Beyond Bulletproof: This coffee or tea is a low carb, filling snack or meal.

Beyond_bulletproof_coffee

By now, we’ve all heard about bulletproof coffee. It is also know as fat coffee, rocket fuel or buttered coffee, or even yak tea. Essentially, you add a couple tablespoons of good, cultured grass-fed butter (or other high quality oil or fat) to pump up your morning cup o’ joe. Adding processed sugar or pasteurized cream is frowned upon. People who have tried buttered coffee swear it tastes good, and gives them more energy and a better ability to focus. Dr. Oz even recommended buttered coffee for improved energy and to fight burnout. For a basic recipe click here.

Lately, I’ve been trying to drastically cut carbs, and have started drinking a few different varieties of fat coffee or yak tea in lieu of lunch. I find it really works to stave off hunger and keeps me energized for the rest of my work day. I add a scoop of Perfect Hydrolyzed Collagen for protein, and a couple different kinds of healthy fat plus a good fiber source to keep me full. Adding ground chia seeds adds great fiber. Cacao powder and turmeric add nice flavors and tons of healthy antioxidants and other health benefits. Below are my favorite beyond bulletproof recipes. The basic recipe is coffee or tea, protein powder, a fiber source, and two servings of healthy fats.

Chocolate Sunbutter Fat CoffeePeanut_butter_coffee_recipe

This recipe uses collagen for the protein and sunflower seed butter, coconut milk cream, and coconut oil for the healthy fats. I really like adding unrefined, organic, virgin coconut oil because it’s loaded with medium chain triglycerides. MCT’s are used as energy rather than getting stored as fat and are important for brain health.

Ingredients
8 – 12 oz organic fair trade coffee or tea
2 Tbs unsweetened coconut milk or unpasteurized heavy cream
1 scoop Perfect Hydrolyzed Collagen
2 Tbs unsweetened cacao powder
2 Tbs unsweetened sunflower butter (or nut butter of your choice)
1 Tbs organic ground chia seeds
10 drops stevia (or non-sugar sweetener of your choice)
5 ice cubes (optional for anyone who likes frozen coffee drinks)

Directions
Place coffee in a blender, then add coconut milk and nut butter. Blend on high a few seconds until well mixed. Add all other ingredients and blend on high until well mixed. Pour into a mug or glass and enjoy.

Mint Chocolate Mocha Mealmint_chocolate_butered_coffee_recipe

This recipe has a refreshing minty lift for those days you are dragging. Always add coconut milk or other cool ingredients to coffee first to cool it down a smidge before adding other ingredients. Some supplements lose nutritional benefits if heated too much.

Ingredients
8 – 12 oz organic fair trade coffee or tea
2 Tbs organic coconut milk or unpasteurized heavy cream
1 scoop Perfect Hydrolyzed Collagen
2 Tbs organic fair trade cacao powder
1 Tbs Perfect Coconut Oil
1 Tbs organic ground chia seeds
10 drops stevia or unprocessed sweetener of your choice
2 – 4 drops peppermint essential oil
5 ice cubes (optional if you like frozen coffee drinks)

Directions
Add coffee and coconut milk to a blender. Combine a couple seconds. Add all other ingredients and blend on high until well combined. Pour and enjoy!

Turmeric Fat Yak Teabutter_tea_recipe

This recipe adds flavorful turmeric for a fantastic nutritional boost to your buttered beverage.

Ingredients
8 – 12 oz green tea or organic fair trade coffee
1 Tbs grass fed butter
1 Tbs Perfect Coconut Oil
1 scoop Perfect Hydrolyzed Collagen
1 tsp Gaia Turmeric Boost
1 Tbs organic ground chia seeds
10 drops stevia or non-sugar sweetener of your choice

Directions
Blend green tea, butter and coconut oil for a few seconds. Add the remaining ingredients and blend until well combined. The butter in this will make it nice and frothy. Enjoy!

Beyond Bulletproof: Easy Coffee & Tea Meals or Snacks

So, to recap, to turn your buttered coffee or tea into a meal, you need to add a few ingredients to your brew.

