Throwing a Paleo Party

NutritionIt’s hubby’s birthday on Monday, and as we’ve just recently purchased our own home I wanted to throw him a great party with all our friends. Naturally, my main concern when having a party is the food. And now that we follow a paleo lifestyle, choosing party foods is an even bigger process.

Every time I plan for a party I think, I know what we’ll like, but how can I be sure our grain-loving friends will approve?  And then I remember: paleo foods are just REAL FOODS! Also, bacon. That is all.

(It’s not really all, I have at least a few more paragraphs in me.)

So tonight, as the hubby spends an evening with his best friend (playing video games in separate states and talking over bluetooth headsets), I am spending the evening planning for this awesome shin dig tomorrow night.

I’ll share all of the recipes I make on the blog after the party, but for now just want to address the fact that paleo party planning is actually super simple! Sure, you can’t have pizza and pigs in a blanket (I don’t even want to talk about pigs in a blanket. I know, they’re super gross, but can we all just agree that they’re also SO GOOD?!), but you can have meatballs in a delicious sauce, veggie platters with all the dip and even dessert!

We’re having about 10 people over, nothing huge, and it will just be light dinner/snack foods. Here’s the menu I have planned:

God, my mouth is watering just thinking about this. I am literally about to drool.

That is what I love about the paleo lifestyle. Sure, not everyone will like “paleofied” baked goods and treats (although I’ve not met such a person yet), but how can they not like real food? I mean, it’s just food. Actual food. It’s food, guys. It’s food.

Check back on the blog after the weekend to get the recipes for my (hopefully by then) party-goer approved foods!


Overcoming Paleo Perfection

NutritionWhen people learn that I follow a Paleo lifestyle, one of the most common questions they ask is, “So, like, you’re just never going to eat bread?…or pasta?….or pizza?… or, like, anything, anymore?”

This is not my favorite question, but I get it. What the average person knows of a paleo diet is that it’s gluten and grain free. And compared to the “standard American diet,” that’s a huge thing.

Still, it’s not the fact that people are focusing on the grain-free aspect of going paleo vs. the eating real, whole foods aspect, it’s the word “never.” I know, I know- not a big deal, right? WRONG, PEOPLE!

“Never” implies that I will no longer go near a piece of bread ever, that I will forever avoid pizza like the plague, and that holiday cookies and birthday cake have lost their place in my heart. Essentially, it implies that I am a total party pooper. And let’s get the record straight: I am not.

See, what people outside of paleo tend not to understand, is that the best thing about following a paleo lifestyle is that it is a lifestyle. It’s not a strict set of rules that one must follow perfectly in order to be successful.

Yes, there are specific rules and guidelines to follow if you want to be “squeaky clean paleo” and I’m sure there’s plenty of people who will disagree with my thoughts on “paleo perfectionism,” but there’s also a whole community of paleo peeps out there trying different foods, experimenting with their diets and learning what they can and can’t tolerate in search of their ideal health.

There is no failing in paleo.

There may be days when I don’t do what is best for my health. Heck, there were a few weeks around my wedding and honeymoon when I definitely did not do what was best for my health (read: drank about four frozen tropical drinks a day and ate bread at dinner every night).

But you know what? I didn’t wallow in my mistakes (I prefer to call them “choices”), I just went home, went back to my normal life and went back to the style of eating that I know works best for me.

Finding your best health is a process, and there are no hard and fast rules. I strongly believe a paleo lifestyle is the best path for me and that it’s likely a healthy path for a lot of people. But I also know that I love cheese and that, sometimes, I just really need a muffin (thank god for PaleOMG’s chocolate chip espresso banana bread muffins!). I also know that’s OK.

What this lifestyle has taught me is to not tear myself down every time I stray a tiny bit from the path of paleo perfectionism. It’s taught me to find healthier ways to treat myself when I need it. And most importantly, it’s taught me to be more in tune with my body and how it reacts to certain foods.

Right now, for example, I eat a pretty moderate amount of cheese (I know, I know, so not paleo) and I feel great eating it. But I also know that if one day my Kerrygold aged cheese no longer feels so great in my belly (please god, don’t let that day be soon!), I will have the self-awareness to make the choice to eat less dairy.

Because if there is one thing paleo has taught me more than anything else: it’s that feeling great and feeding my body well is SO much better than a slice of pizza (unless it’s made on cauliflower crust.)

