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Anne Livingston | Anne the Nomad

Nomad. Writer. Speaker. Mentor.

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GARLIC GINGER CHICKEN

October 23, 2013 by Anne Filed Under: Anne's Blog, Uncategorized

(From The 30 Day Guide to Paleo Cooking)

Ingredients:

2 T butter/ghee
1 T ginger root, minced
5 cloves garlic, smashed and minced
¼ t fish sauce (can omit if you don’t have it)
¼ cup coconut aminos
6-8 chicken thighs
Salt and pepper

 

Directions:

Preheat oven to 425.  In a small saucepan, melt the butter on low heat.  Turn heat to medium and add ginger, garlic, fish sauce, and coconut aminos.  Stir for 1-2 minutes.  Remove from heat and set aside.  Place thighs in oven-safe baking dish and pour the sauce over the chicken.  Sprinkle with salt and pepper.  Bake the chicken for 45 minutes.

HOMEMADE MAYO

October 23, 2013 by Anne Filed Under: Anne's Blog, Uncategorized

Ingredients:

1 egg
½ t Dijon mustard
½ t apple cider vinegar
Salt and pepper
1 c extra light olive oil

Directions:

In food processor, blend egg.  Add mustard, vinegar, salt and pepper.  While food processor is on, slowly drizzle or spoon in oil until emulsified.

MASHED CAULIFLOWER

October 23, 2013 by Anne Filed Under: Anne's Blog, Uncategorized

Wash and cut cauliflower, boil for 5-10 minutes (until fork tender). Remove cauliflower with a slotted spoon and transfer to food processor and blend with butter, salt, and pepper until smooth.  If liquid is needed to make creamier, feel free to use a little milk or water from boiling.

ROAST CHICKEN

October 23, 2013 by Anne Filed Under: Anne's Blog, Uncategorized

(from kitchencentsability.blogspot.com)

Ingredients:
1 3 1/2 – 4 lb chicken (preferably free range and organic)
olive oil
salt
pepper
garlic powder
cumin
chili powder

Directions:

Preheat oven to 425 degrees (400 degrees for a convection oven).  Clean, rinse and pat dry the chicken and place on a rack set inside a roasting pan, breast side down.  Drizzle with olive oil and season with a dry spice rub. Roast for 20 minutes with the breast down.  Turn chicken over and roast 20 minutes more with the breast side up.  Finally turn chicken breast down for 10 minutes and once more with breast side up for 10 minutes.  Check chicken for doneness with an instant read thermometer placed in the thigh.  Let chicken rest for 20 minutes before carving.

CHOCOLATE GRANOLA CRUNCH

October 23, 2013 by Anne Filed Under: Anne's Blog, Uncategorized

Adapted from 4 Weeks of Fabulous Paleolithic Breakfasts

Ingredients:

1/2 c raw sunflower seeds
1/2 c raw pumpkin seeds
1 c almond meal
1 c shredded unsweetened coconut
2 c raw almonds
2 T unsweetened cacao powder
pinch of ground cinnamon
1/2 c coconut oil
1/2 c raw honey
1 T raw vanilla

Directions:

Preheat oven to its lowest setting.  Place almonds, pumpkin seeds and sunflower seeds in food processor and pulse a few times until it’s oat-size.  Add almond meal, cacao powder, cinnamon, coconut oil, honey and vanilla and pulse until mixed.  Stir in shredded coconut and pour onto a parchment paper lined baking sheet.  Bake for about 12 hours.

 

 

My health story

October 22, 2013 by Anne Filed Under: Anne's Blog

My health, specifically my weight, has been an ongoing roller coaster.  I grew up in a family where all the females on my mom’s side have had weight issues.  Almost every female on my mom’s side has been diagnosed with Hashimoto’s Thyroiditis.  I lived my life waiting for the day I would gain so much weight I would have to go on medication just to stabilize it, while still being overweight.

The beginning of my diet journey started when I was a vegetarian, because I believed that would be the healthiest diet for me.  I went on diets here and there and worked out when I felt motivated to do so.  I used to come home from work on Fridays and be in bed and asleep by 7:00.  Sometimes on Saturdays I would take a 2-3 hour nap in the afternoon because I just felt so exhausted all the time.  I thought I needed to try something new, so I went on Thyroid Boost supplements and tried being vegan for a month.  Nothing seemed to change so I went back to being vegetarian.

A few years later I met my now husband.  He was very intrigued by the book Eat Right for Your Type.  I read through the information on my blood type and there was one major part that stuck out: gluten.  The more I read, it all started to make sense.  Gluten and the connection to thyroid problems.  It talked about joint pain and feeling lethargic.  I thought back to all the days when I could barely keep my eyes open and almost fell asleep driving in the middle of the day.  I thought back to my high school days when I used to complain to my mom about having such pain in my ankles and I just thought they were late growing pains.  Charlie and I decided to try eating for our blood type (luckily, we’re the same).  This included eliminating gluten (except for beer).  Charlie had been diagnosed before we met with Celiac disease, but we both weren’t ready to give up our beer yet.  After a year together, we started realizing how gluten was really affecting our stomach health.  However, living in Houston at the time, we didn’t have many options when we would go out to eat.  We moved to Chicago and all of a sudden had so many gluten free options.  That was when we gave up beer full of gluten 100%.  We still cheated with buns on burgers or tortillas when we would go out.  It wasn’t until I went to visit family in Jersey that it all clicked.  I went back to eating a gluten-filled diet for 2 days and begged to have gluten free options, as I was back to being lethargic and my stomach pains were waking me up in the middle of the night.  I checked in with Charlie, who had also decided to experiment with regular beer again and he too noticed big changes, but really drastic ones in his mood.

