Even before we had a baby I was interested in how ancestral nutrition influences fertility and fetal and child development.
It struck me as crazy that, in accordance with conventional “nutrition” advice and mainstream marketing, babies are often fed things like rice cereal, cheerios and little cookie biscuit things as their first foods. (It says “for baby” on the package so isn’t it good??)
And then we wonder why toddlers (and then kids and teens) are grumpy, tired, have dark circles under their eyes and behavior issues, just to mention a few…
So when our daughter Isla was around 4 months I started researching what we should feed her when she starts solid foods. This was especially of interest because I’d never really made enough breastmilk for her, and we had been relying on donor milk to help her grow.
I didn’t want to give her conventional formula considering I wouldn’t eat most of those ingredients myself. Luckily I found out about the Weston A. Price Foundation baby formula, which is designed to provide similar nutrition to breastmilk but with whole foods. We make the formula with high-quality milk that we get from a farm nearby.
The WAPF formula and pumped breastmilk make up the majority of her diet, and then I wanted to make sure we were introducing the right foods for her. I had heard of people feeding babies things like avocado, banana and sweet potato.
Although WAPF recommends root vegetables such as sweet potato, carrot and beet as first foods, other research indicates that root vegetables and leafy greens are higher in nitrates, which should be avoided until 6 months and should make up a smaller part of baby’s diet to start.
Best First Foods for a Primal Baby
soft-cooked egg yolk (from free-range eggs, with a pinch of real salt)
avocado
broth
pureed meat and liver
butternut or acorn squash with butter
banana
Foods That Should Wait Until Later (ie After 1-Year)
cooked leafy green vegetables
raw salad vegetables
citrus fruit
whole egg
grains
nuts and seeds
Should you do baby-led weaning?
I assumed baby-led weaning would be our approach, as it seemed to be what most crunchy parents do. Then I read this article by Sally Fallon from Weston A. Price and changed my approach a bit.
In a nutshell she says that the foods most people prepare for baby to eat by themselves are not actually the foods that baby needs most (ie little sticks of soft vegetables, most of which don’t actually end up in baby’s mouth anyway).
Since the most important nutrients for a baby to get from 4-6 months are iron and zinc, we need to ensure they actually consume some of these important foods.
I get the idea behind baby-led weaning, and definitely do want Isla to feel exploratory and independent in the way she interacts with food, but I also agree with the WAPF commentary linked above.
I learned that:
Food before One is NOT just for fun
As a result we do a mix of spoon-feeding (without ever forcing or even encouraging her to eat more than she’s interested in – I find it’s VERY obvious when she wants more, she opens her mouth and slaps her hands up and down) and also letting her explore food on her own.
Although at this point, she nearly 6 months and doesn’t actually put food in her mouth at all. I think it’s very important to do at least some spoon-feeding to ensure she’s getting that iron.
I believe with this approach we are setting her up to enjoy whole foods and have a nourished body for life.
Fact: a person can never be happy without cake in their life. Few people would disagree, and those few would, whether they recognize it or not, be quite unhappy.
So as I found myself edging towards the 1 month mark of a 3 month autoimmune protocol (AIP), I discovered my life lacked substance. For 30 days, I had gone without cake, and the time had come to rectify the situation.
The problem was, the Paleo autoimmune protocol is one of the strictest, perhaps the strictest, diets on the planet. For those of you unfamiliar with it’s dictates, AIP means cutting out any foods which might be potential allergens. That means all nightshades (potatoes, peppers, eggplant, tomatoes, etc), nuts, seeds, dairy, grains (of course!), eggs, chocolate, and probably plenty of other food staples that have just now slipped my mind.
The AIP, while undoubtedly effective in identifying problem foods, doesn’t leave a person with a whole lot of foods that they can eat. This meant that I had been subsisting on a diet of meat and vege for as far back as my troubled mind could remember, and it was starting to get a bit old.
You see, I love meat and (to a lesser degree) vegetables as much as the next person. Probably more than the next person, if I’m honest. But there’s only so many times a man can have meat and vegetables for breakfast, lunch, dinner, and dessert without starting to get a bit grumpy.
And so I found myself wondering whether there was a way to piece together what few ingredients I could eat to form some semblance of a cake.
Luckily, there was. Funnily enough, it’s called the Paleo AIP Spiced Apple Cake.
