Review

OvenArt Bakeware Review and Giveaway

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OvenArt Bakeware Giveaway | PaleoSpirit.com

OvenArt Bakeware Giveaway | PaleoSpirit.comOne of the most popular recipes here at Paleo Spirit is “Basic Paleo Egg Muffins“. Even though I generally do not have a lot of trouble removing the muffins from the metal muffin tins, I know others have. And when food sticks to muffin tins it can be a real pain to clean. But there is a solution…

OvenArt Bakeware

The makers of OvenArt Bakeware sent me some samples and asked if I would give them a whirl with a few paleo recipes and report back with results. OvenArt Bakeware makes quality silicone bakeware and, unlike many silicone bakeware manufacturers, they opt for the highest grade silicone available and use no filler material in their products. This results in great bakeware with nonstick properties that last! One of my concerns with standard metal bakeware, is the fact it is often treated with non-stick coatings containing perfluorooctanoic acid (PFOA), a labeled a toxic carcinogen by the U.S. Environmental Protection Agency. Not so with this 100% silicone bakeware that is durable and easy to clean.

The first recipe I tried was the paleo egg muffins in the OvenArt Silicone Bakeware – Muffin Pan / Cupcake Pan – 12 Cup Muffin Tin*

OvenArt Bakeware Giveaway | PaleoSpirit.com

The results were terrific. In spite of the manufacturer’s recommendation to oil the pan slightly, I decided to experiment with adding NO oil whatsoever to see how the muffin pan would handle it. Even without any oil added to the pan the muffins came out with complete ease. There was almost no cleanup!

OvenArt Bakeware Review and Giveaway

One of the tough things when cooking with coconut flour is losing some of the food when muffins or cupcakes stick to paper liners. In reviewing the cookbook “Cooking With Coconut Oil: Gluten-Free, Grain-Free Recipes for Good Living”* by Elizabeth Nyland I tried the Double Chocolate Cherry Muffins recipe. I decided this would be a great test for the OvenArt Bakeware Muffin/Cupcake Cups*. Happily the results were similar to what I experienced with the egg muffins – no sticking whatsoever. The muffins literally just popped right out of the cups with no mess. And they looked pretty too.

OvenArt Bakeware cupcake cups

I can honestly say I will never make egg muffins again without this bakeware. They would also be great for making Paleo Mini Meatloaves or Blueberry Muffins. Cleanup is MUCH easier than with standard muffin tins. And if you are making a recipe without a ton of fat it becomes even more important to have a pan that keeps food from sticking. 

IMPORTANT GIVEAWAY INFO

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Book Review and Giveaway: “Eat Like A Dinosaur”

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(The Giveaway is over now. We have a lucky winner! See below)

The recipe and guidebook for gluten-free kids called “Eat Like a Dinosaur” by Paleo Parents has been our kitchen companion for a few months now. Our family has been following a paleo way of eating for quite a while. I buy and prepare the food and pack the school lunches so Benjamin and Nathaniel have not had much choice in the matter. We work hard to make sure eating this way is fun, tasty, and not a constant battle. And while they may put up a fuss about certain dishes now and then, for the most part, the boys have been on board. But Eat Like A Dinosaur has made getting my kids to enjoy eating whole, healthful foods even easier. Reading about and seeing photos of Stacy and Matt’s kids, Cole, Finian and Wesley has helped my boys understand they are not the only kids eating a paleo diet. It has given them more confidence when talking to their friends about their food choices. Nathaniel especially liked the illustrated children’s story that makes up chapter two and has read it several times. Most of all, my boys have enjoyed the recipes in the book. They have fun going through Eat Like a Dinosaur on their own, letting me know what they want to make and then helping me make it.

I think girls as well as boys would enjoy and benefit from this book. But one reason it has gone over especially well with our family is the general love of all things dinosaur. Here are my guys at the newly opened Field Station Dinosaurs in Secaucus, New Jersey just last week. The 30 animatronic dinosaurs were super cool and, not surprisingly, the T-Rex (with the Empire State Building in the background) was the favorite. (We enjoyed ourselves there in spite of the 95 degree temperature!)T-Rex with Empire State BuildingBack to the book….

