Bada Bing!

Madonna Mia! The “Mob” has apparently realized that there is gold to be found in the olive oil business.  Authentic extra-virgin olive oil takes a lot of time, expense, and labor to make. On the flip side, it’s quick, cheap, and easy to doctor it. So enter the “Boys” who have have been involved in scamming us by selling  canola oil disguised as the far more healthy and expensive   option, olive oil.


After all these years of purchasing what was believed to be the ” healthy” cooking oil instead of the muck used at fast food dives,  we conceivably have been had!  Okay, so maybe not all the oil we’ve purchased was compromised, but by many estimates at least half of it was.


An official investigation into the matter came to the conclusion that four out of five bottles of olive oil are indeed at the very least compromised with cheap alternative oils. Four out of five…WOW, what are the odds that anyone of us has been had?


The most common form of adulteration comes from mixing extra virgin olive oil with cheaper, lower-grade oils. Sometimes, it’s an oil from an altogether different source — like canola oil or colza oil. Other times, they blend extra virgin olive oil with a poorer quality olive oil. The blended oil is then chemically deodorized, colored, and possibly even flavored and sold as “extra-virgin” oil to a producer. In other words, if you find a major brand name olive oil is fake, it probably isn’t the brand’s fault. Rather, it’s their supplier’s.

“Extra Virginity“ Paleo Diet Oil

According to author Tom Mueller’s book “Extra  Virginity“ more than half of all olive oil is either completely composed of low quality canola and soy bean oils, or contains some percentage of actual olive oil which is then debased with the aforementioned cheaper canola and soy alternatives.  You really have to  give Tom credit for not being fearful of “swimming with the fish” by exposing one of the mobs illegal money pipelines especially when you realize that the Italian olive oil export industry is worth over 4 billion dollars.,,,yes BILLION!

Why is real Olive Oil important to the Paleo Diet?


The health benefits of olive oil are likely due to its unique combination of oleic acid, a monounsaturated fatty acid (MUFA) and polyphenols, also called phenolic antioxidants. Both MUFAs and polyphenols are associated with diverse health benefits including decreased risk factors for heart disease, decreased risk for cancer, diabetes, osteoporosis, and Alzheimer’s as well as improved symptoms associated with rheumatoid arthritis. It’s no wonder olive oil finds itself in the research spotlight. Let’s take a closer look.

Heart Disease: Olive oil intake reduces generalized inflammation as shown by decreased levels of C-reactive protein. Olive oil has also been shown to decrease oxidative damage to LDL cholesterol particles, decrease blood pressure, and improve arterial (blood vessel) function.

Cancer: Oxidative damage by free radicals that can lead to the proliferation of cancer cells is mitigated by both olive oil’s oleic acid and phenolic antioxidants. Furthermore, studies have shown that oleic acid may fight cancer development on a genetic level by altering gene expression.

Diabetes: MUFA rich olive oil is associated with weight loss, improved insulin sensitivity and improved carbohydrate metabolism.

Osteoporosis: Olive oil polyphenols have been shown to increase the concentration of total osteocalcin and other bone formation markers as well as the activity of osteoblasts.

Rheumatoid Arthritis: The polyphenol oleocanthal, prevents the production of pro-inflammatory enzymes the same way ibuprofen does, decreasing pain and stiffness. MUFAs are also associated with decreased symptoms.

Alzheimer’s: In mice, oleocanthal derived from extra-virgin olive oil was shown to remove beta-amyloid plaque from the brain.


How to Select and Store Olive Oil

Paleo EVVO

Paleo EVVO


There are several grades of olive oil denoting quality. “Extra virgin olive oil” (EVOO) contains the highest concentration of polyphenols and the best flavor. EVOO is from the first pressing of the olives. No solvents are used and if heat is applied, the delicate flavor along with the integrity of the oil must not be altered. If EVOO is cold pressed, the pressing is slow to generate minimal heat, which preserves flavor. EVOO can only contain up to 0.8% acidity. “Virgin olive oil” is also from the first pressing but contains up to 2% acidity and the flavor is not quite as good as EVOO. “Refined olive oil” has undergone processing that may include heat, solvents and/or filtration to improve the flavor and aroma of poor quality oil. “Olive oil” used to be called “pure olive oil” and is a blend of refined olive oil and virgin olive oil. Blends are typically used in foods labeled “packed in olive oil.” “Olive pomace oil” is refined and used commercially. “Lite”, “light” and “mild” olive oil refers to oil that has undergone fine filtration to remove most of the natural color, aroma and flavor.

