primitivewellness-blog

[primitivewellness-blog]

Crunchy Balsamic Brussels Sprouts

This recipe was inspired by the restaurant I worked at right after college. It wasn't until then that I truly began to appreciate the little green cabbages that my parents always tried to get my sister and I to eat growing up. This is a a sweet and crunchy twist, I'm SURE you will enjoy! Crunchy Balsamic Brussels Sprouts  Ingredients:

3 lbs Brussels Sprouts, leafed

2 tbsp balsamic vinegar (I used a hot balsamic I got from the farmer's market, any variety will work!)

1/8 cup almonds, finely chopped (I just put mine in a food processor for a few pulses)

2 tbsp coconut oil

Instructions:

Heat the coconut oil in a large pan over medium-high heat.

Once the coconut oil is hot, add in your leafed Brussels sprouts.

Allow the sprouts to cook for roughly 5-7 minutes or until they begin to get soft. (Note: be sure sure to constantly toss the sprouts, you want them evenly cooked and you don't want to burn them.)

Once the sprouts are slightly soft, remove from heat and add your balsamic vinegar & almonds. Toss to combine and ENJOY!

[primitivewellness-blog]

Pork & Mixed Veggie Stir-Fry

This recipe was inspired by the beef & mixed veggie stir-fry in Practical Paleo. One great thing about cookbooks is that as great as they can be for recipes, they're often times an even better jumping off point! Enjoy! Pork & Mixed Veggie Stir-fry Ingredients:

1 lb pork chops

2 tbsp coconut oil

1 cup red onion, julienned

1 cup broccoli, chopped

1 cup string beans, ends trimmed

1 cup bell peppers, julienned

(* you can also choose 4 total cups of whatever veggies you would like!)

1 tbsp sesame seeds, raw or toasted

2 tbsp green onions/scallions chopped

1/4 cup water chestnuts, sliced

2 tbsp coconut aminos

2 tbsp warm water

2 cloves garlic, finely chopped or grated

1/4-1/2 tsp ginger, finely chopped or grated

Instructions:

Spread the pork chop across a large cutting board, and cut into sections that are approximately 4 inches long, cutting with the grain of the meat. Next, cut against the grain to slice each section into 1/4 inch strips.

Over medium-high heat, let the skillet get hot and melt the coconut oil. Place the pork in the skillet and allow it to brown on both sides, approximately 1-2 minutes per side. Remove the pork from the skillet and set aside.

Place the red onions, broccoli, string beans, and bell peppers (or whatever veggies you decide to use) in the pan. Cook for about 5 minutes of until fork tender.

While the vegetables cook, combine the coconut aminos, warm water, grated garlic & grated ginger and mix well.

Add the meat back the pan, followed by the sauce, heat through for about 2 minutes.

Plate the stir-fry, and top with sesame seeds, green onions, and water chestnuts.

Order your copy of the New York Times bestselling book Practical Paleo today!    

[primitivewellness-blog]

30 Day Guide: The Expereince - Broccoli Casserole

  This week I'm bringing back 30 Day Guide: The Experience because this recipe is just too delicious to be missed! I've been getting quite bored with my breakfasts lately so I turned to my new book The 30 Day Guide to Paleo Cooking for inspiration and man-oh-man am I happy I did. This recipe was not only easy (don't let the number of steps fool you, it's a breeze) but WOW did it pack a great flavor. I am sure you will enjoy. Ingredients:

1 1/2-2 pounds broccoli florets

1 tbsp grass-fed butter (coconut oil or duck fat)

1 small yellow onion, thinnly sliced

2 cloves of garlic, minced

16 oz sliced white mushrooms

1 tea dried thyme

4 eggs, room temp.

1 cup full-fat coconut milk, room temperature

salt and pepper to taste

Instructions:

Preheat oven to 350° F.

Boil the broccoli in a large pot until fork tender.

While the broccoli is boiling, melt the butter in a large skillet over medium-heat.

Add the onion to the skillet and saute until translucent.

Add the garlic and mushrooms to the skillet, season with thyme, salt and pepper and continue to saute until tender.

While the onion and mushrooms are cooking, drain the water from the broccoli. Allow the broccoli to cool to the touch, and chop and large pieces into bite-size pieces.

Add the boiled broccoli to the onion and mushrooms, and gently stir until combined.

Grease a 9 x 13-inch baking dish with your choice of cooking fat.

