Tuesday, April 25, 2017

Monday In Meals + What’s Next for CNC

Hi, guys! Happy Hump Day!

Before I get into my weekly Monday In Meals post, I just want to let you know where CNC is headed. After a few months of feeling totally burnt out and like I need to do ALL the things ALL the time, I’m finally finding balance that works for my family and me. CNC has gone through quite the transition over the years– from sharing EVERYTHING about my life to sharing much less. And, honestly, it’s just hard to figure out how much of my personal life to share now that I’m a mom.

Yesterday, I shared a little snapshot of life lately, which some of you loved, but others of you really didn’t like. I truly appreciate all of your feedback since I want CNC to be something you look forward to reading on the regular! When I surveyed you guys back in December, the majority of you said that you love posts about my life. While I still plan to share little slices of life here and there, my goal is to make CNC a resource for healthy living– from quickie recipes and awesome workouts to products I’m loving and tips and tricks for balancing it all. So, that’s where CNC is headed. And, hopefully I can find that sweet spot where my daily life is mixed in, too. And, of course, I’m always over on Instagram Stories, doing my thing and sharing random photos and videos from my everyday life!

Ok, now onto Monday In Meals!

Breakfast: Scrambled eggs with roasted sweet potatoes and chopped spinach (frozen). Quick how to: Melt better in pan on stove top, saute spinach until not frozen/soft, add sweet potatoes (Sunday prep), scrambled eggs, and cook until done. Takes less than 5 minutes!

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Workout: Solo workout (on @carrotsncake Instagram) at Norwell Athletic Club.

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Wearing: Brooks Go-To Capris // Brooks Glycerin // Moret 1/4 Zip Top

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Qman’s new favorite game is “hiding” in the bushes. He whispers: “Hide, hide” and then attempts to disappear into whatever bush/tree he can find. Haha!

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Post-workout: SFH + iced coffee + almond milk and a LARABAR.

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Snack: Two rice cakes with cashew butter spread on top. <— I had 3 back-to-back calls, so I ended up wolfing-down rice cakes between them.

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Lunch: Roasted butternut squash with ground chicken and shaved Parmesan.

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Snack: Savory Honey & Gruyere Muffin (recipe coming to CNC soon) with butter melted on top.

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Dinner: Crockpot Chipotle Honey Chicken (recipe coming to CNC soon –> so damn good and only 4 ingredients) over roasted sweet potatoes.

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No dessert because I was exhausted. I put Quinn to bed and went right to sleep myself.

The end.

Question of the Day

Thoughts on where CNC is headed? What are your favorite posts on CNC? Which ones are most useful to you?

The post Monday In Meals + What’s Next for CNC appeared first on Carrots 'N' Cake.



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10 Tips, Suggestions, and Projects For Improving Your Mastery Over Nature

Inline_Nature_04.24.17Humankind’s home is in the wild. It’s where we spent our formative years. Even today, well after the advent of civilization, industrialization, and computerization, almost half of humanity still lives in rural areas. That close relationship to the land is probably why green and blue spaces offer so many health benefits, like lower stress and improved immunity. Going for a hike or picnicking on the beach is much like going home.

Yet we don’t simply exist in nature. We shape it. We’ve always shaped it, from ancient Amazonians building food forests to Neanderthals offing entire herds of mammoths at a time. We start fires, systematically hunt and consume its inhabitants. We make gardens—blends of nature and culture. In effect, we impose our will.

Imposing one’s will on the great outdoors has an understandably bad connotation. Sometimes our interactions with nature result in waste and abuse on either a personal and expansive scale. Nothing irks me more than seeing heaps of trash left behind at campsites or photos of the 19th century American buffalo massacres. But the human agenda can also be thoughtful, inspired, even fruitful. Without humans imposing their will on nature, we wouldn’t have the National Parks (thanks, Teddy and Woodrow), stable animal populations (thanks, hunters), or the millions of miles of hiking trails across the world. You can argue the subject for years and never come to a consensus, but it’s pretty clear that a ton of high quality wilderness, both touched and untouched, exists for our enjoyment thanks to some of the more visionary choices within human intervention.

