Are You Ready ... ? Second only to Thanksgiving, Super Bowl Sunday is the 2nd largest day of the year for food consumption in the United States. Believe it or not Americans consume almost one billion chicken wings for the Super Bowl.
Still looking for recipes to fill out your Super Bowl Sunday menu? Lucky for us, past Featured Chef Marla Sarris, author of Pigskin Paleo and Los Paleo: Mexican Paleo Recipes, shared her best Paleo Super Bowl party ideas. And if you missed Marla's featured chef recipes last year, click here to see the amazing authentic Mexican recipes she created!
In the Recipe Corner we share Mel Joulwan's Whole 30, Paleo version of classic nachos with this recipe for Plantain Nachos. (see below)
Red meat has been a popular topic in the world of nutrition news for the last several months. And it is disappointing that mainstream media has failed to make the distinction between, grass-fed meats and its grain-fed and processed cousins as it passes out its general sweeping criticism of "red meat". This week Kelley Herring rushes to the defense of our grass-fed bovine friends and shares some of the important brain benefits of eating organic pasture-fed red meat. And for more information check our her November post where she specifically debunks the World Health Organizations generalized claims about red meat and cancer.
If you struggle with feeling fatigued, tired, or plagued with low energy, read Dr. Sears' article about the importance of certain vitamins that can give you a natural energy boost. Also remember to retrieve your 15% off red letter discount code. Contests & Giveaway News
But one of the greatest pains we can endure is to watch someone we love experience the debilitating and often rapid effects of aging. And of all the age-related conditions, the one that seems to cut the greatest wound is dementia.
The good news is that scientific research has revealed numerous dietary and lifestyle factors that can prevent (and sometimes reverse) the effects of this illness. Researchers have also identified specific nutrients that can slow the effects of dementia and other age-related chronic conditions.
And one of these nutrients - found primarily in red meat - shows exceptional promise in the field of anti-aging. That nutrient is L-carnitine.
Preheat oven to 350F. Cover two large baking sheets with parchment paper and set aside.
Prep the plantains. Cut off both ends of the plantain, then with the tip of a sharp knife, make shallow slits lengthwise along the skin. Use your fingers to pry off the strips. With a mandoline slicer on its thinnest setting, slice the plantains into coins. Use two wooden spoons to toss the slices in a large bowl with the melted coconut oil.
Bake the plantains. Use four "coins" to make each "tortilla:" Lay them flat on the baking sheet with edges slightly overlapping and sprinkle with salt. While they bake, the natural starches make them stick together. Bake for about 30 minutes until very crisp and beginning to brown. Remove from the oven and sprinkle with additional salt, if you're feeling it. Meanwhile...
Make the taco meat. Heat the coconut oil in a large, non-stick skillet over medium heat, about 2 minutes. Add onion and cook until softened, about 7-10 minutes. In a small bowl, mix the garlic, chili powder, cumin, coriander, oregano, cayenne, and salt. Add to the onions and stir until fragrant, about 30 seconds.
Crumble the ground beef into the pan and cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Push the meat to the side of the pan and drop in the tomato paste, frying until it darkens a bit, about 3 minutes. Add the chicken broth and vinegar; stir to combine. Bring to a boil, then reduce to simmer and cook, uncovered, 10 minutes, until the liquid has reduced and thickened. Add salt and pepper, to taste.
Dig in! Pile the meat on top of the plantain chips and top with your favorite garnishes.
A Few Things You Should Know...
* Plantain chips are an excellent go-along with Chocolate Chili and the Plantain Nachos taste great with Lizard Sauce. * Your plantains must be GREEN to make chips. If they turn yellow before you can make the chips, use this recipe instead.
* Sometimes I get lazy and just make individual chips instead of the "tostadas" made of multiple chips... and then we just eat a pile of taco meat with the chips alongside. Life is not always as beautifully crafted as photos, you feel me?!
Thanks to Mel Joulwan at Well Fed Ingredients for a Happy Life for this fantastic recipe. You might be surprised to learn that Mel is a retired Roller Derby girl. She is the author of the "Well Fed" series of Paleo Recipe books. In her own words Mel is on a mission to be a superfit, well-fed, dressed-to-kill, glossy-haired, rock-n-roll, tart-tongued detective. You can learn more about Mel by reading her blog or checking out her web site.
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