Paleo Fruit Jello Salad Recipe

hi again this is this is s from snack free today we're going to work on a jello salad um the jello salad is going to be made with gelatin here from the store you can purchase and fruit that you can also purchase from the store and organic fruits no sugar added we have peaches pineapple pears we have cherries and organic juice so these are the items that we will be using so first of all we need to cut the fruit to bite size pieces so it doesn't make any difference if they're large bite size small bite size just so they're bite-sized pieces and then we're going to set them off to the side hi everyone i'm back again um just to show you how we're going to put this jello dish together this is a dish that my kids loved when they were little but we can't eat it now so i have made it so that it is a dish that they're able to eat first of all we're going to take the liquid two cups of juice and put it into a pan we'll get that on the stove to heat up you want that to start simmering but do not let it boil second we'll take the kombucha we're using white soda lemon um flavored kombucha take that put it into a bowl grass-fed gelatin not uh collagen but gelatin actual gelatin you sprinkle that on the top and that will all soak up the moisture and it will bloom i said i don't know if you can see it but it's rising it's getting bigger okay now that the juice is hot you want it to be hot but you don't want it to be oily you will take that juice pour it in over everything you just want to stir it to make sure all the gelatin is dissolved you add your fruit okay and so for filming purposes we've already had one set and we're going to do this so you see all the fruit is suspended in the gelatin so now what we need to do is take this and break up all the justice want to break it up very well you want to break it up into small pieces and small as you can okay now that we've broken up all the gelatin and fruit and it's all sitting in this nice pan our again whip it's kind of like cold wet but it's made from coconut milk you can add as much or as little as you like i am highlighting a lot and then just stir together now that the dish is done we'll plate it up and we'll try it now let's see how it tastes you get the taste of the fruit take some jello and a little bit of sparkle from the kombucha it's a wonderful .

Video Description:

Enjoy our paleo Jello Salad with your family during warm summer days. This is a great recipe for BBQs and large get togethers. Get the full recipe on our website at www.snackinfree.com/

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Ingredients:
2 cups 100 % Fruit Juice. (I like Knudsens 100% Cranberry Pomegranate juice).
2 cups Kombucha or sparkling water, soda (I like Live sugar free probiotic soda)
2 1/2 Tbsp. 100 % Grass-Fed Gelatin
1/4 - 3/4 tsp. (or to taste) 100% Monk fruit or Stevia powder (I've used monk fruit and stevia so its whichever you prefer)
1 can organic sliced Pears in their own juices, chopped
1 can organic sliced Peaches in their own juices, chopped**
1 can organic pineapple in their own juices
10 or so Maraschino Cherries, halved
If you prefer you can use 3 cups of chopped fresh fruit of your choice.
1 container of whipped topping (I used cocowhip)
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EASY ONE PAN CHICKEN DINNER (PALEO)

hey friends christmas is just around the corner and with that is the endless amount of food festivities and of course your family so here is a recipe then you can do that will support your whole family make them happy and you do it all in one pan this is my one skillet chicken dinner and it's got a number of things I want you to take away from today but just most notably how simple it truly is so I've got our oven preheated to about 350 400 degrees Fahrenheit it's about 180 degrees Celsius to kind of pinpoint it right there and cool ingredients sorted and set it up now first thing to know this is all about timing to make it even quicker first thing you do is actually sear off our chicken so we've got a chicken thighs here just got them from local supermarket and I like to keep the skin on and reason for that is it allows for a beautiful crispy golden touch to your lovely chicken savory goodness let's talk about cooking your chicken you want to have a medium to medium-high heat a lot of people do go warm away the extremity of a high heat and actually chart or start to burn the outside edge again before actually tenderize that beautiful flesh on the inside so we've got our pan here we've got a medium to high heat in there I'm just going to add a little Evo olive oil and then I'm gonna grab it without my left hand our chicken okay she's gonna have the skin facing side up a little bit of salt to that now it's gonna laugh an extra crisp finish on our surface take that me cold chicken the office is going on we can actually stop peeling away faster this I feel this I have some talk and I like this here you guys want we're getting close they're losing I leave the pen so look inside you when one does and remove repent a lot of the time go away and your chicken is still sticking to a pen but stop but not it doesn't one of your roadie jet so when it's golden and crispy you more likely to have it easily release process brass come close it will get a seat guys see my bow so was a matter of buddha Bhishma pen let me pull this and you want to keep that that's what you gonna get one of the extra fly ball it's going hot No sit them aside and strike the pen I'm gonna hide anymore we'll put the flame is off the chicken the olive oil all that in there already I'm gonna turn that heat just slightly gonna get four ingredients in there what's gonna get into an onion come on the red the red sweetness I want the keys ended on to the home to the yellow put in right and the veget of autonomous is Russia that softness just comes apart and this beauty this to do it now has a nothing swing well well onion you'll see it's always generally speaking at the spot of lesions they can stay up an squats that's still gonna mine is getting that got it so in case you're not gonna keep this whole little well you're gonna spread that it simple as that so you're gonna hear the chicken juice you've got your onion you've got your sweet potato Brussels sprouts of course like garlic get out of this sometime we will not spread of that just like that and you can really start to smell the plant is developing so here's what I want you to take away how simple it is to do in one pan but also about doing any one man all this Christmas smell in your house is gonna have all these flavors developing on the top cuz hooked up the chicken fat left flavor in the pan now you go up the sweetness from the onion you put that bolster to tender flavor and then grassy brain creepiness all the Bronx sprouts combined with jolly and time back to our chicken we cooked it skin side down so one side got cool the other side still raw we're gonna put the skin side that was cooked on top and then what's going to happen is when we put the other the insides get cooked in the dry heat around it so everything is getting roasted but the benefit to keeping off the crispy skin firstly here the flavors like in the pan this is exactly what I was telling you that why series in first you're gonna get this beautiful crisp to the touch skill of a chicken I just have to show you this my friends look squish soft soft as the juices of this chicken cooked right I love the name of his flavors just goes together the team that is what you call a simple has option fit this Christmas and your family table so if you like this give it a thumbs up if you want the recipe you can see it down here or you can head to my website we have plenty of these goodies and other Christmas options for you too and as always if you want to see more my friends hit subscribe because I want to teach you more super easy weeknight dinners Christmas feasts and all-around healthy options for you to enjoy by yourself with a friend we think your friend boyfriend or of course give now check your next week my friends you .

Video Description:

Friends welcome to episode 1 of our Christmas recipe countdown. With Christmas just 20 days away, I know you're all beginning to think about putting together your winter menu. With shopping days and pantry stocking just around the corner, I'm bringing you one recipe you won't want to miss out on: the one pan chicken dinner.

