Why You Shouldn’t Use Conventional Sunscreen (And What to do Instead)

This post was originally published in July of 2014. It has since been updated and re-purposed.
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I used to spend a LOT of time in the sun. Between competitive swimming and water polo in high school, life guarding nearly every summer as a teenager, and years of shameless sun bathing in an all-out effort to become the darkest version of myself possible, I’ve definitely had more than my fair share of sun exposure.

Looking back on my years of reckless sun worshiping, I kick myself. Not just for spending more than a healthy amount of time in the sun, but more so for not paying any attention to all of the dangerous chemicals that I regularly applied to my body and face (thinking it was the healthy thing to do).

I’m talking about harsh acne creams, unnatural tanning oils, and…dun dun dun — sunscreen.

“But you NEED sunscreen! Without it, you’ll get skin cancer and die!”

That’s what I thought too. So I spent the majority of my life covering myself in misty clouds of chemical-laden aerosol sunscreen spray in an effort to prevent sun damage and skin cancer.

Back then, I had no idea that everything I had been told about sunscreen and sun exposure was wrong.

All of us have bought into the anti-sun hype at some point or in some way. We’ve been religiously slathering on the ‘screen and spending more time indoors than ever before, yet skin cancer rates continue to skyrocket.

We live in a society that’s civilized beyond common sense. And instead of taking a reasonable and sane approach to subjects like food, medicine, and sun exposure, we rely on quick fixes and listen to what “experts” say we should do to be healthy without ever digging any deeper or figuring out what our bodies intuitively need.

Many of these quick fixes have been created with a greater interest in our bank accounts than in our health. And they just can’t compete with a good ol’ fashioned natural approach to health and wellness.

Conventional sunscreen is one of the quick fixes I’m talking about. It really isn’t all that it’s cracked up to be. In fact, it’s a lot worse (and more dangerous) than it’s cracked up to be. Here’s why:

  • Sunlight is good for you (in moderation). Unprotected sun exposure stimulates Vitamin D production within the body. Vitamin D is a big deal. Trust me — you don’t want to be deficient. Sunscreen blocks the UVB rays that are responsible for stimulating Vitamin D production. Constant use of sunscreen = not enough Vitamin D.
  • No sunburn DOES NOT = no sun damage. As I wrote in a recent post, “Sunscreen is great at blocking the UVB rays that cause us to burn (and produce cancer-fighting Vitamin D). But it does almost nothing to protect against the UVA rays that penetrate much deeper than UVB rays, damaging skin cell membranes and the DNA inside.”
  • Conventional sunscreen is not safe. It contains a number of harsh, hormone disrupting and cancer-causing ingredients that we thoughtlessly slather all over the largest organ on our body before venturing out into the sun. And ingredients like Oxybenzone, Retinyl Palmitate, and Titanium Oxide aren’t the only culprits. According to Chris Kresser,

    For one sunscreen that was analyzed for aluminum concentration, a single application would provide 200mg of aluminum. (1) Another concern is that, as an oxidant, the aluminum in sunscreen might contribute to oxidative damage in the skin, increasing the risk of cancer.

Sunshine is indeed a wonderful thing, but too much of it can also be damaging.

We all have occasions that require us to spend prolonged amounts of time in the sun. And when covering up or finding shade isn’t an option, using a product that offers sun protection is definitely the way to go.

You might be confused (and rightfully so), as I just finished pointing out the dangers of conventional sunscreen. The important word here is conventional (Banana Boat, Coppertone, Bullfrog — I’m talking to you)!

But not all sunscreen is bad.

Sunscreens made from natural, non-toxic ingredients that use non-nano Zinc Oxide as the main active ingredient can be a great option for days when we spend long periods of time in the sun.

