Baking tips... ♪ Christian Classical Music ♪
2. pinterest.com/kikinikui/recipe-basics
My food staples
Goats milk for hubby and lil grandie,
additive free coconut milk & cream, coconut flour
organic dessicated coconut -from woolies,
coconut oil and macadamia oil (both for cooking)
Freedom GF oats -from woolies,
almonds, walnuts, cashews, macadamias, linseed/flax-gold and brown-(source of VitB)
sunflower seeds, sesame, pepitas, chia, quinoa, organic psyllium( good 4 going)
Orgran quinoa crackers and crumbs.
Cacao ( choc pdr) from health shop,
Tuna in spring water, pineapple, white or black beans, Natural, no salt/sugar Peanut butter
Herbal teas, eg ppmint, rooibos, bengal spice, sleepytime vanilla, decaff green tea, orange, dandelion.
Bobs red mill b soda and pdr from Coles health aisle,
Organic Tamari soysauce from Coles health aisle,
MISO from health shop,
red wine vinegar,
Naturals Apple-Cider-Vinegar, Swiss Nature veg soup cubes -Coles health aisle,
White Italian dressing in Coles near vinegars. & Verjuice- nice in sparkling water
Avocado oil, olive oil, (both for mayo only)
Herbs - chives, dill, parsley, thyme, oregano, mint, basil, sage,
Spices, ginger, cinnamon, turmeric, coriander, cummin, garam masala, cardamon, paprika,
celtic seasalt, curry, mustard, nutmeg - (brill on all meat)
Lemon juice 1st thing, aloe vera juice - fab for digestion.
avocado, asparagus, capsicum/peppers, tomato, cauli, broccoli,
eggs, root veg - swede, turnip, beet, carrot,
sweet potato, pumpkin, (both good for sweet cakes or mousse)
Frozen berries,
Frozen organic veg from woolies (purple & white pkt)
Honey, maple, medjool dates, prunes, goji berries, unsweetened cranberry,
Rice malt syrup is lowest GI of all natural sweeteners.
I make yogurt - warm 1 can ccnut milk, sprinkle in 1 probiotic capsule
and sit in jar in warm place all day, don't stir with metal. - add 1 T chia seed and fridge til thick.
Ghee - bake unsalted butter 1 hour in oven - keep only the golden liquid (add seasalt when done)
Vanilla - make with organic wine and vanilla pods- sit 2 mnths- eg in maple syrup bottles.
Choc - make with stick blender - 1/2 c melted coconut oil, 2 Tb rice malt, 1/3 c cacao.
Banana and apple sauce brill for sweetening cakes, eg oat flour cake.
Goat cheese occasionally
Good Supplements, Mg, zinc, VitB, Natural hormone -eg remifemmin, gingko-biloba,
4 drops essentials peppermint oil in water, evening primrose or krill oil, coconut oil.
♥♥♥
My food staples
Goats milk for hubby and lil grandie,
additive free coconut milk & cream, coconut flour
organic dessicated coconut -from woolies,
coconut oil and macadamia oil (both for cooking)
Freedom GF oats -from woolies,
almonds, walnuts, cashews, macadamias, linseed/flax-gold and brown-(source of VitB)
sunflower seeds, sesame, pepitas, chia, quinoa, organic psyllium( good 4 going)
Orgran quinoa crackers and crumbs.
Cacao ( choc pdr) from health shop,
Tuna in spring water, pineapple, white or black beans, Natural, no salt/sugar Peanut butter
Herbal teas, eg ppmint, rooibos, bengal spice, sleepytime vanilla, decaff green tea, orange, dandelion.
Bobs red mill b soda and pdr from Coles health aisle,
Organic Tamari soysauce from Coles health aisle,
MISO from health shop,
red wine vinegar,
Naturals Apple-Cider-Vinegar, Swiss Nature veg soup cubes -Coles health aisle,
White Italian dressing in Coles near vinegars. & Verjuice- nice in sparkling water
Avocado oil, olive oil, (both for mayo only)
Herbs - chives, dill, parsley, thyme, oregano, mint, basil, sage,
Spices, ginger, cinnamon, turmeric, coriander, cummin, garam masala, cardamon, paprika,
celtic seasalt, curry, mustard, nutmeg - (brill on all meat)
Lemon juice 1st thing, aloe vera juice - fab for digestion.
avocado, asparagus, capsicum/peppers, tomato, cauli, broccoli,
eggs, root veg - swede, turnip, beet, carrot,
sweet potato, pumpkin, (both good for sweet cakes or mousse)
Frozen berries,
Frozen organic veg from woolies (purple & white pkt)
Honey, maple, medjool dates, prunes, goji berries, unsweetened cranberry,
Rice malt syrup is lowest GI of all natural sweeteners.