Pour the broccoli and mushroom mixture into the well greased baking dish in an even layer.

In a medium sized mixing bowl, whisk together the eggs and coconut milk.

Carefully pour the eggs and coconut milk over the vegetables, be sure to coat evenly.

Season once more with salt and pepper, and place in the oven to bake at 350° F for 1 hour.

Enjoy!

Be sure to order your copy of The 30 Day Guide to Paleo Cooking today for this great recipe and many more! Don't forget to LIKE us on Facebook for all of the latest info!

[primitivewellness-blog]

Spicy Paleo Sausage Bolognese

This tasty yet simple recipes is one of my go-tos and I'm sure it will be one of yours! Spicy Sausage Bolognese Ingredients:

1 lb of spicy Italian sausage (link or ground)

1 spaghetti squash, halved and seeded

1 red bell pepper, diced

1 yellow onion, diced

1 tbsp dried oregano

1 tbsp parsley

1 tbsp coconut oil

16 oz tomato sauce

Instructions:

Preheat oven to 350° F.

Lightly grease a baking sheet and place your spaghetti squash cut side down on the bake sheet. Bake for 30-40 minutes or until done (Tip: to test is try inserting a sharp knife, if the knife goes in with only a little resistance you're done!)

While your spaghetti squash is baking, heat your coconut oil in a medium-sized pan. Place your bell peppers in the pan and saute for 2-3 minutes then add your onions.

Once your onions begin to turn translucent add your sausage. (Tip: if you're using links, simply place them in a food processor and pulse a few times to break them up.)

Once your sausage has began to brown add your tomato sauce, parsley & oregano, stirring to combine the ingredients.

Reduce heat and simmer for 10 minutes.

Once your spaghetti squash is cooked use either and spoon or folk to remove the pulp. Top with your spicy sausage bolognese and enjoy!

For even more spice you can add 1-2 tbsp of red pepper flakes!       

[primitivewellness-blog]

Gather: The Experience - Pork Sliders

Summer is the time for BBQs especially with the 4th of July quickly approaching! Here's a great recipe for satisfy anyone's backyard cravings with a little bit of a twist :pig:! Can you tell I love my new emoticon plug-in???  Pork Sliders Buns Ingredients:

3 cups blanched almond flour

1 cup hot water

2 tbsp apple cider vinegar

1/4 cup arrow root powder

3 eggs, separated

2 tsp gluten-free baking powder

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

1 tsp pepper

1 tsp dried rosemary

sesame seeds

Pork Sliders Ingredients:

2 lbs ground pork

1/2 tbsp salt

1/2 tbsp pepper

1 tbsp garlic powder

1 tbsp onion powder

1/2 tbsp oregano

1 tbsp fennel seeds

2 tsp paprika

Instructions:

For the buns, preheat your oven to 375 degrees. In a large mixing bowl, combine two cups of the blanched almond flour, the hot water, and the apple cider vinegar. Fold the ingredients together using a wooden spoon. Add the baking powder, onion powder, garlic powder, salt pepper and dried rosemary. Fold all the ingredients together.

In a separate small bowl, whisk the egg yolk, and add them to the dough. Add the remaining cup of almond flour, as well as the arrowroot flour and stir to combine the ingredients.

In a separate mixing bowl, whip the egg whites with a hand mixer until stiff. Carefully fold the egg whites into the dough. Drop 1/4 cup of the batter onto a parchment-lined baking sheet, smoothing out the dough into the shape of a bun. Repeat with the remaining dough. Sprinkle the dough with sesame seeds, and bake it for 20-25- minutes.

For the pork slider, preheat your oven to 350 degrees. In a large mixing bowl, combine the ground pork, salt, pepper, garlic powder, onion powder, oregano, fennel seeds, and paprika. Mix the meat with your hands until it is evenly seasoned. Place 3-ounce sliders on a parchment-lined baking sheet, and bake them for 30-35 minutes.

Be sure to order your copy of Gather: The Art of Paleo Entertaining today! And add Bill & Hayley's new book The 30 Day Guide to Paleo Cooking to your cart while you're at it!!!!

