tag:blogger.com,1999:blog-6079735766691586696Fri, 22 Jul 2011 17:58:28 +0000I'm embarking on a Paleo journey and I'm posting all of my thoughts and ideas to this blog. I'll have recipes, links, articles, and just general thoughts about the whole paleo lifestyle.http://paleodaveatc.blogspot.com/daveheidloff@gmail.com (Dave)Blogger37125tag:blogger.com,1999:blog-6079735766691586696.post-2524144601906021Tue, 29 Jun 2010 21:23:00 +00002011-07-22T07:47:57.650-07:00baconItalianbell peppersgarlicmozzarellabeeftomatograssfedred pepper flakesmushroomspaprikaitalian seasoningShare this on FacebookFrom Stuffed PeppersLooks good, right? Here's what you need:From Stuffed Peppers3 Bell Peppers cut in half1 lb of grass fed beef6 cloves of minced garlic1 can of diced tomatoes8 oz of baby bella mushroomspaprikaItalian seasoningRed pepper flakesMozzarella cheese4 slices of slightly overdone bacon (for crumbling at least that's what I told myself after burning it)When buying http://paleodaveatc.blogspot.com/2010/06/peppers-stuffed-primally-and-italianly.htmldaveheidloff@gmail.com (Dave)10tag:blogger.com,1999:blog-6079735766691586696.post-8563195889653800629Mon, 14 Jun 2010 00:14:00 +00002010-06-15T11:36:56.849-07:00friedalmond flourzucchiniparmesanFrom Fried Parmesan ZucchiniHello all! With all the planning, running around, and spending money of wedding preparation, I haven't had a whole lot of time to put up any new posts.I'll go ahead and admit that this recipe was 100% inspired by this Joyful Abode version of fried zucchini. If you don't read that site, start now. It's the best recipe site run by a lady that is 9 months pregnant. She's http://paleodaveatc.blogspot.com/2010/06/fried-zucchini.htmldaveheidloff@gmail.com (Dave)0tag:blogger.com,1999:blog-6079735766691586696.post-8362559999863422163Thu, 03 Jun 2010 00:14:00 +00002010-06-02T17:34:16.490-07:00nopalitoscilantrored onionmexicangarlictomatolimeavocadoFrom Nepalitos SaladOk, guys, it's been a couple weeks, but I'm back with a new quick and easy recipe to try. It's another chop 'n' mix type of side dish. I made fajitas again tonight, but wanted something exciting to put on top.Nopales is the name of a cactus and when you chop them up into tiny pieces, you call them by their cuter name, nopalitos. It has a slimy texture that some might find http://paleodaveatc.blogspot.com/2010/06/nopalitos-salad.htmldaveheidloff@gmail.com (Dave)2tag:blogger.com,1999:blog-6079735766691586696.post-774250479390712175Tue, 25 May 2010 03:33:00 +00002010-05-24T20:46:20.054-07:00cucumberlimewaterrecipeIt went from 30 and rainy to 90 and sunny in about 48 hours in Chicago. The drastic change finds me far from acclimated and I wanted something cool and refreshing to drink.Quick "recipe" today:Grab one cucumber and one lime. Dice the cucumber (removing the skin) and add it to a container with enough water to cover the cucumber. Blend the cucumber and water with the zest and juice of one lime. http://paleodaveatc.blogspot.com/2010/05/cucumber-citrus-cubes.htmldaveheidloff@gmail.com (Dave)1tag:blogger.com,1999:blog-6079735766691586696.post-1178930811573213495Mon, 17 May 2010 21:58:00 +00002010-05-17T17:00:59.756-07:00cheatmotivationMotivation - It's a word that brings up images of Matt Foleyor the ginormous Tony Robbins.Staying motivated is hard for some people. If you're here reading this, I would like to think that you've been motivated to change the way you eat, but what do you do after a few months when the "newness" has worn off?Here are a few ideas:1) Look at old pictures/videosFrom Stock PhotosFrom Stock http://paleodaveatc.blogspot.com/2010/05/8-ways-to-stay-motivated.htmlnoreply@blogger.com (Paleotron)8tag:blogger.com,1999:blog-6079735766691586696.post-3398940973177163560Wed, 12 May 2010 00:40:00 +00002010-05-12T10:20:45.079-07:00oniongreen onionbaconjapaneseeggscabbagerecipeI'm clearing out the fridge. Inspired by Primal Chat's recent twitter questions asking for ideas on how to save money, I'm trying to not throw any food away. Everyone always says organic produce is too expensive or that Paleo foods are too expensive (check the links to see otherwise), but if you don't eat what you buy, you're literally throwing money away. Part of saving money is simply not http://paleodaveatc.blogspot.com/2010/05/okonomiyaki.htmldaveheidloff@gmail.com (Dave)8tag:blogger.com,1999:blog-6079735766691586696.post-6157363037723559866Thu, 