Archive For: NUTRITION

Tasty Tuesday: Why Organic Matters

Above is a great article about why some of your food should be organic.

Below is a video from Ted Talks from Ali Partovi discussing why eating organic isn’t cheap.

Ali Partovi serves on the board of FoodCorps, a non-profit that deploys volunteers to improve food sourcing & education in schools. He is a passionate advocate of sustainable food systems, and has invested in ventures like BrightFarms and Farmigo, as well as real estate fund Farmland LP to scale more resource-efficient farming techniques.

Ali Partovi has been described by the San Jose Mercury News as one of “Silicon Valley’s top angel investors,” having been on the ground floor of both Facebook and Dropbox. Shortly after graduating from Harvard, he co-founded LinkExchange (acquired by Microsoft for $265mm). Partovi later co-founded iLike (acquired by MySpace). Partovi’s investments have also included: Zappos, OPOWER, Thumbtack, and Airbnb. Ali co-founded non-profit, which promotes Computer Science education and hosts the worldwide “Hour of Code.”

Tasty Tuesday: Teddy’s Asian Chicken

If you came for the super bowl party for first food prep party, you know how AMAZING this is.


(photo of Teddy making his special recipe at our recent food prep party and knife skills class!)

**Disclaimer: Teddy mixes these together by taste to form a marinade, so they are rough estimates. Go with what feels right for your palette.
Chicken thighs (or legs)
3 green onions
3 garlic cloves
~tsp pepper
1 bottle coconut aminos (or soy sauce)
~1/2 tbs chili (or more if you like it spicy)
~1/2 tbs sesame seed oil

1. Combine all ingredients and marinade over night
2. In an oiled pan (olive oil works great), sear the chicken on all sides to get a crunchy outer skin
3. Eat.

Paleo Chocolate Pancakes

It’s the second week of the February Paleo Challenge! From what I’ve read on the FCF Paleo blog, it looks like everyone is doing well. Have you noticed anyone (who’s participating) in the gym performing better or looking different? If you aren’t part of the challenge, ask them how it’s going for them.
Everybody who cooks knows that you usually end up with leftovers. So far in my experience with the FPC at 100%, having leftovers really helps out when cooking Paleo. You can use the same ingredients for different recipes (i.e. left over chicken you had with asparagus can be used in a salad you can make the next day) through out your week. Last week Jake had suggested Shepard’s Pie, which will definitely give you plenty! Check out the recipe here.
I know I’ve got a lot of posts from Mark’s Daily Apple, but know that I am searching new websites for recipes to get variety. Thanks for your patience as I am still getting the hang of finding goodies to share with you every week. Like I’ve said before – if you have anything in particular you would like to share (recipes, nutrition info, etc.) shoot me an e-mail or post in the comments! For now.. enjoy this one. 😉
You may remember a recipe from a while ago, Almond Banana Pancakes – this week we have Chocolate Paleo Pancakes! From The Label Says Paleo – this recipe originated from her making Chocolate Coconut Pancakes (that was inspired by Mark‘s coconut pancake/waffle recipe). The difference with the two: more chocolate, less coconut. 🙂

Preparation time: 15 minutes, makes about 10 small pancakes
Ingredients:2 eggs

  • 1 tsp Ghiradelli unsweetened cocoa powder (pretty sure it doesn’t have to be Ghiradelli, but what the heck..)
  • 1/4 tsp vanilla extract
  • 1/4 cup shredded coconut flakes
  • 1/4 cup unsweetened applesauce
  • 1/4 cup almond butter
  • 1/4 tsp cinnamon

“Mix the ingredients in a bowl until you get a smooth batter. Add a little coconut oil to a skillet and add batter to form a small pancake. Cook for a minute or two and once you see the sides of the pancake starting to brown, flip the pancake. These are easier to flip than the original chocolate coconut pancakes. Once you have flipped the pancake, allow it to cook for a minute or two on the other side. Carefully remove and serve hot with sliced apples and strawberries.”
I’m not a big fan of coconut but this recipe requires just the right amount = not too little, not too much so both fans & non-fans of coconut will enjoy this. You can actually taste all of the ingredients in this pretty well. The instructions don’t say what heat to cook it at but I’d assume that it was on a low-medium setting, just as you would cook regular pancakes. This makes a light and tasty snack.