Stuffed Peppers

Posted: September 8, 2010 in Uncategorized

Stuffed Peppers
6-8 sweet bell peppers (green, orange, red or yellow)
2 (4 oz.) cans diced green chiles
1 pound ground turkey
1 cup cilantro, finely chopped
½ cup onion, finely chopped
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon celtic sea salt

  1. In a medium sized bowl mix diced chiles with turkey, cilantro, onion, cumin, chili powder and salt
  2. Cut the tops off of the peppers and set aside
  3. Place peppers in an 11 by 7 inch pyrex baking dish
  4. Stuff the peppers with the turkey mixture; place tops on peppers to close
  5. Bake at 350° for 1 hour
  6. Serve

What is Gluten?

Posted: September 8, 2010 in Uncategorized

Just what is Gluten, anyway?

Gluten (the Latin word for “glue”), is a substance found in numerous grains such as wheat (durum, semolina, spelt, kamut, rye, triticale and barley). It is typically present in oats, too, due mainly to modern processing methods. Small amounts of gliadin-related compounds are also present in corn products and corn starch. All foods with high prolamin (a plant storage protein with high proline content) content should be considered suspect. This includes all cereal grains such as wheat/triticale/durum/semolina/spelt/ kamut (gliadin), rye (secalin), barley (hordein), corn (zein) and oats (avenin). What is called “gluten” is actually made up of two proteins: gliadin and glutenin, which make up at least 80% of the protein content in most grains. Used in baking it gives bread dough its elasticity and baked goods their fluffiness and chewiness. It is also used as an additive and stabilizing agent in innumerable processed foods and personal care products. Insanely, gluten is nearly everywhere. Laws do not require its labeling on all products so the consumer is left to judge for themselves whether gluten may be an additive or not. I, personally, don’t trust any product that isn’t clearly labeled “gluten free”.

For us humans, where we have spent nearly all of the last 2.6 million years as hunter-gatherers, gluten (and its closely related compounds) is a very new inclusion to the diet and is very difficult for us to digest. To say that gluten can add complications to your health is putting things mildly. Problems with gluten are becoming literally epidemic and although public awareness about this issue is certainly growing there is more that is poorly understood by most than not. The consequences of gluten sensitivity (diagnosed or undiagnosed) can literally be lethal. And, no, I am not being “extreme” when I say this. The consequences are very real.

Although commonly associated with celiac disease many do not appreciate gluten’s potentially incredible impact on the health of countless individuals or the commonality with which people may be afflicted with non-celiac “gluten sensitivity”. In fact, gluten may well be at the silent root of a great many of the health challenges millions of people face today, both physical and mental. It is rarely suspected as the underlying culprit in most instances, however. Furthermore, the inherent presence of what are called exorphins in grains (morphine-like compounds) make gluten-containing grains quite addictive and leave many in frank denial of the havoc it can wreak (including also quite possibly my “mystery critic”).

Allow me to elaborate:

A 2009 study in the Journal of the American Medical Association (JAMA Sept 16; 302(11):1171-8) found that those with celiac disease and/or gluten sensitivity, whether diagnosed or undiagnosed had a significantly higher risk of death, particularly from heart disease and cancer. It is currently estimated (conservatively) that one in every 200 people suffers from celiac disease, a devastating consequence of gluten-containing grain consumption. Some more recently hypothesize that this number may be closer to one in 30. Gluten “sensitivity” (vs. celiac disease) is considerably much more common and is currently nearly epidemic in its scope. The effects of and markedly increased mortality risks associated with both full blown celiac disease and gluten sensitivity happen to be virtually identical. Both are autoimmune conditions that create inflammation and immune system effects throughout the body. They can affect all organ systems (including your brain, heart, kidneys, etc.), your nervous system, your immunological functioning, your digestive system and even your musculoskeletal system. –Almost literally everything from your hair follicles down to your toenails and everything in-between. Exposure to gluten in a sensitive individual essentially shuts down blood flow to the prefrontal cortex—the part of our brains that allow us to focus, manage emotional states, plan and organize and exercise our short term memory. The prefrontal cortex is our brain’s “executive function” control center and is the part of our brain that basically makes us the most human. The inflammatory response invoked by gluten exposure additionally activates the brain’s microglial cells, which have no built in inhibitory mechanisms and do not readily wind down again. It can literally take months. The damage and neural degeneration this can cause over time, together with sympathetic (“fight or flight”) nervous system over-arousal can be significant.