Non-nano Zinc Oxide protects against both UVA and UVB rays. Non-nano (or non-micronized) means that the particles are too large to be absorbed by the skin. Because of the large particles, sunscreens with non-nano zinc oxide may leave a slight whitish film on the skin. And since the large particles sit on the skin and aren’t absorbed, they do a much better job of protecting against UVA and UVB rays than products that contain nano particles.

A few years ago, I started making and using my own sun lotion with only a few simple and effective ingredients (coconut oil, mango butter, shea butter, non-nano zinc oxide, arrowroot powder, beeswax and essential oils). And after a lot of prodding and encouraging from my husband and other family members, I finally started selling it (along with a number of other products) on our family farm’s website (you can check out Primally PURE Outdoor Lotion and the rest of the Primally PURE line by clicking here).

Of course, you don’t have to buy my products in order to get adequate protection. You can also purchase non-nano zinc oxide and add it to your favorite lotion or creme. Or experiment with making your own using some or more of the ingredients listed in the paragraph above!

But if you don’t want to deal with the hassle and uncertainty of doing it yourself and want a silky smooth product that’s made with organic and fair trade ingredients (and lots of love) I would highly recommend checking out Primally PURE Outdoor Lotion.

Have you tried making your own sunscreen? Or do you already have one that you love? Let me know with a comment!

Make it Paleo II (Review + Recipe)


Something exciting happened last week…

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This came in the mail — Make it Paleo II by Hayley Mason and Bill Staley!

This is probably the most good-looking book I’ve EVER laid eyes on. It’s just gorgeous. But there’s a lot more to this cookbook than its just its crazy good looks!

Make it Paleo II is filled with more than 400 pages of mouth-watering recipes (did I mention the pictures are amazing?), shopping guides (in which they discuss the importance of buying from local farms – yes!), nutrition information, and cooking tips & how-to’s.

This book really has it all — there’s something (scratch that — a LOT of things) in it for paleo newbies and real food veterans alike!

Make it Paleo II is the second edition of Bill and Hayley’s first cookbook, Make it Paleo (one of the first paleo cookbooks ever released)! The biggest difference between the two is that Make it Paleo II comes with the added expertise of Hayley’s sister Caitlin, an expert cook and trained sushi chef who helped to create many of the book’s diverse and unique assortment of recipes.

This must-have cookbook releases February 17, but you can save $10 by pre-ordering it today (or tomorrow, or anytime before the 17th).

CLICK HERE TO PRE-ORDER MAKE IT PALEO II!

Last week, I made the breakfast casserole from Make it Paleo II. Living/working on a farm, there’s always a lot of work to be done starting at the crack of dawn. And unfortunately, breakfast often gets put off or skipped completely (I know — I’m working on it!).

That’s why I’m such a fan of making breakfast foods that can be cooked in advance and enjoyed over the course of the next few days — and that’s exactly what we were able to do with this dish. The fact that the dish tasted uh-mazing was also a major bonus. Seriously. I never knew leftovers could be so scrumptious! Here’s the recipe (one of the few that was pre-released)!

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Ingredients

  • 1/2 batch Nightshade-Free Breakfast Sausage from pg. 88 (I just used ground pork with spices)
  • 5 strips bacon
  • 1 sweet potato, peeled and shredded
  • sea salt and ground black pepper
  • 1/2 tsp dried oregano
  • 1 tbsp coconut oil, for greasing the dish
  • 1 tbsp ghee, store-bought or homemade
  • 1/2 Vidalia onion, chopped
  • 1 medium green bell pepper, chopped
  • 4 tbsp sliced scallions (2 scallions) divided
  • 8 large eggs
  • 1 cup full-fat coconut milk