I make yogurt - warm 1 can ccnut milk, sprinkle in 1 probiotic capsule
and sit in jar in warm place all day, don't stir with metal. - add 1 T chia seed and fridge til thick.
Ghee - bake unsalted butter 1 hour in oven - keep only the golden liquid (add seasalt when done)
Vanilla - make with organic wine and vanilla pods- sit 2 mnths- eg in maple syrup bottles.
Choc - make with stick blender - 1/2 c melted coconut oil, 2 Tb rice malt, 1/3 c cacao.
Banana and apple sauce brill for sweetening cakes, eg oat flour cake.
Goat cheese occasionally
Good Supplements, Mg, zinc, VitB, Natural hormone -eg remifemmin, gingko-biloba,
4 drops essentials peppermint oil in water, evening primrose or krill oil, coconut oil.
♥♥♥
keeperofthehome.org/17-homemade-spice-mixes
eg taco seasoning.
The food labels on store-bought seasoning mixes contain fillers, preservatives and fake flavor enhancers. These ingredients include:
♥♥♥
HOW TO USE / THE DIFFERENCE BETWEEN GUAR AND XANTHAN GUM
bobsredmill.com/gluten-free/guar-gum-vs-xanthan-gum
EGGS - how to peel
Lifehacker.com/easily-peel-hard+boiled-eggs
soda in water 2" above eggs, boil 12 mins, drain and add cold water after, then tap ends and blow ;)
Familyfreshmeals/perfect-hard-boiled-easy peel-eggs-in-the-oven
Essential oils or extracts
Extracts are made via alcohol extraction, and are a weaker product.
Oils are more affordable for how many drops used - than using extracts,
and the flavors are clear/pure/authentic.
Orange, peppermint & lemon are safe favorites, check if they are organic
Use only 1/2 - 1 or 2 drops in baking ( dilute oils when using on skin)
Be sure that any oil you use for consumption is labeled "GRAS"
eg taco seasoning.
The food labels on store-bought seasoning mixes contain fillers, preservatives and fake flavor enhancers. These ingredients include:
- modified food starch (a thickener, often derived from GMO sources)
- Sugar,
- partially hydrogenated vegetable oils (trans fat and often GMO oils, such as cottonseed, canola or soybean),
- MSG (including "hidden" MSG under other names)
- hidden gluten (dangerous for those with a gluten intolerance or celiac disease)
- natural flavorings Read this.)
- silicon dioxide (to prevent caking--not necessarily bad but an additive to know about nonetheless)
- spices (This sounds innocent...but what exactly are these anonymous "spices"?),
♥♥♥
HOW TO USE / THE DIFFERENCE BETWEEN GUAR AND XANTHAN GUM
bobsredmill.com/gluten-free/guar-gum-vs-xanthan-gum
EGGS - how to peel
Lifehacker.com/easily-peel-hard+boiled-eggs
soda in water 2" above eggs, boil 12 mins, drain and add cold water after, then tap ends and blow ;)
Familyfreshmeals/perfect-hard-boiled-easy peel-eggs-in-the-oven
Essential oils or extracts
Extracts are made via alcohol extraction, and are a weaker product.
Oils are more affordable for how many drops used - than using extracts,
and the flavors are clear/pure/authentic.
Orange, peppermint & lemon are safe favorites, check if they are organic
Use only 1/2 - 1 or 2 drops in baking ( dilute oils when using on skin)
Be sure that any oil you use for consumption is labeled "GRAS"
- Learn about Essential oils,
http://www.learningabouteos.com - Make a GF mix and add cacao to half, then copy this method
Mycakeschool.com/how-to-make-a-cake-with-zebra-stripes-on-the-inside
Recommended kitchen gadgets
To really enjoy making these delicious recipes,
we need a food processor /powerful blender or a stick mixer
Froothie- The Optimum 9400 - their best seller
is an excellent food processor. It will do anything a thermo will do, ie chop, grind etc,
and is much cheaper - It doesn't cook, but it does warm up food.
