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Video Description:
Chicken Spicy Cake: Paleo chicken cake : macros included
(without oven)
Chicken spicy cake is a very tasty recipe and an excellent evening snack. It is a gluten free chicken cake, a good protein source , low carb very filling. Actually I have tried a vegetarian spicy cake and gave a try in oven. It was awesome!! And tried this recipe without oven and wanted share with you. Try this recipe and let me know your feedback on this.
Heat oil in a pan and fry the onion, green chillies, ginger garlic paster and coriander leaves.
Add chilli powder, chicken curry powder and salt, stir well. Add the minced meat and stir. Cover with a lid and cook for 2 mins.
Meanwhile in a bowl combine eggs, pepper and salt together and beat well.
remove the chicken masala from the stove and combine with the egg mixture.
And add a Tblsp of coconut flour or plain flour into the egg chicken batter to make it thicken.
Take a deep pan and add butter , heat it over low to medium heat. Pour the chicken batter into the pan and keep it for 12-15 min. at low heat to avoid over cooked or burnt, cover with a lid.
Once done take a plate and turn the pan upside down on the plate to change the side. Then again flip the cake into the pan again. Cover and cook for less than 2 mins.
Now remove and flip the cake from pan to a plate and cut it into triangular shapes of pieces.
Serve and enjoy!!!!!!
It can be a meal, an evening snack, a item in a party menu...
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Video Description:
Not only do we show you the differences between the Keto diet and the Paleo diet, but I show you how combining them together may just be the BEST diet for the modern human.
Macros vs Food quality is the big idea here. Click that play button to get into it now!
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This easy paleo almond flax keto bread recipe stands on it's own with a wonderfully dynamic flavor and texture. The crunchy crust and soft savory inside pair perfectly with a nice slab of salty butter.
so hubs howdy wife we've been getting a lot of questions about the difference between a Paleo diet and the keto diet clearly keto is very popular people are seeing it everywhere so let's tackle that today yeah it's it's a should theoretically be easy to unpack that there are a lot of nuances and so maybe let's look at what a paleo diet is first and you can tackle that by inclusion or exclusion so the exclusion is a paleo diet is usually free of grains legumes and dairy and the theory behind this is that if we look at what generally was available to hunter-gatherers and there were some pretty good information around that people will kind of get freaked out about you know the the veracity or the depth of that knowledge but in general we didn't have lots of grains legumes and dairy available until the advent of Agriculture so by inclusion of Paleo diet is usually built around lean protein seasonal fruits and vegetables roots and tubers that's that's kind of story now one of the big challenges with the Paleo diet is it's become almost this like religious process and people end up asking is it paleo instead of just asking is this a good option for me and when we talk about good options typically what we're talking about is nutrient density immunogenicity of the food like does it cause an immune response a lot of common allergens we saw way corn you know these things are really common so not everybody has problems with them but a lot of people do so on the ketogenic diet side it really is quite a bit easier although dr. Ted Nieman has a really interesting infographic that kind of breaks down the different ways to get into a ketogenic state but in general what we're talking about is a carbohydrate restrictive diet and we have adequate protein and then fat to a degree that kind of flips the lever of if we are a performance-oriented athlete we probably eat a lot of fat to make up the calories that we need if we are looking to lose body fat that we need a caloric deficit and so we're going to set our fat levels somewhat lower so on the Paleo diet side we also have the additional caveat what I would call the Paleo template which is looking at sleep and circadian rhythm we're thinking about community we're thinking about the gut microbiome and so it's really what we would call in broader terms an ancestral health or evolutionary medicine template the ketogenic diet fits within that story perfectly and really I've made the point that the the Paleo diet should be approached in what I call a macro macronutrient agnostic fashion and what that means is we're focusing on food quality first and then you figure out what the the relative ratios of protein carbs fat are that you need to work optimally I'll use myself as an example just just briefly I despite being much healthier than what I was in my 20s and 30s I'm still not super duper carb tolerant I'm better than what I was in the past but a really large bowl of rice or something like that it's going to give me sky high blood sugar levels we've done some self experimentation where you ate the the right side eat the rice we checked blood sugar at two hours and you kicked my ass on it like your blood sugar barely got above like 110 or something mine was nearly 190 which is near diabetic levels so that is a piece of this story I to be healthy need to eat a lower carb intake I'm also quite guman intolerant if you eat a piece of French bread you'll get a little bit of kind of belly swell but it's not that big of a deal like two hours later you're fine so these are kind of the the personalized nutrition elements that we end up augering down and getting more granular for each of us and this is what we're recommending to other folks is you know look at this big picture of what goes into a paleo diet which is typically whole unprocessed foods nutrient density is kind of a primary concern but that all applies to a ketogenic diet as well and there are a lot of people for whom a ketogenic diet is really the the best tool in the tool shed there are some people for whom a ketogenic diet may not be the appropriate tool at all and in it too I do recognize that we don't need a one-size-fits-all world even though lots of people try to make it that way if all that we had were hammer nails are houses wouldn't stick together all that well um I would make the point that in many ways approaching the world from this ketogenic diet perspective could simplify this whole story or just low carbon here's kind of my thought we look at what your carb tolerance is and this will be determined by genetics by epigenetics including your sleep in kind of circadian though we know from the work that we've done with the Reno police and fire projects that people who are in circadian rhythm disrupted environments basically shift work their insulin resistant and the only lever we have to flip