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#84:Everything You Could Want To Know About CBD — Evan Demarco
In our fourth episode that is eighty we speak to CBD Evan Demarco, specialist, about the use and effects of CBD oil. A lot of you have had questions regarding it s regular use and this podcast will answer all those questions. We talk about [ … ]'s great mix
The article #84:Everything You Would Want To Know About CBD — Evan Demarco appeared on KetoConnect.
Green Mountain at Fox Run: It Never Ends
I took a lot of notes during my three weeks at Green Mountain and I will ’t tell you how gratifying it was that they fit just in my small laptop, with one page to spare!
It s a pleasing outcome although maybe I subconsciously paced my scribbles. Even if I hadn’t heard something, the trip could have been worthwhile just for the fun of writing things down all day long like a nerd.
However, BONUS, I did learn stuff! During my last week, the beautiful Jo asked on my Facebook page: What's the most valuable thing you have learnt during your stay?
My answer:
“… I am leaving with a deeper understanding of why I do what I do – what's happening in my brain and body or overeating.
And that it is not one answer but a selection of small tools and practices that collectively can help – mindfulness, consistent movement, mindful eating, self compassion, small moments of pleasure, gratitude etc..
A good deal of stuff that I've previously believed ‘yeah wonderful idea’ but hadn't realised how important it is for helping us stay less likely to swing into the darker places and more focused. ”
(Paragraph breaks added for the sake of your eyeballs!)
It was so useful to gain a deeper comprehension of the why, after decades of occasionally finding myself surrounded by a bunch of food wrappers frustrated and befuddled at how I wound up there again.
The why is a bit of a cocktail – it can be habitual (the brain following old, profound neural pathways… cue > reaction > benefit ), it may be a reaction to stress, it can be a reaction to restriction; it can be all of these at once.
But when it happens it s for good reason. On some level it serves a purpose even though it may not feel that way. It may be to soothe, to numb, to feel safe. Until it doesn’t.
As we began to learn about the practices that can help heal this stuff – the new habit construction etc –, the mindfulness, the movement, the food stuff, self compassion I realised that this is going to be a sloooooow process. After all, I’ve been on the diet/binge treadmill for over 30 years. A few of those pathways are more like trenches.
“Like the cleaning of a house… It Never Ends. ”
But that’s a thought that is more liberating than depressing. I’ve got time! Unlike dieting, I don't have any deadline that is arbitrary. I can experiment and perform and fail and try and try again.
This post from their website has a nice summary:
“Here is the magic Green Mountain Formula for wellness and well-being:
Eating + Moving + Living, with a focus on Feeling Good = Health, of the mind and body.
It might sound scary at first to focus on feeling good. We think that if we allow ourselves to feel great, then we will not be guilted into what we think are healthy behaviors. If we let ourselves rest as it feels good, how will we ever get to the gym? How do we ever make ourselves eat veggies if we allow ourselves eat pizza as it feels good?
But here is the key: When we concentrate on feeling good -- when our aim is to eat, move, and reside in a manner that gives us more pleasure, more energy, more life -- we'll find ourselves attracted to these things unconsciously.
The truth is: When we aren't taking care of ourselves, that doesn't feel good. That doesn't feel great, because we're taking on too many jobs, when our stress isn't well-managed. When we restrict or binge because we're hung up on diets, that doesn't feel great. That doesn't feel great, when we're not engaging in activity that is joyful.
The reality is that Eating + Moving + Living, with a focus on Feeling Good = Health, will bring us more of what we are after. ”
Read the full post – If Not Diets, Then What?
Coming up next: The importance of pleasure. Then a Day In The Life in Green Mountain post. Woohoo!
I’ve partnered with Green Mountain at Fox Run, where I received a three week stay at Green Mountain in February 2018, in exchange for writing about my experience. The stay included the Green Mountain core app and Pathway program at the Women's Center for Binge & Emotional Eating. I covered my own travel expenses. All ideas and opinions are my own. Browse all my Green Mountain posts here.
The article Green Mountain at Fox Run: It Never Ends appeared first on Shauna Reid.
