Functional Food Friday: Banana Bread (Gluten/Grain Free)

We recently shared how to make delicious ‘ice-cream’ from frozen bananas which is a great way to save and use bananas that get overripe before you can eat them. Another great way to use bananas that are ripe and need to be eaten as soon as possible is to make banana bread. The typical banana bread is made from highly refined wheat flour and sugar which, if you are trying to be ...

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Functional Food Friday: Making Biltong

Since this is functional food Friday and we’re going to be talking about meat, we should probably address whether meat can be considered a functional food. At Functional Patterns and Authentic Human we absolutely believe it is. You have probably seen the regular news items claiming that eating red meat with kill you by causing heart disease or cancer and most likely know a few Continue Reading →

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Functional Food Friday: Banana Almond ‘Ice-Cream’

Today on Functional Food Friday we’re going to have a little fun! We’re sharing a quick and delicious ‘treat’ that is sugar-free and dairy-free and fits a Paleo or Primal eating plan.

When you clean up your diet in order to lose weight, improve performance or heal from a condition it is best to eliminate the typical go-to sweet treats or desserts all of which will be sugar-laden or high in refined carbohydrates. These are bad news and will derail your ...

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Homemade Mayo In 10 Minutes Or Less

If you are like us and are following a paleo-ish or primal way of eating then you are probably trying to avoid eating vegetable oils like sunflower oil,  soybean oil and the ubiquitous canola oil.  It is almost impossible to find a mayo or salad dressing that does not have one or more … or all of these oils.  Even the mayonnaise that is advertised as being Olive Oil Mayonnaise usually has canola or soybean oil as the first ingredient.  You can ...

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Functional Food Friday: Dutch Oven Carnitas

We love Mexican at the Stone Household!  Nothing beats a good guacamole and Carnitas is another favorite. Carnitas, literally translated is “little meats” which probably derives from the fat that the meat is broken up into smaller pieces. What really defines a good Carnitas is a mixed texture of succulent softness and caramelized crispiness. Carnitas is traditionally made using the heavily marbled, fat-rich pork shoulder, also known as ‘boston butt’ – typically around 7-10lbs which is braised and slow roasted ...

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