from there is their nutrition and typically we recommend a low carb diet so we find the carb level that works well for folks and then we just look at this range of what I would call immuno genic foods which is typically grains legumes and dairy and we just ask a question do I do well with those foods in the way that we determine that isn't an elimination diet we remove these foods from the program for 30 days reintroduce and see how you do and so in that regard if we I would almost argue that a simpler approach is using low carb or keto as a baseline add in these other elements of the evolutionary medicine story sleep and circadian rhythm gut health and whatnot and it really simplifies the process instead of asking a million questions is this paleo instead we have a really stepwise process where we start with appropriate glycemic load then we find out if we have immuno genic problems with foods basically in tolerances and we set amounts and ratios appropriate for what our goals are and then also flesh out the rest of our lifestyle with an eye towards sleep and gut health now it's it's interesting because clearly a ton of people have lost a lot of weight on a paleo diet and a lot of people are losing a tremendous amount of weight on keto and I think the easier bit with keto know how do you expand on this a bit is that like with paleo people you know like you mentioned there's certain foods that you don't eat but there's no real limit on calories like you're not looking you're not specifically it's limiting your caloric intake whereas on Akita diet keto diet especially if you are someone who has a significant amount of weight to lose it can really help simplify things because you you are eating at that caloric deficit yeah you know like some folks like the keto games folks and whatnot they have done a great job of helping people to determine an appropriate macronutrient ratio adequate protein carbs fat so that they're in that ketogenic state but more importantly they're in a mild caloric deficit and the results that they're getting are absolutely remarkable anything else do you think people should know I know there's another question that came up also how is keto different from Atkins yeah in you that's a great question and really they're kind of kissing cousins and the distinctions become really although whole religions have been founded on on minor distinctions and philosophy but the Atkins historically has been a ketogenic diet for about a two to four week period an induction phase tends to reverse insulin resistance tends to help people become what we would call fat burners and then from there Atkins historically recommended that you titrate carbohydrates up to a point in which you don't see problems and so they end up being very very similar there's also a thing called a modified Atkins which is a higher protein intake than what we would typically see with in standard ketogenic diet circles and then finally if we really dig in the history of the ketogenic diet the classic nutritional ketogenic diet that is used for epilepsy was a very high fat very low protein low carbohydrate diet that's not necessarily what we and most people in this kind of performance and esthetics world are recommending for the vast majority of people who just want to look feel and perform better but there is definitely a place for that that you know well-formulated nutritional ketogenic diet for things like epilepsy and other neurodegenerative conditions so babe given the you've helped so many people lose weight transform their health with paleo and like we've like we've mentioned quito is is very popular right now and we're seeing lots of people especially people who've just struggled to drop you know maybe their 300 pounds 400 pounds and they they've just struggled to find about something that would work for them and we're finding tremendous success with the Quito so to that end you've been working we've been working on a big project you want to tell folks a little bit about that yeah and before I mentioned the project I will mention what some people it appears if they have been significantly overweight for long periods of time they may actually have some alterations and their hypothalamus the energy regulating center of the brain and up until this point every approach that these folks have tried has typically failed they're always hungry they're debilitated by by a hunger and a desire to effectively overeat and the ketogenic diet is interesting in that it appears to reset that hypothalamic dysregulation and particularly over the course of time we've seen a lot of reports of folks like you you mentioned 300 400 pounds in body weight significantly overweight and for the first time in their lives or at least for the first time in in you know immediate memory these folks are not chronically hungry and so there's something about that ketogenic state that allows people to regulate their hunger and to eat appropriate amounts of food and they subsequently have some great success and that success is the reason why we put together this program which is called the keto masterclass keto masterclass is a 13 module course which includes a 13 video module course it includes a comprehensive workbook it has some really cool bonus features like a 45 day program so it guides you through 45 days of your eating you're tracking your sleep and paying attention to a lot of these different levers that factor into weight loss and then also exercise right right yeah yeah and even though it's comprehensive it's simple it is a simple program you don't need a PhD in biochemistry to be able to navigate this this program great and if folks want to check out the keto masterclass you can click the link that's in and we're gonna ask some questions because a lot of people who gets started on it on a new way of eating typically run aground in a couple of areas either social situations co-workers family members they kind of derail what the person is up to kind a little bit of sabotage going on oftentimes folks can get started in there on a great path but then life gets in the way and they get really busy and time crunched or folks are doing great but then they hit what you call the dreaded but the perceived plateau so don't have some some strategies for that and then also just figuring out how to do it right so how much do protein carbs in fact do I eat what do you know how do I go about this new way of eating and so we'll ask some questions to kind of figure out what your challenge is and we'll be providing some some tips to address those challenges as well and then from there if you're interested in signing up for the keto masterclass they'll be information for you to do so as well .
Video Description:
Paleo and keto…two popular ways of eating that have changed a lot of people’s lives.
So, what’s the difference between the paleo diet and the keto diet? How are they similar? Which one is better?