Froothie.com.au/store/optimum-9400
Check the flags at the top to buy from other countries.
Froothie.com.au/store/froothie-blenders
I also reccommend buying stone pans for cooking, as they don't stick,
so a dream to cook/braise meat or fruit, veg without fat or water.
A stick mixer is a good purchase You can simply place it in a pot of soup and bloend it.
Just make sure its a higher powered one and has a tall jar to grind nuts in.ie like this -
Stick-mixer-hand-blender
It is best to visit a store and research the power and functions eg 800 watts is good.
bing.com/images/stick mixers
Betta/stick-mixer
Appliancesonline/stick-blenders
♥♥♥
How-to-clean-your-blender-in-two-minutes-or-less
Half fill with warm water and a few drops dishwash and blend on high for 30 secs
Rinse jug thoroughly
Stoneline cookware/ovenware
this is the original, be wary of cheaper ones
Stoneline.com.au/Original-Stoneline
I have Flavorstone, I am happy with them, be caeful to use lower heat,
no metal utensils and don't pour cold water in when they are hot
Danozdirect.com.au/flavorstone-16-piece-grande-set
eg this is a cheap set, but the coating will probs come off and it will stick in a few weeks
Kogan.com/au/buy/stone-coated-non-stick-cookware-3-piece-set
Titanium set - must be the best cookware
Youtube.comThe Best Cookware You've Never Heard Of!
Stainlesscookware4u.com
Youtube.com/Dangerous Cookware To Avoid- titanium IS the best
Saladmaster.com/index/CookwareProducts
Titanium Cookware
♥♥♥
Cooking ideas
TIP, always keep a can of coconut mlk in the fridge -
so you can whip cream anytime, just add vanilla.
Wholenewmom/gluten-free-sourdough-starter
Must read, see how many flours there are-wow
Thepaleomom/science-art-of-paleo-part-1-paleo-flours
Thepaleomom.com/flour-substitutes
Keeperofthehome/uses-for-crock-pots
Healthhomehappy/6-tips-to-make-healthy-food-easy
All about which coconut milk and guar/xanthan gum
LookingThroughMyKitchenWindowPrimal/recipe-photos
Coconut Flour (25 Delicious, Easy To Make Coconut Flour Recipes
Primaldocs.com/healthy-paleo-primal-recipes
Meal planning is #1 secret weapon
to get a healthy, homemade meal on the table 95% of the time.
read more how to do that
Beyondthepeel/1-secret-weapon-to-eat-healthier-with-less-time-money
I plan early in the day what I will make, so there is no panic later.
Another tip, is having ones heart and mind focused on what IS healthy,
ie consider we are so special to God, we can't use your stomach as a trash can.
It is a blessing to feed our families with the food God made.
PLUS - By experiencing less illness, we save time, money and stress,
Dontwastethecrumbs/how-to-freeze-fruit-basic-food-preservation
Make punkin/apple pie spice
Bakingbites.com/make-your-own-apple-and-pumpkin-pie-spice-mixes
10-meals-for-under-10-dollars-recipes
10-grocery-items-you-should-make-yourself
To really enjoy making these delicious recipes,
we need a food processor /powerful blender or a stick mixer
Froothie- The Optimum 9400 - their best seller
is an excellent food processor. It will do anything a thermo will do, ie chop, grind etc,
and is much cheaper - It doesn't cook, but it does warm up food.
Froothie.com.au/store/optimum-9400
Check the flags at the top to buy from other countries.
Froothie.com.au/store/froothie-blenders
I also reccommend buying stone pans for cooking, as they don't stick,
so a dream to cook/braise meat or fruit, veg without fat or water.
A stick mixer is a good purchase You can simply place it in a pot of soup and bloend it.