  1. A good source of protein which helps power you through the next bunch of hours. I like Perfect Hydrolyzed Collagen best because it is virtually flavorless and adds 10 grams of protein in every 11 gram scoop.
  2. Add two servings of healthy fat. My favorites are 1 Tbs Perfect Coconut Oil, 1 Tbs grass-fed butter, 2 Tbs nut or sunflower butter and 1/4 cup coconut milk or unpasteurized heavy cream.
  3. Adding a good source of whole food, fiber – not grains – helps us feel full longer and is beneficial for digestion, the heart, balancing blood sugar levels and more.

Don’t have a blender handy? Shake it up instead.

You can make many beyond bulletproof coffee recipes in a shaker, leave out nut butters, and melt the oils in your hot beverage, then shake up all the ingredients. Perfect Hydrolyzed Collagen comes in handy single serve packets for easy travel to work or anywhere. Or, you can combine all but the coffee in your shaker before you go to work. Add the hot beverage and enjoy!

Do you have any great beyond bulletproof Coffee suggestions? Let us know your favorites!

 

Almond Butter Brownies: Try Not to Eat the Whole Pan!

 

paleo_blondie_brownie_recipe

Dr. Erica Lepore, naturopathic doctor and creator of the 21 Day Detox Program, posted this recipe on her Facebook page and I had to try them. She said her family ate the whole pan in one sitting. I had to hurry to get the pictures done before my family ate them all! They’re that good – scout’s honor. The recipe is more like a blondie because it has chocolate chips and no cocoa. With the exception of the chocolate chips, which have a bit of evaporated cane juice to sweeten them, this recipe is Paleo-friendly. It is also gluten free and Vegan. And very addictive. We can not be held responsible for weight gain due to over consumption of these yummy goodies. Good luck not eating the whole pan!

Almond Butter Brownies

recipe from foodbabe.com
Ingredients
  • 1 cup almond butter
  • 2 tbsp flaxseed + 3 tbsp water or 1 egg
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 cup of coconut palm sugar
  • 1/2 tsp vanilla
  • 1/2 cup of “Enjoy Life” mega chocolate chunks

note: If using unsalted almond butter use 1/2 tsp salt

 Instructions
  1. Preheat oven to 350 degrees
  2. Line the bottom of an 8×8 dish with parchment paper or grease it.
  3. Thoroughly mix all the ingredients except the chocolate chips in a mixing bowl
  4. Add chocolate chunks, give a few stirs and pour batter into pan
  5. Bake brownies until dark golden brown – 20 to 25 mins
  6. Remove from oven and try to wait at least 10 mins before cutting

The Healthy Truth About Chocolate: It’s Good for You!

paleo_sugar-free_chocolate_candy_recipes

Good Chocolate is Good for You

Valentine’s Day is right around the corner and that gets everyone thinking about one of my all time favorite things: chocolate! We talked all about many of the health benefits of chocolate in this blog post, Get Your Chocolate Fix! But, recently, a new study suggests that eating chocolate may make you smarter. Check out this article on PsyBlog, a website dedicated to figuring out how the mind works and founded by psychologist and author Dr. Jeremy Dean. In a nutshell, the study followed over 1000 people for over 30 years and found that people who regularly ate chocolate performed better on tests of reasoning and attention as well as tests of working memory. Not like I need another reason to eat chocolate, but, woohoo!

Yummy Sugar-Free Chocolate Candy Recipespaleo_sugar-free_chocolate_recipes

Now, most chocolate isn’t good if you are following a Paleo Diet, Primal Diet or any diet that eliminates white, processed sugar. But, I’ve been making these fantastic Paleo-friendly chocolate delights the past few months – since my last 21 Day Detox in November. I first introduced them to my extended family on Thanksgiving and they’ve been a big hit ever since. I always have a batch of one of these recipes in the fridge at any given time. Right now it’s the fruit and nut clusters. OK, so now I have to go get one because just talking about them makes me want one – or three!