I’ve suggested you camp in the past. I’ve encouraged you to hike. I’ve even told you how best to optimize your hiking. I’ve described the myriad benefits of spending time in nature. Today, I’m going to discuss how to interact with nature without destroying it. How to dig into it, meet it Grok-style. How to feel at home in your true home.

Subscribe to Primitive Technology on YouTube.

Always shirtless and slightly grey from clay residue, the anonymous star of the Primitive Technology YouTube channel has been making huts, tiles, tools, weapons, ovens and other technology using handmade tools and natural materials gathered in the Australian bush for several years. His instructional videos are well-shot, with no talking and no music. Enable closed captions for added details. He even figured out how to make iron last year.

It’s best to try some of the things he makes, but you can also tune in for inspiration with other, less primitive things using modern, store-bought tools. The display of human ingenuity is worth watching.

Get good at chopping wood.

Wood chopping is the perfect example of an effective imposition of human will on nature. You’re taking an unrefined, raw resource and making it more useful without changing its essence or chemical composition.

This is a good all-around axe for chopping wood.

It also turns out to boost testosterone. Carrying water is optional.

Figure out how you prefer to build a fire.

The last thing you want to do when tasked with starting the fire is vacillate between fire-building methods. It should be second nature. You should operate on pure muscle memory. If that’s not the case, it’s time you figure out how you prefer to build a fire.

The basic method is the tipi: building a small tipi of kindling surrounded by tipis made of progressively larger pieces of wood.

My favorite method is the roofless log cabin. You need a big fire pit to do this, and it consumes a lot of wood, but it really creates a hot flame and, if you plan on cooking over it (see the next section), great embers in a short amount of time. Start with two large pieces across from each other. Stack two more across the top on the other sides, forming a square. Continue until you’ve got a 1-2 foot structure. Then, place a small tipi inside the “cabin” and light it.

Some people build a roof of logs to contain the flames and provide more fuel, but I love the visual of flames spilling out the top. It also burns quicker this way, which is good if you need embers for cooking.

Practice building fires and figure out which way works best for you and your goals. Then get really good at building them.

Learn about foraging, then go foraging.

A little knowledge turns wild plants into human food. It might not be totally accurate, but you’ll at least feel like you could handle yourself alone in the wild.

Go on foraging trips with local experts. I guarantee they’re out there wherever you are.

Check the bulletin board at the local outdoor store.

Look for foraging groups on Meetup or Google.

Grab some foraging books from the library or Amazon. Be sure they apply to your area.

Be careful, of course. But don’t let caution paralyze you. I suspect we won’t see very many more Christopher McCandlesses. The breadth of and access to wild food knowledge is too great.

Cook outside over fire.

When we’re cold, we can turn on the heat. When we want to cook something, we can use the microwave, turn a knob and get the perfect flame, or set the oven to a specific temperature. If we need light at night, we flip a switch. We don’t need raw fire for these things anymore. Today, fire is a luxury, a frivolity.

We can certainly get by without direct exposure to fire, but I don’t think we should. Fire burns within us, and I’d argue within our very DNA. It’s why fire engrosses us and the campfire can coax stories and good conversations from those who gaze into it. Cooking is the most powerful and primal way to interact with fire.

Most people mistakenly assume camp fare has to be substandard. They’ll eat canned pasta, freeze-dried meals, garbage breakfast cereal. Even Primal folks aren’t immune; all of a sudden they revert back to the Standard American Diet just because there’s no stove or refrigerator. Nonsense. Cooking in the wilderness is the best.

Get comfortable with the tempestuousness of fire.

Cooking over a wood fire is more art than science, and you have to embrace that.

It won’t be the same each time.  You can’t reliably attain “medium high heat” or “425° F.” Open fire doesn’t work like that. Hold your hand over the embers. If you can only manage one second or less, that’s “high heat.” 

