Know your egg labels! What exactly is the difference between cage-free and free-range eggs?

Well, honestly not much. These are just labeling terms that the food industry has been using to make their product seem superior to another. The best eggs you can buy are probably pasture raised eggs.

Eggs are a staple here in most people's homes today with approximately 250 eaten by the average American every year. The sad part for me is that I do not get to eat them that often. When I do, I have become a massive label reader. The problem is that labels are massively deceiving in what the say about how the chicken was raised.

This was a lesson that I had to relearn a few weeks ago. I have been buying organic “cage-free” and "free-range" eggs from whole foods for a couple of years, feeding them to Erin and the kids on a daily basis.  I knew that cage-free wasn't caged free, but I thought that free range was a great equivalent to pastured at a lower price point. 

Then I picked up some pasture...

A few months back I got inundated with questions about the “latest,” study saying that gluten sensitivity wasn’t real, and they could find no credence to non-celiac gluten sensitivity. The part that was perplexing to me was that this group had previously published research that wheat was the cause of Irritable bowel syndrome (IBS).

Their most recent study was to refine the earlier experiment by isolating the gluten protein and give this isolation to their patients, creating an artificially high gluten diet. This study showed that there was no difference between the pain IBS patients experienced between the high and low gluten foods.

This is exactly the opposite of what I have found in the last 12 years of Chiropractic and AK based practice. While I have never tested the patient with isolated refined gluten because they rarely ever eat just the gluten they eat foods that contain gluten like wheat. I thought it might be important to write about why this study may be a bit flawed.

The ...

Back on Valentines Day, I posted a paleo fudge; I thought I would make a play on that by making a paleo Reece's Cup. I am not usually a huge fan of these paleo treats because sugar is sugar, but on special occasions are justifiable reasons to “cheat."

Well, yesterday Erin finally told her corporate job that she would be leaving to work full time in her own business. It was a massive weight off of her shoulders, and she was visibly calmer and more relaxed. I couldn’t have been prouder of her; she is finally living her dream.

If you want to check out her webpage and podcast, they are both incredible sources of information if you want to start or run your own business.

So, I felt we needed to celebrate last night. We made filets with haricot verts in creme fraiche, mustard and chives mixture. We had been debating if we could make a paleo Reece's cup from the fudge recipe, and I thought that this occasion deserved an attempt at them.

These were amazing. The only thing that I will chang...

This ended up being one of those great set it and forget it crock pot meals.  I started it on a Sunday morning when everything was going crazy with the kids, Erin and I running around with tons of errands and work to do that day.  I diced and sliced everything seared it off and turned on the pot and didn't think about it again till 5:30 when the kids were hungry.  That was incredible!   This was that simple of a meal.  The Mango Curry Beef had a great flavor.  It will work great on a weekday, just set it up before you go to work and it'll be ready when you get home! Hope you all enjoy this Mango Curry Beef.

• 3.5 lb chuck roast 
• 2 pounds of carrots chopped

• 2 mangos Diced
• 2 cans coconut milk
• 3 tablespoons red curry powder or 1 jar of red curry paste
• 1 teaspoon turmeric
• 2 tablespoons salt
• 1 tablespoon coconut oil

1. If using the curry powder, rub 1/2 of the roast the night before and refrigerate overnight. 
2. Melt the coconut oil in a heavy bottomed skillet and sear the ro
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Okay, so I have to admit blueberry scones are one of my non-paleo weaknesses. I have struggled with finding a paleo blueberry scone recipe that I like or even sounded somewhat appetizing. 

This was the first that sounded good, healthy and most importantly easy. I made these with run of the mill maple syrup, but I can’t wait to try these with the (literally) homemade syrup that Erin brought from Wisconsin the last time she was there. These Paleo blueberry scones might just become a morning staple around my house, especially on those crazy mornings that seem to be happening more often these days. They can be made at the beginning of the week and used as breakfast or snacks. Hope you enjoy these as much as I did.

• 2 cups Cashews
• 3/4 cup Arrowroot
• 1/2 cup Flax Seed Meal
• Pinch of Salt
• 1 teaspoon Baking Powder
• 1 1/2 cup Fresh Blueberries
• 1/2 cup Coconut Oil
• 3 tablespoons Maple Syrup
• 2 teaspoons Vanilla Extract
• 1 Egg

1. Preheat oven to 375 F. 
2. Line a 9” pie pan with pa
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 I love short ribs! These curried short ribs were amazing.  They are particularly surprising when you cook them low and slow.  This was an interesting combination of herbs and spices that I threw together one morning.  A patient of mine had made some lamb stock that added a great texture and a slight hint of lamb to the dish.  The fish sauce may have been a bit over

The fish sauce may have been a bit of umani overkill, but I liked it.  This was simple and straight forward, and it had a great mix of flavors and textures.  The best part about this meal and slow cookers, in general, is that they are set it and forget it, basically start it when you leave for work and pull it off when you walk in the door.  Hopefully, you find this one amazing, and it makes your meals a little easier.

