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Thrive Tribe 419
Rose's Paleo Pantry Secrets Revealed! Ep. 12
September 29, 2017 Rose Hollo
Never fear! Rose the Reluctant Cook shares her secrets to easy gluten-free, dairy-free, clean, Paleo-ish meal preparation for those new to the game of healthy cooking, or cooking in general. In this episode, Rose covers the staples of her pantry, how to make some basic paleo-friendly beverages (including some yummy things for fall and the holiday season), how to decipher whether or not a food is gluten-free, easy crock-pot cooking (and how to do "toss it and forget it" meals), how to make a delicious and nutritious smoothie, how to pair paleo foods with herbs and spices, and how to re-purpose leftovers so none of your money and kitchen time goes to waste! Important Notes from this episode: Pantry Basics: Nuts and nut butters, olive oil, seeds, avocado oil, coconut oil, bone broth, salsa, non-dairy milks, tuna and other canned fishes, almond flour, arrowroot flour, coconut flour, maple syrup, raw honey, shredded coconut, dry unsweetened fruits, organic apple cider vinegar with the mother, Bragg's coconut aminos, dijon mustard, Frank's Red Hot, Primal Kitchen Mayo or any type of purely avocado mayo (no canola), basil, chili powder, cinnamon, curry paste or powder (check label for ingredients!), garlic (all kinds), oregano, paprika, parsley, red pepper, rosemary, sea salt, thyme, any and all veggies, fresh fruits (stay local, organic as much as possible), all uncured meats (aim for organic, grassfed), organic free range eggs. Paleo-friendly hot beverages include bulletproof coffee, golden milk, homemade cocoa, and homemade chai tea latte. If you do a search for Paleo drink recipes, you'll find a plethora of guidance on these. When buying gluten-free, these are the ingredients you want to avoid: barley malt, bouillon cubes, bran, bulgar, duram, graham, farina, malt vinegar, flavoring, oats (unless gluten free), matzo, ramen noodles, soy sauce, teriyaki, most beers (try "Red Bridge," it's Rose's fave gf beer), some hard ciders, brewer's yeast, triticale, cooking sprays, sushi containing imitation crab), salad dressings and many condiments, self-basting turkey or chicken, flavored yogurt. Be sure to check all medications, supplements, vitamins, etc. Many are filled with gluten. Great things to make in your crock-pot include bone broth, whole chickens, soups, and many kinds of meat-veggie-carb or meat-veggie-starch combos. A simple search will turn up all sorts of wonderful paleo crock recipes! Smoothies are awesome paleo treats for breakfast or anytime. My kids LOVE smoothies. Start with a cup of liquid for one serving (nut milk) or coconut water, or even green tea. Add a half cup of frozen fruit of your choice. Add one cup of chopped veggies. If you're using a standard blender, your veggies should be pre-chopped very well. If you want extra creaminess, add avocado, banana, or a nut butter. Give the smoothie a health boost by adding maca, cacao, chia, cinnamon, flax, ginger, matcha, any sort of nuts, spirulina or other chelating green, real vanilla, etc. Rose's favorite food, spice, and herb combos include the following: basil with chicken, eggs, salad dressings, sauces, and zucchini. Also, basil goes so well in Asian dishes, especially Thai food! Cinnamon, cloves, ginger and nutmeg are those yummy "fall and holiday" flavors that never go wrong with fruit in the cast iron skillet with a little coconut sugar and honey. they also pair well with chicken, lamb, sweet potatoes, carrots, cauliflower, and squash. Oregano is always yummy with Mediterranean dishes. Think of your fave Italian restaurant: beans, bell peppers, tomatoes, chicken, fish, lamb, mushrooms, pork, potatoes, zucchina, and gluten-free pasta or spiraled "zoodles" (zucchini noodles). We can't leave out rosemary and thyme, which are great with potatoes, any type of bean or lentil, peas, chicken, fish, pork, beef... You name it! Left-overs can easily be transformed into crock-pot soups, tacos, frittatas, fried rice, smoothies, hashes
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