Here is a summary of the key features of “Eat Like A Dinosaur”

  • 288 pages – more than recipes, includes a “how to” chapter for parents and “projects” to get the family spending time together
  • illustrated kids story aims to get kids excited and thinking positively about embracing food changes
  • over 100 recipes and projects which are grain-, dairy-, legume- and refined sugar-free, but not lacking in flavor or fun!
  • all recipes have full color, bright, fun layout with corresponding photo – enticing to kids
  • allergy-friendly book has top 8 allergens on each page and easy index in the back
  • written & photographed by normal suburban family who turned their health around with switching to a “real foods” diet (lost over 200lbs, kids no longer have asthma, eczema, allergies, behavioral issues, etc.)
  • All recipes are Paleo, but it’s not a Paleo specific book – it’s for all kinds of families with a wide range of food habits – including those with allergies, WAPF, GFCF or simply trying to eat better.

 

 A few of our favorite recipes from Eat Like a Dinosaur:

  • 50/50 Bacon Burgers
  • Apple Bacon Slaw
  • Deviled Bacony Eggs
  • Baconnaise
  • Banana Chocolate Chip Bread

 

Notice a pattern?

Well, the Banana Bread doesn’t have bacon in it….although I’m sure we could find a way to work it in somehow…

Just yesterday we made Deviled Bacony Eggs. Here’s what they looked like.

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Paleo and The City: Greensquare Tavern

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Greetings, everyone! “G,” here, filling in for Lea to write a glowing review of Greensquare Tavern, a very Paleo-friendly, “farm to table” restaurant in New York City.

Lea and I really enjoy dining out – probably too much, if my wallet has anything to say about it – but her celiac disease adds an extra dimension of difficulty to finding a suitable restaurant. On more than a few occasions we’ve found great restaurants unfortunately using ingredients that make it virtually impossible to dine safely, so we have been forced to cross them off our list. Therefore, it was a genuine pleasure to come across the Greensquare Tavern.

Located at 5 West 21st Street in Manhattan’s Flatiron District, Greensquare Tavern is spacious, airy, and inviting. A picture window in the front by the bar and a large, overhead skylight flood the dining area with soft, bright light even on a gray rainy day like the day of our visit.

We arrived just before the lunch rush and were greeted by Renee Typaldos, one of the managing partners. There were still plenty of seats, but that didn’t last long. Within 10 minutes, most of the tables were full of hungry office workers and assorted cube mice looking for a healthy, delicious lunch.

Greensquare Tavern

I started off as I usually do, by checking the beer list, and was pleased to inform Lea that Estrella Damm DAURA, a gluten-free ale from Spain, was available! She clapped her hands with delight and promptly ordered one in a large, frosty glass. There aren’t many gluten-free beers, and seemingly fewer restaurants that serve them, so a nice, tasty bottle of DAURA was an unexpected treat.

Estrella Damm Daura

After delivering the gluten-free beer, our waiter returned to tell us about the daily specials. Lea and I both started off with the Chilled Beet Soup. Chilled Beet Soup

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A Grass-Fed Elevation Burger

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pants on the ground

During Spring Break week the boys and I took a little side trip to a burger joint called Elevation Burger. We had heard good things about this restaurant and decided to make the drive to a nearby city to check it out.

Before going into Elevation Burger, the boys spied some interesting characters walking down the busy street. pants on the ground
It was a serious “pants on the ground” situation.


Once we regained our composure we ventured into Elevation Burger for lunch. It turns out we were somewhat color coordinated.

Elevation Burger supposedly gets its name from the aspiration to “elevate” the burger to a higher level. When it comes to ingredient quality that certainly is the case. After hearing that Elevation Burger serves organic beef from grass-fed cows I knew we had to visit. The importance of organic, free-range, grass-fed beef is one of the first things I learned when I adopted the paleo diet.

Elevation Burger Serves Better Beef

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Paleo and the City: Peking Duck House

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This week is Spring Break for my two boys. While we may not be going on a big vacation, we are determined to find a few fun things to do in the nice weather. We kept our eyes on the forecast and picked the perfect day for a jaunt into New York City. I initially dragged Nathaniel (aka Sweet Pea) and Benjamin (aka Big Boy) to B&H Photo/Video Superstore where I did a little shopping. (That place is absolutely mind-blowing. But I’ll save that post for another day….) Our primary destination was Chinatown, which is my boys’ favorite part of the City for a few reasons. Our first stop was Peking Duck House at 28 Mott Street for lunch. The three of us were able to enjoy the full Peking Duck experience with a little twist in the appetizer department.