Just make sure its a higher powered one and has a tall jar to grind nuts in.ie like this -
Stick-mixer-hand-blender
It is best to visit a store and research the power and functions eg 800 watts is good.
bing.com/images/stick mixers
Betta/stick-mixer
Appliancesonline/stick-blenders
♥♥♥
How-to-clean-your-blender-in-two-minutes-or-less
Half fill with warm water and a few drops dishwash and blend on high for 30 secs
Rinse jug thoroughly
Stoneline cookware/ovenware
this is the original, be wary of cheaper ones
Stoneline.com.au/Original-Stoneline
I have Flavorstone, I am happy with them, be caeful to use lower heat,
no metal utensils and don't pour cold water in when they are hot
Danozdirect.com.au/flavorstone-16-piece-grande-set
eg this is a cheap set, but the coating will probs come off and it will stick in a few weeks
Kogan.com/au/buy/stone-coated-non-stick-cookware-3-piece-set
Titanium set - must be the best cookware
Youtube.comThe Best Cookware You've Never Heard Of!
Stainlesscookware4u.com
Youtube.com/Dangerous Cookware To Avoid- titanium IS the best
Saladmaster.com/index/CookwareProducts
Titanium Cookware
♥♥♥
Cooking ideas
TIP, always keep a can of coconut mlk in the fridge -
so you can whip cream anytime, just add vanilla.
Wholenewmom/gluten-free-sourdough-starter
Must read, see how many flours there are-wow
Thepaleomom/science-art-of-paleo-part-1-paleo-flours
Thepaleomom.com/flour-substitutes
Keeperofthehome/uses-for-crock-pots
Healthhomehappy/6-tips-to-make-healthy-food-easy
All about which coconut milk and guar/xanthan gum
LookingThroughMyKitchenWindowPrimal/recipe-photos
Coconut Flour (25 Delicious, Easy To Make Coconut Flour Recipes
Primaldocs.com/healthy-paleo-primal-recipes
Meal planning is #1 secret weapon
to get a healthy, homemade meal on the table 95% of the time.
read more how to do that
Beyondthepeel/1-secret-weapon-to-eat-healthier-with-less-time-money
I plan early in the day what I will make, so there is no panic later.
Another tip, is having ones heart and mind focused on what IS healthy,
ie consider we are so special to God, we can't use your stomach as a trash can.
It is a blessing to feed our families with the food God made.
PLUS - By experiencing less illness, we save time, money and stress,
Dontwastethecrumbs/how-to-freeze-fruit-basic-food-preservation
Make punkin/apple pie spice
Bakingbites.com/make-your-own-apple-and-pumpkin-pie-spice-mixes
10-meals-for-under-10-dollars-recipes
10-grocery-items-you-should-make-yourself
Why Cookies Differ
Have you ever wondered why cookies can be chewy, crisp,
soft, flat, thick, cakey, greasy, bland, flavorful, moist, or crumbly?
This shows how various ingredients and techniques affect taste, texture, appearance of cookies.
Create your own recipe that produces cookies just the way YOU like them.
Baking Powder:
Removed baking soda from recipe and used 1/2 teaspoon baking powder.
This produced results that were more cakey and puffed while baking.
Baking Powder AND Baking Soda:
Used 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.
This produced crisp at the edges, soft in the middle, with a good amount of spread.
The combination of the two leaveners produced the best results in my opinion.
MORE Flour:
Increased the flour to 2 cups (250 grams) which created a more crumbly dough and very little spread.
The cookies were small yet thick and relatively undercooked (ooey and gooey) in the middle.
MELTED Butter:/ghee/coconut oil
I replaced the room temperature butter with melted and cooled butter.
Instead of creaming the butter and sugar with an electric mixer,
I simply stirred the butter and sugars together then let sit for 5 minutes,
until the sugar was better absorbed by the butter. This produced flatter cookies that had a shiny, crackled top reminiscent of brownies. They were also more crisp at the edges.
All Granulated Sugar:
I used 3/4 cup granulated sugar in this recipe which produced flat, white, chewy, and slightly crunchy cookies but with little flavor. Since baking soda requires an acid (eg brown sugar) to react,
these cookies fell very flat as you can see by the way the chocolate chips protrude.
All Brown Sugar:
I used 3/4 cup packed light brown sugar in this recipe which produced thick, brown, and soft cookies with an intense butterscotch flavor. The original control recipe uses an even ratio of granulated and brown sugars.
