Health coach and Functional Diagnosis Nutrition Practitioner Maria Claps and her retired nurse mom Carol Pesce join our hosts Jimmy Moore and Jenna The Paleo PA today in Episode 176 of “Low-Carb Conversations With Jimmy Moore, Jenna The Paleo PA & Friends!”
Welcome here to another awesome Friday look at some of the headlines making news in the world of health. Our new cohost Jenna Lightfoot (aka Jenna The Paleo PA) has been stellar alongside veteran health podcast Jimmy Moore sharing educated opinions on diet, research, and healthy living. Do you like what you hear on this weekly podcast? If you would like to help us keep this listener-supported podcast on the air, then CLICK HERE to make a donation of any amount to help us towards that goal. THANK YOU FOR YOUR SUPPORT!
This Biotech Startup Promises Lab-Grown Pork Within Five Years
In today’s episode, our hosts Jimmy Moore and Jenna Lightfoot (aka Jenna The Paleo PA) are joined by a health coach and Functional Diagnosis Nutrition Practitioner named Maria Claps from NourishAndFlourishHealth.com who has a great FREE hormone guide at MariaScopes.com and regularly does LIVE videos on her Periscope channel. We have a special treat for you with our second guest friend as Maria’s adorable mom Carol Pesce joins her on the show today. Jimmy and Jenna banter at the beginning about the new Friday low-carb support group in Jenna’s medical office, Jimmy attending Dr. Jeffry Gerber’s Low Carb Vail conference in Vail, Colorado next weekend (and why we won’t have an episode next Friday), how Jimmy’s Blue Yeti microphone zapped out on him in the middle of the recording two weeks ago, and Jimmy’s breakneck schedule right now.
How I quit my smartphone addiction and really started living
Listen in as Jimmy, Jenna, Maria, and Carol share their thoughts about whether penalty or reward motivates improvements in health more, 5 ways a low-carb diet supposedly damages your health, debating the psychology of hunger, the reality of lab-grown pork and other meats without a half a decade, a chef intimidated by a radical vegan for attempting to serve foie gras for Valentine’s Day, the addictive nature of smartphone devices, 8 bits of health device that may or may not be true, and the rising cost of popular low-carb, high-fat foods forcing shifts to other healthy foods. Plus, don’t miss Maria’s Coconut Curried Shrimp recipe and Carol’s method for making homemade kombucha (see video below) at the end of the show. Here we go as it’s time to pull up a chair, grab a cup of coffee, and let’s talk!
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LINKS MENTIONED IN EPISODE 176
– We’re LISTENER-SUPPORTED: DONATE HERE!
– Maria Claps from NourishAndFlourishHealth.com
– Get Maria’s FREE hormone guide at MariaScopes.com
– Maria on Periscope
– Carol Pesce has no online presence
– SECRET HEADLINE: Penalty, Not Reward, May Get Workers Healthier
– 5 ways a low-carb diet damages your body
– Hunger is a mood: the psychology of weight loss and self-control
– This Biotech Startup Promises Lab-Grown Pork Within Five Years
– Chef Drops Foie Gras From Menu After Vegan Death Threats
– How I quit my smartphone addiction and really started living
– 8 Pieces of Health Advice You’ve Probably Heard of That Aren’t What They Seem
– It’s time to swap that pricey cauliflower for these superfoods
Maria’s Coconut Curried Shrimp
2 lbs wild shrimp, peeled, deveined
2 Tbs coconut oil
1 small onion, diced
1-2 cloves of garlic, minced
1 T red curry paste (I use Thai Kitchen brand)
1-2 tsp sriracha sauce
1-2 tsp raw honey
Juice of 1 lime
Salt and pepper
1 can of coconut milk, preferably native forest brand, full fat
Fresh cilantro and basil, chopped
Sautee shrimp in coconut oil until opaque, a few minutes, over medium heat. Set aside. Sautee onion for a few minutes, add red curry paste and sautee until it smells heavenly, which will happen in 60 seconds flat!—Now add in minced garlic so that it doesnt burn and sautee for 1 minute
Add can of full fat coconut milk. Add honey, sriracha, lime juice and salt and pepper as desired.
Add shrimp back to this pink tinged heavenly sauce and simmer for about 10 minutes.
Add in cilantro and basil as soon as you turn off the heat.
Serve over “riced” cauliflower– Here’s an easy recipe— pulverize cauliflower in a food processor until it looks like rice grains. Sautee in a pan w some coconut oil. Add chopped cilantro if desired. Season with salt and pepper