Monday, December 9, 2013

Healthy Eating and My Social Life

Do you ever get those looks? You know, those looks that say "You're crazy," or "That's a little weird," when you turn down dessert or order a small salad at a huge steak house. I get them a lot, and it's frustrating. Leading a healthy lifestyle doesn't just affect your physical and medical health, it affects your social life. Whenever I'm out with friends and everyone loads up on carbs and trans fats, I'm usually the one sitting there with a salad or steamed veggies. I get those "looks" most of the time, along with remarks like "Come one, one bite of pie won't hurt," or "You have to splurge once and a while." Well, I'm here to say that if I thought like that every time I was presented with a slice of chocolate pie or a basket of bread sticks I would weight 500 pounds. Leading a healthy lifestyle can be like a religion that some one doesn't understand, or a cultural tradition that deviates from the norm, and people aren't afraid to judge you on your healthy lifestyle. A majority of people eat what tastes good, which usually omits fruits and vegetables, so when I'm sitting there with a plate of steamed cauliflower I get glares. But in addition to the food, there's the gym dilemma. I get looked at like I am certifiably insane when I decline an invite somewhere because I need to go to the gym. People just don't understand, and again shoot back with remarks like "It's good to take a day off," or "One day off here and there won't hurt you." Again, if I thought like that it every situation, I would struggle getting to the gym two or three days a week, compared to the five or six that I aim for. My health and fitness are two things that I just have to sometimes put ahead of my social life on my list of priorities. It's a trade off, but in the end I'm bettering myself, so it's worth it. And I've learned to not let those "looks" bother me that much anymore, because I have the ability to lead a lifestyle that requires dedication and stability; and if that causes the weird glares to come my way, then let them come!

Sunday, December 1, 2013

Body Pump Exercise Class Review

Source
My friend had a free day pass for her gym that she gave me, so we hit it up a few weeks ago and took a Body Pump fitness class. Going into it, I figured it would be your average, moderate paced fitness class for women looking for a mild workout to stay slim and toned. Little did I know there would be strength training involved. So, if you're looking at taking an exercise class and Body Pump is one of your options, here's my two cents about it:

Body Pump is a full body workout.
Body Pump works your arms, legs, shoulders, back, you name it, it gets worked in Body Pump! It lasts for one hour, where you hit different parts of the body during different circuits, and it also includes a lot of compound movements. However, if you're one who likes to hit the gym every day, I wouldn't suggest taking Body Pump too often at risk of over training your muscles and not giving them proper rest time.

Body Pump doesn't contain pure cardiovascular exercise.
The cardio aspect of Body Pump is that you keep your heart rate elevated because you're exercising for an hour straight with few breaks in between. If you're a runner, or have to keep in shape by doing daily cardio, I would suggest supplementing some into your workout if you take Body Pump on a regular basis.

Body Pump isn't pure strength-training, either.
You are working with a weighted bar and dumbbells during Body Pump, however you have to keep in mind that the type of exercises you're doing are high reps, therefore you will have to use a lower weight. I found that Body Pump is a class with a lot of exercises that would aid in toning the muscles rather than strengthening them or building mass. So, if you're a body builder, or looking to put on some muscle, I wouldn't make Body Pump a regular part of your fitness regimen. 

Body Pump is time saving.
For those who are busy, and looking to maintain their level of fitness without spending hours on end at the gym, I would definitely suggest taking a Body Pump class around three times a week. Like I said before, it's only one hour, and it works your whole body. You could even just stick to cardio on off days. However you plan it, if you're short on time, you should definitely consider a Body Pump class.

Body Pump lacks in ab workouts.
The major downside of Body Pump is that it didn't work my abs as much as I had hoped. There was around a five minute segment of the whole workout dedicated to abs, and I wasn't too fond of it. It stuck to your basic crunches and in-and-outs, but that was it. Not much diversity when it comes to abs, so a supplemental ab workout would be a good idea. 

Overall, Body Pump was a great experience, and I would definitely go back and take the class again. However, I wouldn't take it too often because my goal is to gain some strength. When considering Body Pump as a part of your fitness regimen, one needs to assess their goals and where they want to see themselves in the future as far as fitness is concerned. 

Sunday, November 24, 2013

Southwestern Chicken Soup

Considering the high today is 37 degrees, I'd say it's officially soup weather! This recipe is for a spicy southwestern chicken soup that will warm you up with one bite. It's loaded with veggies and protein, and it's super duper easy to make. It literally consists of sauteing a few veggies then throwing them in a pot with everything else. Easy enough?

