3 Reasons to Try Apple Cider Vinegar

3 Reasons to Try Apple Cider Vinegar

If you’ve been around the health world for any length of time, you’ve probably heard about apple cider vinegar.

Once the darling of the pop-science community everywhere, it still has a strong and valuable allure for those following whole foods, paleo diets.

Apple cider vinegar may seem like a fad.  But hey, there’s a reason it’s so popular!

While it is certainly no cure-all and shouldn’t be used as, say, a spot remover on teeth (hello, enamel!), apple cider vinegar does contain important properties that can play a role in detoxification, weight loss, insulin sensitivity and glucose tolerance, and more!

Read on to find a few of my favorite reasons to drink it, how I like to drink it, and the best kind to get the most benefits.  

#1 ACV may improve insulin sensitivity and glucose tolerance

Several small studies have tried the use of Apple Cider Vinegar for those with insulin-based conditions like type II diabetes and those who suffer from insulin resistance and pre-diabetes.

What they found is that vinegar (any kind, including apple cider vinegar) added to a starchy meal reduced the load of the starch on the bloodstream, preventing drastic insulin spikes often seen after this kind of meal.  

The ACV did not improve insulin response to protein or fat based meals, but instead was seen to be most effective in meals containing starch.

So if pre-diabetes is an issue for you, it might be worthwhile to try to incorporate some vinegars with starchy meals.  While it doesn’t have to be apple cider vinegar, the health properties of this vinegar compared to others make it a better choice. 

#2 Apple Cider Vinegar May Boost Weight Loss

Weight loss is not the main goal of most of my readers.  We are all about that body positivity and HEALTH, not someone else’s idea of what is attractive.

BUT, many of the women I work with are attempting to lose weight for health reasons and apple cider vinegar is a great way to add a small boost. Plus, ACV may help maintain healthy cholesterol levels.

The process of weight loss can be so frustrating, so anything that can boost results is awesome.  If you’re on that journey now, you might want to take a look at my delightfully helpful Weight Loss Unlocked program (find it here) along with the apple cider vinegar.  

#3 Beautiful Skin and Hair

Apple Cider Vinegar is a great blemish treatment and helps dry out excess acne.  Cut it with water first, and don’t use it raw or you could burn your skin.

I also like to use apple cider vinegar as a rinse on my hair.  It’s great for dandruff, helps slough off old skin, and has anti-fungal properties that make it great for places like the scalp that can develop issues quickly from scratching.

Many people find this an important part of a no-poo routine.  Vinegar won’t remove natural oils from the scalp (oil and vinegar don’t mix) but it will help keep the scalp clean and clear of debris and dead skin which can sometimes build up without clarifying shampoos.  

The Way to Drink It

ACV can be used in so many ways.  It makes a great dressing for salads along with olive oil, is a nice tangy way to brine meats and other dishes, and makes a tasty drink.

I like to pour a tablespoon of ACV into sparkling mineral water and add a squeeze of lemon.  For me it’s like a no-sugar lemonade! It’s got a strong vinegar taste, so cut down to a tsp. if its too much for you at first! 

Other women I know like to add a few drops of essential oils (like these), usually orange oil in a glass with apple cider vinegar and water and even salt the rim so it feels like a cocktail! 

Bragg, which sells the brand of apple cider vinegar I prefer, also has a recipe for a great ACV drink.  They take 8 oz. of water, add 1 to 2 tsps. of ACV and 1 to 2 tsps. of honey, maple syrup, or liquid stevia (find it here).  Sounds pretty good!

Bragg’s apple cider vinegar is one of the highest quality out there.  It’s raw, unfiltered, and unpasteurized, made from organic apples.  I highly recommend it.  Find Bragg’s apple cider vinegar here!

How do you like to use apple cider vinegar?  I’d love to hear your stories and recipes below!

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So, just as a heads up - some links above may be my affiliate links, which means I get a small commission if you click on it and make a purchase. Doing so is no additional cost to you, but helps me tremendously. Your support is SO greatly appreciated, so thank you in advance if you choose to do so. Check out my entire disclosure to know exactly how things work.

Paleo Indian Spicy Grilled Fish

Paleo Indian Spicy Grilled Fish

I’m a huge fan of Indian food.  I love the spice and bold flavors, and so much of authentic Indian food is paleo friendly making it easy to fit into my weekly routine.

We’ve already shared this post for Chicken Tikka here

And check out our other recipe for Beef Buffad here. 

You guys REALLY LOVED the recipe for Raan as well (find it here).

This week we bring you another traditional favorite: Spicy Grilled Fish.  

