Get Shorty…(Balsamic-Braised Short Ribs Recipe)

 
Balsamic-Braised Short Ribs Recipe

by Merce Muse for Thrive Market

When it comes to short ribs, the goal is tender, juicy meat that falls right off the bone. Well, there’s an easy way to achieve that transcendent, melt-in-your-mouth texture—make it in a slow cooker. Here’s a recipe that’s intensely savory with a bright, fresh finish from lemon zest and basil.

Balsamic-Braised Short Ribs

Yield: 4 to 6 servings
Active Time:

Thrive_Sharing_0008_9Ingredients

1 tablespoon olive oil
4 pounds beef short ribs, bone-in
1 1/2 teaspoons salt 
Freshly ground pepper 
2 large red onions, cut into wedges
6 cloves garlic, peeled
1 large bunch thyme
2 sprigs rosemary
3 bay leaves 
1 1/2 cups balsamic vinegar 
1 (14-ounce) can chopped tomatoes 
4 1/2 cups beef bone broth 
Small handful basil leaves
Zest of 2 lemons
Large-flake sea salt 

Balsamic-Braised Short Ribs

Instructions

Heat oil in a large skillet over medium-high heat. Sprinkle short ribs with salt and pepper and brown well, about 4 minutes per side. Remove from pan and set aside. Add onion and garlic to the pan and sauté for 4 to 5 minutes until golden.

Add onion, garlic, and ribs into a slow cooker along with the thyme, rosemary, bay leaves, vinegar, tomatoes, and broth. Cook on low for 8 hours or high for 5 hours, until the beef is tender.

To serve, strain the pan juices and skim the fat from the surface. Pour into a saucepan and simmer over high heat until the sauce thickens slightly, about 5 minutes. Serve ribs with sauce spooned over and garnished with basil leaves, lemon zest, and a sprinkle of sea salt flakes.

 

What a Cin……namon Raisin Bread!

It would definitely be a sin not to try this Paleo Cinnamon Raisin Bread! 
 
Paleo Cinnamon Raisin Bread Recipe
Photo credit: Paul Delmont
 

by Merce Muse for Thrive Market

With no yeast, no proofing, and no kneading required, this recipe for classic cinnamon raisin bread is simple enough for even a novice baker to master. And since it’s made without any grains, it’s gluten-free and Paleo-friendly. Slice it up for sandwiches, toast and top it with almond butter, or enjoy straight out of the oven. 

Paleo Cinnamon Raisin Bread

Yield: 1 (9×5-inch) loaf
Active Time:

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Ingredients

1 cup gently packed almond flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 1/4 teaspoon sea salt
1 cup raw cashew butter
4 large eggs
4 egg whites
2 tablespoons water
2 tablespoons apple cider vinegar
1 1/4 cup raisins

Instructions

Preheat oven to 350 degrees and line loaf pan with parchment paper.In a medium bowl, whisk together almond flour, cinnamon, baking soda, and salt.

In the bowl of a stand mixer fitted with the whisk attachment, mix together cashew butter, eggs, and egg whites until smooth. Slowly pour in water, followed by almond flour mixture. Add apple cider vinegar and mix until smooth. Fold in raisins.

Pour into prepared loaf pan and bake 45 minutes, or until a toothpick inserted into the center comes out clean.

 

Tom Brady’s $200 cookbook..wow!

Tom Brady’s $200 cookbook, er, nutrition manual sells out 

You too can learn to eat like Tom Brady for $200.

You too can learn to eat like Tom Brady for $200.

(Al Bello/Getty Images)

There’s nothing deflated about the price of Tom Brady’s new cookbook, a playbook for healthy eating. At $200 for the binder full of Brady-approved recipes, the price tag seems a bit up there, don’t you think? But the high cost of the “TB12 Nutrition Manual” hasn’t scared away his loyal fans and in the week since it went on sale on Brady’s TB12 online store; it’s sold out. The pre-order period is currently closed and the site promises the big-bucks book will be available for sale again in early June, just in time for Father’s Day. But still, $200 for a book? Does it come with Tom and supermodel wife Gisele’s private chef?
During this off-season, Brady’s hyper-strict diet has gotten publicity after his and his wife’s personal chef, Allen Campbell, revealed their quirky eating habits. The Brady family is super-health conscious and steers clear of all kinds of sinful delicacies.