06 May 2010 15:28:00 +00002010-05-06T08:37:47.286-07:00quick tipmoneyWe're all trying to save money while eating paleo. Part of making your money stretch is making the most of the food you buy. My last meal was all about a delicious sauce and the good thing about sauces is that you can make a bunch of it on the cheap and most of the time, freeze it for the future. The problem is that if you freeze a bowl of sauce, you have to thaw the whole bowl and refreeze it http://paleodaveatc.blogspot.com/2010/05/quick-tip-saving-sauce.htmldaveheidloff@gmail.com (Dave)0tag:blogger.com,1999:blog-6079735766691586696.post-5756187384689756006Wed, 05 May 2010 02:50:00 +00002010-05-05T07:28:21.163-07:00mexicangarliccreamsalmonpoblano pepperasparagusfish saucerecipeWith Cinco de Mayo coming up, Mexican food has been on my mind more than normal. Something I've never cooked with is poblano peppers, so I decided to change that. To get you excited, here is what I made:From Asparagus and Poblano Cream Sauce over SalmonHere is what you need to get started:From Asparagus and Poblano Cream Sauce over Salmon4 poblano peppers (0.88), 3 cloves of garlic (0.06), 2/3 ofhttp://paleodaveatc.blogspot.com/2010/05/asparagus-and-poblano-cream-sauce-over.htmldaveheidloff@gmail.com (Dave)0tag:blogger.com,1999:blog-6079735766691586696.post-594163218911067020Fri, 30 Apr 2010 18:46:00 +00002010-04-30T12:12:03.300-07:00red onionprimalpaleoMediterraneangarliclambcucumberparsleyblack olivestomatorecipegreekFrom Lamb balls and Mediterranean saladAs I said in my last recipe, I'm really trying to cut back on the dairy. I feel I've been a little to lax, starting to venture more towards Atkins territory than a paleo or primal way of eating. So this recipe is an attempt to get back to basics.Let's start with the Mediterranean salad. You'll get better flavor if you let it marinate for a while, so I made http://paleodaveatc.blogspot.com/2010/04/grilled-lamb-mediterranean-salad.htmldaveheidloff@gmail.com (Dave)1tag:blogger.com,1999:blog-6079735766691586696.post-4516051175568600156Thu, 29 Apr 2010 02:59:00 +00002010-04-29T11:33:37.240-07:00My parents and niece are going to try eating a paleo diet. This post is for you guys and anyone else looking to start eating in a more natural and healthy way.I asked some friends on Twitter what paleo means to them. I got some really great responses:McGrok - Eat things that flew swim or ran, came out of the ground, or fell off a tree. lift heavy things, run around a lot.Tcita - Living from the http://paleodaveatc.blogspot.com/2010/04/paleo-for-parents.htmldaveheidloff@gmail.com (Dave)1tag:blogger.com,1999:blog-6079735766691586696.post-7731583077998641993Thu, 29 Apr 2010 00:34:00 +00002010-04-28T18:09:56.999-07:00creamcayennejalapenochickengingerIndianpaprikarecipecilantrocinnamonyogurtgarlictomato saucecuminFrom Chicken Tikka MasalaEnjoy this recipe, because I'm going to try and cut down the dairy for a while. I feel like I've gotten a little out of control with the dairy lately and need to get it in check. This will be the last cowjuice hurrah for a while. This recipe makes some compromises adding up to about 10 grams of sugar being spread across 5 servings. That's 2 grams of sugar per serving, so http://paleodaveatc.blogspot.com/2010/04/chicken-tikka-masala.htmlnoreply@blogger.com (Paleotron)0tag:blogger.com,1999:blog-6079735766691586696.post-741238138014404585Wed, 28 Apr 2010 17:46:00 +00002010-04-28T11:00:12.945-07:00Today's first recipe post is a quick one. It's a sauce that I'm making for tonight's main course, but I wanted to go ahead and make it and get it set aside. Cilantro chutney is an Indian sauce with a very strong cilantro flavor. It's super easy to make and tastes great with a wide variety of foods, including a lot of Mexican dishes.From Cilantro Chutney You'll need 2 jalapenos, 2 cloves of garlichttp://paleodaveatc.blogspot.com/2010/04/cilantro-chutney.htmldaveheidloff@gmail.com (Dave)0tag:blogger.com,1999:blog-6079735766691586696.post-5855010342682345107Wed, 28 Apr 2010 02:31:00 +00002010-04-28T07:43:52.586-07:00new york timeslow carbscientific americanatkinssciencefatcarbohydratescarbsFrom Stock Photos VSFrom Stock PhotosIf you haven't seen The Fugitive, that title probably makes no sense, so just ask someone else what it means. I've stumbled across a couple of articles the last couple of