• 2.5 lbs beef short ribs grass fed
• 2 tbs. coconut oil
• 3 tbs. tandoori curry
• 1 tbs. Salt 1 cup lamb stock
• 1 tbs. Red Curry Powder
• 1 Star Anise
• 3 tsp. Fish Sauce
• 2 tsp. Cinnamon
• 1 tsp. Cayenn
...

I love lamb; it is one of the few proteins that almost have to be raised naturally. The flavor is amazing it has great fats. I only knew of lamb roasts, legs or racks of lamb to cook. I honestly was a bit shocked that such flavorful steaks could be cut out of the lamb shoulder. The lamb shoulder steak recipe turned out so well I am going to have to do a few more lamb recipes this summer on the grill. The beet recipe is one of our favorite recipes ever. We stumbled across this particular beet salad on one of our trips to Sonoma at the Dry Creek General Store. We got it for a picnic lunch, loved it so much that we went back every day we were in wine country to get this salad for lunch.

• 3 lbs. Lamb Shoulder Steaks
• 1 tbs. Oregano
• 2 tbs. Basil
• 2 tbs. Rosemary
• 1 tbs. Garlic
• 1 tbs. Tarragon
• 1 tbs. Salt
• 1 tbs. Pepper
• ½ tbs. White Pepper
• 1 cup Olive Oil
• 2 lbs. Beets
• 1 cup Feta Cheese
• 2 tbs. distilled white vinegar
• 2 tbs. chives

1. Combine all the ingredients for t
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I get asked all of the time are my green drinks healthy? This is becoming one of the more frustrating questions that I get asked in the office.

People falsely believe that these drinks are healthy. The theory sounds great, run a bunch of the things that we do not eat enough of through a juicer and is supposed to be healthy for us.

A concentrated version of the things we do not want to eat and we do not have to actually chew or work to eat our food. Plus, it fits perfectly into a little cup that you can take with you.

All this sounds great for our modern fast moving lives. Sadly, there are several problems with these highly concentrated drinks.

First, there are way too many ingredients in these drinks. They tend to concentrate the vitamins and minerals from the fruits and vegetables.

This concentration leads to a problem, you will usually have to juice or blend significantly more than you would ever sit down and eat in order to feel like you have eaten anything. Because of this you...

This is a really simple and great paleo honey chicken recipe that the whole family will love.  Just whip the main ingredients, pour it over your chicken and bake.

Ingredients:

• 1 1/2 - 2 lbs boneless chicken breasts
• 2 tbsp. melted butter
• 3 tbsp. coconut aminos
• 1 tsp. sesame oil
• 5 tbsp. honey
• 4 tbsp. minced garlic
• 1/2 tsp. ground ginger
• 1/2 tsp. ground black pepper

Directions:

1. Preheat oven to 425 degrees.  Line an 8x8 inch pan with tin foil.  Be sure to only use an 8X8 because you don't want the mixture to be too thin.  You really want it baking around the chicken.  See the picture below on how to line the pan, so you're also capturing all the juices (and making clean-up way easier).

2. Whisk all of the ingredients, except the chicken together until mixed well.

3. Place the chicken on the tin foil, and pour the mixture over the chicken.

4. Bake the chicken, uncovered, for approximately 35-40 minutes, until cooked through.  If your chicken is browning too quic...

One of my mantras in the office is that most people should avoid wheat, corn, dairy, soy, and sugar. Inevitably people ask what about butter isn't that dairy?

Well, yes but it is much more fat than protein. What makes butter so different is that it is a water in oil emulsification. What this means is that the water is suspended in the oil and is solid at room temperature whereas the cream, which is used to make butter, would be liquid. This emulsification leads to increased stability and less spoilage.

Also, since butter is just the cream, fat and protein, it has no or at least very little lactose or milk sugar present. It is this difference that makes butter not quite a dairy and more of a fat, plus butter just makes everything taste better.

The lack of lactose and increase in fat tend to make butter safe on a Primal or Neolithic diet plan. Let us talk about why butter is a lot healthier than the powers that be have lead us to believe over the last 30 years.

First off butter is mo...