Warrior Fit Boot Camp Fitness Fun!

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The biannual Fancy Food Show is a food-lover’s dream come true. There are thousands upon thousands of different products to taste from all over the world. There’s the good, the bad, and the downright delicious, and then there’s the product that makes us stop in our tracks and question our beliefs.

This year our food editor-at-large, Christine Gallary, had a chance to roam the aisles of Winter Fancy Food, where she stumbled upon Girl Scout cookie-flavored gum. Now, I love Girl Scout cookies and I assume you probably do too (I mean, who can resist Thin Mints?), but I’m just not sure how I feel about this gum. Have you tried it?

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It’s hard not to love boxed macaroni and cheese — it’s fast, cheap, and pleases the whole family. Everyone has their favorite, whether you hold true to the blue box, dig white cheddar, or embrace the kid in you and reach for a fun shape. On its own, it makes a fine lunch, dinner, or even a hearty snack, but reach into your pantry for one extra ingredient to add to the mix and you can upgrade your mac and cheese game entirely. A quick addition, like spicy jalapeños or buttery avocado, boosts the flavor, texture, and overall appeal of any boxed mac and cheese.

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For 30 days this month we’re exploring Whole30, the 30-day reset and refocus on whole foods. Whole30 isn’t a diet or a judgmental labeling of foods as “good and bad.” It’s actually a simple reset that has helped many of our readers cook more and figure out the foods that make them feel their best. Read more about our coverage here.

The first time I did Whole30, I meal-planned like a champ. Breakfast was (and still is) easy, lunch was typically leftovers from the night before or some stuff to make a salad, but I always struggled with dinner.

There are plenty of Whole30 recipes that you can find in the official cookbooks or on the internet, but there’s something about these recipes that leaves me feeling unsatisfied. The truth is, I kind of hate the idea of searching for diet-based recipes; I suppose that I always feel like I’m going to get a watered-down version of what I actually want. I feel like I am depriving myself of something, which is the opposite of how I’m going to turn a program into a lifestyle.

Instead of following my gut, I was following the rules and that just wasn’t going to work for me. So what did I do about it?

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A couple weeks back I asked you to film and share your favorite Primal Blueprint recipes for a chance to win $1500 in gift certificates to U.S. Wellness Meats. This particular contest has always been a 21-Day Challenge staple, but this year, I upped the ante on Instagram with videos limited to just a minute each. The response was nothing short of amazing, as you guys came through with a batch of truly top-notch entries!

It was tough, but the Worker Bees and I chose five finalists for you to vote on. After you do, I highly encourage you to cruise over to Instagram to check out all the entries!

While there can only be one winner, I want to give a huge thanks to everyone that took the time to submit a video. I hope you had as much fun making them as we had watching them!

Watch all the videos in the playlist below, then vote for your favorite in the poll at the bottom of the page.

Voting will close and a winner will be announced at 6 p.m. PST, Friday, January 27.

My girlfriend (@jeaneatsveggies) and I made this recipe video in hopes of winning a whole grass-fed cow from @marksdailyapple. Not only is it Paleo/Primal, but it’s fully AIP (Autoimmune Protocol Diet). So it’s Gluten/Grain-Free, Soy-Free, Nut-Free, Dairy-Free, and Nightshade-Free. It’s one of my favorite dishes we’ve made since starting an AIP diet, and it’s been gobbled-up and greatly enjoyed by family members that could care less about any dietary restrictions. This is a great dish to show people that eating well doesn’t have to be hard or bland. It does require a pressure cooker (I have and love an Instant Pot), but I imagine you could also do this in a slow cooker. In that case you’d maybe just want to let it cook while you’re at work for the day. Hope you all dig! BEEFY CREAMY COCONUT CHOWDER INGREDIENTS: 1lb grass-fed beef 2 cups bone broth 1 cup Vidalia/white onion 2 cups rutabaga 1 cup carrots 1 cups sweet potato 1 tsp sea salt 1 bay leaf 1 tsp dried basil 1 tsp cinnamon 1/2 tsp tumeric 1 can of coconut milk 1/4 cup coconut flour 1 tsp honey 2 cups broccoli DIRECTIONS: Add bone broth, vegetables (except broccoli), sea salt, herbs and cinnamon. Crumble ground beef over veggies. Stir to combine, cover, set valve to ‘sealing’ and select ‘Manual’ function for 25 minutes. Once cooking time is up, unseal lid by quick release. Discard bay leaf. Select ‘Sauté’ function and add coconut milk, coconut flour, and honey stirring to mix. Add broccoli and allow to simmer until cooked and chowder is thickened. That’s it, yo! #1minprimal #iphone #filmicpro #finalcutpro #finalcutprox #primal #primalblueprint #primaldiet #aip #aippaleo #aipdiet #instantpot ##pressurecooker #recipes #paleo #paleodiet #paleorecipes #paleolifestyle #iphone7plus