But even that’s more a guideline than a rule. The key is that you have to practice. You have to get out there and actually cook over fire to learn how fire works. You’ll burn some stuff. You’ll ruin a few meals. That’s okay. Experience is the only teacher that matters.

Don’t fly by the seat of your pants, though.

Cooking over a wood fire is still cooking. Planning matters, especially if you’re doing your wood fire cooking away from home.

Know what you’re going to make for each meal and assemble everything you need the day before.

Prep the ingredients back at home—or not. There is something rustic and gratifying about doing meal prep at camp, fire crackling beside you, chopping veggies directly on the wooden table.

Get (or chop) firewood before you reach the sticks. It’ll be more expensive if you buy on site, and gathering wood is usually illegal. Hop on Craigslist or Yelp to find a vendor that sells in bulk and fill a trunk. I like almond wood for cooking.

Get yourself some cast iron.

For my money, cast iron is the only way to cook outdoors. It’s impervious to heat damage. It holds heat incredibly well. It looks gorgeous gleaming black against a raging fire or glowing embers. There’s no material better for searing a steak.

You’ll want a Dutch oven for stews, chilis, and soups. Enameled works great if you’re worried about getting too much iron from acidic foods.

You’ll want a portable grill. This portable Tuscan grill is the best widely-available option I’ve seen. It’s a 14×14 cast iron grill with legs that screw on. You can plunk this thing down directly over embers, or remove the legs and lay it across an existing grate. Buy two or more to boost your cooking surface.

You’ll want a large cast iron pan. Francis Mallmann, an Argentine chef featured in Netflix’s Chef’s Table (watch the trailer of his episode, then go watch the actual episode), suggests a chapa—a large cast iron surface about 30 inches by 30 inches set on legs for placing directly over embers. Get one of those if you can. You’ll likely have better luck finding extra-large cast iron griddles.

Mallmann also roasts whole lambs and pigs on the Patagonian cross, a 6 foot tall vertical piece of iron with two parallel crossbars and a sharpened end that sticks into the ground in front of the fire. If you’re really gung-ho, find a metal shop near you, draw up some plans, and have them build exactly what you want.

Try cooking over embers, not flames.

Manning the grill as flames lick up and char your food is a romantic image, but it’s not the best way to cook with wood. Embers are far hotter and produce less smoke and more reliable heat.

Start your fire early. Give your embers time to develop. Start your fire no less than an hour before you plan on cooking.

Bury your treasure.

Once you’ve got a nice fire going and embers and ash are accumulating, move a blend of hot ash and embers to the side of the fire and bury your thick skinned vegetables. Don’t wrap them in anything. They can take it. Winter squash, sweet potatoes, regular potatoes, onions. I’ve even buried a pineapple—rind on—to great effect. Just throw it in and come back in an hour.

You don’t have to backpack for five days through untamed wilderness to explore these concepts, although you should make a point to get away as often as it’s feasible. Most of these can be practiced and enjoyed in your own backyard. After all, nature is everywhere. There’s no escaping it, so get out there and embrace it.

How do you embrace and tame—or at least attempt to tame—nature? Got any tips or suggestions? Has anyone else out there got the wood fire cooking bug like me? Something about it that just feels right… Take care, everyone.

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How Modern “Medicine” Hijacked Pregnancy & Birth (And How We Can Take It Back!)

Ever since I saw this hilarious video of Genevieve Howland, aka Mama Natural, “hulk out” on a processed foods scientist, I knew she and I were sisters on similar missions.

So when I became pregnant last year, one of my first steps was to sign up for Genevieve’s free pregnancy week-by-week series from a natural perspective. I loved the series so much I signed up for her awesome online birth classes.

With humor and grace, evidence and affirmation, Genevieve is helping change the culture of childbirth in our country.

Now Genevieve is taking her mission to the next level with a beautiful new book that is out this week, The Mama Natural Week-By-Week Guide to Pregnancy & Childbirth. She was kind enough to share an excerpt from the book below. ❤️❤️❤️


First off, I’d like to thank Vani for the opportunity to share an excerpt from my book with you! I’ve been a part of the Food Babe Army since the very beginning, and I’m so grateful for all of your world-changing work!