In March 2013 we both vowed to be strictly gluten free.  We both hated how we felt in that short period of time.  In the next few months, I felt better about my food choices and started working out regularly.  During that time, I still felt something wasn’t quite right.  I wasn’t eating gluten, I was working out, but my weight loss was barely moving.  Charlie was also having severe back pains on almost  a weekly basis.  We just assumed it had to do with working at a desk and I just believed that was going to be our life forever- Charlie in pain and me overweight.

At the end of April, my friend posted a jaw dropping photo of herself on Facebook.  It wasn’t just the weight loss that caught my eye, it was how healthy and happy she looked.  I knew she had been Paleo for about a year (if not longer), but I didn’t really know what that entailed.  I did some research, joined some pages on Facebook and I saw one was having a 30 day “challenge”.  It was at that point I decided to change my life.  I told Charlie I wanted to try Paleo for 30 days.  If I hated it or didn’t notice any changes, I would go back to gluten free.  I never told him he had to eat one way or the other; all I asked was that our dinners be Paleo so we didn’t have to make 2 different meals.  Within the first week, changing nothing else except my diet, I lost 3 pounds and had so much energy!  After 30 days, I had lost just over 7 pounds and woke up feeling refreshed, had energy all day, and slept so soundly every night.  It’s now been 5 months, and I’m down about 13 pounds (20 pounds from my heaviest) and have all the other health benefits.  Charlie has noticed that his weekly back pain is completely gone and he’s lost almost 25-30 pounds from his heaviest weight.

It’s not just about the weight loss for me; however the weight and what I thought I was going to become definitely had a tight grip on my mind.  I finally feel free from something that was the cause of years of insecurity.  It is by far the healthiest I have felt in my entire life.  I finally felt like I had the secret to health and happiness and now I truly just want to help others get there.

I will plan meals for any diet you’re on; however I want to be a mentor to anyone who is considering trying something else to make themselves and their family healthier.

Homemade stock

October 18, 2013 by Anne Filed Under: Uncategorized

Make homemade stock (chicken, beef, vegetable) then freeze in ice cube trays and store cubes in a bag in the freezer.  That way you have stock to use in recipes when you need it!

Fresh Herbs

October 18, 2013 by Anne Filed Under: Uncategorized

Do you buy fresh herbs for a recipe and then don’t know what to do with all the extra?  Chop them up and store in the freezer!  That way you have fresh herbs to use during the winter.

CHICKEN DIVAN

October 18, 2013 by Anne Filed Under: Anne's Blog, Uncategorized

popularpaleo.com

Ingredients:
2 chicken breasts, raw (skinless/boneless is best for this recipe)
2 cups broccoli florets
1 cup raw cashews (not the roasted kind!)
2 cloves garlic
1 cup white or yellow onion, large dice
1 cup organic chicken stock
1 tsp salt
1.5 tsp curry powder
1/2 tsp ground coriander
10 grinds fresh black pepper
Oil/fat

Optional: 1/4 cup flaxseed meal

 

Directions:
There are two options for soaking the cashews. The quick way is to boil the cup of cashews in two cups of water, then as soon as the water reaches a rolling boil, turn off the heat, cover and let rest for a good hour. Drain the water and use the cashews. The slower, simpler way is to soak the cashews in a cup and half of room temperature water overnight. In the morning (or when you’re ready to cook) just drain the water off and you’re ready to go. Choose your method, then when it’s time to cook do the following:

Select your chicken and chop it into large, bite-sized pieces.  Heat a large skillet or sauté pan to medium high and add your fat of choice. Get your fat to temp and add the raw chicken to the pan. Sprinkle a pinch of salt and a couple grinds of pepper over the chicken and cook until the meat takes on a little golden color, then dump the fresh broccoli florets onto the chicken—don’t mix. Cover the pan and reduce the temperature to medium low. The broccoli should steam like this for 3-4 minutes.

While the chicken browns in the step above, make the curry cashew sauce. You’ll need your food processor for this. Add the soaked cashews, chopped onion, garlic cloves, coriander, curry, salt and black pepper to the food processor. Pulse several times to break down the cashews. Then flip the switch to “on” and stream in the cup of organic chicken stock. Let it run until the sauce is as creamy as you can get it… this may take a few minutes. Set the sauce aside until the broccoli from the previous step has steamed, but is not soft.  Transfer chicken and broccoli to a baking dish, pour cashew sauce over it and top with flaxseed meal. Bake in a 350 degree preheated oven for about 20 minutes or until the sauce is thick and bubbly. Let cool slightly before serving.

CHICKEN FAJITAS

October 18, 2013 by Anne Filed Under: Anne's Blog, Uncategorized

(Adapted from 30 Day Guide to Paleo Cooking)
Ingredients:

1 T smoked paprika
1 T onion powder
1 T garlic powder
1 t salt
2 t black pepper
1 red bell pepper, sliced
1 c mushrooms, sliced
1 small yellow onion, thinly sliced
2-3 chicken breasts
1 head romaine lettuce
2 avocados

 

Directions:

Combine paprika, onion powder, garlic powder, salt and pepper and rub some on the chicken breasts.  Put chicken breasts, onion, bell pepper and mushrooms in slow cooker.  Cook on low for 5 hours.  Shred chicken with two forks and put back in slow cooker for another 30-45 minutes.   Serve everything in lettuce cups and top with avocado.

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