Gluten-Free Football!

Hosting some friends for the game?  Have that weird friend who asks what’s in everything? The one that always asks for the gluten-free food at your house or asks for the gluten-free menu at a restaurant? The Paleo friend? The low carb friend?

Well, here is a list of gluten-free, lower carb (and Paleo/Paleo-ish) football snack ideas. And the best thing? These are all “normal” foods that are sure to please all of your Sunday guests. Each recipe will link to its home website, so visit these pages and give them some love on social media for sharing such awesome recipes!

Buffalo Drumsticks 
from Keirsten’s Kitchen

buffalo drumsticks keirstens kitchen

Meatballs with Spiced Tomato Sauce
from Tummyrumblr 

Bacon-Wrapped Dates 
from Keirsten’s Kitchen
Bacon Wrapped Dates

Jalapeño Poppers
from Keirsten’s Kitchen

Jalapeño-Lime Chicken Wings

from Stupid Easy Paleo and Meatified
lime jalepeno chicken wings from stupid easy paleo

Bacon-Wrapped Butternut Squash Bites

from Holistically Engineered
Bacon and butternut squash bites from holistically engineered

Orange Sesame Wings

from Keirsten’s Kitchen
Keirstens kitchen orange sesame wings

Spinach, Bacon and Artichoke Dip

from Virginia is for Hunter-Gatherers
Spinach Bacon and Artichoke Dip from

Taco Dip

from Keirsten’s Kitchen
keirstens kitchen taco dip

Endive Salmon Poppers

from Paleo Plan


from Amazing Paleo
Paleo-Hummmus-amazing paleo

Chicken Dippers with Buffalo Ranch Dipping Sauce

from Primally Inspired
chicken dippers from Primally Inspired

Bacon Guacamole Deviled Eggs

from Peace Love and Low Carb
bacon guac deviled eggs from peace love and low carb

Bacon-Wrapped Mozzarella Sticks

from Eat Fat Lose Fat
bacon-wrapped-mozzarella-sticks from eat fat lose fat blog

Popcorn Shrimp 

from Ancestral Chef (as seen in Paleo Magazine)
popcorn shrimp from ancestral chef as seen in paleo magazine

There you have it! 15 delicious recipes from various Paleo and Gluten-Free bloggers.


Wild Mushrooms! Foraging and Preparing Dinner in Western Maine

A couple of weeks ago, I had the pleasure of visiting friends in Western Maine. The weather was beautiful- warm, a bit humid with a bit of a breeze, but comfortable to sleep outside in the open air. We walked through the woods in search of wild fungi to add to our dinner and came across an abundance of chanterelles and black trumpet mushrooms. Chanterelles were much easier to spot on the forest floor, given their orange color amidst the green and brown ground covering. The black trumpets, however, seemed to sneak up on us as their colors blended with the dark soil and brush. Here is a quick reference to help identify both chanterelles and black trumpets.

Identifying chanterelles

Caps: The cap of the chanterelle can be somewhat funnel-shaped with rigid edges.  The color ranges from a dark yellow to yellow/brown to orange and orange/brown.
Gills: The gills are actually ridges, and run from the stem to the edge of the underside of the cap. Toward the edge of the cap, the ridges actually fork. The ridges run down the stem.


Chanterelle (Cantharellus Cibarius)

Picture courtesy of David Spahr

The stem is just about the same color as the cap and gills. The flesh is yellowish-white to orange in color.



Chanterelles grow on the forest floor, often in mossy areas beneath trees. Chanterelles do not grow in clumps, but rather  (as some other mushrooms do and are often mistaken for chanterelles.)


Chanterelles found in Western Maine

Chanterelles are known for having a faint scent of apricots. While I have not experienced this with a single chanterelle, I do pick up on some fruity, apricot-like scents when I have been able to collect a small handful.

Identifying Black Trumpets:

Black Trumpets are typically from 2-7 cm wide and up to 10cm in tall. The are tubular with a deep vase shape at the top (see pictures, below.) The caps of this fugue may roll under. They should be black or dark gray in color, and turn more ashen gray as they age. At this stage, they may still be edible but they will not be nearly as delicious! Black trumpets often grow in mossy areas and grow from a single stem, as seen below.


Black Trumpets in Western Maine


Black Trumpets foraged (a few chanterelles thrown in, too!)


Wild mushrooms should be cooked prior to consumption. Preparing these wild mushrooms was quite simple; we removed the dirt from the stems and caps (by hand or with a small knife) and sautéed in some butter over a fire outdoors until they were softened, which was about 10 minutes. The butter in this picture (below) is from a local farm– it’s raw and from grass-fed cows. You can add a bit of salt while cooking or wait until your mushrooms are plated and ready to be consumed. (You can cook wild mushrooms the same way you cook domesticated/grocery store mushrooms.) 


Preparing to cook the mushrooms over a fire. Check out the color of that butter!