Paleo Almond Joy Bars

inspired by detoxinista.com
Crust:
1 cup almond meal ( fine ground almond flour is ok, but rough almond meal works better)
1 1/2 Tbs maple syrup
1 Tbs organic unrefined coconut oil (more solid the better)
1/4 tsp pure almond extract
pinch of sea salt
Coconut Filling:
1 cup shredded unsweetened organic coconut
3 Tbs pure maple syrup
2 Tbs organic unrefined coconut oil
1 tsp Bovine Gelatin dissolved in 2 tbs hot water
1/3 cup halved raw organic almonds or organic Brazil nuts (optional)
Chocolate Topping:
1/4 cup organic cocoa powder
1/4 cup melted coconut oil (substitute half with organic cocoa butter for firmer chocolate)
2 Tbs organic maple syrup
6 drops stevia liquid (optional)
pinch of  sea salt

Instructions:
Before starting, get the cocoa butter melting if you are using it, see step 9.
1) In a glass bowl, add almond meal, maple syrup, almond extract and salt.
2) In a small glass dish, melt coconut oil in the microwave for 15 to 30 seconds or on the stove in a double boiler. Add to other ingredients and mix well.
3) Line a small glass pyrex dish (7.5 x 5.25 x 1.75) or bread pan with parchment paper. Dump the crust mix into the dish, spread it out and press it firmly into the bottom of the dish with a fork. Put in freezer to set while you make the coconut filling.
4) I always just use the same glass bowl for this next part to save on dish washing. Add the shredded coconut and maple syrup to the bowl. Melt the coconut oil as before and add to the bowl.
5) In a very small glass or mug, dissolve the Bovine Gelatin into the 2 Tbs hot water. Use hot water so it dissolves completely and mixes better with the rest of the filling. Add to filling and mix well.
6) Remove crust from freezer and pour filling on top. Spread out and again press it firmly into the bottom of the dish with a fork.
7) If you are adding the nuts, cut each in half and spread on top of the coconut filling. Press into the filling with a fork. You want them to be halfway in and halfway out of the coconut layer. Return to freezer while you make the chocolate topping.
8) I again use the same bowl, although if you mind tiny bits of coconut in your chocolate layer, you may want to use a clean bowl. Add the cocoa powder and maple syrup to the bowl.
9) I originally made this recipe using only coconut oil for the chocolate topping, but found it to be a little on the soft side. So, I’ve been making it with 2 Tbs coconut oil and 2 Tbs melted organic cocoa butter. To melt the cocoa butter, grab a deep frying pan or wok and add about an inch or so of hot water, set the heat on low to warm the water further, but don’t boil it. Place the cocoa butter chunks in a small glass dish or mug and place that in the frying pan. Start this early because it takes a while to melt. Once the cocoa butter is melted, add the coconut oil directly to it, it will melt in the hot oil. You don’t want the coconut oil to be super melted or the chocolate comes super thin. If the coconut oil doesn’t mix enough, then zap it in the microwave for a few seconds to melt it a bit more. Whisk till well blended.
10) Add oils to the bowl and whisk to mix well. Don’t forget to add salt to taste – it adds a really nice touch to this recipe. Add stevia to taste if you like it sweeter.
11) Remove dish from freezer. Use a small spatula to pour chocolate onto the top and spread evenly. Return to freezer to set for at least 15 minutes.
12) Remove from freezer. Remove from dish by pulling the parchment paper up and out of the dish. Pull sides of parchment paper down and place the whole block on a cutting board. I cut it in half the long way and then I usually make 6 cuts the short way for a total of 14 pieces. Which immediately turns into 13 pieces or fewer depending on how many people are standing there waiting for me to finish. Store left-over candies ( if you have any) in the fridge.

Healthy Peanut Butter Cup Bars

This can be made Paleo or primal by using any other nut butter instead of peanut butter.

inspired by detoxinista.com
Both Chocolate Layers (make two batches separately):
1/4 cup organic cocoa powder
1/4 cup organic unrefined coconut oil or softened grass- fed butter (substitute half with organic cocoa butter for firmer chocolate)
2 Tbs organic maple syrup
6 drops stevia liquid (optional)
pinch of salt
Peanut Butter Filling:
Use any other nut butter for a Primal version.
1/2 cup crunchy natural organic peanut butter (the kind with no sugar or oils added)
2 1/2 Tbs pure maple syrup
1 Tbs  coconut oil or softened grass-fed butter
pinch of sea salt
1/2 cup organic nuts (optional)

Instructions:

1) I originally made this recipe using only coconut oil for the chocolate topping, but found it to be a little on the soft side and it added a mild coconut flavor that I didn’t really like with the peanut butter flavor. So, I’ve been making it with 2 Tbs grass-fed butter and 2 Tbs melted organic cocoa butter. To melt the cocoa butter, grab a deep frying pan or wok and add about an inch or so of hot water, set the heat on low to warm the water further, but don’t boil it. Place the cocoa butter chunks in a small glass dish or mug and place that in the frying pan. Start this early because it takes a while to melt. Melt enough for both layers of chocolate.
2) Line a small glass pyrex dish (7.5 x 5.25 x 1.75) or bread pan with parchment paper.
3) Add the cocoa powder and maple syrup to a glass bowl. Once the cocoa butter is melted, add the butter or coconut oil directly to it, it will melt in the hot oil. You don’t want the butter or coconut oil to be super melted or the chocolate comes out thin. If the oils are starting to cool and thicken, the chocolate comes out thicker.
4) Whisk to thoroughly combine and it’s a nice thick texture. Don’t forget to add salt to taste – it adds a really nice touch to this recipe. Add stevia liquid to taste if you like it sweeter.
5) Use a small spatula to pour chocolate out of bowl into parchment lined dish. Spread evenly and put in freezer to set.
6) I use the same bowl to mix up the peanut butter filling because a bit of chocolate in my peanut butter layer is OK with me. Add the peanut butter and maple syrup to the bowl. If using softened butter, add to bowl. If using coconut oil, melt it slightly, like 15 seconds in the microwave. Stir so texture is consistent and thick, but not chunky. Add to bowl and mix thoroughly. Salt to taste.
7) Remove base chocolate layer from freezer and using a spatula, pour peanut butter filling onto chocolate layer and spread evenly.
8) Add nuts evenly to top and press into the peanut butter layer. Put back in freezer to set.
9) Follow steps 1 and 3 to make another batch of chocolate.
10) Remove dish from freezer. Use a small spatula to pour top layer of chocolate on the peanut butter layer. Spread evenly. Put back in freezer for at least 15 minutes to set.
11) Remove from freezer. Remove from dish by pulling the parchment paper up and out of the dish. Pull sides of parchment paper down and place the whole block on a cutting board. I cut it in half the long way and then I usually make 6 cuts the short way for a total of 14 pieces. Store left-over candies ( if you have any) in the fridge.

Paleo Fruit & Nut Clusters

Chocolate Base:
1/2 cup organic cocoa powder
1/2 cup organic unrefined coconut oil (substitute half with organic cocoa butter for firmer chocolate)
4 Tbs organic maple syrup
12 drops stevia liquid (optional)
sea salt to taste
Mix-ins:
3/4 cup dried organic fruit and nuts
My most recent batch has unsweetened coconut flakes, cranberries, pecans and cashews. A really tasty combination was dried cherries and pistachios, YUM!!!

Instructions:

1) To melt the cocoa butter, grab a deep frying pan or wok and add about an inch or so of hot water, set the heat on low to warm the water further, but don’t boil it. Place the cocoa butter chunks in a small glass dish or mug and place that in the frying pan. Start this early because it takes a while to melt.
2) Add the cocoa powder and maple syrup to a glass bowl. Once the cocoa butter is melted, add the butter or coconut oil directly to it, it will melt in the hot oil. You don’t want the butter or coconut oil to be super melted or the chocolate comes out thin. If the coconut oil or butter doesn’t melt nicely into the cocoa butter, you can microwave it for a few seconds to melt it a bit. Whisk to thoroughly combine. Add to bowl and whisk and to a nice thick texture. Don’t forget to add salt to taste – it adds a really nice touch to this recipe. Add stevia liquid to taste if you like it sweeter.
3) Add dried fruit and nuts to the bowl and mix till all is coated in chocolate. Spoon out bite-size portions onto a parchment paper lined cookie sheet. Freeze for 15 minutes or set in fridge for a few hours. Store left-over candies ( if you have any) in the fridge.

 

 

 

 

Top 5 Reasons to Choose Rosita Extra Virgin Cod Liver Oil

Rosita_Extra_Virgin_Cod_Liver_Oil

What is Cod Liver Oil?