*Print this recipe here.*
Southwestern Chicken Soup 
1-1.5 lbs. chicken, cooked and shredded
3-4 cups chicken broth (I use the water I boil my chicken in)
1 white onion, chopped
2 bell peppers, chopped
1 clove garlic, minced
4 zucchini, chopped
2 cans diced tomatoes with green chilies
2 tsp. Cumin
1 tsp. Chili Powder
½ tsp. Red Pepper Flakes (optional)
¼ tsp. Cayenne Pepper
1 ½ tsp. Dried Cilantro
Coconut oil

Directions:
1.      In a saucepan or large pot, heat coconut oil and add onions, peppers, and garlic. Saute until garlic is fragrant and onions are translucent (5-8 minutes).
2.      In a large pot add chicken, broth, sautéed onions, peppers and garlic, zucchini, diced tomatoes with chilies, and spices.

3.      Bring to a boil and let simmer on medium heat for about 20 minutes, or until zucchini is tender.

What can I say? It was a first class meal that took me around 30 minutes to make. I'm definitely going to be making this again, especially since it's not even officially winter yet, and as I said before, the high today is 37 degrees. I see a lot of cold days in my future, but I also see a lot of warm soup to help me cope with them!

Sunday, November 10, 2013

Spaghetti Squash Casserole

Spaghetti Squash is my favorite squash because there is nothing quite like it. I mean, it's basically vegetable pasta! What more can you ask from a squash? Until a few weeks ago, I had only seen spaghetti squash used as a substitute for spaghetti pasta, but then I stumbled upon a spaghetti squash casserole. It didn't quite tickle my fancy, so I decided to create my own. It's packed with veggies, tastes great, and can be stored in the fridge for up to five days, meaning I can make it for my whole week's worth of lunch. If Superman were a casserole, he would be this one.

Spaghetti Squash Casserole 
1 Spaghetti Squash (cooked)
1 ½ lbs. Lean Ground Beef
Coconut Oil
1 egg
1 cup Spinach, chopped
1 cup Cherry Tomatoes, halved
1 white onion, diced
1 red pepper, chopped
1 cup cauliflower florets, chopped
2 tsp. garlic powder
1 tsp. oregano
½ tsp. onion powder
1 tsp. cumin

Directions:
1.      Preheat oven to 400 F.
2.      Cook spaghetti squash, and scrape out meat with a fork. Directions here.
3.      Brown ground beef in a saucepan. Drain.
4.      In a sauce pan, heat coconut oil and sauté onion, tomatoes, peppers, and cauliflower. Add spices. Add spinach after onions turn translucent and wilt it down.


5.      Add squash, ground beef, and eggs to vegetables. Mix thoroughly.


6.      Transfer mixture to a casserole dish and bake at 400 for 15-20 minutes.


What can I say? It doesn't look pretty, but then again I'm not Bobby Flay, so I really don't care all that much about presentation. I can say this, however; it tastes better than it looks, which is all I care about! This dish is so versatile, so you could add some more vegetables or substitute them for different ones (I may put some broccoli in mine next time). The egg is a nice binder and keeps the whole thing from falling to a million pieces when you spoon it out, which is another plus. Spaghetti Squash Casserole: A Success!

Sunday, October 27, 2013

Turkey Stuffed Zucchini

I've seen stuffed peppers and stuffed zucchini plastered all over the internet lately, and it never really caught my eye. I was thinking of something to cook for my lunch this week, so I went searching online and came across some stuffed zucchini recipes. I didn't really like any of the ones I saw, so I decided to create my own, and I'm sure glad I did! So simple and so tasty!

Turkey Stuffed Zucchini 
4 Zucchini, halved
1 pound ground Turkey
1 Onion, diced
1 Green Pepper, diced
1 large Carrot, peeled and chopped
1 handful of Spinach, chopped
3 Garlic cloves, minced
1 cup Tomato sauce
1 tsp. Basil
½ tsp. Oregano
½ tsp. Thyme
Coconut oil

Print this recipe here.

Directions:
1. Preheat oven to 400⁰ F.
2. Half zucchinis lengthwise and scoop out seeds, and place on a lined cookie sheet.