So I guess what I’m saying everyone (paleo or not) is to JUST RELAX.

Eat what feels good. Eat what will make you the best you possible. And just focus on eating real food that comes from nature, not from a factory. I promise, you’ll be fine.

Heavenly Eggs in Purgatory

Nutrition-3To branch out a bit with our breakfast choices, the hubby and I decided to spend a lazy Sunday morning trying out another (yes, ANOTHER) Mediterranean Paleo-inspired recipe: Eggs in Purgatory.

Eggs in Purgatory, or, as it’s called in Mediterranean Paleo, Chakchouka, is essentially eggs poached in a spicy tomato sauce. As with a lot of the other recipes we use as inspiration, we made this dish our own, and it was (forgive the oxymoron) heavenly.

The Mediterranean Paleo version of Eggs in Purgatory adds in some meatballs to bulk up the dish a bit. The recipe includes making them balls from scratch, but since we had some in the freezer, I used those.

We also gave the tomato sauce a bit more substance by adding in chopped kalamata olives, capers and chili garlic sauce.

To make two (very large!) servings, you need:

  • 1 bell pepper, diced
  • 1/2 white onion, diced
  • 1 clove garlic, minced
  • 1- 15 oz. box or can of crushed tomatoes
  • 1/2 cup water
  • 1/3 cup kalamata olives, chopped
  • 2 tbsp capers
  • 6 small meatballs (frozen or pre-made from scratch)
  • 2 tbsp chili garlic sauce
  • 1 tsp red pepper flakes
  • 1/2 tsp coriander
  • 1/2 tbsp cumin
  • 4 eggs
  • salt and pepper to taste
  • your favorite cooking fat
  • chopped cilantro, for garnish

To start, place 1 to 2 tablespoons of your favorite fat into a medium sauté pan, ideally one with tall sides and a cover. Over medium-high heat, add in the onion, garlic and bell pepper and stir occasionally, cooking until the onions are browned and the peppers have softened, about 3-5 minutes.

Add the crushed tomatoes and the water to the pan, stirring to combine. Bring the sauce mixture to a boil then reduce the heat to simmer the mixture for about 5 minutes. Add in the olives, capers, chili garlic sauce and spices, stirring to combine. Add in the meatballs and simmer for another 5 minutes, adding more water if the sauce gets too thick.

Once the meatballs are warmed through and the sauce has thickened a bit, create four “wells” in the sauce. Bring the heat back to medium and crack one egg into each of the four wells. Cover the pan and let the eggs poach in the sauce until the whites are cooked through but the center is runny (about 1-3 minutes).

Once the eggs are cooked, scoop two eggs and a lot of sauce onto a plate and top with the fresh cilantro. Then, ENJOY!


Would you change anything about this recipe? Let me know if you’ve tried it and have ideas- I’m always up for new ideas!

Adventures in Breakfasting (with Pesto Hollandaise!)

Nutrition-3I LOVE breakfast. In my life, it really is the most important meal of the day. Unfortunately, I also commute two hours each way to my job in Boston, which doesn’t exactly leave me much time to  make delicious morning meals.

Typically, I make a frittata or a batch of egg muffins on Sunday, and eat that for breakfast throughout the week. Still, I miss cooking a big breakfast each morning, and so on weekends, the hubby and I take advantage of our extra morning time to make some pretty epic meals.

Last weekend was one of my favorite breakfasts we’ve made in awhile- a snazzed-up version of a go-to sweet potato hash we make whenever we have the time. I’m calling it, Pesto Sweet Potato Hash and Eggs.

Here’s how you can explore adventures in breakfasting, too. This looks like a long process, but I promise it’s actually really easy.

To make two servings you need:

  • 1 sweet potato (the size depends only on how much potato you want to eat!)
  • 4 strips bacon
  • 4 oz pre-cooked sausage (we used turkey kielbasa because we had it in the house, but any kind of sausage will work), cut into small pieces
  • 2 tsp seasoned salt
  • 1 pinch red pepper flakes
  • 5 eggs
  • 3 tbsp butter, melted
  • 1 tsp lemon juice
  • 1.5 tbsp pesto sauce
  • salt and pepper to taste

Peel and chop the sweet potato into small pieces (about 1/2 inch to 1 inch). Now, because I am lazy, I microwave these chopped up bits for about 3 minutes, so they don’t take so long to cook in the pan. I don’t like to wait that long to eat!

