Episode 77: Not So Naked

In today’s show we start with a little Paleo Diet satire, and then we talk about: studies that say intermittent fasting is great for weight loss but could also lead to an increased chance of heart disease. Find out why Naked Juice isn’t claiming to be “all-natural” anymore. We also discuss stem-cell beef, which is making it’s debut soon. In the Moment of Paleo segment, I answer some questions like “What is Paleo?” and “What does Humans are not Broken mean?” After the Bell, we’ve got a fantastic real-food clip featuring Michael Pollan.

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Creamy Broccoli & Chicken Casserole

Ingredients:

  • 5 cups broccoli florets (about 2 large heads)
  • 1 TBSP ghee or butter
  • 1/2 medium-sized white onion, diced
  • 10 cremini mushrooms, roughly chopped
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 2 cups riced cauliflower
  • 2 cups cooked chicken, shredded
  • 1 cup full-fat coconut milk
  • 2 large eggs, beaten
  • 1/3 cup nutritional yeast
  • Dash of salt and pepper

The Method:

  1. Preheat the oven to 375°F. Grease a 9×13-inch casserole dish. Set aside.
  2. Place the broccoli in a steamer basket and steam until tender when poked with a fork, 8-10 minutes.
  3. In a medium skillet over medium heat, melt the ghee. Add the onions, mushrooms, salt, and pepper. Cook, stirring occasionally, until the onions are translucent, 5-7 minutes.
  4. Add the riced cauliflower and sauté for 3 minutes, or until the cauliflower just starts to soften. Remove pan from heat.
  5. In a large mixing bowl, combine the chicken, coconut milk, eggs, and nutritional yeast.  Add a dash of salt and pepper, along with the cooked broccoli mixture. Stir to combine.
  6. Pour the casserole mixture into the prepared baking dish, spreading it evenly. Bake 25-30 minutes, until bubbly and golden brown on top. Let casserole cool for 10-15 minutes before serving.

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Episode 78: Before the Bell

On today’s show, it’s the first Best of After the Bell. You’re gonna love the insightful and thought-provoking talks by Michael Pollan, Sir Ken Robinson, Ann Cooper, Alan Watts, Richard Feynman, and Aardman Animations — along with new discussions and commentary about the key themes.

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Caffeinated Flank Steak

Serves 3
Cook Time: 8 to 12 minutes
Prep Time: 10 minutes (plus 2 hours to marinate)

Ingredients

  • 1-1/2 lb flank steak
  • 2 TBSP olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1 TBSP ground dark-roast coffee
  • 1 tsp cocoa powder
  • 1 tsp maple sugar
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp ground ginger
  • 1/4 tsp cinnamon

The Method

  1. Rub the steak with the olive oil, then sprinkle evenly with the salt and pepper.
  2. In a small bowl, combine the coffee, cocoa powder, maple sugar, cumin, coriander, ginger, and cinnamon. Rub the spice mixture on both sides of the flank steak. Place in an airtight container and refrigerate for a minimum of 2 hours, or overnight.
  3. Adjust the oven racks so that the steak will be about 6 inches from the heat source. Preheat the broiler for 10 minutes.
  4. Place a wire rack on a rimmed baking sheet (you can line the baking sheet with foil, if desired, to help with cleanup later on). Set the marinated flank steak on top of the rack and broil for 4-6 minutes per side, depending on your taste preference.
  5. Remove the steak from the broiler and place the meat on a cutting board to rest for 10 minutes before slicing. Slice against the grain, and serve.

The post Caffeinated Flank Steak appeared first on Paleo Magazine.

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Episode 79: Jason Seib, Paleo Coach

Today, I talk with Jason Seib the author of “Paleo Coach,” podcaster, speaker, gym owner and trainer. We talk about the three keys to regaining your health, starting with the way you think. Jason doesn’t hold back and shares his thoughts about Paleo community leaders who don’t exercise, why he doesn’t like the phrase “The Paleo Diet,” and his non-dogmatic approach.

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Butternut Squash Curry

This is a simple and delicious dish that’s full of flavor and texture. Best served with fresh coriander on a bed of cauliflower rice.

Serves 4
Prep time: 10 min
Cook time: 40-50 min

Ingredients

  • 2 tsp coconut oil
  • 1 cup chopped yellow onion
  • 2 garlic cloves, minced
  • 1 small chile pepper, finely chopped
  • 2 tsp paprika
  • 2 tsp turmeric
  • 1-1/2 tsp ground cumin
  • 1 tsp curry powder
  • 1 tsp sea salt
  • 2 cups cubed butternut squash
  • 2 cups chopped tomatoes
  • 2 cups water
  • Chopped fresh cilantro, for garnish

The Method

  1. In a large saucepan, heat the coconut oil over medium heat. Add the onion, garlic, and chile. Sauté for 2-3 minutes, or until onions are translucent.
  2. Add the paprika, turmeric, cumin, curry, and salt. Stir to combine.
  3. Add the butternut squash and cook, stirring occasionally, for 5-7 minutes, or until squash has browned lightly. Add additional coconut oil to the pan, if needed.
  4. Add the tomatoes and water. Stir to combine. Cook, uncovered, for about 40 minutes or until the squash is fork-tender. Be sure to stir the soup occasionally.
  5. Serve bowls of soup topped with chopped cilantro.

The post Butternut Squash Curry appeared first on Paleo Magazine.

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Episode 80: Insane in America

On today’s show: 70% of Americans hate their jobs; Big breakfasts may be healthier than big dinners; The Epigentics of fat; the 123-year old living man. Much more including a Moment of Paleo that reflects on the first 100 episodes. After the Bell, it’s food and science in two short (and great!) clips.

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