3. Brown turkey in a skillet with coconut oil. Drain most of fat.

4. Add onions, peppers, carrots, spinach and garlic. Sautee until onion turns translucent.

5. Add tomato sauce, basil, oregano, and thyme. Stir to combine.

6. Fill zucchini with turkey mixture.

7. Bake for 20-30 minutes.

That's it! I have to say, this is easier than a lot of the other recipes I saw online, which is great for me! I can save time without it costing me a tasty lunch for the week. I will warn you, however, that when scooping the insides out of your zucchini, be cautious of piercing a whole in the bottom. It's easy to do, trust me! I'm ecstatic about this recipe, because it sounds and looks fancy, but is super easy. Success!

Thursday, October 17, 2013

Fifteen Minute Fajitas

Whenever I go to Chili's I ALWAYS get the chicken fajitas and just eat the peppers, onions, and chicken. I don't need all of the fixins' or tortilla shells! It's a simple dish, so I figured I'd come up with an easy way to fix it at home. My recipe isn't as good as Chili's, but it's pretty darn good if I say so myself! 

Ingredients:
1-2 Tbsp. Olive Oil
2 Medium Onions
3-4 Bell Peppers (Any Color)
2-3 Chicken Breasts (Already Cooked, Seasoned to your Liking)
Print this recipe here.

Directions:
1. Heat oil in a skillet over medium heat.
2. Add onions and saute for 5 minutes.

3. Add peppers and saute for 5 minutes. 

4. Add chicken and saute for 3-5 minutes.

5. Serve with salsa, or eat as is!

That's it; can you believe it? This recipe makes about 4 servings, so I make it and have it for lunch for a few days. I wouldn't keep it in the fridge over 4 days however. There are even copy-cat recipes of Chili's fajitas online, but they're not Paleo. These will definitely suffice, however! 

Sunday, October 6, 2013

The Verdict is In...and Paleo is Here to Stay!

I've been on the Paleo diet for over a month now, and I absolutely love it! I don't miss grains, beans, or any of the other things that I haven't been eating. I can also notice that I've built more muscle while simultaneously losing some fat.....that works for me! I never thought Paleo would be the type of diet I would stick to, but it wasn't that hard at all. The main thing I had to cut out was beans, which was a little difficult at first, but I got used to it. So, for all you who are contemplating Paleo or who are beginners, here are some tips that helped yours truly:
  • Plan-This is a must. You will risk getting off track if you don't plan your meals and have Paleo friendly snacks at your convenience. I like to prepare my meals at the beginning of the week or the day prior to when I will eat them, and I love keeping containers of cut up vegetables in the fridge for a quick snack. 
  • Find Recipes- Eating raw vegetables and grilled chicken all the time is no fun. I found a lot of great tasting recipes that were Paleo, but didn't taste so bland and boring.
  • Use Spices- Whenever cooking, use spices! They give your meal so much more flavor, which is important when you're only eating a limited amount of things.
  • Cheat- I know, this sounds counter-intuitive, but I have to have a cheat day every once and a while. It's what keeps me sane! And honestly, one cheat day every now and then isn't going to hurt. It could even prevent you from binge eating in the future.
So, those are my few tips for going Paleo. I have a ton more, but these are the big ones that will help you stay on track and be successful in the long run. I have really enjoyed this last month-and-a-half of living Paleo, and I'm excited to continue with it!

Thursday, September 26, 2013

Legs: The Foundation of our Bodies


I lift weights five days per week. I always make sure to shake up my workout routine to keep my muscles challenged, but I also make sure to work my legs twice a week, as opposed to once a week like every other muscle. Why you ask? The legs are the foundation of our bodies; they're used in a plethora of exercises, not just the ones that primarily target the legs, like the bench press. Since the legs are used in so many exercises, I work them twice a week; on Monday and on Friday. Here is the pool of exercises I choose from:

Squats (Regular)
Front Squats (With Cross Hand Grip)
Dumbbell Lunges
Punching Bag Lunges (Throw the punching bag over your shoulder and lunge)
Dead-Lifts
Leg Presses (I do two variations, with my legs positioned high on the platform, and low)
Tire Flips
Leg Extension Machine (with one leg, and both legs)
Leg Curl Machine
Calf Raises

I usually make sure to always do squats, but I only dead-lift every other week. But I don't simply do the same thing on Mondays and Fridays, so here's the second aspect to my leg workouts:

Mondays: I focus on lower weight and more repetitions on Mondays. I also do squats, leg presses, and leg extensions with my legs positioned closer together. I also don't ever dead-lift on Mondays. Lastly, I only do leg curls and calf raises on Mondays, never on Fridays.