days that have helped to reinforce the silly notion that fat may not be the fugitive the diet police should be chasing. Processed carbohydrates like sugar and corn syrup may be the real http://paleodaveatc.blogspot.com/2010/04/carbohydrates-one-armed-man.htmlnoreply@blogger.com (Paleotron)0tag:blogger.com,1999:blog-6079735766691586696.post-6964118524008914353Fri, 23 Apr 2010 16:40:00 +00002010-05-09T08:45:56.403-07:00green onionolive oilgreen olivesanchovy pastebeefblack olivesred pepper flakespeppertapenaderecipegarlicfeta cheeseparsleygrassfedcapersmushroomsgreekThese guys may not look the best, but you're going to love the way they taste!From Feta Cheese Beef Mushrooms with TapenadeI've been excited about making this all week. Stick with me with the pictures, I didn't get everything photographed because I usually start off with a general idea about how to make a dish then make stuff up as I go.Here is what I used:From Feta Cheese Beef Mushrooms with http://paleodaveatc.blogspot.com/2010/04/feta-and-beef-stuffed-mushrooms-with.htmldaveheidloff@gmail.com (Dave)2tag:blogger.com,1999:blog-6079735766691586696.post-4358589284655124692Thu, 22 Apr 2010 18:47:00 +00002010-04-22T11:59:25.381-07:00pork rindsbakingporkrecipeToday's post is a quick primer on how to make home made pork rinds. I've never made pork rinds before, so this was a first for me. Pork rinds are useful as a breading when frying foods and can add some crunch to a fairly crunchless paleo diet. A lot of store bought pork rinds have a ton of salt added and some are even fried in vegetable oils.All you need is some pork skin and an oven.From Pork http://paleodaveatc.blogspot.com/2010/04/homemade-pork-rinds.htmldaveheidloff@gmail.com (Dave)2tag:blogger.com,1999:blog-6079735766691586696.post-2790791906288929518Tue, 20 Apr 2010 17:15:00 +00002010-05-05T07:29:18.779-07:00chicken stockpaellachickensausagepaprikamusselsrecipespanishcauliflowerred peppergarlicshrimporange pepperPaella (pie-Ay-ya) is an old Spanish dish that my fiance and I were lucky enough to try while in Barcelona. This picture is from our trip when we tried some squid ink paella.From BarcelonaI've never actually made regular paella let alone paleo paella, but it seemed like it could be done. It was either going to turn out to be a complete failure or a success, and I'm happy to tell you that it http://paleodaveatc.blogspot.com/2010/04/paleo-paella.htmldaveheidloff@gmail.com (Dave)10tag:blogger.com,1999:blog-6079735766691586696.post-6318103581170550809Wed, 14 Apr 2010 01:44:00 +00002010-04-14T08:14:30.855-07:00liquid smokeham hockscollard greensred pepper flakesFrom Collards with Ham HocksI mentioned in my Cajun Salmon post that I whipped up some collards and wasn't happy with them. Within a couple of days, I saw at least 3 different people on Twitter asking how to prepare collard greens. Well, I finally made it to the store to pick up the secret ingredient that makes collards so delicious: ham hocks. Ham hocks are kind of like the ankle of a pig. Therehttp://paleodaveatc.blogspot.com/2010/04/collard-greens-and-ham-hocks.htmldaveheidloff@gmail.com (Dave)1tag:blogger.com,1999:blog-6079735766691586696.post-2059101002011197987Tue, 13 Apr 2010 14:06:00 +00002010-04-13T08:40:44.341-07:00broccolivegetablesred peppergrainsnutritionresearchscienceFrom Stock PhotosI scoured the internet looking for reasons to eat grains. I want to find out what grains (unprocessed, whole grains) have that fruits and vegetables do not. Is there a reason that we need to eat grains?Reason #1 - According to the American Heart Association's Grocery Shopping tips, grains, or in this case, breads, provide fiber. This is true.Reason #2 - The Mayo clinic states http://paleodaveatc.blogspot.com/2010/04/why-we-eat-grains.htmlnoreply@blogger.com (Paleotron)5tag:blogger.com,1999:blog-6079735766691586696.post-394292332844805828Sun, 11 Apr 2010 23:38:00 +00002010-05-05T07:29:47.413-07:00pot roastprimalbeefsaltfrenchpepperthymerecipeitalian seasoningonionbaconcarrotpaleored winegarlicWorcestershire saucespaghetti squashparsnipI'm trying my first French meal today. Today's meal is a little more time consuming, making it perfect for a Sunday night dinner. You'll have to set aside a couple of hours if you want to make this taste right, but only about 30 minutes are actually spent cooking. The rest of the time is just waiting.From Beef