I’m pleased to announce the publication of my new handbook for restaurants who want to become more paleo friendly. Paleo for Restaurants (Don’t lose customers as they reject grains and other neolithic foods) shares the perspective of frustrated paleo diners everywhere, and offers a range of actionable strategies for accommodating various types of ancestral eaters. Paleo cooking can be simple enough for a caveman, once you correct a few deal-breakers, and restaurateurs who understand this stand to benefit from new trends while others miss out. Includes menu ideas, specialty ingredients you should know about, and viewpoints from a variety of experts. Available now in both print and e-book editions.
Tag: paleo
Madison is getting a paleo bakery!
I’m excited to announce that Madison will soon have it’s first grain-free, dairy-free bakery. Beginning September 7th, you’ll be able to pre-order cupcakes and other treats that are not only gluten free but also free of grains, dairy (except butter), soy, refined sugar, and utilizing only healthier fats like coconut oil and grass-fed butter. The initial menu of cookies, cupcakes, muffins, crackers, confections and granolas can be viewed at www.paleomamabakery.com. Many ingredients are locally sourced, such as honey from Gentle Breeze in Mt. Horeb and tart cherries from Cherryland’s Best in Door County. No retail store is planned at this time, though sales through other local outlets are being explored. (Ask your favorite spot to bring them in!)
I recently had a chance to taste-test several of the initial products (Thanks, Belle!) and was quite impressed with the quality. My family (wife and two daughters, none of whom are paleo at this time) helped me sample the vanilla salted-caramel cupcakes (pictured), chocolate chip cookies, and raw cookie dough. We agreed all were delicious and perfectly executed. Some were pleasantly surprised by the moist texture of the cupcake compared to some of the other grain-free treats we’ve tried.
As expected, prices are higher than similarly modest portions of mainstream baked goods. Also, despite the extreme attention to using the healthiest possible ingredients, these are definitely treats meant for occasional indulgence, and not something I’d make a frequent part of my diet. (I’d love to see the eventual addition of something a tad more substantial and nutrient dense, perhaps a less-sweet cookie or bar based on the cranberry walnut granola– or maybe some grass-fed gelatin gummy snacks.) Having said that, Paleo Mama’s treats are among the top tier of those I’ve tried, and I would definitely consider buying them, especially if offered somewhere I typically shop or dine. Keep them in mind next time you’re planning a party or event!
Contact information:
Paleo Mama Bakery
6300 Enterprise Lane, Madison WI
608-692-3715
Facebook: https://www.facebook.com/paleomamabakery
Email: belle@paleomamabakery.com
Presentations on paleo, grain-free
I recently held another staff training at Willy Street Co-op, focusing on paleo and grain-free diets, and how to better help customers making the transition.
In the picture, I’m demonstrating a spiralizer. We also sampled two of the deli’s line of grain free dishes, over a lively discussion of antinutrients like gluten and phytic acid.
Wish you were there? I’m available to do similar presentations. Drop me an email or Facebook message!
Madison Paleo’s First Giveaway: Sweet Potato Chips
Madison Paleo is proud to announce our very first giveaway promotion!
One lucky winner will receive a case of Jackson’s Honest Sweet Potato Chips, made with pure coconut oil! I just tried them and they’re delicious! You can find them in the Madison area at Willy Street Co-op. Use the link below to view complete rules and submit your entry. Good luck!
Paleo Pizza Roll-ups
Try my easy and delicious pizza alternative: sausage wrapped in kale leaves:
1. Steam lacinato (“dinosaur”) kale leaves and lay flat.
2. Mix your favorite spices into plain ground pork and form a giant patty. I like sea salt, oregano, basil, garlic and fennel seeds. (Skip fennel if doing AIP.) Or use ready-made sausage that you trust.
3. Cook thoroughly, ideally in a cast iron skillet. You probably won’t need to add fat unless your meat is extra lean.
4. When fully cooked, cut into strips about 1/2″ – 1″ wide.
5. Place a sausage strip in the center of a leaf. Feel free to add tomato sauce, pesto, cheese, additional veggies, or whatever if you wish.
6. Roll up into an easy to handle bundle.
7. If they’ve cooled down, you may wish to warm in the oven for a few minutes. Serve and enjoy!