In routine blood tests, seeing chronic states of anemia (serum iron below 85 ug/dL and hemoglobin below 13.5), functionally depressed or elevated serum protein levels (below 6.9 or above 7.4 G/dL), unusually depressed triglycerides (below 75 mg/dL–especially where carbs play a significant dietary role) and/or alkaline phosphatase levels (significantly below 70 U/L), functionally depressed BUN (below 13 mg/dL), abnormally high HDL (in excess of 75 mg/dL) and/or chronically (even functionally) elevated liver enzymes, among other chronic inflammatory and malabsorptive markers although not diagnostic here can be cause–especially when found in combination with one another–for possible suspicion. It takes further testing to be sure–though even some of the best testing methods can vary greatly in their accuracy.

Gluten can also be looked upon somewhat as a bit of as “gateway food sensitivity”. It is known to increase an enzyme in the body known as zonulin, which controls intestinal permeability. Elevated zonulin levels in the presence of gluten can also serve to allow other types of undigested proteins to slip past what would otherwise be more selectively permeable barriers and cause additional immunological reactions to other foods. Casein (milk protein) is the most common co-sensitivity with gluten, but the immune system can come to react to almost anything if gluten consumption persists. This can be a very real problem. Once multiple food sensitivities take over it can amount to a very vicious cycle that only worsens with time and becomes extremely difficult to correct. Living with this can be miserable at best.

A study published in 2009 in the peer reviewed journal, Gastroenterology (July;137(1):88-93) compared 10,000 available blood samples from individuals 50 years ago to 10,000 people today and found that there has been a 400% increase in the incidence of full blown celiac disease! Changes made to American strains of wheat, giving them much higher gluten content is likely a significant part of the problem. Increased genetic susceptibility due to a variety of causes is likely another. According to the Journal of Gastroenterology fully 30-50% of all people carry the gene for celiac disease (known as HLA-DQ8 or HLA-DQ2)–and eight times more people with celiac disease have no GI symptoms than do. Gluten sensitivity genes are significantly more common (HLA-DQB1, Alleles 1 and/or 2).
Gluten containing grains include wheat (e.g., durum, graham, semolina, kamut, spelt), as well as rye, barley, oats and triticale. Although oats technically are not part of the gliadin-containing family of grains, modern methods of processing nearly always ensure gluten contamination of oat products and the presence of actual gluten should always be assumed unless labeled “100% gluten free”. The prolamin (avenin) content of oats, however, still makes them at least potentially suspect for inherent sensitivity issues.

Fully 99% of those who suffer from this entirely curable and potentially lethal condition do so completely unaware of the dangerous vulnerability within themselves. Although a biopsy of the small intestine is commonly used to diagnose celiac disease, fully seven out of ten celiac sufferers exhibit no intestinal or GI symptoms at all. In fact, an article in the journal Neurology (Vol 56/No.3 Feb 13, 2005) states that “Gluten sensitivity can be primarily and at times exclusively a neurological disease”, affecting not only the brain and nervous system directly, but also cognitive and psychiatric illness. In the Journal of Neurology, Neurosurgery and Psychiatry (1997; 63; 770-775) an article states “Our finding…implies that immune response triggered by sensitivity to gluten may find expression in organs other than the gut; and the central and peripheral nervous systems are particularly susceptible.”