Easy Recipe: Paleo AIP Spiced Apple Cake
Before we begin, a disclaimer: every time I make this cake, it varies considerably. A little more apple, a little less banana, a little more coconut oil, a little less raisins….but every time it’s come out utterly delicious. I’d even substitute desiccated coconut instead of coconut butter if I didn’t have any to hand (just whizz it in the blender and it comes out a similar consistency to coconut butter).
So don’t be afraid to deviate a little from the recipe – that’s what I did, and everything worked out just dandy!
1/2 cup rice flour (technically not necessarily AIP, so can substitute same amount arrowroot flour)
1/2 cup raisins (optional, but delicious!)
2 tbsp coconut milk (ONLY if you add in the optional raisins)
1 tbsp water
1/2 tsp salt
1/2 tsp baking soda
1 tsp cinnamon powder
1/2 tsp clove powder
Instructions
Throw a banana and a cored, roughly chopped apple (don’t bother peeling) into a blender with around a tablespoon of water to make it easier for the blades to do their thang. Blend on high until a smooth paste has formed. If your blender is having trouble, force the apple bits down towards the blades (when it’s off, of course!) and add in a little more water.
Set the oven to 350 Fahrenheit (180 celsius), and melt your coconut oil in the warming oven if it’s below room temperature (and therefore hard!). If you coconut butter is also hard, put it in the oven for a minute or two to soften it as well.
Line a 9×13 inch baking pan with baking paper (aka parchment paper in other parts of the world!).
Mix the wet ingredients (coconut oil, banana and apple paste, lemon juice, vanilla, honey/maple syrup, and coconut butter) together in a bowl until combined.
In another bowl, combine the dry ingredients (the flours, salt, baking soda, cinnamon, and clove) and mix to ensure consistent. Then add to the wet ingredients and stir until everything is perfectly amalgamated. At this point, if you’re feeling a bit racy, add in 1/2 cup of raisins and see whether the consistency of the batter is still wet but sticky. If it seems a bit dry, add in a tablespoon or two of coconut milk. If it’s still too wet, add in some desiccated coconut or rice flour. Play around with it until it looks right to you – it should be thick enough to hold its shape for a while, but wet enough that you could (technically) pour the batter into the cake tin if you stood there for like ten minutes. You get my drift, right?
Next, spread the mixture into the pan. If you’re having guests over and want the cake to look fancy schmancy, slice another apple in half, core it, then slice thin strips of apple and place them lightly on top of the batter to create a rustic apple pie-type effect. Add a sprinkle of cinnamon to complete the aesthetic ensemble.
Cook for around 25 minutes. When it gets close to the 25 minute mark, start checking to see whether it looks cooked. Really depends how moist you like your cake – I like it to be still ever so slightly gooey inside, so I take it out just before it gets to the point where it springs back when you press your finger into the top. It should be golden around the edges and smell ah-may-zing!
Lift the cake out of the pan using the baking paper, and place on a cooling rack for 15-20 minutes. The longer you wait, the easier it’ll be to cut and less likely to crumble.
Cut a healthy slab, pour over a little coconut yoghurt and (if you’ve got a serious sweet tooth) a bit more honey, and enjoy! Liivi isn’t on the AIP but she still eats this cake and swears it’s better than any of the Paleo cakes she’s made lately – she just slathers on a slab of grass-fed butter instead of the yoghurt! I’m only slightly jealous.
Have you tried the recipe? How’d it go? Got any variations you’d like to suggest? Tell us about it in the comments below!
Let’s cut to the chase: you want six-pack abs, a toned yet shapely butt, and arms that don’t have jiggly bits underneath. You want to get rid of those stubborn kankles, ease the constant chafing between your thighs, and not have sore knees, hips, and back ALL the time. Heck, you might just want to fit back into that old pair of jeans you allow to lurk at the bottom of your drawers, in the hope that one day, one day, they’ll slip back on like a glove. Well, the answer is simpler than you think.
Workouts don’t need to be complicated, drawn out, unenjoyable affairs. They don’t even need to be that frequent, to get the results you want. I’ve spent the last 10 years perfecting the ultimate paleo workout routine, from what protein to consume to which exercises to perform, and it’ll have you transitioning from flab to fab in no time (guys – feel free to replace the decidedly feminine “fab” with something manly like “jab”, if it makes you more comfortable).
So without further ado, here’s quite possibly the best workout routine you’ll ever lay your eyes on.