Just as the food industry went off the rails a few generations ago, I believe the birth industry has as well.

Making babies is still pretty standard stuff. Sperm meets egg. Sperm fertilizes egg. Mama gets pregnant. Mama feels nauseated, exhausted, and increasingly huge for nine long months.

The question of how best to nurture the developing child in the womb, though, and—especially—how best to bring that baby into the world, is where the debate rages. There are a lot of competing voices out there. There’s a lot of righteousness and finger pointing.

So, what’s everybody yelling about?

Birth used to be an ordinary, natural process.

Until the advent of modern medicine, babies were typically born at home, and mamas-to-be were attended to almost exclusively by women—either female relatives or, in most cases (even as far back as antiquity), hired midwives.

By the mid- to late 1800s, however, a kind of turf war broke out.

Midwifery became associated with old-world folk medicine, whereas newly licensed physicians—exclusively men, many of whom had never even seen a live birth—began to advertise their more “modern” and “sophisticated” techniques.

A few decades later, an American obstetrician by the name of Joseph DeLee called for a ban on the use of midwives altogether—he referred to them as “evil” and “barbaric.”

DeLee also put forth a bold new notion: that pregnancy, rather than a natural process, was “pathogenic” in nature. In other words, pregnancy was like a sickness or a disease, and he thought it was best treated as such.

By the 1930s, hospital birth had replaced home birth as the norm. And things continued that way, with midwife-attended birth declining year after year after year.

From 1930 on, birth became increasingly medicalized.

Before we get ahead of ourselves, it’s important to point something out: in the old days, the practice of medicine—in all fields, not just obstetrics—was pretty brutal.

There is plenty of evidence, for example, that the earliest doctor-attended births did not exactly go well. Back in the day, giving birth in a hospital was far more dangerous than giving birth at home, and the maternal death rate actually increased at the beginning of the twentieth century. (Infection rates in hospitals were sky-high, for one thing, in part because doctors didn’t know to wash their hands between patients.)

Those early, hard-won discoveries, however, paved the way for astonishing medical breakthroughs.

Doctors learned about the transmission of infection and disease via bacteria. They developed smarter and safer surgical techniques. They helped make pregnancy and childbirth—once a pretty serious health risk—exceedingly safe for most women and babies.

But with all those life-saving breakthroughs has come a steady rise in some other not-so-great trends

Case in point: the ideal Cesarean rate is between 10 percent and 15 percent, according to the World Health Organization. Yet 33 percent of American women—more than double the recommended rate—are currently giving birth via C-section.

Why? There are plenty of theories, including the idea that some women are just “too posh to push.” (Total myth, by the way. Only 1 percent to 2 percent of women just “decide” to have a completely elective, medically unnecessary C-section.)

The most likely culprit is the modern, medicalized approach to labor and delivery.

These days, a standard hospital birth may go a little something like this:

  • Mama is induced on her due date.
  • She spends the majority of labor flat on her back.
  • She’s likely strapped to a machine for continuous electronic fetal monitoring.
  • If she doesn’t progress rapidly enough, she may have her water broken or be put on a Pitocin drip.
  • And rather than being guided through natural pain-relief techniques, she’s encouraged to just go ahead and get that epidural.

Guess what? Every single one of those totally standard, commonplace procedures is associated with a higher likelihood of eventual C-section.

So what’s the big deal?

Well, first, let me make it very clear: C-sections save lives and thank God we have them. Epidurals, when used judiciously, can actually prevent some moms from ending up in the operating room.

However, with a 33% c-section rate and over 60% epidural rate, we have gone off course for the original intent of interventions. While I do support an informed mama’s desire for an epidural to help her during labor, not all moms are told about the side effects and risks of getting said interventions.

If you’re wondering why that matters—who cares if the C-section rate is kinda high?—well, there are a whole host of reasons.