In a large sauté pan on medium-high heat, cook the bacon until it reaches your liking (for me, that’s crispy!) and then place on a paper towel-lined plate to cool and collect drippings. Put the chopped sweet potato into the bacon fat and stir to coat.

Cook the potatoes in the bacon fat until they are crispy and browned on all sides, about 5-7 minutes (I find the key to making them crispy is to only stir the potatoes about once or twice a minute. Stirring too frequently doesn’t give them enough time to get brown!). Toward the end of the cooking process (about 4-6 minutes in), add the seasoned salt, red pepper flakes and kielbasa to the pan, stirring to combine and brown the kielbasa.

Once the potatoes are cooked through and the kielbasa is browned, take the mixture out of the pan and place on a paper towel-lined plate to soak up any excess oil. Turn off the burner but leave any remaining bacon fat in the pan- we’re not done with it yet!

While the potatoes are cooking (or after, depending on your multitasking abilities),  place a small pot of water onto the stove top and bring to a boil. Separate 3 eggs into yolks and egg whites, and place the egg yolks into a small heat-safe bowl (the whites can go in any other bowl for scrambling later).

Place the bowl of yolks over the boiling water on the stove (you don’t want the bowl to be touching the water) and whisk the yolks continuously, until they begin to thicken and stick to the whisk, about three minutes.

Take the cooked yolks off the heat (turn off the burner but leave the pan on the stove to keep the water warm) and slowly add 2 tsp of water, stirring continuously. Then slowly add in the melted butter, stirring continuously. Once the mixture is smooth, add in the lemon juice, salt and pepper and pesto, stirring to combine. Place the bowl of hollandaise back on the pan of hot water to stay warm, stirring occasionally to prevent lumps.

Next, add the two remaining eggs to the bowl of three egg whites and scramble, adding salt and pepper to taste. Pour the egg mixture into the pan used to cook the potato hash and scramble the eggs over low heat. This will only take 1-2 minutes, you don’t want over-cooked eggs!

Now that everything is ready it’s time to assemble!

Place half of the hash mixture on a plate, add half of the egg scramble on top, then pour on some pesto hollandaise. Be liberal with it! Don’t be afraid! I serve the bacon on the side, but you could also crumble it on top. This would also be great with some avocado (just in case you don’t have enough fat in there already!).

This breakfast was so good. The pesto hollandaise was really a dream come true- my two favorite sauces coming together at last! I always knew they were meant for each other.

Maple Lime Baked Chicken Thighs

Nutrition-3One of my extended family’s favorite paleo dishes is PaleOMG’s Bacon-Lime Sweet Potato Salad. I made it for just about every BBQ I went to last summer and it was a huge hit. It’s no wonder. For one, there’s lots of of bacon in it. For two, it’s made of sweet potatoes, or, as I call them, little blobs of heaven.

Over time, I have adapted the PaleOMG recipe a bit, and I’ve finally found my favorite version. It adds about 1/4 cup of maple syrup to the sauce and switches out the fresh dill for fresh cilantro.

This weekend, we were having friends over and I was in the mood for some sweet potato salad. But I had just made this recipe last week and had already eaten sweet potatoes with my breakfast, so I figured I didn’t need any more. Instead, I took the sauce from the salad recipe and used it to marinate chicken.

And it was awesome.

Here’s how to make it yourself:

  • 8 bone-in, skin-on chicken thighs
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup pure maple syrup
  • juice of one lime
  • 1 tsp cinnamon
  • a few pinches red pepper flakes
  • salt and pepper to taste
  • fresh cilantro, chopped

Mix the olive oil, balsamic vinegar, maple syrup, lime juice, cinnamon, red pepper flakes and salt and pepper. Put the chicken thighs in a plastic zip-top bag or container and cover in the sauce, shaking to coat the chicken evenly. Place the marinating chicken in the fridge for about 30 minutes.

While the chicken is marinating, pre-heat the oven to 400 degrees. When the oven is ready, place the chicken thighs on a baking pan and bake for about  one hour, until cooked through. Top the chicken with the chopped cilantro before serving.

This chicken was AMAZING. Really juicy and flavorful, but so simple to make! We will definitely be doing this again. We paired the chicken with a simple green salad and some avocado. DELICIOSO!

RECIPE: Cilantro Pumpkin Bisque

Nutrition-3As you’ve likely read in some of my other recent posts, I am currently obsessing over all of the fresh, delicious  recipes in my newest cookbook purchase: Mediterranean Paleo. This recipe for a creamy pumpkin soup is inspired by that book, though I took a few liberties with their recipe.

