Red Velvet Cupcakes w/ Cream Cheese Frosting by Recipe Girl

I've been on quite the cream cheese kick recently (Exhibit A, Exhibit B), but this recipe wasn't even my idea. My mom suggested we make it for my Dad's birthday. Surprisingly, I had a hard time finding a Red Velvet Cake recipe, but there were plenty of cupcake recipes. I'm okay with cupcakes, but I refuse to make cake pops. Just try not to cringe when watching this commercial.

Cupcakes remind me of the personal pan pizza from Pizza Hut. What a great idea. A small personal pizza that makes kids (or adults) feel special. You have a whole pie to yourself. Plus, I'm sure they can mark up the price of a personal pizza more than a regular. And I would assume the same is true for Cupcakes as well. Anyway, this is a pretty straight forward recipe that I look forward to trying.

Red Velvet Cupcakes w/ Cream Cheese Frosting by Recipe Girl

The Good

• Simple recipe
• Very moist
• Coconut flour is always a plus

The Bad

• Icing came out flat (probably my fault for using honey)

Overall - 4/5 Stars
These were really tasty and very moist. We cooked them for a minute less than on the recipe and they came out perfect. As a substitution I used honey in the icing which might have messed with the consistency. I think next time I'll try what the recipe calls for and just use agave nectar. But overall these were great. We've already used this recipe twice in the last week. 

Actually Delicious Turkey Burgers by Trudi Davidoff

I used to be the weird kid at soccer tournaments who ordered a turkey burger and an orange juice while everyone else was enjoying a nice juicy cheese burger and a coke. I'm not sure if I really liked the taste of Turkey burgers better, or if I just thought I was making the "healthy" decision (that certainly wasn't the case for the Orange juice). Either way, I've been eating turkey burgers for years, and only recently have they began to lose thier appeal. There is much tasteier meat out there (duck anyone?). Turkey can be so dry sometimes, so making turkey burgers at home can be very dissatisfying. Even molding the burgers was a little disgusting. I felt like I was playing with pink plasma.

That being said, my parents still love turkey burgers, so I volunteered to find a recipe for the family. I went to google recipes (which is great by the way), typed in "Turkey Burgers" and got the one with the most ratings. So, here it is, the highest rated Turkey Burger recipe on the internet (as of now).

Actually Delicious Turkey Burgers by Trudi Davidoff

The Good

• Liked the onions
• Good combo of spices

The Bad

• Too meatloafy

Overall - 3/5 Stars

Better than most turkey burger recipe, but I know there is a better one out there. Granted I used almond flour, but it gave the burgers kind of a meatloaf consistency - which was of putting to me (my dad probably liked it). I'll continue to look for other recipes.

Grain-Free Pumpkin Cheesecake by The Foodie and The Family

I decided to give up chocolate this year for lent. Well, not really for lent (because I don't pretend to be religious), but at least the time frame that lent represents. It's more of a personal challenge, and I'm curious how often I would be temped by something so delicious (the answer is: everyday). In lieu of chocolate, I've been finding some awesome desserts that feature other flavors. 

This recipe, unlike the last paleo cheesecake I tried, is pumpkin flavored. I was drawn to it by the photos. Tara, the writer and chief of The Foodie and The Family makes the cheesecake look so dense and rich. I had to try it. 

Grain-Free Pumpkin Cheesecake by The Foodie and The Family

The Good

• Thick rich consistency
• Very easy to follow
• Not too sweet

The Bad

• Would've added a bit more pumpkin puree
• I burnt my crust

Overall - 4/5 Stars

This cheesecake is super rich and light on the sugar (which I like). It has a subtle pumpkin flavor, which is nice, because it's not overpowering. It has a fantastic thick creamy consistency. The only draw back to this recipe is the crust.

The recipe calls to cook it for 20 minutes (before the rest of the cake). I put it in the over for 15 and when I took it out it was already burnt. That was a little frustrating. I'll have to be more careful with that next time. But the recipe had a very nice flow to it. Once the crust is cooking you have time to prepare the filling. 

I would make this again, but maybe I'll use Everyday Paleo's recipe for crust - which was delicious when I made it two Thanksgivings ago. 