I often get asked about how to build a flavorful and delicious dish all in one pan without having to dirty up the entire kitchen. This is the ideal recipe to showcase some of your chicken cooking skills, knife work, and easy veggie prep. It all comes together in one skillet (make sure it's oven safe!) and you're done in just the time it takes to sear the chicken and roast the whole thing off in the oven. Check out the recipe below or on my blog!

Recipe:

Prep Time: 15 minutes

Cook Time: 1 hour

Skill Level: Medium

Serves: 4

Ingredients:

4 bone-in skin-on chicken thighs
2 medium sweet potatoes, chopped into 1″ pieces
3 cloves garlic, smashed
2 cups brussels sprouts, trimmed and halved
1 medim red onion, sliced thin, leaving root end intact
1 small bunch rosemary, fresh
Salt and pepper (plenty of each to season)
3 Tbsp olive oil

Method:

Preheat oven to 425F. Pat chicken thighs dry and season liberally with salt and pepper.

Add 1.5 Tbsp olive oil to a cast iron skillet or other oven proof pan. Heat over medium, then add chicken thighs. Sear for 3 minutes on the first side.
Remove chicken to a plate. Place veggies, garlic, rosemary, and an additional 1.5 Tbsp olive oil in the pan. Return chicken, raw side down, to the pan. Drizzle with a bit more olive oil.
Place entire pan in the oven for 35-40 minutes or until chicken is completely cooked through.
Serve chicken family style with roasted veg.


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Paleo Pumpkin Curry Soup

hey guys it's Karen and it's a little bit cooler here today in Colorado so I'm really excited to share with you my paleo pumpkin curry soup it's really easy to make and there's only a few ingredients so all you're going to need is some pumpkin coconut milk a little bit of onion some curry powder sea salt and then you can add in either some chicken stock or some bone broth to bring it to the consistency that you like so as I said it's really easy so let's get going cut your pumpkin in half and roast on a sheet tray in the oven at a high temperature until soft so I some coconut oil in the bottom of my saucepan and I'm going to let the onions sweat and while they're doing that I'm going to add in the pumpkin that I roasted earlier so this is a sugar pie pumpkin and it's a little bit sweeter than the big ones I'm going to add in my curry powder so I'm going to put in a tablespoon then we're going to add in our sea salt or coconut milk and blend it all together with an immersion have all my ingredients in my pot here and I'm going to use my immersion blender to blend everything together blend until it's totally smooth and then if it's too thick you can add in your chicken stock or more bone broth give it a taste and if it needs a little bit more salt that is perfect to me I'm just gonna .

Video Description:

A great fall soup that's flavorful, hearty and easy to make. You can roast your own pumpkin or pick up some canned pumpkin if you don't have the time.

Flesh from 1 sugar pie pumpkin roasted and seeds removed or 1 can of pumpkin purée
1 can coconut milk
1/4 cup red onion diced
1 Tbs curry powder
1 tsp sea salt
1 Tbs coconut oil
Unsalted Chicken stock or bone broth as needed

Sauté onions in coconut oil in a sauce pan until soft. Add in the rest of the ingredients. Blend until smooth. Taste for seasonings. Add stock or broth until desired consistency. Enjoy warm!

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Types of Squash

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Nutritional Content of Squash

Squash is a good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorous, and Copper. It is low in cholesterol and high in dietary fiber and Vitamin C.

Different types of squash improve eyesight, heart health, immune system, and skin health. Moreover, it can help prevent cancer, manage symptoms of diabetes, lower the symptoms of insomnia, and helps in treating arthritis and ulcer.

The Different Types of Squash

1. Kabocha

It is known as Japanese pumpkin in New Zealand and Australia. It has dark green color similar to pumpkin, while the inside is orange-yellow.

It has honeyed sweetness and has smooth almost fiberless texture. Kabocha can be baked, steamed or pureed to give buttery richness to soups.

2. Acorn

This type of squash has almost similar color and texture to Kabocha. The only difference is that it has an elongated shape.

Acorn squash is usually used as a natural bowl for fillings. Its skin is edible.

This squash is great for roasting and is usually cut or sliced.

3. Delicata

Delicata squash has a tender and edible skin. It has a creamy color with green lines on the ridges.

Also known as peanut squash and sweet potato squash, the delicata has a soft texture, best for roasting and stuffing.

4. Pumpkin

Probably the most famous during Halloween, the pumpkin has bright orange skin and light orange flesh. It has a round shape and weighs 2-8 pounds.

Pumpkins are best for cooking and has mellow sweetness when pureed. This squash is a tasty and healthy addition to breads, soups, and pies.

Bigger pumpkins are usually used as decorations on Halloween because they are watery and less flavorful.

5. Hubbard

This type of squash range in colors from orange or grayish blue. Its flesh is sweet that is best for pies and purees.

It weighs 8- 20 lbs and it's usually sold in cut pieces.

6. Calabaza

Also known as West Indian pumpkin. It can be stored for longer periods of time because it has a hard skin. It has a golden orange flesh and tastes almost similar to butternut squash.

7. Butternut

This squash tastes like pumpkin. It's shaped like a bell and has beige colored skin.

Its smooth and thin skin makes it easier to peel compared to other types of squash.

Butternut squash is dense and creamy and often paired with a variety of flavors such as cinnamon and smoky bacon. This squash is high in vitamins A and C.

8. Spaghetti

It's the yellow oval squash with stringy flesh. Best used as pasta as its taste greatly complements various herbs and butter.

It usually weighs 4-8 pounds. The bigger the spaghetti squash, the tastier and thicker its strand of noodle-like flesh.

9. Sweet Dumpling

Whitish- yellow and green in color, this type of squash is usually small, perfect for individual serving.

Its flesh tastes like sweet potato and its skin is edible.

10. Carnival

While this squash's exterior resembles that of the acorn squash and sweet dumpling squash, the skin of the carnival squash is a combination of green, white and orange.

It tastes sweet, similar to Sweet Potato and Butternut Squash. Best used for soups, baking, and steaming.

11. Ambercup

It looks like a small pumpkin with orange skin and flesh.

This squash has a mushy-sweet taste which makes it ideal for roasting.

12. Gold Rush Squash

This is an elongated-shaped squash with a golden-colored skin. This squash is soft like zucchini.

13. Sunburst

Also known as Patty Pan, this squash has a small flower-like shape. It's bright yellow and has a buttery taste.

This type of squash also come in light green variety which is more commonly referred to as White Squash.

14. Red Kuri

This squash is also called Orange Hokkaido, Red Hubbard, and Potimarron. It has an asymmetrical shape.

This squash has a yellow flesh and gives a chestnut-like flavor.

15. Blue Hubbard

Lumpy and huge, this squash has a grayish-blue skin and sweet orange flesh.