It’s creamy, spicy, and totally fantastic.  

There’s something so wonderful about a delicious fish taking center stage on your table.

Side note: when cooking any of these recipes, you’ll need lots of spices.

That’s what Indian food is all about, right??

So you might want to invest in a nice spice rack, like this one, if you don’t have one already. 

For now, enjoy this yummy Chicken Tandoori recipe and look forward to more awesome recipes coming soon!

Paleo Indian Spicy Grilled Fish

Ingredients

  • 2 large plaice (or other whole fish)
  • 150 g coconut yoghurt (or greek yogurt if not dairy-free)
  • 2 cloves garlic (crushed)
  • 2 x 3 finger pinches coriander (find it here)
  • 3 finger pinch chili powder (find it here)
  • 2 x 3 finger pinches garam masala (find it here)
  • 1 tbsp lemon juice
  • 1 tbsp coconut oil (I like this one)
  • Salt (this is my fav)
  • Small sprinkle of freshly chopped parsley (garnish)
  • 1 lemon (quartered, garnish)

Cooking Instructions:

  1. Slash fish on both sides and place in separate baking trays.
  2. Mix all the remaining ingredients together and divide them into two equal portions. One for each fish.
  3. Spoon mixture all over fish and leave for an hour. After the hour, turn fish over and spoon the juice that has made its way to the bottom of the tray over the fish and leave for another hour.
  4. Cook on a pre-heated grill for 4 minutes. Turn and cook on other side for another 4 minutes.
  5. Garnish, serve and enjoy!

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What’s your favorite Indian dish?  What kinds of recipes would you like to see on Paleo for Women?

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So, just as a heads up - some links above may be my affiliate links, which means I get a small commission if you click on it and make a purchase. Doing so is no additional cost to you, but helps me tremendously. Your support is SO greatly appreciated, so thank you in advance if you choose to do so. Check out my entire disclosure to know exactly how things work.

Tarragon Pork Blade Steak with Red Peppers and Fennel

Tarragon Pork Blade Steak with Red Peppers and Fennel

Today ButcherBox is sharing a super yummy recipe with us!

They’re also offering us an AMAZING deal this week, so scroll down below to find out more or click here

I’m super familiar with steak.  It’s awesome, of course.  But sometimes its good to branch out and try a different cut.

And these are pork!

Butcher Box is always coming up with great recipes to share with us.  And i love how their boxes will give you favorite cuts but also get you trying new things!

You really have to try this recipe!

Tarragon Pork Blade Steak with Red Peppers and Fennel

This recipe is made using pork blade steak, or pork steak, which comes from the pork shoulder of the pig and contains the blade bone. Similar to roasts, they are rich in marbling, which keeps the cut tender.  These are sometimes included in your Butcher Box!

Servings: 2-4 Prep: 10 min Cook: 35 min

The subtle flavor of tarragon is a great way to add a sweet taste to your savory steak.

This herb, native to Asia, is also a member of the lettuce family, and can be added fresh

to any salad mix as well as to vegetables and sauces as a dry spice.

Ingredients:

– 2 12-oz ButcherBox Pork Blade Steaks

– 1 Tbsp butter

– 4 Tbsp olive oil, split

– 2 cloves garlic, minced

– 2 Tbsp fresh tarragon, finely chopped

– 1 c heavy cream

– 1 red pepper, chopped

– 1 fennel bulb, chopped

– Salt and pepper to taste

Directions:

1. Heat 2 Tbsp of olive oil in a large skillet over medium heat. Add sliced fennel bulb and

red bell pepper and sauté until tender, about 6 minutes.

2. Meanwhile, in a medium saucepan heat 1 Tbsp butter and 1 Tbsp olive oil over medium

heat. Add minced garlic and tarragon and cook for 1 minute.

3. Add 1 Tbsp flour and stir. Then add heavy cream, whisking constantly to remove any

clumps. Stir until thick and then set aside. Season with salt and pepper, to taste.

4. Once the pepper and fennel are tender, remove from skillet and set aside.

5. Using the same large skillet, heat 1 Tbsp of olive oil over medium high heat. Season

pork blade steaks generously with salt and pepper and cook on medium-high heat until

the internal temperature is 150ºF (about 5-7 minutes per side). Let the steak rest for 5-

10 minutes before serving

6. Bring tarragon sauce back to a light simmer and serve warm over steak and sauteed

vegetables.

You all know I’m a huge fan of ButcherBox and their grass fed beef, pork and chicken.

This week only we are running a great deal for our PFW readers who want to try ButcherBox.

Just click here and you’ll automatically get FREE ribeye steaks and $10 off added to your first order!

