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What Is The Paleo Diet?

What Is The Paleo Diet?
Related:  Vege

Manger paléo, pourquoi? - soupesoupsoupesoup « L’alimentation Paléo gagne beaucoup en popularité. Nous avons cru bon démystifier avec vous les bienfaits possibles de ce régime de vie, qui vous aidera à conserver un esprit sain dans un corps sain. » Qui mange paléo? Les personnes désirant tirer tous les bienfaits possibles d’une alimentation permettant à leur corps de fonctionner au meilleur de ses capacités (par exemple lors d’un entraînement sportif régulier) sont susceptibles de se tourner vers ce type d’alimentation. Si vous souffrez d’inflammations chroniques, voici la marche à suivre pour en découvrir les causes. La première étape consiste à couper tout ce qui se trouve dans la liste « à proscrire » que vous trouverez ci-dessous. N’hésitez pas à questionner les membres de notre équipe en restaurant pour découvrir lesquels de nos plats sont qualifiés comme étant paléo ! Aliments à proscrire (30 jours) Aliments recommandés Caroline

15 aliments santé à essayer en 2016 Une nouvelle année signifie une toute nouvelle panoplie de tendances alimentaires à surveiller. Certaines sont ridicules, certes, mais d’autres se révèlent beaucoup plus intrigantes. Sans surprise, les aliments santé ont toujours la cote! Les aliments dits «propres» seront particulièrement populaires cette année. En 2016, l’engouement pour les graines se poursuivra bien au-delà du quinoa, d’autres fruits exotiques seront (re)découverts, et l’alimentation durable fera de plus en plus d’adeptes. Dans la galerie ci-dessous, vous découvrirez 15 aliments santé que vous devriez ajouter à votre liste d’épicerie pour leur valeur nutritive, mais aussi parce qu’ils sont tout simplement délicieux! Close Zoonar/j.wnuk via Getty Images «Le nouveau quinoa» est une bonne source d’acides aminés, de fibres et de lysine. L'amarante «Le nouveau quinoa» est une bonne source d’acides aminés, de fibres et de lysine. Cet article initialement publié sur le Huffington Post Canada a été traduit de l’anglais.

TOMATO LENTIL SOUP | Lorraine Powell | Food, Fitness & Finding Myself I made a beautiful vegetable Frittata yesterday and had a few too many vegetables chopped. I put them into a container thinking I might have a go at another Frittata to-day, but than realized the vegetables were already cut up and would add a nice bit of flavor and texture to my soup. Here’s my take on a nice satisfying Tomato lentil soup, I hope you try it and let me know what you think. Bon Appetit! 2 tbsp. olive oil 1 onion, small dice 1 large carrot, small dice 2 stocks of celery, small dice 4 cloves garlic, crushed and chopped fine Kosher salt & freshly ground pepper ¼ tsp. red pepper flakes, more if want more heat 1½ cups red lentils, rinsed until water runs clear 1 – 48 oz. can San Marzano whole tomatoes, roughly broken up with hands 2 tbsp. tomato paste 4 cups vegetable broth 1 tbsp. dried basil 3 bay leaves 1 cup assorted veggies of choice, such as zucchini, sweet peppers, small dice (this is optional as the soup is great without it) 3 tbsp. fresh dill

Lemony Butternut Squash Risotto [Vegan] This healthy squash risotto has so much going for it: tons of flavor from the slow cooked onions, garlic, and rosemary, a super creamy texture from the pumpkin, and a cheesy flavor from the nutritional yeast. Adding the zest and juice of a whole lemon gives it just the right kick! Lemony Butternut Squash Risotto [Vegan] Ingredients For the Risotto: 1 medium butternut squash or pumpkin2 medium onions ,chopped finely2 tablespoons olive4 cloves garlic, slicedSmall sprig rosemary4 1/4 cups vegetable stock1 1/2 cups Arborio rice1 teaspoon chili flakesZest of 1 organic lemonJuice of 1 lemonGood pinch pink Himalayan pink saltBlack pepper4 teaspoons nutritional yeast. For the Topping: Roast squashHandful crushed hazelnuts Preparation Preheat oven to 400°F. My name is Niki and my plant-based blog Rebel Recipes is about my obsession with delicious, healthy food and lifestyle.

Recette de tofu Général Tao selon Bob le Chef - L'Anarchie Culinaire Par Bob le Chef | 20 janvier 2015 | Entrées et accompagnement, Recettes, Recettes végétariennes Recette créée par: Bob Le Chef Temps de préparation: Temps de cuisson: Total: Nombre de portions: 2 personnes 2 oeufs 80 ml de farine 60 ml de fécule de maïs 5 ml de poudre à pâte Une pincée de sel 1 bloc de 454 g de tofu ferme (ou déjà pressé) coupé en gros cubes 75 ml d’huile de canola 10 ml d’huile de sésame 10 ml de gingembre frais haché 25 ml de vinaigre de riz 175 ml d’eau 30 ml de sucre 15 ml de sauce aux huîtres 25 ml de fécule de maïs 15 ml de sauce soya Sel, poivre au goût MyPeakChallenge @SamHeughan #Veganuary Easy Vegan White Bean Enchilada Recipe White on Rice Couple Zucchini Noodles Pasta Recipe and Zoodles Zucchini PAD THAI Recipe The sound of zucchini pasta didn’t exactly entice our appetites. We’ve heard of zoodles, or zucchini noodles but had never tasted them. Zucchini pasta recipes? Ok….how….interesting. Yes, we judged the humble zucchini. Our minds were blown when we were in Asheville for Food Blog Forum a few weeks ago and for dinner at Corner Kitchen we had our very first plate of zucchini pasta. We’re here to apologize again for waiting so long to explore the amazing world of zucchini noodles. And finally, we here to tell you that we’re now totally and whole-heartedly addicted to zucchini noodles. That zoodle or zucchini pasta meal was so incredibly delicious, that we didn’t even miss the pasta. As soon as we returned from Asheville, we went into the kitchen to research, explore, experiment and taste test. Here’s what we made on our zucchini noodle play day: We used this awesome Paderno vegetable spiral slicer to make the curly zucchini noodles or pasta: A Mandolin works great as well, but be safe. Enjoy,

