has been forgetting to pack snacks or adequately plan meals when leaving the house for the day. The results have been (*ahem*) trying, to say the least. We’ve found ourselves staring sadly at one another in desperation, reading every label, praying for a damn piece of fruit more times than we can count.
We finally bit the bullet and jumped on the Instant Pot bandwagon, and somewhere between clicking ‘add to cart’ and actually receiving it, it was like we lost all of the recipes and ideas we’d once had for what to do with the darn thing. We went from crazy excited to baffled in no time at all and this shiny new treasure was starting to feel more like a massive countertop paperweight. While the Instant Pot seemed to be everywhere, we also noticed something… we weren’t the only ones feeling overwhelmed and (tbh) a bit scared– dozens of Facebook groups later and we noticed a common theme– no one knew where to start and people posted constantly about watching 6 months go by without even opening the box!
Purslane, a fairly ubiquitous weed, has recently been heralded as one of the most nutrient dense greens on the planet. Incredibly high in omega 3s, iron, and beta carotene, it’s a powerhouse of a plant that– wait for it– actually tastes good.
When you’re health-conscious and socially conscious, concerned about what goes into your body, and how our food is made…but you also have an incurable sweet tooth, what do you do?
Americans have an unhealthy relationship with food. A large share of the burden falls squarely on the shoulders of corporations, but one could argue that we wouldn’t be so susceptible to such influences if we had a healthier, more stable food foundation to begin with.
French fries are one of life’s pleasures and we’re happy to indulge when we can.
Since July is National Ice Cream Month, it only seems fitting that everyone should celebrate. So in addition to the dairy ice cream recipes we’ll be posting throughout the month, we have quite a few non-dairy nice cream recipes, too. Or, in this case, creamy, vegan freezer pops.
It almost sounds like a Hollywood movie: Two brothers from Abilene, Kansas. A juice-devoted, health-nut mom. A childhood spent working hard in the garden, growing organic fruits and vegetables, completely unaware that anyone does anything differently.
Bars are big business so by now you’ve probably tried most of the ones on the market (and probably a whole bunch that eventually fell by the wayside, too).
That’s kind of the way we felt about the bar brouhaha, too…until we met R.e.d.d.
We’re lucky to live during a time when we have so many food options. We can go into most grocery stores — anywhere in the country! — and cobble together enough ingredients to make an allergen-friendly feast. Speaking personally, we couldn’t even say that five years ago, outside of straight-up meat and veg.
We’ve been drinking bone broth for years. Although, truly, if you want to get technical about it, we’ve been eating it for decades, because we grew up on soups of all sorts, most of them divined — alchemical-style — out of a pot full of water, some vegetables, and a big pile of bones. Bone broths have sustained us through childhood sicknesses, broken hearts, and most recently, through some nasty bouts of autoimmune crises. In so many ways, bone broth is life-sustaining.