Instructions

  1. Prepare the sausage.
  2. Fry the bacon in a large cast-iron skillet over medium-low heat until slightly crispy, about 8 minutes. Transfer the bacon to paper towels to drain. Pour most of the excess bacon fat from the skillet into a small, glass mixing bowl and reserve for later use.
  3. Add the sweet potato to the skillet and season with a pinch of salt, several grinds of pepper, and the oregano. Saute the sweet potato over medium heat until softened and slightly browned, adding more bacon fat as needed during cooking to prevent it from sticking.
  4. Scoop the browned sweet potato into a large mixing bowl and allow to cool. Chop the sausage patties into small bits, reserve 1-2 Tbsp for garnish, and add the remainder to the bowl with the sweet potato.
  5. Preheat the oven to 375 degrees Fahrenheit. Grease a 10-inch round casserole dish with the coconut oil.
  6. Warm the ghee in a clean skillet over medium heat. Add the onion and bell pepper and season with salt and pepper. Saute until the onion is translucent, about 10 minutes. Add the onion and bell pepper to the bowl with the sweet potato mixture and allow to cool. Add 3 Tbsp of the scallions to the bowl, reserving 1 Tbso for garnish. Pout the mixture into a greased casserole dish.
  7. In a small mixing bow, whisk together the eggs and coconut milk. Add a pinch of salt and 5 grinds of pepper. Pour the egg mixture over the vegetable and meat mixture and stir lightly to evenly combine. Bake, uncovered, for 35-40 minutes, until the eggs are firm.

Disclaimer: Bethany McDaniel/From the Pasture is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please know that I ONLY recommend products that I wholeheartedly support and believe to be of value to my readers.

Recipe Spotlight Contest – Deviled Green Eggs and Ham

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I’m SO happy to be featuring this recipe spotlight contest entry from Aaron and Lizette of Feasting on Paleo! This husband/wife duo lives in San Clemente with their two boys. Together, Aaron (the acclaimed chef) and Lizette (the business mastermind) specialize in creating flavorful and unique dishes made from REAL ingredients. Their deviled green eggs and ham were a crowd favorite at our fall pot luck – I highly suggest trying this recipe at home! *Remember to comment on this post to help Aaron & Lizette win a $50 gift card to Primal Pastures! Take it away, guys!

Ingredients

  • 2 dozen Primal Pastures eggs (save 2 for the mayo)
  • 1 large bunch basil, leaves only
  • 1 large bunch parsley, leaves only
  • 2 bunches of chives, one bunch chopped fine
  • 1 bunch of tarragon, leaves only
  • 2 cups of cold pressed avocado oil, chilled in the freezer for an at least 30 min
  • 1 pack of high quality prosciutto
  • 2 Tbsp sherry vinegar
  • 1 Tbsp fresh lemon juice
  • 1 tsp Dijon mustard (sugar free)
  • 1 clove garlic, minced
  • Salt and Pepper

Instructions

  1. Preheat the oven to 375.

  2. Hard boil 22 of the eggs (I like to cook them for 3 minutes in the pressure cooker. The shells come off super easy). Once the eggs are cooked, shock them in a cold water ice bath. Peel, cut in half lengthwise, and scoop out the yolks into a large mixing bowl and put the whites on a large platter. Use a fork to break up the yolks. Set cooked egg yolks aside for later.

  3. Lay the prosciutto flat in one layer on a sheet tray covered with a Silpat or parchment paper. Place in the preheated oven and cook for about 10-12 minutes (or until the prosciutto is crispy). Keep an eye on it so it doesn’t burn. Take the sheet tray out of the oven and let the prosciutto cool.

  4. Place all the herbs into a blender, except for chopped chives. Pour 1 1/2 cups avocado oil in the blender (keeping the oil cold in the freezer will help prevent the herbs from browning out). Start on low speed, then bring up to high as it gets smoother. Should be a fairly smooth herb oil puree.

  5. With the two remaining eggs, separate the yolks from the whites. You’ll only need the yolks for the mayo. The whites can be set aside for another use. Take the yolks and place them in a large mixing bowl (or food processor, blender or immersion blender. Whatever your favorite mayo making device is). Add mustard and lemon juice and whisk together. While continually whisking (or blending), slowly drizzle the remaining 1/2 cup avocado oil.