Your pre-workout routine
First, know that your body won’t respond well to strenuous exercise if it’s tired or still recovering from a previous workout. Ensure that you haven’t done an intensive weight-bearing workout in at least the past 2 days, preferably 3. Also ensure you got enough sleep last night, as your body is already stressed in this case and you don’t want to introduce any more stress into your life with a hard workout.
Step 1: prepare a protein source
For me, this is almost always a protein shake. While many people have been led to believe that whey protein isn’t that great for your health, it’s hands-down the best protein source for workouts if you get hold of the good stuff. That means whey from grass-fed cows, that has no additives or artificial flavors, and is preferably organic. This protein powder ticks all those boxes, and it’s been my go-to protein powder for the past 4 years. If you’re completely against whey protein (just FYI, often people with dairy allergies respond well to whey protein isolate, which shouldn’t contain lactose or casein), then you can always try an organic pea protein powder. Or even just a big hunk of meat, preferably the size of your palm. Your choice! Aim for around 30 grams of protein.
Drink half the protein shake 10 minutes before the workout, and half after the workout. This allows your muscles to synthesize the protein while you work out, which means faster muscle gains and quicker muscle recovery.
Step 2: warm up
Here, we just want to get your blood flowing and your muscles limber, so you don’t do any damage during the workout. This means 2 minutes of jumping around, shaking, dancing, or doing star jumps like nobody’s watching. I hope for your sake that no-one’s watching, as you’re going to look like a complete nutcase.
Your optimum paleo workout
After you’ve knocked back half your protein smoothie (10 mins before exercising) and warmed up a little, it’s time to get down and dirty. A couple of important points to keep in mind:
Use whatever equipment you have available. I regularly work out using a 10 liter container of mineral water, as it’s a good weight for many exercises and has a handle – kind of like a rudimentary kettlebell. Nothing beats an actual kettlebell, however – I’ve found that a good starting kettlebell for ladies is 6 kg or 8 kg, and 10 kg or 12 kg for men.
Perform the reps (reps = repetitions) to failure, unless otherwise stated. This means doing as many reps as you can of a given exercise until you literally can’t do any more. This will shock your muscles as much as possible (a good thing), which means faster fat burn and greater muscle mass development. No half-arsed attempts, people!
Ensure your form is spot on! If you have to practice an exercise at a lighter weight initially, so be it – you need to do the exercise how its supposed to be done, or risk injury.
Take a 1 minute rest between each exercise – use this time to have a sip of water and write down how many reps you did! You’ll need to keep increasing these reps with each new workout, in order to grow muscle mass.
Workout #1 (day 1)
10 glute activators (essentially just hip thrusts which you can do on the ground or on a bench that help to activate your glutes, which are often dormant going into a workout)
kettlebell bicep curls (remember to keep your arms in by your sides, and you can just do one arm at a time if you only have one kettlebell)
wide-grip pull-ups – the guy in that video cracks me up, but he’s right about how to do it! (use anything around the house or gym for this – could be a lateral tree branch, a pergola, a doorframe, or a chin-up bar. If you don’t have any of these, just skip this one)
After your exercises, take a couple of minutes to shake it off and loosen up if you feel a bit tight. I find just going for a very quick jog around the yard helps with this. Now its time to drink the rest of your protein shake and rehydrate. Drink lots of water during and after the workout – dehydration is not your friend!
Workout 1 shouldn’t take you more than 20 minutes, and workout 2 shouldn’t take you more than 15 minutes. Studies show that shorter, more intense workouts are more effective for weight loss and muscle gain than long workouts. Give yourself plenty of time to recover between workouts (I always space them at least 3 days apart, interspersed with days of mild to moderate cardio like walking, running, cycling and kayaking).
I always have my phone with me during workouts – I use it to note down how many reps I do per exercise for each workout, so that I can ensure I’m always increasing reps over time. I also use it as a timer for the side planks. You should also consider getting yourself a good exercise mat or yoga mat, to make your experience a whole lot more enjoyable. And crank those snazzy tunes! Nothing like a good workout playlist to get the blood pumping. I’m digging Spotify’s “Motivation Mix” right now.
That’s it! Easy, right? Try this routine for a month, and see how you look and feel. We’d love to hear if it kicked those kankles and busted that butt!