[primitivewellness-blog]

30 Day Guide - Kale Salad with Bacon & Fig Vinaigrette

  One of the most common day ranges in the Paleo world is that 30 day intro that to plugged by almost everyone. However most give you some guidelines then toss you off a cliff! Some people since and some swim. Now with the latest release from Bill Staley and Hayley Mason (authors of Make it Paleo & Gather) The 30 Day Guide to Paleo Cooking you'll have to perfect companion to sweaky clean Paleo cooking! Teo of my absolute favor things about this book are the "Flavor Pairings" page & the "express eats" recipes. Even for the best of cooks the "flavor pairings" chart makes seasoning any dish a synch. And we all know who much quick & easy recipes come in handy, not to mention when they taste this good! On to this week's recipe. As you may have noticed I'm not the biggest fan of salad recipes, because lets face it...they're boring! That is until I saw tis recipe that incorporated 3 of my favorite things... kale, bacon and beets. This tasty dish, will surely make you rethink those dull salads you may have come to know! Kale Salad with Bacon and Fig Vinaigrette Ingredients:

2 large kale leaves

4 strips bacon

1 large red beet

2 radishes

12 tsp dried rosemary

3 cups spring mix salad greens

Dressing

3 tbsp olive oil

1 1/2 tbsp fig-infused balsamic vinegar (or any balsamic vinegar)

1/2 tsp dried rosemary

Instructions:

Rinse the kale, and chop it into bite-sized pieces, removing the major veins. Set aside.

Heat a cast iron skillet, and cook it until crisp. Remove the bacon and set aside.

Thinly slice the red beet and radishes using a vegetable peeler or mandoline slicer.

Saute the beet ribbons in the bacon fat, with 1/2 tsp of dried rosemary, until soft. Set aside.

Toss the kale with the spring greens and radishes (I left the radishes out, since I'm not a fan).

Top with the crumbled bacon and sauteed beets.

To make the dressing, whisk together the olive oil and fig-infused balsamic vinegar with 1/2 tsp of dried rosemary.

Drizzle the fig vinaigrette over the salad, and serve.

Be sure to order your copy of The 30 Day Guide to Paleo Cooking today! 

[primitivewellness-blog]

