hi guys I'm so excited to show you a sneak peek at the brand new dashboard that 20 dishes is launching for their members this is going to be launching in the very near future probably in the next few days to a week at the most we're really really excited about it because it is going to make managing your weekly meal plans your prep list your shopping list and everything so much easier so essentially you're going to have your own custom dashboards so when you log in you're going to see your pretty little dashboard with your menu your step-by-step prep your shopping list and your options over here so the cool thing about this plan on how this is laid out here is you can do a lot of adjusting you can add recipes you can add notes to your days and really customize what you want for your meal plan for the week so say you wanted to use this recipe for the crock pot roast and you want to actually do that on Wednesday you would just write it down throw it on Wednesday and it moves it down there say you wanted to come over here and you want to maybe add a new recipe in or add a note so you would just click on this little plus sign here and it's going to bring up the recipe section say you wanted to add maple chili chicken to that day you would just click on the plus sign to throw that into your menu so we'll just do that for a quick example and boom there you've got maple chicken chili and then say you want to make a note you would click on the plus sign again and go over here to add notes and say you wanted to make extra for leftovers you would just type in whatever your notes need to be here it could be pull the chicken out of the freezer or make extra for guests that I whatever your notes need to be you're going to click the add notes and that's going to put that in that day so you could go through and really customize your meal plan for the entire week so that you're organized everything is streamlined and it's going to save you a lot of time so we also have this step-by-step instructions which we have provided for all of the menus that 20 dishes creates but that's going to be on this own tab now and all of this stuff your meal plan your prep step-by-step prep your shopping list everything is printable with this print icon so you can just click on the printer and it'll print everything out all nice and pretty so you have your step-by-step instructions going to have your shopping list which is really cool too because we've added some features here where say you need to get four avocados that week maybe for some other recipes or just for snacks you would just type in the little boxes there and you can add whatever you need to add so you can go through here and really customize your shopping list so that you don't forget anything at the store because there's nothing more frustrating than going shopping getting the stuff for the week getting home and realizing that you've left a few things at the store that you completely forgot to get I hate doing that so you can go through here and customize anything that's on the pre-made shopping list and then if you have some stuff that's not on the list you can also add in your additional items here and all of this will print out whenever you print it off a little print icon and the last thing that's really cool is this option section so you can go through here and you can set the recipes say you have a really big family and you need all of the servings for our or you need all of the recipes to come out to 10 servings for every recipe you can easily adjust that or if you're a small family or maybe just cooking for yourself you can alter that down to you know just one or two or three servings so this is a really cool feature on also you have the ability here to choose which menus you see in your meal plan area so you can choose to see the paleo the AIP or the fodmap meal plans so that's another really cool feature that's going to help you really streamline your meal planning experience our whole goal with 20 dishes is to get you in and out of the kitchen as fast as possible so I can't wait for the sash board to roll out for all of our members it's going to be really really soon and I know it's going to make your life so much easier if you have any questions make sure you leave me a comment down below and let me know or you can always shoot me an email I would be happy to answer all of your questions but I'm super excited about this and I hope you are too I will talk to you again soon .
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hey this is Trish and I am in the kitchen today and I wanted to show you how to make bone broth it's a really popular thing going on right now the thing is is that bone broth is actually just like beef stock or pig stock or chicken stock whatever you have on hand and meaty marrow filled bones you could make this bone broth out of today I'm using oxtail and so I just want to show you a little bit about the process because when I was sick I was actually too sick to make me some bone bras but now that I'm doing better I'm making bone broth and I wanted to just show you how to do it so I hope you enjoy stick around ok so I've already started the process because I just wanted to show you the midway point of the first part of this process of making bone broth so let me turn the camera around here we go and you will see all this yumminess right here this is oxtail you'll see those bone filled marrow bits there in the center and you'll also see parsnips that's the white bits you see carrots I have onions I have celery I have some garlic over here not sure if you're seeing that in the camera and and what I'm doing is I'm roasting all of that all I did was put on a little bit of a little bit of salt and pepper and some extra virgin olive oil um I'm not a big fan of olive oil I don't know what the big deal is personally I don't like the taste I'm from the south you see and we don't grow up eating olive oil because olives are not native here we we cook in lard lard grows here right now I'm kidding you know where Lord comes from right well if you're vegetarian you don't want to eat that um but but I have coconut oil I didn't feel like melting coconut oil so I just used some olive oil so what that is is that's the the bones themselves this is two pounds Ashley's about three pounds of oxtail so you see it has really great layer of fat it has a lot of meat on there and then of course the marrow there in the middle of the bones and a little salt and pepper sea salt of coarse sea salt I love that black pepper and olive oil you smoosh it all around and put it in an in on 450 degrees Fahrenheit no idea what that is in Celsius sorry to my friends in Australia but 450 Fahrenheit and let that cook for about 20 minutes which I've just done and then you're going to flip it and that's what I'm about to do I'm not to flip the meat over I want to get that I'm going to get those at the fat part of the meat i want to get those on touching the bottom of the pan so they get really great yummy browning juicy roasty flavors and more that are so so very good so I'm going to do that I'm going to stir the vegetables up and you don't want is left a lot of veggies in there that's because and you'll find this if you do this you get to this point when you pull it out after the second time because I'm about to do it for another 20 minutes in the 450 degree oven those vegetables are so delicious that you start eating them and then you're like wait a minute now I don't have enough for making the actual stock or the broth or whatever the next process is and so I just make some extra so that I can eat them while I'm doing the other part of the bone broth so all right so I'm gonna flip these over put them back in the oven for 20 minutes and then we'll do the next step ok so this sucker I just pulled him out of the oven and he looks gorgeous let me show you what he looks like okay so do you see all of these brown bits and you see this right here I mean every one of the tongs you see all this gorgeousness in here this is all flavor you see that all the way down here in the pan yummy yummy yummy yummy yummy look at that Brown I think it's called the my yard reaction or something like that so yeah so you see my beautiful garlic over here in the side oh he's beautiful ah so now the next step I'm gonna have to put you down in order to do this but the next step is I'm going to transfer all of this to my pot and and then i'll talk to you about the next step in the ingredients that go in ok so do you hear that you hear that sizzle that's because I've got my pot already hot this is a nice-sized stockpot I wish I had a bigger one so now i'm just adding in all the meat so I'm just transferring it at a time over here looking a little bit extra brown on it then I'll start to move over some of the veggies so you see this this is a post it now parsnips are root vegetables and what you're looking for when you took pcs if I can get this in the right angle do you see all that you you see that isn't that gorgeous you would not know how divine this tastes so I'm going to leave them over to the side so I could eat them thank you very much and then you can see the carrots you see this gorgeous color on the carrots believe it or not this is not ruined this is perfect so that Kerris I've got the onions I'm just moving everything over you know the cool thing is is that carrots this orange color look at that ok I'm going to put him to the side I'm going to eat him I should have got the plate anyway yeah so carrots are actually his orange color is actually a modern hybridization in medieval times carrots were white in fact if you look at medieval paintings of farmers market or you know the center of town scenes that kind of thing where they you