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The bubbly is cold, the cheese is coming to room temp, and you have your best party outfit on (a shimmering gold top is always a good idea). You are officially ready for whatever festivities are going on tonight. Or at least I hope you are? If you’re still looking for some inspiration for a last-minute New Year’s Eve party at home, take it from Ina Garten and go for something totally classy and rustic.
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Dear Readers,
Happy New Year!
On this pivotal day of our year I thought it would be nice to step back and air something again that is close to my heart and which represents my highest aspirations for the company: helping people to live better on any budget and at any age. While we center on the youthful part of life, the lessons are evergreen.
So here it is. Way back in 2014 we celebrated our tenth year and, feeling particularly youthful, we decided to make a short film for fun inspired by YOU ALL, Woody Allen, Charlie Chaplin and this amazing song by The von Trapps & Pink Martini. We invite you to take a few minutes to watch and send it to your friends. Full credits are below.
Best, Maxwell Ryan
CEO & Founder
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I grew up in the Midwest, which means pinwheels were a part of every family gathering. Usually they were just flatbread rolled up with cheese and some meat and speared with a toothpick, but sometimes they were more than that. Sometimes my aunt or my mom would put them in the oven so they’d get a little melty, or add a couple leaves of spinach so they were a little more “healthy” (note: most of the “salads” at my family gatherings involve marshmallows).
If you’re looking for the best version of this nostalgic appetizer, then I highly recommend you check out this classic-ish hot ham and Swiss pinwheel number from The Recipe Critic. They are so ooey-gooey and she uses a tube of crescent roll dough (!!), which DUH is just so brilliant.
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I am sitting on my sofa right now, writing this, wearing a wool sweater, swaddled in a blanket, and I’m still freezing. My fingers, toes, and nose feel particularly arctic, and I dread leaving the house later to walk my dog. Yep, I’m one of those people: always cold. Like a heat-seeking missile, I will shamelessly and relentlessly navigate towards warmth, wherever and whenever I can.
Here’s a neat hack I use to get through winter.
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Not all of us are so lucky to have a sourdough starter passed down to us from our bread-baking forefathers and foremothers. Thankfully, making a fresh batch of starter is as easy as stirring together some flour and water and letting it sit. That’s right!
No expensive heirloom starters, mashed-up grapes, or mysterious rituals required — just flour, water, and a little bit of patience. Here is how to make your own sourdough starter from scratch. Easy-peasy.
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It’s Monday, everyone! And that means another Primal Blueprint Real Life Story from a Mark’s Daily Apple reader. If you have your own success story and would like to share it with me and the Mark’s Daily Apple community please contact me here. I’ll continue to publish these each Monday as long as they keep coming in. Thank you for reading!
I’m a Certified Executive Chef by the American Culinary Federation. I have about 20 years of experience in the field.
During my training as a Chef and years working in kitchens for all kinds of outlets (Restaurants, Hotels, Employee Cafeterias, Dining Services of Universities), I learned and then implemented the knowledge that a balanced nutritional plate is supposed to have 3 components: a protein, a vegetable and a starch, and how to control the amount of fat used to produce this plate.
I moved from Buenos Aires, Argentina, to Columbus, Ohio, USA, to finish my Chef training. The possibilities of success here were much better, so my wife and I decided to make it our place to grow our family.
After several years working in a great restaurant, I started to have episodes of headaches that would end with me throwing up and having to leave work. This would happen at least once a week. I ended up going to the doctor and found out that I had very high blood pressure (180/150 mm Hg), so the doctor started me on BP medicine. My BP was under control for several years until one of my yearly visits to the doctor. After my vital signs were taken and the blood work came back, the doctor told me that he needed to increase my BP medication and that I had become pre-diabetic. He said that in the next visit he would probably have to prescribe some diabetes medicine to me. I refused to believe that I was becoming a diabetic person and have never been very friendly to take drugs, so I asked the doctor if I had any other ways to turn this around. His answer was that all of this was hereditary and there was nothing else I could do about it.
I decided to look for a second opinion. I was lucky to find a functional doctor. Before the visit, there was a questionnaire. I remember that one of the questions was something like “write down what your goal is for when you retire.” That made me realize that I really wanted to be able to see my kids graduate from college, get married, have kids, and be around when my grandkids graduate from college. Considering that my kids were still in elementary school at this time, I had to stay healthy for a long time.