A 2002 review paper in the New England Journal of Medicine (Jan 17; 346(3):180-188) found that fully 55 diseases are known to be caused by gluten. These partly include heart disease, cancer, nearly all autoimmune diseases, osteoporosis, irritable bowel syndrome, as well as many common psychiatric illnesses, partly including anxiety issues, ADD, bipolar disorder, depression dementia, schizophrenia, Hashimoto’s (autoimmune thyroid disorders), migraines, epilepsy, Parkinson’s, ALS, neuropathies (having normal EMG), and most other degenerative neurological disorders…as well as Autism, which is technically an autoimmune brain disorder. In my opinion, it is always safest to assume the presence of gluten sensitivity in these populations, or frankly wherever significantly compromised health is an issue.

Testing for gluten sensitivity

Although there are numerous methods for assessing gluten sensitivity and/or celiac disease, most are unfortunately somewhat unreliable in their accuracy (including the so-called “gold standard” approach of intestinal biopsy), which may be partly why so few are properly diagnosed even when testing is sought out. With respect to blood and salivary testing, out of 12 different sub-fractions of gliadin, for instance, typically only one—beta-gliadin—is ever tested for. If you happen to have a sensitivity for any of the eleven other forms of gliadin it might not ever show. False negatives are a notorious part of this type of testing, unfortunately. Accuracy (where negative results are concerned) is never 100%. Immunoglobulin testing for food sensitivities in those with autoimmune disorders and particularly Hashimoto’s are almost always skewed due to chronic imbalances of TH-1 (T-cell) and TH-2 (B-cell) immune response. It’s critical to look for multiple markers (although the overwhelming—nearly 100% association between gluten sensitivity and Hashimoto’s and most other autoimmune disorders make the automatic assumption of gluten sensitivity a good idea). The most important tests to run are IgA (anti-gliadin antibodies and anti-entomysial antibodies), IgG (anti-gliadin antibodies), IgM, antibodies, tissue transglutaminase antibodies, which is most associated with small intestine villous atrophy (IgA and IgG), gluten antibodies, total IgA antibodies and if possible, always test for the presence of genes’ HLA-DQ2 and HLA-DQ8, as well as HLA-DQB1, Alleles 1 and 2. I’ve seen individuals test negative for antibodies in blood, salivary and even the most accurate stool antigen tests (again, false negatives are quite common) but they then test positive for both pairs of celiac or gluten sensitivity genes…meaning one can basically take the diagnosis of celiac or gluten sensitivity to the bank. I’ve found that by far the most accurate assessment may be made by using a proprietary stool antibody test from EnteroLab ( Their Web site also contains extremely helpful information on the subject and includes accurate testing for other major common food sensitivities as well. Getting the additional genetic markers for gluten sensitivity and predisposition potential for celiac disease that they offer helps minimize false negatives. In time, there will likely be new and hopefully even more accurate diagnostic methods developed as studies demonstrating the devastating health impacts of gluten mount. For now, EnteroLab seems to have the best corner on the market for accuracy, demonstrating a six-fold greater accuracy rate than available blood antigen tests. Otherwise, elimination diets, and/or testing for multiple markers using blood sampling are probably the next best bet.

Elimination diets can be an effective means of determining the potential for gluten sensitivity, but must be strictly adhered to for no less than 2-3 weeks and ideally at least 6-8 months to make a genuinely clear determination. Avoidance of gluten must be no less than 100% from all (even hidden sources) and not so much as even a single crumb of bread. Also, beware of cross contamination issues—where non-gluten foods may come into contact with gluten-containing foods via cooking/preparation surfaces and utensils in restaurants or at home (yes—this matters). The inflammatory effects of even trace gluten exposure in the brain especially and throughout the body can reverberate fully 6 months or more in sensitive individuals. Any exposure of any kind (even seemingly innocuous unintentional slip-ups) means you must start over with the time spent on the elimination diet. Sorry to sound so dramatic, but this is an issue that needs to be taken extremely seriously. Gastroenterology (2009; 137:88-93) states that “During a 45 year follow up, undiagnosed celiac disease was associated with a nearly 4-fold increased risk of death. The prevalence of undiagnosed CD seems to have increased dramatically in the United States during the last 50 years.” In an individual with either full blown celiac or gluten sensitivity the risk of death from all causes, according to the journal Lancet (Vol 358, August 4, 2001) was dramatically greater: “Death was most significantly affected by diagnostic delay, pattern of presentation, and adherence to the gluten free diet…Non adherence to the gluten free diet, defined as eating gluten once-per-month increased the relative risk of death 600%.” Next time you want to rationalize that “one little piece of bread” –think twice.

