If you’re dedicated to the Zone Diet and like bargains, this is a recipe for you: cinnamon-infused short ribs.
The dish was “inspired by a trip to Costco, where we found some butternut squash pre-diced,” says chef Nick Massie, who runs PaleoNick.com.
Short ribs are the main ingredient, accompanied by the squash, as well as onions, tomatoes, garlic, tomato paste, cinnamon sticks, bay leaves and olive oil. Massie begins by combining most… Continue Reading
There are a multitude of ways to make pastel de papa. This particular recipe is Zone friendly.
“(It’s) kind of like a shepherd’s pie with sweet potatoes,” explains chef Nick Massie. “If I had one meal to choose as far as (a) make-ahead meal, this would be it.”
The ingredients include ground beef, hard-boiled eggs, raisins, crushed tomatoes, minced garlic, sliced green olives, Italian seasoning, sweet-potato purée, onion and olive… Continue Reading
The period between Christmas and New Year’s can destroy your fitness. Proceed with caution.
The week between Christmas and New Year’s is the Death Valley of fitness.
I’d wager more pounds are gained and more fitness lost in this period than during any other eight-day stretch of the year that isn’t spent on an all-inclusive cruise ship.
Many people simply stop caring about a lot of things when… Continue Reading
CrossFit trainers everywhere struggle to keep members eating healthy during the season of ubiquitous treats and festivities galore. For coaches in New Orleans, it’s nearly impossible.
It’s difficult for Tiffany Kasunich to articulate what it’s like living in New Orleans, La.
“It’s just unbelievable. Sometimes it’s hard to put into words for people who have never been here—just the fried food, the portion sizes. The excessive alcohol that’s available down here is… Continue Reading
Hit a hard workout before chef Nick Massie teaches you how to make the famed New Orleans-born dessert bananas Foster, a rare holiday treat.
“A killer dessert is a great component to any holiday meal,” says Massie, who runs PaleoNick.com.
He adds: “There’s some fire involved, so stick around for this one.”
Chef Paul Blangé of Brennan’s Restaurant in New Orleans created this dish in 1951, and its ingredients tell of its hometown: large… Continue Reading
Chef Nick Massie calls quiche lorraine “a savory classic.”
“(You should) learn how to make this at some point in your life,” says Massie, who runs PaleoNick.com.
The dish includes one of every foodie’s favorites: bacon. It also involves leeks, shredded cheese, eggs, half and half, and thyme—all in a pie shell.
The cooking begins with the leeks in a pan with salt and pepper.
“I’m just going to let those cook down,” he says. “And don’t snack on the bacon.”
December 06, 2013
You buy locally sourced grass-fed beef. But where is it processed and how far does it travel before it hits your grill? Hilary Achauer explores how the slaughterhouse can affect our environment and our health.
James Holtslag stands in front of a crowd with the hindquarter of a steer on the table in front of him. Wielding a cheap, flexible knife, Holtslag begins disconnecting the muscle from the connective… Continue Reading
Internationally known for his agricultural practices in Virginia, Joel Salatin calls it like he sees it—and there’s a lot he’s calling out.
Joel Salatin is possibly the most influential farmer in America.
He doesn’t work for the U.S. Department of Agriculture. Calling himself a “lunatic,” he’s most famous for his central roles in Food, Inc. and The Omnivore's Dilemma, as well as several speeches on the TED stage. Salatin abhors many commercial farming practices… Continue Reading