CaveTalk: The Food Lovers Bill & Hayley

As anyone who reads this blog knows Bill & Hayley are at the top of my list in the Paleo community! Their cookbooks stunning beyond words but the recipes are easy & delicious! Not only that but they are two of the most generous people I've come in contact with. Offering encouragement and support to  a lowly blogger like myself speaks volumes about the type of people they are. Now I'm so excited to have been able to pick their brains a little bit for all of our enjoyment! And just in time for the release of their 3rd...yes THIRD Paleo cookbook, The 30 day Guide to Paleo Cooking. You can read my full review this Thursday when the 30 Day Guide takes over Gather: The Experience for the week! Without much further adieu here is this week's CaveTalk! LIVEtheFIT: Your book Gather was one of the most anticipated book launches in the Paleo world, if not the cooking world, what inspired you to write this type of cookbook? Bill & Hayley: Wow, thank you! We knew we wanted to write a book about paleo entertaining about two years ago, as we finished working on Make it Paleo. Our brains never really stop working or anticipating things like that (we already know at LEAST one more cookbook and one more eBook we plan to work on in the next year!) so it's been a long time coming. One of the first cookbooks we added to our collection was a Williams-Sonoma cookbook on entertaining (several years ago), and it really provided a lot of inspiration for us, even for blogging but also more specifically for writing this book. The images were so dream-like, almost surreal - it was hard to not wish that you were there for the dinner parties. LTF: How was your experience writing Gather differ from when you wrote Make it Paleo? B&H: Oh boy, Gather was tricky to make. While Make it Paleo had over 200 recipes, Gather was more of a logistically complex book. On top of planning and developing recipes, we also had the challenge of finding and booking locations. Most of the locations were in the homes of family members, friends, or friends of friends. Writing a book is a good bit of work, and there were times about half way through where we both felt like we got in over our heads. Then something magical happened... as we came into the last 5 (or so) shoots, we just let go of the expectations. Now I'm talking about the shoot and recipes - but it is totally analogous to entertaining itself. If you prepare well, and keep your expectations in check, you'll almost always set yourself up to not only succeed, but have a good time doing it. By the end of Gather, everything was like clockwork, and despite the tremendous workload (and potential stress) of the shoots, we were still having an absolute blast with our family and friends on the shoots. LTF: Do you have any favorite recipes from Gather? Or is that like asking you to choose your favorite child (or pet)? B&H: You mean we're not supposed to play favorites with our pets? Oops!We do have favorite recipes. I'm typically the one behind the camera, but every so often I step out and create a recipe. With a good bit of Hayley's help, we jointly developed the General Tso's Chicken recipe in Gather - and I think it's fair to say that it has been a smash hit. Other favorites include the checkerboard cake, the cranberry and orange scones. the lamb with the rhubarb chutney, and the (vegan) spinach and artichoke dip. Yep, we said vegan. My aunt and cousin are both vegan, and we shot the birthday menu at their house, so we thought we would incorporate some vegetarian options into that menu. It sounds shocking, but at one point or another, many people cooking from this book may need to accommodate vegetarians at their table. As much as we love being included and thought of for dinner parties, we wanted to extend that mentality towards my aunt and cousin for that menu. LTF: Gather is not your only book out this spring you also have The 30 Day Guide to Paleo Cooking coming out TODAY, what can people expect from this book? B&H: The funny thing is that the two books cover completely different ends of the paleo spectrum. The 30 Day Guide to Paleo Cooking is a squeaky clean, "strict" paleo book which will help anyone get started doing the paleo lifestyle. We like the idea of doing a clean version of Paleo for a month, whether you're just starting out, or in need of a reset. It helps you feel better quickly, and by nature - get back on track. The 30 Day Guide is a very manageable book: at around 250 pages, it contains 75 new, full length recipes as well as 24 "express eats" ideas for expanding upon the recipes with a bit of improvisation. It also includes a 30 day meal plan, and weekly shopping lists, as well as all the background information on the Paleo lifestyle to get you started. It's the consummate beginners guide to Paleo, in an approachable and beautiful package. LTF: This past year has been quite a busy year for you both: writing 2 new cookbooks & planning a wedding (not to mention your newest addition to the family, Charlie Dickens). Some might say this is passion, others might say this is craziness, how have you managed to juggle all of this? B&H: Oh, it's definitely craziness. Well to start - this is a full time, 7 day a week gig for us. We don't do anything other than tend to our business. The day in day out business includes the cookbook stuff, social media, product development (digital and physical), expanding the website platform to incorporate new features, and we even develop new recipes from time to time. The coming months are going to have a lot of book reviews, because many of our peers are releasing books. It's actually really nice, because it gives us down time to cool our jets and just play with other people's recipes - which we almost never do. Adding Charlie (our 7 month old Shih Tzu puppy) into the mix 3 weeks before our book deadline for The 30 Day Guide was insane. We drove 7 hours to Connecticut from Pittsburgh to get him, and then 7 hours back. Lately we've been calling him the Shih Tsunami, because he's a wild man, and as anyone who follows our page knows - he has totally stolen our hearts. The wedding is just about 3 months from now, and we're super excited for the next phase of our lives together as husband and wife.Juggling everything is an amazing feat, at times. What's probably harder, though, is setting boundaries between our personal lives and work, because our work IS so personal. It's not uncommon for us to stay up until midnight working side by side, although after a while that takes a toll on us physically, for sure. Things are a lot more relaxed when we aren't working on cookbooks, though - and I think we're in for a pretty long hiatus now... at least 6 months, maybe longer. Don't quote me on that. :) LTF: Lastly, of all of your accomplishments over the past few years what are you the most proud of? B&H:  I think for me (Bill), at least, is building a successful business together. I had SO MANY people tell me, years ago, that I wasn't cut out for running or owning my own business. I almost started to believe them! Then, in a strange twist of fate, I got laid off from my landscape architecture job in Pittsburgh - the second layoff in two years. I was totally fed up with the field, working for jerks, and not making very much money. I took it as a sign, and did something totally crazy - with Hayley, we decided to go all in on our new food blogging venture. Almost no one understood us: how would we make money? how would we live? what in the world were we going to do with our lives? The most pivotal moment was when my father pulled me aside and basically brought me to tears over my seemingly irresponsible choice, and that I needed to start looking for another landscape architecture job. I almost flinched, but decided to remain steadfast. Three days later, Hayley and I got a call from Victory Belt to write our first cookbook: Make it Paleo.