If you prefer cookies to be flatter, chewier, or crisper, use more granulated sugar.
If you prefer cookies to be softer and thicker and have a pronounced butterscotch flavor, use more brown sugar.
24 hour CHILLED Dough:
I used the control recipe but chilled it in the fridge for about 24 hours before shaping and baking.
This produced cookies that were slightly thicker, chewier, darker, and with a better depth of butterscotch flavor.
If you have time, try chilling your next cookie dough for at least 24 hours, or up to 48 hours.
Solution For Every Day Problems
Have you ever wondered why cookies can be chewy, crisp,
soft, flat, thick, cakey, greasy, bland, flavorful, moist, or crumbly?
This shows how various ingredients and techniques affect taste, texture, appearance of cookies.
Create your own recipe that produces cookies just the way YOU like them.
Baking Powder:
Removed baking soda from recipe and used 1/2 teaspoon baking powder.
This produced results that were more cakey and puffed while baking.
Baking Powder AND Baking Soda:
Used 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.
This produced crisp at the edges, soft in the middle, with a good amount of spread.
The combination of the two leaveners produced the best results in my opinion.
MORE Flour:
Increased the flour to 2 cups (250 grams) which created a more crumbly dough and very little spread.
The cookies were small yet thick and relatively undercooked (ooey and gooey) in the middle.
MELTED Butter:/ghee/coconut oil
I replaced the room temperature butter with melted and cooled butter.
Instead of creaming the butter and sugar with an electric mixer,
I simply stirred the butter and sugars together then let sit for 5 minutes,
until the sugar was better absorbed by the butter. This produced flatter cookies that had a shiny, crackled top reminiscent of brownies. They were also more crisp at the edges.
All Granulated Sugar:
I used 3/4 cup granulated sugar in this recipe which produced flat, white, chewy, and slightly crunchy cookies but with little flavor. Since baking soda requires an acid (eg brown sugar) to react,
these cookies fell very flat as you can see by the way the chocolate chips protrude.
All Brown Sugar:
I used 3/4 cup packed light brown sugar in this recipe which produced thick, brown, and soft cookies with an intense butterscotch flavor. The original control recipe uses an even ratio of granulated and brown sugars.
If you prefer cookies to be flatter, chewier, or crisper, use more granulated sugar.
If you prefer cookies to be softer and thicker and have a pronounced butterscotch flavor, use more brown sugar.
24 hour CHILLED Dough:
I used the control recipe but chilled it in the fridge for about 24 hours before shaping and baking.
This produced cookies that were slightly thicker, chewier, darker, and with a better depth of butterscotch flavor.
If you have time, try chilling your next cookie dough for at least 24 hours, or up to 48 hours.
Solution For Every Day Problems
Substitution Solutions
Livingwithout-substitute milk, nuts, eggs etc Eggfree subs Replace 1 large egg with one of the following:
|
Scroll down for a shopping list
The 5 White Wipe-outs Replace - the 5 bad whites wheat, dairy, sugar, bad oils, bad salt. and gain more variety. What we eat or drink - feeds health or damages it- To be safe- eat food as God made it. Inspiration-, check out these photos Arstechnica.com/view delicious food. Icing/Topping
♥♥♥ YES, whip- coconut cream from top of a chilled can of coconut milk ~just add vanilla coconut-whipped-cream Icing TIP- Process dessicated coconut to make coconut butter - add banana & vanilla - voila instant icing- How-to-make-coconut-butter try Delicious~ Chocolate-gelatin-pudding Nourishedandnurtured/recipes-remedies-nutrition Creole_seasoning -
use honey, maple, stevia in this GF, DF, additive free creole seasoning. -Foodnetwork/8-foods-to-not-refrigerate -Foodnetwork/10-ways-to-add-more-veg-to-diet TIP- how-to-cut-an-avocado Use the same method to cut a mango ♥♥♥♥ Use instead of soysauce/tamari. -Coconutsecret/aminos ************************** Be inspired, check out these dinner photos -Arstechnica/view delicious food. ♥♥♥ |