16. Banana

This is a squash that comes in a variety of colors ranging from orange, to pink and light blue. It has a thick, firm, orange-colored flesh that has a sweet and rich fragrance.

It's said that blue and green varieties are flavorful compared to the pink.

17. Gold nugget

The gold nugget is a smaller version of pumpkin. It weighs 1 to 3 pounds. It has a bright orange flesh and skin.

Best for baking, the gold nugget gives a starchy texture and has sweet flavors.

18. Turban

This type of squash has a turban cap at the end of its blossom. The outside skin has a green, yellow to orange color.

It has a removable cap that's why many use it to hold hot soup.

Paleo Pork Sausage

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Paleo Squash and Egg

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Tuna Cucumber Boats

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Apple Cinnamon Cake

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What I Ate Today | Paleo, Gluten-Free, Dairy-Free Recipes

hi guys welcome back to our Channel today is a Sunday and I've decided to film a little what I eat in a day video for you guys today so as always all of the recipes featured in today's video Paleo gluten-free and dairy-free and all of them tend to be fairly simple because that's just the way that I personally like to cook I don't like to follow a lot of really complex recipes so hopefully you guys enjoy that too and without further ado we will jump straight into the video and I'm just going to go and make myself some breakfast now so it is breakfast time and I'm going to make a green breakfast ball so this is probably gonna take a little bit more time than your standard breakfast but that's totally okay because it's a Sunday and it's a little bit more relaxed and there's more time I'm gonna get straight to it and I'll show you guys exactly what I'm making so for this green breakfast bowl what I'm gonna be using is a big bunch of kale and avocado some free-range pastured eggs some mushrooms and then we always like to add sauerkraut to everything so to get started I'm just going to wash off some of our kale and then I'm going to just pull the leaves off of the stalks so that we can saute them in a little bit of coconut oil so now that you have all of your kod stemmed and washed we're just going to saute this over on a pan on low heat with a little bit of coconut oil and salt and this is going to be the base of the bowl so we have a lot of kale here but I promise you it's going to wilt down quite a lot once we add a little bit of heat so let's do it and I'm also going to add a little bit of filtered water just to help wilt down the kale okay so now that we have done our Keller we pop that into our Bowl I'm gonna go ahead and cook some mushrooms so I've got some really tiny little button mushrooms here today and I'm just gonna rinse these off and cook them whole because they're so tiny so while our mushrooms are cooking I'm actually going to start boiling some eggs so I'm just going to add some regular water into our pot pop our eggs in and get that boiling and it should be five minutes from boiling to get the perfect slightly googly egg okay so breakfast is all done I'm just going to go outside and enjoy this on our little table outdoors okay so it is just about lunchtime and today I'm going to be making a paleo Mexican inspired burrito bowl so basically what I'm gonna be including in this is a salsa guacamole I think we're gonna put chicken with it and I might also roast some sweet potato put some carbohydrate but this recipe is actually really similar to another recipe that we have inside out easy paleo meal prep ebook so if you didn't know already we actually have an e-book that is full of recipes that are centered around lunchtime and meal prep and of course they are all paleo so I'll include a little link in the info box below if you're interested in checking that one out so today I'm going to be making something that is really similar to one of the recipes that is inside that ebook so I'll take you with me and let's get started so first up I'm gonna chop up some sweet potato for some carbohydrate and I'm just gonna pop that onto a lined tray and add some coconut oil some salt and pepper and pop that in the oven for about 30 minutes at 180 degrees so now I'm actually going to make a salsa so I'm going to be using two Tomatoes half of a red onion some fresh organic coriander and a squeeze of lime juice so now that our salsa is all ready we're just going to make some guacamole so all you're going to need is a large avocado some lime and then salt and pepper and if you feel like being extra fancy you can also pop in some garlic as well for a little extra flavor so just going to use our garlic crusher so once we've finished with Kokomo leave these sweet potatoes should be done in the oven so we're just going to pop that out and assemble so we're gonna start by putting some rocket as the base of our Bowl so we're going to wash the rocket and put that into the bottom of our Bowl then we're going to add our chicken our salsa and our sweet potato and then finally we're going to put on a big dollop of guacamole so this is actually one of my favourite meals to enjoy for lunch at the moment it's really really easy to put together and really whole natural ingredients and this also just keeps everything really light and fresh and the guacamole adds that little bit of creaminess and adding a squeeze of lime on top also makes it super delicious so for a little afternoon snack we actually bought some of these loving earth chocolates and we don't buy loving earth that often so it's a real treat and we're going to enjoy this so I'm also going to enjoy it with some Brazil nuts so if there's no nuts on one of my favorite and they're also a slightly cheaper nut and they are good source of selenium which is good for our thyroid health so - Brazil nuts a day is a good little vitamin supplement so we're gonna get started on dinner while there's still a little bit of light outside so that you guys can see what's going on but tonight we're going to be making a curry so it's gonna be quite a similar recipe to one that I think we have up on the blog so it's sort of like a take on a butter chicken but it's probably not really including the more traditional spices that a butter chicken would have but it's like a tomato base if it makes sense so I'm gonna get started on that by roasting off some vegetables so I'm going to start with the eggplant and the sweet potater and we'll take it from there so what you'll need for this recipe is one whole red onion a sweet potato an eggplant broccoli or any other kinds of vegetables that you'd like to include some ginger some garlic and then in terms of spices we're gonna keep things pretty simple so we've got our turmeric we've got cumin we have cardamom pods which we're going to DC and then we have some cinnamon and then you'll also need some passata and some coconut cream and we will also be using some organic chicken thighs for our source of protein so the first thing that we're gonna do for this recipe is chop up a whole eggplant and a sweet potato and I'm gonna roast this in the oven to add to our curry later and this is actually my secret for making a really nice curry because they kind of breaks down this sweet potato on the eggplant and it kind of thickens the sauce a bit so I'm just gonna pop that in the oven with some salt pepper and a little bit of coconut oil on about 180 degrees for 30 to 40 minutes and then while those veggies are in the oven we're just going to peel and dice up a large red onion and we're just going to pop that into a large wok and then we're also going to crush 2 to 3 cloves of garlic into our wok as well and then peel and finely slice some fresh ginger we're also going to add in some cardamom seeds so these come in a pod and all you need to do is crush them with the back of your knife and then peel them and take out the seeds and then we're just gonna pop all of that in our wok with some coconut oil and simmer it on a low heat for about 5 minutes so while our onion is cooking we're gonna go ahead and chop up all that chicken because that will be going in next after the dry spices so we'll get started with that it's a little bit of a messy job so once the onion garlic and cotta mum has been cooking for a while we're gonna add in our dry spices so I'm putting in about two teaspoons of cumin though I just kind of eyeball it and then I'm also gonna add in some tumeric again one to two teaspoons and then finally some cinnamon and this gives it a slightly sweet taste so I put in about a teaspoon of cinnamon and then we're just gonna let those spices cook for a little while so they can release their flavor before we go ahead and add in the chicken and we're just going to lightly seal that off for a few minutes next up we're going to add in one can of full fat coconut cream and then we'll also add in about 300 grams of passado so give it a good mix and then add in your broccoli and allow the curry to boil and simmer until the chicken is fully cooked and the broccoli is nice and tender so now we have our final step so once your roast veggies are all cooked we're just going to pop them into the curry and give it a little stir and we are ready to serve so we're just sitting down to eat and I've got my characters here but as you can tell I don't have like a base for this meal so a lot of people would expect there to be rice or cauliflower rice or something like that obviously we try to avoid rice as much as possible that we do have it here and there and I'm not a big fan of making cauliflower just because it is quite messy and I'm not super jazzed about the taste so you could definitely do cauliflower rice then that would be fine and it would make a nice little base sorry but other stands that is plenty of carbohydrate in here from the sweet potatoes and there's lots of veggies though so I hope you guys all enjoyed this little what I eat in a day video if you didn't you want to see more videos like this please don't forget to give this video a thumbs up and subscribe if you're not already subscribed I hope you guys are all having a great week and I'll see you in our next video bye .

