Grass Fed

Dairy - Good, Better, Best

Lisa Garon 2 I get asked all the time about dairy, and the mythical benefits it supposedly has. While we do not advocate including dairy on a regular basis in your diet, for reasons mentioned in the video, it seems virtually unrealistic to live EVERY DAY without having the delicious dairy goodnesses like cheeses and yogurts. Watch below and leave me a comment about what you think!

~Girya Runner (Lisa Garon)

Food Fight OR Chemical Warfare?

Originally this post started off on Facebook as a simply mention, then rant, then migrated over here to my blog because I felt more people should be reached and that I hope you will be so motivated for a diet cleaning.

This is VERY interesting. Here's our discussion:

Me: They gave out Jello Pudding Cups to all the kids at church today and Brayden didn't accept it. He went around telling all the kids it was sugars, chemicals, and that it would make them sick. I'm a proud Papa. :) _____________

Then a couple friends mentioned that he'll have some explaining to do when the other kids get served processed crap for lunch in school and he brings real food with him.

I said: Good! And I'm sure they'll want some of his when he's eating sushi, zucchini/ squash spaghetti and grass fed meat balls, grain-free pizza, vegetable casserole, and lots and lots more with so many colors a rainbow would be jealous. :) _____________

Then a Facebook Friend actually asked, probably joking of course due to the nature of our discussion, if he could have the pudding cup that was intended to go to Brayden.

I said: NO you can't have the one they were going to give him. I don't poison my friends. In fact my 5 year old niece was there and had one in her hand when she came out. I swiped it out of her hands, passed it off to Brayden and he went and tossed it in the trash. We then told her that we don't eat things like that unless you don't care about getting sick, gaining fat on our tummies, and dying sooner than we should.

She, like most everyone else who consumes such food-like substances, was so fixated on "but I like it and it's yummy" that she was upset. TOO BAD!!! I see myself as a hero for her today because that's one less bit of crap that will be going into her body.

Brooke YOU ARE WELCOME! _____________

The Daily Show With Jon Stewart Mon - Thurs 11p / 10c
Michael Pollan
www.thedailyshow.com

Some of my Facebook Friends then commented on how Brayden's lunch sounds soooo good and that they wish that more schools would serve healthier choices to the kids. Well here's the bottom line: Processed food-like substances is super cheap. Plain and simply why they do it... and frankly it's too bad that it has to be like that. Every day, every meal, every bit is poisoning whoever consumes it, but all they care about is filling bellies as inexpensively as they could. _____________

In case you are wondering just why I am so fanatical about what goes into my son's, my own, and my wife's body; here are the ingredients for that particular product:

Skim[pasteurized] Milk, Water, Sugar, Modified Food Starch, Cocoa Processed with Alkali, contains Less than 1% of Cornstarch, Salt, Sodium Stearoyl Lactylate (for Smooth Texture)Sodium Alginate, Calcium Phosphate, Natural and Artificial Flavor, Artificial Color, Yellow 5, Yellow 6, Vitamin A Palmitate, Vitamin D.

Let me as you, anything in there jump out at you and MAKE you want to eat that "yummy" LOOKING Jello pudding cup? Hmmm... really? ______________

Nothing will happen unless people become educated on exactly what we are putting in our bodies.

There's a quick and easy litmus test that I like to use: If you cannot go out and hunt it, gather it, pick it, and with minimal processing consume it then don't eat it.

The ONLY way this will work to tell them that we don't want this poison is that we must fight the corn and soy lobbyists in Washington. YES it does go that direction whether you want to believe it or not. Will it ever end?

Another one of my Facebook friends posted this the other day and it really is scary to see the direction big food industry is and is continuing to go.

Primal Meat Sauce & Yummy Grain-free Spaghetti

Here's a REALLY yummy recipe for you that one of my clients found while looking for grain free dishes for her family. Thanks to the Nutty Kitchen blog for bringing this to us.