Creamed Spinach by Paula Dean

As I open my palate to new and exciting vegetables, some of my previous favorites are losing their appeal. Broccoli, spinach and peppers were my "favorite vegetables" if you can even call them that. But before paleo, I didn't enjoy eating them, and I really only tolerated them to add variety to my meals. However, spinach is very easy to cook (sauteing spinach takes less than 3 minutes), so this was a vegetable I was able to enjoy with very little effort.

Now, I really enjoy brussel sprouts, cabbage, collard greens, beets (the list goes on and on), and cooking spinach was getting boring for me. I typically saute spinach in butter for three minutes, add salt and pepper, and it's done. It's just not satisfying anymore now that I have experienced vegetables with much more character (rainbow chard anyone?). So, I decided to find a way to prepare spinach that I hadn't tried before. This creamed spinach recipe comes from OMG... Paula Dean.

Creamed Spinach by Paula Dean

The Good

• Nice depth of textures
• Not the same boring sauteed spinach
• Packed full of vitamins

The Bad

• Onion/Spinach ratio was off (too much onion)

Overall - 4/5 Stars


This was a mighty tasty way to prepare spinach. Sometimes spinach can be plain by itself, but adding garlic, onions, and a little cream really adds depth. Especially, since the chewy spinach is contrasted with al dente onions. I will definitely look into some more creamed spinach recipes, and a casserole.

ps. I almost forgot to mention the substitution I made for the recipe. We didn't have any heavy cream (what a sin), so I added about a 1/3 of a cup of cream cheese, and I was surprised at how well it worked. The cream cheese gave it a slightly sour flavor but a richly creamy texture. I would use it again in a heartbeat.

Custard Vanilla Ice Cream by the Kitchn

Ice cream is something I haven't had a lot of recently. Mostly because I've stayed away from milk. But I've seen that some of the best recipes don't even contain milk, just heavy cream.

I was initially interested from Paul Jaminet's Perfect Health Diet blog. He has a recipe that I attempted a couple times, but it wasn't that great (maybe I didn't like the lemon in my ice cream). Whatever the reason, I found myself looking for another recipe.

While cooking Strawberry Cheesecake Muffins with a friend, we had 4 left over egg yolks, and I didn't want  all that nutrition and flavor go to waste. I remembered that you could use egg yolks in ice cream, so I went looking for a simple recipe I could make while the muffins were baking. What I found was mouthwateringly good.

Custard Vanilla Ice Cream by the Kitchn 

The Good

• Bursting with flavor in every scoop
• Fresh ingredients
• Simple recipe
• Great consistency

The Bad

• Raw eggs?

Overall - 5/5 Stars

This ice cream was so rich and cream, I really couldn't stop eating it. It had a nice yellow hue from the farm fresh eggs I got from Wegmans, and the Madagascar Vanilla scent filled my nose with every bite. It had a great consistency as well. It wasn't too icy for homemade ice cream (I dont have a machine); it was actually very smooth.

My mom keeps about 4-5 different pints of ice cream in the fridge at any time. So I decided to compare Bryer's French Vanilla to this recipe and the flavors aren't even close. This one is two leagues above Bryer's. It probably has something to do with the ingredients. I used heavy cream from upstate farm cows, egg yolks from free-range chickens, and even unpasteurized raw honey - which is a powerhouse of flavor by its self.

I'm not sure how I feel about the raw eggs, but that didn't stop me from polishing off this whole batch in a couple sittings. I will definitely make this again.

Dijon-braised Brussels Sprouts by Smitten Kitchen

I don't know why everyone hates on brussel sprouts. They are delicious.

I can't say I never liked them as a kid, because my mom never made them for us growing up. But when I hear how much people dislike them usually they are referring to boiled brussel sprouts which, I'll admit, ARE pretty nasty. They get all pale and devoid of flavor.

My favorite way so far that I have enjoyed brussel sprouts has been by roasting them. The recipe couldn't be any simpler. Toss in olive oil, salt, and pepper and roast them at 350°/400°, and presto! They are flaky, crispy and especially delicious doused in butter.

Its about time that I venture into other ways of cooking these little green bundles. And so I found myself digging around on Deb's food blog called Smitten Kitchen. Her photos are fabulous, and I couldn't resist this recipe after seeing them.

