Dare You To...

In my efforts to eat more real foods and rely less on sugar, I've been using honey in my baking!  Honey is known primarily for its sweetness and can replace white sugar in almost anything.  In fact, honey is so sweet (25 - 50% sweeter than white sugar), that you need less of it to enjoy the same flavor!


More than sugar:However, unlike white sugar, high-fructose corn syrup, and other such man-made, refined sweeteners, honey is a more naturally-occurring substance containing over a hundred different compounds, including plenty of vitamins, amino acids, and minerals.When you consume honey, you're getting so much more than just a hit of sugar, and, for that, honey is a much healthier sweetener than refined sugars!

The best kind of honey you can use is rawhoney, which can be found in most farmer's markets (bonus points for local!) and health food stores today.  Or, if you're so inclined, visit a local bee farm or raise your own!  That's another dare for another day...

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Did you know you can BAKE eggs--whole eggs, in the shell--in the oven?  

I'm on an egg kick.  Always for eating, recently for blogging.  I've already talked about why eggs are awesomeand why you should Eat The Yolks.  Today, I share my favorite way to prepare eggs for easy consumption all week.



My go-to way to cook up eggs is a scramble or omelet, but I also like to hard-boil a bunch of eggs on Sunday for a quick and easy breakfast or snack during the busy week.

Now, I concede that hard-boiling is not rocket science, but it does require a few separate steps, regular attention, and the stress of knowing something could boil over.  However, there's an EVEN EASIER way!  Did you know that you could BAKE eggs right in the oven?  No need to get the water going, no need to watch or listen or smell or wait or add vinegar or not add salt or or or... just bake them.

Here's how you can hard-bake your eggs:

Heat your oven to 325°F. 


Place the eggs into a muffin tin, so each sits on i…

If you found Grain Braininteresting and began avoiding or limiting grains, then there's a valuable cookbook out there, ready to help you plan all your grain-free meals.  Even if you're NOT following a grain-free lifestyle, this cookbook has recipes that are savory, sweet, scrumptious, and sure to satisfy any taste buds.

Against All Grain

Danielle Walker's recipe book, Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great, just came out inSeptember.  I frequently checked her website as she traveled the country on her book tour, watching and waiting to see someplace in my vicinity appear on the list.  Last month, Danielle finally took her book tour to New York City, where I joined others in a cooking lesson at Sur La Table.  All day, I'd been looking forward to my grain-free meal, and Danielle did not disappoint.


It was thrilling to see the real Danielle in person!  Her pictures and demo videos came to life, her smile radiating the whole time.  She was …

Earlier this month, I shared WIAW: Making It Paleo, where I told you about the Make It Paleo cookbook by The Food Lovers and showed you some of the recipes I tried out in my kitchen.  The response to the photos that I posted and have been tweeting and Instagramming have been great. People see these meals and think, "That's Paleo? That doesn't look so hard."  

And it's not! It's just delicious.  Now that I've worked my way through many of the recipes, I'm excited to give you a full review. 


The book opens with a foreword by Mark Sisson. That was just about all I needed to see to be convinced that this would be a good book. He's one of my absolute top Primal/Paleo resources. When I have a question, I typically go to his site first; it is such a rich resource for all things health-related from a primal perspective, while still balancing out the "normal" of today's world. I highly recommend you check it out.

SO, the fact that he endorses …