Being “mostly gluten free” or imbibing in gluten-containing foods “only occasionally” just doesn’t cut it.
Brain and mood disorders, migraines, osteoporosis, diabetes, cardiovascular diseases, bowel diseases, autoimmune diseases, inflammatory disorders and cancer are rampant. Grains are rarely suspected as the original culprit, though every one of these disorders, among many more, can potentially be traced to often-insidious gluten intolerance. Gluten sensitivity is only rarely obvious to the afflicted, and many are even entirely surprised to learn they have this sensitivity. I know I was.

Only an estimated 1% of all suffering gluten sensitivity or celiac disease is ever diagnosed.

The good news is that the devastating symptoms of gluten sensitivity and celiac disease are often entirely curable. –The treatment solution? You MUST eliminate 100%–not just “most”–gluten from your diet, including not just gluten containing dietary grains but all hidden sources, as well, which can include (but are not limited to) soups, broths, processed food mixes and soy sauce, teriyaki and other sauces, corn products and corn starch, and salad dressings. It can be listed as vegetable protein, seitan, hydrolyzed vegetable protein, modified food starch and others. Gluten is even an ingredient in many shampoos, cosmetics and lipsticks (which can potentially absorb transdermally–through the skin), children’s Play-Doh, medications, vitamins (unless specifically labeled “gluten free”)–even non self-adhesive stamps and envelopes.

Although I realize all this need for ultra-strict avoidance sounds rather tedious and extreme, an article in the Journal of Neurology, Neurosurgery and Psychiatry (1997; 63; 770-775) states clearly: “Even minute traces of gliadin (gluten) are capable of triggering a state of heightened immunological activity in gluten sensitive people”, meaning prolonged inflammation and other symptoms. Saying you’ve eliminated “most” gluten from your diet is a bit like saying you’re just “a little bit pregnant”. Either you are or you’re not. There are NO in-betweens. Avoidance must be strict…and total.

Many people will claim they have been adhering to a strict gluten-free diet when, in fact, they have only been avoiding the obvious sources and really haven’t been paying attention enough to potentially hidden sources, including their personal care products. They will eventually rationalize their lack of positive health results to the idea that they weren’t gluten sensitive after all and they simply go back to eating whatever they want. This is a HUGE mistake! Even where adherence to a genuinely gluten free diet doesn’t seem to generate expected turnarounds in health and well being, you have at least removed one very major hurdle to improvement. There can always be other hurdles yet to conquer. Gluten is by far not the only modern substance challenging the health of the masses. Restoring health can be like peeling back the layers of an onion. It is a process. Still, often enough, by simply removing this one major dietary antigen the turnaround in some people can seem nothing short of miraculous. It can also make a massive difference where seemingly more benign issues like resistant weight loss may be concerned.

Wait just a minute, back up—did you just say “personal care products”? What???

Crazy sounding, but true. You need to examine your shampoos, conditioners and other hair care and skin care products for the presence of wheat protein, sometimes also listed as “hydrolyzed vegetable protein”. Look for corn-related additives, also.