Whether you’re cooking with olive oil, using it as a finisher, making dips and dressings or simply drizzling it over food, high quality olive oil is essential to ensuring its integrity and therefore its health benefits. Here are some important things to look for when choosing high quality olive oil:

  1. Buy extra virgin olive oil in a dark bottle that’s been cold pressed.
  2. Make sure there’s a harvest date and don’t confuse this with the best buy date, which is calculated from the date the oil is bottled. After pressing, the olive oil may have been sitting around in storage for a long time going rancid before bottling. Buy your olive oil within six months to a year of the harvest date.
  3. Know where your olive oil comes from. Unfortunately, many European olive oils sold on American shelves are actually blends of lower quality oils, which are sometimes not even olive oil at all! A high quality grower will name the region the olives come from.
  4. A really good olive oil will list the cultivars, or those olives the oil is composed of.
  5. Look for a seal of approval, which certifies truth in product quality. Two major seals to look for are the California Olive Oil Council (COOC), and the International Olive Oil Council (IOOC).
  6. If you’d like to avoid the possible use of pesticides, fungicides and herbicides, buy organic olive oil.

Olive oil will keep for about one year if stored in a sealed container in a cool dark cupboard. You can refrigerate olive oil, which does not alter the quality but may alter the taste. Olive oil solidifies in cold temperatures and to return it to liquid, simply place the bottle in warm water for a few minutes.


How can you tell if your oil’s fake?


Unfortunately, you can’t simply go by taste alone. So, if you can’t go by taste alone, how can you tell?

First, extra-virgin olive oil ought to be comprised of mostly monounsaturated fat that grows more solid when cold. If you put a real extra-virgin olive oil in the refrigerator, it ought to become thick and cloudy as it cools completely (some oils made from high-wax olive varieties will even solidify). It should be noted, however, that this is not a fail-proof test. That’s because adulterated oils may also become thick and cloudy in the refrigerator. After all, some adulterated extra-virgin olive oils are cut with low-grade, refined olive oil. Those would still clump up. Other adulterated extra-virgin olive oils are cut with just enough of the cheaper oils that they’ll still be mostly olive oil, so they’ll have some clumping, too. If, however, the oil you put in the fridge fails to thicken at all (still appearing as clear and runny as it did at room temperature), then you know something certain: that it’s fake!

Second, extra-virgin olive oil ought to be flammable enough to keep an oil lamp burning. Again, this isn’t a fail-proof test, and for the same reasons. But, it is certain that if your so-called “extra virgin olive oil” doesn’t keep a wick burning, it isn’t extra-virgin at all, but instead contains refined oils.


It sure isn’t poison…Coconut Oil!

Is Coconut Oil ‘Pure Poison’? Here’s What Studies Actually Say

A Harvard professor recently went on a rant against coconut oil that’s got everyone spooked. Don’t fret just yet.

If you add coconut oil to your morning smoothie, stir fry your veggies in it, or swish it around in your mouth in the name of your oral hygiene, you’re probably not thrilled by Harvard professor Dr. Karin Michels’ recent declaration that coconut oil is “pure poison.”

Thanks to its high levels of saturated fat, Michels argued, coconut oil is “one of the worst foods you can eat.” She added that coconut oil is actually more unhealthy than traditional lard. While Michels isn’t wrong about the whole saturated fat thing — coconut oil contains 12 grams of saturated fat per tablespoon — the coconut oil conversation is more nuanced than Michels’ statement is leading people to believe. Let’s take a closer look.

The Conflicting Science Around Coconut Oil

During the low-fat craze a few decades back, coconut oil was something dieters wouldn’t touch in a million years. Why would they cook their vegetables and meat in pure fat? But as doctors and nutritionists came to understand that simple carbohydrates and sugar are more likely to lead to weight gain than fat is, researchers began studying coconut oil, and people started giving it another chance.

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While scientists never reached any conclusions that should have elevated coconut to its extreme superfood status, what they found wasn’t all bad — and it certainly wasn’t poison.

Coconut oil is is packed with phytochemicals that have beneficial antioxidant, anti-inflammatory properties. In other words, coconut oil consumption could help prevent disease. Another study found that coconut oil raises the body’s levels of beneficial HDL cholesterol, or “good” cholesterol.  

These findings are helpful, but a lot of the information floating around about coconut oil and its fat-burning properties is a bit skewed.

