This week Jimmy and Mindy are joined by nutritionist Caitlin “Grass-fed Girl” Weeks and Justin Bentley, the host of Real Food Science on YouTube. Listen to today’s conversation about the vegan movement in America through Forks Over Knives and former President Bill Clinton touting his vegan story on CNN with Sanjay Gupta, criticisms about the Paleo/low-carb diet, and some fabulous recipes for mozzarella pizza crust and a one-pot Paleo chili. So pull up a chair, grab a cup of coffee and let’s talk!
Don’t miss this great episode, brought to you by our friends at the Skogg Kettlebell System!
LINKS MENTIONED IN EPISODE 25
– Support our sponsor: Scogg Kettlebell System
– Caitlin Weeks on Facebook
– Caitlin Weeks Nutritionist blog
– Justin Bentley on YouTube
– “The last heart attack diet?”
– “Why Would Anyone Follow the ‘Paleo Diet’?”
– “Yes, There’s Lots Of Good In The Paleo Diet; I Still Think It’s Bunk”
Mozzarella Pizza Crust (Same as Cauliflower Pizza Crust, but sub 1 cup mozzarella for 1 cup cauliflower). It’s easier to have the ingredients ready to go. I’m not sure if this counts as a recipe, but I figure people probably don’t know they can do this, and that it comes out fairly similar.
Almond/Parmesan crusted meat: ¾ cup grated parmesan cheese, ¼ cup almond flour, half-packet dry Italian dressing mix, dash of garlic. Coat meat, bake at 425 for about 20 minutes for chicken. Times vary for different meats. You can also mess with the temperature, between 350 and 450 for different amounts of crispiness.
One Pot Paleo Chili
3 fresh chopped tomatoes
1/2 can Muir Glen tomato paste
3 garlic cloves
1 tsp paprika
1 tsp sea salt
1 tsp chili powder or to taste
1-2 Tbsp cumin
1 tsp cinnamon
1 chopped onion
1 red and green pepper diced
4 cups shredded zucchini
2 peeled and diced turnips
2 lbs grass fed ground beef
Awesome finished product!
2 large shredded carrots
1 bunch fresh cilantro (for garnish)
2 ripe avocados (for garnish)
Sautee the meat in a large pot until mostly done, remove and put into a separate bowl. Sautee the onion, garlic, and peppers until soft in the beef grease. Then add all the rest of the ingredients into the pot and fill 2/3 of the way with water. Cover and cook on medium/low heat for 45 min to 1 hour until turnip cubes are soft. Stir frequently. If it is too thin leave lid off and simmer for 5-10 more minutes. Serve with avocado slices on top and cilantro garnish. Serves 6-8.