February 11, 2014

Spice up your squash life

By: Leanne Ely Calabaza is a popular variety of squash, similar to pumpkin. Grown in South and Central America and the Caribbean, calabaza squash is available year round. If you’re lucky enough to find calabaza locally, you’ll find in the produce section of the market. This squash variety is usually round in shape but can… Read more

February 10, 2014

What’s your beef?

By: Leanne Ely When you source your meat locally, which I always recommend you do, you’re going to be paying a bit more for cuts than you’d be used to at a grocery chain. And when you spend a little more on your beef, you want to be good and sure that you enjoy it.… Read more

February 6, 2014

Get food on the table quick with a Pressure Cooker

By: Leanne Ely Ever come across a recipe that you have all of the ingredients for, but you’re lacking in the hours of cooking time it requires? (This always happens in that precious hour you have before supper is due to be ready, doesn’t it?) Enter the pressure cooker. A pressure cooker is a special… Read more

February 4, 2014

DIY Tomato Paste

By: Leanne Ely I love how a couple of tablespoons of rich, wonderful tomato paste adds such a deep tomato flavor to whatever it’s added to. I haven’t met a tomato sauce that didn’t love tomato paste! Tomato paste is an excellent source of potassium, B vitamins, iron and the potent antioxidant lycopene. Studies show… Read more

January 30, 2014

Hooray for Bay Leaves

By: Leanne Ely Once upon a time in Rome, bay leaves—which grow on the sweet bay or laurel tree—were used to make laurel wreaths (like the one you see Apollo wearing when depicted in illustrations). Besides headwear, bay leaves have been used throughout history as a medicinal herb. At one time, bay leaves were used… Read more

January 29, 2014

One of nature’s perfect snacks: Macadamia nuts

By: Leanne Ely Just like eggs, coconuts and avocados, macadamia nuts have gotten a bit of a bad rep over the years due to their high fat content. As we now know, however, all of these foods (eggs, coconuts, avocados and nuts) are very nutritious, and the fat they contain is monounsaturated fat, the kind… Read more

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

January 27, 2014

What is a FODMAP?

By: Leanne Ely After learning about nightshades, lectins, paleo and gluten, you may have thought you were familiar with all of the newfangled food terms out there. And then you come across the term FODMAP! So what in the world is a FODMAP? Well, FODMAPs refer to a surprising collection of foods that a lot… Read more

January 24, 2014

Butter lettuce for strong bones and teeth

By: Leanne Ely Butter lettuce is a frequently used leafy green in my home and in the home of Paleoistas everywhere. You often find butter lettuce in a plastic container (there are known as clamshells) in the produce aisle of your grocery store and most of the time it’s alive, still attached to its root.… Read more

January 23, 2014

Make the decision: eat to live.

By: Leanne Ely I often hear people talk about what they’re going to miss if they have to give up the grains in their diet. “I’ll miss my toast!” or “I’m going to miss my sandwiches for lunch.” Instead of focusing what you can’t have, I encourage you to focus on what you CAN have!… Read more