Last week, I discussed the merits of oil pulling, and whether there was any scientific evidence to back up all the claims floating around on the net. It turns out that there was, and as a result I’m halfway through a two week oil pulling regime. Hurrah! But something that all the studies agreed on was that oil pulling alone wasn’t enough for optimum oral health – for that we need the humble toothbrush…
Why conventional toothpaste is harming your health
Have you ever paid any attention to those Colgate (or any other big-name toothpaste brand) ads? You’ll notice they always have snappy signoffs like “the toothpaste that dentists use!”. Well, while your average conventional dentist might know his or her way around a tooth filling or cavity, they’re not always up to speed on the latest and greatest when it comes to everyday oral hygiene.
And it turns out that the “toothpaste that dentists use” isn’t something that you want to be using! There’s all that triclosan, all those synthetic chemicals and additives, and of course fluoride (hint: it’s not as healthy as you think!). As one recent study concluded:
“A proportion of ingredients (28.9% [n = 13]) were found to be both unnecessary to improving the oral health of children and solely used to increase their appeal. Of this list of unnecessary ingredients, 69.2% (n = 9) were shown to have contamination risks associated with chronic consumption, including enamel demineralization.”
Let me just get this straight: almost a third of ingredients in toothpaste are completely unnecessary, and some of them can even damage your teeth?? That probably explains why 98% of the population suffer from oral health problems. Thanks a lot, toothpaste.
Make your own DIY paleo toothpaste
As ever, the solution is to take matters into your own hands. With the exception of the wonderful folks over at OraWellness, you can’t really even trust the supposedly “healthy/alternative” toothpaste brands. They always manage to slip something nasty in there, regardless of best intentions.
And as I was scouring the net for a solution, I came across a tooth remineralizing recipe from WellnessMama. The below recipe is a slight adaptation on hers, and it’s just as effective – I can personally attest to that! We use it morning and night, and it’s working wonders for our pearly whites.
DIY recipe: remineralizing “toothpaste”
The word “toothpaste” has quotation marks around it because it’s more of a powder, if I’m completely honest. But don’t let that put you off – the powder is just as easy to use as conventional toothpaste. If you don’t have all the ingredients, don’t stress too much – the main thing is that you use bentonite clay and baking soda. Bentonite clay is a swelling clay that attracts and binds to toxins in the mouth (or anywhere for that matter), making it an excellent choice for detoxifying the mouth and giving your teeth and gums a helping hand. Baking soda (which you’ll incidentally find in conventional toothpaste – quite possibly the only good ingredient!) contains essential minerals, whitens teeth, and is alkalizing.
Track down a wide-mouth mason jar or medium-sized glass jar of any kind. Make sure it has a lid, as you’ll be using this stuff for at least a few weeks!
Next, carefully spoon/sprinkle all of the ingredients into the jar. Using a teaspoon, mix thoroughly until all the ingredients are blended equally.
To use, either dip your toothbrush into a little coconut oil or simply dampen with water, then dip your brush into the powder mix. Use the bass brushing technique to get rid of all that plaque without damaging your gums, and rinse with cool to warm water.
To store your remineralizing tooth powder, simply put the lid on! It’ll last for months, as there’s no ingredient that will spoil. Plus there’s no risk of mold, on account of all the antimicrobial agents present in your powder.
And if you can’t be bothered making your own, there’s always the OraWellness HealThyMouth Blend. It’s your call!
Have you tried a natural oral care routine? Has it helped to reverse cavities, kick bad breath…that kind of thing? We’d love to hear your stories!
It’s all very well sticking strictly to your Paleo or Primal diet, but there are times when you just want things to be how they used to. Glutenous sandwiches piled high with questionable deli meats and delicious vegetable oil-based mayo. Pizza, stacked with cheese and faux-meat to your heart’s content. A fresh glass of diabetes-inducing coca-cola, clinking merrily with cubes of ice and beading invitingly in the late afternoon sun.
Sorry, I lost my train of thought for a moment there. Sure, these things were delicious at the time, but the days (perhaps weeks) of post-dietary meltdown recovery really wasn’t worth it.
Luckily, this isn’t a black or white scenario. You can still revisit those gluttonous times of old while maintaining your impressive clean-eating record. We’ve already churned out heaps of recipes that have done just that, including Primal pancakes, Paleo banana-choc-chia cakelets, gluten-free Oreo cookie sandwiches, and a whole lot more. But there’s something super important missing from that list: chicken wings!
Just because you’ve gone Paleo, Primal or ancestral doesn’t mean you don’t watch the Superbowl every year. It doesn’t mean you pass on the opportunity to sit out on the patio with your mates and have a few “cold ones”. It doesn’t mean you’ve moved on from game nights or movie nights with your friends or loved ones. And what do all these things have in common? Why, they all go swimmingly with a big bowl of crispy, zesty, saucy chicken wings.