Fridays: I focus on fewer repetitions with higher weight. I also my squats, leg presses, and leg extensions with my legs positioned further apart. This is also when I max out on my squats and dead-lifts (when I do them). I also do most of my tire flipping on Fridays as well. 

I have been working me legs this way, and I have seen an increase in strength with other muscle groups as well. I increase my bench press on a weekly basis, and my shoulders are also gaining strength. If you're into weight training, and especially if you would like to start lifting heavier weight, I would definitely recommend working your legs on Mondays and Fridays and working other muscle groups on the days in between. I thought I sounded weird at first, but it has really helped me make huge strides with my weight training progress.

Sunday, September 22, 2013

Wilted Kale with Walnuts

Kale yeah! I love this green stuff! Whether it's making kale chips or eating it in a salad, kale is awesome. It's also a super food, which doesn't hurt. But the best thing is that it's so versatile; it can be prepared in so many ways and it's still so good! This recipe is so so so simple but is so so so tasty. I've tried experimenting with other seasonings in this recipe, but I like the taste of kale too much to mess with it!

Wilted Kale with Walnuts

1 Bunch Kale
2 Tbsp. Extra Virgin Olive Oil
¼ cup Walnuts (more if you want)
Salt
Pepper

Directions:
1.      In a large pot over medium heat, toast walnuts for about 5 minutes.
2.      Add olive oil and let it heat up.
3.      Add kale and toss for 10 minutes (give or take a little).
4.      Season with salt and pepper to taste.
Print this recipe here.

It's plain, it's simple, and it's amazing. Don't mess with it people, or I'll have to kick the kale out of you! Okay, I'm done with the kale puns. I'm gonna go actually enjoy some of this now.

Sunday, September 15, 2013

Jump Rope Workout


I always hated jump-roping as a child, but I never could figure out as to why. Now, I see that it's definitely because it was too much work! Jump-roping takes a lot of energy that isn't able to be obtained in large amounts of time; also, it kicks your butt. Last night I got home from a day out-and-about and decided that I would jump-rope in the driveway. I'm so glad I did! So, without any further rambling, here's my jump-rope workout:


Circuit 1
Jump rope: 5 minutes
Jumping Jacks: 50

Rest for 30 seconds to 1 minute.

Circuit 2
Jump rope: 4 minutes
Jumping Jacks: 40

Rest for 30 seconds to 1 minute.

Circuit 3
Jump rope: 3 minutes
Jumping Jacks: 30

Rest for 30 seconds to 1 minute.

Circuit 4
Jump rope: 2 minutes
Jumping Jacks: 20

Rest for 30 seconds to 1 minute.

Circuit 5
Jump rope: As long as you can.
Jumping Jacks: As many as you can.

All done!

This workout is a bitch. That's all that needs to be said about it. I have more energy after running miles upon miles than after this workout. And one more thing, your arms may feel like they're going to fall off by the end!

Thursday, September 12, 2013

Spice Up Your Raw Vegetables


I'm really tired of raw vegetables. Cauliflower is so bland and crumbly. Celery tastes akin to dirty water. Carrots take me five minutes to chew up. Cherry tomatoes are about the only raw vegetable I eat that I don't have a problem with. It's time for a trip to the spice rack, because I'm afraid if I keep eating veggies that are this bland, my taste buds are going to disappear. Here are a few spice combinations that will keep your raw veggies interesting!

Spicy Blend
Cayenne Pepper
Chili Powder
Crushed Red Pepper (if you're feeling daring)

Fresh Blend
Ground Thyme
Rosemary

Tarragon Blend
Tarragon
A squirt of lemon juice

Savory Blend
Cumin
Chili Powder
Garlic Powder

Specialty Carrot Blend
Ground Cinnamon
Ground Nutmeg

**Disclaimer: I would suggest using these spices sparingly on your raw veggies. 
If you use too much you'll have yourself a very dry snack!**

I find that spices aren't used as much as they should be. Instead of using something fatty like oil or butter to make your food taste good, use spices! They're natural, and when they work together, they taste superb!

Sunday, September 8, 2013

Taco Casserole

Casseroles are good. Casseroles are real simple. Casseroles save well. I hope you enjoyed my casserole haiku, but I'm sure you'll enjoy this recipe more! It's a Paleo taco casserole, and it makes me want to wake up at 5:30 a.m. tomorrow morning because that means it's a little closer to lunch, which means it's a little closer to eating this casserole. But all swooning aside, here's the recipe.