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Hey everyone - today we're bringing you one of our most highly requested videos! Hope you guys enjoy it and if you want to see more recipe/ what I eat videos be sure to thumbs up and subscribe!

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Animal Fats

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Animal fat is a necessary ingredient of the Paleo diet. Fat, in general, is an important macronutrient for our body processes such as digestion and storing energy.

Animal Fats are affordable, delicious and has great health benefits.

1. Lard

Lard is pig fat and is incredibly versatile. Leaf Lard, which are fat deposits surrounding kidneys and loin, are best for baking and general cooking. Other types of lard can also be used in roasting vegetables, grilling steaks and frying eggs.

2. Duck Fat

Duck fat is high in monounsaturated fat and can be used for sautéing, roasting, baking, or making sauces. Duck fat adds depth to cooked dishes and is best used for roasting sweet potatoes and vegetables.

3. Tallow / Suet

Tallow or Suet is fat from cows. Tallow is the rendered form while Suet is the raw, hard fat. Tallow is high in saturated fats and is good for high-heat cooking. It has a mild flavor and can be used for cooking meats for stews and curries.

4. Schmaltz (Chicken Fat)

Schmaltz is chicken fat rendered with onion for flavor. It is traditionally used in Jewish cuisine. Schmaltz has a lighter flavor than duck fat and is great for frying or roasting vegetables.

YP Facts Trivias Youtube

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The paleo Diet is based on how our Paleolithic Ancestors lived 10,000 years ago.

It became popular in the 1970’s, thanks to gastroenterologist, Walter L. Voegtlin.

There isn’t a specific type of Paleo Diet. However, Paleo focuses on the food that humans are biologically adapted to. It requires one to eliminate sugar, junk foods, and refined chemicals.

WHAT TO EAT

Eggs
Fruits
Vegetables
Lean Meats
Seafoods
Nuts and Seeds
Healthy Fats

WHAT TO AVOID

Dairy
Grains
Legumes
Processed Foods
Refined Sugars
Processed Oils

BENEFITS

Paleo can lower the risk of:

Autoimmune diseases
Metabolic syndrome
High blood pressure
Irritable bowel syndrome
High cholesterol
Obesity
Diabetes

It also gives you:

Balanced energy throughout the day
Stable blood sugar
Clear skin
Better teeth
Improved sleep patterns
reduced allergic reactions
more efficient workouts

If want to start living a healthy lifestyle that will help you burn off stored fat, and has anti-inflammatory benefits, then you're on the right place!