Chanterelles and Black Trumpets being sautéed in butter


Chanterelles and Black Trumpets


Cooked chanterelles


Cooked Black Trumpets


Consuming wild foods is still, unfortunately, a taboo subject for some; mushrooms seem to be the most daunting. Arthur Haines, owner of the Delta Institute of Natural History, plant taxonomist, botanist and anthropological nutritionist writes:

Our society has a fear of fungi, there is no doubting that. We’ve been told they can kill us if we ingest the wrong species (which is true). So, we avoid culinary interaction with all wild species because some are poisonous. How is this different from plants, or wild animals, or people (aren’t some of those dangerous as well)? How is this different from farmed foods (people die every year from eating cultivated produce). Recognize that over 300,000 people are hospitalized each year in the US eating “safe food”. Knowing this, are you going to avoid store-purchased food?” 

Arthur continues to write:

“Fungi contain a special group of carbohydrates, complex polysaccharides called glucans, which are known to beneficially activate the immune system. Glucans are known to stimulate Natural Killer Cells to destroy malignant cells, increase the scavenging activity of macrophages, induce maturation of T-Cells to enhance cellular immunity, stimulate B-Cells to produce antibodies to tumor antigens, increase release of Tumor Necrosis Factor alpha to induce programmed cell death, up-regulate production of Interferon alpha from white blood cells to improve viral resistance in the body, increase the concentration of some Interleukins that are responsible for triggering the maturation of other immune cells and, well, you get the point.  Mushrooms improve the functioning of our immune system in a manner that protects us from bacteria, viruses, and cancer.”


You can read the rest of his post on Mycophobia: Is it doing us any good? HERE

You can find Arthur at, on Facebook, Twitter and Youtube.


Other mushroom identification resources: (not affiliate links)

mushroom identification book   mushroom 2  mush 3  mush 4


And to leave you with a quite from Arthur’s website:

“Don’t fear the wild– embrace it!”


Nettle Pesto aka “Nesto!”

SAMSUNGNettles are available during the later spring and deep into summer, as long as you know where to find them (and you have a pair of gloves!) You may have come across nettle before- a small plant that leaves your feet and shins stinging, burning and itching with small bumps- hence the name, “Stinging Nettle!” Despite the name and reputation as a “poisonous plant” nettles are a delicious wild food that offers beneficial medicinal properties!

Nettles often grow along larger rivers. If the young shoots are less than 6cm in height, you can gather these without gloves and can eat them raw (added to salads, etc in the early spring.) As the summer progresses, the plants get taller and the stinging hairs appear. This is when you’ll want your gloves to harvest!SAMSUNG

Nettle can grow to about 2-4 feet tall. The somewhat tear-drop shaped, dark green, opposite leaves are a few inches long, with very coarse teeth. The leaf tip is pointed, and its base is heart-shaped (as pictured.) The stalks, stems and leaves contain tiny hairs and look fuzzy.  The stems and leaves are both edible when prepared correctly (stinging compounds deactivated.)

It is quite easy to remove the stinging from the nettles so they can be consumed safely.

Instructions for Collection and General Preparation:

SAMSUNG1. Collect your nettles. Be sure to practice sustainable foraging methods as to allow future nettle crops to continue to flourish! Use gloves to prevent stinging and burning from the nettles. (Also consider your arms, as you’ll likely be reaching into bushes of nettles!)

2. Rinse the nettles in a strainer.

3. In a large pot, add the nettles and enough water to cover them. I like to add a pinch of sea salt as well.


SAMSUNG4. Bring the nettles to a boil. Allow them to boil for about 10 minutes. (When I strain the water from the cooked nettles, I like to save some to add to soup broths!)

You can can the cooked nettles (follow instructions for canned greens.) You can freeze them for longer storage or refrigerate them for more immediate use.

Nettles are often called a “super food” because they rich in chlorophyll, vitamins, minerals, protein and amino acids.  Nettles are 29 times higher in Calcium and 9 times higher in Iron than spinach (which is typically touted as a superfood!) Nettles are tonic to the liver, blood and kidneys, aiding in a necessary process of detoxification of the body; they are a reliable diuretic that balances blood pH and filters waste from the body, including uric acid.  This process can be especially useful in the treatment of arthritis, gout, eczema and skin rashes and irritations. Nettles contain homeostatic properties, or a remedy to stop bleeding.  A strong decoction (boiling to make a tea, for example, or steeping to make a tincture) is traditionally used to treat wounds and hemorrhage.  This can assist with building blood after menstruation, birth or other blood loss. When nettles are fresh, tinctured or freeze-dried they have anti-histamine qualities that may be effective for acute allergic reactions.  Nettles are both astringent and anti-inflammatory, which help with the symptoms of allergies and many other ailments.


I prepared my first nettle recipe last spring after collecting a small bag full along a river- Nettle Pesto, aka Nesto. Here is my recipe:

1 bunch of nettles (approx 6 cups raw, approx 2 1/2-3 cups after boiled- instructions above)
2 garlic cloves, raw
Pinch of sea salt
Juice of 1 lemon
1 small bunch basil
1/2 cup pine nuts or walnuts
1/4 cup olive oil
Optional: 1/2 cup parmesan cheese

(I have also made this with goat cheese added- delicious!)


