‘Recipes’ Category

With Paleo the Ingredients Matter

Eating and preparing Paleo is not just the “ingredient”, it is the “right ingredient”. Our ancestors did not have grain fed beef finished in CAFO lots, or chickens raised in cages and fed antibiotics and hormones. They ate vegetables which grew in mineral rich soil, not depleted from over-farming. They did not use pesticides and… Read the Full Article

Smores

Summer’s here! Campouts…sleepovers…backyard barbecues…. SMORES. Smores and campouts and barbeques go hand in hand. If Smores are a “gotta have it” on your menu, just keep in mind what’s in them and eat them in moderation. Here’s the scoop on Smores: Honey Grahams: Ingredients: Flour Enriched ( Wheat Flour, Niacin, Iron Reduced, Thiamine Mononitrate (Vitamin… Read the Full Article

Eggs beyond Fried and Scrambled

In the hustle of everyday life where people are drifting away from home cooked meals and kitchen savvy, people tend to forget there are eggs beyond scrambled, microwaved, and fried which can add fat to the cooking process. Without the added fat for cooking, you can incorporate other good fats into the ingredients as part… Read the Full Article

Have You Ever Tried Cauliflower Rice?

Cauliflower is a low glycemic vegetable and a great alternative to rice. Here is an easy way to prepare cauliflower for rice, and a recipe to pair with some lean protein for a balanced meal. How to “rice” cauliflower: Wash and remove leaves from a head of cauliflower. Cut the cauliflower into flowerettes. Place it… Read the Full Article

Eating Vegan in the Zone

More and more people are choosing to follow a vegan lifestyle. The challenge of eating vegan 40-30-30 comes when trying to boost protein to 30%. Many vegan and vegetarian recipes fall into a carbohydrate percentage of around 60% and a lower than 30% protein percentage. There are several ways to increase protein in a vegan… Read the Full Article

Broccoli

Broccoli is a member of the cabbage family. It is known as a cruciferous vegetable which has been noted to have cancer-fighting properties. Broccoli can be eaten raw or cooked. Recipes use it steamed, roasted, sauteed and raw. It can be equally tasty in raw appetizer trays, slow cooked, stir fried, and even as an… Read the Full Article

Cucumbers

Cucumbers are low in calories and most people are familiar with them. They come in many varieties and are most often served raw. They consist of 95% water but contain Vitamins K, C, A and B. They also contain calcium, iron, phosphorus, potassium, magnesium, selenium, copper, magnesium zinc and iron. Eating the skin of the… Read the Full Article

Kale

Kale: Kale is a member of the Brassica family that includes cruciferous vegetables such as cabbage, collards, broccoli, and Brussels sprouts. It comes in several varieties and is a great source of vitamins A, C, and K, calcium, and cancer-fighting phytonutrients.  Kale is Low Glycemic. To see recipes which contain kale click here Kale

Testers Wanted for New Copy/Edit Recipe Feature

We’ve got a new feature that is in beta, and we’d love to have a few people test it out before we release it for public use. Have you ever seen a recipe and thought “I’d like that, but I’d really like to change a couple of things”? Or, had a recipe that you thought… Read the Full Article

Now you can Add Your Own Ingredients!

You’ve been asking.  (And asking.  And asking!).  And we’ve FINALLY relented, and added the ability for you to add your own ingredients. This will make building your own recipes much easier – when that special ingredient you like to use isn’t available, just add it yourself (it takes just a minute!), and you can use… Read the Full Article