Joey Cardillo's guest appearances

Joey Cardillo

Real Health Conversations

Brian Wiley

Abel James

Ron Ehrlich

Ken Berry

Stephanie Dodier

Debi Silber

Sam Feltham

Jade Nelson

Cassie Bjork

Dave Feldman

Melanie Miller

Sarah Fragoso

George Bryant

Dean Dwyer

Stefani Ruper

OwlTail

Sarah Ballantyne

LINKS MENTIONED IN EPISODE 41- Support our sponsor: Get TWO FREE Quest Bars- Joey Cardillo's "Versatile Health" web site- Sarah Ballantyne's "The Paleo Mom" web site- "Meat eaters – you are daredevils or dumb. Or both"- "Are grass-fed cows better for the earth?"- "The Failure of the FDA: Why We're Still Using Antibiotics on Livestock"- "Cooked Meat Gave Ancestors An Advantage" Recipes: Paleo Chewy Granola Bars by Sarah Ballantyne (aka The Paleo Mom) Ingredients:1 ½ cups slivered almonds2 cups finely shredded unsweetened coconut1/3 cup raw sunflower seeds1/3 cup raw pepitas (hulled pumpkin seeds)1 Tbsp sesame seeds½ cup blanched almond flour1/3 cup extra virgin coconut oil, melted¼ cup unsweetened, natural almond butter (or Peanut)¼ cup honey1 tsp vanilla¾ tsp baking soda1 Tbsp ground flax seed1½ Tbsp water¾ cup mini chocolate chips or your favorite chopped dried fruit (optional) 1. Preheat oven to 325F. Grease a 9”x13” baking pan with coconut oil. 2. Mix ground flax seed with water and let sit for 3-4 minutes. 3. Pulse pepitas in a food processor a couple of times to break up to the size of sunflower seeds. 4. Add coconut oil, almond butter, honey and vanilla to flax goop and mix well. 5. Add almond flour and baking soda and stir to combine. 6. Add slivered almonds, shredded coconut, pepitas, sunflower seeds, sesame seeds and chocolate chips or dried fruit. Stir to combine. 7. Spoon batter into prepared baking pan. Spread out and flatten well with your hand or the back of a spatula. 8. Bake for 22-23 minutes, until golden brown. They will puff up slightly while baking, so immediately after removing from the oven, flatten the bars with the back of a spatula (or something else heat resistant and flat). 9. Let cool completely in pan before cutting into bars (I actually like to refrigerate before cutting). Cut into bars (I usually get 18-20) and wrap individual bars in plastic wrap for easy travel (optional). I prefer to store these in the refrigerator. Bomb Diggity Bison Chili by Joey Cardillo o 1 TBS raw certified organic extra virgin coconut oilo Around 2 lbs of ground bison (but you can use other meat if desired)o 1 organic onion (chopped up). We like to use white onion.o 2 cups organic celery (chopped up)o 2-3 cloves of organic garlic o 1 jar of salsa (about a 12 ounce jar will work) or simply make your own. We likepretty hot stuff so we use the spicy ones! Mild is cool also: just do what you likebest.o Diced organic tomatoes, canned are ok but fresh are obviously better.o 2 ½ tsp organic cumino 2-3 tsp organic chili powdero 1-2 tsp organic thyme leaveso 2 tsp Himalayan sea salto 1/2 cups organic green chiles Sauté the onions, celery and garlic on low-medium heat for about 5 min. Afterthese are done sautéing, add the meat, chili powder, thyme and cumin (stir it upfor about 5 minutes so it all mixes up). Next pour your salsa in, add the tomatoesand salt. Next come the green chiles. Let all of this simmer for at least an hour. Make sure all ingredients are certified organic and meat is pasture-raised, grassfed organic. This stuff is bomb!

