Archives

Saturday, September 21st, 2013…

5:30 pm Meet & greet, set out your delicious dish(es) with a list of what is in each one.

6 pm, We eat!

Don't tempt fate by showing up late…the good stuff may be gone! 🙂 Don't worry, this has never happened (there's always plenty of food!), but it does allow time to get all the food laid out, drinks served, and get to know each other!

RSVP and let us know how many people will be coming with you.

Bring enough of each dish to serve 6 to 8 people.

Please DO NOT bring dishes that contain the following: gluten, grains (including quinoa, corn, and others), beans, legumes (including soy), hydrogenated or partially hydrogenated oils, high fructose corn syrup, and other processed products excluded from paleo and primal diets. Some primal eaters include high quality dairy products; others do not. Please label your dishes so we know all of the ingredients they contain.

Use safe food handling practices! Bring perishable on or packed with ice in an insulated tote or warm and in a crock pot or wrapped in insulating material.

After you RSVP, let us know what category of food you plan to bring in the comments section. This helps prevent overlap and facilitates coordination of dishes, making for a well-balanced meal. You may bring more than one dish if you like! If you need suggestions to fit your cooking skills, budget, or time constraints, please contact Chef Rachel for ideas. This can be done through the comments section, or by email through meetup.com

Food Categories

* Fish, poultry, or meat * Egg dish * Soup

* Green salad * Sea vegetable dish * Cooked starchy vegetable

* Cooked fibrous vegetable * Dessert * Fruit  * Other

Label it: On an index card, please write the name of each dish with all of the ingredients, so people with food allergies or intolerances will know if they can eat it. If you like, bring copies of your recipe to share. We love learning how to make new dishes.

Goodies to go: feel free to bring your own containers to take home whatever leftovers are available! Trading leftovers adds to the fun.

 

Saturday, August 24th, 2013…

5:30 pm Meet & greet, set out your delicious dish(es) with a list of what is in each one.

6 pm, We eat!

Don't tempt fate by showing up late…the good stuff may be gone! 🙂 Don't worry, this has never happened (there's always plenty of food!), but it does allow time to get all the food laid out, drinks served, and get to know each other!

RSVP and let us know how many people will be coming with you.

Bring enough of each dish to serve 6 to 8 people.

Please DO NOT bring dishes that contain the following: gluten, grains (including quinoa, corn, and others), beans, legumes (including soy), hydrogenated or partially hydrogenated oils, high fructose corn syrup, and other processed products excluded from paleo and primal diets. Some primal eaters include high quality dairy products; others do not. Please label your dishes so we know all of the ingredients they contain.

Use safe food handling practices! Bring perishable on or packed with ice in an insulated tote or warm and in a crock pot or wrapped in insulating material.

After you RSVP, let us know what category of food you plan to bring in the comments section. This helps prevent overlap and facilitates coordination of dishes, making for a well-balanced meal. You may bring more than one dish if you like! If you need suggestions to fit your cooking skills, budget, or time constraints, please contact Chef Rachel for ideas. This can be done through the comments section, or by email through meetup.com

Food Categories

* Fish, poultry, or meat * Egg dish * Soup

* Green salad * Sea vegetable dish * Cooked starchy vegetable

* Cooked fibrous vegetable * Dessert * Fruit  * Other

Label it: On an index card, please write the name of each dish with all of the ingredients, so people with food allergies or intolerances will know if they can eat it. If you like, bring copies of your recipe to share. We love learning how to make new dishes.

Goodies to go: feel free to bring your own containers to take home whatever leftovers are available! Trading leftovers adds to the fun.

 

That's what it's called! Grandma's Farm is on 8888 S 19th Ave in Phoenix. They have chemical free produce and eggs (including goose eggs – large and small), and are open Wednesdays and Saturdays. I suggest we go next Saturday at 8 AM, when they open, because they sell out of stuff early.

However, if next Saturday doesn't work, I would love to hear other suggestions, so everyone can go!

Also, here is a link to the farm, for more information: http://www.localharvest.org/grandmas-farm-M31647

**Free Informative Talk presented by fellow Paleo group member: Dr. Alex Rinehart**

Is saturated fat really as bad for you as you're led to believe? Does it clog your arteries and make you fat? What about coconut oil?

==> Find out what the research really says about dietary saturated fats.

Which fats are OK? How can you maximize your health by eating the right fats?

· Learn about the “Perfect Storm” of social, economic and political factors that influenced the regulation of coconut oil and saturated fats as a whole.

· Identify the Truth regarding the 4 Big Fat Myths About Coconut Oil that had caused it to disappear from the grocery shelves, until recently.

· Learn about the amazing health properties coconut oil may offer for your immunity and digestive health.

· Appreciate why coconut oil may be the healthiest, yet most misunderstood oil in the grocery store today!

Presented by:

http://photos4.meetupstatic.com/photos/event/4/b/c/event_251401212.jpegAlexander J. Rinehart, DC, MS, CCN, CNS is a Chiropractic Physician by formal training, but also obtained a Master’s of Science degree in Applied Clinical Nutrition (Hons). He is a Board Certified Clinical Nutritionist (CCN) and a Board Certified Nutrition Specialist (CNS) which he shares with Medical Doctors, Pharmacists, and other Licensed Health Professionals. He blogs on his personal website (http://www.DrAlexRinehart.com/) where he provides free articles on the latest evidence-informed nutrition advice and lifestyle strategies.

Dr. Rinehart serves as the Director of Health Education for Med-Chem Labs, Inc. (http://www.Lauricidin.com/) that produces a dietary supplement sourced from coconut oil. He will soon be accepting new patients at the AZ Nutrition Center, LLC (http://www.AZNutritionCenter.com/) in Goodyear, AZ.

**Informational talk by fellow paleo group member Dr. Nikki Cyr**

Have you ever wondered what are blood glucose, insulin, GI, GL, hypoglycemia, hyperglycemia? Or why you might care?

Or perhaps you or a loved one have a diabetic or pre-diabetic condition and are interested in why that is and what can be done. Or maybe you just want to know how to prevent the ‘beast'?

In this educational talk by Dr. Nicole Cyr, you'll
– understand blood sugar and insulin
– learn the 3 types of diabetes
– get tips on prevention and nutrition
– find out what blood sugar has to do with your weight and how old you look

Plus, a Free Metabolic Self-Assessment. Are you AT RISK?

Please note this Wellness Workshop is Sunday, May 19th.

Dr. Nikki Cyr earned her Doctorate in Chiropractic from the Southern California University of Health Sciences in 2012. Dr. Cyr uses a combination of diet and supplements, spinal and extraspinal adjusting, and brain-based exercises in her whole-body approach to care.

Recently Dr. Cyr has taken additional coursework in the fields of functional medicine, nutrition, and functional neurology. She will soon complete her diploma in Functional Neurology at the Carrick Institute of Graduate Studies, intending to sit for the board exams in the summer of 2014. By combining broad understanding of laboratory analyses, nutrition, and the human nervous system, Dr. Cyr focuses her expertise on managing chronic conditions, including autoimmune diseases, fibromyalgia, migraines, and neurological disorders. Her blog: http://createanewbox.blogspot.com/

In her spare time Nikki enjoys walking her dog, doing yoga, arts and crafts, and cooking. Cooking has become her favorite hobby since learning about her own food sensitivities to gluten and dairy three years ago. This summer Nikki will marry her college sweetheart, who is also her culinary guinea pig any time she wants to try a crazy, new recipe!