Posted by: Nicky
I found this video about life in Alaska back in the 1940’s. It’s pretty cool because these people are still living a hunter-gatherer (well, mostly hunter) lifestyle. It’s very interesting to see how these people lived, hunted, and thrived in such a challenging environment. My favorite part is the emphasis on fat in their diets.
Posted by: Nicky
So I picked up a rotisserie chicken from Wegmans for dinner, and I started to crave ketchup to go with it.
I remember a while back reading one of my Grandma’s books about cooking during the Great Depression, “Clara’s Kitchen.” The book was written by Clara Cannucciari and her grandson, Christopher. It’s a great read, and many of the recipes incidentally happen to be paleo (Clara happened to be in her 90’s when the book was written by the way). I thought “if an Italian grandmother makes this, it must be good.” So I tried it. And it was goooood. And it took me less than 5 minutes to make. Check out the book if you get a chance.
There is some vinegar in this recipe, but it’s better than high fructose corn syrup. I imagine you could try to substitute lemon juice for the vinegar, but I haven’t tried it yet. It tastes good even without the salt.
Here’s the recipe I followed from the book:
6 ounces tomato paste (homemade or canned)
1/4 cup water
1 clove garlic, pressed
2 tablespoons vinegar
1/2 teaspoon salt
Mix together tomato paste, water, garlic, vinegar and salt and put in a sterilized jar. It makes about a cup. Keep refrigerated.
Posted By: Nicky
Chicken fingers are a quick and easy meal that I like to make at least once a week. I found this recipe at liveprimal.com and then made a few subtle changes. This site contains a wide variety of paleo recipes, so check it out: http://liveprimal.com/LPrecipes.pdf.
These chicken fingers are very easy to make. I try to keep the ingredients on hand. These can be cooked in a frying pan, but I find they turn out better if they are baked in an oven.
What you will need:
1-2 lb boneless skinless chicken tenders or chicken breasts cut into strips
1 egg, beaten
1/2 c almond flour
1/2 t sea salt
1 tsp poultry seasoning
1 tsp dry mustard powder
olive or coconut oil to line cooking sheet or for skillet
Set the oven to 375 degrees. Cover a cookie sheet with aluminum foil and coat with oil. Place egg into a bowl and beat. Place the almond flour with seasonings into another bowl. Dip each chicken piece into the egg bowl and then dip into the flour mixture. Place each piece on the cookie sheet.
Place the cookie sheet in the oven for 30-40 minutes, turning halfway through. The chicken fingers are done when the juices run clear and there is no pink.
These can be eaten plain, topped with marinara sauce, or used in salads.
This is an easy meal that I make about once a week. It’s better than real spaghetti. And yes, you can spin it on your fork like real spaghetti.
1 spaghetti squash
1 lb ground beef (grass-fed if possible)
Your favorite marinara sauce
Cut spaghetti squash in half lengthwise. Remove seeds and place cut side down on a cookie sheet lined with aluminum foil. Bake at 375 degrees for 35-40 minutes or until fork tender. When the squash is done and cool enough to handle, scrape the insides out with a fork and you have your very own gluten-free spaghetti.
In the meantime, brown the ground beef. Drain any excess fat. Add marinara sauce.
Add the meat sauce to the squash.
* I have not tried this, but you can microwave spaghetti squash if you prefer. According to http://www.wegmans.com: Place one squash half, skin cut side down (one half at a time), on microwave-safe dish; cover with microwave-safe plastic wrap. Microwave on HIGH 10-12 min, until tender. Repeat with second half. Let rest, covered, 10-12 min, until cool enough to handle. Carefully remove plastic wrap to avoid steam.
Posted by: Nicky
Written by: Nicky
Happy Thanksgiving! Rich went out this morning and ran Buffalo’s 115th Annual Turkey Trot. He ran the 8K barefoot on a rainy day in 30 degree weather (Farenheit). He went barefoot into Tim Hortons for some black coffee beforehand and went barefoot into Buffalo Convention Center for the after-party.