The Recipe

The Good

• Pleasing texture (al dente)
• Subtle mustard flavor
• No burnt flavor
• Novelty

The Bad

• Needs more flavor

Overall - 4/5

My dad and brother really dug this recipe (perhaps because all they had to do was set the table), and I enjoyed the recipe as well. If for nothing else, it's novelty was appealing. I liked simmering the sprouts which allowed them to soak up the chicken stock and white wine. Once they were done they were very tender, but unlike when they are boiled they still retained their flavor and structure. They were al dente, and I liked that.

But the flavor left me wanting a bit more. More mustard, more butter, maybe both? I'm not sure. I'll definitely use this process of "browning" the sprouts then simmering in chicken stock, because I liked the texture. But I would probably try to tweak this recipe if I made it again.

Leek And Sweet Potato Soup by Paleo Diet Lifestyle

Eating (and most importantly preparing) soup is therapeutic.  It takes time to prepare, because you have to chop up a variety of ingredients. The flavors bubble and simmer as they slowly blend together. Even using a spoon to slowly stir your meal is rhythmic and relaxing in itself. 

As a kid, eating soup meant savoring a bowl of Chickarina or Lipton Noodle Soup. Nutrition aside, there is something to be said for a dish that warms you from the inside out. Now that I am older, I have a desire to cook soups that are a little more nutritious. I made a fantastic Turkey soup on Thanksgiving with our leftovers, thanks to this recipe. I even attempted bone broth soup (which was a total failure).

I just purchased leeks at Wegmans, and when I Googled "Leeks and Paleo" I came across this recipe from Sebastien at Paleo Diet Lifestyle. My experience with his recipes has been nothing short of stellar. His recipes are great because of their simplicity, but also because the ingredients always compliment each other well (see here where I reviewed his eBook). So, I was excited to try out one of his soup recipes.

The Good

• Great use of leeks
• Nice consistency with the sweet potatoes
• Filling

The Bad

• Bland - needed a little kick
• Lacking in protein

Overall - 3/5 Stars

Not his best recipe, but one that can be modified to justify cooking it again. The flavors blended well together, but overall it was a bit bland. I modified it by chopping up about a half pound of bacon and tossing the bite sized pieces in. I also added a little bit of chipotle chili pepper. With those two ingredients this soup really packs some flavor.

Mocha Mousse by Elana's Pantry

Looking for a decadent chocolaty dessert? You've come to the right place.

The Recipe

The Good
Wonderfully chocolaty taste
Nice buzz from coffee
Great texture

The Bad
Uses vegan palm oil shortening

Overall - 5/5 Stars

This recipe was simple and downright awesome. I love the combination of chocolate and coffee for a desert and the crumbs of coffee bean give the mouse an even more dynamic texture. This recipe is thick - just like mousse should be.

My only hesitation with this is that it calls for palm oil shortening. I'll have to do a little more research to see this is something to be used sparingly or not at all. Either way, it didn't stop me from making it, and I already had some left over from making these Paleo Red Velvet Whoopie Pies.  Those actually weren't as good as they look.

Caribbean Seafood Stew by Everyday Paleo

Sarah over at Everyday Paleo has quite the following, and if you haven't checked out her website yet, DO IT. She comes up with some pretty original dishes. With three kids, she needs to stay on top of her game to keep them interested, and she does a fantastic job. Take a look at this recipe she posted yesterday (Mango Chicken Salad with Chipotle Mayo)... I'll be cooking this soon.

Tonight however, I tried her Caribbean Seafood Stew. I've been meaning to try more dishes with coconut milk. So far I've only been using it for smoothies, but I'd love to find other tasty ways to get more coconut in my life.

The Recipe

Her picture looks way better

The Good
Light dish
Very tender fish
Delicate coconut flavor

The Bad
A little bland

Overall - 2/5 Stars
This dish was a little underwhelming. I felt like it was missing an ingredient or two. The coconut milk gave the dish a great base, but it wasn't enough for me to enjoy this recipe. That being said her directions are spot on. We simmered the fish for 4 minutes and it came out perfectly tender.