The secret of juicy Tandoori chicken is in its marination. The longer you marinate , the better it tastes. While broiling over stove top, be very cautious not to drop any food particle, as it might ignite. Also do not char too much. Try it out and let me know your feedback.
hi I'm advanced fitness and wellness specialist Kimberly Liu and welcome to my foodie Fridays now I created this channel as a way to help me heal my gut and it's basically my hero's journey and a step-by-step guide to help you create some foods that you love now a lot of times I'm super busy and I don't have the time to sit there and cook a massive organic beautiful meal takes an hour two hours I just don't have the time for that so what I wanted to do it was an experiment it says coconut curry chicken now this is an insta pot I have never used an insta pot as a matter of fact I'm terrified of it I want everyone hopefully I don't blow anything up but what we're gonna do is we're gonna experiment today see if I can have a nice yummy meal in like 20-30 minutes that the whole family enjoy let's get started anyway okay so I've been hearing a lot about this insta you just throw everything into it and 20 minutes later voila you have a beautiful healthy meal so normally what I would do is I would take this chicken and fry it onto the stove little bit of olive oil get everything and simmer it up in a pot but it takes about I don't know an hour to do that now who has an hour these days to cook I know I don't but I want to make sure that I'm getting healthy anti-inflammatory foods for my beautiful stomach as well as being able to feed my family beautiful healthy organic food too now this is absolutely 100% paleo it's also ketogenic and it's also in the whole thirty with that particular book I love that book by the way so anyway we're gonna take this instant pot I'm gonna put a link down below as a matter of fact there's only two all these ingredients down below as well as a PDF file so that you can download and see if you can make it for your own family okay here's what you're gonna need you're gonna need about 16 ounces of chicken now I just took regular happy healthy chicken and I'm just putting it right into the pot I cut it up into nice little slices put this in a key now you're kidding me one onion I'm sorry I totally just messed everything up but you know you know it's okay to make mistakes right you just keep going so you're gonna take one onion and you're gonna put it as a yellow onion so one whole onion put it in there put it away you're gonna take about three organic zucchinis put it in there I like mine a little bit bigger so it's a little bit more than three so I'm just gonna leave a little extra out here I'm gonna take one cup of tomatoes chopped tomatoes put it in here two tablespoons of coconut oil so here's one I like a lot of coconut oil and - oh my gosh okay now I'm going to take a teaspoon of chopped garlic I just chopped my own boop boop get it all in there and this is for later this is the garnish for afterwards all right then I'm gonna take about two teaspoons of salt just regular old salt not too okay and now you're gonna do 1/2 a teaspoon of paprika let me get my little things so about half a teaspoon put it in there you're gonna do 1 tablespoon actually I'll do a little bit of curry now I love me some curry so I'll probably put just a little bit of extra but that's okay all right and then last but not least I'm gonna add two cans of coconut milk it's the base for my coconut curry okay just put it all up in there all right and we're gonna put one more in there it's just so fun for me you know I used to hate cooking but ever since I started this show I love cooking just wish I had more time for it all right here we go so I'm gonna take this I'm gonna like put it all in there you just bring it in here a little bit more and let's see can you guys see that beautiful this smells are really good all right okay it's looking pretty good so I'm gonna put this pot on there that's right I did it okay and the setting is you want to keep it on a soup broth with poultry and let's put it in there for I don't know let's try it for 30 minutes and we're gonna pressure cook okay we'll see what happens let's get started now we're gonna take the soup out you want to be mindful because again if this is not done venting it could burn you so again just be very mindful I know that this is done I love that sound okay let's see the soup looks really good oh yeah this is gorgeous look at that beautiful beautiful soup put it down here put a little bit of a garnish on it and there it is now let's taste it see how it is mmm that is so good I'm not afraid of this thing anymore and I just made a beautiful stew in less than 30 minutes now this is a coconut curry hopefully you can figure out what you want to do with yours I love comment tell me what slow cooker recipe you love to do down below and I'm Kimberly Liu and if this video helps you out in any way please press like and subscribe and remember you don't have to do this alone we're gonna work it out together now I've never been able to put this on before but you know what I think learn now oh no wonder it's because it's trying I'm trying to open it going that way Hong bark okay I got it okay one [Laughter] okay okay ready do I have this right you .
Video Description:
Never Want to Diet Again? Stay tuned for Kimberly Lou's Foodie Fridays where you can have the guilty pleasures of eating tasty foods without spending hours in the gym to pay for it. Her Foodie Friday Video's will give you fun healthy paleo and anti inflammatory ideas and recipes that you and your family will LOVE! LOVE!! LOVE!!!
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Curry
Coconut Milk
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Kimberly Lou is world class personal trainer, lifestyle coach, and motivational speaker. Her Personal Training and Lifestyle Program works with clients to help them achieve the health and wellness goals they want. Her program is perfect for clients looking for more than just standard personal training, as it also offers nutrition coaching, lifestyle coaching, health and wellness coaching, and draws upon her experience as a motivational speaker to encourage her clients to work hard and finally see the results they have been waiting for.