TRAVEL
Episode 419 – Mikhaila Peterson – Carnivore Diet Advanced Blood Work
This episode of this podcast we've guest Mikhaila Peterson. Mikhaila has become well known for placing her severe Rheumatoid Arthritis by using a carnivore diet.
Listen in as we talk about the diet and the results of her blood work that was new she'd done recently.
Show Notes[0:53] -- Summary and pre-intro [2:18] -- Introduction, and Mikhaila's previous carnivore bloodwork [3:15] -- Last ditch attempt to manage autoimmune disorder (RA) [3:50] -- Pregnancy affecting autoimmune disease [6:50] -- Inventing the autoimmune paleo diet protocol [9:08] -- How the carnivore diet got on Mikhaila's radar [15:50] -- Mikhaila's first round of blood work on carnivore [17:38] -- Advanced testing blood work results (second round) [24:50] -- Mikhaila's takeaway from her recent bloodwork [27:40] -- Robb's great encounter with loperamide (Imodium) [31:14] -- How people are doing the carnivore diet [33:11] -- Paleomedicina expertise in Hungary [35:15] -- Case studies reversing Type-1 diabetes when caught early [40:0] -- Robb's 6-week carnivore diet encounter [45:30] -- What Mikhaila has coming up
Connect to first round of blood work on Carnivore: http://mikhailapeterson.com/2018/08/07/blood-work/
Mikhaila's second round of blood work on Carnivore (more advanced): PDF Download
Is your carnivore diet for you? If you want to learn more, take a look at our Carnivore Diet 101 guide
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Easy Cioppino Seafood Stew
You have to try my Easy Cioppino Seafood Stew if you love any kind of Italian seafood stew.
For those of you unfamiliar with cioppino seafood stew, it originates in San Francisco, and has its roots in Italian and Portuguese seafood stew.
It’s usually considered an Italian-American dish.
My husband loves ordering classic cioppino when we dine out. (Me, too!)
Why make this cioppino seafood stew recipe at home?
Going out to restaurants is a wonderful treat from time to time. But the reality is, most of us are trying to save a buck by learning to cook our favorite dishes at home.
What’s nice about making a cioppino San Francisco seafood stew at home is you know exactly what’s going in it.
That way you can avoid anything you don’t like or are allergic to. Or you can tweak the recipe to your specific diet or preferences.
For example, if you like spicy, you can add more red pepper flakes. (Or the opposite, don’t like spicy – use less!)
Or if f you’re on a keto diet and want to be strict with your carbs, you may want to use only chicken broth and clam juice and not add the wine.
You’re the chef!
Using frozen seafood in this quick cioppino recipe
When I first tried to develop some recipes for cioppino seafood stew, I had trouble finding fresh shellfish, fish and shrimp that were affordable.
That’s why I decided to create a classic cioppino recipe based on a Giada De Laurentiis cioppino recipe that relies on frozen seafood.
I used Trader Joe’s Frozen Seafood mix, which is a combination of shrimp, scallops and calamari. (Sam’s Club also has a good seafood mix as do some Asian markets.)
In addition, I bought frozen, shell-off shrimp at Kroger and used the tilapia I had in the freezer from Costco.
Unfortunately I couldn’t find frozen mussels that weren’t breaded (blech!) for my Easy Cioppino Seafood Stew recipe, so we had to forego the fun of picking them out of the soup.
If you can find frozen mussels at your store, feel free to add them.
If you can’t find seafood mixes at your local grocery stores, use an equivalent amount of shrimp, scallops, or whatever seafood you can find locally. This recipe is pretty versatile.
More substitutions in the tomato seafood stew
Traditionally, fish stock is used in most seafood stews, but I couldn’t find fish stock at the store. And I didn’t have time to make any from scratch. (Who has time for that anyway?)
After doing a little research and finding recipes for cioppino seafood stew that used either chicken broth or clam juice, I decided to do a mix of the two.
Even with the simplifying of a more traditional cioppino Italian seafood stew recipe, my Easy Cioppino Seafood Stew was very tasty.
Since it relies on frozen items, you can easily make a batch on the weekends when you have a little time to cook, but don’t want to spend the whole day in the kitchen.
More tips for making and serving cioppino
Can you freeze cioppino? YES! Double the batch and freeze it for later. However, you’ll need a large stock pot if you want to double the recipe.