 I (Hayley) had a similar story. Bill's mom told us recently that we got really lucky, and did all of this fearlessly. What I told her was that we had nothing to lose. There are few people in our community that still have other jobs, and we see how hard it is for them to do both, but leaving their successful jobs is too much of a risk they aren't willing to take. It can be a serious sacrifice to leave a well paying job to take on full time what you are already doing full time along with a full time job. Luckily for us we didn't really have a choice. We had to make lemonade, because we didn't have any other options. Anytime anything looks rough in our lives my mom always says "this is the universe pushing you out of your comfort zone because there is something bigger and better out there for you, and you can't get to it right now because this is blocking it from getting to you." That is exactly what happened to us. It was really hard, and we are still working really hard, but we literally turned nothing into something, and we were (and sometimes still are) totally scared almost the whole time :)

The whole point of these stories is that nothing is ever certain in life, and we both took huge risks to make this happen. Arguably, the payoff has been huge because (money aside) we've been given the greatest gift of all: the freedom to do what we truly love and are passionate about in life. I'm super proud that we stuck it out through some very tough times to grow this business together. We've done it all as a team, and have grown together in the process. Nothing could possibly be more rewarding to us.

Be sure to order your copies of Gather & The 30 Day Guide to Paleo Cooking today! And check out more installments of CaveTalk here!

[primitivewellness-blog]

Gather: The Experience - Yuca Con Mojo

I discovered this tasty root when I was looking for a starchy alternative to sweet potatoes. So as you can imagine I was delighted when I saw this recipe. I have made my previous yuca recipe several times but was intrigued but the summery twist this recipe has. The lemon and lime are a great combo with the yuca, I'm positive you'll enjoy.   Ingredients:

2 pounds of yuca

1/2 cup grass-fed butter

3 cloves of garlic, minced

1 large yellow onion, chopped

Juice of 2 limes

1/3 cup lemon juice (about 3 lemons)

Salt & pepper to taste

Parsley for garnish

Instructions:

Peel the yuca,  cut it in half lengthwise, and cut it into 2-3 inch pieces. In a large soup pot, cover the yuca with water. Cover the pot with a lid and turn the burner to medium-high heat. Bring the water to a boil, and turn the heat down to medium-low. All the water to boil until the yuca is fork tender (about 30 minutes).

Drain the yuca in a colonder, and allow it to cool. While the yuca is cooling prepare the sauce. Heat a large skillet over medium heat. Add one tablespoon of butter to the pan. When the butter is hot, add the minced garlic and onion. Saute until the onion is translucent (about 5 minutes). Add the remaining butter, lime juice and lemon juice. Season with salt & pepper to taste, and stir. Turn the heat down to low, and simmer for 10 minutes.

Once the yuca is cool to the touch, remove the fibrous center from each piece. Place the yuca in the skillet, and toss with the garlic sauce.

Be sure to order your copy of Gather today from Amazon or Barnes & Noble.  Also, don't miss an all new CaveTalk next week featuring paleo's favorite couple Bill & Hayley.

[primitivewellness-blog]

Gather: The Experience - Shrimp Fried Cauliflower Rice

We're back with an all new Gather: The Experience! What better way to celebrate by breaking out my wok?! Next to Olive Garden, Chinese food is probably the most non-Paleo friendly group of foods out there. Which is why I was so excited to see this menu in Gather. I'm sure you'll enjoy this tasty twist on the popular Shrimp Fried Rice. Shrimp Fried Cauliflower Rice Ingredients:

1 tbsp duck fat

1/4 cup shallots, diced

1/2 cup red bell peppers, diced

1/2 cup green bell peppers, diced

2 cups shrimp, peeled & de-veined

3 tbsp coconut aminos

3 drops fish sauce

1/2 tbsp toasted sesame oil

1 egg whisked

4 cups riced cauliflower

1/4 green onion

salt & pepper to taste

Instructions:

In a large wok or skillet, heat the duck fat over medium heat. Add the shallots, red and green bell peppers, and carrot to the skillet, and saute for 3-4 minutes.

Add the shrimp to the skillet, continuing to saute. Once the shrimp is pink on all sides add the coconut aminos, fish sauce, and toasted sesame oil. When the shrimp is cooked thoroughly, add the whisked egg and saute until the egg is scrambled and cooked through (I didn't even realized I skipped this step until I was writing those post...whoops).

Rinse the cauliflower, and cut into large chunks. "Rice" the cauliflower using the coarse side of a box grater or with a food processor using a shredding disc. Add the riced cauliflower and green onion. Sprinkle with salt and pepper to taste, and saute lightly until the cauliflower is tender.