This easy but flavorful Instant Pot Chicken Cacciatore is a fast and delicious meal any time of the year, and it's paleo, Whole30, and keto-friendly! Find the full recipe:
so we're gonna start by making the dipping sauce so in a blender or food processor you want to combine 1 tablespoon sesame oil 3 tablespoons orange juice a little chunk of ginger 2 tablespoons of coconut aminos the juice of one lime and then 3 tablespoons of OM butter or cashew butter so I blended it until completely smooth and all the gingers kind of broken down and then I'm just gonna pour it into a dish and I'm just gonna store this in the fridge until I'm ready to use it but I just tasted it and it tastes really good ok so this is a daikon radish it's a really mild flavored radish that's most commonly used in Asian cuisine to start with I am just going to use a vegetable peeler and peel off just the outer layer where all the dirt is you due to the fact that I will more likely than not cut off my finger with the mandolin I'm using a cheese slicer oh that was a not a good cut there we go as you can see get long thin slices like that so easy okay so I like to do a few slices on one side then flip it over just that has a flat bottom so won't move around as much and I'm just gonna use this cheese slicer to go all the way down like so see perfect in long slices so I would say I have enough wraps for I don't know maybe like 20 or 30 rolls so there's more than enough here so with the leftover daikon you can actually spiralize it and use it as noodles in an Asian soup and I'm actually gonna put a link at the end of this for a recipe for that so now I'm just getting all the filling ready for mangoes I find the easiest way to peel them is actually with a vegetable peeler versus a knife because this way you get just the skin and not all the good stuff do you want to eat okay guys here's a tip for picking avocados so you want to remove the stem from each and as you can see those are quite nice and green in there but if it's black or brown that generally means that the avocado is overripe and you'll probably find some brown spots when you cut it open my filling is ready I have shredded chicken mango avocado cucumber red onion cilantro and cashews but honestly feel free to use whatever you want you can use prawns you can use shredded carrot shredded apple there's loads of different off so if you have long wraps like this I would actually recommend cutting them in half because they don't actually need to be that long and then you have two smaller wraps which is perfect so let's assemble assemble you just want to put everything down the fatter end of the roll like so avocado cucumber sprinkle a little cilantro right onion and some cashews and then to roll it up you're just gonna go like this and voila so they're kind of like a um rice wrap rice paper wrapping away and perfect how cute are they okay so they're all wrapped and now it's time to dig in how cute are they so dip it in the Asian sauce hmm so crunchy they're delicious .
Video Description:
Thinly sliced daikon radish is the perfect wrap to use for a refreshing roll. In this recipe the rolls are filled with chicken, mango, avocado, cucumber and red onion and served with a delicious asian dipping sauce. These are great as a snack or light lunch and will last for a few days in the fridge. These rolls are Whole30, Paleo, Grain Free, Gluten Free, Dairy Free, SCD Legal
hi everyone its Adriana from living healthy with chocolate today I'm gonna be showing you how to make the most delicious and healthy banana granola let's get started by preheating our oven to 350 degrees and making our banana mixture we need a full cup of banana puree so peel your bananas and mash it with a fork here I'm using a type of bananas called apple bananas they are a common variety here in Hawaii they are small they have a tangy flavor yet they're really sweet they're really delicious and if you can find it where you are make sure to grab some okay so fill your measuring cup and then we turn the puree to the bowl now I the cinnamon vanilla powder melted coconut oil and salt now we need to coarsely chop the caches and the seeds and I'm using my food processor but you can use just a knife add the chopped cashews and seeds to a very large bowl and then mix in the shredded coconut chia seeds and coconut sugar now we just need to stir everything together until everything is well combined as always you can find this recipe on my blog and I'm leaving the link to the post in the description of this video top a few large dates and add it to the mixture the dates are one of my favorite things about this granola it adds a chewy texture and a delicious sweet taste now stir in the banana mixture until everything is combined now spread the mixture evenly in a cookie sheet that's lined with parchment paper here the pan am using is 11 by 17 inches cover the pan with aluminum foil and bake for 20 minutes then remove the foil and bake for another 15 minutes keep a close eye on it so that it doesn't burn let it cool in a cooling rack for five minutes and chop it into pieces I personally like leaving a few larger chunks but it's up to you this granola is crispy it's crunchy it's much better for you it's got a mild banana flavor and it's not too sweet if you do like your granola a little bit sweeter feel free to add more sweetener but the fact that it's not just sweet is what I love about it my personal favorite way to enjoy this granola is sprinkled over some acai you know I'm from Brazil and I love acai it's actually pronounced acai not acai I actually have a traditional acai recipe for you on my vlog and I can leave the link to that post below so try this recipe at home it's delicious sprinkled over some ice cream or your favorite yogurt let me know what you think if you have any questions or comments please leave them below and if you liked this video give it a thumbs up and don't forget to subscribe to my channel if you make this recipe or any of my recipes please post a photo on my blog so I can see thank you guys and I'll see you next time bye .
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My healthy Banana Granola recipe is packed with real foods, has a great granola texture and a lovely mild banana flavor. Free of oats and grain-free.