A video posted by Bradley Sullivan (@bradtastical) on Jan 22, 2017 at 10:16am PST

Sweet Potato Bun Sliders Ingredients: 1 lb ground beef 1 large sweet potato 1 ripe avocado Olive oil Salt Instructions: Peel sweet potato and cut into 1/4″ rounds Coat in olive oil and salt Bake for 40 minutes at 400?, flipping halfway through Form 8 slider patties from meat, and pan fry til cooked through, flipping part way Peel and mash avocado Assemble sliders with a sweet potato slice, patty, mashed avocado, and another sweet potato slice on top Enjoy! #1minprimal @marksdailyapple

A video posted by Adam Binford (@adamq43) on Jan 22, 2017 at 7:32pm PST

Poke Bowl/Salad w/ Green KILLA Sauce Inspired by high school friends who specialize in Poke @Sotnyc (Sons of Thunder), I created a primal/whole30 friendly version for my ATL household for the Primal Video Challenge @marksdailyapple . Ingredients and Instructions: Poke: Gather the following: 6oz. Sashimi Grade Tuna. 6oz. Sashimi Grade Salmon . 1/3 cup Coconut Aminos . 1Tbs. Sesame Oil. 1Tbs. Crushed Macadamia Nuts. 2 stalks Scallions. 1/4 Red Onion. 1 tsp. Ginger (optional). Salt and Pepper to taste. . Cube 1/2 inch sized tuna, salmon. Dice scallions, onions and grate ginger. Crush Macadamia nuts. Place in bowl and add coconut aminos and sesame oil. Mix all the ingredients and marinate for about 30 mins in the fridge. While it chills, prepare the toppings by cubing Avocados and Cucumbers. Prepare Cauliflower rice and Green Killa Sauce. . Poke toppings: Avocado Cucumber Toasted Seaweed sheets (optional ) Jalapeno (optional) Tobiko (optional). . Cauliflower Rice: 1/2 cauliflower head 1/2 Tbs. Ghee. Put cauliflower into a food processor/blender and stir fry for 5 mins with ghee. . Green Killa Sauce: 1/4 head of Lettuce 4 stalks of Scallions 4 Jalapenos 3 cloves Garlic 1 Bunch of Cilantro 1/3 cup Avocado Mayo 2 Tbs. water 1 Tbs of Salt (or to taste) Mix all ingredients in a food processor/blender and blend until smooth. . Poke Bowl: Layer the bottom of bowl with Cauliflower Rice, then add Chilled Poke, and add whatever toppings you want such as Avocado, cucumbers, jalapenos, Tobiko and/or toasted seaweed. Top with any sauce such as a paleo sriracha sauce or my twist, the Green Killa Sauce. . Poke Salad: Just replace the cauliflower rice with any veggies of choice and top with poke and toppings to your liking. #1minprimal #sotnyc #marksdailyapple #whole30