Cod Liver Oil is a popular dietary supplement whose touted benefits are supported by centuries of documented clinical research. It is historically remembered as the vitamin D source used to prevent rickets in children, attaining popularity for both medical research and general consumption in the early 1900s due to the esteemed works of Dr. Weston A. Price.

What does Cod Liver Oil Do?

Cod Liver Oil is an excellent source of vitamins A and D, nutrients that are difficult to get in sufficient amounts through modern diets. It also provides heart healthy Omega 3 fatty acids with a good-sized portion of the daily recommended allowance of EPA/DHA. Multiple research studies have shown that this combination of vitamins from a 100% natural source, such as cod liver oil, has a significantly positive effect on overall health and wellness. What’s more is its potential to both prevent and treat a large variety of illnesses and diseases.

Who can benefit from using Cod Liver Oil?

Everyone! Cod Liver Oil is routinely recommend by all kinds of doctors and specialists as a daily nutritional supplement for its preventative and restorative health benefits. Its high Vitamin D level is essential for strong teeth and bones. Vitamin D also plays a role in nervous system and brain development, helping to prevent learning disorders in children. It is widely recognized as an immune-boosting antioxidant. Vitamin A promotes growth, vision, the immune system and reproduction. The Omega 3s, EPA and DHA, are also vital to brain function, the nervous system, cell membranes and much more. Raw cod liver oil contains numerous other nutrients as well, all working together to benefit people of all ages. Many people and doctors have praised cod liver oil for helping with the following:

  • Joint Pain
  • Heart Disease
  • Thyroid Disease
  • Arthritis
  • Mood Disorders
  • Autoimmune Disease
  • Tooth Decay
  • Arthritis
  • Cancer
  • Hormonal Acne
  • Eye Issues

Which Cod Liver Oil do we think is the best?

So now that you have a little history of what cod liver oil is and why it’s good for you, which cod liver oil should you choose? We love Rosita Extra Virgin Cod Liver Oil for the following reasons.rosita_cod_liver_oil

Top 5 Reasons to Choose Rosita Extra Virgin Cod Liver Oil

1) Time Tested Process

As many as 1300 years ago, the Scandinavian Vikings relied on fresh cod liver oil to get them through the cold, dark winter months. The oil was cherished for its strength and healing powers. Cod liver oil was used to ease sore muscles and joints, alleviate rheumatism, and cure illnesses such as gout and rickets. Later, cod liver oil became common for fighting the effects of malnutrition. Today, cod liver oil is a staple of the Paleo diet, the Weston A. Price diet and other healing, whole food diets.

Rosita uses an all-natural, secret method passed down by the Ancient Norse people to extract the oil from the cod livers. It starts with artisan fishers in Norway who use sustainable methods, line catching the fish and carefully harvesting them on their small, open boats. The time-tested process is heat free and uses no freezing, chemicals, solvents, bleaching, or decomposition. The process is done under low light conditions free of oxygen. The final cod liver oil retains all the vitamins, fatty acids, antioxidants and other nutrients that give high-quality cod liver oil its numerous benefits.

2) Comes From Fish Caught in Super Clean Water

Rosita fishers catch cod in the crisp, clean arctic waters around Norway. A cleaner living environment makes for less toxic fish and, therefore, less chance for toxicity in the final cod liver oil.

3) Raw Cod Liver Oil is More Nutritious

Most of the Cod Liver Oil supplements manufactured for the market today are molecularly distilled. This is a chemical process involving high heat which basically denatures a high percentage of nutrient value of the cod liver oil. It is the most cost-effective and fastest way to process cod livers, therefore many companies switched to this process, but at the cost of the nutrient value of the finished product. The ancient process noted above leaves Rosita Extra Virgin Cod Liver Oil raw, thereby it retains ALL the healthy, beneficial nutrients.

4) No Synthetics Ever Added!

Cod Liver Oil manufacturers realized that their money-saving process was effecting the nutrient value of their fish oil. To combat the reduction in potency and replace the vitamins and heat-sensitive Omega 3 fatty acids, these inferior oils are refortified with synthetic versions of certain nutrients. Rosita only adds minimal amounts of natural antioxidants to slow the oxidation process and keep it fresh once the bottle is opened. The only ingredients are raw, wild-caught cod liver oil, and tiny amounts of rosemary and natural vitamin E oil.

