In response to Mother Jones article, “Michael Pollan Explains What’s Wrong With the Paleo Diet”

first grill of summer 2014

My family eats mostly paleo. I’m AIP (more strict version of paleo) with some added-back-in foods. This article is good. However, the title is just catchy, not accurate. It criticizes both paleo and raw food diets (but not the other popular vegan or vegetarian). And the ONLY criticism of paleo stems from the assumption that people who eat paleo think that the food we have available to us is what cavemen had…specifically that we don’t know the difference between grain fed cattle (which many paleo eaters try to avoid) and prehistoric wild game. Yet, she (Cynthia Graber, the author disucssing Pollan’s take/advice) didn’t even mention the difference between the modern day grain and wild grains… even when promoting the idea that certain modern breads are healthful. That seems very biased (or ignorant to the damage modern day grains have been proven to have on gut health).

Obviously, this piece dabbles in comparisons using only a few biased assumptions.

Personally, AIP followed by paleo saved my well being, happiness, and health this year. I’m on a new path full of energy. No, nothing is for everyone… but I think articles like this may keep some people like me from taking initiative to make a positive change. “The problem with paleo” that is pointed out by this essay is the”problem” with all food today.

Bottom line: Eat the best you possibly can once you figure out what that is for you. But please don’t shy away from taking that first step into something new that seems right because of nay-sayers.


Link to original article:


Birthday (AIP) “sweetbread” pudding with “chocolate” sauce ~A ridiculously easy recipe~

Birthday pudding 20140402_201712 20140402_201735

Since this AIP journey of 2014, I have felt more energetic, leaner, more focused, and happier. What I had not felt is the giddiness that can only come from the moment before the first bite of a decadent dessert. Until my birthday treat tonight. Oh my; I just had to share it with you (as my first blog entry)!


Ingredients for the pudding:

1 ripe banana

2 tablespoons coconut butter

3 soft dates (mine were already soft, but you can soften them by soaking them in water)

a couple shakes of cinnamon (optional)


Ingredients for the sauce:

1 tablespoon coconut oil

1.5 tablespoons carob powder (please don’t measure – I totally guessed how much I used)

1 teaspoon of raw honey

2 turns of the grinder of Himalayan Pink Salt


First, warm a pot of water. Place the jars of coconut oil and coconut butter in for a bit to soften/melt them. This also helps later on with the raw honey (the warmth of the coconut oil melts it into the sauce…and chocolate sauce just seems to taste better warm too :).

Make your pudding: Pit your dates. In a bowl, mash the dates. If they are still too tough to mash, use a knife to cut them into bitty pieces. Then mash in the ripe banana and the coconut butter into the same bowl. I’m not positive how much exactly (as I don’t like to ruin the fun by measuring), so add more coconut butter if it isn’t thick enough for your taste. Add cinnamon, if desired.

In a small mug or bowl, add the carob powder and pour and stir in the melted coconut oil. Add the salt and raw honey and mix well.

The thick, chunky pudding goes first in your serving dish…with the sauce drizzled on top. [Have fun with this. Presentation adds to the yumminess of dessert!]


A note about the sweetening and my sweetener journey:

If you want to sweeten this up more, feel free to add more honey or maple syrup. Since going full AIP, I have found that I’m more interested in the tastes of the actual foods and less dependent on the sweeteners (e.g., honey, maple syrup)…so you may not find this to be as decadent if you are used to more sweetness. A year ago, I would have drizzled the maple syrup itself on top. I think that the change in me is due to the fact that for the first month and a half of AIP I didn’t have any sweeteners at all… and I cut out all high-glycemic fruits too (no bananas!). It was like a fasting for me. If you are willing to try it out, I definitely recommend challenging yourself this way. It is amazing how much I now appreciate tastes on a new level. A drop of maple syrup in a recipe tastes like candy to me, meals and desserts alike are more fulfilling, and I feel less weighed down!

Enjoy! ❤