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“I would love to encourage all my teammates to eat the best way they possibly can,” Brady said in a WEEI radio interview in October. “Now, that’s not the way our food system in America is set up. It’s very different. They have a food pyramid and I disagree with that. I disagree with a lot of things that people tell you to do.”

Brady and his Brazilian beauty wife clearly don’t gorge on deep-fried Twinkies and stuffed-crust pizzas.

But Brady also doesn’t eat nightshades because they’re not anti-inflammatory. That rules out tomatoes, peppers, mushrooms and eggplant. Campbell only uses coconut oil to cook with.

The four-time Super Bowl champion also bans white sugar, flour and MSG from their no-nonsense diets. Also, 80% of the food they consume are vegetables, and they absolutely must be organic. The rest of their diet, according to a Boston.com interview with Campbell, consists of lean meats and fish. Regular old salt is replaced with pink Himalayan salt. “It’s very different than a traditional American diet,” Campbell said.
 

In an interview with GQ, Brady said it’s not a cookbook. Rather, it’s a nutrition manual. Whatever it’s called, we can all agree it’s expensive. But that’s apparently because, like Brady’s diet, it’s made of high-quality materials.

According to Brady’s site, the manual is “a limited-edition ‘living document’ containing information about our core TB12 nutritional philosophies and featuring a library of 89 seasonally inspired recipes that you can use to support your TB12-aligned nutrition plan.”

The binder is printed on thick 100 pound text paper and the covers are made from natural wood with a laser-etched logo and title. It’s also designed so the pages can be removed or added with the release of new recipes in the future, available free to those who buy the book.

The website also notes that “due to its unique content and binding, all sales of the TB12 Nutrition Manual are final sale (the manual can not be returned or exchanged).”

Well that might take the air out of your sails.

As a reminder ALL our Paleo recipes are available for download and cost under $200.00…actually they cost $0.00 nothing

A Free Jar of Avocado Oil Mayo, Just for You!

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Where would tuna salad be without mayonnaise and relish to hold it together? What’s a burger without that creamy special sauce? Instead of sticking with the conventional, mass-produced stuff made with sugar and unhealthy oils, opt for something better—Primal Kitchen’s Paleo-friendly mayonnaise, made from avocado oil. And don’t just take our word for it—try it for free. Because we’re such big fans of this mayonnaise, we are giving away thousands of full-sized jars of Primal Kitchen avocado oil mayo! Claim yours today!

Most conventional mayos are made from unhealthy canola and soybean oils, added sugars, and preservatives to “improve taste.” Primal Kitchen Mayonnaise, on the other hand, is made from avocado oil—a heart-healthy oil that is about 70 percent monounsaturated fats. These “good fats” help the body regulate cholesterol levels, as well as increase the absorption of antioxidants and other nutrients. That’s why Primal Mayo is the holy grail of condiments—every dollop of this mayo is so good for you that you can use it lavishly to upgrade the flavor (and nutrition!) of your meal.

Here are just a few of the things that make Primal Kitchen Mayo so special:

  • It’s the only mayo in existence made from nutrient-dense avocado oil
  • Made from cage-free organic eggs and egg yolks
  • Made from vinegar from non-GMO beets
  • Locally produced in Southern California
  • Completely free of dairy, sugar, high fructose corn syrup, and gluten
  • Compatible with gluten-free and low-carb diets of all kinds
  • Made from only five of the highest quality ingredients—and you can pronounce all of them

Plus, this avocado oil mayonnaise is incredibly versatile. It’s absolutely delicious in everything from homemade ranch or Caesar dressing, to tuna or chicken salads, to fresh dips and sauces.

Not an avocado oil convert yet? Well, you’re in luck, because Thrive Market is offering all first-time members a FREE jar of Primal Kitchen’s Paleo-friendly avocado oil mayonnaise! All you have to do is pay the $1.95 shipping fee. Claim your free gift today before they’re gone! This offer applies to new members only, but existing members can also get a free jar when they make a purchase of $50 or more on Thrive!

 

Thanks for making us the fastest growing Paleo health site on the internet! We couldn’t have done it without YOU!

