Purepharma Products

Wanted to let you all know we are now carrying Purepharma products:
Magnesium $22/Bottle
Omega 3 $30/Bottle
Vitamin D $15/Bottle

We are selling Purepharma because we believe it’s a high quality product. Here’s some more information about their products, in case you’re interested.

Our eating habits are rapidly altering the intake of micronutrients we consume in today’s diet. The industrialization of the food industry increasingly diminishes the essential micronutrients delivered through a normal western diet. PurePharma O3, D3, and M3 combined is a reinvention of the traditional multivitamin. Addressing the most common nutritional deficiencies, PurePharma has developed the complete prescription for optimal health and well-being, providing the most essential micro-nutrients at scientifically formulated levels not found in a regular multivitamin.
O3 – Superior quality & IFOS and Friend of Sea Certified Omega 3 fish oil
• Reduces inflammation in body
• Maintains cardiovascular health
• Maintains & improves brain function
• Improves oxygen delivery
• Assists in weight loss controlling blood sugar & lowering cholesterol
• Improves skin & hair
• Aids in digestion
• Great for pregnant women to develop infant vision & brain development
D3 – Unique Vitamin D3 blended with organic coconut oil to ensure maximum absorption
• Maintains strong bones
• Builds immune system
• Reduces risk of osteoporosis
• Reduces risk of depression
• Aids in weight loss
M3 – Organic for of Minerals combined with Zinc & B6 and Malic Acid for absorption
• Essential for muscle function and recovery
• Converts carbohydrates into energy
• Promotes quality sleep
• Aids in digestion

the grind. parchment salmon

This is a great, easy recipe. You can substitute any fish and you can even put sliced up veggies (asparagus, zucchini, tomatoes come to mind) underneath the salmon for a one dish meal.

Serves 4
4 (6 ounce approx) salmon fillets
Salt and pepper to taste
6 (15-square inch) pieces parchment paper
1/4 cup chopped basil leaves
2 tablespoons extra virgin olive oil
2 lemons, thinly sliced
Kitchen twine

Preheat oven to 400. Place baking sheet in oven.
Season salmon with salt and pepper.

Place a salmon fillet in the center of each piece of parchment paper. Drizzle each fillet with 1 teaspoon of the oil, then place chopped up basil and lemon slices on top. Gather sides of parchment up over salmon to form a pouch, leaving no openings, and tie tightly with kitchen twine (or you can fold up the parchment like a package). Place packages directly on hot baking sheet in oven and cook for 20 minutes. Transfer to plates and carefully open packages to release steam before serving.

the grind. home made mayo

If you haven’t tried homemade mayo, you are missing out. This is great on it’s own for artichokes or on a burger, but it’s also a great base, or addition to salad dressings if you want something creamy that’s doesn’t have dairy. Pastured eggs are AWESOME for mayo. This recipe is adapted from the Fanny Farmer Cookbook, and came from The Clothes Make the Girl website. She has great recipes.

It’s a fairly simple recipe, but I’ve had some mayo failures in the kitchen because I haven’t done the following.
1. All your ingredients must all be at room temperature; the egg, oil, and lemon juice.
2. Take your time. And then go slower than that.
3. Look at the expiration date on your eggs. Add about a week. Write that date on the lid of your storage container so you know when to toss your mayo (if it lasts that long).
4. Do not use expensive, fancy extra-virgin olive oil; the olive flavor is overpowering. I use the grocery store brand “light tasting” olive oil. It barely tastes like olives which is not so good for green salads, but is awesome for mayo.

1 egg @ room temp
2 tablespoons lemon juice @ room temp
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 cup plus 1 cup olive oil (light, not extra virgin) @ room temp

1. Place the egg and lemon juice in a blender or food processor. Let them come to room temperature together, about 30-60 minutes. Add the dry mustard, salt, and 1/4 cup of the oil. Whirl until well mixed – about 20 to 30 seconds.
2. The only remaining job is to incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly… the skinniest drizzle you can manage and still have movement in the oil. This takes about three minutes or so. Think about three minutes during a WOD; it’s a fairly long time. Breathe. Relax. Drizzle slowly.
If you’re using a blender, you’ll hear the pitch change as the liquid starts to form the emulsion. Eventually, the substance inside the blender will start to look like regular mayonnaise, only far more beautiful. Do not lose your nerve and consider dumping! Continue to drizzle.

If you want to see a video of the process: http://www.theclothesmakethegirl.com/2010/06/03/the-secret-to-homemade-mayo-patience/

the grind. cauliflower breakfast pie

This recipe is an adaptation of one From the Preppy Paleo: http://preppypaleo.blogspot.com/. I was over at a fellow member’s house and she had this sitting on her counter. It looked delicious and I couldn’t believe it was paleo when I saw it, it looked just like a quiche! This would be a great addition to your Easter Brunch. It’s aso great breakfast to keep in the fridge and just reheat when needed.

Paleo Breakfast Cauliflower Pie

1 head cauliflower, riced
salt and pepper, to taste
1/4 cup Kerrygold butter
1 lb. chicken breakfast sausage
10 beaten eggs
4 oz. can chopped green chiles
1 tsp. salt
1/2 tsp. dry mustard
pinch black pepper

Preheat oven to 425.

Melt the butter and toss with the cauliflower. Salt and pepper to taste. Press into the bottom of a round pie plate. Bake for 30 minutes or until lightly browned. Remove from oven and reduce heat to 375.

While the cauliflower is baking, remove sausage from casing into a large skillet. Cook over medium heat until no longer pink, crumbling with a wooden spoon.

Beat eggs until frothy. Combine cooked sausage with eggs, green chiles, salt, dry mustard, and pepper. Pour egg and sausage mixture into the prepared crust (I had a big head of cauliflower, so had to pour off a little egg mixture or it would have overflowed!)

Place in oven and bake for 45 minutes or until eggs are set.

the grind. big strawberry pancake

Big Strawberry Pancake

Big Strawberry Pancake

4 eggs
1/2 cup almond milk
1 teaspoon vanilla
1/2 cup gluten free all purpose flour (almond meal will not work for this)
pinch of salt
1 crate of strawberries cut into 1/4 inch slices (you can also use an apple pealed and sliced, a firm pear, blue berries, pretty much whatever you like)
4 tablespoons grassfed butter

Preheat oven to 450 degrees

Put the eggs, milk, vanilla and salt in a blender and blend. Slowly add the flour and blend until smooth. If making ahead put this in the refrigerator.
Melt the butter in a large oven proof skillet. When melted transfer 2 tablespoons to the blender and blend again. Put fruit in the skillet with the remaining butter and cook until just barely soft. For the strawberries this is about 5 minutes, other fruit will vary. Pour the batter over the cooked fruit and put the skillet in the oven. Cook for 15 minutes. Cool slightly and cut into wedges.