For one, I added bacon. Is it really soup without bacon? I don’t think so. I also added a whole bunch of my favorite spices and it really created a rich flavor. I paired this soup with Thai Almond Chicken Lettuce Wraps and made a large batch so I would have soup for lunches throughout the week. That is one of my favorite things to do, and we typically make some kind of soup, stew, chili or casserole at the start of each week just for that purpose.

I love this soup, and others like it, because you can really make it you own with spices and toppings.

What you’ll need:

  • 4 slices bacon
  • 1/2 small onion, chopped
  • 1 clove garlic, finely diced
  • 1 20 oz. box chicken stock
  • 24 oz. coconut milk
  • 2 15 oz cans pure pumpkin puree
  • 1 tbsp. coriander
  • 1/2 tbsp. garlic powder
  • 2 tsp. curry powder
  • pinch red pepper flakes
  • chopped fresh cilantro (for topping)
  • salt and pepper to taste

To get this soup on your table, start by cooking the bacon in a large stock pot or Dutch oven until crisp. Remove from pan and let cool. Add the onion and garlic to the pan with the bacon fat, stirring occasionally  while cooking about 2-3 minutes, or until onions are slightly browned.

Add the chicken stock and coconut milk and stir to combine. Bring the mixture to a boil and then reduce to simmer. Mix in the canned pumpkin and spices and simmer for about 15 minutes. Before serving, blend with an immersion blender until smooth.

Crumble the bacon and chop the fresh cilantro to top the soup. We also added a small scoop of sour cream to the top of the soup and it was a delicious addition!

(Note: if you do not own an immersion blender, you can pour the pot of soup into a regular blender, or simply not blend. Not blended, the soup will simply have pieces of onion throughout.)

If you try this recipe let me know how you like it! It’s a really easy dish that would be great for a party, since you can top it with so many different things, from fresh herbs and spiced sour creams to bacon, crumbled sausage or pancetta. NOM.

RECIPE: Thai Almond Chicken Lettuce Wraps

Nutrition-3While the hubby and I have several go-to dinners that we eat regularly (baked chicken thighs & roasted veggies being our favorite), I’m always looking for new and interesting recipes or working hard to think up some new recipes of my own! Keeping food choices fresh and diverse, I’ve found, is one of the best ways to stick to any kind of diet and lifestyle change.

Earlier this week I decided to make a Pumpkin Cilantro Soup, adapted from a Mediterranean Paleo recipe (can you tell that I am obsessed with that cookbook?!), for dinner. But I was feeling especially hungry that day, and knew that soup alone wasn’t going to cut it. I needed some meat to really complete the meal.

That’s when I came up with the recipe for these Thai Almond Chicken Lettuce Wraps. These could definitely be a meal on their own (hubby and I were very full by the end of dinner!) and would even make a great packed lunch option.

Thai Almond Chicken Lettuce Wraps

  • 1/2 lb. ground chicken or turkey
  • 6 oz. baby portabella (or your favorite) mushrooms, chopped
  • 1 clove garlic, chopped
  • 1/2 tablespoon fresh ginger, grated
  • 1/8 cup coconut aminos or soy sauce
  • 1/2 tsp sesame oil
  • 1 tablespoon rice wine vinegar
  • 1.5 tablespoons almond butter (smooth or chunky!)
  • 1 tablespoon chili garlic paste
  • 2 green onions, chopped
  • lettuce leaves (whatever variety you like best!)

Put a bit of your favorite paleo cooking fat in a medium saute pan, over medium-high heat. Add in the garlic and the ground chicken or turkey, sauteing and breaking the meat apart until slightly browned, or about 3 minutes. Add in the chopped mushrooms and continue to saute until meat is cooked through.

Now it’s time to make the sauce! In a glass measuring cup or other container, mix together the grated ginger, coconut aminos, sesame oil, rice wine vinegar, almond butter and chili garlic paste, stirring to combine. Pour the sauce into the pan with the meat and mushroom mixture, stirring to coat the mixture evenly. Turn the heat down to medium and simmer for about three minutes, or until the sauce starts to thicken slightly.

Prepare your lettuce leaves for filling, then scoop some in, top with chopped green onions, roll them up and enjoy! Other options: add some sesame seeds, chopped almonds or cilantro/thai basil to the mixture for an added kick. Like it spicier? Top your lettuce wrap filling with siracha sauce and get nomming!


