Let's talk GMO's

The topic of GMO's are super prevalent right now so I thought it would be fitting to raise the subject here on our paleo blog. After all, it is our purpose here at FireForce to encourage our members to become the very best version of themselves. This means "bringing it" when you enter the doors at the gym, but it also means educating yourself outside of the gym as well.

For those who are unfamiliar with what a GMO is... it is a genetically modified organism. There is much debate as to whether or not these are bad for us. Truth is if you break it down into common sense terms and look at it like this- how can something that has been genetically altered or modified from it's original state actually be good for us? It boggles my mind that this is even up for debate...

 I have attached a great article below that I found titled 

How To Win a GMO Debate: 10 Facts Why GM Food is Bad

http://www.care2.com/greenliving/how-to-win-a-gmo-debate-top-10-facts-why-gm-food-is-bad.html

Also, please take the time to watch this animated video on GMO's- it's an almost comical spoof on the subject. Definitely worth your time!

Egg Drop Soup

Having never tried egg drop soup I do have to say, this turned out pretty gosh darn good. It makes me question why every egg drop soup isn't paleo already... it's basically veggies, eggs and broth. We had this for dinner last night with chicken fried "rice" and it was excellent. (see previous post on how to make fried "rice") I added chicken to my rice- and sauteed the chicken in sesame oil & olive oil and seasoned it with salt, pepper & coconut aminos.

Plan on leftovers if you are make this recipe as is... which I'm definitely not complaining about. I will say this though, as I was cracking all 8 of the eggs that this soup required I was praying that it was going to turn out good. All I kept thinking about was dollar signs and how I didn't want to waste our nearly $5.00 a dozen eggs. Lucky for me it all ended well. I guess that's the risk you take when experimenting with new dishes.

fyi... when I make this again I wouldn't use all 8 eggs as I don't think it needed that many (but that could just be me)

Ingredients:

1 Diced Onion

2 Stalks Celery (organic- as this veggie is highly recommended)

1 Tbs Coconut Oil

1 tsp Coconut Aminos

8 Cups Chicken Broth (paleo friendly)

2 tsp Sesame Oil

8 Eggs (beaten) or less if you prefer

2 tsp Pink Himalayan Sea Salt

1/2-1 tsp Pepper

2 Tbs Green Onion (for garnish)

Instructions:

Add your coconut oil to a stock pot and warm over medium heat. Saute your onions and celery until soft.

Add the chicken broth, coconut aminos, salt, pepper, and sesame oil.

Now bring to a boil.

Gently stir the soup while slowly pouring your beaten eggs.

Serve with chopped chives for a tasty and easy soup on a cold "spring" day here in Chicago. 

(recipe courtesy of paleo-aholic)

3 Ingredient Energy Bars

A while back there was already a post on how to make Lara Bars... but I always found it difficult getting the right consistency with those. With these energy bars the ingredients blend perfectly and make for a fabulous snack that's easy as pie to whip together. 

(Because it has dates and raisins it should be treated as a treat, after all too much sugar- even though it's natural isn't good for anybody)

Here's the recipe I found on Pinterest (via howdoit.comtumblir.com) 

Ingredients:

1 Cup Raisins (Organic- we bought ours from Trader Joes)

1 Cup Almonds

1 Cup Pitted Dates

Instructions:

Measure out your 1 cup of raisins, almonds and pitted dates.

Simply place all of your ingredients into your food processor or high speed blender and pulse until blended.

(your consistency should look something like this when finished blending)

Now take your mixture and transfer it to a large plate.

Form a large ball with your ingredients.

From this point all you need to do is smash it down and form it into any shape that you desire. We make ours into a rectangular type shape. Store in the fridge before cutting into squares- keep refrigerated.

Skillet Time

Who doesn't love a good skillet? No one I imagine... not only is this meal extremely fool proof but it's very tasty as well. No need to run to the grocery store for this one either, as I imagine most paleo households keep a stock pile of eggs, veggies, sweet potatoes, and bacon. That's right I said bacon, mmmmm!

Paleo Skillet

Ingredients:

1 Large Sweet Potato (or 2 Med size)

4 Eggs (free range/organic)

Bacon (nitrate free- paleo friendly)

Green Pepper

Onion 

Baby Bella Mushrooms

Organic Brocolli

Himalayan Sea Salt

Black Pepper 

Olive Oil

Instructions:

Preheat your oven to 425 degrees. Chop your sweet potato into bite size pieces and place them in a mixing bowl. Once your potato is chopped take around 1 Tbs of olive oil and lightly coat, grind your black pepper and a dash of your sea salt. 

Now place your potatoes on a cookie sheet in a thin layer and cook for around 30-40 minutes, or until they have a nice brown color.

While your potatoes are cooking prep your veggies, by slicing or dicing into bite size pieces.

When your potatoes are around halfway done it's time to cook your bacon. 

