Archives For paleo

Blog Image30Last week I decided to do something awesome. I bought baby back ribs. At first I didn’t really want to try them because I’m not a huge fan of ribs, but then I remembered something crucial – I had never made my own. Things always taste better when I make them. Or so I think…

So I tossed the ribs in my basket, checked out, and pranced mischievously all the way home, drawing up concoctions in my head. Some ideas were great. Some were not.

Let me tell you this, though. My ribs turned out fantastically. I am not even being remotely biased. I can honestly say these were the best ribs I’ve ever had – hands down. It’s just a bonus that they just so happened to be something I made. That’s all.

But anyways, enough of my gloating! I’m sure you’re dying to get the how! Well, my friends, it looks a little like this…

Baby back ribs (1 rack)

1 whole onion

170oz tomato sauce (preferably homemade, but doesn’t have to be)

Salt and pepper (to taste)

Garlic (3 cloves)

Basil (to taste)

I started off by pulling out the Crockpot and dusting it off. It’s crazy how much dust accumulates underneath my counter. However after an excellent wipe-down it was good to go.

Chop up your onion and layer it on the bottom of your Crockpot. If you know of any tricks to avoid crying like a little baby while cutting onions, I suggest you do them. I was not so fortunate. Once done you can chop/mince your garlic right on top of the onion. It should already smell pretty grand.

Sprinkle as much salt and pepper over your ribs as you’d like.

Next, cut your ribs up into groups of about 2-3 so that they’ll all fit easily into the pot. Place them in. Don’t forget to wash your hands!

Pour your tomato sauce evenly over the ribs and sprinkle with as much basil as you’d like. Put your Crockpot to cook for 6 hours and you have yourself a delicious meal in the making. It’s that easy. I must warn you though. Your house will smell wonderful. Wonderful in a tough, manly way, that is.

Let me know if you try them, and give your honest opinion on what you think.

Do you have a great way of cooking ribs?

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Blog Image29

As I write this post I am devouring a delicious breakfast that holds a special place close to my heart; my usual morning scramble.

For those of you who don’t know me personally, primarily, I’m sorry. But secondly, you really need to know that I love egg scrambles. How much, you ask? Well if I were a Teenage Mutant Ninja Turtle (Donatello preferably), egg scrambles would be my pizza to put it in perspective. So yes, I like them quite a bit.

“But Shaaane, what the heck is an egg scramble?”

Scrambled egg is your typical version of this dish; eggs beaten in a frying pan to a desired fluffiness. A So Healthy Scramble is way beyond that though. It’s an art that requires some creativity.

The whole point of a So Healthy Scramble is to get as much healthy variety in your scramble as possible. Plain eggs are boring. Why not add a ton of scrumptious veggie crunch? My usual ingredient list includes tomatoes (because I have an addiction), bell peppers, spinach, and onion. However the possibilities are endless.

For instance, my scramble this morning consisted of two eggs, a whole tomato, red pepper, onion, spinach, chicken, and pesto (I freaking love pesto FYI). And yes, I try to eat a mix like this every day for breakfast. Personally it’s a great way to kick-start my routine.

“But Shaaane, eating too many eggs is bad for you, isn’t it?”

To be honest eating too much of anything is bad for you. That’s why I like to mix it up. Sometimes I’ll toss in broccoli instead of spinach or even asparagus instead of bell peppers.

The whole “eggs are bad for you” phase is coming to an end. Research has proven against the whole notion. I wrote an article about it a while ago. If that’s not enough for you, check out anything by Adam Bornstein. He loves eggs as much as I do, maybe even more! The guy even did an Eggsperiment where he ate eggs everyday and monitored his health to support his belief. Talk about dedication.

I also don’t go overboard with my eggs. Two are plenty to provide a nice base for the scramble, and I rarely eat any at other times of the day.

One of the other great things about this breakfast idea is that it totally supports my gluten intolerance. I used to thrive on whole grains for breakfast. English muffins, oatmeal, and high-fiber cereal used to be my bread and butter. After discovering I was gluten intolerant I struggled with breakfast ideas. The So Healthy Scramble really helps provide a gluten free breakfast.

“But Shaaane, doesn’t this take so long to make? I only have 15 minutes in the morning!”

That’s another beautiful thing. You can prepare everything ahead of time. Pre-cut all of your veggies and store them containers so that when it comes time to cook you oil a pan and then toss whatever veggies you want right in. Mix it up for a couple of minutes and voila, you are done.

The So Healthy Scramble is great for those looking to lose weight, maintain weight, or even put on muscle. It all really depends on what you put in it. Regardless though, you’re getting a great amount of protein and fat to help keep you full and satisfied. The vegetable provide just enough carbohydrates to get you through your morning feeling energized.

The opportunities are truly endless.

What do you like to put in YOUR egg scrambles?

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Kale? Gross!

October 22, 2012 — 6 Comments

Kale is all the rage right now. Nutritionists are encouraging you to throw it in your soup, add it to a stir-fry, or cuddle up beside it on the couch while you catch up on your favourite TV series. I mean, why not? Kale is so good for you that even being around it for prolonged periods of time must have some benefit, right?

The thing is… I don’t like kale very much.

I’ve tried it. Several times. I wouldn’t knock it until I had a least given it a shot. So I did, and quite frankly, no. However I was determined to fit this “superfood” into my diet somehow.

First things, first though. What makes kale so good for you?

If the food world was Metropolis, kale would be Superman. This rather cool-looking, yet not-so-wonderfully tasting food, packs a ton of nutrients for its punch. We’re talking like vision aid, improvements with immunity, cancer protection, and of course being a source of fiber to help with digestion. Proper digestion totally helps out with weight loss if that’s your thing! (FYI.)

But how do you make it taste good?

I was ever-so-fortunate enough to stumble upon a wicked recipe in my new book Practical Paleo by Diane Sanfilippo. Even though recipes for kale chips are everywhere I never gave them much attention until I figured it was time to give one last chance for justification. I’m so glad I did. Try them out for yourself as proof. Here’s what you need:

Kale (As much as you want.)

Healthy Oil (Coconut, Olive, etc.)

½ tsp Garlic Powder (If you want.)

Salt & Pepper (To taste.)

That’s it boys and girls. Easy and to the point. That’s what makes these chips so great. They’re healthy, they require very little time to prepare, and you don’t even realize that you’re eating kale!

You want to start off by preheating your oven to 350 degrees Celsius.

Rinse off your kale and pat it dry with a paper towel, or cloth of your choice. Rip off the leaves but not too small! They shrivel up quite a bit when you bake them. Start hoarding the ripped off kale in a bowl and once finished massage a bit of oil (gently!) into the leaves.

Arrange the kale nicely onto a baking sheet. I like to draw pictures with mine, but that’s totally optional. Sprinkle it all with garlic powder, salt, and pepper.

Bake for 10-15 minutes. If you smell burning then you’ve gone too long (unless you’re into that sort of thing, in which case, good job). And that’s that – a very quick and very easy recipe to impress some friends at your next get together.

To be honest though, there’s not only one way to make kale chips. People are always trying different herbs and spices to see what sort of final product they can muster up. The trick is to find one you really like, and then try to find another one you really like. Heck, don’t even stop there. Just keep going and finding combinations that you love.

Have you tried making kale chips before? What’s your favourite combo?

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