We have FREE PALEO RECIPES on our website: www.yumpaleo.com

Paleo Muffins Recipe: Lemon Curd and Jam Doughnut flavours

good evening ramblas generative co-founder rumbles paleo and welcome to the paleo for your ice book live show we're into week three and for those of you who are used to the show already we are in the pre-show so we're here talking about today's topic which is obviously something totally spectacular and delicious as always and you can see it right there we're talking caked that's what we're talking about before we get into the show and hello I can see people on already hello Selena hello Denise hello Kobe I'm sure Maxine is there I can only see three people popping up those people who are here can you writer yes in the comments if you can hear me let's get technicalities organized hi off actually and I need to point out something we have a new staff member at Rumbles and she's helping me tonight Maxine is now employed by rumbles paleo and she has come on board to help me with social media and doing Facebook and Instagram and all those sorts of things so if I don't manage to see your message didn't I am NOT Denise Maxine will reply to you as much as possible because sometimes I find it really hard to keep up with all your comments there which is awesome because it means we're having such a beautiful conversation hello narrator hi Michael no cricket on tonight no cricket I got it right it's not the tennis and beautiful yes so Maxine will be replying to you guys in the comments and I'll just be chatting away and we're talking cake we're talking doughnut muffins now I was just gonna do a show show our muffins but I was making these muffins the other day and I was like these things taste like doughnuts they look like doughnuts let's call them doughnut muffins and that is what we're talking about tonight okay sir could you tell me what was your favorite cake growing up as a kid you know we've all had lots of birthdays and I bet you there was that one cake that you had that your mom or dad or Nana Russ family member used to make you that you just adored mine was what's a good chocolate ripple cake as a kid growing up I love that cake I used to beg my mum to make it for me and coat it with peppermint crisps or a be another I used to love it when she'd get a viennetta and stick candles in it for our birthday what was your favorite cake Michaels was Christmas cake Michael I wonder if you made the Jenice Christmas cake this year that was a good one cravings was chocolate cake and anyone what about those McDonald's ice cream cakes did anybody love those I used to love those cakes sand cake niro dah' I've never heard of sand cake is anyone else heard of sand cake what on earth is a santa cake please let us know Rhonda was another choc ripple cake whoo-hoo Rhonda we have so much in common it's crazy when you might comment that we're just like wow the same the same so Natalie was cheesecake and isn't it ground that in a paleo way of eating you can eat those raw cashew cheese cakes there's a really great substitute for the traditional dairy type of cheesecake and Michael says my daughter made it for me other Jenice Christmas cake did your daughter make the Jenice Christmas cake I think that's what you're talking about that sorry banana cake with Denise's favorite we took mushing so many different favorites there so our countdown is coming down we're at the 10-second mark which means we're going to get into the show Maxine says thanks guys sorry was humming you keep getting on oh I'm not sure what that conversation is about but anyway timer is counting down and I'm just saying no I don't have my normal attire and tonight my noble Rumble is t-shirt because I went outside to do something and my name is started talking to me and he had a few studies and it was just like really I was like oh my gosh I couldn't go you would let me go so I just running and here we are sorry let's stop the show welcome to the paleo sir you sure I am Jen Richards co-founder of grumbles paleo and creator of all of the rebels lifestyle hub which is where we store all our digital cookbooks and our digital community and videos and online community and my job is to make healthy eating fun delicious exciting spectacular a grand adventure that is something we look forward to doing and it is a beautiful job because I get to hang out with you guys all the time and tonight we are actually celebrating because it is January um in case you didn't know and I'm just looking for my slide how do I get rid of this I don't know how to get rid of this cake picture anyway we are celebrating your January cookbook and our January cookbook sale and we are investigating our cake module now many of you have been sending me private messages asking me why on earth mr. bumbles lifestyle have about what are these modules about you talk about cookbooks and modules and videos and tonight at the end of the show if you want to hold on and what I will explain it fully for you I will take you through everything so that you know and you can make a decision of if you want to join or not but a lot of you I see here are already members but let me tell you you you ever come up with an excuse not to eat healthy that I'm healthy is too hard healthy tastes disgusting healthy is expensive healthy is boring I just can't be bothered if you've ever used any of those excuses then you're gonna want to stay around and listen to what exactly all our interactive cookbooks are about because we teach you to look at a range of healthy ingredients and know from memory how to turn them into cakes like we're going to be making today so stick around for the end of the show so I can tell more about our general cookbook sale and how you can get up to 40% oh but let's dive into the show today I can see you guys are still all talking about your favorite cakes there which is exciting but we are going to replace there I can get rid of that picture now we are going to help you stop craving those cakes if you don't crave them already with the donut cakes that we're going to learn to make tonight so what are we even doing tonight oh where am I there I am this is what we're going to do hello it's funny this online software I use all of a sudden I'm being and then I'm small anyway we're going to quickly talk about why they program to one to eat cake it's not because we're willpower weaklings it's actually biological so this is interesting why sometimes we still want to down the double fudge chocolate Oreo cream cake with all the toppings like all of them hundreds and thousands whipped cream crumble chocolate even though we know it's not good for us why we still do eat it even though we technically don't want to because we know it's not the best first but we we eat it anyway well some of us do why we can still eat cake as part of a healthy diet and how to make those super delicious moist dense just amazing choc not chocolate muffin during us okay so that's what we're going to be talking about tonight let me get rid of this slide and let's talk about why we're programmed ate cake does anyone have any idea anyone nerve hi Karen welcome does anybody know why it is we want to eat cake that tight here in the comments there I'm gonna keep talking on and maybe some of you will agree with me start our bodies actually just thinking that they live in the priest great time of caveman our modern-day way of eating and being has only been around for 200 years yet humans have been around for millions of years our place on this planet as we know it now is like a tiny pinprick upon a pinprick on a pinprick of evolution Sir Michael because they taste great yes they do taste great though that is definitely a reason why but I'm back in the day but we should where's Bumi where is booming I think he's out playing with some goannas or something it's Australia dates Murray so he's gone to find all the Australian reptiles and marsupials to round them up for a good oldest rally at a barbecue sir
I'll tell the story for him like millions of years ago cavemen were always expecting a famine of some sort you know there might be a drought there might be an ice age and what the body was actually programmed to do whenever it found some form of sugar which was very rare back then you know there might have been an odd beehive or there might have been an odd berry in the summer the body always thought maybe it's going to go into starvation so whenever it found sugar it would tell the human being to gorge on it it would be like eat as much of that as possible because pending doom is coming and you need a fatten up so that you can survive so have you ever experienced that feeling when you eat some form of sugar that you just can't stop that you just want to keep downing it downing and turning it until you're like passed out on the ground with drool coming out your mouth like her masseuse and garlic that's because the body has no stop signal when it comes to sugar specifically refined sugar because it wants you to eat it so we're not willpower weaklings for wanting to eat sugar it's just that we're programmed to actually be eating lots of it because of that doom that's coming so Kobe understands what that feels like or playing with a wombat Maxine maybe Benny he's playing in the one that we're rounding em up for this show need a BBQ so that is why we program to eat cake we're modern beings living in a prehistoric body so remember that next time you crave cake don't feel guilty don't punish yourself for wanting the sugar it's just something that we're programmed 2 to 1 so in a nutshell that's it and let's move on to point 2 so that's a bit of the reason why we still down the cake you know when you're at a party and there's the buffet of cupcakes and cheesecakes and you know they're not healthy for you and you're like I'm not gonna eat them I'm not gonna eat them but then you might say I'll hop just a little split off and then you have that little slew there and sometimes that turns into 2 or 3 or 4 pieces well there's another reason why not just the biological reason but there's also an emotional psychological reason and as most of you know I'm a counselor I work as an EFT tapping practitioner and also as a weight loss coach coach helping people to lose weight and to have a healthy relationship with their body and food and the thing is we have so many stories attached to food we have something in our head does anyone know what that thing is inside out head for some of us sometimes it feels like marshmallow because we get stressed and confused but there is a brain and human beings have this thing called the frontal lobe which is like a filing cabinet and it stores all our experiences this brain inside our head is just like a relic all it's doing is going I'm going to store that experience I'm going to store that experience and I'm going to follow them away or fall away far away far away so that as I go through life I've got something to compare what's happening now with something that happened in the past so I can understand what's going on the only reason I know what this computer is is because I've had so many experiences with it and I've learned what it is the only reason I know what this fridge over here is or microwave is because I've had so many experiences with it and I've stored that away in my brain so that I know how to interpret it now and how to use it now and that's the same when it comes to food and we're going to talk specifically about cake right now growing up we've had birthday parties we've had engagements we've had all sorts of celebrations in fact every celebration generally has a cake involved can you think of a celebration where cake wasn't involved even funerals people have cakes there's so many stories attached to cake specifically in the Western world now if we were born up in a country where they don't eat cake we could put a cake down in front of you and you'd be like what's that looks pretty but I have no idea what it is can we like you know you do a dance around it it would mean nothing to you you wouldn't want to eat it because you've never had an experience with it so that's another reason why we want to eat the cake now the human body is always trying to do one of two things it's trying to get him to pleasure or trying to get away from pain and what does cake actually do what purpose does it serve out of those two things it serves the purpose of both of them doesn't it it helped in the moments of stress in moments