Paleo Taco Casserole
1.5-2 lbs ground beef
Coconut oil
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
2 garlic cloves, minced
1 14.5 oz. can diced tomatoes
1 butternut squash, peeled and shredded
2 Tbsp. chili powder
2 Tbsp. cumin
2 Tbsp. onion powder
4 tsp. oregano
2 tsp. paprika
 ¼ tsp. cayenne pepper
2 cups warm water
Print this Recipe Here.
Recipe adapted from here.

Directions:
1. Preheat oven to 350F.
2. Cook ground beef over coconut oil in a skillet over medium high heat.
3. In another skillet, cook onions, peppers and garlic in coconut oil over medium heat for 10 minutes. Then add in tomatoes with juice and cook another 3 minutes.

4. Mix spices with water in a medium bowl.
5. After meat is no longer pink, take the spiced water and pour into the skillet with the beef. Let simmer until most of the water is gone.

6. Place meat in the bottom of a casserole dish.

7. Layer vegetables on top of beef.

8. Top it all off with the shredded butternut squash.


9. Bake in oven for 40-45 minutes.

I really can't see how something that tastes this good (and looks this good) can be that great for you, but I'm not going to question it. What I'm going to do is enjoy this as my lunch this week. I can't wait!

Monday, September 2, 2013

Portable Meals

To be completely honest, I could live in a tent and it would be suffice for my needs. I'm always on the go, and hardly ever at home these days! I always have to take meals with me on the go, which is why I've been eating a lot of soups and salads lately; meals easy to tote around. Normally, I see people bring their meals in Ziploc or Glad containers, and I used to do the same. That is, until I found The Container Store! I went shopping, and there I found a brand of tupperware called Sistema. A-maz-ing.

Whenever I'm in the mood for salad, I use the Sistema Chill It To-Go container. It comes with a large salad bowl, an insert that goes on top of the salad (I usually put chicken here), a small container for dressing, and a fork and knife! If that's not enough for a salad, I don't know what is!


However, when I'm not in the mood for salad or soup, I use the Sistema Lunch Cube. It has three compartments, and folds up nice and compact. I usually put grilled chicken and a vegetable in the big compartment, and two vegetables in the other compartments. Easy to microwave and enjoy! The Lunch Cube gives you the ability to have a home cooked meal at your fingertips.

A meal on the go isn't as hard as it looks, is it? I never think twice about having to take a meal on the go anymore because of my containers. Plus, being healthy takes a lot of planning, so I usually have food on hand to take anywhere. It works out just swimmingly! 


Wednesday, August 28, 2013

My Go-To Kitchen Gadgets

You'll find quick and easy recipes all over this blog, but part of the reason they're so quick and easy has to do with nifty little kitchen gadgets that help speed up preparation. Without some of these tools, my recipes wouldn't be nearly as simple and easy, which is no good! Unless you want to spend all of your free time in the kitchen (I don't). So, here are my little kitchen helpers that speed up cooking!

Hand Chopper- Who wants to spend all that precious time chopping vegetables? Moreover, who wants to sit there bawling their eyes out while chopping an onion? Maybe Giada De Laurentiis or Rachael Ray, but not myself. That's why I have a hand chopper! You cut whatever needs to be chopped into large chunks, then throw them in the bottom of the chopper and slap away! Side note: this is also good stress relief.

Mini Cutting Board- Who wants to lug out the big chopping block when you only have a few things to cut (especially when you minimize knife chopping with the slap chopper)? I always keep my mini cutting board handy if I'm ever cutting up some cucumber slices for a snack or chopping a few veggies to throw in a salad. When I'm finished, I rinse it off in the sink and dry it, but I'm aware of germs so I throw it in the dish washer once or twice a week!

Giada De Laurentiis for Target Paring Knife- I know her recipes aren't always the easiest or the healthiest, but my girl Giada has great cutlery. I got this paring knife on sale at Target a while back and it's amazing! It's pretty much the only knife I use anymore because it cuts most anything with complete ease. I don't even have to use a fork to hold my chicken breast when I use this knife; it's just that sharp!

