October Round-Up MPN Digest
I can’t believe October has come and gone! In case you missed any of the week’s newsletters here is a round-up of the recipes, podcasts/books, and products that I shared. Stay tuned, November is going to be just as good!
Articles
Do Hard things to Do Hard Things
Book/Podcast
U.S. Surgeon General Dr. Vivek Murthy: Efforts & Challenges in Promoting Public Health
Never Enough: 7 Ways to Protect Yourself (and Your Kids) From Toxic Pressure
Scarcity Brain by Michael Easter
How to have the Best Sex of Your Life with Dr. Emily Morse
Recipes
Chicken Salsa Verde Chili Recipe
Nut-Free Pumpkin Spice Cake with Cream Cheese Frosting
Lemon Garlic Chicken: A One Skillet Wonder!
Recipe Resources
bone broth (25% discount code HCPDCMJDF)
Primal Kitchen and Chosen Foods Avocado Mayo
US Wellness Meats ground beef with liver to get my organ meats in.
Products
Chocxo 70% Dark Organic Peanut Butter Cup
Siete cassava flour tortillas and nacho chips
throat coat by Traditional Medicinals
Le Creuset enamel cast iron on Ebay!
Tips ‘N Tricks
Everyone is always talking about getting in more greens but seriously, who knows how to cook greens?? Well, TBH, I do now BUT I didn’t when I first started getting this advice. I was a very slow greens adopter and started by adding nettle tea a few times a week. Then I eventually moved on to this little trick that I still use today: frozen greens. Swiss chard, spinach, kale, collards - any kind you like. Buy a bag and add a sprinkle to what ever you are cooking. Making pasta sauce - great, have some greens! Making meatballs - amazing, have some greens. Making eggs, splendid - have some greens. You get the idea. Start small with just a little shake. As it becomes a habit you can work up to a larger portion. I add these to any sauce, meat or sautee I am making if I am not using fresh greens.
It’s getting to be cold and flu season - yuck. One of my favorite things to have when I feel a little under the weather or do actually get sick is a cup of bone broth with some anti-inflammatory friends. I boil 1 - 2 cups of broth with a clove of garlic, half a thumb of ginger, and half a thumb of turmeric. Then I throw in a little rosemary, sage, or thyme - whatever I have on hand. Finally, blend it on high for 60 seconds with 2 tsp of butter (or ghee) and some salt to taste. Pour into your favorite mug (don’t forget turmeric can cause orange stains). Recipe