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PearlOnionsTTR

January 28, 2014

A pearl in the ocean of onions

By: Leanne Ely When it comes to onions, there are two kinds of people—those who incorporate pearl onions in their regular menu rotation and folks who walk by them in the grocery store or farmers’ market without giving them a second thought. Pearl onions are basically just a bite-sized version of your standard onion. The… Read more

almond flour

January 21, 2014

Natural protein power with almond flour

By: Leanne Ely Almond flour (or almond meal) is made from ground almonds. It’s a staple in the kitchens of most Paleoistas because it can be used instead of traditional wheat flour as a foundation for gluten-free baking. More dense than traditional flour, almond flour has a heavy texture but it also has a neutral… Read more

Tropical Blend Smoothie

January 14, 2014

Cuckoo for coconut water

By: Leanne Ely Like most Paleoistas, I’m nuts about coconuts. Coconuts are relied on quite heavily for those of us following a Paleo lifestyle. I cook with coconut oil, I drink coconut milk and I add coconut water to my daily smoothie. Coconut water is the liquid you find inside a coconut. The water of… Read more

Bitter Melon-1

January 7, 2014

Sweet on bitter melon

By: Leanne Ely Whether you refer to it as balsam pear, bitter gourd or by its most common name of bitter melon, today we’re talking about a member of the plant family that includes melons, squashes and cucumbers. Native to Africa and Asia, bitter melon has been used for medicinal purposes for its ability to… Read more

December 17, 2013

Nuts over almond butter

Tricks, Tips and a Recipe Nuts over almond butter By: Leanne Ely I am a big fan of almond butter. This alternative to peanut butter is a staple in my home, especially now that I’m avoiding legumes (like peanuts) as part of my Paleo lifestyle. Almond butter is packed with essential fatty acids and multiple… Read more

December 3, 2013

Smoked salmon

Tricks, Tips and a Recipe Smoked salmon By: Leanne Ely As a Paleoista, I’m always looking to change things up in my selection of proteins, and smoked salmon fits the bill any time of day. Smoked salmon is made by brining and smoking strips of salmon, giving it a wonderful flavor. Commonly referred to as… Read more

November 19, 2013

Giving thanks for brussels sprouts

Tricks, Tips and a Recipe Giving thanks for brussels sprouts By: Leanne Ely When I was a little girl, there was no way I’d be giving thanks for the little green balls of mush my dear mother would put on my plate. I would have to sit at the table forever, trying to choke down… Read more

November 12, 2013

Giving the green light to red kale

Tricks, Tips and a Recipe Giving the green light to red kale By: Leanne Ely It’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a tip, a trick and you’ll get a great recipe to try it out with. Neat, huh? Today’s focus is on: RED KALE I am one of… Read more

November 5, 2013

All you need to know about pomelo

Tricks, Tips and a Recipe All you need to know about pomelo By: Leanne Ely Pomelo fruits are in season between December and April, so it won’t be long before you see them popping up more often. These citrus fruits are larger than grapefruits (they are actually the largest members of the citrus family), with… Read more

October 29, 2013

Eat your colorful fall display!

Tricks, Tips and a Recipe Eat your colorful fall display! By: Leanne Ely It is definitely pumpkin season! We know all about those classic orange pumpkins, but what about the pretty blue pumpkins? Queensland Blue is a gorgeous pumpkin with a light blue, silvery skin. It’s a variety that hails from Australia and was introduced… Read more