  6. Once your mayo starts to come together, slowly drizzle in your herb oil while whisking. If your mayo starts getting too thick, drizzle a little water into the mixture. Add the sherry vinegar, garlic, and salt and pepper to taste.
    Add the green mayo to the cooked yolks a little at a time, until desired consistency. Whisk until smooth. If needed, add a little water to thin out. Check for seasoning.

  7. Spoon green yolk mix onto each egg white. Break up prosciutto into chip-size pieces and stick into top of the egg. Sprinkle chopped chives over the top.

Enjoy them… In a boat, or with a goat. Maybe in the rain, or on a train.

Recipe Spotlight Contest – Quinoa Breakfast Bowl

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This recipe spotlight contest entry is brought to you by Kelly Page, who has been a Primal Pastures customer ever since our kickstarter campaign! Kelly loves tinkering in her kitchen in Southern California and creates recipes using products that grow from the ground as well as ones that are naturally and humanely raised. She posts her recipes and writes restaurant reviews on her food blog, TastingPage.com. *Remember to comment on this post to help Kelly win a $50 gift card to Primal Pastures! Take it away, Kelly!

I’m always looking for different meal options in the morning since breakfast sets the tone for the day, and it gives me my base and energy from which to work. So I decided to move quinoa into the breakfast room and mix it with kale, a nutritional powerhouse, as well as a few Primal Pasture ingredients. I became a fan of Primal Pastures’ chorizo after the first bite, and I love pairing it with sautéed kale and tomatoes. I put all that together in a bowl, top it with a pastured egg, and there’s no stopping me for the rest of the day!

Quinoa Breakfast Bowl

Serves 4

Ingredients

  • 6 ounces Primal Pastures chorizo
  • 1 cup diced onions
  • 1 cup fresh kale, cut with backbone removed
  • 1 cup chopped tomatoes
  • 1 cup cooked quinoa
  • 4 Primal Pastures eggs
  • 1 tablespoon Sriracha
  • 1 teaspoon white vinegar
  • Salt and pepper to taste

Instructions

  1. Add chorizo to a large pan over low heat and sauté until cooked through, about 10-15 minutes. Remove chorizo from pan and keep warm.
  2. In the same skillet, over medium heat, add onions and sauté until translucent. Toss in the kale and season with salt and pepper. When the kale has wilted and is tender, add the tomatoes and cook until they break down, about 5 minutes. Then add the cooked quinoa to the pan and mix until the ingredients are combined. Take the pan off the heat and add the Sriracha. Mix well.
  3. Meanwhile, bring a small pot of salted water to a boil. Reduce heat so the water is simmering. Add the vinegar and begin stirring the water quickly to the right, creating a whirlpool. Crack one egg at a time into a small bowl or onto a spoon, and then gently drop each egg into the water. Boil one egg at a time for better results. The egg is done once the white is set, about 3-5 minutes.
  4. Divide the quinoa mixture between 4 bowls, and top each with an egg, season and enjoy.

Recipe Spotlight Contest — Paleo Meatballs

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This recipe spotlight contest entry is brought to you by Megan Harris! Megan works in software sales and lives in Huntington Beach with her 4 year-old son Nigel. She is always looking for fun and creative ways to teach her son about healthy eating habits and living well! *Remember to comment on this post to help Megan win a $50 gift card to Primal Pastures! Take it away, Megan!

I’ve been a customer of Primal Pastures for some months now and have been eating primal/paleo for almost three years…mostly ;). I’m a huge fan of NomNom Paleo, PaleOMG and Civilized Caveman but I’ve never made any of their meatball recipes since I’ve been making mine so long and never get bored of them. (I also realized how hard it is to take a good food picture!! How do they do that?!?!)