For example, a 2008 study out of Columbia University found that regularly consuming 100 percent medium-chain fatty acids causes the body to burn fat and leads to weight loss. This became one of the most commonly cited coconut oil studies, but here’s the thing: Coconut oil only contains 14 percent medium chain fatty acids. In other words, coconut oil is not necessarily a magical fat-burning oil. Study co-author Marie-Pierre St-Onge went on to say, “I think the data that we’ve shown with medium chain fatty acids have been extrapolated very liberally. … I’ve never done one study on coconut oil.”

How Much Coconut Oil Should You Actually Eat?

In 2017, the American Heart Association analyzed years of research and data on the link between saturated fat and heart disease and released a report stating that there was an alarmingly strong link between the two.

Coconut oil is 82 percent saturated fat, and this word of warning caused people all over the country to swear off their coconut oil smoothies and stir-fries. And while there’s no question that downing spoonfuls of coconut oil on a daily basis is a bad idea, if you like the taste, there’s no reason to ditch it altogether.

But it’s probably best to stick to one tablespoon a day, and pay attention to what kind of coconut oil you’re consuming. One study found that virgin coconut oil doesn’t seem to have the same harmful effects as highly processed oils, so become more of a label detective the next time you go grocery shopping and stick with virgin.

At The End Of The Day, It’s All About Balance

Max Lugavere, author of the book Genius Foods, posted a Facebook video on Tuesday to help combat the hysteria surrounding Michels’ comments. He also told HuffPost that calling coconut oil poisonous is “hyperbolic, click-baity and not supported by any good evidence.”

“The most recent meta-analysis of fat consumption, cardiovascular disease and early mortality has not defined any clear association between saturated fat consumption and risk for heart disease or early death,” he said. “On the other hand, coconut oil is also not the miracle food most health gurus will make it out to be. Although, it does contain medium chain triglycerides, which can be beneficial in certain contexts. But in terms of the healthy oil that is most supported from an evidence standpoint, that trophy must go to extra-virgin olive oil, which is the hallmark of the Mediterranean dietary pattern, adherence to which is associated with a risk reduction for a broad array of conditions.”

So no, coconut oil isn’t poison. In fact, it probably has some solid health benefits. It only becomes dangerous when you consume too much of it, so as long as you moderate your consumption, feel free to keep drinking those mouth-watering pineapple-coconut oil smoothies that taste suspiciously like a piña colad

Back by popular demand…The Polling Place!

We’re back…

Welcome to the most prestigious and influential (yeah, right) Paleo Polling Place on the internet!  Each week we will present a deep and thought provoking (oh, Madonna Mia) question that you can respond to in a completely anonymous manner.  It doesn’t cost anything so please feel free to cast your vote.  Express Yourself….


And this weeks totally irrelevant question is…




Let’s go for a dip..a Lemon Garlic Cauliflower Dip

Lemon Garlic Cauliflower Dip With Carrot Chips Recipe

by Nicole Gulotta for Thrive Market
Here’s a hummus hack you’ll love—make it with cauliflower! We’ve got nothing against garbanzo beans, but cauliflower also whips up to a smooth base you’ll love for dipping everything from veggie chips to pita bread. An infused garlic oil amps up the flavor, and if you purée the ingredients for at least 2 minutes—trust us on this—you’ll have a creamy dip that’s every bit as satisfying as the original.

Lemon Garlic Cauliflower Dip With Carrot Chips

Yield: 3 to 4 servings
Active Time:

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⅓ cup extra virgin olive oil
2 teaspoons garlic powder
1 small head cauliflower, cut into florets
¼ cup tahini
Zest and juice of 1 lemon
1 teaspoon sea salt
½ teaspoon turmeric
Bare Ranch Carrot Chips, for serving


Add oil and garlic powder to a small saucepan; simmer 2 to 3 minutes, then remove from heat. Bring a large pot of water to a boil. Gently drop in cauliflower and cook until the florets are tender and easily pierced with a fork, about 10 minutes. Drain cauliflower and add to a food processor. Add garlic oil from the saucepan, tahini, lemon zest and juice, salt, and turmeric; purée until smooth, about 2 to 3 minutes. Refrigerate for at least 2 hours, then serve with carrot chips.

Where’s the beef ??

The Beef Of The Future Is Here, And It’s Not Made Of Meat

Impossible Foods and Beyond Meat could give our planet the break it needs from meat. Even White Castle agrees.

There’s something about a hamburger that can take over your mind in an instant. Upon a whiff of sizzling meat, the brain has a new primary objective: Get meat.

What is it that makes our minds go nuts for burgers? Maybe it’s primal wiring that goes back tens of thousands of years, when we first started cooking meat over fire.

There are three reasons I’ve begun to refrain (sometimes) from indulging in one of my favorite things.