Good GF FLOURS
explained+ banana cake Thedailydietribe/flours-in-gluten-free-baking Motherearthliving/ GF flours and how to use them Purchase Chestnut Flour: at amzn.to/TsWvyp
Waterchestnut flour, is brilliant, and can replace coconut flour in recipes I use 2/3 chestnut with 1/3 redrice or sorghum flour or make up 700 g/ 1 1/2 lbs combo of these flours: Water-chestnut, Millet, Sorghum, Sweet Brown Rice, Teff, Cassava, Lupin, Besan. (Oat-if you tolerate it) + Add 300g = 10 1/2 oz of any of the following: Arrowroot, Cornstarch, Potato Starch, Tapioca Flour, White/red Rice Flour NOTE- those 6 flours are very refined, so not as healthy NOTE-buckwheat, amaranth and quinoa, are not sweet, so are better for savoury baking. Glutenfreemommy/gf-101-best-flours/wheretobuy Tarladalal.com/glossary-waterchestnut-flour Wholegrainscouncil.org/sorghum-faq/recipes Krex.k-state.edu/sorghum research low GI Krex.k-state.edu/Sorghum AshleyPruett2012.pdf READ this before using cassava Foodstandards.gov.au/chemicals/cassava Thehealthyhomeeconomist/beware-of-millet |
♥♥♥
click here for~ Sweeteners Best Sweeteners Brown rice syrup/malt has the lowest GI, then Coconut sugar, Palm sugar, glucodin/dextrose, vanilla, bananas, apples, stevia, molasses, carob molasses, Dates, date sugar, weetkissesanddirtydishes.10-tips-to-cut-back-sugar ********* How to separate yolk from egg white-using bottle bbs.wenxuecity.com/cooking Purchase unsweetened organic apple sauce or make it by blending steamed or stewed apples in blender or food processor. Grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot. How to make
Nut and Seed flours Lexieskitchen/how-to-make-nut-and-seed-flours Use a variety to avoid overdosing on one type Deliciousobsessions/how-to-make-vanilla-extract Be aware tubers are generally high in carbs, (except sweet potato - its all good carbs) SO- Avoid frying tubers, as carbs with fats is the NO-no Foodsubs.com/All about Tubers Glycemicindex.com/faqsList Getfit.jillianmichaels/Low-glycemic-GF-foods-1210 Gilisting.com/glycemic-index-traditional-foods |
5 Reasons to be careful re how much Almond Flour
1) Almond flour is high in inflammatory PUFAS
2) The fats in almond flour aren’t heat stable
3) Almond flour is high in oxalates
4. Skews perception re quantity of almonds consumed
5. Coconut flour is healthier than almond flour
more re Almond flour
ie the fat in the nuts become rancid when heated, which is not great for health.
Also, consuming 2-3 cups of almond flour in baking is excessive ie
it takes A LOT of almonds to make 2 to 3 cups of flour! and this isn’t the best for health or waistlines.
Everything in moderation, so the majority of the time, coconut flour or water-chestnut flour are healthier.
Coconut flour produces a very moist, fluffy result. Here is a good place to get it:
Organic Coconut Flour 3 Lbs by Nutiva
It may seem expensive, but you don't need much coconut flour – usually half a cup, so a bag will last a long time.
info from -primallyinspired.com/cinnamon-vanilla-almond-butter-banana-pops
1) Almond flour is high in inflammatory PUFAS
2) The fats in almond flour aren’t heat stable
3) Almond flour is high in oxalates
4. Skews perception re quantity of almonds consumed
5. Coconut flour is healthier than almond flour
more re Almond flour
- celiac.com/Almond-Flour-The-Good-the-Bad-and-the-Nutty/Page1
- medicalnewstoday.com/prebiotic-almonds
- elanaspantry.com/why-almond-flour
- livestrong.com-almond-flour-nutrition-information
- urbanposer/almond-flours-dirty-little-secret-omega
ie the fat in the nuts become rancid when heated, which is not great for health.
Also, consuming 2-3 cups of almond flour in baking is excessive ie
it takes A LOT of almonds to make 2 to 3 cups of flour! and this isn’t the best for health or waistlines.
Everything in moderation, so the majority of the time, coconut flour or water-chestnut flour are healthier.