My son, Nigel, is 4 years old and an amazing eater for which I’m eternally grateful. He’s had a ‘foodie’ palate since he began eating solids so I try to foster that as much as I can. I work full time and love to cook but sometimes it’s hard to do everything so sneaking veggies in everywhere I can and making quick, healthy meals are my priorities. I’ve always loved meatballs (who doesn’t???) but never really understood the milk/bread or breadcrumb thing. Eggs work perfectly well as a binder and use the right meat to make them moist and delicious! This is super easy and it passes the Nigel test every time.

Makes approximately 24 meatballs.

Ingredients

  • 1 lb Primal Pastures ground beef
  • 1 small zuchinni
  • 1 medium carrot
  • ½ lb mushrooms
  • ½ small onion
  • 1 Primal Pastures egg
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp dried parsley
  • ½ tsp salt
  • ½ tsp pepper
  • ½ cup homemade or jarred marinara sauce plus more for serving (I like Victoria’s I find at Costco or Rao’s. All natural, short list of ingredients and NO added sugar.)
  • 1 T Fat of choice for sautéing veggies (I tend to use olive oil or ghee for these. Coconut oil just doesn’t seem to taste right*)
  • 1 T Fat of choice for sautéing meatballs for crusty exterior (I tend to use olive oil or ghee for these. Coconut oil just doesn’t seem to taste right*)

Materials

  • 1 large bowl
  • Food processor or grater
  • Rimmed cookie sheet
  • Nonstick liner or parchment
  • 1 ½ “ diameter cookie scoop
  • Sauté pan

Instructions

  1. Preheat oven to 350 and line cookie sheet with liner or parchment.

  2. Finely chop mushrooms and shred zucchini, carrot and onion (I use a food processor). Transfer to sauté pan on medium with fat of choice for about 10 minutes until veggies are soft and moisture has evaporated. Stir regularly. Meanwhile, whisk egg through tomato sauce on the ingredients list in a large bowl then add ground beef and mix well. Let veggies cool slightly and incorporate into ground beef mixture (your hands work best!)

  3. Line the cookie sheet and grab that scoop! Use scoop to portion meat mixture and roll into balls with your hands. I fit about 24 on my half sheet pan. Cook for about 20 minutes until cooked through. I use the oven initially because it gets them all cooked evenly at the same time. Let the meatballs cool and freeze for future use. Once you are ready to eat defrost the amount you need. I like a crusty exterior so I sauté them for a few minutes in 1T of fat. Add sauce and server alone or with your favorite veggie! We are partial to spaghetti squash.

I typically use organic locally grown veggies but use what’s best for you. Also, this recipe is scalable and adjustable… I make 3 lbs of meatballs at a time so I have more. Are you pressed for time? Chop up half a bag of Trader Joe’s organic broccoli slaw and proceed straight to sautéing the veggies. Like more of an Asian flavor? Omit the tomato sauce, add green onion, dried ginger and a drop or two sesame oil. (*Coconut oil works here.) Not into meatballs? Stick in a pan and make a meatloaf. Most importantly, experiment and adjust for your taste!

Recipe Spotlight Contest — Chicken Liver and Bacon Pate

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Bethany’s note: Our FIRST EVER recipe spotlight contest entry is brought to you by May! May is a major foodie who lives in San Diego with her husband and two boys. She home schools her boys, directs a campus of 68 home school kids, and leads worship music at her church alongside her husband! We couldn’t be more excited to share her Chicken Liver and Bacon Pate with Recipe with you! *Remember to comment on this post to help May win a $50 gift card to Primal Pastures!

I am sharing a recipe that got my 2 boys, (Zion and Zane, ages 8 and 6 respectively) to eat chicken livers. We are a mixture of WAPF and Paleo at our house, but one thing I felt lacking in my boys’ diet was organ meat. I tried to make them a basic chicken liver pate recipe but they were grossed out and wouldn’t eat it.

So I did what every good home chef does to make something taste better, I added bacon. So Chicken Liver and Bacon Pate was born (which my boys simply refer to as “Bacon Pate”) and now they can’t get enough! 1 batch disappears in less than a day.