The first is simple: I don’t always feel great after I eat a beef burger. My state of being becomes sluggish and bloated, which is admittedly often a fair trade for the satisfaction of a hot, bloody, meaty flavor bomb.

The second reason is health. Meat is ubiquitous in the everyday American diet, with meat consumption expected to hit an all-time high in 2018. The average American eats more than 220 pounds of meat per year, polluting our arteries as well as the environment. In other words, it’s unsustainable.

(It should be noted, however, that giving up meat doesn’t always translate into a “healthier” lifestyle. While 6 percent of the U.S. population now identifies as vegan ― versus 1 percent in 2014 ― that doesn’t seem to be making any meaningful dent in the upward trend line of obesity.)

The third reason I occasionally abstain from eating meat is for the welfare of animals. It’s easy to forget that 100 years ago, if you wanted meat, you’d have to go kill the animal yourself. In today’s world, the guilt has been completely removed.

So how are we supposed to satisfy a burger craving with all this guilt on our shoulders? Maybe ignorance is bliss, but ideally there’s a better answer.

Enter ‘fake meat’

Fake meat could be the answer, and there are two main players in the fake meat space that I like to call the “future food” movement: Impossible Foods and Beyond Meat.

Impossible’s product ― it’s known for looking and tasting just like real meat, blood and all ― is exclusively served in restaurants. It gained some popularity after being served at David Chang’s Momofuku Nishi two years ago, which was when my mind was blown by the convincing aroma and “blood” dripping down my arm after the first bite. It’s now served in over 1,200 locations across 20 states.

Beyond Meat also attempts to mimic real beef, though perhaps slightly less convincingly. It got its start in grocery stores like Whole Foods, selling its product in the meat case alongside the real thing, which is something the meat industry isn’t too happy about. The brand has now also moved into restaurants.

Together, Impossible Foods and Beyond Meat have raised nearly $500 million to help spread the word and scale their operations.  

But seriously. What’s this stuff made of?

Imagine a vegan burger patty that sizzles, smells and bleeds like the real thing, and that’s what you’ve got. It’s nothing like the grainy, seedy, bean-y imposters that veggie burgers of days past have been. But Impossible and Beyond Burger are both made entirely from plants.

Beyond Burgers are made primarily from pea protein and includes beet juice extract for color. 

The secret ingredient in the Impossible Burger, the one I find more convincing of the two, is a compound called “heme,” which is what carries oxygen in the blood of living things. It’s what makes meat taste like meat, and the team at Impossible has figured out how to produce heme by using plants and a secret fermentation process.

An Impossible Burger representative stated that their engineered heme is “identical to the essential heme humans have been consuming for hundreds of thousands of years in meat. And while it delivers all the craveable depth of beef, it uses far fewer resources.” 

And that is what’s really exciting.

What’s the environmental impact of fake meat?

These patties are much better for us and the planet. Pound for pound, Impossible Burger says it uses 75 percent less water, generates 87 percent fewer greenhouse gases and requires one-twentieth the land compared with beef from cows. 

Even if you’re not a mathematician, napkin calculations will tell you that if Impossible can get the economies of scale working in its favor, it could theoretically have a product that costs one-tenth that of beef. If these fake meats truly take off, fast-food chains will have no choice but to serve products like this down the line.

Beyond Meat’s website touts that its mission also includes “positively impacting climate change, conserving natural resources and respecting animal welfare.”

So how do I get my hands on one of these things?

Many independently owned restaurant across the country, even Saxon & Parole, a Michelin-starred New York eatery, serve Impossible Burgers on their menu.

But the biggest restaurant group selling this product by far is White Castle, America’s oldest burger chain. You can pick up “The Impossible Slider” at 140 of its locations.

White Castle's The Impossible Slider is advertised on its menu this way: "It sizzles, tastes and smells just like a real beef
White Castle’s The Impossible Slider is advertised on its menu this way: “It sizzles, tastes and smells just like a real beef patty — but guess what? It’s made from plants and for a limited time you can try this one of a kind Slider! The Impossible Slider with Smoked Cheddar Cheese. Amazing taste, plant based!”


White Castle Vice President Jamie Richardson explained how this came to be. He said that two years ago, customers asked for more vegetarian options, so the company began selling Dr. Praeger’s vegetarian patties.

Impossible seemed like the next logical step,” Richardson said, “plus it’s a value proposition we’re making to our cravers. Our Impossible Sliders are $1.99 a pop. We feel everyone should be able to try something new and no one else is serving at that price point. It’s been a home run from the beginning.”