Did you have a different experience with this dish? I'd love to hear what your opinion is.

Chocolate Chip Cookies by Primal Palate

If there was one thing I missed most when I started eating paleo it was cereal. But if I had to choose second it would probably be cookies. My mom in notorious for baking up a storm when we have company over. We are over loaded with her delicious cookies, double fudge brownies, you name it. You weren't leaving until you had dessert.

Since I stopped eating grains, I've been trying to find a recipe to rival my mom's famous cookies. I stumbled on Primal Palate's blog earlier in the year, and I've made this recipe over five times since then. To me that's a lot. I typically don't repeat a recipe unless I really love it. And I love this one.

These cookies have a perfect chewy consistency, and the maple syrup adds a touch of flavor that hints of fresh pancakes. I strongly recommend you try these them.

The Recipe

This is my second batch with cocoa powder. My first batch was devoured. 

The Good
Coconut oil adds a nice touch
Great consistency
Quick to cook
LOVE the maple syrup taste


The Bad
Should have made more

Overall - 5/5 Stars
This is one of those recipes that you could pass of as the "real thing" with out having to say... "It's gluten-free, packed with protein". Unfortunately, I did tell my dad this. And he ate a whole batch of cookies in one sitting. I kid you not. I doubled the batch which made about 30 small cookies. My dad ate the 12 remaining cookies in one sitting!!!! Unbelievable.

I had to make a new batch, however this time I decided to add half a cup of cocoa powder. Which is why my cookies turned out dark. I also had to HIDE this batch from my dad. He said he liked the double chocolate goodness, but I think they were a little more dry than the batch with out the cocoa powder.

Either way, trying these cookies is a must. They are even better Elana's Chocolate Chip Cookie recipe, and that in itself is a feat, because she makes some amazing recipes. Have you tried these yet? What do you think?

Seriously Tasty Meatloaf by Health-Bent

In spite of Meatless Mondays, I have for you a recipe that is full of meat. In fact, it contains ground pork, ground beef, and most importantly bacon. Now, I've never been a huge meatloaf fan, but since it's my dad's favorite dish I decided to give this paleo equivalent from Health-bent a try.

The Recipe

The Good
Seriously tasty (the title doesn't lie)
Seriously juicy

The Bad
Bacon wasn't crispy

Overall - 3/5
This is a solid recipe. I opted for jarred sauce to save time, and in total, it took a little over an hour to cook. The best part about this recipe is how juicy it stayed (even for a couple days after in the fridge). I definitely slathered it with ketchup, but this was a mighty fine meal. I gave it three stars because it didn't blow me away (perhaps because I never used to like meatloaf). However, my dad, a longtime meatloaf lover, was very pleased. If nothing else, I like this recipe because it breaks the boundaries a little with what we consider to be meatloaf. Using bacon on top, and then broiling it - genius! I'd like to use that idea for other recipes.

One complaint (and per usual this could be my fault) is that the bacon on top wasn't crispy. It was cooked, but almost soggy as if it had been cooked in the microwave. Perhaps I didn't leave the broiler on long enough, but I would have loved for the bacon to be crispy. That would have given it a contrast to the tender meatloaf below.

Coconut Flour Pancakes by Primal Palate

While I do have a bowl of cereal every once in a while, pancakes are something I rarely eat. I hardly have time to whip up a batch before work, and if someone else cooks it's usually the pre-made crap. No offense Aunt Jemima. Yesterday, I got up a little earlier than usual and decided the time would be well spent indulging in some home-made paleo pancakes.


The Recipe

The Good
They look like pancakes
Don't stick to the pan

The Bad
Awful texture, almost sponge-like
Very bitter

Overall - 1/5
After many delicious meals I've prepared from Primal Palate, I found one that was disappointing. The flavor was very bitter, I believe there was too much nutmeg. And I would have preferred a chewier texture. These pancakes are very cake-like and spongy since the recipe calls for four eggs. I actually doubled the batch, thinking I would love it (which has been the case for all the other recipes I've made from Hayley and Bill), and I ended up throwing half of it away.