have farmers selling their crops carrots are white so all of these in here and what I'm going to do is I'm going to keep doing this I'm going to keep my girl look out I'm going to take out a few of these clothes that are now roasted I'm not going to put them in here as well okay so here's what's happened now this this pot was so hot I had to go ahead and put in the water I wanted to show you the ingredients that are going in now but um the water barely needed to go with because it was sizzling remember that sizzle you heard that meat was cooking a little too hot and quickly so i had to go ahead and put in the water but let me show you what's happening here everything is bubbling away over here i have the apple cider vinegar i'm going to do 2 tablespoons of apple cider vinegar 2 tablespoons of Worcestershire sauce 2 tablespoons of a black pepper cool um that's what the peppercorns and normally I would do two bay leaves but this is a big bay leaf it's from across the street so it's not store-bought so these just you know grow wild actually been a Laurel as a protected tree here and so this is what i'm going to use and so i'm just going to put him in there you see I've already emptied out the garlic cloves they got nice and toasty roasty and so you know put the garlic in there it's a lot more mild it's a it's a much more smooth flavor than eating just the pungent paint pungent flavor of raw garlic and so yeah for those of you who like my skull here he is he's right there like my skull knife block and in case you're wondering what this is these are sweet potatoes that I have allowed to sprout and I'm going to plant these because these guys will make absolutely gorgeous greenery out front by my front door you just plant let your sweet potatoes go to sprouting like that and then you can plant them and maybe a few weeks after you plant them suddenly it's like they grow two or three feet long overnight and they have these most vibrant bright green leaves you've ever seen and they're gorgeous so it's really inexpensive way to have some nice plants and greenery out by your front door so that's what I'm doing that and you see my bananas over here I can't stand bananas but I eat one I try to eat a banana every day but I usually eat them when they're still just a little bit green because they taste the least banana II at that point but what I'm doing is I'm I've allowed these bananas to kind of get ripe really right because i have read that the brown spot like the more brown spots you have on the banana there's a chemical change happening in the banana and that chemical change that chemical that's being produced is actually really good for the immune system and so of course i can't think of what that is right now but you know google it and let me know what you find so i'm letting these go and we call these drafts the draft bananas you see that how they're kind of brown we call those giraffe bananas here in this house and and so you can see this is bubbling bubbling away and so now this is just wait sit and wait sit and wait sit and wait smell all this gorgeous gorgeous food and this is actually going to cook for about 24 hours now I don't have a crock pot and I do not want to let this cook overnight so I'm going to let this cook for about seven hours seven eight hours I'm going to let it cool for about an hour on the stove and then I'll put it in the fridge and then I'll just resume cooking it tomorrow because you want to cook this about 24 hours now the next step is actually in about two hours from now I'm going to take the meat out because the meat will be tender and falling off the bones at that point and I'm going to eat it because I'll be hungry and you can see over here my kitchen a little bit of a mess right now but you can see my yummy yummy food right there you see that all those gorgeous colors yes yum yum and and so those are going to be really delicious i'm gonna go ahead and eat those because i'm very very hungry and i will just keep cooking so the ginn this is going to cook for a couple of hours then i'll take the meat off the bone but i'm going to leave all the fat you want that fat because what we're doing with the bone broth is we're getting the collagen and we're in the fattest flavor then the bones are the college in the out of the marrow the protein and all those yummy brown vegetables um flavor yes indeed they're me gorgeous and delicious and this is that this is the hard part the waiting but see I was smart I made extra vegetables so I don't have to actually wait a long time I can go ahead and eat some right now all right so I'm gonna see if I can wait and a couple hours and show you what it looks like when you're pulling the meat off the bone okay alright see you then bite ok and so here I wanted to mention something really quickly and that is a little bit of a controversy over the protein scum that rises to the top while you're cooking it in case you've never seen that here's what it looks like you see that it's this kind of frothy white protein scum that rises to the top now some people say oh you absolutely have to get rid of it some people say it doesn't matter i'm in that I don't care camp on this I think that you know taking the this that pond scum of the top is really just because um you know fancy chef type people want to make brats or customize that are really clear and this pond scum you know whatever the proteins gaun gana again cloud up your broth again personally I don't care and since it is protein the whole point of this is because i want the protein i want the collagen and you know protein you can change the amino acids which is building blocks of life so why would i get rid of that um so I'm going to keep it i'm just gonna stir it i have my handy-dandy wiki spoon under if you see to see my witchy my witchy yes yes yes yes my Richie apron you see my witchy stuff is my little bitchy up there she she keeps my kitchen safe for me and so anyway so all I'm gonna do with that pond scum I'm gonna start it right back in and I'm going to keep doing that but of course if you want to get rid of it you can um you may find it if maybe it flavors the the broth in a way you don't like or maybe you just don't care either again I mean I don't care camp and I'm still not feeling well so I really really really don't care but I did want to mention it just in case you noticed it and you wanted to know what to do about that frothy mess on top of your bone broth okay it so here we are on day two of the making bone broth and I just want to show you what it looks like over overnight because what I did again because I don't want to keep this on the stove or even in the oven overnight I had to reduce it so that I could put it in the fridge now what I did was I reduce it way down why because it cools off more quickly so that I could get it in the fridge so that I could get a little bit of sleep so here's what it looks like you see that see that delicious layer of saturated fat there on the top and yes I am absolutely keeping that that's not going anywhere how dare you even suggest that you take that bad off it's delicious so there it is now watch what happens okay so what I'm going to do is I'm going to take my handy dandy spoon and I'm just going to cut through this just so you can see this is the broth this is what the broth looks like over night okay and so all I did hit was just I just flip this over and you can see you can see it really is like jello of course the word jello comes from gelatin because you know gelatin collagen comes from the the marrow of the bone that's why a lot of vegetarians will not see there's one of those right there one of the ox tail bones a lot of vegetarians will not eat jell-o because it is derived from animal product like right there so they go toward plant sources of gelatin so start to see some steam coming off the top there then what I'll do is I'll just add in some water and just get it going again okay so while this is doing its bubble bubble toil and trouble thing over there behind me you may be asking yourself why would you even bother to go to all this trouble well if you if you're like me and you can't or don't want to buy processed foods you have to cook this way you have to cook at home or at least have a local source of food and/or food that you can buy locally that you know is healthy for you one of the reasons that I cannot stand to buy store-bought broth is because of the amount of sodium in it sometimes it has caramel coloring to make a little more brown because they didn't roast the vegetables first but the sodium is the big thing I mean in one serving you Oh serving as a cup let me show you what a cup looks like i'm going to get my get my measuring cup out there this is this is one cup one little bitty cup it has like 960 milligrams of sodium the problem with that is that the body only needs about three grams of sodium on a daily basis so when you have even just one cup of soup or one cup of broth or one cup of stew or one cup of anything that's made with the store-bought stuff I mean you're using nearly one-third of your daily requirement for sodium and on top of that you can't source the sodium because they just say salt what kind of salt was it iodized salt probably i don't use iodized salt I don't want because it's a refined salt I use sea salt and so you know one cup has 960 milligrams it's the only one gram of sodium and so you know when you want to cook with things cook with the broth you look like my daughter wants me to make shepherd's pie I use broth for that I want to make gumbo i use broth for that chicken and dumplings i use broth for that you get the idea yeah and so being able to do this kind of thing with my own bra that I can source every single ingredient I know