While White Castle practically invented its industry in 1921 with the original slider, it’s interesting to consider what a meatless future may bring. Businesses are always looking to reduce cost and increase efficiency, and serving meats like Impossible provides the potential to do both across the whole supply chain.

Impossible told us its mission is “to transform the global food system to support the planet and growing human population. Our goal is to replace animals as a food production technology by 2035. We aim to get the cost of the Impossible burger below the cost of meat from a cow as soon as possible, but it will require scaling the business to make that happen.”

It will also require something that’s better than the real thing.

Its success will depend on how convincingly delicious it is

You’re going to have to try one. In my experience, Impossible and Beyond Burger taste better than low-end beef burgers by a mile. They’re probably better than 80 percent of all burgers I’ve consumed. 

Impossible states that a blind taste test conducted in 2012 resulted in only 6 percent of the tasters preferring the faux meat. The latest test, however, produced a 48 percent preference for Impossible.

The graph is moving in the direction of making a power play in the industry. I’d invest now if they’d let me: Bill Gates already has.

Is this going to hurt the meat industry?

So is the future of meat meatless? White Castle says the future is a mix of meat and plant-based options and Impossible says the future is all plant-based. The truth could be somewhere in the middle.

Products like Impossible and Beyond Burger can help us reduce meat consumption in our over-populated world and potentially give you something delicious to love, too.

Hot Java Pancakes

Paleo Coffee Pancakes Recipe

October 12, 2017 by Nicole Gulotta for Thrive Market
If you crave a morning buzz to start your day off right try these healthy & DELICIOUS Coffee Pancakes! These pancakes are packed with protein, only take around 10 minutes, and will give you a nice little boost! In this recipe, coffee replaces buttermilk so you can eat sans lactose, and the gluten-free, Paleo flour mix fuels your short stack with six grams of protein per serving. 

Paleo Coffee Pancakes

Yield: 3 servings
Active Time:


¾ cup Birch Benders Paleo Pancake & Waffle Mix
⅔ cup brewed Kicking Horse Smart Ass Whole Bean Coffee, Medium
1 teaspoon ground Kicking Horse Smart Ass Whole Bean Coffee, Medium
1 tablespoon ghee
Maple syrup, for serving


Preheat oven 200 degrees F. Stir all ingredients in a medium bowl and let sit for 3 to 5 minutes, or until slightly thickened. Melt ghee in a large skillet over medium-high heat; swirl to coat pan. Scoop ¼ cup of batter into skillet; cook for 2 to 3 minutes, then flip and cook the other side, an additional 1 to 2 minutes more. Remove and store in oven to keep warm while you make the remaining pancakes. Serve with syrup.

Recipe credit: Angela Gaines




Damn, they actually work!

Damn, they actually work!!

Do you believe in magic?  You just might after you see this “magical” towel in action to believe how powerful it is!

To view video please click anywhere on below picture

At first, we were very much like you. We were skeptical. We did not believe that this “Magical” towel was any different from other towels sold at a local store. In fact, this very same towel was introduced to us several years ago. We’ve put it aside until recently, where we’ve started to test it.

We were all blown away on the performance of this advanced technology!

This is NOT just a regular towel or even a micro fiber towel that many are raving about. This is a revolutionary piece of fabric that contains Nanolon Fiber technology and it is 100 times thinner than one human hair! Each square inch of this towel contains almost 100,000 Nanolon Fiber which captures liquid, dust, dirt and grime like a magnet, without any toxic chemical.

This replaces expensive paper towels and toxic chemical cleaners that are wreaking havoc on your health and our environment! In fact, this magical towel can save you thousands of dollars!

All you need is this Nanolon Fiber Towel and Water to clean virtually anything – even the permanent marker on your mirror!


It’s Pumpkin time Whoopie (pies)