However, this was my first time cooking with coconut flour, and there was certainly an unusual flavor that I couldn't put my finger on. I would be surprised if I didn't like the flour since I love everything coconut (water, milk, oil, flakes). I'll have to try some more recipes that call for it to see if that was the reason I didn't like the pancakes. Of course, there is always the possibility that I screwed up the recipe somehow. The commenters on Hayley and Bill's website seemed to love it, but this is just one recipe of theirs I can't recommend. 

Fish and Chips by Pragmatic Paleo

Haddock was the only thawed meat in my fridge, but thanks to Wikipedia... "Haddock is a very popular food fish, sold fresh, smoked, frozen, dried, or to a small extent canned. Haddock, along with cod and plaice, is one of the most popular fish used in British fish and chips." Brilliant!


A quick Google search for "Paleo Fish and Chips" only turned up a couple results surprisingly. But this recipe from Pragmatic Paleo looked like a winner.

The Recipe 

They may look like boring fish sticks,
but these things pack some flavor!

The Good:
Fantastic flavor thanks to the coconut oil and dill
Quick to make
Few ingredients


The Bad:
Not the most detailed directions
I wish I cooked more


Overall - 4/5
I will definitely cook these again. They were a snap to make, although following the directions was a little tricky. They say to finish the fish off in the oven, but don't tell you how long to put them in for. My fish was cooked after browning both sides, so I didn't want to risk over cooking them.


In terms of flavor they were great. They were light, crispy, and buttery. I initially thought I would be begging for ketchup (which we were out of), but they were good enough that I didn't even need any. Also, I probably added a little too much salt, but these little guys were a hit with the whole family. If you are looking for a simple and healthy fried fish recipe, look no further!

Sirloin Steak with Garlic Butter by All Recipes

Sometimes the simplest of recipes are the best. This is certainly the case with the top sirloin steak I grilled last night. I snagged a top recipe from All Recipes and I had a delicious dinner in under 15 minutes. Let me give you the run down.

The Recipe

The Good
Under 15 minutes to make
Only 5 ingreadients (two are salt and pepper)
Melts in your mouth

The Bad
None

Overall - 4/5
This recipe is as simple as you can get (especially since it doesn't require marination), and it's tasty too . I must admit, I over cooked this, but it still believe 4 stars is fair. It has a great garlicky flavor with just enough salt and pepper to taste. Also, the melted butter was fantastic on top. I never tried that, but I will definitely be doing that again, whether I use this recipe or another one.

This steak is also great in salads - just slice it up and toss it in. It's fantastic. Definitely better than Alton Brown's recipie. Sorry Alton, your the man, but it's tough to compete with a recipe that calls for steak drenched in butter and garlic sauce.

On a side note I wish I would have taken RemaxRhonda's suggestion and added some mesquite flavor to it. That sounds amazing. 

Low-Carb Cheesecake from Modern Paleo

I love cheesecake. As a kid it my favorite dessert. Nothing was better to finish a meal than a deliciously creamy slice of Cheesecake. I was also spoiled rotten by my Grandpa who had an award winning recipe in West Virginia. Although, I never understood why he loved to cook it and never wanted to eat it.

Since adopting a Paleo Diet, I've avoided dairy, but every now and again I'll have some cheese with a meal and I won't feel bad about it. I saw this recipe on Modern Paleo and I knew I had to try it.

There is much debate as to whether dairy is paleo or not. But when it comes to dessert, let's face it, sometimes you just want something tasty (it is still grain and legume free though).

The Recipe - Click Here

The Good

• Quick - took me 15 minutes to prepare 
• Uses basic ingredients - nothing I had to run to the store for
• Aroma coming from the oven was intoxicating, reminded me of my childhood
• Low sugar - I used 1/4C Honey (64g of sugar for the whole pie)
• The crust is tasty! reminds me of this pumpkin pie crust
• High protein - pretty good for a dessert 

The Bad

• Took me an hour to cook at 375 (this is probably similar for most cheesecakes though)
• You can tell it's low sugar
• A little bland - could have used some spices (cinnamon ect)

Overall - 3/5 Stars
This is a solid cheesecake recipe. For those looking for a low-carb option, this is one I can recommend. It's not going to blow you away, but you won't be disappointed either. It has a solid texture and light crust. The cream cheese filling is the most dominant flavor here. But it finishes strong with the nuts from the crust (I used hazelnut). You might want to try putting in a tad more sugar than I did, and possible experimenting with some cinnamon to bring out the nuttiness of the crust.