The boys ordered soup to start the meal but I was drawn to the cold appetizer menu which boasted such things as Spicy White Cabbage.
And…drum roll please….Boneless Duck Feet.
Boneless Duck Feet

Ordering duck feet was more for the culinary adventure than a strong desire to dine on feet. Let’s be honest, eating duck feet does not sound especially awesome. But I have to say they were not half bad. The waiter seemed a little surprised I ordered it and I suspect the dish is enjoyed more by locals than the tourist crowd. The duck feet were mildly flavored like broth and soft enough to be cut with a fork. As nutrition goes, duck feet are full of cartilage which is a really great food for joint health -assuming you can get past the texture.

Benjamin was unconcerned with his joint health. Even though he was initially willing to give it a try, once he realized the duck feet are served cold, he changed his mind. Imagine that! But Nathaniel decided he wanted to go for it and I am completely impressed by his courage and adventurous spirit. Here are a few shots of Nathaniel on his culinary adventure.

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Estrella Damm Daura: The “Star” of Gluten-Free Beers

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Estrella Damm Daura
Estrella Damm Daura? Da…I mean Darn! That’s good beer!
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Estrella Damm Daura
My wife Lea and I have been drinking gluten-free beer for about a year now, and not surprisingly, some are better than others.
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Beer-lovers who drink gluten-free beer usually do so because…well, because they want a beer, right? Well, yes and no. Undoubtedly, there are some folks who prefer gluten-free beer to traditionally brewed beer. I mean, some people like wine coolers…but I digress. Anyway, many beer-drinkers reach for gluten-free beer because like my wife, they have Celiac Disease.
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Celiac disease is an autoimmune disorder of the small intestine that occurs in people of all ages. It’s caused by a reaction to gluten protein that is commonly found in wheat, barley and rye. Additionally, according to the Celiac Disease Foundation (http://www.celiac.org/), approximately 1 out of ever 133 Americans (about 2.5 million people) have some degree of intolerance to gluten, so it’s not surprising that the market for gluten-free food, including beer, is growing.
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As I’ve mentioned in previous reviews, the biggest difference between gluten-free beer and traditional beer is…drum-roll, please…the taste! Gluten-free beer tends to be sweeter due to high sugar content. That’s because gluten-free beer is often brewed with sorghum, a type of grass used for a variety of purposes, like making syrup for pancakes or feeding livestock. Speaking for myself, some gluten-free beers taste pretty good, and I don’t mind drinking them, but others do NOT. Bottom line: if you like beer but have Celiac Disease, adjusting to the taste of gluten-free beer is pretty much a priority.

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Bard’s…Not all Gluten-Free Beer is Created Equal

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I’ve said it before, and I’ll say it again: I love beer.

My wife, too, enjoys a high quality beer now and then. But her gluten intolerance made me feel…well, guilty if I was sitting across from her at the dinner table, sipping a cold, tasty bottle of beer while she downed another glass of ice water.

So when she discovered gluten-free beer, I was all for giving them a try.

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Review: NEW GRIST Gluten-Free Beer

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In a free market, quality often improves when consumer choice increases, and this scenario is having a positive impact on the market for gluten-free beer. Not surprisingly, the recent growth in available brands of gluten-free beer is attributed to the increasing recognition of general gluten sensitivity and serious autoimmune disorders like celiac disease. To satisfy … Read more

Let’s Talk About Beer: Redbridge Gluten-Free Beer

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I’m just going to come out and say it: I like beer — a lot. So when my wife informed me that beer is not exactly “Paleo”, I was more than a little concerned. I can survive without the bread, the pasta and the cereal. I can do without doughnuts, cake, candy, ice cream, and … Read more

Paleo BBQ in East Texas: Pat Gee’s

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Unexpectedly back in my hometown of Tyler, Texas recently, I had the opportunity to do a little exploring. Spending time with my mother in the hospital meant missing out on her good home cooking. Given that I still needed to eat, and the hospital food left much to be desired, I set out on a … Read more