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hi there my name is Alec tunnel and I'm a gluten-free and paleo chef and this is an episode of simply paleo with me today we're gonna be learning how to make paleo focaccia bread and focaccia bread is the type of bread that is frequently in more Italian cultures you go to an Italian restaurant that a lot of times it's what they serve in the beginning it's just almost like a pizza crust that's pretty thick and has been seasoned with all types of herbs and spices and then sliced into bread portions and it's delicious and it's a perfect vehicle to soak up olive oil and balsamic vinegar and any other type of dip fit you have in mind so we're gonna be making focaccia bread today but we're gonna be making it the Paleo way which means no grain at all so let's get started so I like to use a KitchenAid mixer because it does a lot of a mixing work for me but you can definitely use a large bowl if it's your preference so we have our large bowl here and we're gonna be putting in all the dry ingredients and mixing them so they get incorporated and then separately we're gonna do the liquid mixture and the liquid ingredients and then we're gonna pour the liquid into the dry and mix it up so that it becomes a batter or dough for the pizza or foot talked about so in this bowl I have one and a half cups of cassava flour now for those of you that are new to the paleo lifestyle cassava flour is a flower that is grain free it's actually made from the cassava root some of you may be familiar with tapioca starch tapioca starch is actually the starch that's been extracted from the cassava root so cassava flour is the whole root that's made into a flour and it's perfect a perfect flour vehicle to make a lot of things most things you have to mix it with other types of alternative flours to get the right consistency but if you're making things like tortillas it's perfect on itself so we have a cup and a half cassava flour and then we have a cup of arrowroot starch which is also made from the arrowroot a root vegetable and so we're going to mix both of those in here and then we've got a couple of other dry ingredients in here I have one teaspoon of sea salt I typically use fine sea salt when I'm putting it into things and if I'm sprinkling something on top I might use more of a coarse Himalayan type so in here I have a teaspoon of fine sea salt and a teaspoon of cracked dried rosemary now rosemary is very easy to find in a dried form but it can be a little bit off-putting if you get a whole bit of it so a lot of times what I'll do is I'll take the rosemary and I'll put it in a mortar and pestle and I'll crush it a little bit not into a total powder but just enough so that they're not large chunks or large sort of Spears you can also do it in the palm of your hand just by crushing them with your fingers whatever works so got a teaspoon of that and then we've got a teaspoon of onion powder and today I mix it up a little bit there's a wonderful spice store called Penn ZZZ and their local toss in Connecticut but they also have a fantastic website in catalog and they're really good quality spices and spice blends and they're not exorbitant ly expensive and they have granulated air-dried shallots which are a little bit sweeter in this form than the typical onion powder but just the savoury also so I use the teaspoon of the shallot powder which you can also interchange it with onion powder and so what I'm gonna do is take those three ingredients and mix it into my dry mix and then I'm going to take the bowl and put it in the kitchen a sauce or stand and turn it on just to get everything incorporated but if you have a large bowl and a spatula that's fine too you can just we need to refine this in and we're just mixing it up so that all the ingredients are mixed well before we put our liquid ingredients right nice and mixed so now I want to do the liquid mixture so in this measuring cup I have a cup of water which ideally is filtered water or some type and then I have half a cup of extra-virgin olive oil that I've already mixed in here now in addition to this I want to add two eggs and then what I'm going to do is whisk this separately because I don't want to put all the individual ingredients into the dry batter I want to really make sure it's already mixed not to say that it doesn't work the other way but this definitely creates more of a consistent batter which is what you want so that when you're eating it it has more of a consistent texture okay so what we're going to do is we're going to whisk up the two eggs the 1/2 a cup of extra virgin olive oil and the cup of water until it's consistent and incorporate as well and what I'm going to do now is I'm going to take this and I'm gonna pour it into my dry mix and then as they start to get incorporated we'll go to the yep now if you're doing it in a bowl mix it up and pull it to blue now if you're using the KitchenAid mixer partway through what you want to do is scrape it down because sometimes there's bits of the dry mix that's stuck on to the paddle and kind of cover it up by selling the batter so it's helpful to scrape it down or you can just turn it off and just mix it some more with a spatula by hand so we're gonna just use the mixer now this batter is not a typical pizza dough batter in the sense that it's a little bit stickier than what someone would be used to with a more you know gluttonous pizza batter so we're just gonna take this off and I'll show you the consistency now wall-eyed before I did this I preheated the oven to 425 and while I preheated it I actually took the baking sheet or the half baking sheet that I was using and I put it in the oven before I turned it on and then I preheated the oven with a baking sheet inside and the idea is to try to get the baking sheet to be really hot so that the pizza crust can get a little crispy on the bottom it's kind of like using a pizza stone and you can certainly do this on a pizza stone just make sure you're using parchment paper because as I said this does get a little sticky so let's show you this batter we're gonna bring it closer to the video and you can see that it's a sticky batter but it's not wet it's not liquidy now what we're gonna do is we need to roll it out you can put it on to use oil or wet fingers to spread it out but what we're gonna do is we're gonna put another piece of parchment paper over it and we're gonna just use a rolling pin now it's a little bit of a awkward process sometimes because the parchment paper can get a little mobile so first we want to just get the batter onto the parchment paper so I have to pretty bit the equal size sheets of parchment paper before I put the baking sheet in the oven i measured the parchment paper to make sure that it was the right size okay all right so now we've got this ball of dough and I could use wet oils fingers to spread it out into the shape that I want but instead I'm going to I'm just trying to get all this good stuff off there we go I'm gonna just take another sheet of parchment paper my finger wants achacha to be the focaccia dough to be a little bit more thicker than a typical pizza crust just gonna take my rolling pin and I'm just going to gently create a smoother consistency okay and try to give it the shape that I want which is somewhat rectangular I'm not being a perfectionist here but I'm gonna try to get it to be the shape of the baking sheet essentially you don't have to worry about having extra crust because the whole thing is across right that's the idea and if you get a little bit that comes off the parchment paper it's not a big deal we can fix it after okay so now we've got the parchment paper that's spread over and everything's rolled out - the next step is to get is to get the hot baking sheet so wait right here here's the parchment paper then you can get it to be a little bit smoother you can spread down the side that might have been rolled up too far away either way is fine but just be careful because that baking sheet is a little bit hot right and I'm just gonna spread it out now if you have a little bowl of water or oil you can wet your fingers or wet your spatula which is a good way to do it too and that's it and now what we're gonna do is take the remaining teaspoon of crushed rosemary that's been dried and also a half a teaspoon of more coarse sea salt or if all you have is fine that's fine too but I have the Himalayan coarse sea salt and I'm gonna take this and I'm gonna sprinkle it on top and this is what gives it that incredibly flavorful taste it's all that salt on top it's so good for you the sea salt has so many wonderful minerals and then you really don't have to worry about the sodium issue because when you're eating sea salt there's such a balance of minerals and sodium is not the overpowering mineral in the mix and then you've got the rosemary that's so flavorful and there you go and now what we're gonna do is we're gonna take this and we're gonna put it in the oven so I'm gonna do that after we talk because I made focaccia bread beforehand rosemary and salt it's so fragrant so we are going to cut it into slices and see what it tastes like so let's see it just came out of the oven and you can see how it's slightly thick and let's see here all right you can see how it's thick and it's got the wonderful seasoning on top and it is so fragrant mmm so delicious it's crispy on all the surfaces and inside it's a little bit of that doughy delicious soft warm texture did you take a bite you get some of that Himalayan sea salt for the rosemary which is so so wonderfully flavorful in your mouth and then of course you get some of that onion powder flavor with a rosemary inside it's so delicious mm-hmm really yummy this is a perfect accompaniment to so many different meals so good my kids were very excited to hear that I was doing focaccia bread for the video today because of course that means we're having two layers of focaccia bread was our dinner they were very excited because it's so delicious and if you make it in advance you can just put it in the oven to heat on 325 350 and just heat it up again they'll get a little crispy on the outside but it'll get nice and warm again on the inside and then just cover it up until you're ready to serve and you can slice it in any way that you want Pizza wedges squares anything so I'm glad you watched I hope you make this recipe at home it's pretty simple recipe everything goes into the bowl and then you lay out left the dome we're gonna get this delicious focaccia bread and as always I'd love to hear from you and you wish list you have any cravings and questions you can check me out on my blog at wwlp.com and I hope to hear from you and stay tuned for more episodes of simply paleo and you can see lots of wonderful recipes and cooking demonstration videos on my blog as well so take care .