If you try this out, let me know what you think! We loved them!

My (Mostly) Paleo Husband

While changing one’s lifestyle and eating habits is by no means easy, making the decision to do so usually is. My decision literally came one afternoon in February 2014, during the second hour of my commute home, while listening to the Balanced Bites podcast. I just decided that I was going to try “this whole paleo thing” and see what came of it.

What I forgot about at the time, was my husband (then fiancé). I know, I know, he should always be on my mind, right?! And he is, totally. Except for right then. Right then I was excited that I found this style of eating, and that it made so much sense to me. I was not thinking about my husband’s beloved homemade pizzas, his love of buffalo chicken sandwiches or his devotion, above all else, to Oreo cookies.

Once I started thinking about these things, it still didn’t faze me. I mean, I could eat the way I want and he could eat the way he wants, right? Wrong. Once I changed to a pale lifestyle and saw the results I was having, it became harder and harder to pretend I didn’t notice all the grains and processed foods going into his body.

Many people who take the paleo leap will find themselves in the same situations. They’ll have husbands or wives, boyfriends or girlfriends, children and extended family members, and they’ll wonder: should I try to make them converts, too? It’s a hard question to answer, and one that I really believe depends on each individual situation.

Luckily for me, I have an amazing, open-minded husband, who was willing to try new things. To be honest, I think he was just grateful that I was buying butter and bacon with regularity, and was actually interested in making steaks for dinner. Today, after almost a year eating this way, he is almost completely paleo. When we go out to eat at a restaurant, he orders what he wants, and it often involves gluten, but on a day to day basis he avoids the same foods I avoid (I do most of the grocery shopping, after all!) and he (usually) enjoys eating this way.


But not everyone’s families will be so interested in their new lifestyle. So what then? While my blog title may be “The Paleovangelist” (a name my husband actually came up with after a commercial for Cheerios sent me into a tirade against the USDA and the “flawed American food system”…not my proudest moment), I don’t believe that shoving paleo food and paleo food for thought down your loved ones’ throats is the way to go.

When it comes to friends and family, I’ve found a lot of success in just talking about what I am doing. Instead of suggesting a friend not eat their daily breakfast sandwich with processed cheese, I might share a great recipe I found for a delicious frittatta. Instead of denouncing margarine and fat-free dairy, I blabber on about the new grass-fed butter I found that is so friggen delicious.

It’s easy to over do this (I’m sure I do), but I think you’ll find that some of your loved ones are genuinely interested. Now that my friends and family know that I eat and cook this way, they often ask me for recipe ideas, for healthy eating tips and for resources to make this lifestyle change themselves.

How have you “spread the good food” among your family and friends? Any one having issues balancing family meal times and a paleo lifestyle?

Mastering Hollandaise (w/ Herbed Biscuit Benedict Recipe!)

Nutrition-3I LOVE hollandaise sauce. I have ever since college, when I lived down the street from a great little breakfast place (The Big Bean in Newmarket, NH) that made the most amazing sauce. Now, no matter what I order at the local diner, I always get a side of hollandaise. And I’m not just talking on Eggs Benedict, either. I’ll put it on hash browns and home fries, and on omelets of all varieties. If I ate pancakes, I’d probably put it on that.

Before beginning a paleo lifestyle, I thought of hollandaise as a very guilty pleasure. And while I still would not recommend eating it every day, I now know there are some great health benefits of the ooey gooey nectar of the breakfast gods. The vitamins and fats found in egg yolks provide are vital to the body’s ability to process and absorb calcium, and we all know how important calcium is, right?

Still, despite my love of hollandaise, I had never tried to make it myself until a couple of weeks ago. The kitchen experiment that took over our kitchen that morning was well worth it. Because guess what, people- hollandaise is easy!

The first day we made it, we used it to top a delicious eggs benedict made with poached eggs (first time making those, too!), bacon and grain-free herbed biscuits (from Caitlin Week’s new cookbook, Mediterranean Paleo). But we soon realized how incredibly versatile our new kitchen skill could be. We used leftover sauce (I know, surprising there was any left!) the next day to make pulled pork benedict and added some chili powder to the hollandaise for an extra kick.

