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37: Dan Pardi And Christine Moore Debate Whether To Eat A Caveman Diet Or Not
Our hosts Jimmy Moore and Mindy Noxon Iannotti share a fabulous conversation with friends Dan Pardi and Jimmy's wife Christine Moore in Episode 37 of Low-Carb Conversations with Jimmy Moore & Friends! Listen in as they talk about a column discouraging people from eating a Paleo-styled "caveman" diet and a thought-provoking piece on whether the Paleo diet is actually healthy or not. The special surprise appearance by Christine who adds her own unique contributions as well as Dan from "Dan's Plan" chiming in on the great work he is doing (including sharing some amazing low-carb recipes) makes this an episode you won't want to miss. So pull up a chair, grab a cup of coffee and let’s talk about it on the Virtual Porch in the wonderful world of livin' la vida low-carb!
LINKS MENTIONED IN EPISODE 37- Support our sponsor: Try the brand new Natural line of Low-Carb Quest Protein Bars- Christine Moore on Facebook- Dan Pardi from "Dan's Plan"- "Don't Eat Like A Caveman"- "The Caveman Diet: Is It A Healthy Option?"
Recipe:
Paleo Buffalo Burgers by Daniel Pardi
Ingredients:
2 lbs ground organic buffalo meat1 diced medium red onion4 crushed cloves garlic2 organic eggs1/2 cup flax meal1/4 cup minced fresh parsleysalt & pepper to taste2 tbsp coconut oil (refined or unrefined)
1 head of red or green leaf lettuce1 thinly sliced avocado1 thinly sliced tomatohomemade mayo (from coconut oil and olive oil), mustard & ketchup
Preparation:
Combine buffalo meat, onion, garlic, eggs, flax meal, parsley and salt& pepper and knead together until well mixed.Scoop about 1/2 cup of the mixture at a time and form 8 - 10 patties.In a skillet melt coconut oil. When hot, lay patties in and cook forabout 5 minutes before flipping and cook for another 5 minutes on theother side.Remove and serve patties sandwiched between lettuce leaves. Addavocado, tomato and condiments to taste.
Serves 6 - 8
Alternatively, this prepared buffalo meat mixture can be made intomeatballs, fried in a skillet, and served over roasted spaghettisquash and tomato sauce.
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By Disc of Light Media
4.6
186186 ratings
Our hosts Jimmy Moore and Mindy Noxon Iannotti share a fabulous conversation with friends Dan Pardi and Jimmy's wife Christine Moore in Episode 37 of Low-Carb Conversations with Jimmy Moore & Friends! Listen in as they talk about a column discouraging people from eating a Paleo-styled "caveman" diet and a thought-provoking piece on whether the Paleo diet is actually healthy or not. The special surprise appearance by Christine who adds her own unique contributions as well as Dan from "Dan's Plan" chiming in on the great work he is doing (including sharing some amazing low-carb recipes) makes this an episode you won't want to miss. So pull up a chair, grab a cup of coffee and let’s talk about it on the Virtual Porch in the wonderful world of livin' la vida low-carb!
LINKS MENTIONED IN EPISODE 37- Support our sponsor: Try the brand new Natural line of Low-Carb Quest Protein Bars- Christine Moore on Facebook- Dan Pardi from "Dan's Plan"- "Don't Eat Like A Caveman"- "The Caveman Diet: Is It A Healthy Option?"
Recipe:
Paleo Buffalo Burgers by Daniel Pardi
Ingredients:
2 lbs ground organic buffalo meat1 diced medium red onion4 crushed cloves garlic2 organic eggs1/2 cup flax meal1/4 cup minced fresh parsleysalt & pepper to taste2 tbsp coconut oil (refined or unrefined)
1 head of red or green leaf lettuce1 thinly sliced avocado1 thinly sliced tomatohomemade mayo (from coconut oil and olive oil), mustard & ketchup
Preparation:
Combine buffalo meat, onion, garlic, eggs, flax meal, parsley and salt& pepper and knead together until well mixed.Scoop about 1/2 cup of the mixture at a time and form 8 - 10 patties.In a skillet melt coconut oil. When hot, lay patties in and cook forabout 5 minutes before flipping and cook for another 5 minutes on theother side.Remove and serve patties sandwiched between lettuce leaves. Addavocado, tomato and condiments to taste.
Serves 6 - 8
Alternatively, this prepared buffalo meat mixture can be made intomeatballs, fried in a skillet, and served over roasted spaghettisquash and tomato sauce.