This new doctor presented me with an elimination diet that I started the same day I was inspired by the question from the questionnaire. At the end of my visits I was presented with the Paleo Lifestyle, which (without knowing) I always had a sense was the right thing to do. After about a year, I was almost out of the BP medicine and had lost 30 lbs. I also never had to talk about diabetes as my blood work was pretty good—until I left a job of 7 years and let myself go back on eating grains and sugars while looking for a new job. When I went back to the doctor for my yearly check up, my blood work results came back as the worst I ever had. It only took 6 months to reverse all the good this lifestyle has done on myself. I realized that I had done wrong, and started back with even a stronger belief that the right thing was to avoid all grains, legumes and sugars. After 3 months my blood work was back to almost perfect.
About this time I started listening to the Primal Blueprint Podcast (it was sometime before the launch of The Keto Reset Diet. I had read The Paleo Solution and Wired to Eat from Robb Wolf, but had never read anything from Mark Sisson. I really liked Mark’s approach and also liked the podcast. Something about it started making me think about wanting to help others to improve their health, so after doing some research on the different coaching programs that existed at that time, not too many, I decided that the Primal Health Coach Institute was the best option. Now I’m a certified PHC. So far I had only one client that requested a menu with easy recipes to be able to follow the program.
As I’m a Chef who has been training young students in University environments as new kitchen employees—and being aware that most people in the States don’t know how to cook and are afraid to be in their kitchens—I decided that my best option is to help people to be re-introduced to their kitchens, creating simple recipes and teaching them how to cook.
As we believe that 80% of our health is what we eat I strongly believe that everyone needs to learn the kitchen basics to be able to cook and better understand how to make special requests in restaurants when eating out, eventually making an educated decision when picking a restaurant.
My motto is:
Food for Health
Because you are worth it
I still love cooking and I have a project that is on the final stages of a loan application to build a Primal Food Truck in Columbus Ohio. I’m hoping to have it ready for Spring 2019 to start the Food Truck season here in Columbus. The name will be PH Chef, PH has to do with Primal Health and also to ph balance as I relate that to the balance food gives you when you eat right.
I’m sharing with you the menu that I’m planning to start with, probably with some changes as I have time to keep playing with food.
Appetizer
Baked Egg on Avocado
Pork Belly and Avocado Dressing
Salad
Romaine Heart
Big Ass Salad
Jicama Slaw
Proteins (all grass-fed, pasture-raised or wild-caught)
Kombucha Smoked Pulled Pork
Pulled Braised Beef
Pulled Roasted Chicken
Baked Sockeye Salmon
Sides
Braised Red Cabbage
Sweet Potato Hash
Smashed Cauliflower
Pico
Buttered Green Asparagus
Liquids
Mate and Hibiscus Kombucha
Mate Cocido
Bone Broth
Fresh Water
My website is https://www.theprimalhealthchef.com/.
Joel Linik
The post Primal Health Chef: Using Food For Health appeared first on Mark’s Daily Apple.
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Whether you follow a vegetarian diet or are simply trying to incorporate Meatless Monday into your weekly routine, here’s the inspiration you’re looking for. Below you’ll find more than 50 of our favorite meat-free dinner recipes from the site. Some are quick one-pan or one-pot affairs, while others are show-stopping enough to cook up for your next dinner party — but they’re all veggie-packed and satisfying.
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Happy 2019! Now is the time when magazines and websites start talking about New Year’s resolutions. We don’t necessarily believe in them (so many set you up to fail!), but we do believe in making every year better than the one before it. And so we present you with Feel Good Habits. Every day this week, we’ll be running tips to help you with a new promise you might have made yourself.
Mornings are hard! You have to wake up, shower, pick out clothes and put them on, make the coffee, and do all the other things. Making lunch for the day is often one of the first things to be cut from the morning’s mile-long to-do list. But 2019 is the year that changes. Here are our best tips to get you eating more homemade lunches and spending less money on mediocre deli sandwiches.
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Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.
A bowl of steaming-hot French onion soup is one of the most luxurious, comforting things you can eat. If you love French onion soup (and who doesn’t?), you’re definitely going to want to try this French onion pasta. It has all the flavors you’d expect from French onion soup, except it’s all wrapped up in a rich, creamy pasta that’s loaded with caramelized onions and stretchy melted cheese. Our mouths are watering too.
http://www.thekitchn.com/feedburnermain
Happy 2019! Now is the time when magazines and websites start talking about New Year’s resolutions. We don’t necessarily believe in them (so many set you up to fail!), but we do believe in making every year better than the one before it. And so we present you with Feel Good Habits. Every day this week, we’ll be running tips to help you with a new promise you might have made yourself.
Aside from your rent or your mortgage, food is probably the next biggest line item on your budget. And that’s okay — you do need it to survive, after all. But if you’re worried about just how much you’re spending and you want to try to rein it in a little, 2019 can be your year to do so!
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
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