This is what our first attempt at hollandaise looked like when poured over poached eggs, bacon and grain-free biscuits. NOM NOM NOM

This is what our first attempt at hollandaise looked like when poured over poached eggs, bacon and grain-free biscuits. NOM NOM NOM

Just off the top of my head I can think of about five million (OK, three) other versions of hollandaise I would like to try: pesto hollandaise on a roasted tomato, spinach and poached egg benedict (maybe with a drizzle of balsamic vinegar glaze, too), curry hollandaise on a benny made with a sweet potato cake and leftover chicken, and maybe even some kind of cranberry hollandaise to turn Thanksgiving leftovers into the eggs benny of a lifetime.

The point is, if you make this at home you’ll soon be filled with the healthy nutrients that egg yolks provide, because you won’t be able to stop making it!

Here’s the recipe (I know, I know, took me long enough!):

  • 5 egg yolks, separated from the whites (save these to add to a scramble later!)
  • 5 tablespoons melted butter
  • 2 teaspoons water
  • 1 teaspoon lemon juice
  • salt and pepper, to taste
  • any other spice you can think of

Now get ready to be amazed. Bring a small amount of water to a boil in a pot. Place your egg yolks in a heat-safe bowl and place the bowl on top of the pot (you do not want the bowl to be touching the water). As the steam heats the yolks, whisk continuously for about three minutes, until the yolks begin to thicken and stick to the whisk.

Remove the bowl from the heat and slowly add in the melted butter, a small amount at a time, whisking the mixture throughout. Add in the water and lemon juice and whisk to combine. If the mixture seems too thick, more water can be added. Stir in some salt and pepper and any other spices you want. And you’re done! You can keep the sauce warm over the still hot water in the pot while you’re making your poached, fried or scrambled eggs.

I love serving hollandaise with poached eggs, but they take some practice. I would trust the Food Network’s Alton Brown with my life, and therefore, I recommend you take his advice (over mine!) when it comes to poaching perfect eggs.

While the grain-free biscuit recipe is not mine to share (you’ll need to buy Mediterranean Paleo to get it!), the book’s author does have a very similar recipe on her blog. You can find it here.

Alright, so who is planning on trying out some hollandaise this weekend?! You can’t tell me this doesn’t look completely amazing. (And yes, it tasted completely amazing, too.)

That’s SO Paleo (or is it?)

NutritionIf you’re considering a switch to the Paleo lifestyle, you probably have a million questions. I know I did when I first decided to take the leap. For most, making the commitment to “go Paleo” means completely changing one’s eating habits, and going against the nutrition teachings we often hear growing up in modern day America.

I grew up in a household that avoided junk food whenever possible. We hardly ever ate at restaurants and often made dinner together. But even our nutrition choices were not perfect. They were, however, what we thought we were supposed to do.

These choices played out like this: margarine (never butter!) on the table at dinner, low-fat chicken breast and ground turkey instead of beef, low-fat or fat-free yogurt and string cheese for snacks, lots of whole grain cereals and skim milk, and plenty of whole grain bread with low-fat Miracle Whip.

Now, this is in no way a bad diet. In fact, compared to many of my friends’ houses, where Fruit by the Foot, Lucky Charms and pizza bagels were the norm, my family might as well have been nutritional role models. But now that I’ve changed my eating habits, I’ve realized that our family diet was flawed (though well-intentioned).

I’m sure many of the people reading this will have the same memories of childhood, and likely have continued following the low-fat, whole grain “Standard American Diet” (guys, that spells SAD…) ever since. Again, I must be clear: I am not suggesting a sandwich with low-fat cheese and whole grain bread is going to kill you. No, in fact, I’m sure you’d live a long, healthy life with a lot of purpose and meaning. You’d probably have a lot of happiness, too, not to mention all the bomb sandwiches you’d get to eat over the years.

No, I’m saying that I think you could be healthier. I think you could have more energy and be happier. And while the Paleo lifestyle certainly does not work for everyone, every person I know who has tried it has not regretted it.

So, what IS Paleo anyway? While we could get really in-depth about this, I LOVE these simple rules from Liz Wolfe, co-host of the Balanced Bites podcast:



Isn’t that great?! To me, it just makes sense. To you, it may not. And that’s OK. But if you’re looking to improve your health and just plain ol’ feel better, you may want to give it a shot. Try it, for two weeks, for one month, for however long you feel like it- and just see how your body responds.

Anyone else have success with this lifestyle? Anyone planning on taking the plunge? What are you most afraid of/looking forward to?