exactly what's in it um it just makes me feel better you know and I don't know why these companies you have to salt everything so much I'm simply well aside from the fact that Americans are now so accustomed assault but you know broth is supposed to be a starting point it's a foundation to a dish it's not the dish itself but I think a lot of people use store-bought broth they just maybe add the water to it you or like a bullion q where some of those concentrated broth a mix or new stuff I'm still sick I can't think but you know then they add water to it and they just heat it up in the microwave and they eat it like that is soup that's not what broth is supposed to be broth is a foundation that you then add other flavors and layers too but I think that's why they add so much sodium is that people just try and use it as soup itself and that is not what it's supposed to be so anyway I just wanted to talk you see that back there it's getting ready so I've got to go ad the water to hold on all right so there we go you can see it's bubbling and it's come back and it smells absolutely divine you can smell the roasted vegetables you can smell you can smell the peppercorns you can smell the sharpness of the Worcestershire sauce and the apple cider vinegar you can even smell the different vegetables that carries the parsnips even get a set of some celery in there it's absolutely wonderful so now I'm doing to do is wait for this to boil bubble toil and trouble once again so let me put the top on and he'll get to cooking and we'll be back okay so I added a little more water that measuring cup that I just put in there that's eight cups I've added another four and i'll add another four and i'll just keep adding and topping this off the goal here is to get at least I'm trying to get at least three or four quarts of bone broth out of this the whole idea behind the paleo trend of with bone broth is that you drink a cup of it every day because you want the collagen you want a protein and you want all the other great little vitamins and minerals that have seeped into the bone broth through the cooking process and so you know i'm i'm gonna have to do this again the first thing I knew I need to get crock pot and I'm I've been sourcing a quart crock pots because I need to try and get a lot of bone broth when you go to this much effort yet you want to get as much as you can now honestly if I had a crock-pot this would be a lot simpler all you would do is just roast the vegetables like I showed you and you put in a crock-pot and you let it cook overnight 24 hours up to 48 hours even and that would be your bone broth and you'd be done but because I don't have it I have to do this and because I know a lot of I know a lot of men out there who want to try and be healthy but they don't have a crock pot either so we're in the same boat so that's why I'm showing you how to do this and but pot would make it a lot easier but until then we're doing a stove top so it's a it's going now it's going to get up to the boil I'm going to just keep doing that process of adding water let it reduce adding water let it reduce adding water let it reduce because every time you reduce it you're concentrating the flavor and so that's what I want I want some really really delicious nutrient filled broth by the time we're done with this at about midnight tonight so I'm going to check on this and then I will check back in later okay so this stuff is finally done and let me show you what I did and try and explain it as I go along because basically what I did was like I said I reduced it down just to make it easier for me to strain it and then I have put it in jars so let me show you what that looks like okay so there is the bone broth you can see all the jars of bone out that I have basically what i did was i first had to strain this stuff and I started that by taking out all of the vegetables look at that I mean you can see these vegetables are planes spent there is there is nothing left to these guys although technically you could still eat them a little bit of fat and stuff right there there's a little bit of meat in here you could beat that if you wanted to but the fat of course if you have a dog or a cat they would love all of this you just want to double make sure that there are no peppercorns although the peppercorns really are kind of soft at this point just make sure there no peppercorns in there and of course you want to make sure there are no bone shards because here the bones now the bones as you can see these bones are spent too I mean even the meat that was on there it is it has fallen off then your little bits when you plug off the meat a little celery and you'll you can just tell these bones they're pretty much done but when again it you can give these to your animals too but again just be careful like I would not give this kind of piece i would not give this to my dog is too small especially a big dog because they tend to not chew they just swallow their food you know things wolf it down and but yeah just looking around I mean these bones are just about done so you're going to see these bone in caps there they look like little little kneecaps that come off the ends of the bones so just be careful when you if you want to give these to your to your dog just be careful i would give them the actual vertebrae the bones themselves and not these little extra patella looking bits right there so yeah so these are all spent so let me close up the tongs basically what i did was i reduced it down like i said and then i put it into a clean pot and then i added water to fill it up to the line and filling it up to the line then I just started together to incorporate the broth after you this was after I strained it and then I used a funnel to help put the bone broth into the jars I was hoping to get several courts and I did as you can see the these are court mason jars here this is almost a court I think maybe it is a court with almost a court for sure and then these are spaghetti jars back here and then these are my coconut oil jars so I saved my jars and try to recycle them in the hopes of doing some canning and that types of thing that type of thing so yeah so as you can see you can see there's some fat saturated fat that's kind of ray the rising up here to the top it's late sorry brain is tired and the fat is rising to the top you see there's not a whole lot of fat I did not deaf at this so considering we started with olive oil and you know we have all this fat you can see that's left over there actually is not going to be a lot of fat in this bone broth but the fact that is there it's going to taste awesome so now what I'm doing you can see I have the tops off the tops are waiting I'm letting these cool here and and then they will once they're a little bit cooler then I'll put the tops on and I will put them in the fridge and I will put them in the freezer now you see these little jars here these again these are my coconut oil jars right here these are about two cups so um the reason why I did these is because I know when I'm cooking this is two cups so if I'm only doing a small amount of soup let's say for my daughter and me this is two cups and all I do is just I'll just pour that in and use it the courts then are of course a court each and i will use those when i'm making larger amounts of a dish like you know like a gumbo a soup an irish stew of course that's what my daughter really wants she wants shepherd's pie and she wants Irish stew so there you go so this of course you can throw all of this out the vegetables are done the bones you can give to your dog not the end caps and then just these are cooling off and then I will jar these let me show you what this looks like we just show you this there's an absolutely gorgeous color and you may notice some sediment after its had time to sit but this has been sitting here for oh no maybe 10 or 15 minutes and it's still gorgeous and it is done the tops are on the jars and they're ready to go in the fridge and the freezer now I swear this is not a difficult process it's just a long process and it's made a little bit longer because again I don't have a crock pot I'm doing this on the stove but it's really just roast the meat and vegetables boil that sucker for 24 hours strain it bottle it jar it and that's really all there is to it I swear again it just seems like a long process well it is a long process but it's just it's not hard you can see my guys right there on the counter see them gorgeous looking fabulous and and so some of these i will put in the fridge the mason jars the quart jars i think i'll go ahead and put those in the freezer i know they can go in the freezer now if you actually have the tools and the equipment to can do canning you should absolutely no do these in a proper canning method so that they can last a lot longer but i know this is going to go really quickly here and and then to is like okay well that's a lot of work for something that's only gonna last a week or maybe two weeks at the most but I i am i am i am comforted in the fact that i know exactly what's in it I know how it was prepared I know there's not too much salt I know that the ingredients are are good and I know most of all I know it's made with love and and so that really is one of the most important things for me so I am going to go because this video this whole entire video I'm sure is going to be 20 25 minutes but but I hope that it's helped you and you know if you make your own bone broth please leave a message down below so that I can hear how it happened how it went for you because you might have some tips that will help me and they'll help everybody else so all right long day I am ending this and I love you and I will see you tomorrow bye .
