Tuesday, March 13, 2018

Chicken Bacon Ranch Collard Wraps

GAH!!! Look what’s happening in Massachusetts right now: MORE SNOW… and a whole heck of a lot of it! The circled area below is where we live and, hello, we could get more than 2 feet of snow! WHERE is spring!?! Stay safe, everyone!

The pretty snow scene below was taken at 7:00 AM before the storm really started. Rumor has it that it’ll go well into the night! Oy.

Quinn and I were awake bright and early, so we made Dada his favorite pancakes.

I made a gluten-free version, which turned out amazingly! I’ve actually been trying to perfect it for awhile now, and I think I finally did it! 🙂


Directions: Mix all ingredients together until smooth. Pour batter onto a pre-heated, lightly oiled griddle. Cook on medium-low heat and flip ounce. Serve immediately with your favorite toppings.

After breakfast, the rest of the morning was spent lounging around the house and playing with Hydro Super Sand, which dries instantly once it’s removed from water. It’s really neat. Quinn loved it!

For lunch, I whipped up some Chicken Bacon Wrap Collard Wraps. I mixed together some shredded chicken with ranch dressing, bacon, and chopped tomatoes and then wrapped it all in a big collard leaf.


It’s nap time now, so I’m catching up with work.

Question of the Day

What’s the weather like where you are? 

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Enjoy a Collagen Peptides Green Smoothie—And Win a Vitamix!

Inline_Final_MDA_Green_SmoothieWe’re serving up an early midweek recipe that will have you thinking spring—or St. Patty’s Day—along with a giveaway you won’t want to miss….

Fresh basil gives this refreshingly tart and tropical smoothie just a hint of herbal flavor. Boosted by Primal Kitchen® Collagen Peptides, this green smoothie offers ingredients that support healthy hair, skin and nails and connective tissue.


  • 2 scoops Primal Kitchen Collagen Peptides
  • ¾ cup plain, full-fat kefir (or your favorite non-dairy milk) (180 ml)
  • ½ cup (or a small handful) baby spinach leaves (5 grams)
  • ½ cup fresh, chopped pineapple or frozen pineapple (100 grams)
  • 6 basil leaves
  • 2 ice cubes


In a blender, combine Primal Kitchen Collagen Peptides, kefir, spinach, pineapple, basil and ice.

Blend until smooth and frothy.

Now for the Giveaway…

Enter HERE for a chance to get lucky with a brand-spanking-new Vitamix Blender, plus $200 in Primal Kitchen Collagen Fuel and Primal Kitchen Collagen Peptides. Winners will be announced 3/19!

And regardless of whether or not you take home the grand prize, everyone who enters will receive a code for 20% off our whole line of Collagen Fuel and Collagen Peptides at the conclusion of the giveaway!

Enter today—and while you’re at it scroll down the entry page to check out five other delicious green smoothie ideas to try. Be sure to share your favorite!

Enter to Win Vitamix

The post Enjoy a Collagen Peptides Green Smoothie—And Win a Vitamix! appeared first on Mark's Daily Apple.

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Clean Eating Portobello Mushroom Tacos Recipe

These clean eating portobello mushroom tacos are so good, nobody will know there’s no meat!

Okay, maybe they’ll know a little just because the mushrooms have a slightly different texture. But aside… Read more →

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Fishin’ For New Recipes with Blue Apron

This post is sponsored by Blue Apron.

Good morning! Today, I’m bringing you another inspiring recipe from Blue Apron, one of my favorite blog partners. I have an offer for those of you who have yet to try it: the first 50 readers will get $40 off their first two weeks of Blue Apron orders.

What I love about Blue Apron is you can start, skip, and stop at any time. I keep my account active and schedule weeks when they are convenient, so we get a little dose of Blue Apron each month. We eat the best those weeks! I always choose the Family Plan because the portions are plentiful, so we have enough for two adults, a 5-year-old, and leftovers. Especially on nights when we don’t have Mazen, we often eat the dinner two nights in a row. It’s great to cook once and eat twice. That’s what we did with this recipe.