While you’re at it, you might also want to consider avoiding toxic additives like parabens, pthlates, artificial fragrances, sodium laurel sulfate, methylisothiazolinone (MIT), and petroleum derivatives like mineral oil, toluene, petrolatum and paraffin (slightly off-topic, but extremely noteworthy, nonetheless). Note that the FDA does nothing to ensure the safety of any chemical used in personal care products, so you’re left to trust the manufacturer. Even the FDA states: “Cosmetic products and ingredients are not subject to FDA premarket approval authority, with the exception of color additives … Cosmetic firms are responsible for substantiating the safety of their products and ingredients before marketing.” Out of roughly 126 or more chemicals consumers regularly apply to their skin, 90% have never, ever been tested for their safety. Most people think nothing of the products they apply on their hair or skin and the cosmetics industry readily capitalizes on this ignorance at tremendous potential cost to your health for considerable profit.

Why is this important? I mean, we’re just talking about skin, right? It’s not like you’re drinking the stuff…

In fact, it’s probably worse.

Keep in mind that your skin is your largest organ and that it is exceedingly thin (less than 1/10th of an inch in thickness) and permeable. If you were to eat or drink these products you’d have several things come into play to help protect you from direct bloodstream exposure—your gut lining, hydrochloric acid, enzymes, etc. In a hot shower, however, with your pores open wide, there is very little between you and direct absorption of anything you are applying to your scalp and skin right into your bloodstream where it is all free to travel throughout your body to your brain and all your other organs. The concern here is very real. When you’re reading hair and skin care labels it’s a good idea to ask yourself whether you would be willing to actually drink the contents of that product or not. If you’re reading a list of a whole lot of difficult-to-pronounce chemicals and/or also seeing wheat protein/vegetable protein on the label you’d do well to think twice about using it. –And don’t let buzzwords like “organic” or “natural” fool you. A partial listing of product sources can be found at Another source for allergen-free hair and skin care products is Just Google “gluten and additive-free hair and skin-care products” in your computer’s browser. The potential selection is huge. If you happen to have a smart phone there are also numerous available “gluten-free apps” available to help you screen individual products, restaurants, grocery stores and other shopping sources at your fingertips. The good news is that the awareness of these issues is rapidly spreading and resources are likely to grow exponentially in the very near time to come.

So what about gluten-free “substitutes”?

Seeking out gluten-free substitutes is certainly an option, as there are scores of “gluten-free” products of all kinds available today. It’s big business for food manufacturers these days, in fact. Clearly, gluten free shampoos and cosmetics are a good and necessary idea. Unfortunately, even though other grains, such as quinoa, corn, millet and buckwheat (or rice) do not contain gluten, they are still more a source of starch than of protein and the majority of “gluten-free substitutes” are highly, highly processed foods. Many are soy-based, as well (don’t get me started on THAT!). Just because something is “gluten-free” does not mean it is actually healthy for you, anymore than the word “organic” does. Gluten and carbohydrate intolerance, in general, are far more the rule than the exception in today’s world. It is logical to conclude that grain consumption, especially gluten-containing grains, just isn’t worth the dietary risk, given our culture’s innumerable health challenges and vulnerabilities. Why play Russian roulette? Why add to the unnecessary, glycating, fattening and neurotransmitter and hormonally dysregulating carbohydrate load? In my view it’s better to take processed food off the radar screen entirely and stick to the foods that don’t need a label you have to read every time.

In short, there is no one alive for whom grains are essential for health and gluten, in particular, is a health food for no one.

It stands to further reason that the more symptoms a person has physically, cognitively or psychologically, the more primitive a diet (in other words, pre-agricultural or “Primal”), one ought to consider adopting for reclaiming rightful health. The commonality of degenerative diseases does not make these diseases a normal part of aging, or even remotely inevitable.

The choice is mostly ours.