Ingredients

  • 1 lb Primal Pastures chicken livers
  • 8 oz pastured bacon (apx. 8 slices – 6 for the pate and 2 that inevitably don’t make their way into the blender)
  • ½ c chopped onion
  • 1-2 sprigs of thyme
  • ½ – ¾ c of raw cream, pastured butter or duck fat
  • 2 T cognac, whiskey or sherry (1T for you, 1 for the pate) 😉

Instructions

  1. Primal Recipe 001In an iron skillet over medium heat, cook bacon till browned and crispy. Remove and set aside.

  2. Leave bacon fat in skillet still over med heat and sauté onion and thyme till it begins to soften. Add chicken livers. Cook until browned on outside but still pink in the center, about 7 minutes each side. Turn of heat and let cool a bit.

  3. Primal Recipe 005Place livers in a food processor along with bacon and onions. Strain the remaining bacon drippings through a fine mesh sieve into the processor with the livers. Add a half cup of cream and the cognac (as desired) to the processor. Process till very smooth, adding more cream if necessary. Taste and season with salt and pepper.

  4. Primal Recipe 007Spoon into molds or ramekins. Melt some butter or duck fat and pour just enough to cover the pate. Place in refrigerator to set – apx. 30 minutes.

  5. You can store in fridge for several days at this point, freeze for 6 months, or eat right away with a cherry compote or sweet reduction of your choice. Serve with sourdough toast points, sliced apples or vegetable crudités.

Sweet & Savory Breakfast Sandwich (a.k.a. The Paleo McGriddle)

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About a week ago, I thought I was a total genius for coming up with the idea to make a paleo version of the McGriddle Breakfast Sandwich from McDonalds.

I began working on my “genius” experiment today, spending most of my morning developing a pancake bun and sausage recipe, attempting to photograph the finished product, and then devouring it (with some help from my family).

And right as I sat down to write this post, I decided that it would probably be a good idea to google “Paleo McGriddle” — just to make sure it hadn’t been done before.

Turns out it has. Multiple times (with much more success).

But instead of throwing all of my hard work out the window, I decided to go ahead and post the recipe anyway. Becase even though it’s a totally imperfect, messy, less exact version of the McGriddle, I still think it tastes pretty darn good. And I’m hoping you will too!

Sweet & Savory Paleo Breakfast Sandwich
Serves 4
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For the pancake buns
  1. 4 pasture-raised eggs
  2. 1 banana
  3. 1/3 cup almond milk
  4. 1/3 cup coconut flour
  5. 1/3 cup tapioca flour
  6. 2 tablespoons maple syrup
  7. 1 teaspoon vanilla extract
  8. 1 teaspoon baking soda
  9. coconut oil (for cooking)
For the sausage patties (not an exact science - use ingredients below or follow your favorite sausage patty recipe!)
  1. 1 pound pasture-raised ground pork
  2. 3/4 teaspoon salt
  3. 3/4 teaspoon sage
  4. 1/4 teaspoon ground pepper
  5. 1/4 teaspoon thyme
  6. 1/4 teaspoon coriander
  7. 1/4 teaspoon marjoram
Other ingredients
  1. 10 strips of pasture-raised bacon
  2. 5 pasture-raised eggs
How to make the pancake buns
  1. Smash banana and whisk together with eggs and all other wet ingredients.
  2. Whisk in dry ingredients until well blended.
  3. Grease pan with coconut oil and place over medium-low heat.
  4. Using a ladle, pour circles of pancake batter (roughly 3 inches in diameter) onto the pan.
  5. Sprinkle blueberries over the pancakes and flip when bubbles/holes appear on the surface.
How to make the sausage patties
  1. Mix ground pork with all dry ingredients in medium-sized bowl.
  2. Shape ground pork into small patties.
  3. Cook patties on both sides over medium heat on stove until done.
How to make the bacon & eggs
  1. Pretty self-explanatory. Just be sure to break the yolk and cook the egg all the way through!
From the Pasture http://blog.primalpastures.com/

Does this look good to you? Or totally weird? Let me know in the comment section!