Can you reheat seafood stew in the microwave? Sure! Leftover shellfish cioppino heats up well in the microwave. Just don't overheat it or the seafood will end up chewy and rubbery.
Can I omit the wine? If you don’t want to use wine in your batch of Easy Cioppino Seafood Stew, use the equivalent amount of gluten free low sodium chicken broth.
Serve on Christmas Eve: This cioppino style seafood stew recipe is also perfect for Christmas Eve dinner, since many people traditionally have seafood or fish that night.
Another soup option for Christmas Eve dinner would be my Easy Dairy Free Oyster Chowder.
What to serve with cioppino? Make sure to have crusty French or Italian bread on hand for dipping into the broth. So tasty!
If you’re gluten free, toast some of your favorite GF bread for dipping. Mmmmmmmm.
I also like to serve a simple side salad like this Kale Salad with Fruity Vinaigrette with the fish.
Soup, salad and bread is a perfect meal.
Looking for more easy seafood recipes?
If you love seafood or fish, you have to try:
● Crab Pasta with Pesto, Mushrooms & Tomatoes
● Shrimp Puttanesca with Quinoa
● Ahi Tuna Tacos with Wasabi Cream and Mango Avocado Salsa
Ingredients
- 3 tablespoons olive oil
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 3 large shallots, chopped
- 2 teaspoons sea salt, plus more for seasoning
- 4 large garlic cloves, finely chopped
- 3/4 teaspoon dried crushed red pepper flakes, plus more for seasoning
- 1/4 cup tomato paste
- 1 (28-ounce) can diced tomatoes in juice
- 1 1/2 cups dry white wine
- 2 1/3 cups low sodium chicken stock (gluten free)
- 3 (8 ounce) bottles clam juice
- 1 bay leaf
- 3 pounds frozen seafood mix
- 1 pound frozen, uncooked shell off shrimp
- 1 1/2 pounds white, firm-fleshed fish fillets, cut into 2-inch chunks
Directions
- Heat the oil in a large stockpot over medium heat.
- Add the fennel, onion, shallots, and salt and sauté for 10 minutes or until the onion is translucent.
- Add the garlic and crushed red pepper flakes, and sauté for another 2 minutes.
- Stir in the tomato paste, tomatoes with their juices, wine, chicken stock, clam juice, and bay leaf.
- Cover and bring to a simmer, then reduce the heat to medium-low. Simmer for another 30 minutes.
- Add the frozen seafood mix to the pot. Cover and cook until the seafood is cooked through, about 5 to 10 minutes.
- Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, about 5 minutes
- Season the soup to taste with more salt and red pepper flakes, if needed.
- Ladle the soup into bowls and serve.
- Serving size: 1/6 of recipe
Originally published on January 10, 2013 and November 7, 2016.
Updated with new pictures and information.
Marinated Olives Recipe (for Meat & Cheese Platters) – Keto Recipe
Looking for the best marinated olives recipe? Here it is. Save money with this easy olive recipe. It’s a great appetizer for impromptu entertaining and the perfect addition to meat and cheese platters. Serve as is or with marinated feta cheese for easy low carb snacking.

THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE.
I love the beautiful gourmet olives at the olive bar in upscale grocery stores. I typically bring home 3-4 different options to try. Some are green and others black, some are brined and others not, but my favorite olives are those marinated with herbs and spices.
How to make marinated olives
Have you ever wondered how to marinate olives? You’ll be surprised how easy they are to make. To make marinated olives you just need olives, herbs and spices, aromatics, olive oil, vinegar, and salt. Mix everything together, cover, and refrigerate – that’s it! Just a few simple ingredients result in the best marinated olives.
Marinated Olive Ingredients
These are the ingredients I use when making marinated olives. They’re easy to customize per individual taste and what you already have at hand.
- Assorted olives
- Fennel seeds
- Minced garlic or shallot
- Fresh chopped rosemary or thyme
- Fresh chopped parsley, basil or tarragon
- Red pepper flakes
- Red wine vinegar or lemon juice
- Olive oil
- Salt

How to serve marinated olives
For large gatherings, serve marinated olives in small bowls and place around the room for easy access.