Awesome!

The offer is only valid until Tuesday the 9th of June.  Find out more here .

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So, just as a heads up - some links above may be my affiliate links, which means I get a small commission if you click on it and make a purchase. Doing so is no additional cost to you, but helps me tremendously. Your support is SO greatly appreciated, so thank you in advance if you choose to do so. Check out my entire disclosure to know exactly how things work.

Why You Should Take Digestive Enzymes

Why You Should Take Digestive Enzymes

Wouldn’t it be wonderful if all of our guts were so healthy and perfect that we never needed to worry about what we ate?

Ah, dreams.

That’s not the world we live in folks, and I find that many people come to a paleo diet out of concern for their health and because of some issues, often of the gastrointestinal nature.

Probiotics are awesome and work wonders for many people (this is the one I recommend) but they can’t do it all.  

If you’ve had chronic issues with diarrhea or constipation, you may not be absorbing or digesting all the nutrients from your food.

I know many people who have tried elimination diets and can’t figure out what it is they are intolerant to.  I also know many people who just can’t do that, but don’t want to battle terrible gas, bloating, and other distresses all the time.

For these people, i think a good digestive enzyme supplement is helpful.  Healing the gut takes time and is a multi-pronged approach.  

If you’ve had a “weak stomach” for as long as you can remember, chances are you’ve flushed out quite a few of those important enzymes that help you digest food.  Lactase is a big one that gets flushed and it’s what helps us digest dairy.

Diarrhea can build on itself.  It can start from a food trigger like dairy and get worse and worse if the body can’t make enough enzymes to accommodate these foods.

Low stomach acid also makes it hard on the body, especially when it comes to digesting protein and fat.  A good enzyme supplement can help here, but it is important to get real help from a qualified practitioner if you do have low stomach acid, and also to encorporate HCL (like this) into your diet as well.

The proper digestion and absorption of nutrients is no casual issue.  Nutritionists often say  that you aren’t what you eat, you are what you absorb.  That’s an important distinction.

A number of gastrointestinal concerns – damaged gut lining, poor microbiome health, chronic diarrhea for myriad reasons, can all contribute to the flushing of vitally important enzymes that help us break down these foods for absorption.  Without them, food can increasingly irritate the gut lining causing more flushing.

There’s no point in eating a healthy diet if food is not being absorbed.

That’s why, for people with these kinds of gut issues, I recommend a digestive enzyme supplement.  This is the one I like.  It contains enzymes to help break down protein, fat, carbohydrates, fiber, and lactose so it’s a big all-around help with every meal!  Find it here. 

Take it with every meal and I bet you’ll notice a decrease in gas, bloating, and other issues that sometimes occur even when eating a healthy diet!

Let me know how you like them!

 

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So, just as a heads up - some links above may be my affiliate links, which means I get a small commission if you click on it and make a purchase. Doing so is no additional cost to you, but helps me tremendously. Your support is SO greatly appreciated, so thank you in advance if you choose to do so. Check out my entire disclosure to know exactly how things work.

Tips for Getting Iron Without Red Meat

Tips for Getting Iron Without Red Meat

I have not a thing against red meat.  But many women I talk with do.

There are lots of reasons someone might avoid red meat- family history of colorectal cancer, ethical issues with red meat or meat in general, or just plain not liking it.

But a common recommendation for women, especially those with a history of anemia, is to eat lots of red meat (especially in the form of liver) for all the good iron.

Non-pregnant, pre-menopausal women actually have a daily requirement of twice the amount of iron as men!  Because we lose iron through menstruation, it is very important for us to makes sure we’re getting enough, lest we develop iron-deficiency anemia.

While red meat is a good source of iron, there are actually lots of other sources, some even higher in iron.

Dietary sources of iron include two different kinds of iron- heme and nonheme.  Heme iron is most often found in food and is much more bioavailable than non-heme iron which is contained mostly in plants.

That’s why vegetarians and vegans have so much trouble getting enough iron!  Even though they may be eating foods that contain a good amount, it isn’t well absorbed.  Phytic acid from grains and legumes and polyphenols from tea and chocolate can also reduce absorption of this important mineral.

But getting enough iron doesn’t have to be a red meat fest if you don’t want it to.  Below are several non-red meat foods that contain higher amounts of iron which you can try to incorporate more of.  You probably already eat some of these now!

Good Sources of Iron That Aren’t Red Meat

  • Organ Meats
  • Oysters
  • Clams
  • Dark Meat Turkey
  • Chicken Breast
  • Beans (be careful if you are sensitive to these)
  • Dark Leafy Greens

Iron Supplements

If you need to supplement your iron (and many women do) first make sure it is ok for you with your doctor.  Iron overload is toxic to the body.