Coconut flour produces a very moist, fluffy result. Here is a good place to get it:
Organic Coconut Flour 3 Lbs by Nutiva
It may seem expensive, but you don't need much coconut flour – usually half a cup, so a bag will last a long time.
info from -primallyinspired.com/cinnamon-vanilla-almond-butter-banana-pops
30 Paleo/Health Tips to Live By
1. Plan out meals several days in advance. This is especially helpful when you are new.
and buy a good stock of healthy food, to make yummy things like ccnut milk-fruit mousse/icecreams.
buy Raw honey.
2. Cook meat in bulk. The slow cooker is a great tool for this.
3. Dedicate time to prep your meals.
4. Prep meals in advance. Chop up ingredients. Pre-portion for the week.
5. Well stocked fridge is key! Keep hard-boiled eggs, smoked salmon and chicken salad on hand.
6. Eat homemade broth regularly to boost your immune system and give you strength.
Use it as a base for soups and stews, or drink straight from a mug.
7. Remember: this is worth the initial adjustment period. It really is.
The reason we long-timers appear over-enthusiastic at times, is because we feel soooo much better.
8. Stick to your guns and you WILL be successful.
9. Don’t sacrifice better in the conquest of best.
10. Stop trying to be perfect. Instead be real about the journey.
11. Going paleo is not a ‘flip the switch’ decision for most. It takes time to adjust.
12. Remember why you are doing this, check in with yourself and be proud of the choices you have made.
13. Be proud, be passionate, and be prepared!
14. When you make dinner, make extra for lunch the next day.
15. Read labels, but try to avoid dead/processed/packet products.
16. Join Paleo facebook pages. The support and info on Facebook alone is amazing.
17. It may seem overwhelming at first, but it is sooo worth it.- there is a lot of help nowadays.
18. Take it one day at a time. It gets easier and it gets better.
19. Pick a new recipe or two, once a week. Avoids boredom and keeps life interesting.
20. Dinner leftovers for breakfast!
21.Do not just try to substitute food you once ate. Don't mourn the loss of food that makes you sick . Look forward to new horizons, a new you, we all get there..
22. One of the hardest things about eating Paleo is the social pressure to eat junk.
SO- Always have a plan before going to social gatherings!
23. Eat a satisfying meal before you go to parties so you don’t get tempted by unhealthy choices.
24. If it is a pot luck bring plenty of your own dish because you might end up eating only from your own plate
(I would add that your Paleo dish will be so tasty that it will be the first to go!
25. Eat organ meats, from organic, pastured animals - cheap and chock full of nutrients.
26. Follow chowstalker.com and Just Eat Real Food to get recipe ideas.
27. Read and follow Paleo blogs and books. The more paleo inspiration, the easier it is.
28. Use your crock-pot and always have leftovers on hand in the fridge or freezer.
29. Don’t forget your non-starchy veggies. Cook a bunch of green with some yummy fat like garlic ghee and then eat some each day along with your meals.
30. Remember to get lots of sleep, fresh air, exercise and down time!
rubiesandradishes/30-paleo-tips-tricks-to-live-by
1. Plan out meals several days in advance. This is especially helpful when you are new.
and buy a good stock of healthy food, to make yummy things like ccnut milk-fruit mousse/icecreams.
buy Raw honey.
2. Cook meat in bulk. The slow cooker is a great tool for this.
3. Dedicate time to prep your meals.
4. Prep meals in advance. Chop up ingredients. Pre-portion for the week.
5. Well stocked fridge is key! Keep hard-boiled eggs, smoked salmon and chicken salad on hand.
6. Eat homemade broth regularly to boost your immune system and give you strength.
Use it as a base for soups and stews, or drink straight from a mug.
7. Remember: this is worth the initial adjustment period. It really is.
The reason we long-timers appear over-enthusiastic at times, is because we feel soooo much better.
8. Stick to your guns and you WILL be successful.
9. Don’t sacrifice better in the conquest of best.
10. Stop trying to be perfect. Instead be real about the journey.
11. Going paleo is not a ‘flip the switch’ decision for most. It takes time to adjust.
12. Remember why you are doing this, check in with yourself and be proud of the choices you have made.
13. Be proud, be passionate, and be prepared!
14. When you make dinner, make extra for lunch the next day.
15. Read labels, but try to avoid dead/processed/packet products.
16. Join Paleo facebook pages. The support and info on Facebook alone is amazing.
17. It may seem overwhelming at first, but it is sooo worth it.- there is a lot of help nowadays.
18. Take it one day at a time. It gets easier and it gets better.
19. Pick a new recipe or two, once a week. Avoids boredom and keeps life interesting.
20. Dinner leftovers for breakfast!
21.Do not just try to substitute food you once ate. Don't mourn the loss of food that makes you sick . Look forward to new horizons, a new you, we all get there..