Pumpkin Whoopie Pies With Coconut Hazelnut Filling Recipe

by Nicole Gulotta for Thrive Market
It’s Pumpkin time Whoopie!  Yes,  here we are again at that time of year when the leaves start changing colors, football is back, the baseball play-offs are heating-up and pumpkins will be popping-up everywhere.  Regardless of where you turn you will see something infused with pumpkin whether it be pie, pancakes, muffins, beer/ale, shampoo, etc., etc. To help get you into the pumpkin spirit you’re going to love these decadent treats. 
Pipe a creamy filling between tender cookies, and you’ve got whoopie pies—a great excuse to eat two cookies at once, if you ask us. Since we can’t get enough pumpkin spice this time of year, we used an easy, gluten-free mix from Simple Mills and paired it with a decadent Nutiva hazelnut filling. It’s a match made in dessert heaven.
 You can’t beat FREE!
Whoopie Pumpkin Pies
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  1. Pumpkin Whoopie Pies With Coconut Hazelnut Filling
  2. Yield: 7 to 8 whoopie pies
  3. Active Time: 20 minutes
  4. For the cookies
  5. 2 large eggs, room temperature
  6. ⅓ cup coconut oil, melted
  7. 1 teaspoon vanilla extract
  8. 1 (9-ounce) box Simple Mills Pumpkin Muffin Mix
  9. For the filling
  10. ½ cup coconut butter
  11. ½ cup Nutiva Organic Classic Hazelnut Spread
  1. Preheat oven to 350 degrees F and line a sheet tray with parchment paper.
  2. Whisk the eggs, coconut oil, and vanilla.
  3. Add muffin mix and stir until combined.
  4. Using a 1 tablespoon measuring spoon, scoop batter onto sheet tray about 2-inches apart.
  5. Flatten each cookie with your fingertips, then bake for 8 to 10 minutes. Let cool.
  6. Make the filling
  7. Place coconut butter in a small bowl. Using an electric mixer, whisk until light and fluffy.
  8. Add hazelnut spread and whisk until blended.
  9. Scrape into a piping bag, then refrigerate for 10 to 20 minutes.
  10. Assemble the whoopie pies
  11. Pipe frosting over the bottom of a cookie and place another cookie on top.
  12. Repeat with remaining cookies.
My Healthy Paleo

Incredible edible BALLS (Coconut Lemon)

After just one bite everyone will be saying “Wow. these are incredible balls”! Yes, these little guys are packed with healthy ingredients that are slightly sweet and full of texture and flavor. They’re paleo, vegan, and gluten-free, so they fit into almost any healthy lifestyle. 

These are naturally sweetened with dates. You get a little extra crunch from the chopped cashews inside. And that lemon zinger comes from lemon juice along with a bit of lemon zest sprinkled in just to jack-up the tartness a bit more.

There’s nothing to cook with these of course. Just some simple ingredients blend together and then mix with shredded coconut, I used 3/4 cup of  Anthony’s  Organic Shredded Coconut Flakes really good stuff!

Just roll them up into little balls, glide them over some loose shredded coconut to coat, and these are ready to enjoy.

Just one tip: If your final mix seems a little too wet to form into balls, just add a bit more shredded coconut to firm them up. Or if the mixture turns out a little on the dry side, a tiny bit of coconut oil should solve that problem.

Coconut Lemon Balls
Yields 23
No bake Coconut Lemon bite size Balls...perfect zing of lemon!
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Total Time
10 min
Total Time
10 min
  1. 1 cup raw cashew nuts
  2. 1 cup Medjool dates pitted or any other dates
  3. 3/4 cup unsweetened shredded coconut
  4. 1/4 cup chia seeds
  5. Zest from 1 lemon
  6. 1 1/2 tablespoon lemon juice
  1. Add the cashew nuts to a food processor and pulse a few times until chopped.
  2. Add the dates, 1/2 cup of the shredded coconut, chia seeds and process until well combined.
  3. Add the lemon zest + juice and mix until all the the ingredients come together to form a dough.
  4. With slightly damp hands, roll half tablespoon of the mixture into balls, then roll each ball in the remaining shredded coconut.
  5. Refrigerate for approx 60-min
My Healthy Paleo


Tickle my Ribs

In the quest for those tender bites of fall-off-the-bone goodness, you are going to need the patience to slow cook the ribs in the oven, with plenty of spices of course. To keep it perfectly Paleo, you are also going to need 1 cup of  KC BBQ sauce which we highly recommend as it is Certified Paleo-friendly, naturally gluten-free, vegan, non-GMO and never made with high fructose corn syrup, MSG, distilled vinegar or artificial ingredients. 


It does take some time to extract all the succulent flavors, 3-4 hours or so, but don’t be dismayed by that fact as these bad boys are worth every minute spent.


Tickle My Ribs
Serves 4
A feast for your palate and an easy to make Oven Baked Baby Back Rib recipe!
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  1. 2 1/2 lbs. baby back pork ribs, membrane removed
  2. 1/4 cup chili powder
  3. 1 tbsp. paprika
  4. 1/2 tbsp. garlic powder
  5. 1/2 tbsp. onion powder
  6. 1 cup KC BBQ sauce
  7. Sea salt and freshly ground black pepper
  1. Preheat oven to 275 F.
  2. In a bowl, combine the chili powder, paprika, garlic, onion, and season to taste.
  3. Season the ribs with the chili powder mixture generously on both sides.
  4. Place the ribs in a baking dish, cover and place in the preheated oven.
  5. Bake the ribs 3 to 4 hours or until the meat falls off the bone.
  6. Generously brush the ribs with the BBQ sauce on both sides, and place on back on the baking sheet.
  7. Broil the ribs 4 to 5 minutes on each side, or until sauce has caramelized.
  8. Let the ribs rest 4 to 5 minutes before serving.
My Healthy Paleo, Inc.








