If you follow me on Instagram, you may have seen me post (several times) various incarnation of my current favourite breakfast: my own creation of Paleo N’orridge. I even posted the recipe there a while back, but now want to share it here. What’s n’orridge you ask? A breakfast food that resembles porridge – the hot, stodgy, breakfast cereal I used to eat topped with brown sugar and milk – but made from different, paleo-friendly, gut-friendly and lower glycemic ingredients. Hence the use of ‘n.’
Warning: this post contains images of raw animal bones that might offend some. The purpose of this post is to inform people about all aspects of bone broth; it isn’t intended to offend people.
The highly revered, much spoken about liquid gold that is so celebrated in the paleo and primal world. Sooner or later on your paleo journey, you’ll find yourself comfortable and secure with the lifestyle and dietary changes you’ve made, and ready for the next step. You’ll find yourself ready (and willing) to take on the task of making your own bone broth. This was how I felt.
I knew that bone broth was good for you and could be incredibly useful in both one’s cooking arsenal and gut health, and so I took the leap and started making my own bone broth about nine months into paleo. Only, it wasn’t such a big and complicated step as I had expected and had built up in my head: it was actually incredibly simple. All I needed was the right equipment (which I had), and the right ingredients (which were easily bought, even in my neck of rural Scotland). Something that seemed so intricate and complicated, like something out of the kitchen of a Parisian, 5-star restaurant, was actually very easy and practical to make. So easy, it can literally be thrown together in 10 minutes.
Fun fact: I love cake. Another fun fact: I also love rhubarb. In fact, rhubarb desserts are my absolute favourite. So imagine my surprise last spring when we discovered a rhubarb plant growing in our garden. I was very excited!
My love for all baked things with rhubarb was cultivated at an early age. I remember my mom making rhubarb jam, rhubarb platz, and rhubarb crisp, and my Grandma Dumaine’s rhubarb pie with tapioca is to die for! Though my own plant is small, and already almost decimated from making this cake once and batches of Cookie and Kate’s Rhubarb and Chia Jam, I’ve been able to source rhubarb elsewhere: colleagues at school, a client of Pat’s. His client has so much rhubarb, I’ve been told I can get a few pounds each week! Watch this space for possible further rhubarb recipes this summer.
As a teacher I can’t help use this comparison to describe me at the moment. I am here, although I haven’t been here on this blog for a bit. Life has gotten in the way: many deadlines for the magazine that have now passed, lots of time with friends and family, work is easing off and we’re nearing our next holiday; now I finally feel I have the energy, motivation and space in my head to compose a blog post.
A lot has happened since I last touched down here.
Work has gotten so much better. I don’t feel I’m missing out anymore and I feel far more settled. I really enjoy my job and working with primary children again, but part of me will always love working with teenagers.
I ran a few races this year but didn’t do any recaps. Truth be told, I find recaps a chore to write, and feel there’s only a certain window of time afterwards where it’s acceptable to write about a race. Weeks and months later aren’t acceptable to me. In January, my running club had four teams entered in the Devil’s Burden relay race, a 4-leg off-road race of trail running, fell running and navigation. Some legs required two people to run them because there was much navigation required. My leg was all fell running: up a steep, big hill without a designated trail, and back down the other side. It was 5 km and a 900+ foot climb. You get the idea.
I ran up that… and by ‘ran’ I mean walked. I walked up that. Quickly.
When I think of eating insects, I’m taken back to my childhood where my friends bought sweet, candy lollipops or chocolates, both with a mealworm in the middle, both frequently sold at museum gift shops. We all buzzed with curiosity, excitement and a bit of disgust at this new found marvel: bugs as food??!?!? As a picky child, I couldn’t get past the idea of eating an insect, and didn’t even finish these two sweets; it was too much for me. As an adult, especially one devoted to the Paleo diet, the idea of eating insects for their nutritional benefits, especially when the insect is more hidden, isn’t so off-putting.
Why insects as food?
Now, before you interpret this as any old insect, you should know that in the case of Zoic Bars, the company uses only mealworms raised for the sole purpose of being nourishment.
From long haul flights to camping, I’ve done it all while following the Paleo diet. This series will provide practical tips on how to meet your Paleo needs when faced with the dilemma of being out of the comfort zone of your own kitchen and network of resources….
Recently, I wrote a three-part series on Primal Eye how to paleo while on holiday. With the October holidays quickly approaching here in Scotland (2 weeks off for me!), I thought it was only fitting to share this series in time for people jetting off to warmer climes, new places, to visit friends and family. Or, to have as a handy resource for when you head out on your next vacation.
Sometimes I write a post on a Wednesday, showing you what I eat on a daily basis, to celebrate What I Ate Wednesday. It answers the question I get asked often: but what do you eat?!?!
Sometimes, (on the weekend), I eat my fruit + Nutter Bomb + coconut cream as my only breakfast. Sometimes, I run out of Nutter Bombs, so I make a lazy one instead: a small sprinkle of nuts and seeds, with nut butter on top.
Last year, I started writing my Primal Lessons series as a way of explaining and exploring different facets of primal eating; consider it an in-depth introduction to Primal. Earlier this year, I thought the series was complete. I thought I had written about everything you needed to know about primal. I thought I could focus on other endeavours related to the primal world. Then, being the reflective blogger I am, I realised that I missed out on THE most important aspect of primal eating. I forgot to write about how to actually take the initial steps to changing your diet to a real food one, primal-focused or not. The tips below are the steps I took to changing my diet, changing my lifestyle, and ultimately, changing my health.
I know my blog has been a bit quiet lately, but for good reason. Last week, my very good friend, and Coconut Friend, Alicia, came for a visit. This was a most special visit because, after living in Berlin for two years, she is now moving back to Canada. Alicia’s visit was the last time we will see each other for a while. The two paleo friends were reunited, albeit temporarily.
Something I’ve always wanted to do in her last two visits is take Alicia to another part of Scotland. I got that opportunity last week. We went to the Cairngorms, the mountains in the centre of Scotland. We did some mountain biking, we hiked, we talked, we played some Farm Heroes Saga (aka Paleo Candy Crush), and of course, we ate paleo food! We were staying in self-catering accommodation with a fully equipped kitchen, which made staying paleo second nature. Below are some highlights of the delicious paleo dishes we enjoyed together.
Even though I was away, with my friend, I didn’t deviate from my usual creature-of-habit breakfast. How can you when it tastes so good?
My usual 3 fruit bowl of crumbled Nutter Bomb with Coconut milk instead of cream. I didn’t premake my cream like I normally do.
My regular but not weekly series on a Monday, featuring some great pieces I’ve found in the media lately.