Primal Meat Sauce

Ingredients

2 large shallots, sliced

2 medium green onions, sliced

1/8 cup unrefined coconut oil

2 Serrano chilies, seeds in

1 medium red bell pepper, coarsely chopped

2 small tomatoes, chopped

1 teaspoon marjoram, ground in your palm

3 pinches Turkish cumin

1 teaspoon caraway seed(pick up at most grocery stores)

2 pinches Himalayan to taste

6 ounces tomato paste (only ingredient is tomatoes)

6 ounces water

2 lbs Grass-Fed Ground Beef

2 tablespoons Red wine vinegar

2 baby Portobello mushrooms, coarsely chopped

and…

1 bay leaf

Instructions

1. Heat coconut oil on medium-high and add shallots and green onions – brown until glossy golden.

2. Add tomatoes, bell pepper, bay leaf and chilies.

3. Saute for about 5 minutes, and add mushrooms, marjoram, cumin, and caraway seed; continue to cook for another minute or two, stirring all ingredients well.

4. Add beef. Be sure to break up any large chunks of meat so to ensure that spices and flavors can penetrate through the beef.

5. Once the beef is slightly browned, add sea salt and stir well.

6. Now add the tomato paste and stir in water.

7. Stir well, add vinegar, stir well once more, cover, and reduce heat to the lowest possible.

8. Simmer for 30 minutes and serve with your favorite side dish. Note: Modify spices or ingredients to taste after simmer time is up.

This is great on top of zucchini and/or squash spaghetti for a real grain free dish that is guilt free, very nutritious, and health promoting for your body. I don't know anyone who doesn't love the energy from this meal.

Synergy Nutrition Recipe: Meatza

I've been talking about this one for a while with my clients, on Facebook when I first posted the pics, Twitter, etc. and I must say that it is probably one of THE BEST dishes I have ever put in my mouth. Seriously I don't think I want to eat traditional pizza as we know it ever again after tasting and experiencing this delectable.  So now, without further ado, I give you one of my Finest Eating Pleasures: Meatza.  Oh and by the way, this is a certified primal food and 100% grainfree. Enjoy!

Source: Justin Owings Blog Thanks Justin! :)

 

  1. Pre-heat the oven to 450 degrees.
  2. Use a 12x17 rectangular pan or 2 cooking stones as seen in my pictures.  If you don't have the cooking stones you can use any pan, but it is best if it has raised edges.
  3. In a small bowl, mix the following ingredients together:
    • 1/2 cup grated Parmesan cheese (or Parm-Romano blend)
    • 1 tsp caraway seeds
    • 1 tsp freshly ground black pepper
    • 1 tsp oregano
    • 2-3 cloves of fresh garlic or 1 tsp of garlic powder

Once you get this mixture all set up put it to the side for now.

  1. In a large bowl mix together 2 lbs. grass-fed ground beef and 2 eggs.  Next toss in your seasoning mix.
  2. Make sure you do this in the exact order because the egg will be really runny, as eggs are, and can cause theseasoning mix to clump together.  This is precisely why we need to pre-mix the seasonings. Ok next, since your hands are all covered in the beef at this point, all you have to do is just pout in the seasonings.
  3. Take the mix of beef and plop it onto your pan or baking stone and flatten it out. Note: You should be able to just about cover a 12x17 pan with the mixture or you can make 2 smaller round pizzas as displayed in the picture.
  4. With your oven pre-heated, throw it in there for about 10 minutes.

While it's in the oven the best thing to do during your wait is to sauté up your chosen toppings.  You can do a variety of peppers, mushrooms, onions, or anything else that sounds good.  We used a tri-color blend of peppers for one and then for our other one we tossed on spinach, artichoke hearts, and portabello mushrooms.  Also the best and healthiest means of sautéing is with unrefined Coconut oil (which is a medium chain fat that is extremely health beneficial for you in that it will directly help you lose stored fat and is anti-bacterial, anti-viral, and anti-fungal) or pasture butter from grass-fed cows. You can get that at Whole Foods, Fruitful Yield, Woodman's, Sprouts, and most stores like that.

Once your 10 minute wait is done, take the crust out of the oven and then set the oven to Broil which will only take a few minutes at this point cause the oven is already hot.

