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People are picky about their eggs, some more so than others...Exhibit A
With that in mind, I invite you over to the Art of Manliness for information that could save your life should you ever A) encounter a dancing outlaw or B) wake up in a trailer in Boone County, West Virginia(sock on hand is optional).
From http://coastalcavegirl.com/!
In a saucepan over medium heat, combine 1 cup of coconut milk, 1 T of 100% pure canned pumpkin, and 1/2 T honey and heat (stirring often) until steaming. Pour mixture into blender and add 1 1/2 tsp of pumpkin pie spice and 1 tsp of vanilla. Blend until frothy. Pour into mug and add a hot cup of strong coffee or espresso. I used my favorite Keurig coffee and brewed the smallest size. Top with coconut whipped cream and a few dashes of cinnamon.
So you have seen it for sale at the box, but what is it?
From the website:
Kill Cliff was created by a former US Navy Seal. The goal was to create a low calorie, recovery aid, that could be consumed on a daily basis while delivering key nutraceutical ingredients to help improve athletic performance and speed recovery.
The product was created based on the theory that an integral part of enhancing sports performance is reducing inflammation. We observed that most recovery and sports performance products were only trying to do two things – artificially increase energy and replace depleted sugars and electrolytes. We recognized that these products were missing the fact that the real culprit for reduced performance and slowed recovery is inflammation.
A really beneficial sports recovery drink needs the right blend of nutrients and anti-inflammatory ingredients, with a low calorie count, making it a suitable option for every day consumption.
The result is Kill Cliff, an amazingly tasty, endurance and recovery drink that is good for you and isn’t laden with excessive calories.
Some of its ingredients and what studies show they may do for you:
D-Glucuronolactate- this helps make more glucuronic acid in your liver. Glucuronic acid binds toxins together and makes them more water-soluble to make them easier to pass through the urine.
An event presented by the Celiac Awareness Tour is being held at the Hilton Greenville this Saturday, October 15.
Visit the facebook page for the Gluten Free Expo.
A map for the Hilton.
The event is sponsored by Ingles, which has the biggest, most affordable, gluten free line of products around.
A recipe from the Wildness and Wonder Blog.
Paleo Liver Chili:
Makes 5-10 servings (depending on how much you have in common with homeboy here). Freezes like a dream.
Okay, so you are making a huge batch of chili, so get prepared to make a mess of your kitchen. I use two French ovens (biggish pots), and if you’re going over about 3 lbs. total on animal bits, it’s probably a good idea to do so as well. Brown the ground beef in one of your pots, adding a spoonful or two of coconut oil if needed (if your beef is lean). While the ground beef beef is browning, run your beef liver in a food processor with the S-blade. This is the trick to blending the liver in seamlessly, so if you want it incognito, whirl it into a pudding consistency; if you like liver, feel free to just let the food processor “chop” it somewhat. Add the liver to the browning ground beef. If it’s a liver slurry, it’ll just cook right in and be indistinguishable. While your meat is cooking, heat a few more tablespoons of coconut oil to medium heat in your second pot and add the onion, peppers, and celery, and let these veggies cook until the onion starts to become slightly translucent. Add the garlic and sauté until all the vegetables are tender but not mushy. Add the cumin, cinnamon, and chili powder to the vegetables, as well as a few tablespoons of chopped oregano if using.
Now, remove the appropriate proportions of the meats and veggies from each pot and add them to the other pot (that is to say, if one pot is 2/3 the size of the other, remove a proportionally equivalent amount of what’s in the other pot to the smaller pot. Not rocket science). Make sure both pots are about even. Then, break apart the canned whole tomatoes with your hands into chunks the size of what you like, and add the chunks plus the liquid from the cans in appropriate proportions to each pot. Add two bay leaves to each pot, and a tablespoon or so of coconut aminos and tomato paste to each as well. Stir thoroughly, bring to a simmer, cover and let cook on low heat for 30 minutes. Taste the chili and add aminos, salt, pepper, and spice (cayenne/Sriracha/etc.) of your choice as needed. Cook a bit longer, taste again. Lather, rinse, repeat. I often find myself adding lots of additional cumin and chili powder as well at this point.
It’s not so much a recipe as a method. Mess around with the spices until you find your perfect chili. Once it’s done, ladle it into whatever freezer-safe, easy storage individual serving size containers you like and freeze.
I like to eat mine with sliced avocado and fresh lime juice.