So, without further ado, here’s an awesome Paleo- and Primal-friendly wing recipe that will have you thinking you’d died and gone to heaven. Chicken wing heaven, that is.
Paleo recipe: BBQ chicken wings
What would a wing platter be without the quintessential BBQ sauce smothering those meaty chunks of glory? Personally, barbecue wings are my favorite, so I was more than happy to give this recipe a shot! If you don’t have all the ingredients available in your kitchen, feel free to mix and match – getting creative is half the fun!
1. BBQ Rub ingredients and instructions
1 tsp mustard powder
1 tsp rosemary (dried or fresh and finely diced)
1 tsp fresh ground black pepper
1 tsp cumin
1 tsp onion powder
1 tsp garlic salt
1 tsp cayenne pepper
1 tsp paprika
Combine all the ingredients in a bowl and mix until evenly distributed. This will form your chicken rub in step three!
In a saucepan, melt the coconut oil over low-medium heat. Add in the diced onion, and cook until the onion has turned transparent or soft, around 5 minutes or so.
Add the minced or diced garlic to the saucepan, cook for a minute, then throw in the remaining ingredients. Bring to the boil, then turn the heat down to low and allow to simmer for at least 10 minutes.
Once the sauce has reduced down to your desired thickness, remove from heat and set aside.
3. BBQ chicken wing ingredients and instructions
Finally, it’s time to create your culinary masterpiece!
18 free-range/pastured chicken wings
BBQ rub (step 1)
BBQ sauce (step 2)
Preheat your oven to 350°F/180°C. While the oven warms up, put some baking paper down on a couple of cookie sheets. Next, apply the BBQ rub to all the wings as evenly as possible. Don’t stress too much if thing’s are a bit uneven though – you’re going to smother them in BBQ sauce, after all!
Place the wings in the oven and leave for 10 minutes. Remove from the oven, turn all the wings onto their opposite side, and cook for another 10 minutes.
Remove the wings from the oven again. Coat each wing liberally with the BBQ sauce you made in step two. A silicon brush makes applying the sauce easier, but you can always just use a spoon or anything handy. Once all the wings are coated, place them back in the oven for 3 minutes.
One last time, remove the wings from the oven, turn them all onto their opposite side, and return to the oven for 3 minutes. Keep an eye on the wings – if it looks like they’re starting to blacken or burn, whip them out of there ASAP! You can also leave them in for longer if you like your wings a bit crispier or charred. I’m not judging.
If you can resist, allow the wings to cool for 5 minutes before transferring to a platter. If you’ve got any BBQ sauce left, put it in a small bowl for dipping. In lieu of blue cheese, which often has some of the nastiest ingredients imaginable, why not opt for some grass-fed sour cream? It tastes just as good, in my opinion, and soothes the mouth when things get a little on the spicy side. Also feel free to throw in a few celery sticks for good measure. Enjoy!
Tell us how your wings turned out! Did you make any slight adjustments, or did those BBQ wings taste dang near perfect? We’d also love to hear what your own favorite Paleo wing recipes are!
Bone broth has recently taken the paleo, primal, and ancestral dieting worlds by storm, and thats no coincidence. Not only is bone broth an excellent way to make use of all those leftover bones and carcasses you’d otherwise throw out post-roast, it’s also one of the most nutrient dense foods on the planet.
Bone broth benefits
If you’ve arrived at this article looking for a quick, easy recipe: you’ve come to the right place! So if you’re keen to just get stuck in and make some fine-ass broth, scroll down to the next section. But if you’d like to amp yourself up with some fun facts about why bone broth is just so darn good, lets dive right in.
As we explained in yet another ultra-informative Thrive Primal article, bone broth is a must-eat for just about anyone. It’s loaded with a wide range of essential minerals, many of which the typical Western diet is seriously lacking in. These include calcium, phosphorus, magnesium, and potassium. Our friend bone broth, also known in certain circles as stock, is chocka block with glycine and proline, two amino acids which are just the bees knees for your overall health and, well…your knees!
Bone broth also contains plenty of collagen, condroitin and glucosamine, all of which you need to maintain a healthy, fully-functioning body. Put together, all of these minerals and nutrients mean bone broth is an excellent way to improve your bone and tissue healing rates, keep your skin looking young and firm, revitalize your hair and nails, keep your joints supple, heal your gut lining, and improve detoxification.