For more information about gluten sensitivity and celiac disease go to
For the most accurate testing and more information go to:
Another site for locating available gluten sensitivity centers and public lectures is

By Andy Deas | September 7, 2010

Show Topics:

Trouble with Paleo lifestyle change
Feeling chronically cold
Paleo without red meat
Paleo without meats and eggs
Carb sources for long backpacking trips
Not hungry post-workout
Ibuprofen post surgery
Biosig results
Maca & leaning out updates
Hamstring activation
Show Notes – The_Paleolithic_Solution_Episode_44

The Paleolithic Solution – Episode 44

Reads of the Week

Posted: September 3, 2010 in Uncategorized

-Summer Tomato

By Jean-Patrick Millette

Most of us only embrace our life when everything is going well: no money problems, no conflicts at work, no relationship problems, etc. The moment things don’t go according to plan, we are always the first to ask: Why me? The thing is that if life was always easy, how could we prove ourselves? How could we try to improve our lifestyle? How can you be proud of what you achieve if you did not have to work to achieve it? Put simply, it’s only when things are hard or challenging that you can learn to improve yourself. It is therefore really important to go through events that are not necessarily enjoyable.

When you expect everything to be effortless and easy, you can be disappointed. This will often lead to lack of motivation and, in the case of diet, binge eating. However, I would argue that this expectation is completely natural to humans. Just like the way our ancestors made food-related decisions (how much energy do I have to spend to get food vs. how much energy will it provide me), most of our actions are based on what we can get out of an effort. We want to put the least effort and get the most out of it. This is true for everything that lives on this planet. But it’s good to realize that sometimes you will have to work a bit more (sometimes it can just mean to be patient) to get what you want. It can’t always be easy.

In the case of ‘’modern’’ humans, the problem is that we expect to see the results of our actions in a fast and linear way. We lack the necessary patience to keep us on track. While in some areas of our life it does work well, it is naive to expect fast results in the fitness and dieting areas of our life. Unlike what some might say, I believe that it is impossible to get fit or lose weight without putting in any effort. Muscle building is not a breeze for most of us, and weight loss is not easy for the majority of us. That’s just how it is. But that should not stop you from bettering yourself.

Your fitness level and your health depend on a few things. To be fitter and to improve your body composition, you have no other choice than to focus on positive gene expression. Put simply, you have to exercise in a way that is not going to degrade your health. This means that you have to stay away from injuries, muscle imbalances (which leads to injuries), dangerous workout habits, etc. Another way to put it is that you have to prevent overtraining. Indeed, you have to make sure the frequency, the weight, the volume, etc., are all adapted to your needs.

Positive gene expression is also done with food. You have to eat the right foods to promote health. While the evolutionary diet is probably not perfect (there are so many things that we still need to learn in the nutrition world), it is the most logical and intuitive approach that we have at the moment. Based on evolution –therefore, on millions of years of human behaviours- this approach is the most scientific of all. During our last Montréal paleo meet up, we came to the conclusion that this diet is the best because it was not created by a specialist, a doctor or a health guru. Evolutionary eating is based on instincts, on what we would do in the wild (as demonstrated by tribes’ studies). It makes a lot of sense to try to emulate what our ancestors ate, because our genetic makeup reflects theirs. It makes even more sense to emulate the way they ate when you consider the fact that they were free of food authority.

Your lifestyle habits also play a major role in weight regulation. The amount of sleep you get most likely has an impact on your weight. Ultimately, it is the quality of your sleep that really matters. You don’t necessarily need to sleep for 8-10 hours, but the hours that you sleep have to optimally repair your body. If you wake up in the morning and you feel fatigued, then you should definitely change your strategy.

The amount of physical effort you do during the day also matters (an office job is quite different from a construction job, for instance). The more energy you spend, the more active your body is. Over a long day of physical work, a person will be forced to use his stored fat to fuel his activity (such as when you walk or hike). Going for walks during your break at work is definitely a good way to lose extra pounds. Other factors – such as stress, watching TV (the fast images can excite your brain and prevent you from falling asleep), sun exposure, relationship health, etc. – also play a big role. To ensure you are promoting health, you have to be emotionally stable, too. We probably all know someone that gained weight because they ‘ate their emotions’. The good news is that the evolutionary approach to dieting is usually a great way to enhance your social life.