Once your bacon is cooked all the way through, blot and dice into small pieces. Using your bacon grease cook your veggies in the same skillet. (This step is what gives the skillet an amazing flavor)

While your veggies are sautéing cook your eggs so that you are able to time everything perfectly to come together at once.

Combine your sweet potatoes with your veggies and diced bacon in either a large bowl or in the skillet you cooked your veggies in.

Simply plate your skillet and top with your eggs for an amazing meal. And remember who says eggs are only for breakfast, we had this for dinner last night and it was awesome.

Top Fruits/Veggies to buy ORGANIC

Groceries are out of control expensive, this we all know... our family (which consists of just me and Kyle) spends an insane amount of money a month on groceries. Forget vacations, fancy cars and designer labels... we choose to eat healthy instead.

This brings me to the idea that we are probably not the only family who has a budget for groceries. After reading various articles, and doing my due diligence I have compiled a list of fruits and veggies that are known to contain more pesticides than others. And that should be purchased organic if at all possible. On the flip side I have also compiled a list of fruits and veggies that were found to contain lower traces of pesticides, and that if you must choose are safer to buy non-organic.

(While on the topic of organic, I thought it would be beneficial for everyone to know that just because something doesn't say organic, doesn't always mean that it wasn't grown in organic conditions. Sometimes smaller companies/ farmers and local suppliers (such as those you would find at a farmers market) can't or don't want to pay the fee for their products to be labeled as organic...so it doesn't hurt to ask the method to which the produce you are about to purchase was grown)

 Here is the list of produce that tested with the highest level of pesticides

Apples*

Celery*

Cherries*

Bell Peppers*

Peaches*

Strawberries*

Nectarines*

Blueberries*

Potatoes*

Kale/Greens*

Grapes*

Spinach*

Lettuce

Cucumber

Green Beans

Pears

Rasberries

*labeled the dirty dozen by the FDA and USDA- these tested as containing the most contaminants and are recommended to be purchased as organic

Here is the list of produce that tested with the lowest level of pesticides

Eggplant*

Onions*

Pineapples*

Avocado*

Asparagus*

Mango*

Papaya*

Cantaloupe*

Honeydew*

Watermelon*

Kiwi*

Sweet Potatoes*

Peas*

Cabbage*

Bananas

Broccoli

Cauliflower

*labeled the clean 15- corn was also on this list but since it's not paleo I felt no need to include it

I have also attached a link to an article that is short and sweet... regarding why it's not only healthier and more nutritious to buy organic but it's also better for the environment. The pesticides and other contaminants used to grow produce creates a trickle effect on the environment- we really need to cast our vote that the current farming practices are just NOT ok with us- we can do this by buying organic. 

http://www.stonyfield.com/healthy-people/health-tips-advice/why-eat-organic#

Chicken "Tortilla-less" Soup

So as much as I love my old reliable tomato basil soup I was really looking to try something different... I knew attempting this recipe was a bit risky, as Kyle really has no tolerance for anything spicy. And I wasn't too keen on the idea of having 3 lbs of expensive chicken go to waste. Nonetheless it all worked out and I have to say I am a huge fan... especially because it means we don't have to think about lunches for most of the upcoming week. This soup does have a nice kick to it, even without the jalapenos so if you're not a huge fan of all things spicy then I would recommend leaving the jalapenos out on this one. So here it is... (recipe courtesy of paleo comfort Foods)

Chicken Tortilla-less Soup

Ingredients:

3 Lbs Bone- In Chicken Breasts (Hormone- anti-biotic free)

3 Tbs oil of your choice

2-3 tsp taco seasoning (homemade- cumin, chili powder, garlic powder, and cayenne combined)

1 Lrg Onion (I used two medium sized)

6 Cloves Garlic, minced

2 Poblano Peppers, diced

2 Quarts (8 cups) Chicken Stock- Homemade or I found paleo friendly chicken stock at Jewel- unsalted no additives for $3.19 a container)

1 28 Oz can Fire Roasted Tomatoes (or 2 14 Oz cans from Trader Joes)

1 Cup Fresh Cilantro, chopped

Jalapeno Peppers, diced (optional)

Avocado (optional- garnish)

1 Lemon (optional)

Himalayan sea Salt & Pepper to taste

Instructions:

Preheat your oven to 375 degrees. Place your chicken breasts in a large baking pan, and pour 1 Tbs of your oil onto your chicken. Using your hands thoroughly coat the chicken with the oil so that your taco seasoning will stick. Sprinkle your seasoning over the chicken, coating well and place in the oven.

Cook your chicken for around 30-45 minutes (mine took 45 minutes). Using two forks, remove the skin of your chicken and shred into bite size pieces.

While your chicken is cooking, or after it is done you can heat your remaining 2 Tbs of oil in a large soup pot. Once your oil is heated add your chopped onions, cook until your onions are translucent.