The Perfect Paleo Post Workout Protein Shake

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Once upon a time, I was pretty into protein powder. I loved how it seemed to fill me up and replenish my tired muscles after workouts. I didn’t love how it made my stomach rumble (not a lot, but enough to annoy me).

So I ditched it – for the rumbles and also because I just couldn’t quite justify how protein powder (even the 100% grass fed whey stuff) fit into my real food only diet.

But after a few weeks of giving up protein shakes, my body continued to long for a thick and filling post-WOD beverage. And fruit smoothies just weren’t cutting it.

So, I thought of Rocky and decided to take some lessons from his raw egg-eating book.

I played around and attempted to create a shake using raw eggs as a protein source. I started with just two raw eggs, a banana, and coconut milk. Then under Chef Jamie’s (my sister in-law) recommendation, I added a few dashes of cinnamon along with some vanilla extract and pure maple syrup.

The results were magical. And the perfect paleo post workout protein shake was born!

In addition to being a great source of real food protein (containing roughly 7 grams of protein per egg), eggs are also rich in the following nutrients:

  • Vitamins A, D, E, and K
  • Vitamins B12 and B2
  • Omega-3 fatty acids
  • Magnesium & Potassium
  • Biotin

The same can’t be said about protein powder, which is only fortified with vitamins and minerals.

IMPORTANT NOTE: As wonderful as raw eggs are, store-bought eggs are not so awesome in a raw state — and they may actually make you sick. For this reason, only use pastured eggs for this recipe.

The Perfect Paleo Post Workout Protein Shake
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Ingredients
  1. 2 PASTURED eggs
  2. 1 banana
  3. 1/2 - 3/4 cup almond or coconut milk
  4. 1 teaspoon maple syrup
  5. 1/4 teaspoon vanilla extract
  6. A few dashes of cinammon
Instructions
  1. Mix everything together in a blender (I use the magic bullet)!
Notes
  1. Don't worry about exact measurements for this recipe and go with your gut instead. No one wants to spend too much time on a protein shake - especially right after a workout!
From the Pasture http://blog.primalpastures.com/

Win Breakfast on the Farm with Civilized Caveman!

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In celebration of the much anticipated release of The Paleo Kitchen, we’re giving away THREE seats to a private Breakfast on the Farm event with one of the authors — George Bryant, the Civilized Caveman himself!

Every time a new paleo/primal/real food book comes out, it’s exciting. But the Primal Pastures family is extra excited about The Paleo Kitchen by George Bryant (Civilized Caveman) and Juli Bauer (PaleOMG). We were lucky enough to get our hands on a copy just a few days ago (The Paleo Kitchen won’t be available for purchase until June 10), and let me tell you — this thing is incredible! Farmer Paul’s wife Lynsey has been going nuts with it, trying multiple recipes a day — all of which have completely WOW’d us all.

>> Click here to pre-order The Paleo Kitchen <<

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In addition to co-authoring The Paleo Kitchen, George is also the man behind Civilized Caveman Cooking, a wildly popular paleo food blog that has been featured in The Huffington Post, Fox News, Paleo Magazine, and more. George is also a good friend of ours and has been incredibly supportive of Primal Pastures since the beginning. Anyone who has visited his website or follows him on instagram and/or facebook also knows that he’s an all around fun-loving guy with a killer sense of humor and an incredibly positive outlook on life!

But don’t take our word for it!

Enter the #breakfastwithgeorge giveaway to win what will undoubtedly be the most fun breakfast of your life! And in addition to chatting it up with Civilized Caveman, you’ll also be treated to a delicious and wholesome breakfast prepared by our very own Chef Jamie (the mastermind behind our Breakfast on the Farm events)…all while watching Primal Pastures animals graze and enjoy their natural habitat!