Lock & Lock Tupperware- These days, nine times out of ten, I cook things in bulk and save them to eat on later, because all I have to do is reheat them in the microwave. I love these Lock & Lock storage containers because they come in so many different sizes that it's impossible to not be able to find one you need, and they don't accidentally open if they're dropped! No mess, no stress; it's just perfect! 

So there you have it. If none of these things existed, I would be spending almost every waking hour of my life in the kitchen. Well, that's a little dramatic, but I want to live life, and I can't do that if I'm in the kitchen all the time, and neither can you!





Monday, August 26, 2013

Individual Turkey Breakfast Meatloaves

If meat loaf were a person (with the exception of the musician), it would be a husky man with a beer gut who wears cut off plaid shirts and ripped jeans. At least, that's what I would imagine. Although meatloaf may not be too desirable of a person, it sure is a good meal! I decided to switch things  up and make meatloaf for breakfast in muffin tins; how apropos. This dish is a good way to get protein in the mornings, and can also be refrigerated and easily heated in the microwave. Works for me!

1 small yellow onion, finely chopped
1 green pepper, finely chopped
1 to 1-1/2 pounds ground turkey
1 tablespoon finely chopped fresh sage leaves 
1 tablespoons dried thyme leaves
1/4 teaspoon ground nutmeg 
1 clove garlic, minced
1/2 teaspoon black pepper
1 teaspoon salt 
1 raw egg
Print this recipe Here.

Directions:


1. Preheat oven to 325 ºF. 

2. In a large bowl combine the onion, green pepper, ground turkey, sage, thyme, nutmeg, garlic, black pepper, salt and egg. Mix well with your hands. 


3. Fill a greased muffin pan with the mixture, filling each cup almost all the way, but not quite. Make sure the meat is packed well into the cups. 

4. Bake the meatloaves uncovered for 45 minutes to one hour, or until the temperature in the middle is at least 170 ºF.

All this recipe was, was chopping a few things and mixing some stuff together in a bowl. After that I had my breakfast for the week! And it was tasty as well! I didn't even need ketchup with it, but I did get my tomato fix by eating some cherry tomatoes with my meatloaf today. But anyhow, this recipe was a complete success!

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Thursday, August 22, 2013

Kale Chips with Rosemary and Thyme

Kale is all the rage lately in the world of leafy greens, and I pack it into my smoothies everyday, but I don't ever actually eat kale that often. So, KALE CHIPS TO THE RESCUE! Chips were never anything that I ate in abundance before I got in to living healthy, but chips are good. I looked around on the web for directions on how to make kale chips, and they seemed simple enough. I played around with some spices, and concocted my own recipe for kale chips with Rosemary and Thyme. 

1 Bunch of Kale
1 Large Tbsp. Extra Virgin Olive Oil
1-1/2 tsp. Rosemary
1-1/2 tsp. Thyme
Pinch of sea salt (I used Himalayan Pink Salt)

Directions:
1. Preheat oven to 350°F.
2. Wash kale, and remove from stem into small pieces.

3. Toss kale in olive oil.
4. Add in spices, and toss again.

5. Place kale leaves on a tin-foil lined cookie sheet. 

6. Bake for 7-10 minutes (maybe a little more), until kale has browned and is crispy.

7. Remove from oven, eat immediately or store in an airtight container.
**TIP: Put some rice in the container with the kale chips to keep them dry and crunchy.**
Print this recipe here.

If I say so myself, and I do, these chips rocked my world! In my honest opinion, they don't taste like a vegetable at all and the pinch of salt gives them a taste that mimics that of a regular, fattening potato chip. So, easy? Check. Healthy? Check. Delicious? Check. What more can you ask for? 

Wednesday, August 21, 2013

Paleo 101 Smartphone App

Someone who is just starting out with the Paleo diet, like myself, has a lot of questions. Of course it would be perfect if all of the answers were in one place, but they're not. However, what if I told you there is a smartphone app with answers to plenty of your questions? It's called Paleo 101, a beginner's guide to Paleo. It explains in depth the Paleo diet, from what it is, to beginner mistakes and the Paleo lifestyle. You can find guidelines on what the best foods to purchase are, a quiz that tells you if you should start Paleo all at once or gradually and how to go about starting each way, recipes, meal plans, how to eat Paleo in social settings or at restaurants, articles on stress and sleep, and how to go Paleo for families. A lot of features, right? That's not even the half of it! This app is a must-have for Paleo beginners! It not only helps you learn about the Paleo diet, but about yourself as well, so you can live the best Paleo lifestyle possible. And, it's free!