 

A Curry twist to Cauliflower

Curry-Roasted Cauliflower Recipe
As a kid growing-up I always detested cauliflower.  I always swore that I would never, ever eat it.  Well I guess the old adage “never say never” is very apropos as I now love me some cauliflower…especially when it is  prepared like this!!
 
Mild yet hearty, cauliflower is the perfect match for a bold spices like curry and cinnamon. Roasting it with onions allows the edges to caramelize, bringing out a natural sweetness that’s perfectly complemented by raisins and coconut flakes. Since it takes just a few minutes of prep time, this easy side dish will become a regular part of your dinner rotation in no time. 

Curry-Roasted Cauliflower

Yield: 4 servings
Active Time:

Ingredients

4 cloves garlic, sliced
2 1/2 teaspoons curry powder
3/4 teaspoon cinnamon
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Juice of 2 lemons
1/4 cup olive oil
2 heads cauliflower, broken into florets
1/2 onion, thickly sliced
1/3 cup raisins
1/3 cup coconut flakes

Curry-roasted cauliflower

Instructions

Preheat oven to 425 degrees and line two baking sheets with parchment paper.

In a large bowl, whisk together garlic, curry powder, cinnamon, salt, pepper, lemon juice, and olive oil. Add cauliflower florets and onion and toss to coat. Transfer to two baking sheets and arrange in a single layer. Roast in oven 25 to 30 minutes until crispy and cauliflower brown at the edges. Toss with coconut flakes and raisins. Serve warm or at room temperature.

Photo credit: Paul Delmont

Thanks for making us the fastest growing Paleo health site on the internet! We couldn’t have done it without YOU!

 

5 Reasons Diet Soda Is Even Worse Than You Thought

You need to kick that can down the road NOW!

diet soda

 
 
 
by Steve Holt for Thrive Market

After years of damning evidence about the damage sugar-sweetened sodas do to our bodies, more Americans than ever are finally giving it up. In fact, in the last Gallup “Consumption Habits” poll, 61 percent of respondents said they avoid regular soda—up from 41 percent in 2002. This is a good thing, for sure.

But diet soda may be no better—study after study has shown that the zero-calorie substitute comes with its own set of negative health problems. Here are five reasons diet soda may be even worse than you thought.

1. It’s bad for baby

A diet soda habit could impact your unborn child. Just this month, researchers believe they’ve found a connection between women who drink diet soda regularly and the likelihood that their child will be obese down the line.

2. It can harm your gut

In a study conducted last year and published in the journal Nature, scientists found that the artificial sweeteners in most diet sodas—chemicals like aspartame, sucralose, and saccharine—seem to alter gut bacteria (microbiome) and actually cause blood sugar to rise. That sets off a chain reaction that can lead to weight gain, diabetes, and other health problems. And, since research now shows the importance of gut health to whole-body wellness, having that diet soda probably isn’t worth the havoc it could wreak.

3. It can trigger weight gain in old age

It’s time to convince grandpa to kick his Diet Coke habit. According to the results of a longitudinal study published last year in the Journal of the American Geriatric Society, older adults who drank diet soda daily saw their waistlines increase more than 3 inches over nine years—that’s nearly four times more than non-soda-drinkers. Because gaining weight around the belly increases the risk of heart disease and metabolic syndrome, this change comes with some big health risks.

4. It’s tied to diabetes

This one might come as a surprise. Drinking one diet soda a day was associated with a 36 percent increased risk of metabolic syndrome and diabetes in a 2009 study.

5. It messes with your tastebuds,

Because the sweeteners in most diet soda are actually more intense than regular sugar, drinking them regularly confuses the body and dulls the senses to healthier, naturally sweet flavors found in fruit and other foods. In other words, diet sodas may make you crave sugar even more. Artificial sweeteners can also trigger the release of insulin, leading the body to store fat and potentially causing weight gain.

Need one more reason to quit sodas altogether? If you’re drinking one of the major brands, you’re still contributing to the deceptive marketing tactics that attempt to get young people around the world hooked on sugary sodas. This is one of the reasons why the big soda companies aren’t too worried about the decline of consumption in the West: their consumer base in the global East and South is big enough to make up for the amount of people who are quitting on this side of the world.