I’m sorry to break it to you, but no matter what approach you use, when it comes to dieting and exercise, you will have no other choice than putting in some effort. It’s easier when you use the optimal way (evolutionary eating), but it still requires you to put in some effort. Nobody else and no magical program are going to change you if you are not going to walk the walk. The miracle weight loss pill is still not on the market and until then, you will have to make some sacrifices. Those sacrifices don’t have to make you feel deprived and bad, though. There is always a way to enjoy whatever you are doing.

The scale is not the right tool to calculate progress.

It’s important to understand that when you start your health journey, you will most likely lose a lot of weight (or gain a lot of muscle if you are training for that) during the first month. It will most likely start to slow afterwards and it should not freak you out. This is often the first challenge we face in our journey. Most will step on the scale and notice that they did not lose any weight at all during a full week and they will start to panic. They will most likely come to the conclusion that what they are doing is not good. That is when most people drop out and start looking for the magical program that is going to do the job for them (or buy fat burners). However, the truth is that on a long enough time scale, this type of event will not limit your progress. All you have to do is keep eating and exercising the right way. There is no other way: embrace what is hard, for it will make you stronger.

It’s also important to understand that a lifelong of bad genetic expression cannot be reversed in a short time. Just like you don’t become fat overnight, you won’t become thin overnight. The same can be said of us who expect fast muscle and strength gain. It is just not done overnight. You have no other choice than to keep training, eating well and being patient. Progress will come gradually and ultimately, it will put you where you should be. As Confucius said : A journey of a thousand miles starts with a single step. Embrace what is hard for it will make you stronger.

Just like life is not always easy, dieting is not an easy task either.But being mentally prepared to face challenges will help you achieve your goals. As I pointed out, there are a lot of variables to consider and some of them are hard to improve. A good example of this is how hard it is to get rid of a bad habit (let’s say binge eating when you are stressed). No matter what you do, no matter how hard you really try, that bad habit will always haunt and tempt you. There is no arguing: the best approach is definitely the paleo one. But no matter how good it is, you will still have to fight some battles from time to time. It’s you, not the approach or its guru, that will have to make sure you stay on track. The good news is that, if you manage to win these battles every time they come up, you will be the one getting stronger.

Nutrition Logbooks are in

Posted: September 2, 2010 in Uncategorized

Nutrition Logbooks are in for $20…Check it out

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For those who are looking for a quick fix for their sweet tooth while still staying in the boundaries of the paleo diet, these recipes are perfect. Baked or fried apples are so quick and easy to cook and make for a delicious paleo dessert. Usually these recipes call for extra sugar, but I think the sweetness of the apples is more than enough and the cooking process brings the flavors of the natural sugars in the forefront. The butter also brings some extra richness and make it more filling.

Serve those with a big dollup of whipped cream of a splash of coconut milk. The hot butter mixing with the cold whipped cream or coconut milk creates a nice texture and balance. I think once you make them you won’t want to have apples any other way anymore.

The two recipes are very similar and call for the same ingredients, but it’s up to you to find your prefered way of having them.

Baked apples with cinnamon and butter


4 apples (tart apples are very good for this)
4 tbsp grass-fed butter (or ghee)
4 tsp cinnamon
Optionally, a bit of fresh nutmeg

Preheat your oven to 350 F.
Core the apples making sure not to go all the way throught and to leave the bottom on the apples.
Stuff 1 tbsp of butter inside each apple.
Sprinkle with the cinnamon and nutmeg.
Bake for about 12 to 18 minutes, until the apples are soft.
Serve and enjoy!
Pan fried apples with cinnamon and butter


4 apples (tart apples are good also)
2 tbsp grass-fed butter (or ghee)
3 tsp cinnamon
Optionally, a bit of fresh nutmeg

Cut the apples in about 1/4″ slices.
Put the butter in a hot pan and let it melt.
Once hot, add the apple slices making sure they don’t overlap, make multiple batches if necessary.
Sprinkle with cinnamon and nutmeg, cover and let cook until soft.
Serve and enjoy!