of tiredness and moments of overwhelm imagine just sinking your teeth into something sweet and doughy and amazing it takes away pain and puts people into pleasure not only that because we've had so many experiences with cake growing up with our families and birthdays and celebrations when were in pain we automatically put our safety and solution and love into things we believe have given us love so we turn to food many people turn to food so cake is all those time every time you have a piece of cake you're eating a piece of your past which is a beautiful thing but it can be painful for people who are trying to stick to a healthier way of eating so does that make sense to you let me know give me a little yes there in the comments if that makes sense and I wonder if anyone wants to share a happy celebration they have had what's that one experience with cake you've had that really really stands out I remember mine was that untrained cake from The Woman's Weekly cookbook who remembers The Woman's Weekly cookbook and there was that trained cake I always wanted the trained cake and one day my mom surprised me and made me the Train cake for my birthday who else had that Women's Weekly cookbook that cake cookbook growing up I used to read it like a storybook I loved it I was like I'm going to have the widt cake or I'm going to have the ghost cake I'm going to have the Barbie doll cake or the swimming-pool cake there were so many of those cakes that I wanted to have all right so that's another reason why we still eat the unhealthy cake it's not because we biologically want it it's because we emotionally want it and that's why we're making donut muffins paleo style tonight so that you can have your cake satisfy your biological need for it satisfy your emotional need for it and feel satisfied how does that sound I hope that sounds some like something good we make a Maxine made the Train cake for her brother's birthday cool it's a bit of a home cake to make I'm not that I've made it before but it looks kind of technical all right sorry I didn't even look at my notes to make sure I covered everything but let's get into why out donut muffin cakes are such a good idea for you to eat as part of a healthy way of eating or being or living there we go there I am this checking your comments my Nana made the most of our is it cake just really I think of cake and I think of my Nana now those are just nothing but warm bundles of love in my experience anyway and so cake gives you that warm bundle of love feeling doesn't it my mum and I would always go I can't quite see the end of your comment there Selina I was always given the custard said Natalie and I think some of your comments are being cut off on my thing there on Maxine has the castle cake yes the castle cake was cool I never got the castle cake high-back Oh a paleo nutrition out around most paleo nutritionists is online so if we have any nutrition questions regarding pay type them in the comments there and Beck can help you out and Bex actually come on in a good time because we're talking about why cake can be a healthy part of a diet so why is our healthy Paley and actually Bex on holiday so she's watching this on a holiday she's out on Lakes Entrance if anyone's there going up on a door take her a cup of tea you sit down and watch this with
her um sorry BEC just telling everyone where you are alright um Michael loves cheesecake alright so let's talk about why you should why not what you should but why paleo doughnut muffins can be a healthy part of your life now I must put in a disclaimer here guys this information just comes in a broad general sense we don't take into consideration any individual conditions or illnesses you may have and we always recommend that you see a medical practitioner before you take on any form of new diet or new way of eating this is just a little bit of tip it's of information to help you and get you thinking of new possibilities and new ways to make healthy eating fun so it just needed to throw in that disclaimer there so why it's healthy to eat paleo during up muffins one they taste good like Michael said before and they make us feel good which gives us something that I like to call vitamin P does anyone know what the P stands for vitamin P stand for vitamin pleasure so many of us may include that I do this we're just rushing to get through our days we've got to get through our to-do list and we don't give ourselves permission to enjoy ourselves to stop and smile to stop and smell the roses or to stop and smell the cake in the oven and pleasure is so important to putting ourselves into that parasympathetic relaxation response which put the body into optimal digestive capabilities optimal calorific burning possibilities optimal metabolism optimal everything so it's so important that we take time as specifically when we're eating our cakes to sit and just be with the cake Maxine will be laughing at this just be with the cake and enjoy it breathe taking that oxygen oxygen fires up the metabolism it fires up your digestion and just let it go so if you are choosing to have cake whether it be paleo cake or unpay leoch cake give yourself a bit of permission to slow down and enjoy it I can't stress that enough when we eat these paleo do nut muffins we of course don't want some of the other cakes anymore Krispy Kreme I talked about donut - because donuts are one of my weaknesses I don't really have them very maybe once yeah but Donuts was a go-to thing for me the paleo muffins I'm about to show you I made with really amazing ingredients they've got a lot of eggs in them coconut flour ghee or butter and they are really satiating to the body they're good healthy fats which actually makes us feel full regular cake is full of sugar and flours very refined carbohydrates which actually don't satiate the brain or tell the brain that it's hard and you trician so we crave more food later on B with the sandwich better Maxine is laughing now lots of eggs so we get that protein boost now Beck will confirm with me on this when we eat the little bit of natural sugar that is in these muffins they've got honey or maple in them when we combine that with the protein from the egg and the fat from the eggs and the butter or oil which you'll learn about now it actually slows down that blood sugar spike we get if the fat and protein were absent okay so when we combine healthy fats and protein with this natural sugar we get that slow release of energy instead of the high sugar insulin spike which would result from eating normal cake and just correct me there back if I'm wrong and lastly I just wanted to confirm should we be eating these cakes all the time we always promote here to eat a balanced diet no you shouldn't eat cake all day every day no matter what type of cake it is you need your veggies you need more protein and you need your vitamins and nutrients from a wide range of foods okay so don't eat cake all day even don't eat these cakes every day have them every now and then to satiate that sweet tooth and those cravings you might get for something sugary or sweet all right sorry now hello I hope that all made sense guys can you see how having one of these cakes every now and then can actually help you stick to a healthier way of eating I know when I was switching over to a paleo way I met me I ate cookies believe it or not you will believe it because I now have a cookie company cookies were my very - I would make these Rumbles paleo which are now rubbles paleo cookies and they would help to set us mine by my sweet tooth and cuz they make me lots of nuts they actually filled me up which is the great thing about our products and which is why I still eat them every week alright so we are going to this is what we're going to make tonight now at any time if you want to get the direct link to the recipes just type muffin in the card the comments there muffin in the comments you'll get a message sent to your messenger hopefully can someone test that out for me to make sure it works I do test it out but sometimes what I test doesn't transfer it into working for you guys type it in and I actually have to get you to double opt-in so you'll get a message to say type in another word because we need to make sure we have your permission to actually send it to you that's a thing that Facebook makes us do so let me know that actually is working cookies help ELISA as well people are talking you hi lisa williamson finally other lisa i can never know how to pronounce your name Lisa Lisa Cochran Lisa I never know how to say it and let me know if that is working Maxine is Rhonda great it's working all right so let's make our muffins there they are on the screen I made some the other day oh there they are look at them they're beautiful aren't they I haven't eaten them all and I hope you have stopped my family members for meeting me more which is great um we're gonna make those right now so let me get rid of this where are we and let's look at the ingredients I'm just gonna pop this down so you can see first of all they're going to get into our Bowl and I'm going to talk you through some of these ingredients and the ingredients and brands I choose to use and why are you so choose to use them and I'm going to give you a few cooking tips as well so just hang around so a non vult now paleo baking is so easy it's so forgiving and it's so loving you can do anything to it and it works it just works maybe not everything but it works so in my bowl I've got my all my wet ingredients I've got I think it's about a third a cup of fat now the fat you can choose from you can choose any of these you can choose olive oil you can choose to use butter butter does contain dairy so you're avoiding dairy the don't use butter you can use ghee as well so there the three four you can choose to use from butter gives them all buttery flavor of course and olive oil gives to them all you can't taste olive oil but it gives them take a denser a dense earnest it's dense earnest a word to us and then we've got then you can use another liquid you've got to use about a third of a cup of a particular type of milk you can use nut milk you can use coconut milk you can use Dairy Milk if you choose to use dairy that's fine it's up to you remember this is paleo for you however you do paleo however you do your real food eating you know it's basically use that you decide as I always say coconut milk don't buy coconut milk in the beer coconut milk stuff buy coconut cream and water it down it's so much cheaper I'm always trying to give you guys a portable ways to be healthy because it does cost more than going to McDonald's or it does cost more than going to the fish and chips shop but you can make it affordable as well and it tastes better once you get used to it so water it down you know about hop Hut 1 to 1 ratio of coconut cream and water will give you the measurement you need and you need 4 eggs actually now this recipe I'm making tonight gives you 6 muffins the recipes you'll download will give you 12 muffins so I'm doing half the amount and you can have the amount in the recipe as well for eggs the secret to cracking eggs does anyone know what the secret to cracking eggs these besides thro