Add in your garlic and poblano peppers and saute for an additional 1-2 minutes.

Pour in your paleo chicken stock, fire roasted tomatoes, and cilantro and bring to a boil.

Once your soup is boiling strain out most of your tomatoes, onions, and peppers and place in a blender or processor and puree. (This step will thicken up your soup, and was not required but I can't imagine not having done this as the soup would have been very thin). After your veggies are pureed add them back to your soup. Squeeze your fresh lemon, salt, and pepper if you so choose. Finally add your shredded chicken... and garnish with sliced avocado and cilantro. 

Raw Almond Coconut Cacao Nib Bites

I'm super excited to share this latest treat recipe with you that I found.... It's by far my favorite treat to date! There's no baking required, and minimal mess which is alway a bonus as well. I know you all will love this one (compliments of ohladycakes.com)

Raw Almond Coconut Cacao Nib Bites

Ingredients:

1 Cup Unsweetened Shredded Coconut (I found this at Whole Foods for $2.99 I believe)

3/4 Cup Raw Almonds

Pinch of Himalayan Salt

8 Medjool Dates, pitted (Trader Joes)

3 Tbs Raw Almond Milk or Coconut Milk

1/4 Cup Cacao Nibs (I found organic cacao nibs at Whole Foods- they were $6.99 for the bag I believe/ a splurge but well worth it)

Instructions:

In a food processor, or a high speed blender (I used our trusty Ninja which has been taking a beating lately) blend your coconut, 1/2 Cup of your almonds, and sea salt into a fine meal.

Almonds

Organic Unsweetened Coconut Flakes

Add your dates and pulse for an additional 30 to 45 seconds.

Next, add your milk either coconut or almond and pulse until combined.

Transfer the mixture to a small mixing bowl and set to the side.

Coarsely chop your remaining almonds and stir into your mixture, along with your cacao nibs.

Using a small spoon- I used a Tbs as a guide to make them mostly the same size... I rolled the mixture into balls with my hands. Drop the cookies onto a baking sheet lined with parchment paper. Place in the freezer for 30 minutes.

Transfer your cookies to an air tight container and keep in the freezer... these are so good, they won't last very long :)

An article that looks at why Americans are so unhealthy

Kyle's sister, Kristin who we used to think was a little extreme when it came to her health... is now looking like someone who really was one step ahead of the game. She was actually the reason Kyle and I watched Food Inc for the first time. So really Kristin has changed our lives for the better in so many ways...

She recently emailed me this article and I'm so glad that she did, because this is definitely one to share. If you're questioning why proper nutrition is so crucial... then it only takes an article like this one to reiterate it's importance. The food we eat doesn't just affect our performance in the gym, but it directly affects our entire existence. It's scary to read about how genetically engineered food is becoming more and more popular. How pesticides, antibiotics, and hormones have somehow become the norm when it comes to our food is baffling. It's insanity to think that those toxins are ok to be putting into our bodies as fuel.

 So before you grab for that tempting treat filled with words you can't even pronounce think of this article... (I highly recommend taking the time to read this- after all knowledge is power)

http://articles.mercola.com/sites/articles/archive/2013/01/23/united-states-health-ranking.aspx?e_cid=20130123_DNL_art_1&utm_source=dnl&utm_medium=email&utm_campaign=20130123

Banana Cinnamon Swirl "Cake"

So this recipe is titled as a cake with no exclamation marks around it, but I'm not entirely sure this should be called a cake. It's good don't get me wrong, but I kinda feel that it's more of a muffin type concoction. Not that by putting it in a muffin tin will change anything... but next time I'll probably just make mini muffins out of this.

Ingredients:

(Cake)

3 Ripe Bananas (mashed)

1 Cup Almond Flour

1/4 Cup Coconut Flour

1 tsp Vanilla

1 TBS 100% Organic Maple Syrup

1 1/2 tsp Baking Soda

3 Eggs

1/2 Cup Walnuts

Handful Macadamia Nuts (optional- I just threw some in as I had leftovers)

(Swirl)

1 Ripe Banana (mashed)

2 Tbs Cinnamon

Instructions:

Preheat your oven to 350 degrees.

Grease your 8x8 cake pan with coconut oil. (Tip- I learned) place your coconut oil in your pan and put in your preheated oven for a few minutes- your oil will melt nicely so that your cake doesn't stick to your pan.

Mash your 3 bananas in a large mixing bowl. 

Next combine all of your other cake ingredients into the same bowl you mashed your bananas in.

And Mix.

Now pour you "cake" batter into your cake pan and set to the side.

Take your other ripe banana mash it, and combine it with your cinnamon in a small mixing bowl.

Once your swirl mixture is mixed together simply spoon it (individually) right on top of your cake.

Now take a knife and swirl the cinnamon banana mixture into the cake. (It should look something like this)

Bake at 350 for around 30 minutes or until a toothpick comes out clean.