Video Description:
Welcome to Simply Paleo with Ayelet Connell PhD! During this episode, watch Ayelet demonstrate how to make Paleo Rosemary Focaccia bread. For more episodes of Simply Paleo, visit www.SimplyPaleo.com.
okay well here we are again guess what we have two microphones now fancy so here's the deal we both just got home from work we're both tired we both don't want to do this but guess what we're gonna eat so this is a video of us just making dinner so tonight we are gonna have roasted vegetables the best roasted vegetables any recipe actually but it combines a whole bunch of vegetables it'll be a sheet pan has broccoli cauliflower Brussels sprouts sweet potatoes beets a bubble garlic awesome and chicken thighs yes they are paleo honey glazed chicken thighs sweet and I get to use my Gigantor new skillet again so let's make dinner so here's a protip a biohacking tip if you will that's for you Eric Richards my fellow biohacker did you know that broccoli in particular and I can't think of a name of the nutrient that does it but there is a nutrient in broccoli that up regulates a pathway in your body called the nrf2 pathway why is that important you asked so for years and years and years we have thought that antioxidants were the way to go to decrease inflammation and we're starting to understand this nrf2 pathway better that basically stimulates your body to produce its own antioxidants so rather than taking grams of vitamin C you might be able to get away with the vitamin C from an orange and eating something like broccoli to help upregulate this nrf2 pathway so your liver can make more of this lovely stuff called glutathione and that can help with a lot of different chronic conditions here that when I talk nerd it turns her wrong plan on more nerd videos tonight on Kevin Brady OHS Paleo kitchen we chop vegetables and talk like dorks and talk like monster truck announcers did you see Jenny's comment so Jenny my sister loved you says it says that Billy says her pro tip is when we scrape the cutting board he's great with the back of the knife so dull the front of a knife that is true I did my mom really genius but I just forgot thank you thank you I can't guess what I just got back from Schrute farms beets two plates of veggies you know what that means leftovers kind of make myself more excited about leftovers I don't like it I am grumpy about them even though they're so good they are very good for you and they save you a ton of money because you know who doesn't want to save money I guess what I've had zero carbs today hey do you need to wear safety goggles and gloves apparently I do I need some safety Bueller dadgum I did it again oh my goodness please refer to the sign in the back window says homemade with love in other words I lick the spoon and keep using it so yeah I just looked myself awesome glad this isn't a restaurant did you just see that garlic applying that what's epic it would have only been better if it had actually hit you in the face [Laughter] turns out peeling these garlic I'm sure there's a pro tip for these I've never known it that yeah so if you have a pro tip for peeling garlic would you please let us know we'll feature you with all of our 31 followers these artists don't know what they're missing they really don't they're just eating their McDonald's and not knowing why they don't feel good we should talk about that for a second okay just because you don't have a food allergy to Dairy does it mean you should consume it correct now that was a question to you it wasn't a question yeah does it mean you should consume it no you should not let's get a little nerd taco my turn you on again alright so here's the deal this is not my doctor platform so I can say whatever I want right just that person the two biggest lies in the medical community that we're being fed are number one that cholesterol is bad that is false fact I will interject this little state now if your cholesterol is below 150 Cameron goes really bad I'm just kind of sitting here on my own but anyway if you if your cholesterol drops 150 your chances of chronic disease triples your great book that you should read it's called the great cholesterol myth and then you can join me because I am a redneck and a conspiracy theorist no really cholesterol is not bad for you you need to eat it you need to consume it and we'll talk about that later the second one is that milk does a body good milk does not do a body good and here is why back in the eighteen hundred's this guy named Louie Pasteur discovered that if he heat milk up they keep killing the bacteria but it kills the bacteria it would last longer unfortunately what he didn't plan on was when you cook milk to pasteurize it you kill the enzymes that your body needs to digest it so you can't digest it and your body recognizes those proteins as undigestible proteins and stimulates an autoimmune react can stimulate an autoimmune reaction and what might that look like no it could be anything from headaches to vision problems to weight gain to diabetes to upset stomach upset stomach is gonna be more of the lactose intolerant lactose intolerant people lack the enzyme called lactate them break it down lactose and that will cause them I want to know we're gonna see people because we're doing strict paleo right now and if his gas is diminished then I'm right farting is good for you when you have healthy gut bacteria they make gas hmm it's a gift you can I quote one of my favorite movies I don't know Canyon is it Hopkins a quote is appropriate but the movies not this is the most beautiful thing I have ever seen it's beavis and butt-head I don't need to admit high intelligence with high brow low class that's how I roll say that all again it's gonna be a little different way to roast veggies babe typically we do garlic or we do some maple but guess what just salt and pepper there is garlic fresh garlic on here though it's bound to be delicious into the oven they go at 400 degrees for woosh good thing we're gonna do those smoothie appetizers so here's a personal moment I quite enjoy fishing I used to be a guide I go quite regularly and Justin my oldest stepson went fishing today went fly-fishing that's the only way I know how to fish and he went with his grandfather and my dear friend for the first time for the first time I'm granted my dear friend is a guide and this was a guided trip for Justin but look at this a clown mask and a very sweet trout no I won't cook it I don't like trout by the way we're not using the highest quality olive oil right now