Video Description:
September 17, 2015: Two days in the making, here's my how-to for making bone broth on the stove (sans crock pot/slow cooker). Enjoy! ~ trish
so what I have here is a spatchcock or butterfly chicken if you look at my previous book so those of you who don't know me I am a shelf hammer down on helium and my previous scope I showed how to remove the backbone and a chicken which is the way I like to roast my chicken all the time and I salt it and I dry brine it and you can actually keep this in your fridge loosely covered with some plastic wrap for up to three days so this I actually did it yesterday because Henry anything is like hiding behind the corner and I are working on a new blog post because after I showed this on periscope a lot of people were like oh I don't really know how to do this can you do a step by step recipe on your blog so I said sure because this is how I make my chicken all the time and so this chicken has already had backbone removed and I've already loosened the skin in between you know the chicken in the skin and I've applied salt all over and under the skin and this has been hanging out for 24 hours in the fridge loosely covered with plastic wrap and so now I'm going to put a flavored butter under the skin and this just you know flavors it and give it you know ask Henry and they can you help me open this my hands are all chickeny and so basically what I have here is I have a quarter cup of butter if you guys don't do better you can do you can do softened and you have it fat in like you can even use olive oil whatever so I like butter so I have a quarter cup of softened butter in here salt before after 24 hours stop before because you wanted to that's the whole that's the whole purpose of dry brining it is you want um you want the salt to make it to do its thing and make it super flavorful and it actually makes your chicken juicier it doesn't make it prior um and so you can so you don't even have to butterfly it but the salty part is really important and I learned this from Judy Rogers and Zuni cafe and she was super well known for saltating Oliver meats ahead of time especially her famous chicken and bread salad in Zuni Cafe and she would always salt it up to three days in advance here so you don't have to butterfly but you should definitely salt it ahead of time uh oh and add in a haircut but and before it is all in his face but now he has this new his father so anyway so I went and here is I have the softened butter so if you were to do this on a weekday so you can totally butterfly it and salt it up to three days in advance and so it'll be ready for you whenever you want to cook but I always like to put a flavor of butter right before I roast it so I've created the oven to 400 degrees convection roast if you don't have a convection oven you can just do 425 or 400 um in terms of the total cooking time it takes about 45 minutes but that all depends on the size of your chicken like I was cooking a three and a half pound chicken the other day and it only took like 30 minutes and so you really do need to check the temperature of your chicken and so you gotta stab it in the thickest part of the breast and that should be about 150 I know a lot of books say 160 165 but 150 is perfect in fact when I soo needed I do 140 and it's just fine so the breast is 150 it's almost guarantee that the thighs will be 165 which is perfect and the reason why I butterflying it is so great is because the breast meat which has a tendency to overcook is almost kind of inflated and because it's in the middle and so it'll be perfectly fine so here I am with my herb butter again henna can you I'm sorry can you help me to pop the top huh my hands are kicking me he has a carrot because we're gonna say can you help me pride a tablespoon so what I do is I do about a quarter cup of them yeah you pour it into the neck here thank you yes and so what I have here is one like just a random seasoning blend from NZ's this one's actually called pasta sprinkle but I don't eat pasta but it's um it's basically just a dried herb blend it has basil oregano thyme and garlic which I think he's great in chicken so I'm gonna just sorry this is how it works normally I cook and then Henry takes picture and I slip degrees and everything we make we actually eat and so my one save about what type of herbs to put under you know to make your herb butter it can be whatever you can make you can use fresh herbs just in my cookbook and I'm on paleo food for humans you have a foodie and chicken where we use fresh herbs um you know but in this case I just use my favorite dry herb blend I normally use a salt free blend because I already have salted the whole thing but if you don't have time and I've done this before I will you know salt a little bit like I probably don't go as hard under or as much under the skin as I normally do and then I'll use a flavored seasoning blend that has salt and then I will mix that with the butter Oh can't wait it's funny you should say that we just recorded a pumpkin yesterday right honey we did and this one we talk about our favorite crushes of the week which because it's already fall we talked about her favorite fall produce and then them then the main course of the podcast is about my time at cute nerd Fitness which was a lot of fun and then we talked about our question of the week we talked that on this TV we like to watch um and we also answer a question about feeding your preschooler or what you do what to do if your kid goes to a non paleo preschool class or you don't so as I said before this is a quarter cup of butter with fine a tablespoon of dried herbs and spices and so a quarter cup is four tablespoons but where is the podcast the podcast is on hi Kunz did you just look up Naaman on paleo wherever you listen to your podcast and we have 15 that you can listen to we're working on 16 plan dispatch turkeyneck sorry you totally should in fact my Thanksgiving guys that I emailed to all of my newsletter subscribers describes how to make a butterfly turkey in fact the reason why we're doing this post on how to butterfly a chicken is so people who aren't sure how to do it and they they just want to kind of do a practice run this chicken is the perfect way to do it so because as I said before this is a quarter cup of four tablespoons like I ground about like 1/4 of it and I put one under the skin and the butter should be really soft you see how it's like really soft I literally will leave this out my plate if I'm doing this for a weeknight dinner I will take it out in the morning and weave it out all day the butter so this I'm going to put another like tablespoon so if you look at the blog we literally do like I'm just and normally Henry's telling me to freeze mother because we're on periscope and then this one I stick on top of this by so basically you divide this flavored butter into fourths and you just so once you put a blob under the skin then you can work it you can just push on the skin to kind of move it all the way down yeah so look if you have nice soft butter you can hold the skin down and push down and the herb butter goes all the way down you see that here you can but you can see that the herb butter goes all the way down the chicken breast so I have some on the leg and then I actually try to push that down to the drumstick as well and if you look at my previous periscope and I'll also describe it in my blog post by how I do this I loosen the skin everywhere on the chicken I'm sorry um so let me see some questions that's going to be amazing any herbs yes so I the wanna use here it changes every time and I'll talk about that when I post it in my blog post but if you leave me whatever I have and normally I don't have fresh herbs to make kind of weeknight chicken and so this one I have is a no salt blend from 10 Z's called pasta sprinkle and I don't I don't need pasta but