Also, the smell of this cake was so alluring I coudn't wait for it to cool down. About 10 minutes after taking it out of the oven I was already digging in. To be fair, I did have some more today after letting the cake cool down overnight. Don't be surprised if you end up eating more than you intend to (this cake is very light).

No Social Media Required

An Invasion of Privacy

I have been observing a trend that people want to reclaim some privacy that Facebook and other websites have seemingly taken. Spin offs like Google+, Closest.in, and Path (now, ironically, part of Facebook) are all giving us options to be more selective with whom we share our online lives with. I'm glad we have options, because I stopped using Facebook about a year ago. It became more about making money with advertising and promotion than about sharing your life with friends.


While Facebook might not be high on my list there are plenty of social media websites that I use on a daily basis to connect and communicate with people. I have a Twitter page, YouTube, Flickr, you name it. All of these websites have options to reach out to people (hence the social part). But I am a strong believer in making an effort in relationships that matter. Texting and tweeting are okay for people I don't have a strong relationship with, but I want to have actual conversations with people I care about. That means a phone call.

When someone takes time out of their day for a phone call it is more personal than any text or tweet could ever be. On the extreme, My Grandma still sends me a handwritten letter in the mail, at least twice a year. Now that's personal. But for most of us a phone call is the new snail mail. Anecdotally, with the increasing popularity of texting, I've noticed people are more apt to text than to call. Sure, it's quick and effective. But when has building relationships ever been about those two words?


Building Relationships

Phone calls are one way to drive healthy and sustainable relationships. This was the core idea behind my Android App - Phone Tracks. Being two years out of college, I was having trouble keeping up with people from various social groups. I had friends from high school, friends from college, distant relatives, and various business contacts. To make matters worse, when using Facebook and Twitter my true friends often got lost in the crowd. My solution was to have a phone app that would keep track of a small group of people. That way I could focus on building relationships with people that matter.

Four months later, I published Phone Tracks to the Android market (sorry iPhone users). Simply put: You add five contacts, and the app remind you to call them and tell you how long it's been since you last spoke.

It can work for:
- Immediate/extended family members
- College/high school buddies
- New romantic interests
- Potential sales leads or financial donors
- Existing clients
- Or whoever you wish and have the digits for

Feedback Rocks

It has been an exciting journey to see this app go from conception to market. In the past few months, I have had the privilege of working with two very talented freelancers. One is a developer from Germany named Martin, and the other is a Designer from Romania named Mihai.

As Summer ends and Fall begins I want to continue improving this application. If you use it please give me some feedback: what did you like? what did you hate? or anything in between. If you have any suggestions at all please email phonetracksapp@gmail.com. I'd love to hear what you think.

Thanks for stopping by,
Brandon

A Supplement Sampler

A few month ago, Swanson's Vitamins, sent me a nice little package of products to try out. Now, that I have had time to properly test out everything I'd like to share my thoughts on them. Lets get right down to it:

Garden of Life Omega Zyme Digestive Enzyme Blend

Prior to using this blend of digestive enzyme I was using Now Food's Super Enzyme (as recommended by Robb Wolf). I was extremely satisfied with how that product made me feel. I tried to tell the difference between these two, but I couldn't. I had already been using Now Foods for a few months, so when I started using Garden of Life, the results were not as dramatic. When I started using a digestive enzyme (Now Foods) I felt like a totally different person. It felt like I was finally getting the nutrition I needed. For anyone who has digestive problems (see my story), or someone looking into Probiotics for gut health, this is the other side of the equation. I'd recommend the NOW Foods Super Enzyme, it works just as well (for me) and it is a lot cheaper.