If you needed any more incentive here are some healthy benefits to putting down that soda that you might not be aware:

regain

 

 

 

 

1. Enjoy clearer thinking
2. Food will have more flavor
3. Less risk of diabetes
4. Improved bone strength
5. You’ll crave junk food less
6. Handle booze better (nix it as mixer)
7. Less insulin = less fat stored
8. Better functioning kidneys

Bottom line, if you’re ready to reclaim your health, you need to break your soda addiction. It may seem tough, but it is possible. …you owe it to yourself and your family!

 

 

What a Banana….Bread Recipe

 Have your banana and eat it too!

 
Paleo Banana Bread Recipe
by Michelle Pellizzon for Thrive Market

Vegan, gluten-free, vegetarian, Paleo. It doesn’t matter what your dietary preference is—fresh-from-the-oven banana bread is always straight up irresistible.

But with a lot of diets, classic banana bread is out of the question. Most recipes call for white flour, granulated sugar and brown sugar, full-fat butter, and of course, bananas (which are pretty high in fructose themselves).

Overall, baked goods aren’t exactly teeming with nutrients. The biggest problem with cookies, cakes, and breads when you’re trying to eat healthier is that they’re full of empty calories.

Take sugar, for example. Cook’s Illustrated has a test kitchen–approved recipe for banana bread that calls for three-quarters of a cup of brown sugar to be folded into the batter—that’s equal to 600 calories of pure carbohydrates. There are no proteins, essential fats, vitamins or minerals, or fiber in sugar, so it’s processed very quickly by the body. This causes blood glucose and insulin levels to spike, and then immediately drop as the body plays catch up (also known as a “sugar rush”).

Over time, excess sugar consumption can lead to insulin resistance, which leads to metabolic syndrome, obesity, heart disease, and even Type 2 diabetes. At the end of the day, sugar contains a lot of calories that are used purely for energy, but lacking a lot of the necessary nutrients we need to stay healthy.

The same could certainly be said for other popular baking ingredients like processed white flour and artificial flavors and sweeteners—they’re high in calories, but relatively low in nutrition. And if you’re trying to lose weight or live a healthier lifestyle, that’s the exact opposite of what you want. But eating better doesn’t mean eschewing all your traditional favorite foods. It might involve a little more research and recipe testing, but it’s possible to have your banana bread and eat it, too.

Now that you’re up to speed on alternative flours, natural sweeteners, and Paleo-friendly cooking oils, it’s time to reveal our ultimate banana bread recipe. From the kitchen of Merce Muse, our food editor extraordinaire, this loaf went through a few different iterations before this recipe was finally deemed “The One.”

It calls for five extra-ripe bananas to really nail down the classic flavor and add natural sweetness and moisture to the batter. For the alternative flour, it was important to choose one that would retain a dense, almost gooey texture even when fully cooked so the loaf dry up and crumbly. Because coconut flour tends to be a little drier, Merce opted for almond flour instead. The recipe also calls for grape-seed oil because it has a slightly more buttery flavor than most cooking oils, but you could also use coconut oil instead.

Paleo Banana Bread

Yield: 12 mini loaves, or about 24 servings
Active Time: 10 minutes
Total Time: 30 minutes

Ingredients

5 large, ripe bananas
3 ½ cups almond flour
¼ teaspoon ground cardamom

¼ teaspoon cinnamon
¼ teaspoon vanilla powder

1 ¼ teaspoons sea salt
1 ¼ teaspoons baking soda
3 large eggs

½ cup light agave
¼ cup coconut oil or grapeseed oil
½ cup chopped walnuts, plus more for garnish

Instructions

Preheat oven to 350 degrees and spray a mini loaf tray with nonstick spray.

Place bananas in the bowl of a food processor and pulse until just blended. Set aside.

Whisk together almond flour, cardamom, cinnamon, vanilla, sea salt, and baking soda in a large bowl. In a small bowl, whisk together eggs, agave, and grapeseed oil. Fold the wet ingredients into the dry and thoroughly combine. Fold in the pureèd bananas and walnuts. Let dough sit five minutes.

Divide dough between the tray’s 12 pre-greased molds, sprinkle extra chopped walnuts on top, and bake 15 to 17 minutes. Let loaves cool in molds slightly before serving.

Paleo bakers, we want to hear from you! What are your favorite must-have ingredients for recreating your favorite “bad” desserts in a health-conscious way? Let us know in the comments below.