Excited yet? You should be. Well, without further ado, let’s get broth making!
How to make bone broth the paleo way
There’s two ways you can make bone broth: the slow way, and the fast way. Because the fast way requires a pressure cooker, and we haven’t yet invested in one of those, we stick to the slow way. It’s no less effective, but it just take a few hours longer.
Equipment:
Slow cooker or crock pot (they’re essentially the same thing)
large glass jar or multiple smaller jars
Instructions:
Whenever you cook up a roast, lamb chops, or any meat with bones, set the bones aside and store them in a container in your freezer.
Once the pones have piled up to about two thirds the size of your slow cooker (less is fine, too!), you’re ready to go.
Throw the bones in your slow cooker, completely cover with cold water, and set the temperature to a low heat. The mixture should remain at a simmer the whole time, and should never boil over.
Add one to two tablespoons of apple cider vinegar or white vinegar to the bone and water mixture. This helps to draw the nutrients out of the bones.
Leave the bones to do their thing, topping up water as necessary to ensure they remain submerged the whole time. We leave beef and lamb bones simmering for 18 to 24 hours to ensure all the nutrients are extracted into the water, and chicken bones for around 12 to 16 hours. The longer you cook them, the more nutrient-dense your broth will be.
After the allotted time, remove from heat, cover, and leave to cool down. Before the mixture cools completely, remove the bones from the bottom of the mixture and pour the rest into a large glass jar and keep in the fridge. It will keep for around 1 to 2 weeks – if you don’t think you’ll use it all within this timeframe, just place some of it in an appropriate container and freeze it!
Note that if you don’t have a slow-cooker or crockpot, you can also just use a large stock pot. Just make sure it’s big enough, and that it’s ok to leave simmering unattended for a long period of time.
Paleo bone broth recipe using pressure cooker
As we explained earlier, there’s a much faster way to fulfill your bone broth needs: the pressure cooker! If you’ve got one of these bad boys, you can whip out a decent batch of bone broth in 2-3 hours. Impressive!
Large glass jar or collection of smaller widemouth jars
Instructions:
Place your bones in the bottom of your pressure cooker. Make sure the bones don’t reach past the two thirds mark of the cooker, otherwise you’ll be dealing with a pressure cooker overload!
Cover with water, and add in 1-2 tablespoons of apple cider vinegar or distilled white vinegar. Any old vinegar will do, really.
Set your cooker to high pressure and leave for three hours. After this time, turn off the heat and leave to depressurize naturally.
Allow the mixture to cool to just above room temperature, then strain the liquid from the bones. Store in glass mason jars in the fridge, or place in the freezer for longer term storage.
That’s it! Pretty easy, right? You can also get snazzy by doing things like roasting the bones first (to give your broth a darker, more intense flavor) or adding in vegetables like leaks and carrots. But I like to keep things nice and simple, and knock back half a cup or so of broth each day to reap the health rewards. Enjoy!
And p.s. if you’re worried about lead toxicity issues, don’t be: according to Chris Kresser, the lead found in bone broth is nothing to be worried about.
Having spent 5 weeks hopping around Thailand recently, my latent passion for curries has intensified somewhat. Passion for certain curries, that is – my mouth is simply unable to find enjoyment in some of the more spicy curries, namely the ominous green curry. Now, you’re probably thinking “but I thought red curries were the hot ones?”, but it turns out that the opposite is true, with green curries being crammed with Bird’s Eye chillies to give them a particularly vicious kick. It’s probably a color thing – traditionally, the color red symbolizes warning and conjures up visions of heat and, incidentally, spicy red chillies.
But I digress. Red curries are great, and in particular the ever-popular Panang curry, otherwise known as “Phanaeng curry” and “penang curry” – take your pick! Panang curry is a personal favorite of mine as it has a deliciously rich, nutty flavor that lends a pleasant sweetness and has just the right amount of spicy zing. I find that ordering Panang curry from restaurants, however, can be kind of hit and miss – especially in Western restaurants, where they can lose their zest and become a bit bland.
Your best bet is to make your own – this way you can control the heat, make sure there’s plenty of good ingredients, get lots of healthy saturated fat, use good-quality meat, and ensure no nasty vegetable oils make their way into your meal (as they tend to do in your average restaurant dish). I’ve used chicken in this recipe as it makes for an amazing curry, but you can substitute chicken for any meat of your choosing, including beef, lamb, pork, fish or shrimp! Enjoy!