For one thing, it’s easy to forget that a Cesarean is serious, invasive abdominal surgery; the associated risks and side effects are considerably higher than in uncomplicated vaginal births. Babies born via C-section, meanwhile, have a higher chance of developing asthma, allergies, obesity, and diabetes later in life; they’re also less likely to successfully breastfeed.

While it’s certainly true that not every woman can or should deliver vaginally (C-sections can be life-saving for mamas and babies who need them! I was a c-section baby myself.), it seems to me that we should be doing what we can to lower the rates.

Unfortunately, other forms of medical intervention are on the rise, too.

The use of Pitocin, for example, has doubled since 1990, even though it may be less safe than we previously thought: a 2013 study at Beth Israel Medical Center in New York found that Pitocin was associated with lower APGAR scores (a test to evaluate a newborn’s health), as well as unexpected admission to the neonatal intensive care unit (NICU).

Epidurals—administered to roughly 60 percent of laboring women—can mess with mama’s natural production of oxytocin, thereby extending labor and increasing the risk of perineal tear. (Ouch!)

There are emotional side effects to the medical approach to birth.

The further we get from the idea that women were designed to give birth—the more we treat mamas-to-be like sick people—the more likely they are to accept interventions they neither want nor actually need.

We have so sanitized and anesthetized the birth experience that many women have no idea what their bodies are actually capable of doing. And no awareness of the potential side effects of all those “modern” medical services.

  • Perhaps, for example, you figured getting an epidural was just standard care, but no one told you that it would lower your body’s natural production of oxytocin, nature’s pain relieving hormone that also stimulates contractions.
  • Without the urge to push, you may find that you need more drugs (Pitocin this time) to kick-start your labor.
  • When the Pitocin-induced contractions become too intense, you may need more pain meds.
  • The pain meds dull the urge to push again, so you need more Pitocin.

You can see how quickly this becomes a vicious cycle.

In fact, it’s called the “Cascade of Intervention.” And once it starts, the birth experience you may have planned for can begin to slip through your fingers.

Before you know it, the baby is in distress and you’re being prepped for an emergency C-section.

Rather than something you did, it can feel as though childbirth was something that was done to you. When that happens, mamas might feel anything from overwhelmed and scared to violated and depressed.

It’s no wonder the pendulum is swinging away from the medical management view and toward a more natural approach.

In 1989, midwives were the lead care providers at just 3 percent of American births. These days, the number is closer to 9 percent, and it’s been rising steadily for the last twenty-five years.

Consistent midwife care throughout pregnancy is associated with better birth outcomes for both baby and mama.

While you can reap plenty of rewards by sticking with a natural-minded obstetrician in a hospital setting—women who give birth naturally recover faster and go home sooner—there are benefits to getting out of the hospital, too: among women who choose to deliver at birth centers, only 6 percent do so by C-section.

The most compelling reason to go natural, however, might be the simplest to understand, as well as the easiest to overlook: women were designed to give birth.

  • The hips that some of us loathe can turn out to be our very best friends during labor.
  • The hormones that make us weep during those touching TV commercials work in a finely calibrated balance during birth. Interfere with that balance, and you risk stalling labor, stressing the baby, increasing mama’s anxiety, and complicating breastfeeding.
  • Even the pain associated with childbirth is part of the grand plan: it signals mama to change positions so that baby can move toward the birth canal; it tells her when it’s time to push (and when not to).

Childbirth is primal and instinctual—it’s wild and unpredictable. But in most cases, it is not something that needs to be medically managed, treated, or tamed.

When mamas are encouraged to trust the ancient wisdom of their bodies, when they’re allowed to focus on the process without distraction, they don’t just have shorter labors and deliver healthier babies—they feel empowered regardless of how their birth unfolds. And that’s the whole point. That women can make the right choices for their bodies, their births and their babies.

Want to help change the birth culture in our country?