Second, try a good quality iron supplement (I like this one).  Typical iron pills you might get are constipating and cause nausea, as well as being poorly absorbed.  This brand is a great choice to avoid those things.

Many women also like to take desiccated liver because they want the benefits of liver without actually having to taste it!  This is the brand of desiccated liver I like.  

Consider also doing a lot of cooking in a cast iron skillet (like this one).  It will help incorporate some iron into your diet, plus it heats evenly and makes food taste better, especially as it is used over time!

Being in the paleo world, it is tough to find any advice that doesn’t center on eating as much as possible red meat.  I think we all got so burnt out on not eating it, we’re just psyched to eat steak again!

But red meat isn’t for everyone.  I have met MANY women who struggle to eat it because they just don’t like it.  I have met many others who can’t afford good quality and don’t want to risk it.

Whatever your reasons for avoiding it, I wanted to provide a little comfort that it is possible to get iron, particularly heme iron, in your diet even if you don’t eat much red meat.

How do you get enough iron?

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So, just as a heads up - some links above may be my affiliate links, which means I get a small commission if you click on it and make a purchase. Doing so is no additional cost to you, but helps me tremendously. Your support is SO greatly appreciated, so thank you in advance if you choose to do so. Check out my entire disclosure to know exactly how things work.

Filet Mignon with Shiitake Mushrooms Recipe

Filet Mignon with Shiitake Mushrooms Recipe

Today ButcherBox is sharing a super yummy recipe with us!

They’re also offering us an AMAZING deal this week, so scroll down below to find out more or click here

One of the things I LOVE about Butcher box is that its not all ground meat and cheap cuts.

You often get fancy cuts thrown in, like this filet minion.

The recipe below would be great for a filet but also would work well with the 2 FREE 10 oz. New York strips that are included in your box this month if you order by April 20th.  You’ll also get $10 off your box, by the way 🙂 

Filet Mignon with Sautéed Shiitakes

CUT NAME : 100% Grass-Fed Beef Filet Mignon

Servings: 4 Prep: 10 min Cook: 25 min

ignon comes from the French word meaning “cute” or “dainty,” and JJ Virgin’s filet mignon

recipe perfectly showcases a truly elegant cut that would make a perfect addition to a romantic

evening. Shiitake mushrooms perfectly complement the aromas of macadamia nut, tarragon,

and red wine found in JJ’s dish, originally published in The Virgin Diet Cookbook (Grand Central

Life & Style, 2013).

Ingredients:

● 2 8-oz ButcherBox filet mignon

● 1 Tbsp + 2 tsp macadamia nut oil (like this one)

● 1 large shallot, chopped

● ¾ lb shiitake mushrooms, stems removed, quartered

● 1 Tbsp chopped fresh tarragon

● ½ c red wine (or substitute additional ¼ c beef broth)

● ¾ c organic low sodium beef broth (like this one)

● 2 tsp coconut aminos (I like this brand)

● ¾ tsp sea salt (this is my fav)

● ivided¼ tsp freshly ground black pepper

Directions:

1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the

shallots, and cook until they’re starting to soften, 1-2 minutes.

2. Add the mushrooms and tarragon, and cook until mushrooms have softened and started

to brown, 6-7 minutes. Stir in the wine, bring to a boil, and cook 1 minute.

3. Add the broth and coconut aminos, return to a boil, and cook until slightly reduced, about

4 minutes. Stir in ¼ teaspoon of the salt and ¼ teaspoon of the pepper; transfer to a

bowl and cover to keep warm.

4. Wipe the skillet with a paper towel; add the remaining 2 teaspoons of oil and heat over

medium-high. Season steaks with remaining ¼ teaspoon salt and ⅛ teaspoon pepper

and add to the skillet.

5. Cook steaks, turning once, until medium rare, with an internal temperature of 120°-125°F

(about 4-5 minutes per side). Transfer steaks to serving plate.

6. Return skillet to the stove on medium-high. dd the mushrooms, cook until hot, about 1

minute. Spoon mushrooms over steaks to serve.

Don’t forget to check out the awesome deal from Butcherbox this week!  $10 and 2 free NY stip streaks added to your order.  Just buy a box by 4/20!  Grab the deal here!

 

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So, just as a heads up - some links above may be my affiliate links, which means I get a small commission if you click on it and make a purchase. Doing so is no additional cost to you, but helps me tremendously. Your support is SO greatly appreciated, so thank you in advance if you choose to do so. Check out my entire disclosure to know exactly how things work.