Once you see your "crust" for the first time you'll notice the size has shrunk a bit and that some excess fat has collected. Just drain off the fat to keep the crust less slippery for your toppings. You can even pat it down with a paper towel before putting on the toppings.

Ok so after the crust is done and prepared ready for toppings, toss em on.  For the red sauce I like to use organic, low sodium spaghetti sauce as a base for my toppings and then a toss on a nice thick layer of shredded raw cheddar cheese.

When the broiler heats up, toss the Meatza back in the oven until the cheese is done. Keep a VERY close eye on it at this point cause it won't be long at all. After it's done, sit back, savor your first bite, and enjoy with good company of friends and family! Oh and take a pic and post it on Facebook and my comment section below to tell me how it was. :)

My Current Lifestyle: Vegetarian, Vegan, Omnivore, Paleolithic, What Is It?

After speaking with a couple peeps recently they noticed that I have changed my eating over the past few months and asked that I briefly paint a picture for your regarding my lifestyle. Oh and the pic to your left is the exact conversation we had. I'm glad someone captured it on film.

So between the spit in the eyes and deafening volume I was able to get a couple words out edge wise. Here's what I said: I advocate wholeheartedly the elimination of any and all grains from one's diet and replace that with an eating lifestyle that is high in healthy fats. Healthy fats will never directly make you fat. That is misleading propaganda from the food industry to sell more grains. Think about this logically for a moment: If eating low fat, and thus replacing the fat with their great marketing campaign to sell "whole grains", actually makes people healthy then why are there more overweight/obese people than ever as well as more cases of diabetes, cancer, high blood pressure and cholesterol, etc.? I think there needs to be a paradigm shift in our nutrition. Eat low to no grains and have at least 50%, if not more, of your food be from healthy fats. Watch your body fat drop so fast. Ok so yes my rant here was for a purpose. Isn't it always? Ha!

So here's a little run down on what my eating lifestyle has evolved to: I do not eat any animal source of food except wild caught fish, organic whole eggs, and cook only with Virgin (unrefined) Coconut Oil, which is a medium chain fatty acid. From time to time I may have a little bit of raw dairy, but that's not very often. Raw (unpasteurized) dairy is the only dairy I will ever consume since it is still alive and filled with nutrients and enzymes.

I used to eat A LOT of animal fats. I would go through a pint of organic Greek full-fat yogurt daily as well as bricks and bricks of raw cheese and gallons of raw full-fat organic milk from grass-fed cows on a weekly basis. I cut them all out months ago when I decided to try a much more vegetarian and on most days actually a vegan based diet.

I also intermediate fast 18-20 hours every day, have for years, eating only one meal that's staggered in the evening that starts and ends with "colors" (vegetables and fruits). My brief thoughts on meal timing is this: what would primal people do? They wouldn't have gum to chew, or graze on foods during the day. They had to hunt & gather their daily meal. There wasn't a refrigerator for shelf life storage. They didn't eat until they retrieved it all & then prepared it. That was in the evening. That's why I eat the way I eat and when I eat.

I also exercise 5-6 days (kettlebell & bodyweight GPP training personally and within my Kettlebell Boot Camp) a week during my fast in order to maximize the glucagon fat burning experience alongside the estrogen & insulin suppression and testosterone & GH increase.

My fat sources mainly come from unrefined virgin coconut oil, avocados, nuts and seeds; however I will be eliminating the seeds for a while since their fat is primarily omega-6 which causes a pro-inflammatory response in the body. I need to get my inflammation rebalanced from a few lingering injuries. I do not have celiac disease, but do have an intolerance to gluten that took me 18 years to finally realize. I'm glad I did cause I have never felt better. I have recently cut out all grains from my diet whatsoever.

After much thought and ongoing research I am not convinced to restrict my eating to that of vegan, but moreover create a balanced Paleo lifestyle that provides its benefits married to that of vegetarian as much as possible. Sounds goofy I know, but I will make it happen. I'm a freak like that.

Here's a quick cooking video I did with my lovely wife Lisa and "Julia Childs" giving you a great vegetarian meal that's so easy, inexpensive, and quick to prepare. Enjoy!