Chicken Parm Meatballs (Low Carb and Gluten-Free)
June 1, 2013
Is there anything better than a juicy and tender parm meatball? I don’t think so. It’s one of the bestest thing ever. The food you expect to eat at your grandma’s, on a typical lazy Sunday; when life’s good.
For some reason, there’s always room in your stomach for that 4th helping of parm meatballs.
Even though you’re incredibly full. How’s that possible?
The answer involves an explanation of hormones called Ghrelin and Leptin, your brain, your stomach and some psychological nuances.
In short, the desire to eat an extra serving of your grandma’s parm meatballs is a toughy one to beat. Nearly impossible to overcome. It’s like fighting against Rocky. You’re getting beaten up. Sure.
Labels:
Dinner,
Gluten-Free,
Grain-Free,
Lunch,
Primal,
Recipes
May 30, 2013
I got into a focaccia kick and started making it just about every other day, topping it with vegetables and sometimes filling it with them. I mean, Stuffed Whole Wheat Focaccia with Arugula, Feta and Sun-Dried Tomatoes or Whole Wheat Focaccia With Cherry Tomatoes and Oregano, anyone?
Labels:
Dinner,
Lunch,
Recipes,
Snacks,
Vegetarian
May 27, 2013
Not everyone is a fan of cauliflower. I get that. It’s a non pretentious vegetable, that deserves much more attention it’s actually getting.
Cauliflower is cheap, versatile, and features a high concentration of nutrients for the calories contained. The bad rep has something to do with the fact that it stinks badly when it cooks. The taste can also be a bit off-putting. Cauliflower is definitely not a kids favorite and sometimes that also applies to the grown-ups.
Cauliflower is enjoying a revamp lately though. No longer just for dips and soups, this unlikely veggie is taking the center stage in main dishes at some of the best eating spots around.
We have also found new ways to use it: what about cauliflower crust pizza? Or cauliflower rice?
Back in the days, even Mark Twain was very fond of this cruciferous vegetable. In Pudd’nhead Wilson he states “Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.” Conferring cauliflower a college degree.
Cauliflower was indeed an expensive and fashionable vegetable on the Victorian table. It was the queen of vegetables, and was often steamed whole and served elaborately garnished. Cabbage, on the other hand, was on everybody's plate, with no college education.
CCauliflower is cheap, versatile, and features a high concentration of nutrients for the calories contained. The bad rep has something to do with the fact that it stinks badly when it cooks. The taste can also be a bit off-putting. Cauliflower is definitely not a kids favorite and sometimes that also applies to the grown-ups.
Cauliflower is enjoying a revamp lately though. No longer just for dips and soups, this unlikely veggie is taking the center stage in main dishes at some of the best eating spots around.
We have also found new ways to use it: what about cauliflower crust pizza? Or cauliflower rice?
Back in the days, even Mark Twain was very fond of this cruciferous vegetable. In Pudd’nhead Wilson he states “Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.” Conferring cauliflower a college degree.
Cauliflower was indeed an expensive and fashionable vegetable on the Victorian table. It was the queen of vegetables, and was often steamed whole and served elaborately garnished. Cabbage, on the other hand, was on everybody's plate, with no college education.
May 24, 2013
In order to stop meatballs from falling apart you need a binding agent. That’s one of the sacred rules of cooking. Without a binding agent, meatballs hardly hold their round shape and most of the time they will break while you cook them.
The most used binding agents are eggs or bread crumbs. Cheese (such as Parmesan cheese), flax meal or almond meal are among other favorites. I never thought (until yesterday) that quinoa could be used as well...now I know, quinoa makes for a perfect binding agent. Who knew?
May 22, 2013
Labels:
Dinner,
Gluten-Free,
Grain-Free,
Lunch,
Recipes,
Vegetarian
May 20, 2013
I’m pretty much obsessed with pancakes (who isn’t?). Good thing there’s like a million ways to make them.
This recipe has been my staple breakfast for a while. You might argue that this will never replace “real” pancakes made with butter and white flour; au contraire, they’re just as good.
They fill you up, they taste awesome, they’re nutritionally complete and good for you. Just what a power breakfast should be really about.
Labels:
breakfast,
Recipes,
Vegetarian
May 19, 2013
The topic of food safety is more current than ever before. Over the past few decades, foodborne illness has shifted from being a fairly regionalized threat with the potential to sicken a handful of people in a single outbreak, to a national hazard capable of felling hundreds (if not thousands) of consumers from a single point of contamination.
Food recalls have become so ubiquitous we hardly even notice them. In 2008-2009 the massive salmonella contamination has killed nine people and sickened about 22,500 people. Only few weeks later, a contaminated frozen cookie dough has sent 35 people to the ER. The outbreaks are getting bigger and more deadly. These events are an alarming symptom that there’s something wrong with our food system.
Food recalls have become so ubiquitous we hardly even notice them. In 2008-2009 the massive salmonella contamination has killed nine people and sickened about 22,500 people. Only few weeks later, a contaminated frozen cookie dough has sent 35 people to the ER. The outbreaks are getting bigger and more deadly. These events are an alarming symptom that there’s something wrong with our food system.
May 16, 2013
Hollywood’s new diet craze is nothing like the usual offerings. It’s not even a diet; there’s no counting calories, carbs forbearance or faddy detoxing. It’s a scientific based eating regimen that focuses on your body cells not your waistline. It seeks to operates on a biochemical level and it's designed to neutralize the inflammation that occurs inside your body.
The anti-inflammatory diet got Hollywood hooked promising big benefits such as a clearer mind, fewer cravings, glowing skin and slimmer waist1.
The anti-inflammatory diet got Hollywood hooked promising big benefits such as a clearer mind, fewer cravings, glowing skin and slimmer waist1.
Credit: Image courtesy of drweil.com
May 14, 2013
This recipe is a great dinner idea. Also a lunch idea. And now that I’m thinking about it, it could make for a great breakfast too. So this is more of great idea.
It’s loaded with summer veggies and there’s no crust. Well, there’s a sort of crust made with eggplant. But no typical tart crust made with flour and butter. No grains + no gluten = paleo friendly (i.e., primal). And vegetarian. Honestly it doesn’t get much better than that.
Labels:
Dinner,
Gluten-Free,
Grain-Free,
Lunch,
Paleo,
Primal,
Recipes,
Vegetarian
May 13, 2013
The term "negative calorie food" has been around for quite some time now, creating a good amount of confusion.
Allegedly “negative calorie food” identifies certain foods that use up more calories in digestion, absorption and metabolism that they contain in the first place. In other words, calories from these foods are so hard for the body to breakdown and process, that their thermic effects are greater than their calorie values. This in turn could cause a calorie deficit, giving these foods a tremendous fat-burning advantage.
If this assumption was true, eating these foods will cause weight-loss. The problem is that it’s not true. The calories your body burns in the digestive cycle are minuscule compared with the calories in the food itself1.
Allegedly “negative calorie food” identifies certain foods that use up more calories in digestion, absorption and metabolism that they contain in the first place. In other words, calories from these foods are so hard for the body to breakdown and process, that their thermic effects are greater than their calorie values. This in turn could cause a calorie deficit, giving these foods a tremendous fat-burning advantage.
If this assumption was true, eating these foods will cause weight-loss. The problem is that it’s not true. The calories your body burns in the digestive cycle are minuscule compared with the calories in the food itself1.
Labels:
Fitness Myths,
Health,
Nutrition
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