3 lbs boneless free-range chicken breasts, cut into medium chunks
2 medium red bell peppers, seeded and sliced lengthwise
¼ cup fresh organic basil leaves
Instructions
In a large frying pan, mix together the coconut milk, curry paste, lime zest, lime juice, fish sauce, and red pepper flakes (if you can't handle too much heat, play it safe and start with just 1 tsp red pepper flakes).
Simmer over low heat, stirring regularly, until paste is thick enough to coat the back of a spoon, about 20 minutes.
While the sauce is simmering, prepare the non-paste ingredients. In a saucepan, cook the onion in the butter/ghee/coconut oil over medium heat until translucent and slightly brown. Add the chicken and cook on medium-high until each piece is white and cooked through. Remove from pan and set aside. Add the bell peppers to the saucepan and cook over medium-high heat for around 10 minutes, until softened and slightly browned. Remove pan from heat and set aside.
When the curry sauce has thickened, add the chicken, bell pepper and onion mixture to it. Stir to mix together the ingredients and simmer for 5 minutes on low heat. Add the basil, turn off the heat, and leave for 3-4 minutes minutes.
Serve warm over white rice or cauliflower rice. Garnish each serving with a few fresh basil leaves and squeeze a little fresh lime juice on top.
This recipe was created by Liivi Hess, ThrivePrimal.com
How did your Panang chicken curry turn out?
We’d love to know the results of your foray into Thai cuisine! Did you add too much spice or too little? Do you have a secret ingredient that you like to add to get that curry taste explosion?
Ok, so you’ve read up on your paleo basics, you’re excited about the positive steps you’re about to take, and you’re rearing to go. You take a bold step inside your local supermarket, and stop abruptly, looking around with a growing sense of unease at the vast shelves of processed goods, overflowing bins of fresh produce, and quivering piles of meat, fish and poultry.
I’ve been there, and I get it. The supermarket for the paleo-conscious is like a minefield, requiring the newly-inducted to step gingerly, lest they put they foot (or in this case, hand) on a food item which appears healthy and wholesome, but is in fact riddled with pesticides and beefed-up on GMOs. Kapow! The bad-food mine goes off in your stomach, you introduce new toxins into your system, and you’re back to square one.
6 years ago, when Liivi and I first jumped on the paleo/primal/Bulletproof bandwagon, we would spend long hours in the supermarket, walking slowly up and down the aisle, examining each potential morsel of food with a metaphorical magnifying glass, and eventually coming to a slow, painstaking decision. We’d get home tired and frustrated, only to find that many of the foods we’d chosen had a sneaky bit of hydrogenated oil or an artificial ingredient that we’d failed to notice in our quest to make it to the checkout with our minds intact.
Gradually, we honed the process, to the point where today we can fly through the supermarket, invariably ignoring 90% of the foods on display, and come out the other side with foods that align with our health mandates. And now I’d like to very generously share that information with you, and save you having to go through the same excruciating process that we did back at the beginning.
This post is the first of a 3-part series which examines how to find the best, cleanest, most paleo-friendly foods at your local supermarket, regardless of how paleo-friendly that supermarket really is. If you’d like to skip ahead, here’s the links to the other articles:
Before we delve into how to pick out the healthiest, cleanest fresh produce, it’s worthwhile revisiting one of the key guiding principles of paleo: keep your sugar levels to a minimum, wherever possible.
Now, I’m not talking about removing sugar altogether from your diet: going ketogenic isn’t really my cup of tea. For one thing, sweet things are just so damn delicious, and I’m utterly unwilling to cut them completely out of my life. For another, starving your body of sugar can cause all sorts of hormonal imbalances, the most notable of which is an increase in the production of the stress hormone cortisol, which can in turn contribute to development of auto-immune diseases and annoying conditions like candida.
But, because sugar is pro-inflammatory, and can contribute to weight gain and a host of other ailments and diseases when consumed in excess, you definitely need to keep an eye on it. Fruit, as it happens, is high in fructose, a type of sugar that can spike your blood sugar levels and increase your risk of insulin resistance, which in turn can lead to diabetes.
For this reason, you should always buy far more vegetables than fruit. Vegetables have all the nutritional benefits of fruit, but without the sugar (with the exception of high-starch vegetables like potatoes), so go nuts in the vegetable department. As for fruit, I find eating between 1 and 3 portions per day is just the ticket – make sure you vary what varieties you eat on a daily and weekly basis, though.