I like that this blend has like basil oregano thyme and garlic which I think it's just a perfect one for chicken this day I'm still pulling my Kirkman bag is what I have right here best thing ever and so so now that the butter is underneath the skin and I've kind of worked it everywhere I'm going to rearrange it to have it ready for the oven I kind of pull the skin so that it covers every part because they told you guys before I loosened it everywhere so now I just have to make sure that it goes back in place I like when there's extra skin and I find there's extra skin at the top of it yeah because then I can fold it over and then I took the win place and that's it I'm gonna pop this in the oven now 400 degrees convection rose juice for 25 regular it'll be about 45 minutes but I'm gonna check the temperature I'm not just gonna go by time I do 20 minutes and then I flip sorry I'm gonna die and then I just flip it around see I've been halfway through so I go like 20 minutes and then I add another 20 minutes and then I start checking the temperature when it's about so this is a 4 and a half pound bird so I know for sure this takes about 40 45 minutes but if I had a 3 pound chicken which a lot of the pastured birds are smaller that would be 3 30 minutes and so I you know stab it in the thickest part of the breast and if it's 150 then I know that it's done I do have a previous scope about cleaning the rack I will link to that when I put this up too but I think in all my other postive oh my love and rest chicken posts that I just put on my blog not on paleo I do link to my periscope on how I clean this rack I'm and it's really easy and that's what you guys should do so this is ready to be popped in the oven we're gonna have for lunch and then hopefully there will be enough light so that we can take pictures for a blog post later this week and that's about it my hands are super a chickadee I want to wash them and then I'll answer some quick questions you guys have if you have questions about you know Thanksgiving prep thank you when hidden all the mess like on the ground that you guys can't see these seasons skin yes I put salt on the skin I don't like to put I used to put a bunch of other stuff on the skin but it burns so I just put salt and sometimes I'll brush a little bit of fat on the top but I found that it doesn't make a huge difference however tell us is my first time joining scopes have your acid it's great thank you we actually are working on our iPhone version of the app and that should be out later this year if you already have the iPod app the iPhone version is free because it'll be a universal app and I missed those questions that just came up at the bottom so if you guys have any other questions I'm happy to answer them I just made some magic baking powder best seasoning in the world you can totally use that within an herb butter but then I wouldn't use as much salt under the skin so if your crep like your fear pressed for time and you cannot like dry brine it ahead of time just you know salt the top and then make an herb butter with the magic mushroom powder and and that will be perfect because the magic mushroom powder use it like a seasoning salt and use it as a salt replacement as opposed to just like a dry rub and wondering why I have to turn the chicken well I I don't actually flip the chicken I just turn the rock and it's because my oven like most ovens is not perfectly even so I just flip it 180 degrees to make sure that it cooks evenly all right I think that is oh I tried magic mushroom powder but couldn't get it pretty powdering that so that is why you need a either a high-powered blender or a cheap coffee grinder works really well I have like a twenty twenty dollar coffee grinder that I almost use exclusively for magic mushroom powder and it totally pulverizes it another issue is that your mushrooms may be too big or your mushrooms may be little too like soggy because they are dried and if you live in a humid environment it won't pulverize same process for turkey I do do the same process for turkey in fact if you go to my site nom nom de Leo calm I have a butterflied Big Bird rusty and it's also in the e-book that I send to all of my news letter subscribers and I think it's the perfect way to make Turkey the only issue is you really can't go above a 12 pound turkey at least I can't because I don't have a giant oven but otherwise it is the best way to make turkey and it'll be done in about 90 minutes okay I think I hope you guys have a good Sunday hope this was helpful I will put this all up on the blog there is a version of it in my cookbook my Peruvian chicken recipe but this is gonna be a super pumpkin subscribe now and get news letter yes if you go to my site and subscribe on the Thank You page there is a link to the free Thanksgiving evoke along with it anyway that's it um you know there's a lot of commotion happening in background I hope you guys have a great day I always people .
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Watch how I make an herb butter and slather it on a spatchcocked chicken, all while I answer viewers' questions on a Periscope video.
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so chant gonna be making my baby very banana bread it's the most popular ask on my blog and it's also one of my absolute favorites it's completely grain free I'm gonna be using grind almonds instead of flour it's also dairy free and gluten free and if you're looking for a vegan version you can easily swap out the eggs for some soap box or soak chia seeds so the first ingredient is pot we probably guess it's banana so I've got three in here I'm just gonna add in the port if you don't have a stop mixer you can easily just mush them up support but I'm going to take the lady wedge and just mix it up here so you just want to mix it until they're nice and mushed up kind of like baby food and then I'm gonna add in my melted coconut oil I've got a better quarter cup here and then you only need a little bit of sweetener because that's ratchet already pretty sweet from the bananas so you just need to make three tablespoons and I'm gonna use agave you can use honey or date syrup as well so off to the sweetener I'm just going to add in my three I and give it a really good whisk before adding in my dry ingredients here in this bowl I've just combined my grind almonds cinnamon a baking powder and they're just gonna add this properly and once that's all mixed together nicely you can just spelled in your ear and I like to keep a few of them aside at the end so I can sprinkle them on the top so that they're bursting through so you can just fold in the blueberries and you can just see the spin keep a few back just follow them in just to tell combined and you should have a runny edge down just like this so I'm using this set of column bread ten thingy if you got them right here ten one you can just grease it with a little bit of coconut oil or line it with parchment paper so I'm just going to pour it all in here a one-zip spread I nice and evenly I like to sprinkle the last few blu-rays on that I helped back just so you can see that lovely blue oh sorry now I'm going to pop it in the oven at 180 for about 45 to 55 minutes it Brady depends on your oven check it after may 45 minutes and you wanted to be nice and springy and golden brown on top so once you taking the rice you can see it's lovely golden brown color and you've got the blueberries bursting through leave it closed right 20 minutes and then serve it while it's still warm it's like savory college-y now your kitchen should smell absolutely amazing and this is a real crowd-pleaser that's great if you're having people right thanks for watching and don't forget to find this recipe and loads more on Luna Green's be calm and please don't forget to subscribe to this channel so you can stay up to date with all my videos you .