LINKS MENTIONED IN EPISODE 41- Support our sponsor: Get TWO FREE <a href="http://www.questproteinbar.com/freebars" rel="nofollow" target="_blank">Quest Bars</a>- <a href="http://versatilehealth.com/" rel="nofollow" target="_blank">Joey Cardillo's "Versatile Health" web site</a>- <a href="http://www.thepaleomom.com/" rel="nofollow" target="_blank">Sarah Ballantyne's "The Paleo Mom" web site</a>- <a href="http://www.guardian.co.uk/commentisfree/2012/jan/15/barbara-ellen-meat-eaters-stupid" rel="nofollow" target="_blank">"Meat eaters – you are daredevils or dumb. Or both"</a>- <a href="http://portlandtribune.com/sustainable/story.php?story_id=132691751796459300" rel="nofollow" target="_blank">"Are grass-fed cows better for the earth?"</a>- <a href="http://www.theatlantic.com/health/archive/2012/01/the-failure-of-the-fda-why-were-still-using-antibiotics-on-livestock/251442" rel="nofollow" target="_blank">"The Failure of the FDA: Why We're Still Using Antibiotics on Livestock"</a>- <a href="http://news.discovery.com/human/cooking-meats-ancestors-.html" rel="nofollow" target="_blank">"Cooked Meat Gave Ancestors An Advantage"</a> Recipes: <a href="http://www.lowcarbconversations.com/wp-content/uploads/2012/02/bar.jpeg" rel="nofollow" target="_blank"></a>Paleo Chewy Granola Bars by Sarah Ballantyne (aka The Paleo Mom) Ingredients:1 ½ cups slivered almonds2 cups finely shredded unsweetened coconut1/3 cup raw sunflower seeds1/3 cup raw pepitas (hulled pumpkin seeds)1 Tbsp sesame seeds½ cup blanched almond flour1/3 cup extra virgin coconut oil, melted¼ cup unsweetened, natural almond butter (or Peanut)¼ cup honey1 tsp vanilla¾ tsp baking soda1 Tbsp ground flax seed1½ Tbsp water¾ cup mini chocolate chips or your favorite chopped dried fruit (optional) 1. Preheat oven to 325F. Grease a 9”x13” baking pan with coconut oil. 2. Mix ground flax seed with water and let sit for 3-4 minutes. 3. Pulse pepitas in a food processor a couple of times to break up to the size of sunflower seeds. 4. Add coconut oil, almond butter, honey and vanilla to flax goop and mix well. 5. Add almond flour and baking soda and stir to combine. 6. Add slivered almonds, shredded coconut, pepitas, sunflower seeds, sesame seeds and chocolate chips or dried fruit. Stir to combine. 7. Spoon batter into prepared baking pan. Spread out and flatten well with your hand or the back of a spatula. 8. Bake for 22-23 minutes, until golden brown. They will puff up slightly while baking, so immediately after removing from the oven, flatten the bars with the back of a spatula (or something else heat resistant and flat). 9. Let cool completely in pan before cutting into bars (I actually like to refrigerate before cutting). Cut into bars (I usually get 18-20) and wrap individual bars in plastic wrap for easy travel (optional). I prefer to store these in the refrigerator. Bomb Diggity Bison Chili by Joey Cardillo o 1 TBS raw certified organic extra virgin coconut oilo Around 2 lbs of ground bison (but you can use other meat if desired)o 1 organic onion (chopped up). We like to use white onion.o 2 cups organic celery (chopped up)o 2-3 cloves of organic garlic o 1 jar of salsa (about a 12 ounce jar will work) or simply make your own. We likepretty hot stuff so we use the spicy ones! Mild is cool also: just do what you likebest.o Diced organic tomatoes, canned are ok but fresh are obviously better.o 2 ½ tsp organic cumino 2-3 tsp organic chili powdero 1-2 tsp organic thyme leaveso 2 tsp Himalayan sea salto 1/2 cups organic green chiles Sauté the onions, celery and garlic on low-medium heat for about 5 min. Afterthese are done sautéing, add the meat, chili powder, thyme and cumin (stir it upfor about 5 minutes so it all mixes up). Next pour your salsa in, add the tomatoesand salt. Next come the green chiles. Let all of this simmer for at least an hour. Make sure all ingredients are certified organic and meat is pasture-raised, grassfed organic. This stuff is bomb!

41: Joey Cardillo and Sarah Ballantyne