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PostHeaderIcon Choosing the Perfect Centrifugal Juicer for a Healthier Lifestyle

In the inspiring true story “Fat, Sick & Nearly Dead,” Australian businessman Joe Cross transforms his life by following an intensive 60-day juicing only program. Along the way, he sheds an impressive 82 pounds and frees himself from a debilitating autoimmune disease. Most importantly, after following this 60-day juicing regimen, all of his key health indicators showed that he was healthier than he had been since he was a child.

Green Juice

Clearly, juicing offers many wonderful health benefits. It can help burn fat, regulate your blood pressure, firm your skin, improve your memory, and give you more energy. Whether you plan to add juicing to your everyday lifestyle or are planning to adopt an intensive short-term “reboot” juicing regimen, your digestive system and body will thank you for it.

A healthy diet is the key to a healthy lifestyle. By extracting the nutrients, enzymes, vitamins and minerals found in whole fruits and vegetables, a centrifugal juicer can put you on the road to feeling and looking better than you have in years. These units are perfect if you are just getting started juicing or if you have a limited-to-moderate budget. However, just because these affordable machines cost less than their masticating counterparts does not mean you’ll be short changed in terms of quality and value.

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PostHeaderIcon Fresh Cilantro Salsa

Man, I miss salsa!

At the moment I’m reacting to garlic and all the jarred options have to have garlic! So I decided to set out on an adventure to make some fresh salsa.

Fresh Cilantro Salsa

I love cilantro and lime in salsa and I made sure to use plenty of both in this recipe, you’ll have to let me know what you think when you try it.

What’s your salsa delivery device of choice?

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PostHeaderIcon Cayenne Spiced Quail

Quail_Recipe

Unfortunately, due to my leaky gut situation…I’m currently allergic to beef. I know, it’s sad I’ve been craving a big fat burger and an even bigger ribeye steak for the last month.

However, this does mean that we’ve been experimenting with different game meats. We eat a lot of bison, venison, and turkey. Tonight we tried quail for the first time. Mr. Rogue has been trying to bag quail for a couple years now on his regular hunting trips and these little buggers are illusive. When I stumbled across a stack of quail at Sprouts I snapped them up immediately.

I wasn’t sure how to cook these tiny birds at first but I decided that a bird is a bird and I made them the same way I would make a cornish game hen. I decided, since I need to take it easy on black pepper too, that I’d add a little cayenne pepper and they turned out pretty tasty.

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PostHeaderIcon Crispy Bacon Brussels Sprouts

Bacon Brussels SproutsI’ve never been a huge fan of brussels sprouts. I was only exposed to them boiled when I was younger and they were always bitter and mushy. In my efforts to expand my veggie repertoire I’ve started eating them again and I think I have figured out the most delicious way to make them. Roasted with bacon of course!

You’ll need to cook up a pound of bacon first, make sure to reserve the fat for cooking later! You can also cut corners with  Hormel Premium Real Crumbled Bacon or leftover bacon. I like to keep the Hormel on hand in the fridge, just to make sure I have bacon within in reach at all times. I pick it up in a larger size at Costco.

Anyway, here’s the recipe!

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PostHeaderIcon Roasted Chicken Leg Quarters

Roasted Chicken Leg QuarterDark meat chicken, is the best chicken! I just love dark meat and crispy skin on my chicken. Shoot, most of the time I just want the skin!

Chicken leg quarters (leg & thigh) have become one of my favorite cuts of the bird and I love to roast it in the oven. It’s not only delicious, but it’s so incredibly easy.

Here’s my recipe for the perfect crispy skin and moist tender chicken with a kick of spice.

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PostHeaderIcon Green Olive Tuna Salad

Green Olive Tuna Salad

I am on a serious tuna kick at the moment! Seems to be my go to lunchtime craving lately and I’ve been experimenting by adding different items to my tuna salad.

The other day I randomly decided to try adding in a few green olives that were left in the bottom of the jar. I was looking to finish them off so I could bust out the fresh jar and, why not?

Here are a few awesome mayo recipes you can use, as we all know most of the store bought stuff is full of terrible ingredients:

For times when I just can’t make my own I do keep a jar of Spectrum Brand Olive Oil Mayonnaise on hand. It’s not the best and probably isn’t paleo, but it’s better than the standard store bought mayo and it works for me. Happens to be vegan as well for you that have trouble with eggs.

It actually turned out really great and I thought I would share. Let me know what you think if you try it and I’d love to know what you like to mix into your tuna, share in the comments!

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