When the frost is on the Pumpkin (Latte)

Vegan Pumpkin Spice Latte Recipe

by Nicole Gulotta for Thrive Market
Well here we are again at that time of year when the leaves start changing colors, football is back, the baseball pennant races are heating-up and pumpkins will be popping-up lattejpgeverywhere.  Yes everywhere you turn you will see something infused with pumpkin whether it be pie, pancakes, muffins, beer/ale, shampoo, etc., etc.  To help ease you into this pumpkin wonderland here is a delicious Pumpkin Spice Latte recipe that is certain to get your taste buds pleased. 
Cool fall mornings call for hot, steamy lattes. Our seasonal sip starts with a pour of your favorite coffee, then whisks in pumpkin purée, spices, and a touch of syrup for sweetness. Top off this dairy-free drink with a dollop of coconut cream. It’s a delicious way to get your pumpkin spice fix all season long.
Pumpkin Latte
Serves 2
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  1. For the latte
  2. 2 cups Califia Farms Almond Milk Barista Blend
  3. 2 tablespoons pumpkin purée
  4. 1 tablespoon maple syrup
  5. 1 tablespoon ground cinnamon
  6. 2 teaspoons ground ginger
  7. ½ teaspoon ground nutmeg
  8. ¼ teaspoon ground cloves
  9. 1 cup Califia Farms Cold Brew Concentrate
  10. For the toppings
  11. Ground cinnamon, optional
  12. Star anise, optional
  13. Coconut cream, optional
  1. Add almond milk, pumpkin puree, maple syrup, and spices to a deep sauce pan over medium heat.
  2. Whisk until blended and heated. Using a hand-held immersion blender, carefully blend until milk starts to foam.
  3. Turn off heat. Fill 2 mugs with ½ cup coffee each and warm in microwave for 1 minute. Divide the milk mixture between two mugs.
  4. Top with a sprinkle of cinnamon, star anise, and coconut cream, if using.
My Healthy Paleo

The Rolling Scones (Pumpkin)

The Rolling Scones (Pumpkin)

One taste of these delicious treats with your morning  cup of coffee and you‘ll agree that Wild Horses couldn’t tear you away from them.  These golden-orange scones are packed with pumpkin flavor and heavily spiced with cinnamon. They’re incredibly tender and moist and provide Satisfaction without the use of Brown Sugar.

The spiced pumpkin glaze is the finishing touch: it adds just the right amount of sweetness (the scones themselves aren’t overly sweet), which enhances the pumpkin flavor and look.  Use caution when eating as you will be Jumping Like Jack Flash after just one bite!
The Rolling Scones (Pumpkin)
Serves 15
Wild Horses won't be able to drag you away from this delicious pumpkin flavored treat.
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  1. 4 eggs
  2. 1-1/2 cups coconut butter, or 5 cups shredded, unsweetened coconut
  3. 1/2 cup olive oil
  4. 1/2 cup coconut flour
  5. 1/2 cup canned pumpkin
  6. 1/3 cup raw honey
  7. 2 tsp. cinnamon
  8. 3/4 tsp. ginger
  9. 3/4 tsp. baking soda
  10. 1/2 tsp. allspice
  11. 1/2 tsp. sea salt
  12. Glaze Ingredients
  13. 3/4 cup coconut oil or cocoa butter, melted and cooled
  14. 2 T. raw honey or maple syrup
  15. 1/2 tsp. vanilla
  16. 1/8 tsp. cinnamon
  17. 2 dashes of stevia, optional
  1. Preheat oven to 325 degrees
  2. Grease a large cookie sheet. Set aside.
  3. In a small mixing bowl combine the following dry ingredients: coconut flour, baking soda, sea salt. Whisk together with a fork and set aside.
  4. In a food processor fitted with a metal blade place, either 5 cups shredded coconut, or 1-1/2 cups coconut butter. If the shredded coconut, process for 5-10 minutes until runny butter is formed.
  5. Add the remaining ingredients to food processor: eggs, oil, pumpkin, honey, spices and sea salt. Process for about 25 seconds.
  6. Add coconut flour mixture, and process again, briefly, until it is fully incorporated, without over-mixing. Allow batter to sit and thicken for 5-10 minutes.
  7. Scoop batter into neat mounds on prepared cookie sheet. Bake until golden brown all over, with darker brown tinges.
  8. Directions for Glaze
  9. Allow scones to cool on rack before chilling or dipping in glaze.
  10. Whisk together all of the ingredients in a medium size bowl.
  11. Chill cooled scones in freezer for 10 minutes before dipping their tops, to facilitate the glaze setting up/hardening.
  12. Dip the top of each scone once; then place on parchment lined cookie sheet.
  13. Garnish the glaze with a fresh grating of nutmeg or a sprinkle of cinnamon. Or top each with pieces of crystallized ginger.
My Healthy Paleo