5) Top Cod Liver Oil Brand Recommended by both Chris Kresser and the Weston A. Price Foundation

Rosita is Paleo health guru Chris Kresser’s number one pick for cod liver oil. The Weston A. Price Foundation also recommends Rosita Extra Virgin Cod Liver Oil as a top high-vitamin cod liver oil supplement.

Now, two convenient forms to take it!

Rosita Extra Virgin Cod Liver Oil now comes in either the traditional liquid oil form or new softgels. The new Rosita softgels are the same great Rosita Cod Liver Oil, but encased in 100% fish gelatin capsules.

 

 

Tasty Recipes for Leftover Turkey

healthy_turkey_recipes

The family is gone, the day was a success. Everyone raved about your turkey and all the fixins. Now what do you do with the extra turkey? Here are some great recipes so you can bring new life to leftover Thanksgiving turkey.

healing_chicken_soup_recipe

Hearty Healthy Chicken Soup Recipes

I know it says chicken soup, but you can make it exactly the same using turkey. I love to make a big batch of broth with the turkey bones. Find Nourishing Traditions recipe for making chicken or turkey broth in this blog, too!

Paleo_Chicken_Taco_Recipe

Bring New Life to Last Night’s Leftover Chicken

This is another chicken recipe, but again can be made with turkey. My family could eat tacos every week. Don’t forget the non-GMO taco shells!

Paleo_gluten_free_gravy

Gluten-Free, Paleo Gravy

Don’t know about you, but one of our family’s favorite ways to use leftover chicken or turkey is open-faced sandwiches. This gluten-free, Paleo-friendly gravy recipe even passed my daughter’s test for a great gravy. She loves gravy and is kinda picky about it. Use homemade grain-free bread and this is a tasty Paleo-friendly meal. Love it with leftover cranberry sauce!

47 Terrific Leftover Turkey Recipes

Check out this post from Dr. Axe with 47 different recipes for leftover turkey. As he states, it is healthier to substitute honey, maple syrup or coconut palm sugar for white sugar. Also, coconut milk can be used in place of regular milk. And you can replace highly processed (and often GMO-laden) vegetable oils with olive oil or avocado oil. I’m eager to try the Asian inspired turkey salad!

Need More Recipes, Please.

Have a favorite healthy turkey leftover recipe? Please share it with us.

Try A Delicious Applewood Smoked Rotisserie Turkey This Thanksgiving!

paleo_rotisserie_turkey_recipe

A couple years ago my husband bought a rotisserie attachment for our Weber grill and he has been obsessed with cooking all kinds of meat with it ever since. I certainly don’t complain because all the food comes out wonderful and I don’t have to cook it! He uses a smoke box in the bottom with applewood chips and everything is just YUM! It is always nice and juicy and the whole backyard smells so good the whole time it’s cooking. I’m talking drool-worthy.

Our recipe says we could use up to a 14 lb turkey, but it really depends on the shape of the turkey. We’ve had trouble with some of the larger birds we’ve made because the wings sometimes fall out of the butcher’s twine and flop around, singeing on the bottom. He’s cut the tips off at that point when he got frustrated with trying to retie them up repeatedly. The one we did for this blog was 11.5 lb, and it was a perfect size. (Tonight I’m making turkey toacos with the leftovers.)

Check out this recipe we adapted from Weber to be Paleo-friendly. Don’t be daunted by the length of the directions, it is actually pretty easy to make.

Sage & Orange Rotisserie Turkeyrotisserie_turkey_paleo_recipe

Ingredients
2 Tbs fresh grated orange peel from a large washed orange (rest of orange will be used later)
1 Tbs dried sage
1 Tbs Himalayan sea salt
1/2 tsp fresh ground pepper
1 Tbs extra-virgin olive oil

1 whole free-range turkey 11 to 14 lbs (hotel style without the wings works great, too)