Carlson Lemon Fish Oil

I have been taking fish oil for a couple years now. It's the supplement I take most regularly, since I stopped taking a multi-vitamin. I can notice a difference when I stop taking them. I feel generally happier and clear minded when I take fish oil, so I'm going to continue to do so. Most people who try it complain about one thing - the fish-burp. This really hasn't been a big problem for me. Yes it happens, but the benefits clearly out weight that negative. Plus there are ways to combat the issue - like these delicious lemon flavored capsules. When you burp it really tastes like lemon Starburst. For anyone looking to add this supplement to their diet but is worried about the burp - fear not, with this product. It is a little pricier than some fish oil. But Carlson's oil is sourced from a very unpolluted part of the world making it a premium oil. I'm a big fan of Carlson's and I've bought the big jug of 360 capsules before. Definitely recommended!

Source Naturals MethylCobalamin Cherry

I'm torn on this product. Initially I liked the rush of energy it gave me. But it makes me a little frenetic, and I feel a flushed in the face (like you would from a Niacin rush). I suppose it depends what you want to use this for. It certainly will give you a jolt, because it's the same vitamin that is in the now ubiquitous 5-Hour Energy. I took it at work a few times (I work in a cubicle), and it made me want to get up and run around. Unfortunately, my job does not allow that during working hours. So, I remained fidgety at my desk. This product CAN work if your goal is to give you a little kick in the butt to get your day started, but I would prefer to get my B12 from natural sources like meat or eggs. 

Source Naturals Melatonin Sublingual

I do not have a problem sleeping (usually). I bought a crappy window A/C unit so I could get my room to about 72 degrees every night. I also have black out curtains. That combined with proper diet, exercise, I'd say I sleep pretty well. But it's just so tempting to want more! Its human nature to demand better and better, so I tried these Melatonin Supplements. They were very effective at putting me to sleep. I slipped one under my tongue and was out in about 10 minutes, which is a little less than normal. It feels kind of like pain pills, where you are wrapped up in a weird fuzzy yet comfortable feeling. They definitely work, but in the morning I was waking up groggy. This is a similar problem to when I tried a magnesium supplement. Maybe it worked too well. Personally, I can not recommend this product, but my dad has had success using this to aid in sleep. Maybe I'll stick with the good old stand by, "if it ain't broke, don't fix it".

Thanks again to Swanson for the samples, and props for having such an active twitter team. Anyone who hasn't checked out Swanson for Vitamins yet, you should. I've been buying from them for a few years, because they have great customer service, prices, and most importantly plenty of reviews (which is a huge deciding factor for me in any purchase). 

A Fond Farewell

"You never know how much you'll miss them until they are gone"

I have recently lost something very special in my life. Last night, at approximately 10 pm, my crock pot was destroyed. It was broken in two pieces, by the very person that loved it most - me. I was desperately trying to make a quick meal after getting home late, and I smashed two frozen pork ribs on the bottom of the pot. In an attempt to split the two pork ribs in half I instead split the crock pot in half. I stood for a few minutes in disbelief. What will I do with out a fresh batch of BBQ ribs for breakfast? Or a nice warm bowl of chili before I go to work?

I realized, that I never gave this device enough credit. With out a crock pot I would be unable to eat the way that I do. I don't have time to make amazing meals every day. But the crock pot does.

I don't understand why I was so intimidated by the crock pot before. It's painfully simple. One knob that you can turn on medium or high. Add your ingredients and wait the specified time. It's so simple. But better than that. It makes mouthwatering meals. The meat get insanely tender.

Here is a chili recipe that is ridiculously easy and delicious

1 lb ground meat
8oz can tomato sauce
8oz ounce jar of salsa

Add veggies if you want, but if you get a good salsa it will have veggies and spices. I used this a ton. At night time I would toss everything in the pot, turn it on, and in the morning I would have a delicious meal with no work on my part.

I suppose, I would just like everyone to know, who hasn't use a crock pot before, that they shouldn't be intimidated by it. It's fast, easy, and delicious. I have already purchased another one. But I wanted to give a shout out to my favorite cooking device of all time (sorry Magic Bullet).

You from the Future

I'd like you to join me in a small thought experiment. Allow your mind to drift to the future. Where do you see yourself in a few years?

What if you could talk to yourself? Would you even want to listen to what your future self had to say? I think most people would say yes.

Keep picturing yourself. What do you look like? Maybe a little like your mom or your dad? No - that's nonsense. Well, I just hope you've aged more gracefully than Joan Rivers (sorry Joan).