Oh Sofia….once is not enough!

Once is not enough when it comes to viewing Sofia Vergara so here is a reprint of a previous post.  Enjoy….

Sofia Vergara poses completely nude for ‘Women’s Health”

Sofia Vergara is the star of September’s “naked” issue of Women’s Health magazine. 

“Here’s a woman, 45, being able to show her body,” the “Modern Family” actress said of her feature. “It’s not like before, when it was just young girls who would make the cover of a magazine.”

According to the magazine’s editor in chief, Amy Keller Laird, the team at Women’s Health wanted to find a cover star who would appeal to a global audience ― as the issue will appear on stands across five continents, in 15 countries ― and be empowering.

“The goal is to show really confident, strong women in their own skin,” Keller Laird said, per Women’s Wear Daily. “Step one was finding someone who would resonate around the world, and there’s only a few people who do that.” 


Vergara, born in Colombia and named to Forbes’ list of top-earning international stars last year, was one of those people. And while the naked issue might seem like it’s focused on physicality, nakedness, for the magazine, is a broader concept. 

“We are looking at nakedness not just literally and physically, but mentally, emotionally, metaphorically,” Laird added. “We wanted to make sure to take the concept and not be utterly cheesy about it.”As for Vergara, she’s at a stage in life in which she’s embracing change. 

“I’m 45,” she told the magazine. “Even if you want to, at this time in your life, you can’t be perfect. It’s not that you hate it, or that you’re upset about it, but it is our reality.” So she’s not striving for something unrealistic. “We’re changing. I see it happening to me. I want to look my age, but I want to look great. I think if you are obsessed with this ‘I want to look younger’ thing, you’re going to go crazy.”











Bottoms Up

Bottoms Up: These Are the Alcoholic Drinks You Can Have If You’re Paleo

The hardest part of starting any diet is figuring out what you’re allowed to eat and drink — and what you’re not. The Paleo diet is known for restricting grains, sugar, and dairy, but when it comes to alcohol, things get a bit confusing. There isn’t a definitive answer out there on which kinds of booze you’re allowed to indulge in on the Paleo diet, but there are a few easy rules to remember if you don’t want to miss out on happy hour.

First of all, know that beer is the least Paleo-friendly alcohol out there, so you should likely avoid that at all costs. Nearly all beer is made from wheat or barley, meaning it’s full of gluten. It’s also very high in carbs, and Paleo food is naturally very low-carb, so this beverage goes against the most primary Paleo guidelines.



Now let’s talk about liquors. Vodka, gin, and tequila are said to be the best choices for Paleo folks. Most vodka is distilled from potatoes, although there are a few that are made from grains (like Grey Goose), and those are the ones you should avoid. Gin is distilled from botanicals like juniper, coriander, or cinnamon, so you can enjoy this clear liquor without much concern. If you’re into tequila, make sure you’re looking for the kind that’s made from 100 percent agave. There are some out there that have been partly made from grains, so take a look at the label before you pour yourself a drink.

Just make sure you’re ordering these liquors without any sugary mixers or added flavors. It’s best to enjoy these drinks straight up, on the rocks, or with some soda water. The fewer preservatives and carbs you can put in your body, the better.

Another drink you can have is hard cider. It’s made from fermented apples or pears and doesn’t normally contain gluten, so it makes a good substitute for beer if you’re feeling like a cold, fizzy drink. Just watch out for added sugars, and reach for the dry variations whenever you can. They tend to have lower sugar content than others.

The most important thing to keep in mind is that alcohol should be consumed very sparingly when you’re on a Paleo diet. It’s perfectly OK to enjoy a drink with your friends on the weekend, but don’t make it a daily habit, because the fewer processed foods (and yes, alcohol is processed) you can put in your body, the better.