wing them at your partner's head that works it does is to not you don't don't crack them on the side of the ball what happens when you do that is the shell goes can go into the ball into the bowl the best way to crack your egg is on a flat surface so grab it on the flat surface and then crack it into your bowl and that way you won't get any she'll into your mixture hot tip that one hot tip I think I learned that watching um just gents on his cooking sherry many years ago I love jerk gents and I often talk about it because I think he's what inspired music what a cook there we go and sweet night you put some sweetener in here as well use honey or maple don't use maple syrup use fresh Canadian maple syrup don't use imitation see if I should say is that's just sugar it's just sugar that they've done something to them turn it into a syrup like chocolate syrup Asst or strawberry syrup to get the pure Canadian maple syrup then you start to get good to thank scurvy that's what I'm here for some good tips when it comes to honey um you know that same oils I know Allison I always remember that as a kid and one that told me what that wasn't actually that cool how do you use any honey is okay honey is like wine it comes in so many different flavors and that rumbles we've done lots of different honey tastings and it's such a fun thing to do because they can taste anywhere that can taste like orange or it can taste like eucalyptus it's fascinating but the thing with your typical honey's on the Shelf like a couple I know honeys you might as well be using sugar because they're sir heat-treated that all the goodness is taken out and you're just left with pretty much sugar so using the normal Capilano honey use or what are the Pens it's it's just the same as sugar so I always I get this one from the supermarket it's a royal honey you want to get raw honey as if you can't you know if you can't well you can but if you can get the raw honey it's not heat treated or very minimally and it's still got a lot of the vitamins and nutrients and stuff left in it so do that Lisa uses rice malt syrup yes you can use your X malt syrup as well you can substitute rice malt syrup as well so you need a quarter to a third of a cup of sweetened up now paling over here doesn't matter use a quarter or a third depends on house you like things and how much you want how much sugar content you want in your food so we're making the bases the muffins here I should tell you and I'll show you the lemon curd and the jam because the donuts we're making a Jack and lemon curd or lime curd filled so now we've got our dry ingredients and these are not free now when it comes to paleo baking we get it all the time at rubbles paleo do you do anything without nuts because we want to give it to the kids and we do have enough free-range it's just not released yet the Chindi cookies that we make with p them is they're not friends that's the only nut free one we've got at the moment but I think Maxine have you tried our nut free cookies the other range I think you might hope they're amazing so only buddy's about 80 grams of coconut flour in here a half a teaspoon of salt and you can use a teaspoon of baking soda or baking powder either one it doesn't matter I find my curve rises more than baking soda that they're both going to do the job alright so then you just pour the wet ingredients into the dry ingredients the thing with coconut flour as most of you probably know it's so super absorbent it's three times more absorbent than regular flour so you cannot do a one-to-one substitute if you're trying to recreate one of your favorite cakes that uses weight and flour you cannot do replace one cup of flour with one cup of coconut flour it's just not going to work look how thick thin gluggy this is going coconut flour is three times more absorbent than normal flour it needs heaps and heaps and heaps of liquid all right so that's it that's a muffin base and what you're going to make in the recipes what you'll get is a recipe for curd now look at that tell me does that look spectacular or what it's rich its lush and it's completely paleo and it tastes like normal lemon code or this is actually lime I doodle I'm good and all it all you need is the citrus fruit you can use lime or lemon or oranges eggs um honey something else it's in the recipe there eggs honey oh and in fact you can use ghee coconut oil or butter they work with eat any of the facts I've tried them all and they all taste really good so what you do with the ingredients remember just type muffin in the comments there and you'll get the link sent to you to get the recipe all you do is put all your ingredients in the saucepan on the stove top and stir them together with it with a whisk for about five minutes continuously over a low heat now you have to be careful because the eggs might start to scramble so that's why it needs to be a really low temperature and you need to be stirring constantly but don't worry if they do start to scramble minded because what you do is you pour the the syrup through a sieve and you push it all out you push out all the lumps so dyed stress if you start to catch scrambled eggs okay um and I tell you what I gave this curd to my mum and she's she liked my savory cooking she's not being on my cakes and my paleo cakes um but she loves this and she's a citrus fanatic who else is a citrus fanatic who loves lemon curd I can see Rhonda loves lemon curd Denise has so many lemons on a tree hopefully you can send them to us and run thickets honey straight from the hive one day you have so many great access to so many things and Michael has his own his mates have his own beehives as well so lucky people I make it might put some out in my backyard or maybe we should put some up at Rumbles in our factory huh alright so let's put these together now the jam the jam is the easiest Jam recipe in the world you just get frozen raspberries the recipe is in the recipe on sheet there and Mark a way of them with a bit of honey or you can do it on the bench top I know a lot of people don't like to use microwaves and that's fine so you just put it in a saucepan with bit of honey and until it goes syrupy and that's it that's how easy it is my friends to make Jam not at this I don't have time it's too hard it can be easy and this is what we teach to doing the rumbles lifestyle how easy stuff sorry Selina loves lemon curd let's make the muffins let's put them together so the recipe gives you enough for 12 you can have it and make enough for 6 and what you just do is you spoon about a tablespoon of mixture into the floor it's going everywhere into your pie pans and you just hollow it out a bit you want to make sure you've got a little nest a little nest be a little baby could put it in that and you're going to do that in all the Topps Tiles there can you see that I've just made a little nest oh we could probably fit under in that nest but put you in there under and we'll bake you in a muffin like that like that Nursery Rhyme four and twenty blackbirds baked in a pie and a muffin we've got four and twenty wonders baked in a muffin how's that then it's just making myself laugh yeah what are they doing my pear where did it go oh here it is haha alright you just get a teaspoon on your jam or your curd and spoon it into well into your muffin there and then you're just going to put on top my air conditioner is on and it's blowing stuff everywhere I'm you're gonna put some Bowl mixture on top sprinkle it with coconut and even put a little bit little curd or jam on top so that you get a nice little jammy coconutty muffin like that and that's how you make cookies inserting evil laugh I make myself laugh um my boyfriend Dave's always just looking at me because I I'm just laughing because of the laugh of myself you can't lau
gh at yourself what can you laugh at any questions about how to make those muffins and let me know I want to know if you have any questions I don't know how to make Brundage em alright let's not make this joke anymore but again type the word muffin into the comments there and you shall get the link sent to you for that recipe I will post it up as well so that's how donut muffin episode but wait if you'd like to learn more about our cookbook sale I'm just going to take if it's alright with you guys I'm going to take three or four minutes to explain that for those of you who aren't members Kobe's already a member Rhonda's already a member Maxine's already a member lots of people already a member Trin says it's nice to see you with your comments cut off there so I can't really cut that I can't really see the end of your comment there Selena but Holly Trinity as well alright so let's talk about our how January cookbook style there we go so this recipe comes from our Elise hello Lisa you're very German fridge great this recipe comes from I'll take module inside the rumbles lifestyle hub now I'm just going to share my screen with you if I can do it here we go from inside the rumbles lifestyle hub now the rumbles lifestyle hub is yeah this is actually our online platform where we host all our cookbooks and our videos and all our modules and it's what we call an online healthy cooking school because we don't just give you recipes like a regular cookbook and you know show you what you can make what we actually do is we give you systems for cooking so we give you strategies and we might give you a strategy for making cake frittatas breads and then we'd show you how to tweak the ingredients so that one or two recipes can become fifty to a million peas and we don't just give you these downloadable ebooks either we actually give you video demonstrations as well so currently if you go to the rumbles Peleg website the cookbook sale is here and any individual cook module we call the modules actually any one of our modules which I'll show you down here we have ice cream and ice cream module a frittata module the cake module the dip module you can see them all on our website there's ten of them in total and with every single module year two beautifully photographs I took all the photographs myself I spent six months putting making these books and making these videos and with each module yet this downloadable book you get video demonstrations on how to actually use the recipes and how to adapt them and you've got them all for 33% off so it's not just a book you put on your shelf and use once or twice and maybe forget about it's something that you learn it gets in your head and you're like oh I made that strategy in the dip module so now I can make 20 different dips because I know that strategy that's what we teach you to do so each module at the moment is only like twelve dollars which is crazy too home fillers is really cheap and what you actually do you don't just get the books you don't just get the videos you also get our private Facebook community here where we actually have monthly challenges so at the moment we've got a spiced challenge going on we're all investigating our spiced module and as you can see we're making roast chickens with them we're butterflying chickens and we're turning in them into one pot meals here that's what rhonda made you can see that Denise was making it as well so every month we have a new cooking challenge so you can actually put to work what it is you've learned from inside the module and you have a supportive community where we all do the same thing together which is really exciting so that's what you get when you purchase any of the modules so when you purchase any module it's 33% off when you purchase them in total you buy all ten together you get 40% off and you also get two free bonuses you get bonus one which is this to our cookbook and we show you how to take recipes from inside all the modules and make a week's worth of healthy meals and snacks in just two hours for less than fifty dollars because as I said we want to make healthy cooking and eating affordable for you and easy and you also get this healthy shopping list so that you can print that off take it with you to the shops and you always know what ingredients are real food ingredients what ingredients we promote for you to use so that's what you get and I think that this could be quite transformational because these are the strategies I use I like to systemize everything when I was transforming over to a real food way of eating I'm like how can I make this easy how can I just know offhand how to cook things and I created these systems and that's what I put took six months to put together into what we call the rumbles lifestyle hub so you can head to Brahmas paleo calm day you forward slash cookbook - sail forward slash or just go to promise paleo combo at you that's easier and you'll see a big image up there that says cookbook sale and there's only one week left to go just think about how that could transform your life and I can see everybody there having the wonderful conversation which I've completely ripped out so that my friends let me come back to you how do I get back there we go all righty everybody that is ow I don't know how to go do that that is not Sheree for tonight whoo this weekend is going to go and make put your hands up by the Amen in the color in the comments if you're going to do that and I'm just trying to just read the recipe one I'm trying to catch up with your comments but icon happy Australia Day for tomorrow everybody and I so love having you here each week it really is a labor of love that's not a labor at all consider your family and all friends and start its glorious to have you here I have a wonderful Australia Day for a wonderful weekend and I will be back next week guys alrighty I think I've covered everything all right good night .