22. One of the hardest things about eating Paleo is the social pressure to eat junk.
SO- Always have a plan before going to social gatherings!
23. Eat a satisfying meal before you go to parties so you don’t get tempted by unhealthy choices.
24. If it is a pot luck bring plenty of your own dish because you might end up eating only from your own plate
(I would add that your Paleo dish will be so tasty that it will be the first to go!
25. Eat organ meats, from organic, pastured animals - cheap and chock full of nutrients.
26. Follow chowstalker.com and Just Eat Real Food to get recipe ideas.
27. Read and follow Paleo blogs and books. The more paleo inspiration, the easier it is.
28. Use your crock-pot and always have leftovers on hand in the fridge or freezer.
29. Don’t forget your non-starchy veggies. Cook a bunch of green with some yummy fat like garlic ghee and then eat some each day along with your meals.
30. Remember to get lots of sleep, fresh air, exercise and down time!
rubiesandradishes/30-paleo-tips-tricks-to-live-by
The Autoimmune Paleo Cookbook: bit.ly/autoimmunepaleo
Featuring over 110 recipes that are fully compliant with the paleo autoimmune protocol -
no grains, beans, legumes, dairy, eggs, nuts, seeds, or nightshades.
It also includes two 4-week meal plans, shopping lists, tips and tricks, and other resources for those on the autoimmune protocol or an elimination diet.
The book is also helpful for those with multiple food allergies or sensitivities.
It is full of inspirational photos and fully interactive.
True story
“At 39 years of age, I weighed 180 pounds. I would get a burst of inspiration for a workout kick and start “eating healthy” and lose 15 to 20 pounds, only to gain it back and yo-yo once more…
I suffered from IBS, Chronic Fatigue Syndrome, fibromyalgia,
with severe migraines and daily throbbing dull headaches…
Once I started eating paleo, my stomach aches, bloating (which I hadn’t noticed until it was gone),
IBS, chronic fatigue syndrome, and fibromyalgia all improved almost immediately.
Also - something I wasn’t even really aware of - my knees were swollen and ached a lot,
and I had a dull ache in my lower back.
I got used to the idea that I had some early form of arthritis in my joints –
but once I went paleo, it was gone, completely gone. It’s funny how things become 'your normal'
until you find out what 'true normal' really is…” ~ Dana Michelle Norris, page 93
The Paleo Miracle Book
Familyfriendlyfatburningmeals.com
Featuring over 110 recipes that are fully compliant with the paleo autoimmune protocol -
no grains, beans, legumes, dairy, eggs, nuts, seeds, or nightshades.
It also includes two 4-week meal plans, shopping lists, tips and tricks, and other resources for those on the autoimmune protocol or an elimination diet.
The book is also helpful for those with multiple food allergies or sensitivities.
It is full of inspirational photos and fully interactive.
True story
“At 39 years of age, I weighed 180 pounds. I would get a burst of inspiration for a workout kick and start “eating healthy” and lose 15 to 20 pounds, only to gain it back and yo-yo once more…
I suffered from IBS, Chronic Fatigue Syndrome, fibromyalgia,
with severe migraines and daily throbbing dull headaches…
Once I started eating paleo, my stomach aches, bloating (which I hadn’t noticed until it was gone),
IBS, chronic fatigue syndrome, and fibromyalgia all improved almost immediately.
Also - something I wasn’t even really aware of - my knees were swollen and ached a lot,
and I had a dull ache in my lower back.
I got used to the idea that I had some early form of arthritis in my joints –
but once I went paleo, it was gone, completely gone. It’s funny how things become 'your normal'
until you find out what 'true normal' really is…” ~ Dana Michelle Norris, page 93
The Paleo Miracle Book
Familyfriendlyfatburningmeals.com