why because when I went to buy olive oil this was the only thing that was available because people were panic buying shockingly they probably didn't buy the extra for novel I don't know why it wasn't there it's gone vegetable oil cleaned out well duh we know why that was what I'm Mitch did you just wake up one of our little adult humans heard that we're having smoothies so he woke up okay the vinegars in did you have any a teaspoon out of there of course one teaspoon that matches the kitchen sorta these actually look like they're gonna have a good amount of glaze I hate when you do a recipe that's like this doesn't work for this amount of me it's like dry did you start I'm a saucy person saucy and sassy I just like to have a lot like to taste they think hey hey you look beat that's a good sign how was it please note gradients so excited about it is the new pan look at the size of that thing chicken middle rack we have named her birthday dinner is served it is ready and the Wolves have lined themselves up to eat I've tasted all the veggies they're good haven't ya all right delicious oh babe you got to get an arch to it you're thrown to flat I'm not Oh [Laughter] .
Video Description:
Day 3 of the COMPLETELY PALEO challenge: Paleo Honey Glazed Chicken Thighs, The Best Roasted Vegetables, and some sciency, biohackey, nerdy stuff about the NRF2 pathway that helps your body make it's own anti-oxidants!
These meal was just as good as leftovers as it was the night we ate it!
hi I'm Sarah Acula and I'm here at the University of California San Diego the ancestral health summit today were with Anthony basically he's a PhD student studying evolutionary biology and we're going to look how we can learn evolutionary health and medicine and take elements of your health in the modern world but what I like to do is start with talking about your story what got you into ancestral health yeah so I don't know almost nine years ago I was trying to figure out basically I was trying to lose some weight and get healthier so I did the typical switching over to whole bread taking a multivitamin type thing and barely had any success with it and then someone I was working with at the time a pharmacist recommended the Paleo diet to me and I was like that sounds ridiculous no way she convinced me enough to finally try it and I had a lot of success with it and lost a lot of weight and left my full-time cushy job to go back to school and study nutrition and fast forward seven years and here we are today and you also the secretary of balance mr. hell yeah I'm a board member of the ancestral health Society yep so can you explain exactly what the Paleo diet is so the Paleo diet is mainly based off of eating a diet that our ancestors had of food groups that our ancestors had access to so that would be food groups prior to the Agricultural Revolution where we had more evolutionary history and exposure to these food groups so food groups that are not on the diet would be grains legumes and dairy and alcohol would be on there as well and then food groups that do make up the diet would be your meat seafood fruit and vegetables nuts and seeds or whole foods like that and did you find it hard to transition of it because what did you eat before you went payday oh just your standard American diet I don't know for me I was very motivated at the time to do it so I didn't have too much trouble I know other people who have tried the diet and had trouble adopting it and like fully switching over to it but for me highly motivated at the time and then I saw success pretty quickly so as soon as I saw change on that scale I was pretty much sold and haven't looked back since and now then the weight loss what are the benefits to experience for Paleo diet for me pretty much instantaneously acne cleared up like in just a couple weeks and then I never realized until somebody else asked me about it but like just more greater like mental clarity yeah and I've heard a lot of people mention that too like yeah that's like secretary but the focus and energy you have is like wow it makes you feel like a different path better will finally take charge of their diet and they start to change it you know it's just amazing how many people don't know how good they can feel change your diet it's not think about they actually even like it's like a whole new world for them I've heard so many people say and over time that they pick up new diets or thinking about what they eat and feel great so what do you mean an average day then I yeah for me it's some eggs in the morning with some typically spinach and some fruit and then some more fruit throughout the day I eat offered I don't know apples bananas oranges trying to do a lot of berries as well blueberries and then yeah lunch is usually just I snack throughout the day I'd I don't need three meals a day but snacking will just be some bananas and almond butters and dark chocolate everybody loves the dark chocolate and then yeah dinner is just fish or meat a bunch of veggies so it's very simple on the ingredients and one of the things I'm stressing about ancestral eating is that you're eating food that looks like what it is yep and then if you know if it looks like what it is then as in not a cop-caller or something like that if it's an animal and you're eating fish and it looks like a fish and you've got a vegetable there and it looks like the vegetable that's eating don't grow on trees nothing is princess essentially but what you're doing now is really impressive in ancestral health and evolutionary medicine but can you explain what that is yeah so evolutionary medicine is applying modern evolutionary theory and one of the best perspectives that you get out of it is thinking more about the why think about what causes obesity it's an you know sippin surplus intake of calories or food but instead of blood causes obesity why do we have the ability to develop obesity is a completely different question that will allow you to think differently about this and you can apply that perspective just about anything what is cancer and how does cancer come about but why do humans and all life have the ability when is it when a sweet side this kind of comes about there's highly debated of course but one of the idea is to see like a 50 genotype thrifty phenotype hypothesis and this is the idea that mammals being able to store energy it's a good thing yeah feast or famine you don't know when you're gonna get your next meal so storing energy is a good thing but mismatched in today's environment where we have a surplus