Going organic
In a perfect world, you’d always buy organic produce. Heck, you’d buy organic everything if you could. But, unless you shop solely at an amazing farmer’s market which permits only organic meat and produce (if you know of such a place, I want to hear about it!!), that’s not really an option. Organic produce is grown and harvested without the use of pesticides, herbicides and synthetic fertilizers, meaning that it is higher in nutrients and doesn’t introduce nasty toxins into your body.
But organic produce is expensive, and it’s generally only available for limited varieties in your supermarket (if at all). For this reason, you need to prioritize what you buy organic, and what you don’t. Luckily, the Environmental Working Group (EWG) has already done this for us, producing two lists called the Clean Fifteen and the Dirty Dozen which indicate which foods are better to be bought organic, and which foods are low enough in toxins etc that they can be bought non-organic without too many health concerns. The lists are as follows.
Green Fifteen (generally less prone to toxic sprays and chemical fertilizers, so ok to eat non-organic):
avocados
sweet corn (I wouldn’t advise eating this AT ALL, if you can avoid it)
pineapples
cabbage
frozen sweet peas
onions
asparagus
mangos
papayas
kiwi
eggplant
honeydew melon
grapefruit
cantaloupe
cauliflower
Dirty Dozen (generally more likely to be coated in chemicals, so better to buy organic):
strawberries
apples
nectarines
peaches
celery
grapes
cherries
spinach
tomatoes
sweet bell peppers
cherry tomatoes
cucumbers
hot peppers
kale and collard greens
If you look at the two lists, you can see a bit of a theme emerging – produce with a thick outer skin that you don’t traditionally eat, like grapefruit, onions, and avocados, is less prone to chemical treatment. Produce which is eaten whole, without anything being removed (like strawberries and apples), is more likely to be sprayed in order to keep its surface blemish-free. The same applies to leafy greens.
With this in mind, you can formulate a very rough guide to shopping for organic produce:
DO buy organic: leafy greens and any fruit and veggies without a thick outer skin (includes tomatoes and peppers)
NOT NECESSARY to buy organic: fruit and vegetables with thick, inedible skins, or skins which you remove anyway before cooking or eating. Things which grow underground, like potatoes and sweet potatoes, are generally ok to eat non-organic, but it’s often better to peel them before cooking to remove potential fungicides.
GMO produce
Generally, most foods which are organic are also GMO-free, however this isn’t always the case. According to GMO Awareness, with USDA Organic-labelled products, “at least 95 percent of content is organic by weight (excluding water and salt). The <5% remaining ingredients must consist of substances approved on the USDA’s National List. GMOs are NOT on this list, so USDA Organic products are also usually GMO-free.”
It sounds as weird to me as it does to you, but there it is. Despite that rather confusing revelation, USDA organic remains one of the best ways to buy GMO-free (or mostly GMO-free) produce. Luckily, however, we’re starting to see many products and produce with the “NON GMO Project VERIFIED” label, which tells you that your fruit or veggies are completely free of genetically modified organisms.
Which produce is best?
We all have different tastes, and I don’t want to be the one to dictate what you should and shouldn’t buy, but not all fruits and vegetables are created equal. Here’s a list of “paleo-approved” produce, adjusted slightly to allow some primal diet goodness into the mix. Things like avocados, peppers, tomatoes, cucumbers, squash and pumpkin are technically fruit, but I’ve included them here as most people think of them as vegetables.
The bottom two rows are red because these vegetables are high in starches, which means that you need to moderate the amount you eat of these each day. As a rough guide, limit your consumption of starchy vegetables to a handful per day.
Within the “approved” fruit category, there are those varieties which are better than others, and these largely consist of berries. Because they have a preposterously high nutrient content and relatively low sugar content, they should always go to the top of your fruit shopping list. I have a love affair with raspberries and have often been heard to proclaim that they are the “king of fruit”. Turns out I was right! Well, more like the oligarch of fruit, but I’ll call that a win!
That’s about it! The above should provide a solid basis for you to become a produce-shopping superstar, saving you some serious time and preventing some major paleo setbacks.
If you’re really serious about taking your diet to the next level, our ebook The Paleo Guide to Beating Candida Naturally has a comprehensive, detailed section on what you should and shouldn’t eat, and even more on shopping for the right stuff. Even if you don’t have Candida (chances are, you probably do), it’s an invaluable guide.