It starts by getting informed. I’ve just published the first week-by-week pregnancy guide from a natural perspective. Featuring insights from a certified nurse midwife (who happened to deliver both of my children), as well as a registered nurse and doula, the book is packed with helpful info on:

  • Natural remedies for common pregnancy symptoms
  • When to get an ultrasound (and when not to)
  • Sex during pregnancy
  • The truth about epidurals
  • How to naturalize a surgical birth
  • Natural pain relief during labor
  • What to do during every stage of labor
  • How to recover naturally
  • And so much more

This book is evidence-based, empowering and entertaining. 😊 (No boring text books over here!)  If pregnancy is in your future, or if you know anyone who’s pregnant, please consider picking up a copy.

Even if you aren’t pregnant…

My goal is to get the book into Babies R Us and Walmart, where we can reach moms who may have never heard about skin-to-skin contact, delayed cord clamping, or gentle cesarean. But in order to get into mainstream retailers, we need to show those stores that there is a groundswell of interest in natural childbirth – and a demand for this natural guide. Would you consider ordering a copy and….

  • Donating to your local library
  • Giving to your ob-gyn at your next wellness visit
  • Passing along at a La Leche meeting or baby carrying group
  • Sharing with a pre-med student
  • Keeping in your home library to loan out as needed

Thank you so much for your support, Food Babe Army!

Best wishes to all the future mamas out there!

While some mamas do get the birth of their dreams, I know firsthand that it doesn’t always work out that way. But if we come from an informed place, we can feel good about the experience no matter what.

I hope every mama out there gets the support and resources she needs to have an empowered and grace-filled birth. ❤️


References

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The Dietary Perils of Being a Night Owl

Are you a morning person — awake early with the larks and sparrows — or a night person who stays up late with the owls? If you answered the latter, you may make less healthy dietary choices and be at a greater risk for obesity, a new study indicates.

Researchers in Finland who studied the behavior of 1,854 participants between the ages of 25 and 74 determined that, even though morning and night people tended to take in the same amount of calories, the timing of their intake and the kinds of foods they ate differed.

On weekday mornings, night people tended to eat less in general, but consumed more sugary foods than morning people. Meanwhile, in the evenings, late-night types tended to take in more calories overall and especially sugar, fat and saturated fats than morning people.

On weekends, the differences between early risers and late-night types were even more stark – with night people eating more calories overall as well as more sugar and fat. They also ate more frequently and at more irregular hours than morning people. (Hello, late-night snack attacks.)

“Postponed energy and macronutrient intake timing of evening types with unfavorable dietary patterns may put them at higher risk of obesity and metabolic disturbances in the future,” the authors of the study, published in the journal Obesity, concluded.

The study adds to a growing body of evidence indicating that the “timing of meals is very important for our health and all calories are not created equal,” Lauren Harris-Pincus, MS, RDN, the owner of Nutrition Starring You, LLC, tells Healthy Eats.

“People who eat more in the earlier part of the day and less in the latter part lose more weight and have improved glucose, insulin sensitivity and lipid metabolism compared with those who eat the same exact food but in the opposite order,” she says, citing a 2013 study conducted by researchers in Israel.

Skipping meals during the day, when our bodies are most active, and snacking unhealthily at night as we watch TV or surf the web, may affect the way calories are processed or stored. What’s more, we tend to make less healthy food choices at night – chips, ice cream and the like – which in turn may make us less hungry for nutrition-dense breakfast foods, like oatmeal, yogurt, eggs and fruit.

So what’s a night-owl to do? Harris-Pincus generally suggests her clients stop eating at least three or four hours before they hit the sack in order to curtail “mindless” nighttime snacking. Still, she allows, “Each person needs to make choices based on what works for their lifestyle.”

Amy Reiter is a writer and editor based in New York. Her work has appeared in publications including The Los Angeles Times, The New York Times, The Washington Post, The Daily Beast, Glamour and Marie Claire, as well as Salon, where she was a longtime editor and senior writer. In addition to contributing to Healthy Eats, she blogs for Food Network’s FN Dish.