 

How to Win Breakfast on the Farm with George Bryant (AKA Civilized Caveman)

  • STEP #1: Sign up for the From the Pasture mailing list (if you’re already receiving From the Pasture newsletters, skip this step)!
  • STEP #2: Leave a comment on this post explaining why you want to have #breakfastwithgeorge.
  • STEP #3: If you’re on instagram, like the #breakfastwithgeorge post and tag 3 friends for an extra entry!

Boom. That’s it. Super easy!

FINE PRINT: Contest ends at midnight on 6/09. THREE winners will be announced on 6/10, the day The Paleo Kitchen will be released to the public. Date of the breakfast will be decided based on the availability of George and the winners.

Here’s one of the many mouth-watering recipes in The Paleo Kitchen – enjoy!

Four Layer Beef and Bacon Casserole
Serves 8
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Prep Time
35 min
Cook Time
35 min
Prep Time
35 min
Cook Time
35 min
Ingredients
  1. ½ pound (225 grams) bacon
For the sweet potato mash
  1. 3 to 4 medium-sized sweet potatoes (1¼ pounds/560 grams)
  2. ¼ cup (60 mL) coconut milk
  3. ½ teaspoon dried sage
  4. ¼ teaspoon salt
For the cauliflower mash
  1. 1 head cauliflower (1½ pounds/750 grams), chopped into florets
  2. ¼ cup (60 mL) coconut milk
  3. ½ teaspoon salt
  4. 1 teaspoon ground black pepper
For the ground beef mixture
  1. 2 pounds (910 grams) ground beef
  2. 1 garlic clove, minced
  3. 1 medium yellow onion, diced
  4. 8 ounces (225 grams) button mushrooms, diced
  5. salt and pepper, to taste
  6. coconut oil, for greasing the baking dish
Instructions
  1. Preheat the oven to 375°F (190°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish.
  2. Place the bacon on a rimmed baking sheet, place in the oven and bake for 12 to 15 minutes, until cooked through. Roughly chop the bacon. Set aside.
  3. Turn up the oven to 400°F (205°C). Poke holes in sweet potato with a fork. Place on a rimmed baking sheet and bake for 35 to 40 minutes or until the sweet potatoes are soft and easily pieced through with a knife. The time may range depending on the thickness of the sweet potatoes.
  4. While the potatoes are baking, steam the cauliflower. Once cauliflower is fork tender, place it in a food processor or blender and puree until cauliflower becomes soft and resembles mashed potatoes. Then add the coconut milk and salt and pepper and continue to blend until you have a smooth consistency. Remove from the blender and set aside. Clean out the blender for the sweet potato mash.
  5. When sweet potatoes are soft, remove their skins and place in the food processor or blender. Blend until the sweet potato breaks down, then add the coconut milk, sage, and salt and pepper and puree until smooth. Set aside for later.
  6. Lastly, place a large pan or Dutch oven over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Once the meat begins to brown, add the garlic, yellow onion and button mushrooms. Sprinkle with salt and pepper and continue to cook until the meat is cooked through, then remove the pan from heat.
  7. Create the layers: Use a slotted spoon to remove half of the meat mixture from the excess liquid in the pan and place in the prepared baking dish in one layer. Then pour the cauliflower mash mixture on top of the meat and spread out. Then, using the slotted spoon, add the other half of the meat on top of the cauliflower mash. Lastly, pour the sweet potato mash on top and spread it out on top of the meat.
  8. Turn oven down to 350°F (175°C) degrees. Place the casserole in the oven and bake for 30 minutes, or until the casserole begins to bubble. Then turn on the broiler to high and cook for 5 minutes to brown the top of the casserole. Let rest to thicken and garnish with the bacon before serving.
Adapted from The Paleo Kitchen
Adapted from The Paleo Kitchen
From the Pasture http://blog.primalpastures.com/

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