BourguignonHere are the ingredients:From Beef BourguignonStarting at the big yellow http://paleodaveatc.blogspot.com/2010/04/beef-bourguignon-with-spaghetti-squash.htmlnoreply@blogger.com (Paleotron)5tag:blogger.com,1999:blog-6079735766691586696.post-275178060573790714Fri, 09 Apr 2010 15:23:00 +00002010-04-11T21:06:18.369-07:00tom yung goongthaiprimaltomatojalapenochickenfish saucerecipesoupcoconut oilsesame oilonioncilantrocauliflowerpaleocurrylimecoconut milkMy fiance and I were fortunate enough to get to travel all around the world teaching English for a year. One of the countries we went to was Thailand and while there, I fell in love with a soup called "tom yung goong." From Tom Yung GoonIt's a hearty coconut based curry soup. Don't leave yet! I don't usually care for coconut. I don't like pina coladas and I hate Mounds, but I love this soup. http://paleodaveatc.blogspot.com/2010/04/thai-soup-tom-yung-goong.htmldaveheidloff@gmail.com (Dave)0tag:blogger.com,1999:blog-6079735766691586696.post-8889362445164272369Wed, 07 Apr 2010 17:10:00 +00002010-04-07T10:37:58.326-07:00garlic powdercajunsalmoncayennepaprikarecipeGood news! Salmon is super fast to cook and doesn't really need a whole lot of work to be delicious. I usually just cook salmon with a small pad of butter and a bunch of garlic. Today I tried something a little more involved to help shake up my routine a little bit.From Cajun SalmonHere is what you need:From Cajun SalmonBack Row: Chili powder (called an audible and didn't use it), Garlic Powder (http://paleodaveatc.blogspot.com/2010/04/cajun-salmon.htmldaveheidloff@gmail.com (Dave)10tag:blogger.com,1999:blog-6079735766691586696.post-7200052369793399852Tue, 06 Apr 2010 16:03:00 +00002010-04-06T11:05:24.557-07:00primalfastingpaleohardee'seating outjimmy john'scheatifpanda expresssubwaychipotlegroceriesMy last post was about cheating. I made my case for cheating and how cheating can even be used as a tool to keep you on track. Let's look at another side of the issue. What should you do when you don't want to cheat, but you're away from home and food choices are looking pretty bad?While nothing is as good as controlling the food going into your mouth by cooking for yourself, here are some tips http://paleodaveatc.blogspot.com/2010/04/mchunting-and-mcgathering.htmlnoreply@blogger.com (Paleotron)3tag:blogger.com,1999:blog-6079735766691586696.post-1708667729571171730Tue, 06 Apr 2010 15:05:00 +00002010-04-06T08:53:11.349-07:00primalbaconpaleotipcookingDo you ever wonder why when you get bacon in restaurants, it looks like this......and your bacon at home looks more shriveled than George Costanza getting out of the pool?While some restaurants put a heavy piece of metal on their bacon to keep it straight, others use a tool that you have at home: the oven.1)Preheat your oven to 400 degrees while laying bacon out on a cooking sheet with parchment http://paleodaveatc.blogspot.com/2010/04/bacon-shrinkage-worldwide-epidemic.htmlnoreply@blogger.com (Paleotron)6tag:blogger.com,1999:blog-6079735766691586696.post-446307291448986292Tue, 06 Apr 2010 01:24:00 +00002010-04-06T08:22:39.014-07:00steakguacpicoprimalmexicanbeefboston lettucetomatojalapenorecipefajitaonionpaleogarliclimeHere is tonight's dinner:From Lime skirt steak, pico, and guacHungry? Thought so. Here's what you need:From Lime skirt steak, pico, and guacStarting at 9 o'clock: 1/2 a red onion (0.30), 8 sprigs of cilantro (0.08), 3 tomatoes (1.81), 1 jalapeño (0.09), 2 limes (0.50), 2 cloves of garlic (0.05), an avocado (0.79), a head of Boston lettuce (0.79), and 2 lbs of skirt steak (7.70) - Total costs and http://paleodaveatc.blogspot.com/2010/04/lime-steak-fajita-wraps-pico-de-gallo.htmldaveheidloff@gmail.com (Dave)1tag:blogger.com,1999:blog-6079735766691586696.post-8518204888245993896Sun, 04 Apr 2010 22:59:00 +00002010-04-05T08:29:21.503-07:00sandwichrestaurantcheatglycogenglucosefoodDo I cheat? Yes. Do you cheat? Yes. Does Mark Sisson cheat? Yes. Does Art DeVaney cheat? Yes. Everyone cheats, but without a doubt everyone cheats to a different degree.The word cheating kind of annoys me. It implies guilt for enjoying something. I grew up a Lutheran with a Roman Catholic mother, so I've had enough of that. Is it really that bad to have a meal that doesn't follow paleo guidelineshttp://paleodaveatc.blogspot.com/2010/04/cheater.htmlnoreply@blogger.com (Paleotron)8