For more intimate or impromptu settings, serve the marinated olives in a larger bowl with a spoon. I like pairing my olives with a bowl of marinated feta cheese or low carb hummus and almond crackers.
Don’t forget to include marinated olives on cheese platters or charcuterie boards. Place the olives in small glass or wooden bowls right on the meat and cheese platters or at least within reach.

Best olives for cheese platter or charcuterie board
I like to include a variety of black and green olives. Try punchy Kalamata olives or green olives stuffed with pimento, jalapeno, almonds, garlic, or cheese. And, mild green Castelvetrano olives are a must. Of course, including this recipe for marinated olives is appropriate.
For the ultimate Mediterranean inspired appetizer board serve marinated olives with Parmesan crisps, low carb focaccia bread, marinated feta cheese, roasted eggplant dip, rosemary crackers, and warm cocktail nuts. Don’t forget to offer a selection of dry and fruity wines.
NOTE: Specialty made olive serving bowls that include containers for olive pits are attractive and practical. Look for ceramic olive serving bowls and wooden olive serving bowls on Amazon or Etsy.

Olive Platter and Olive Tray Ideas
A good meat and cheese platter is always in style, but make olives the star with on-trend OLIVE PLATTERS! What a perfect way to enjoy your homemade marinated olives recipe.
What are olive platters you ask? Olive platters flip the script on traditional appetizer platters by showcasing olives and filling in with other ingredients.
To Make an Olive Platter
Choose a wide, flat platter or cutting board – the size is up to you.
Select 3-4 kinds of olives to showcase:
- Store bought or homemade marinated olives
- Brined tangy olives like Kalamata
- Stuffed olives with: almonds, pimento, jalapeno, garlic or cheese,
- Dry cured olives
- Whole olives like Castelvetrano
Place olives in bowls on the platter or cutting board or arrange them in groups.
Fill empty spaces with a selection of nuts and berries, cheese (try Manchego and soft goat cheese) and selected meats like shaved ham, cooked cut sausage, or roasted chicken.

How do you store marinated olives?
It’s best to store any leftover olives in their original container in the refrigerator. Brined olives and olives packed in oil will last for several months in the refrigerator. Make sure to use clean hands and utensils when handling the olives to avoid contamination.
Store canned olives in a clean container in their brine or salted water for up to two weeks in the refrigerator. Store drained olives in an airtight container in the fridge for about a week.
Store marinated olives in an airtight container in the refrigerator. Marinated olives last for 1-2 weeks if kept covered and refrigerated.

Marinated Olives Recipe
Equipment
- Small sauce pan (optional)
Ingredients
- 1 cup medium pitted green olives* (6 oz)
- 1 cup medium pitted black olives* (6 oz)
- 1 tsp whole fennel seeds
- 1 medium garlic clove, minced
- 1 tsp chopped fresh rosemary (or thyme)
- 2 tsp chopped fresh parsley (basil or tarragon)
- 1/4 tsp red pepper flakes
- 1-2 tbsp red wine vinegar (or lemon juice)
- 3 tbsp olive oil
- 1/4 tsp salt
Instructions
- Warm the fennel seeds in a small saucepan over medium-low heat until fragrant.
- Turn the heat to low and add olive oil, vinegar, rosemary (or thyme) garlic, and red pepper flakes. Heat until the oil is fragrant, about 8 minutes.
- Pour over olives, and stir. Add parsley and salt, stirring to combine. Can serve immediately, but let marinate for at least 2 hours for better flavor.
- Alternately, crush the fennel seeds in a mortar with a pestle. Then, add the garlic and work it into a paste. Stir in the next 7 ingredients. Toss the olives with the marinade. Marinate for several hours for best flavor.
- STORE: Place into an airtight container or into a bowl covered with cling film and refrigerate for up to a week.
- Makes approximately 2 cups serving 6 – 8 people. NET CARBS: 4.46g per 1/3 cup serving (2 oz, or 57 g, or 1/6th of the recipe).
Notes
Nutrition
The post Marinated Olives Recipe (for Meat & Cheese Platters) appeared first on Low Carb Maven.