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Paleo30: Weeks 3 & 4

Well, life happened and I fell off the posting bandwagon. In week 2, I had some trouble spots — namely out of town guests and eating out. I also had a splurgey celebration meal. I tried to make half decent choices (no bowls of pasta drowning in cream sauce), but still felt hella crappy for a good 3 days after. By the 4th day the inflammation died down, and the cravings mostly abated....
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Paleo30: Week 2

Rather than doing a Whole30 this month, I have opted to do a Paleo30 where I eat meat, vegetables, fruit and nuts. No grains, no dairy, no legumes. Other than one cheat meal, Week 1 went quite well. Here is week two. Day 8: Aug 8 Breakfast: Espresso (black). 2 almond flour banana walnut muffins with Earth Balance. Lunch: BALT Salad: 4 strips bacon, 1 medium tomato, 1 avocado, 2 large handfuls...
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Sweet & Sour Red Cabbage

The first time I went to Germany I came home obsessed with cabbage. The second time I went to Germany I came home obsessed with sweet and sour cabbage. Those people really know their way around this brassica underdog! The sugar makes this dish illegal on the Whole30. I’m not so psyched about it either, but it is drastically reduced from the classic recipe. You can omit some (or all) of the...
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BALT Salad

This isn’t a recipe so much as it is an assembly. The BLT is perhaps culinary perfection: salty-fatty-crispy bacon off-set with creamy mayo, heirloom tomatoes that are both sweet and acidic at once, paired with crunchy and slightly bitter greens. Molto buono! The only thing that can make it better? Avocado. Word. Add chicken if you want extra protein. Serves 1 Ingredients 4 slices of...
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Paleo30: Week 1

Beginning August 1st, herds of people are joining the Whole 30 challenge, from the excellent book It Starts with Food from Dallas and Melissa of Whole 9. I considered doing it, but opted instead to commit to 30 days of paleo. I know, I know. I’m a wuss. Don’t get me wrong — I believe strongly in the Whole30, and plan to embark on it at some point. The reason I’m taking the...
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Zoodle Piccata with Grilled Chicken

I love lemon. I love salt. I love butter. I love slurpy, delicious noodles. This zoodle piccata totally satisfies all of those desires. Ingredients: serves 2 2 medium (6-8″) summer squash and/or zucchini Olive oil and/or butter 5 oz pinot grigio juice of 1 lemon 1-2T capers 2 grilled chicken breasts Directions: 1. Heat a 12″ skillet over medium heat. Meanwhile, julienne the squash...
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