He said many runners commented on his lack of footwear, but one runner complained that he wasn’t supporting American footwear companies. Actually, Rich’s feet were made in America. I doubt that guy said anything to all the Nike and Adidas wearers out there.
On a lesser note, I ran I 5K around the neighborhood today with my dad (the race was completely sold out). My Fivefinger Flows held up well in the cold and rain. Sometimes I notice my Flows have too much material between the toes, but I had a great minimalist footwear experience for cold weather. I hope they work this well when the temperature plummets to single digits or below. I may have to add a pair of injini socks at that point.
Time for Turkey!
I was looking for something new to try for breakfast this week, and I came across this recipe for Almond Banana Pancakes on Mark Sisson’s website, http://www.marksdailyapple.com. The site has tons of primal recipes worth trying. I followed this recipe and the pancakes were absolutely amazing! I think they taste even better than real pancakes.
This recipe is quick and easy. I found that this recipe works well even if you use only 1 banana.
Here’s how I followed Mark’s recipe:
1 heaping tablespoon of almond butter
Grass-fed butter or coconut oil
I mashed the bananas with a fork. Then I added an egg and mixed it with the banana using the same fork. Next I added the almond butter. It’s fine to leave some small banana lumps in the batter.
I greased the pan with grass-fed butter. It should work well with coconut oil if you don’t do dairy. Pour some batter onto the skillet (I made each pancake about 4 inches). The key is to cook the pancakes on low heat until the edges round. Then it is safe to flip them.
I served the pancakes with warm blueberries. I added some eggs and sausage on the side. Heaven!
Last night I made this recipe I found on Sarah Fragoso’s http://www.everdaypaleo.com. Her site is full of delicicious recipes, and this is one of my favorites. Very easy and super tasty.
Joe and I served this with a side of mashed sweet potatoes and pearl onions with Kerrygold grass-fed butter.
Spice Rub Crock Pot Chicken
1 5-6 lb free range organic chicken – giblets removed, rinsed, and patted dry with paper towels
1 white onion sliced
1 tsp sea salt (optional)
2 tsp paprika
1 tsp cayenne (I use about 3/4 tsp)
1 tsp white pepper
1 tsp poultry seasoning
1 tsp garlic powder
Cover the bottom of the crock pot with the sliced onions. Mix all spices in a small bowl and then rub the spice mixture all over the whole chicken. Place the spiced chicken on top of the onions in the crock pot, cover and cook on low for 5-6 hours (depending on your crock pot). No need for any liquid, the chicken will cook in it’s own juices. Make sure you spoon the onions and a little bit of the juices over the chicken when you serve it.
Dress up as a HORRIFYING PROCESSED FOOD PRODUCT on Halloween after 6 pm and they’ll give you a burrito, bowl, salad, or an order of tacos filled with freshly cooked, naturally raised ingredients for only $2.
The proceeds, up to $1,000,000, will benefit Jamie Oliver’s Food Revolution, which is a non-profit campaign working to educate people about the importance of eating unprocessed foods with simple, fresh ingredients.
I’m planning on wearing all orange and going as a Cheeto.
Written by: Nicky
It was sunny and close to 70 degrees today, so Joe and I decided we couldn’t pass up a Movnat adventure in Glenn Park. You wouldn’t know you were in the middle of busy Williamsville, NY. Trees tower overhead with the orange and red leaves changing all around us. Water trickles down a stream. I feel peaceful and relaxed. This is where I am meant to be.
We spent the afternoon climbing trees, jumping, and balancing on logs. We even managed to get a bit of grappling in there.
I found an incredible video on tree climbing today (barefoot, of course!). Natural movement at it’s finest. Here’s the link:
I just wanted to let everyone know that Nicky Sciolino is now a contributer on the BarefootBuffalo website. Keep stopping by for some amazing recipe ideas.