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Five Reasons To Love Blue Apron

This post is sponsored by Blue Apron

Blue Apron

Yes, yes, this post is sponsored, so you can take everything I say with a grain of salt. However, I really, truly have been loving Blue Apron, and the more I use it, the more I love it. In fact, I took a break from the partnership through the winter, and Thomas and I paid for boxes ourselves for a while because we loved cooking them together. Here are five reasons why Blue Apron has enhanced my food life.

Blue Apron

{Smoky Seared Cod with Roasted Potatoes and Dates}

1. I have become a better cook. Every time I try a new recipe, I learn something new or get a little better at cooking techniques. The time it takes me to complete a Blue Apron recipe has even dropped some, and I now feel comfortable making the recipes on weeknights because I’ve gotten more efficient with them. The way I thinly sliced and roasted the potatoes into chips in this recipe was life changing. And I still make the Dijon-panko salmon using the technique I learned about in this post.

Blue Apron

2. I’ve been introduced to so many new ingredients. Black garlic, rice flour, mara seaweed, harissa. I would never think to buy these otherwise, and I wouldn’t want to buy a giant amount either. I love that Blue Apron provides exactly the amount you need.

Blue Apron

{Katsu-style Catfish with Black Garlic and Jasmine Rice}

3. I spend a lot less time meal planning and at the grocery store. On the weeks where we do a Blue Apron box, I have a list of staples to pick up and Blue Apron does the rest of the “shopping”, so my grocery store trips are quick and efficient. I do think that the cost comes out about even when I add Blue Apron + staples and get what I’d normally spend on staples + 3-4 meals for the week. This is where the commitment to reduce food waste really shows, and I never throw away a single ingredient (actually that’s not true: I never garnish with green onions, but I try to give them to my neighbors!).

Blue Apron

{Chicken Meatballs & Fregola Sarda with Kale & Sicilian Tomato Sauce}

4. I feel good about supporting small farmers while using a big service. I love that Blue Apron partners with Seafood Watch to make the best sustainable seafood choices and recently launched a partnership with BN Ranch to source grass-fed beef.  With a mission to build a better food system over time, Blue Apron is making it convenient for Americans to cook more with small-farm food while not having to spend a lot of time shopping at markets or wasting things they don’t cook. Am I saying you shouldn’t go to the farmers market and should get Blue Apron instead? Absolutely not. That is, of course, the best option. But if you don’t have the ability, accessibility or time to visit a weekly market, then this is a great alternative. I do wish there was a way to get food delivered without boxes and ice packs (although you can recycle them), and I have a vision of the company hiring delivery people and distributing ingredients and recipes to people via bike or electric car. Cool idea, right?

Blue Apron

{Penne & Arrabbiata Sauce with Roasted Carrot & Tangelo Salad}

5. Making all these recipes has been fun! Cheesy #5, but it’s true! I enjoy the surprise of each week’s recipe plan, and of the 25ish recipes I’ve made, there have only been two or so that I haven’t loved. Most are fantastic and several have knocked my socks off! We have been eating well.

If you’d like to give Blue Apron a try, the first 25 readers will get three free meals on their first Blue Apron order! Just click here.

Blue Apron

This post was sponsored by Blue Apron

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Episode 363 – Nora Gedgaudas – Primal Fat Burner

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Our guest this episode is my friend Nora Gedgaudas. She is the international bestselling author of Primal Body – Primal Mind and the newly released Primal Fat Burner.


Download Episode Here (MP3)

 

Websites:
Primal Fat Burner
Primal Restoration courses
Primal Body – Primal Mind

Book:
Primal Fat Burner

 

30 Day Guide to the Paleo Diet

Want some extra help? Have you been trying Paleo for a while but have questions or aren’t sure what the right exercise program is for you? Or maybe you just want a 30-day meal plan and shopping list to make things easier? We’ve created a getting started guide to help you through your first 30 days.

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Wired-to-Eat-RenderDon’t forget, Wired to Eat is now available!

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from The Paleo Diet http://ift.tt/2q12ZgD