6 medium cloves garlic, crushed
1 bunch fresh sage
olive oil to rub on turkey

Directions

1. Wood chips need to soak in water for 1/2 hr before heating. Soak enough wood chips to fill your smoke box.
2. Combine first five ingredients in a small bowl. Set aside to mix flavors.
3. Remove extra pieces from turkey (the packet of pieces parts from inside the cavity) and any pop-up timer. Also trim any excess fat from around neck and butt. Rinse the turkey in cold water, inside and out. Pat dry.
4. Put the rest of the orange, crushed garlic and sage in the cavity of the turkey.
5. Tie the legs together and secure the wings so they don’t flop and get caught on anything during rotation. Grab the rotisserie spit and slide one set of fork prongs to the very end. Slide the spit straight through the turkey, butt first. We like butt first because the breast meat, the thickest part, is then closer to the heat, and cooks better. Make sure to skewer the orange on the way through. Slide the second set of fork prongs onto the skewer. Check that the turkey is centered around the spit, so the spit will rotate properly. Make sure both forks are all the way into the turkey and holding it securely.
6. Coat turkey with olive oil and then thoroughly rub in mixture from step 2.
7. Prep grill. Remove grates and place smoking box with soaked chips inside grill. Turkey will be cooked over indirect heat, so only use the burner on the far left. You want the grill temp to be between 350° and 450°.
8. Set the spit into the rotisserie, turn on the motor, and close the cover. Let the turkey cook over indirect heat until an internal temperature of 165° to 170° is reached in the thickest part of the thigh and also the breast (don’t touch the bone when testing).Your turkey should be done in about 2 1/4 to 3 hrs. Check it a few times in the first 1/2 hour to make sure it is rotating properly and nothing has gone amiss. Wepaleo_rotisserie_thanksgiving_turkey‘ve had wings fall out of the twine, and once one of the forks loosened up and was no longer holding the turkey! If something does go wonky, shut off the rotisserie motor to correct the problem.
9. When the turkey is ready, shut off the motor. Grab two oven mitts and carefully remove the spit from the rotisserie and place it on a cutting board. Remove spit. Cover with aluminum foil, not too tightly, and let it set for at least 20 minutes. The internal temp will rise 5° to 10°.
10. Remove orange and herbs from inside. Carve and serve warm.

In the last picture you can see the pink just under the skin from the smoking.

Don’t have a rotisserie & still want to try this recipe?

Don’t fret, you can cook your turkey right on the grill! Follow all directions for prepping the turkey and the smoking box, then put your turkey to one side and light the burner on the other side so it cooks over indirect heat. Finish with covering in aluminum foil as above. We’ve never tried this, but Weber’s recipe says it can be done this way. Let us know if you have ever done this and if it was successful. We’d love to hear from you.

Need some Thanksgiving sides to go with your turkey?

Check out this post we did last year for paleo versions of our favorite Thanksgiving recipes.
Thanksgiving, Paleo Style

Eating Paleo? Try This Easy Trick to Get Grass-fed Beef in Your Diet.

paleo_grass-fed_beef_protein_powder

What Is the Paleo Diet?

The Paleolithic Diet (alternatively called the Paleo, Caveman, or Stone Age Diet) can be traced to a 1975 book by gastroenterologist Walter Voegtlin, whose concept was built upon 10 years later by Stanley Boyd Eaton and Melvin Konner. As other 21st century diets gained traction (Atkins, South Beach, Raw Food, and Eating for Your Blood Type, to name a few) the Paleo Diet only gained mass popularity in 2002 after Loren Cordain, Ph.D. published his book, “The Paleo Diet,” which laid the groundwork for the Paleo lifestyle including the founding philosophy and meal plans. By 2013, the diet was Google’s most searched-for weight-loss method.

The Paleolithic Diet typically includes grass fed meats, including organ meat, eggs, seafood, vegetables, fruits, nuts, and seeds, and excludes all processed foods and oils, dairy, grains, legumes, sugar, salt, alcohol, and coffee.

The Health Benefits of a High-Protein Diet

The limited data that exists for the Paleo Diet suggests that a healthy person following the diet may improve their body composition and metabolic rate compared to the typical Western diet.

Benefits of the Paleo Diet include:

  • You’re more likely to eat a clean diet without additives, preservatives, or chemicals.
  • Gaining anti-inflammatory benefits from plant nutrients in fruits, vegetables, healthy oils, nuts, and seeds.
  • You’ll increase your iron consumption from eating more red meat.
  • You may feel more satiated between meals due to the higher intake of protein and fats.

