I personally believe everything happens for a reason.
When we deal with hardships or struggle, it’s to make us learn from the experience and grow stronger.
George Bryant is the perfect example of this. Saying he’s been through a lot would be an understatement. He was an overweight kid, battled an eating disorder, and his legs literally exploded while he was stationed in Somalia as a Marine.
While some might give up on life after all of that, George emerged more determined than ever. His troubled past led him to become one of the culinary leaders in the Paleo blogosphere. George is the founder of Civilized Caveman Cooking Creations, a website filled with easy, but more importantly, delicious Paleo recipes.
Going Paleo doesn’t mean you have to let go of the foods you love, and George proves it. His Instagram account is filled with pictures of his culinary creations that make you do a double take. There’s no way that lemon cake is Paleo. But it is!
George’s recipes are also for those who feel they “can’t cook”. He has a ton of recipes that only require a few ingredients and a crockpot. For example, his CrockPot Pulled Pork is just pork shoulder, spices, BBQ sauce, and of course you need a crockpot.
He’s a big advocate of “mistakes were made to be make in the kitchen” so, don’t be afraid to jump in and start cooking! George’s most popular recipe, Paleo Banana Bread, was intended to be a pancake recipe but they weren’t turning out right on the griddle so he threw the batter in a baking pan. The result? Amazing banana bread that has now led to a handful of spinoff recipes. Genius!
Especially ones that don’t go out of their way to make me feel bad about the bison jerky I’m munching on right now.
Cynthia Pasquella is one of those vegans. Plus, she earns extra cool points for giving away 53 pages of her new cookbook for FREE —> www.hungryhotcooking.com
Last Thursday, she stopped by UW Radio to talk about her Hungry Hottie Cookbook, having a healthy eating mindset, and how to make plant-based recipes taste good.
Click the player at the bottom of this post to listen.
Here are my notes…
4:05 – Cynthia’s dirty little secret 6:00 – “A complete breakdown” 7:30 – Getting the ultimate message 9:00 – Finding healthy foods and meals that actually taste good 10:26 – How the Hungry Hottie Cookbook came about 11:29 – Honoring your hunger 13:24 – Transform gradually: over time, not overnight 14:45 – Making small shifts toward a healthier life 15:59 – The Hungry Hottie Manifesto 19:00 – Why Cynthia’s cookbook is plant-based 21:20 – If you don’t eat meat, then what do you eat? 22:40 – Ten or fewer ingredients, thirty minutes or less 23:17 – Substituting ingredients 24:46 – Hotness Factors 25:45 – How basil lowers cortisol and increases relaxation 26:39 – Cynthia’s favorite recipes 27:37 – Chocolate strawberry quinoa cereal 28:02 – Black bean cakes with pineapple salsa 28:15 – For the kids 30:11 – Institute for Transformational Nutrition info 33:23 – The fruit that can increase your libido 35:00 – How to get FREE stuff! 35:50 – The Hungry Hottie 5-Day Slim Down
Never have, maybe never will. But there’s always hope.
When I was a kid I would chew my vegetables and slyly spit them into a napkin when Mom wasn’t looking.
And these days, if I’m not soaking my veggies in a half stick of butter, I’m blending them in the Vitamix or juicing them in my Jay Kordich.
Hey, if you can’t eat em, drink em. Whatever works, right?
I’m sure I’m not the only one with vegetable aversion syndrome. I think my biggest problem is that I’m just lazy about my veggies. While I persevere on what seems to be a never-ending quest to cook the perfect steak, I seldom give a second thought to how I prepare my produce.
Back in October, my main man and favorite real food chef Lance Roll was my guest on UW Radio. We spoke about all things bone broth — the benefits, the science, and the preparation.
Since that show, Chef Lance has been swamped with emails from listeners asking if he ships his broth to locations outside of San Diego. Unfortunately, due to logistical issues — such as the broth thawing while en route — shipping was not an option at the time.
But I’ve got good news for you. The chef got it all figured out and is now shipping directly to your doorstep!
Last month Lance stopped by my place, where we filmed the video below showing you exactly what to do with your broth when it arrives. He also shows you a few ways to add a little extra flavor and nutrition to what he calls “the magical elixir”.