of energy we are just continue to store it because we don't need to work raw food anymore we do not need to work for food anymore yeah pick up your phone and get thirty three hundred calories delivered to you at any time mmm I saw that feast or famine like our bodies are designed for that and it takes us fourteen thousand four hundred thousand years to evolve but yet we've not adapted to this new diet of highly princess feeds mainlining princess sugar mr. grated fat oh yeah we do comes out when it looks like I'm eating perspective would have had things like veganism and vegetarianism are they ancestral what are your thoughts on that so there hasn't been a hunter-gatherer Society so we use one together in societies not a model we'll think our ancestors actually been active do when they eat how they live their life and there hasn't been a hunter-gatherer society that's been studied that hasn't been seen animals in some way shape or form whether it's a very small amount of their caloric intake or all the way up to such a large amount as people think of like the traditional Inuit population eating a lot of seafood and way longer like that veganism and vegetarianism is very interesting to think about because vegetarians very interesting also because people have all sorts of different types of vision vegetarianism Xin this lacto-ovo pescetarian but they all kind of fall under the vegetarian umbrella but the idea of removing all animal products it really restricts the dietary variety that you have specifically in terms of the nutrients that you get so some of the first things that people think about with vegan or vegetarian ISM is vitamin b12 which is only found in animal products we know now though that you can still regret it - b12 in your body for a long time almost 10 years so what percentage of a diet has to actually come from me it's kind of still up for debate so if someone wants to not eat me for whatever reason you know they could still have a healthy diet if they're smart and they have to be really careful about their nutrient intake on a vegan or vegetarian diet but also I mean if someone's eating meat once a week and getting access to the nutrients that's available in them and then they don't eat meat for the rest of the week is that a vegetarian diet or not so it's a question of how much meat when how frequently you want to eat it or not and what about a carnivore diet would you see that as being an ancestral diet I don't think so no we've never seen a hunter-gatherer society that ate only meat and got all their energy and nutrients for me so I think that's just taking it to the extreme side Hebei the equally extreme that equally yes exactly equally humans are you know definitely omnivorous animals and our nutrient needs reflect that all right so then people sum up the human diet is being omnivorous with a lot of animal products and a lot of whole plants well and what do you think about starches as well just be potato potatoes yeah so just in comparison if you were to take all the starch groups together potatoes bread strains lagoons and compare them to other food groups specifically meat and fruits and vegetables they're way more on nutrient poor so fruits and vegetables and meats are the two most nutrient dense food groups that we can and when we think about nutrient density we're talking about the amount of micronutrients in it usually per a set amount of calories and when you run all those numbers you see that fruit and vegetables are always number one in terms of nutrient density so starches you know they can be in the diet but I I would me personally recommend that as long as your diet is based predominantly in vegetables you're pretty much all set is my recommendation so more vegetables then meat products then okay say like a plant-based diet with with some meat do you think it's important to have pastures and grass-fed meats yeah yeah I think you know either I just saw a whole talk on you know sustainability and how we treat animals and everything but you know we do know that the better raised your animal products are the better quality the more nutrient density there is in them for sure all right and if you could change one thing about how people eat to improve that health how people what or what people eat either either either what would it be what people eat I would just say eat more vegetables that's really the best thing you can do for yourself and then how people eat start cooking no go in the grocery store and look in look in the produce aisle and say I don't know what that is I've never tasted it if I go home and try it and eat with people it's also another good thing to do yeah human diet we're omnivores and we need to be plant products and vegetables 3:00 in morning that one is debatable depending on port but that would guide you for the Rings yeah and you will say your ancestry I think that has a big big impact one thing that a lot of people talk about all the time is phytochemicals these are molecules that are found in plant products and you know if we look at an apple there's still hundreds if not thousands of molecules in there that we have no idea what they do same thing goes for animal products there's oil chemicals as well that we just have no idea and most likely we're gonna find that you know all of the plant foods and animal products that we have there are going to be more beneficial phytochemicals and toooo chemicals that we just have no idea how they function in our body yet because what most people and businesses do nowadays is so isolated phytochemical turn it into some sort of pill and say that it's gonna cure everything but really when you eat that whole food you're getting all sorts of things that we don't even know about yet that if we were to spend the time to study them are most likely going to have beneficial effects on their physiology yeah because you know food is medicine but it can also be a toxin but if you isolate just one ingredient or one vitamin or mineral and you have it separate food you're not necessarily going to absorb it the same way and you're gonna miss out on all the other benefits that come with eating the whole food so there are supplements that are fantastic but they're supplementary and really you should get everything yeah you should get everything that you need from eating real food plants and animals well thank you very much for your time today and good luck with your talk later thank you so much yeah it's been great thank you thank you so much you .
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