According to scientific data, a high-protein diet sheds weight and boosts energy for three key reasons:

1.) Protein reduces hunger because it’s the more satisfying than carbs or fats. A 2006 study in the American Journal of Clinical Nutrition concluded that eating a high-protein meal reduced the release of ghrelin, a hormone that stimulates hunger.

2.) Protein burns more calories while being digested than other micronutrients. Proteins burn 10 to 20 times as many calories during digestion compared to carbohydrates (5-10%) or fats (0-3%).

3.) Protein increases lean body mass (and muscle burns more calories). A 2015 study funded by the U.S. Army found that protein supplements enhanced muscle mass and performance when the frequency and duration of training was adequate along with the dietary intake for physically active individuals.

Try Our New PaleoPro Protein Powder for a Serious Energy Boost!

Our new PaleoPro Protein Powder is just like all of our quality protein powders found at Nourishing World: completely natural, clean food with no synthetic ingredients, chemicals, preservatives, or fillers. They are made with ingredients you know, with names you can pronounce.

Here’s what’s inside PaleoPro’s Chocolate Protein Powder: grass-fed beef, finely ground egg protein, cocoa powder, stevia extract, and sunflower lecithin (an essential fat for cellular repairs). And their “Naked” flavor has just TWO ingredients: grass-fed beef and finely ground egg protein.

Why Grass-Fed Beef Protein?

Whey, the liquid remaining after milk is strained, is found in other companies’ Paleo formulations, yet dairy is not Paleo-approved. And unlike other beef protein powders on the market, PaleoPro Protein Powder is not synthesized from collagen in the cow’s connective tissues; it’s made from the cow’s flesh which has a different amino acid profile than collagen. (Cow flesh is the soft tissue between the skin and bones and comprised of muscle and fats.)

Our grass-fed beef protein powder has high levels of protein amino acids: 26 grams of protein per serving. Pasture-raised cattle that are hormone and antibiotic free are used to create a beef protein isolate by boiling down beef flesh, skimming the fat, and spray drying the remaining protein and amino acids for easy blend-ability.

Free of Just About Everything!

PaleoPro Protein Powder meets many dietary guidelines including Paleo, Atkins, Low-Carbohydrate, Low-fat, Dairy-free, Whole30, and Gluten-free diets. And if you’re not on a diet, it’s perfect for omnivores who want to incorporate lean protein into their favorite recipes and shakes.paleopro_paleo_protein_powder

  • Whey-free
  • Soy-free
  • Gluten-free
  • Sugar-free
  • 26 grams protein per serving
  • 2 grams carbs per serving
  • 1 gram fat per serving
  • Nothing artificial– absolutely no fillers or preservatives added
  • Minimally processed

Available in three delicious flavors: Ancient Cacao, Aztec Vanilla, and Plain Naked. Simple to mix with water, juice, or your favorite coconut or nut milks.

Power Up!

Mix PaleoPro Protein Powder with Catie’s Organic Gluten-Free Greens for a perfect meal substitute or take it anytime of day when you need an energy boost. Feeling tired at work? Try a protein shake for lunch and see if you get more mileage out of your afternoon. Adding quality protein to your diet can clear the mental fog and lend you more energy to power through your week.

Try Our New PaleoPro Protein Powder here!

 Sources

  • thepaleodiet.com/dr-loren-cordain/
  • en.wikipedia.org/wiki/Paleolithic_diet
  • ultimatepaleoguide.com/paleo-diet-food-list/
  • blogs.scientificamerican.com/guest-blog/the-hidden-truths-about-calories/
  • ucdmc.ucdavis.edu/welcome/features/2014-2015/06/20150603_paleo-diet.html
  • ncbi.nlm.nih.gov/pubmed/25169440
  • share.upmc.com/2016/04/pros-cons-paleo-diet/
  • precisionnutrition.com/digesting-whole-vs-processed-foods
  • psychologytoday.com/blog/food-thought/201307/three-reasons-dieters-should-eat-more-protein
  • ajcn.nutrition.org/content/83/2/211.full