Continuing... What thoughts will you have? What questions do you wish you could ask your future-self?

Now, snap out of it!

I talk to my future-self almost every day (and no I'm not going crazy). I'm talking about my parents.

How many times have you heard this... "Oh my god, I'm turning into my dad/mom." No kidding. When you're younger you don't want to admit it, but do you have certain tendencies that you inherited from them like; personality traits, lifestyle habits and interests.

Through the years, I'm learning where I get certain habits from: my interest in health and fitness from my dad and my thirst for adventure from my mom. I've even caught myself saying things my parents would say. Has that ever happened to you?

If you can accept that you and your parents have similar tastes and preferences than is it that much of a stretch to think that they are an older version of you with more experiences? They are you from a different generation. They are shaped by different environmental pressures, but they still are as close as you can get to you.

Next time you have a difficult decision to make, and you wish you could see in the future and find the "right" answer, realize that you can ask your parents. And most are more than willing to give an opinion.

What does your future self think about that new business you want to start? The relationship you are in? The job you want to change? Do you care what they may or may not have to say?

They might not always be right, but they are very good at telling you what you don't want to hear. Be stubborn if you want, but I have learned to respect what my parents say because they are as much a part of me as I am them.

Your Guide to Paleo Cooking

The blogosphere is filled with people who are passionate about their health, fitness and food. But in the niche segment of the paleo lifestyle, there are tons of brilliant and knowledgeable people contributing to a flourishing community. Everyone is here to interact, share and learn (with varying degrees of each). And while we may only know each other by our online personas this is the first time I have ever truly felt part of a tribe. Our common interests bond us, and being able to share my experiences and relate to others has peeked my interest in the field of health and nutrition. 

It’s great to talk about the more popular bloggers such as Mark Sisson or Robb Wolf, the latter of which got me turned on to the paleo diet. But the community has much more depth than that. As I dive deeper into this subculture, I am continuously finding everyday people doing spectacular things. Over the past few months I have been fortunate enough to interact some of these great people. 

One such blogger in the paleo community is Sébastien Noël over at Paleo Lifestyle Diet. Sébastien is a gifted writer, but where he really shines are his recipes. A few weeks ago, I was given a copy of his newly released eBook to review, and I must say that I am very impressed. I have a ton of cookbooks, but this was my first electronic cookbook. I was a little intimidated, because the PDF is 395 pages - that's a lot of recipes. I thought about going to staples to print out a copy, but a color copy of his recipe book would have been over $200 (c’mon staples).

Don’t Be Afraid of the eBook
Usually, while reading, I like things printed and in my hands, but having an online version makes the recipe book very searchable. It is easy to reference and browse recipes. I just typed in what food I had and the search showed me all the recipes containing my ingredient. In addition, Sébastien did a great job with the organization; the book is broken down by category and really well layed out. The design of the PDF is clean, easy to read, and aesthetically pleasing.

As far as taste goes, I'm not sure I could speak any higher of Sébastien. I made his Beanless Texas Style Chili that blows away Mark Sisson's Bison Chili. The great thing about his recipes is that they are simple. Most have less than 10 ingredients and he doesn't use anything that you'll have to find at an uber fancy grocery store. The combination of spices just work.

I also tried his Pork Chops with Apple and Onions and his Guacamole recipe both with success. But the one that really won over me over was his Baked Salmon with Asparagus and Roasted Beets. My mom made this the other night, and the salmon was so tasty my dad could not stop taking about it. The fish was so moist it almost melted in your mouth, and the asparagus was perfectly crispy. The beets came out a little undercooked, but the rest of the meal made up for that. I will definitely be cooking that again.

Just Try It
All in all, my family and I have loved cooking with Sébastien's recipes. He makes them very easy and approachable, but that doesn't mean they lack flavor. Check out his website where he has a ton of free recipes to try like Sweet Potato And Sausage Soup, Spicy Pulled Pork, Kale Chips, and a ton more. If you like what you see then take a look at his eBook where he compiles over 350 recipes, as well as cooking tips, a meal plan, and an herbs and spices guide (that is beautifully designed). Sébastien is doing great work over at his blog, so I am happy to recommend his recipes. They are simply delicious.