Video Description:
Paleo Blueberry Banana Bread. My favourite treat! Gluten Free, Dairy Free & Paleo. Recipe on www.thelittlegreenspoon.com
hello my name is Sam feltham and welcome to expert in to use here on smash the fat with me today is paleo food blogger and cookbook author of Eat Drink paleo irina mak ray how you doing Irina I'm going hi Sam thanks for having me not a problem not a problem at so I'm now as I just kind of mentioned there you are the author and blogger of eat drink paleo I'm like which one I think the printed rod right there I so good it's coming to you but you probably haven't got it yet so I'm not quite yet not quite a bit so good and as you can see here I've got the kindle version and well the PDF version and it's a beautiful book as you kind of sort show it showing there oh absolutely beautifully put together and you're also as a paleo food blogger at eat drink paleo calm ayee where people can kind of check out all of your info right there but before we kind of get into all of that first I wanted to find out how exactly did you kind of get into this paleo world and start kind of blogging about cooking food and things like that yeah sure um well I guess I started out the best way to tell the story is I mean I've always been interested in food and cooking that's something that's been a passion of mine since I was a sort of little girl so I've always known that at some point in my life I will I will do cooking as a job or as a career I mean it took me about 30 years to get there but but I did eventually and so I used to work in a digital media space sort of in media and corporate for quite a few years and you know how did the typical career climbing you know from one world to another and getting pretty sort of running the rat race and sort of fitness and wellbeing is there's always been a passion of mine and a hobby you know I've always been interested in that and a few years ago I got interested in the 4-hour body a book by Tim Ferriss which is not paleo primal but it's it's about sort of low carb aging and I mean it just made me a asked questions about my health and well-being and how I eat differently and so that was my first introduction to the low carb way of eating I suppose and at the same time friends of mine were experimenting with paleo and on the background of all that story is my mom got sick and she was you know fairly healthy laid in she's an herb sort of like fifties and she had two cancer's back-to-back and you know had a bit of a wake-up call of you know what what can I do now to forget to bulletproof my health and well-being so that I I can prevent what lease prolong my my health into the future and you know luckily she's in remission now but it has made me question my own choices and Kayla came into my life right at the same time and you know I am very curious by nature so I read lots of blogs and books about it and a lot of it made sense to me because it was just it's just a natural way of eating and I was just like bingo wow why haven't we thought of this before and and so yeah the more research the more read about it I've kind of tailored the framework to suit my own lifestyle and my blog became a documentation of my own journey as a cool and also as a paleo enthusiast and an advocate and I guess I started it because I wanted to show people that paleo is not meeting sorry bitch you know it's not what people have this kind of preconceived me an idea of what matter is it's not just me and you know I basically photographed what I ate and I just wanted to show people actually it's just about eating really good food made with fresh produce with herbs and spices lots of flavor you know not being afraid of using different ingredients new ingredients um and that's how it started out yeah absolutely and as I said before you kind of put together this beautiful and creative culinary cookbook because as you kind of mentioned there it's not just about kind of meat in three veg and things like that I'm you can get really kind of creative and experimental with real food and the kid of um you know relates to a paleo kind of lifestyle now for those that haven't heard of paleo or even prime or anything like that what exactly does this mean okay so KO refers to a way of eating and leaving I suppose that is inspired by our ancestors or hunter-gatherer ancestors it's not a way of mimicking I just wanna make that really clear it's not about me making our ancestors you're not hunting for for animals we're not fishing and we're not foraging in the forest although that's part of the lifestyle and it's very highly encouraged that you try and you know go get your own food but it's basically looking at what our ancestors did right you know because they're a lot of the current diseases that we were experiencing from cardiovascular and obesity and diabetes Alzheimer's they're all modern diseases that didn't exist even 10,000 years ago you know so so how it did we leave for millions of years without them and and what what contributed to us developing these new diseases and so well of our ancestors to see what they ate and how they lived how they behaved about how they slit and we then apply the chiro research and and studies and sort of combined that into a framework or set of principles that is called paleo and as far as the diet is concerned it's going back to the way we used to eat and the way our immigrant grandparents used to eat maybe not the hunter-gatherers and so things like excluding the you know processed industrial oils for example so the canola the soybean vegetable corn oils and all the foods that they contain because there are so many things it's amazing and it's you know and refined grains too much sugar and carbohydrates it's going to going back to natural way of eating which is protein so animal fish and seafood lots of vegetables and some fruit and berries some nuts and seeds lots of healthy fats from from animal fats as well as you know olive oil avocado oil coconut oil things that are less processed you know the cold-pressed so it's basically an just excluding processed food that's probably the easiest way of saying it if it comes in a packet and has been refined and processed that's certainly something that our grandparents wouldn't recognize and so it's not necessarily good for us and so paleo basically is that framework and it's it's something that people can then adapt themselves and your question was before yours mentioned primal for example and primal is sort of a deviation of failure which which was just coined a different name for the same thing it's like same same but different right mm-hmm so some people in primal which is a little bit more flexible and allows them to have a little bit more of dairy and those sort of the healthy kind of dairy now whether it's raw dairy full fat and sweetened fermented some more natural sweeteners you know a little bit of rice that sort of thing but essentially it's just it's just a way of eating Whole Foods real foods that came from the ground from the sea from the trees from the air absolutely yeah I've seen that that's kind of like the consistent message kind of through the Paleo primal communities that it's about kinda real food and as he kind of eloquently said there it's not necessarily about mimicking and it's a well it certainly isn't about mimicking and what our ancestors did cuz you know they didn't necessarily have broccoli or anything like that no no no but the whole point is is that it's kind of a real food approach which is what they would have had to have done and back in back in the Paleolithic era and so with that in mind kind of like the background about what paleo and primal is and what and what does the diet kind of include and what doesn't it include kind of specifically okay specifically so and when we're talking about paleo sort of one hundred percent clean polio it's no grains and by grains we mean wheat rye barley millage corn lentils are no lentils and no grains and though beans they're lentils legumes of any sort of type of form I do you want me to talk about why they excluded yeah yeah sure let's go into it though so grains and legumes I mean one of the things that we're trying to avoid is is to cut down the level of carbohydrates we consume we're not we're not trying to cut out carbohydrates because we do need it's just that we eat a lot more that we can actually we actually need and so carbohydrates then turn into into that truck with red so we're just not we're not using it and it's it's a very inflammatory way of eating so all too much sugar and specifically refined sugar not the natural kind from honey or maple but refined sugar refined carbohydrates omega-6 a high Magus x files which are soybean canola corn vegetable rapeseed sorry grapeseed oils lots of the seed oils which sort of known as healthy oils actually if consumed in higher amounts and very inflammatory because they have high amounts of omega-6 pro-inflammatory fatty acids at the same time we don't need enough fish to counteract that so so peleas about excluding foods that are supposed inflammatory really in the kind of essence since the grains and legumes because they are really high in carbohydrates and also they had contained anti-nutrients which some of them are lectins which can irritate our digestive lining making I guess causing malabsorption leaky gut you know poor gut flora and things like that and the other one is a fitting acid or phytates and that can bind to minerals in our body and again prevent their absorption so um they're the main reasons to exclude those and mainly because we didn't really used to eat these foods you know many would argue that we need grains and legumes because you know they contain nutrients that are essential but but actually you can get all of the essential nutrients from from meat and find based diet so so grains and legumes are the two things then the processed oils which I just mentioned and sugar