It’s another funtastic podcast today featuring our friends Joey Cardillo and Sarah Ballantyne in Episode 41 of Low-Carb Conversations with Jimmy Moore & Friends! Your enthusiastic hosts Jimmy Moore and Mindy Noxon Iannotti welcome Joey and Sarah with open arms to the Virtual Porch as they discuss whether eating meat is daring or dumb (or neither!), whether grass-fed cows are really better than grain-fed, antibiotics still being used in the fattening of cattle and whether our Paleo ancestors thrived from eating cooked meat. We’ve got some goodies for you today along with a Paleo Chewy Granola Bars and Bomb Diggity Bison Chili recipes from our friends. So pull up a chair, grab a cup of coffee and let’s talk about what health low-carb living is all about!
NOTICE OF DISCLOSURE: http://cmp.ly/3
- Support our sponsor: Get TWO FREE Quest Bars
- Joey Cardillo’s “Versatile Health” web site
- Sarah Ballantyne’s “The Paleo Mom” web site
- “Meat eaters – you are daredevils or dumb. Or both”
- “Are grass-fed cows better for the earth?”
- “The Failure of the FDA: Why We’re Still Using Antibiotics on Livestock”
- “Cooked Meat Gave Ancestors An Advantage”
1 ½ cups slivered almonds
2 cups finely shredded unsweetened coconut
1/3 cup raw sunflower seeds
1/3 cup raw pepitas (hulled pumpkin seeds)
1 Tbsp sesame seeds
½ cup blanched almond flour
1/3 cup extra virgin coconut oil, melted
¼ cup unsweetened, natural almond butter (or Peanut)
¼ cup honey
1 tsp vanilla
¾ tsp baking soda
1 Tbsp ground flax seed
1½ Tbsp water
¾ cup mini chocolate chips or your favorite chopped dried fruit (optional)
1. Preheat oven to 325F. Grease a 9”x13” baking pan with coconut oil.
2. Mix ground flax seed with water and let sit for 3-4 minutes.
3. Pulse pepitas in a food processor a couple of times to break up to the size of sunflower seeds.
4. Add coconut oil, almond butter, honey and vanilla to flax goop and mix well.
5. Add almond flour and baking soda and stir to combine.
6. Add slivered almonds, shredded coconut, pepitas, sunflower seeds, sesame seeds and chocolate chips or dried fruit. Stir to combine.
7. Spoon batter into prepared baking pan. Spread out and flatten well with your hand or the back of a spatula.
8. Bake for 22-23 minutes, until golden brown. They will puff up slightly while baking, so immediately after removing from the oven, flatten the bars with the back of a spatula (or something else heat resistant and flat).
9. Let cool completely in pan before cutting into bars (I actually like to refrigerate before cutting). Cut into bars (I usually get 18-20) and wrap individual bars in plastic wrap for easy travel (optional). I prefer to store these in the refrigerator.
o 1 TBS raw certified organic extra virgin coconut oil
o Around 2 lbs of ground bison (but you can use other meat if desired)
o 1 organic onion (chopped up). We like to use white onion.
o 2 cups organic celery (chopped up)
o 2-3 cloves of organic garlic
o 1 jar of salsa (about a 12 ounce jar will work) or simply make your own. We like
pretty hot stuff so we use the spicy ones! Mild is cool also: just do what you like
o Diced organic tomatoes, canned are ok but fresh are obviously better.
o 2 ½ tsp organic cumin
o 2-3 tsp organic chili powder
o 1-2 tsp organic thyme leaves
o 2 tsp Himalayan sea salt
o 1/2 cups organic green chiles
Sauté the onions, celery and garlic on low-medium heat for about 5 min. After
these are done sautéing, add the meat, chili powder, thyme and cumin (stir it up
for about 5 minutes so it all mixes up). Next pour your salsa in, add the tomatoes
and salt. Next come the green chiles. Let all of this simmer for at least an hour.
Make sure all ingredients are certified organic and meat is pasture-raised, grassfed organic. This stuff is bomb!