A make-ahead baked oatmeal that tastes like carrot cake Breakfast on a hectic weekday morning has a lot to accomplish. It needs to be compellingly delicious, energizing, nourishing and convenient. This dish checks all those boxes, and then some. Ellie Krieger is a healthful eating columnist for The Washington Post's Local Living section, and writes a weekly Nourish recipe for The Washington Post’s Food section. Facebook Baked oatmeal of any variety turns basic rolled oats into a heavenly bread-pudding-like dish by marrying them with milk, egg, some leavening and sweet, fragrant seasonings such as cinnamon, vanilla and maple syrup, and cooking it all in the oven. The accompanying recipe’s flavor inspiration comes from the iconic Morning Glory Muffin, which brings carrot-cake appeal to the picture with shredded carrots, coconut, pecans, raisins and apples. This truly glorious combination of tastes and textures alone makes it a breakfast worth waking up for, but the ingredients also provide plenty of the nutrition you need to fuel your morning.

TO ROAST OR NOT TO ROAST... | Lorraine Powell | Food, Fitness & Finding Myself I LOVE VEGETABLES! People ask me a couple of questions all the time…1. How can you eat so many vegetables all day…even for breakfast? and 2. What’s you’re favorite way to prepare and eat them? Well as you can see from the pictures above I oven roast them ALL THE TIME…and they are SO delicious! That’s how I eat them ALL DAY…EVEN FOR BREAKFAST! So before you ask which vegetables I oven roast here’s my list of favorites, than I’ll tell you how I do it. I always make extra vegetables so that I have enough for an omelette or frittata for breakfast the next day. Share This Story, Choose Your Platform!

Chickpea and Lentil Curry with Kale and Sweet Potatoes ALL ABOUT FLAXSEEDS | Lorraine Powell | Food, Fitness & Finding Myself Let’s talk about another mighty seed…the Flax seed also referred to as linseeds, these babies have been consumed for some 6,000 years! So what’s so great about them? Where do I begin?! They are another one of those superfoods that pack a nutritional punch of goodness in a tiny wee package. Flaxseeds can be brown, tan or golden in color. It is believed that the Lignans in Flaxseeds have a positive effect on menopausal women because of their estrogen content. Flaxseeds are extremely high in fiber, but very low in carbohydrates. A recent study by the Journal of Nutrition found that flaxseeds and walnuts can actually support healthy weight loss. Another benefit of consuming flaxseed is the essential fats and B-vitamins which help to hydrate dry skin and hair. The nutritional breakdown of Flaxseeds;1 oz. which is about 3 tbsp. contains about 150 calories 8 grams fiber 12 grams fat 6 grams protein 8 grams carbohydrate Adding Flaxseeds to your diet is very easy. Bon Appetit, Chef Lorraine

ALL ABOUT CHIA SEEDS | Lorraine Powell | Food, Fitness & Finding Myself There is so much talk these days about “Eating Clean”. The truth is…does anyone really know what eating clean really means? What I think is clean eating could be different by someone else’s definition. I of course have an opinion on this… For me, eating clean means I’m going to try my best to make sure that when I cook I use only the best fresh ingredients that I can find and that my budget will allow. When I make a decision to eat something I consciously try to pick foods that will nourish and satisfy me and I’m going to make sure every calorie is worthwhile. When I eat “clean” wholesome food I’m trying my best to fuel my body with good efficient energy. So, let`s talk about the mighty little Chia seed. Chia seeds offer a lot of fiber in a small quantity. The best way to get our fiber is from plant based foods such as fruit, vegetables, nuts, seeds and unprocessed grains. How do I eat Chia seeds? Many vegan bakers will mix 1 tablespoon of chia seeds with 3 tablespoons of water.

Vegan Lentil Burgers with the Works by Chef Michael Smith | Prep Time: 25 Minutes Total time: 45 Minutes Servings: 6-8 This burger is one of the holy grails of vegetarian cooking. Not only does it contain lots of complementary vegetable protein from its combination of grains and legumes but its meaty texture is delicious and hearty. Ingredients 2 tablespoons (30 mL) of vegetable oil 1 onion, chopped ½ pound (227 g) of mushrooms, freshly sliced 4 cloves of garlic, freshly chopped 2 cups (500 mL) of cooked lentils 1 cup (250 mL) of bread crumbs ½ cup (125 mL) of peanut or almond butter 2 tablespoons (30 mL) of miso paste 2 tablespoons (30 mL) of soy sauce 2 tablespoons (30 mL) of dried thyme ¼ cup (60 mL) of chia seeds 2 cups (500 mL) of sweet potato, grated Splash the oil into your skillet over medium-high heat.