Nesto Instructions:
1. Prepare the nettles according to the boiling directions, above.
2. Strain the nettles and allow to cool for a few minutes before proceeding.
3. While the nettles are cooling, add all other ingredients to a food processor. I like to save a few nuts to top the nest when plated.
4. Add the nettles and blend until the mixture is the texture of pesto.

Enjoy the Nesto as a dip to your favorite vegetable, add a spoonful of Nesto to more olive and a bit of vinegar for a delicious salad dressing, or use on top of your favorite meats or grilled vegetables!

You can opt to use this Nesto in place of pesto in mostly any recipe.






For additional information on spring foraging, check out Arthur Haines’ Youtube video on Spring Foraging. 

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Buffalo Drumsticks

I recently got this ghee from OMghee and couldn’t wait to try it! In fact, I ate a spoonful before I even used it in a recipe… it was delicious. For my first recipe with this new product, I wanted to make something that I usually use butter in, and replace it with this ghee. I happened to just get a few lbs of chicken drumsticks and I always have Frank’s Red Hot. So buffalo drumsticks it was! This was a fast, easy recipe with few ingredients- one I will be making again in the near future (and often!)

Chicken drumsticks
Approximately 2 Tbsp Ghee
Frank’s Red Hot sauce
1 tsp garlic granules (optional)
fresh chopped parsley (optional)


Melt 1 Tbsp ghee in a cast iron pan over medium-high heat
(Can also use stainless steel, but cooks better in cast iron) 

Preheat oven to 450


Once ghee melts, spread it to cover the bottom of the pan
Place drumsticks on the pan
Spread hot sauce over drumsticks


Cook over medium-high heat of approximately 10 minutes
At the end of the 10 minutes, place small amounts of ghee on top of each drumstick
(Sprinkle with garlic powder, if you have chosen to use it) 
Remove from heat and place cast iron pan in the oven
Bake at 450 for 15 minutes


Remove from oven and let sit for a few minutes before serving

Optional: Garnish with freshly chopped parsley, or eat with THIS ranch dressing




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Don’t Miss the Paleo f(x) Livestream!

Can’t make it to Austin, Texas for Paleo f(x) this weekend? Me either. Bummer, right?

Well… for those of us who were not able to make the trip to see it live, there is an option for a LIVESTREAM! Watch it in HD quality, from home, on your laptop, desktop, tablet or even your phone. That’s right- your own “front row” seat, right in your living room!

Paleo f(x) livestream

All presentations on The Paleo Magazine and Victory Belt stages are available to stream live, all three days, April 11 – April 13, 2014. This includes 45 sessions and some big Paleo (and not-so-necessarily-“Paleo”) names, including:


Chris Kresser — How to Win an Argument With a Paleo Critic
Dr. Terry Wahls — Maximizing Nutrient Density for Optimal Health
Robb Wolf — Ketogenic Diets for Traumatic Brain Injury
Dan Pardi — Why We Really Get Fat (and What to Do About It)
Dr. Jacob Egbert — Your Doctor Knows Very Little About Health
Kendall Kendrick — The Power of Imperfectionism


Mark Sisson and Robb Wolf — The Robb & Mark Show
Sarah Fragoso — How to Undo the Paleo Diet
Diane Sanfilippo — Reintroducing Non-Paleo Foods
Dr. Michael Ruscio — What to Do When Paleo Fails
Jordan Reasoner — Hacking Digestion: Common Paleo Mistakes
Dr. Christopher Ryan — Paleosexuality


Dr. Lauren Noel — Tailoring a Paleo Diet & Targeted Supplements for Women’s Health
Dr. Daniel Stickler — Becoming Super-Human
Nora Gedgaudas — The Silent Autoimmunity Explosion
Dallas Hartwig and Dr. Helen Messier — Genes Aren’t Destiny (But They Do Matter)
Arthur Haines — Hunter Gatherer Diets: a Useful Lens for Examining Diet Mythology
John Durant — Gross! Evolution of Disgust


Mastermind Panels (occuring throughout the 3 days)

Workout Nutrition — The best nutrition before, during and after workouts
Hacking Stress — Maintaining calm in our modern, non-paleo world
Gluten and the Gut — Gluten-free is the new black. The reality behind the hype
Paleo and Addiction — Healing addiction, disordered eating, and beyond
Moving Past the Mirror and Scale — Focusing on health, getting past Barbie and Ken
Paleo Life Hacker — Maximize travel, adventure, and self-reliance with Paleo life hacking
Self-Reliance — When it all goes Road Warrior, are you ready?
Building Not Burning Bridges in the Paleo Movement — Building bridges to others in the Real Food Community

And many more! For a complete list of the sessions, see THE SCHEDULE HERE.

Paleo f(x) livestream

If you participate in the Livestream, watch at the time given on the schedule in CST (Central Standard Time): it really is live from Austin!

A ticket to attend the event was over $300.00… but that is not your only option for hearing some of the expert presenters at the event! With LIVESTREAM You can pick and choose which days you want access to, or purchase all three days for a fraction of the ticket cost. CLICK HERE to check out the presenters, the bios and the presentation topics!  (Click the link, then the On Demand tab)

Share with your friends who couldn’t make the trip!


Paleo fx livestream


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