dairy is excluded as well mainly because gary with any mammals that drink milk from another mammal essentially I think genetically some cultures are better suited to dairy than others are my cranium you know I'm from the sort of Central Europe where cattle has been cultivated for a long time we've been you know we've had dairy around for very long time so i can probably digest it better than say Asian cultures or maybe some of the South American cultures you know if you go down to some of the African tribes they've they eat drink a lot of milk so so so dairy is one of those sort of gray areas where in the clean pelo it's excluded mainly because um it is a little bit inflammatory and it can cause some issues for people so they're the main things dairy grains legumes process it in oils sugars things that are included and advocated are lots of protein and again from really good sources so we're talking about our meat from grass-fed cattle free-range eggs and poultry pork sustainable fish and seafood wild if possible vegetables lots of vegetables are lots of starchy and non-starchy vegetables so you can be more low carb paleo or more high cut failure in which case you'll eat more bananas more tubers such as sweet potatoes in your parsnips lyrics beechwood current etc and so lots of veggies i would say probably seventy percent of the paleo diet is vegetables unlike the popular belief mmm and it's kind of like a side of meat basically and then you know some fruit militant season berries some nuts and seeds here and there and lots of healthy fats you know we're going back to eating butter again how fantastic is that you know cooking in duck I mean that's the taste amazing avocados coconut oil coconut milk coconut cream you know I no longer go to the restrooms and get off Harry's and so much fat in that you know now I just embrace it now so all those things included and you know things like alcohol and coffee and little treats and chocolates i mean that's that's kind of a that's a personal choice i think and you know we'll need to live a little bit so you know it's fine if you have a little bit of red wine or you know black coffee if you like that and some people prefer not to have that at all because they feel better but um i think that's that's a personal framework i suppose yeah it's very much kind of personal choice and in your book there as well you kind of go on about your 8020 philosophy to this approach is kind of to some people that might sound really restrictive and things like that stay kind of tell us about your 8020 philosophy and your your philosophy about putting this this paleo framework into a modern world yeah the easiest way to think about it is um I always say to people that if you try to be too strict and too dogmatic about being paleo and it's not very sustainable long-term you know at some point in time you will fall off the wagon and then you will make ourselves feel so guilty and stressed about it that you're going to cause more negative effects on your health and then by eating well so for me you know the twenty percent is that eighty percent of the time I eat pretty clean paleo you know and I cook at home a lot so I find that when I'm at home I will eat paleo way of eating because I can control what's in my pantry what's in my fridge and what goes into my food when I go out that's when I make certain exemptions and you know often when I travel or when I'm going out with friends I will allow myself to have white rice so sushi is a great option for when you're trying to set up eat in the road you know i will have things like pina maybe corn chips and salsa if i'm going to mexican restaurant and i will have a little bit a little bit of gluten-free desserts so maybe creme brulee renowned then you know and certainly no enjoy glass of wine with my with my dinner and I love trying new things so for me it's more of a you know if that twenty percent is is things that I know that in in small amounts are not going to affect my health very much and I have to put a cab it there because i'm not you know seriously allergic to things like gluten for example or casein in milk for some people they have to avoid those at all course all the time and so you know that's a different situation but for me that twenty percent can include things like an occasional slice of sourdough which is you know once in a while which i think is is fine because for me as a cool i need to try those things so that i can then somehow recreate them in the you know in the in a way that's paleo-friendly my with two different types of flowers so i'd say it's for research as much as for pleasure that's a good way to look at it good what about the twenty percent so think everybody has to make their own choice you know some people can't afford to eat grass-fed meat all the time so you know it's fine just go for the best next choice that you can get it's the same with vegetables and fruits you know some people can't afford organic fruit and vegetables and so you know they can use the Dirty Dozen where there are certain fruit and vegetables that are that are worse off than others and then make sure that you wash them within a little bit of apple cider vinegar and water so um I think that that twenty percent is something that it's a personal paleo code as priests press important it's something you have to define and the best way to do it is to do maybe like a 30-day paleo challenge or 30-day paleo plan where you that I've tried to be more or less one hundred percent clean paleo and then you may introduce certain foods back and and you see how you feel you know because you might you know I handle dairy really well as i said before so we've got butter in the fridge i often have you know just plain Greek yogurt alaska fee and things like that so i include a lot of probiotic foods and so in that respect you know cheese and things like that is something that i can have with problems but for other people it is a problem so I can understand why they can I have to go everything or nothing so mm-hmm absolutely and and that's kind of what it comes down to again the paleo kind of lifestyle is in an individual quest and as kind as he said there Chris crecer kind of goes on about your personal paleo code is that you kind of start off with this base foundation and that helps you kind of discover what works best for your health and that's kind of the major thing with paleo it's not really just about fat loss or anything like that it's about health and having the healthiest body possible absolutely yeah I think and and the other thing that I always said to people to me palu is all about keeping the inflammation down and I i always keep reiterating it because people often associate paleo with weight loss or you know trying to get must therefore CrossFit or you know some other reasons but to me you know I've seen I've seen people heal with paleo diet I've seen them sort of you know reversal of the conditions that they have chronic conditions for me personally I know that when I eat more or less paler you know most of the time my boy inflammations low because I don't get as many colds and flus or any other sort of regular things that I would normally get and they've just become almost you know extinct for me so I know as soon as I get a flu or cold I know that my immune system has been compromised and it's because I've been eating in stress ignore I haven't slept enough and it's amazing that since I've gone pehli I've become so in tune with my own body and I think from people that I've spoken to they experience the same kind of transition is that you really start to feel and kind of understand how your body feels absolutely absolutely that's kind of one of the biggest things is starting to be able to listen to your body because the fake foods that are out there the sugar refined carbohydrates in the and the highly processed oils and kind of almost make your body and hard of hearing that's yeah it kind of switches off your senses I stand when you start taking a real food approach it kind of opens up your eyes and ears I'm in a metaphorical sense in terms of your body senses and you start to kind of feel where your body should be going at that moment in your life and and and that's kind of yeah one of the good things i think the Paleo community kind of give and to the health and fitness industry and now again people might kind of sort of feel that it it's really restrictive and things like that but as you can sort of see here and you've got some really beautiful kind of photos of food yeah of meals and things like that it's kind of absolutely wonderful like to see these these nails they beautifully photographed but then they're also kind of really wholesome and wholesome and nutritious meals so kind of what does your day and daily diet kind of look like yourself okay I'll well I'll tell you what I had this morning that might be they might be the easier so yeah this will probably be representative of most mornings but we usually have I'll have to pan fried eggs and I usually pan fry them in coconut oil or butter or ghee and we'll have a side of avocado and I like to ferment my own pickles sort of sour crab or by kimchi from Asian supermarkets and so i'll have a side of kimchi or sad crowd um you can have some bacon in the house again I know paleo people go crazy over bacon and I and I love bacon but we don't have it every morning again that's another myth so we'll have some bacon if I heaven but otherwise I often do this really good cool t-shirts called sweet potato rosti and your grade sweet potato and you pan-fried in butter or ghee for about ten minutes five minutes on each side and I season it with you know garlic and onion powder and salt and pepper and some green onions and it's delicious and sort of gets caramelized on both sides and it's it's a little bit of a you know a good source of carbohydrate in the morning for people if you're quite actually