January 6, 2016    Canton, MO
US Wellness Meats NewsAlert - In This Issue  

Recipe Corner -  Yassa Poulet (Senegalese Grilled Chicken) ~ See Bel0w

2016 - Happy New Year
Dear John, 
Happy New Year!  We hope your 2016 is off to a great start.  If a healthy diet or new eating plan is part of your New Year's resolutions, we are here to help!  If you are looking for hard-to-find sugar-free meats, AIP-friendly foods, or some of our paleo favorites, visit our website and remember that "Our Animals Eat Right so You Can Too. 
Make use of the sale on chicken drumsticks this week by trying out Russ Crandall's recipe for Yassa Poulet, or Senegalese Grilled Chicken.  For those in a milder climate, it's delicious on the grill, but it can also be prepared in an oven if you are enduring colder temps during this time of year!

Other sale items this week include Beef Gelatin and Duck Stock great for soup making and other healing comforts to keep you warm.  Whole 30 approved pork bacon ends great for topping off a healthy bed of greens or your favorite side dish.  And for those of you always on the go consider one of our heat and serve items Thai Style Beef Filet of Sirloin a selection that will help you avoid fast food and keep true to your healthy eating resolution.

Many of us struggle with excess weight that just won't leave our waistlines no matter how much we exercise.  Read Scott Mendelson's article and learn how to outsmart this stubborn fat with some tips on weight training, interval training, and a sound nutrition plan.

If you are one of the many people starting the new year with a Whole30 program, check out this blog post from Rach at Meatified to make sure you aren't accidentally sabotaging yourself.

Contests & Giveaway Reminders 
  • Only a couple days left for the PaleoDork Giveaway of a $100 e-gift Card to US WELLNESS.  Entries accepted until January 8, 2016 at 11:45 EST.
  • Visit Chris DeHollander's site for a chance to win a $100 US Wellness gift certificate ... 11 days left to enter!
  • Continue checking our newsletters and social media pages for details on more upcoming contests and giveaways.  (Facebook, Instagram
We hope your 2016 is off to a prosperous start!  We truly appreciate your patronage and support and we look forward to another exciting and busy year.  As always, we welcome any feedback, thoughts, concerns or questions.  

Cheerful New Year Regards,

John, Lee Ann, Tressa, Laura, Courtney and Deric on behalf of the farm families of US Wellness Meats.  

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Weekly Specials
All sale item discounts expire at 10:00 pm CST on Saturday January 9, 2016. 
Mid-Week Restocks
Athlete's Corner - Scott Mendelson Q&A
outsmart stubborn fat
Outsmart Stubborn Fat!

Outsmart 20 Pounds of Stubborn Fat by Boosting Fat Burning Enzymes
Dr Serrano and Scott,
I want to lose 20 pounds of body fat and get rid of the stubborn fat that always seems to cling to my abs even when I lose a lot of body weight.  The nutrition plan needs to be simple so I can follow it for a while.  What type of training should I do to improve my core definition? 
~Tom in Madison, Wisconsin    

You must apply the right weight training, interval and nutrition plan to fit your specific needs for 8-12 weeks to reach peak levels of fat burning.  You can boost your fat burning enzyme levels significantly by consuming grass fed beef, lamb, wild caught fish and other organic protein sources on a daily basis...
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Recipe Corner
senegalese grilled chicken
Senegalese Grilled Chicken
Yassa Poulet
(Senegalese Grilled Chicken) 
Author: Russ Crandall

Difficulty: Easy
Time: 1 hour plus 4 hour marinade 
(Gluten Free, Paleo, Primal, Whole30) 
  • 2-3 lbs bone-in, skin-on chicken drumsticks (and thighs if desired)
  • 1 lime, cut into wedges 
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • juice of 2 lemons (1/4 cup)
  • zest of 1 lemon (1 tbsp)
  • 4 onions, sliced
  • 6 cloves garlic, minced
  • 1 jalapeño pepper, seeds removed, diced
  • 2 bay leaves
  • 1/2 tsp each salt and pepper
  • 1/4 tsp ground allspice
  1. Combine all of the marinade ingredients (olive oil thru allspice) and place them in a resealable plastic bag with the chicken. Marinate in the fridge for at least four hours but up to overnight, shifting the bag contents occasionally.
  2. After four hours, remove the chicken pieces from the bag and set aside. Pour out and
    discard most of the liquid from the bag, and pull out the bay leaves.
  3. In a skillet, add the remaining marinade from the bag and sauté over low heat until the onions are caramelized, about 45 minutes, stirring every 15 minutes or so.
  4. While the onions are caramelizing, cook the chicken. Option 1: Set up your grill for indirect grilling (one side hot, the other side cool). Place the chicken on the hot side of the grill for 5 minutes, then switch it to the cool side of the grill until cooked through, about 30 more minutes. Option 2: Bake the chicken in the oven on a baking sheet lined with a wire rack, at 400F for 35-40 minutes, until its juices run clear.
  5. Serve the chicken over the caramelized onions and with lime wedges. This dish is often served with plain white rice, but cauliflower rice will definitely do the trick.   

Thanks to Russ Crandall for this healthy and versatile recipe. Check out his website The Domestic Man where you'll find gluten-free and Paleo-friendly recipes posted every Tuesday. His recipes focus on classic, traditional, and international dishes from a historical, linguistic, and cultural perspective. Russ changed his diet in 2010 and it had a profound effect on some serious health issues. He has since worked as a contributor to Food & Wine, Yahoo! Food, and AOL.com's Kitchen Daily; his recipes have also been featured in People Magazine, The Huffington Post, BuzzFeed, and Mashable. He has published 2 cookbooks, The Ancestral Table: Paleo Recipes for a Traditional Lifestyle, and more recently, the New York Times-bestselling Paleo Takeout: Restaurant Favorites without the Junk,
in June 2015. 

If you are a blogger or food artist and would like to see your recipes published in our newsletter simply email us at eathealthy@grasslandbeef.com
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  • $75 minimum purchase requirement, since we have built the cost of shipping into the price of each product.
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  • There is a $7.50 handling fee upon checkout.
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