Video Description:

TODAY ON THE OUR PALEO FOR YOU FB LIVE SHOW:
7 min & 40 sec mark – Why we’re programmed to eat cake!
10 min & 50 sec mark – Why we still eat the “unhealthy” cake
16 min & 40 sec mark – Why it’s healthy to eat Paleo Doughnut Muffins!
23 mins & 10 sec mark – What we’re cooking on tonight’s show & CODE WORD
24 min & 20 sec mark – Muffin base recipe
31 min & 30 sec mark – Citrus Curd recipe
33 min & 40 sec mark – Raspberry Jam recipe
34 min & 10 sec mark – Let’s make the muffins!
37 min & 30 sec mark – Inside the Rumbles Lifestyle Hub
DOWNLOAD YOUR FREE "PALEO MUFFIN RECIPE CARDS by clicking below https://www.rumblespaleo.com.au/2018/01/23/paleo-muffin-recipe/
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Follow Rumbles Paleo on FB by clicking below and tune into our "Paleo For You FB Live Show" each Thursday night at 8.30pm (Australian EST):
https://business.facebook.com/rumblespaleo/
We're teaching you to make healthy easy, affordable, fun and mighty deee-licious!
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Want to know how to make healthy Paleo inspired cakes, ice creams, burgers, salads, muffins, marinated meats, salads...and more? Then check out our online, interactive digital cookbooks! https://www.rumblespaleo.com.au/product/all-cook-books/
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