Serves 8 Be sure to order your copy of Gather today... the Kindle edition is only $9.99!!!!!!! 

[primitivewellness-blog]

CaveTalk: Abel James

We're back with a brand new edition of CaveTalk! This week we chatted it up with the Fat Burning Man himself Mr. Abel James. Certainly a jack of all trades when it comes to the Paleo world, many of you probably know him from his popular website, his highly rated Podcast or one of his great books! And if not maybe you've stumbled across a few of his shirtless photos out there (if not please see below)! Enjoy! LIVEtheFIT: For those that may not be familiar with you can you give us a little background on yourself and how you came to find the Paleo/Primal lifestyle?  Abel James: Growing up in the middle of nowhere on a defunct farm in New Hampshire, I've always been interested in health with an appreciation for eating and living as nature intended. My mother is a holistic nurse practitioner, so whenever I came down with a bug she'd whip out smelly balms, tinctures, and herbal tea instead of pill popping, so I learned a bit about natural health and medicine outside of the convention of the doctor's office.

But when I was in my early 20's, my health was faltering. After years of being a vegetarian, eating a low fat, low cholesterol diet and jogging more than 30 miles a week, I found myself getting fatter and sicker every time I went into the doctor's office. I had high blood pressure, digestive problems, a broken thyroid (we couldn't raise my body temperature above 96 degrees for years), an inflamed face, and a chubby mid-section. My doctor's solution was to 1) restrict calories even more, 2) run more, 3) and start on more than a half dozen medications to "improve my health."

Then I came home one night and my apartment building was engulfed in a 30 foot wall of flames. Save the clothes I was wearing, I lost everything. Then my health REALLY started to suffer. I immediately came down with the flu, couldn't sleep, passed excruciating kidney stones, and basically fell apart. With my life in shambles, I hoped at least I could get my health in order by figuring out how my body works myself - clearly my doctor wasn't helping.

So I spent the next few years scouring medical journals, underground bodybuilding magazines, and every nutrition and exercise book I could find searching for the truth. I learned that just about everything I thought I knew about nutrition, fitness, and health was wrong. So I started doing the opposite of what my doctor told me... and I lost 20 pounds in just over a month and nearly all of my health issues disappeared. I was stunned at how easy it was and how healthy I became so rapidly.

LTF: What happened to inspire you to begin helping others discover this real food lifestyle and begin your website fatburningman.com?

AJ: Once I transformed my body and life by following the dietary and fitness protocols I developed, I had to share them. Now more than ever, the world deserves to know that everyone has the right to be healthy and happy... and if you follow the right advice, eat real food, and stick with it, ANYONE can do it!

LTF: Your website is not the only thing you have going on these days in fact you are one incredibly busy man among the many you have authored the book The Wild Diet, you host the weekly (#1 rated) Podcast the Fat Burning Man Show, you co-authored the cookbook Caveman Feast with your friend (and fellow CaveTalk interviewee) George Bryant of Civilized Caveman, you also run an online community called the LeanBody Community, can you tell us a little bit about these projects and how you manage to fit it all in? Is there one project or success that you are more proud of?

AJ: Sure, I love being busy. The Wild Diet is my easy-to-read manifesto about how my readers can be healthy and happy by eating real food and training like a human should. Caveman Feast is a collection of over 200 of the best Paleo recipes on the planet, and the LeanBody Community is a safe Facebook and web community where my fat-burning coaches and I help others with any issues, questions, and struggles that come along the way in the journey to the best health of their lives. I manage to fit it all in because I love coffee! :)

LTF: I think most people can relate to your journey to be a fat burning man, what advice can you give to readers who may be struggling with weight issues?

AJ: That YOU CAN DO IT! It's not a matter of being miserable and working against your body like you see on most of the shows on TV, most magazines, and the majority of physical trainers, it's about working WITH your body to nourish it, heal, and build a solid frame that can help you reach your personal potential. Don't too caught up in learning everything at the beginning - the most important step is taking action. Find an author or coach who resonates with you and get to it!

LTF: What is the one thing you would tell someone who is just beginning to think about this lifestyle that you think is either the most important or the most commonly misunderstood in comparison to the standard American diet?

AJ: That real food matters far more than counting calories, macronutrients, workouts, or anything else. If you just focus on eating real foods as close to nature intended that were recently alive and well, everything else will fall into place.

If you've missed any of our previous installments of CaveTalk be sure to check them out here!