may use a little brain power during the day so oh and it's yeah its eggs and sweet potato and avocado smoked salmon sometimes it's just leftovers from the night before which is also fine I think people then breakfast needs to be you know toast and cereal and it's often sweet but it's actually a breakfast can be dinner or vice versa um and for lunch I usually usually have a salad but I like to be a rage and my salads are quite again quite creative and do a big rainbow salad like to see lots of colors from different vegetables I get lots of fiber and i will have either salmon or sardines i love having settings for their mangastream today i had prawns and fried and garlic the garlic chili and onion um and you know make my dressing and usually salad as my lunch that's quick and for dinner tonight we're having and making a bolognese ragu sauce with some porcini mushrooms and I'm making sweet potato noodles with the sort of spiralizer and we're going to bake them in the oven quickly and some zucchini levels as well but that's going to be our spaghetti bolognaise month buster um that's probably quite a representative sort of day I think I try to include you know three four times a week I try to include fish as much as I can whether it's lunch or dinner and I very protein as much as possible so it's not just me or just chicken and and the same is fruit and vegetables I try to get what's in season because then we'd sort of get her a variation of stuff and yeah I'm quite lucky i have a greengrocer right next door to me and I just pop over and get what I running for the meal and and and make that on the day oh goodness girl get his gold um and that's kind of another thing about the paleo lifestyle is it's about that variation and seasonal variation trying to yeah get vegetables and fruits in season so then they're they're most nutritious Oh amazing yeah yeah absolutely in candy ideally from his local farms as possible as well yeah and that's that's actually another cool thing about paleo is again it's pelo is one of those things I have a dilemma with the name every now and then because you know it really shouldn't even be called pallu it should just be a normal way of eating and living you know and we used to eat and live that way now when I was little we used to go to the markets and and yet fruit and fruit and vegetables and meat that was brought from the farmers that morning and we used to grow a lot of our own stuff so to me that was quite normal you know now like years later I'm in Australia and I'm eating a lot of commercially produced food then the eating decision alee and organically locally becomes this novelty but we kind of we used to eat that way all the time and so in a way of palos is is is a movement that is reintroducing it back and which is fantastic and I often say to people who think that Bailey is not sustainable because we eat so much meat or you know they think it's anti vegetarianism almost but in a way you know we advocated me that is sourced from grass-fed cattle cattle that's been raised humanely and it's been treated really well that's had a very healthy and happy life and same with pork and eggs it's all free range and and pasture fed wild sustainable fish and ce4 as much as possible so I think in a way Paley is actually very eco-friendly way of eating of that makes sense it's kind of nice ethos behind a nice philosophy um then I think often gets misrepresented and confused but but but yeah it is it is a really nice way of getting your life back into that you know the way we used to eat absolutely absolutely I'm fantastic well thank you so much for your time today I've arena were there any kind of last wise words that you'd like to part with out with our listeners and viewers oh I think don't be alienated by the name paleo because if you've always wondered what it is and you've read in the art in the media that paleo this and that you know don't take anything for granted i think try it for yourself try and see how you feel because it's all about your own body nobody else is like you and see how it makes you feel how it changes the way you leave and then as I said you know create your own tour 8020 rule if you want to if you want to keep it 100% that's totally fine but you know adapted to your own lifestyle if you're busy if you have kids if you have a family to feed if you travel try and make it work for yourselves and and it's all about making just small steps you know better you know it doesn't have to be a huge leap transition you can just sort of take it a little bit at a time you're not exclude just try cooking with butter and game coconut oil to start with you know digital processed oils and then maybe exclude the wheat and then maybe eggs with the sugar and slowly slowly sort of get your body back in tune with itself um and yeah don't be afraid about what other people say anything it is your body it doesn't matter what other people say if you think you're crazy there are hundreds of thousands of us if not millions of us eating that by now so um just give it a go and you know there are so many great resources my book is and my websites like one of hundreds and add there and it's really fantastic that it's growing it's becoming more mainstream and yeah it's becoming more accessible and approachable I suppose so definitely give it a go see we think you know and you don't even have to call caeliar than of the day just eat real food yeah absolutely absolutely and people can check out your book by going to smash the fat com ford / eat drink pee that will forward you yes straight until there you go yeah absolutely I'm it's a beautiful book and people can kind of check it out on your website there they can either get an electronic or fully printed version as well and then I believe there's and there's a there's a program that you're kind of running as well yeah so um on the back of my website which is entering paleo website I've partnered up with the nutritional medicine practitioner back in Australia Claire yet and you know she brings in a lot of nutritional wisdom and then you know degree in science and I bring my cooking kind of you know tryouts so too other we put together like a 28-day program um it's not necessarily paler it's more just clean eating and toxic free living it's called rejuvenate program and we've got a website that we we're running together on the back of that called rejuvenated for live com and it's a website where we move away a little bit from paleo and just cooking and will focus more on just sort of healthy leaving and and well-being and we'll talk a lot about the foods and ingredients specifically what nutritional value that have how to make your environment more sort of toxic toxin free and so it's not it's not just cooking because cooking is something I love but I'm also chicester than the other stuff and and so clay and i wanted to try and introduce that lifestyle to the mainstream maybe two people who are not necessarily interested in Taylors specifically but it's just our way of spreading a message via on the Paleo community so yeah check it out it's rejuvenated falar com and it's got lots of fantastic interesting in-depth articles and recipes as well fantastic fantastic highly recommend everyone to go check that out um and yeah is there any way that people can kind of get in contact with you by Twitter or Facebook currents oh yeah I'm a social media hora yeah absolutely no I've got so I've got a facebook page obviously for entering pelo it's just if you search for a drink later you'll find it on twitter i am at Irena mercury and on instagram i'm a drink pelo I've got a Pinterest account as well so I'm kind of you know him I'm floating around between social media platforms all time we can shoot me an email just Irina and a drink telecom that are you and I'll George matter answers as soon as I can yeah absolutely absolutely I was he said we're all kind of like digital nomads these days I'm sorry very very busy folks but yeah highly recommend again we're going to check out eat drink paleo bio Rena at smashed fat calm for / eat drink paleo um and yeah I really thank you again so much for your time today and there we hope to see you soon absolutely and I'm really looking forward to see where I guess the Paleo community goes in the UK and just around the world and so having these kind of interviews is great because we just get to introduce some new concepts of people so I really appreciate you having me no worries are in my pleasure my pleasure all right take care .
Video Description:
Irena, or Irey to her friends, was born in Ukraine into a family of doctors, engineers, economists, athletes and very good cooks. When she was 16 she moved to Australia with her mum. After her mother, an otherwise healthy and active woman, went through two cancers...back to back...Irena wanted to find the best nutrition and lifestyle to sustain optimal health and a long, happy life. After doing lots of reading and research she grew to understand and love Paleo philosophy and approach to eating and living. Now her mission is to provide inspiration and tools to people who want to achieve better health and wellbeing through Paleo nutrition and lifestyle; to showcase the diversity of Paleo diet using her beautiful fresh produce and flavours inspired by many cultures and cuisines; and to help unleash your magical powers in the kitchen. ---- Website & Blog - http://www.EatDrinkPaleo.com.au
Buy The Cook Book, Eat Drink Paleo - http://www.SmashTheFat.com/EatDrinkPaleo
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Twitter - http://www.twitter.com/IrenaMacri ---- Just want the audio? Subscribe to our podcast @ http://www.SmashTheFat.com/iTunes or http://SmashTheFat.PodBean.com ---- Visit http://www.SmashTheFat.com/blog to get more FREE workouts, recipes, headlines and interviews with health and fitness experts from around the world...
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