A video posted by Christian (@chunster495) on Jan 22, 2017 at 5:13pm PST

@marksdailyapple, #1MinPrimal, #paleo, #paleochili, #gamedaysnacks, @wildharmonyfarm, @nomnompaleo, @itsme_emcee 1.5 lbs sugar free chorizo sausage 2 strips of bacon 2 tbls lard or your fat of choice 1 onion, diced 2 poblano peppers, diced 1 yellow pepper, diced 1 red pepper, diced 4 anchovy fillets, minced 1 14 oz can, tomato paste 1 28 oz can, diced tomatoes 1 tsp chili powder 1 tsp paprika 1 tsp garlic powder 1 tsp pepper 1 tsp salt 1 tsp cocoa powder 1 tsp cumin 1/2 tsp cayenne pepper 1/2 tsp cinnamon 1/4 tsp crushed red pepper 1. Melt the lard in a large pot over medium heat, and stir the onion in, stirring until translucent. 2. Add in all of the spices except the cocoa (no one likes burnt cocoa) for 30 seconds to 1 minute until they are fragrant. 3. Cook the bacon in a separate pan. If it is cooked in the pot as the chili, the final product will be too greasy. Leave the rendered fat for your next fried egg. 4. Add in the peppers and sausage. Stir occasionally until the sausage has browned and the peppers have softened. 5. Clear a spot in the pan for the tomato paste and the anchovies. Toast them on the bottom of the pan for 30 seconds to 1 minute, and stir them in. 6. Pour in the apple cider vinegar, and scrape the bottom of the pan to get the fond into the chili. 7. When the bacon is done, cut it into 1/2 inch segments, and add it to the pan along with the cocoa. 8. Pour in the canned tomatoes and stir. 9. Turn the heat to low and simmer with the lid on for at least two hours, but the longer you cook it, the more the flavors will meld. 10. If you like your chili thick, you can take the lid off for the last hour of cooking to evaporate some of the liquid. 11. Enjoy!

A video posted by @paleofam321 on Jan 8, 2017 at 11:45am PST

Have you tried my Adobo Chicken Burgers? They are one of our favorites and my most popular recipe. ?? 2 TBS @primalkitchenfoods avocado oil 1 lb @uswellnessmeats chicken 1 handful spinach, finely chopped 1/4 cup red onion, finely diced 1 TBS @primalpalate Adobo Seasoning 1 tsp salt 1. Mix all ingredients with the exception of oil until well combined. Form into 6 equal sized parties. 2. Heat avocado oil in a cast iron skillet over medium heat. 3. Cook for 3-4 minutes per side or until burgers reach an internal temperature of 165 degrees. 4. Serve on lettuce wraps with @primal kitchen mayo and your favorite burger toppings. #1minprimal @marksdailyapple

A video posted by Kristina Risola, MA, CRC ??? (@foodandsunshine_) on Jan 22, 2017 at 6:24pm PST

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The post Contest Poll: 2017 Primal Blueprint Recipe Videos appeared first on Mark’s Daily Apple.

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Thanks to the renewed interest in kraut making, cabbage has been finding its way back into our hearts and bellies. Pros: It’s cheap, delicious, and versatile. Cons: Cooked cabbage can get a little stinky. So after first opening a few windows, we enthusiastically declare that cooking up a cabbage is an excellent way to get a meal on the table, whether it’s something light like a cabbage salad (aka slaw) or a more hearty braise, roast, or soup.

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From Apartment Therapy → Cleaning Secret Weapon: 6 Ways to Use Hydrogen Peroxide

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I’m afraid you’re about to make your neighbors very jealous. They will smell this cooking as they walk up to, and then pass by, your door — forced to smell those aromas of garlic, chicken, and cumin, all without getting a single bite.

You, and only you, will get to come home from work, take a bowl from the cupboard, and proceed immediately to the table without even needing to turn on the stove. It’s white chicken chili for dinner tonight, my friends! Inviting the neighbors is up to you.

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When it comes to selecting a bright-orange, synthetic cheese-covered cornmeal snack with which to fill your bowl, there really is only one choice: cheese puffs. Although, indeed, there are some cheese ball enthusiasts out there, I contend that a puff-centric Super Bowl party will be vastly superior to one in which those little orbs run rampant.

So lick the powder off your fingers, and read these five reasons why puffs outscore balls every single time.

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Ever since Americans discovered the health perks of eating sweet potatoes, the root vegetable’s popularity has skyrocketed. From 2000 to 2014, consumption increased by 80 percent, with the average American eating around seven-and-a-half pounds of sweet potato a year. But there was once a time in American history when sweet potatoes were grown and consumed at equally high rates.

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Slaw gets a lot of love in the warmer months — when it regularly appears as part of a cookout spread or tucked into a pulled pork sandwich — but in our household it’s on the menu just as often in the winter. Cabbage is a cool-weather crop, after all.

The base of this winter slaw is a mix of red cabbage and julienned sweet potato, bejeweled with orange segments and pomegranate. It’s proof positive you can eat the rainbow even in January.

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