Tilapia Piccata with Orzo, Zucchini, and Sweet Peppers

There are many benefits to the Blue Apron service:

-No visit to the grocery store, as all ingredients come to your doorstep

-No meal planning necessary – let the chefs inspire you!

-Sustainable and high-quality ingredients

-Customizable plans and choice within your plan recipes

-Optional wine pairings delivered to your door (yes!)

-Access to all the recipes online, so you can make them again and again (we have!)

This recipe was one of my very favorites we have made, so I chose it to share with you all. The day I made it I had it for both lunch and dinner! The fish is well seasoned and topped with a caper-studded buttery sauce. And I loved how the vegetables and orzo combined into one hearty side, bound together with one of my very favorite ingredients: crème fraîche!

The first step was to prep the ingredients. I enjoy doing this all at once, cooking-show style, because it streamlines the cooking part of the recipe so well.

While the orzo bubbled away in a big pot, I cooked the veggies together with olive oil, chopped garlic, salt, and pepper.

Meanwhile I seasoned and coated the fish.

When the veggies were cooked and orzo drained, I tossed them all together with that yummy crème fraîche. This dish had such pretty colors!

Next, I cooked the fish and made the sauce in the same pan. A lemon-caper-butter sauce is one of my favorite fish toppers. I can smell it through the screen!

This made such a lovely all-in-one meal.

Claim your discount while it lasts: the first 50 readers will get $40 off their first two weeks of Blue Apron orders.

Thanks to Blue Apron for partnering with KERF! 

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Episode 385 – Dr. Shawn Baker – Carnivore Diet and Dr. Baker’s Blood Work


For Episode 385 of The Paleo Solution Podcast we have a special guest: Dr. Shawn Baker M.D. Dr. Baker is an orthopedic surgeon, multiple record breaker in weightlifting, and has been eating a carnivore diet for the last 15 months. Listen in as we talk about all-meat diets, and go over Dr. Baker’s recent blood work results.

Show Notes:

1:50 – Opening Remarks/Summary
3:48 – Dr. Shawn Baker’s background
6:15 – All carnivore diets (and health and autoimmune disease)
12:46 – Athletics eating carnivore diet
14:45 – Concept 2 Rower
17:28 – Blood sugar swings
18:20 – Carnivore diet controversy and comparing to keto and mixed diets.
20:02 – mTOR and protein discussion
22:14 – Muscle mass and longevity
23:13 – Dr. Shawn Baker’s blood work
25:20 – C-Reactive Protein
27:10 – Fasting Glucose
30:15 – Blood Urea Nitrogen (BUN)
30:39 – Creatinine
30:50 – Cholesterol (general panel)
32:37 – Liver function (AST and ALT)
33:57 – More Cholesterol discussion
35:50 – Testosterone
40:38 – A1c
42:42 – Ferritin
44:21 – Iron related
45:57 – Insulin
47:55 – LDL-P
48:40 – LPIR score
48:55 – TSH
49:02 – Vitamin D
50:08 – Remnant cholesterol particles
50:41 – BMI
50:55 – Blood pressure
51:05 – HDL to Triglyceride ratio
53:09 – Lp(a)
54:54 – More LDL-P and cholesterol discussion (reverse discordance)
56:15 – More discussion on glucose (athletics and glucose)
59:05 – Where is Dr. Baker taking this next? (and salt and muscle pump)
1:01:05 – Fiber
1:02:26 – Fruits and vegetables
1:03:43 – Experimentation, science, and progression
1:08:51 – Where you can find Dr. Shawn Baker


Instagram: @ShawnBaker1967
Twitter: @SBakerMD

World Carnivore Tribe Facebook Group
Carnivore Training System

Dr. Shawn Baker on the Joe Rogan Experience podcast:



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

Amazon, Barnes & Noble, IndieBound, iBooks

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