Ancestral Chef (Louise Hendon)

Louise Hendon

Louise is on a lifelong journey to heal her body. She refused to try Paleo for a long time, but once she finally did, she never went back. She's cured her heartburn, IBS, and exhaustion problems and is constantly looking out for more ways to improve her health.

Louise is the co-founder of Paleo Living Magazine, and she writes about recipes and all things health. When she's not running Paleo Living Magazine, she loves to read mystery and fantasy books, traveling to different countries, hiking, and taking too many photos (you can see her travel photos on

Louise is also the author of 2 books, The Essential Paleo Cookbook, 30-Minute Paleo Dessert Recipes and The Autoimmune Cookbook.

Here are all of Louise's articles

Paleo Tang Yuan Recipe – Sweet Potato and Purple Yam Dumplings [Guest Post]

Paleo Tang Yuan Recipe with Photos

ChihYu is the recipe developer, photographer, and writer behind the blog I Heart Umami – a recipe inspiration site for Asian food lovers on a Paleo diet and lifestyle. ChihYu’s passion is re-inventing the recipes of her childhood for healthier, lighter, and easier versions without sacrificing the authenticity. She aims to introduce recipes that are popular in Asia but sometimes not commonly known in the Western world and recreate them for paleo food lovers. Download ChihYu’s free meal plan and beginner’s guide to the Asian Paleo diet and follow her on Instagram @ IHeartUmami.NY!

These gluten-free dessert dumplings will bring a big smile to your face. Guaranteed.
[Read more…]

Spiced Chocolate Covered Pecans Recipe [Keto, Paleo, Diabetic-Friendly]

featured image paleo keto chocolate pecan pieces

This is such an easy recipe, but it’s such a great snack!  Even though I used 100% chocolate in this recipe, it’s still delicious.  All 42 chocolate covered pecan halves went super fast.
[Read more…]

30 Savory Paleo Breakfast Recipes To Leave You Full for Longer

The Best Savory Paleo Breakfast Recipes

It can be hard to eat a decent breakfast first thing in the morning. I usually start my day with a cup of Paleo coffee and then continue with something more hearty a few hours later.

Get This List Emailed To You! Click Here >>

[Read more…]

Paleo Chocolate Pistachio Truffles Recipe

Paleo Chocolate Pistachio Truffles Recipe

Chelsea Gold and Leslie Auman, the authors of Health, Happiness, Paleo, met through Instagram before deciding to collaborate on the e-book. Chelsea is a college student in New York, and Leslie works in education in Texas. You can buy your copy of Health, Happiness, Paleo at

[Read more…]

Nature’s Palette for Perfect Health

Nature's Palette for Perfect Health

Jayson Calton, PhD and Mira Calton, CN are the founders of Calton Nutrition and the authors of Naked Calories, Rich Food Poor Food, and The Micronutrient Miracle (to be published on Aug 11th). Mira was diagnosed with severe osteoporosis at the age of 30, and her search for a cure lead her not only to meet her future husband, Jayson, but also to together start a journey to help the world realize the impact that micronutrient deficiency can have on health.

With so many outstanding varieties of fruits and vegetables available to us, how should we choose which ones to serve in our salads or steam for our side dishes?

Just like a painter must have a variety of possible paint colors to choose from when creating his masterpiece, you too will benefit from choosing produce from the broadest range of colors.
 Think of optimal health as the finest masterpiece you can paint. In order to create it, you will need to consume foods of many different colors. In our book Rich Food, Poor Food we explain how a fruit or vegetable’s color can tell you a lot about what micronutrients it will deliver. The specific plant compounds determine the color of the skin it, and those in the same color family will deliver similar nutrients and health benefits. Your job is to add a bit of each color to your daily dietary color palette so that you can obtain an ideal range of micronutrients every day and paint your optimal health masterpiece.


From crimson and cardinal to ruby and rose, it is two antioxidants, lycopene and anthocyanin, that are responsible for the red color of produce. The first, lycopene, is a powerful antioxidant associated with reduced incidence of cancer, cardiovascular disease, and macular degeneration. It is also said to lower LDL (the so-called bad cholesterol), enhance the body’s immunity, and protect enzymes, DNA, and cellular fats from free radical damage. Lycopene is also great for athletes, as it may help with shortness of breath and exercise-induced asthma. Anthocyanin, which is richly concentrated in the pigments of berries, has been shown to possibly aid in pain relief, depression, and anxiety.


Orange foods are orange because of their high levels of a micronutrient known as beta-carotene. As the orange member of a family of plant pigments called carotenoids, beta-carotene is most often associated with oranges (as we would expect), winter squash, sweet potatoes, carrots, pumpkins, mangoes, and cantaloupe, to name a few. Beta-carotene is also known as pro-vitamin A, because it can convert to vitamin A (retinal) once inside your body. However, a recent study conducted by Johns Hopkins Bloomberg School of Public Health and published in the Journal of Nutrition found that the rate of this conversion is likely near 21 to 1. So if you are looking for the cancer-fighting, anti-viral, eyesight-improving benefits of vitamin A, you will want to eat a lot of beta-carotene!


Yellow foods are touted for their high levels of beta-cryptoxanthin, the brain-booster we discussed in the pumpkin comments. Eat and get smarter with yellow squash, yellow bell pepper, pineapples, grapefruits, and yellow sweet corn.


You may remember from your middle school science class that green plants and vegetables get their green color from a substance called chlorophyll. Chlorophyll has been shown to be antibacterial and stimulate the growth and maintenance of lean muscle tissue. Green foods are also the richest source of the dynamic duo zeaxanthin and lutein (more carotenoids), which have been shown in many studies to reduce the risk of chronic eye diseases, including cataracts and age-related macular degeneration (AMD).


The rich blue and purple tones in your produce are courtesy of some pretty special flavonoids called anthocyanins. These colorful characters are powerful antioxidants that protect your cells from damage. They may reduce cancer and stroke risks, improve memory, and even aid in longevity. The variety of shades is almost as impressive as the long list of health benefits. You won’t have anything to be blue about when your health is improved from enjoying these bold-colored beauties, including plums, grapes, berries, and eggplant.


When you think about apples, bananas, and cucumbers, the color white is probably not what jumps to mind. However, it is the white flesh of these fruits and vegetables that brings them to our white painter’s palette. Add to that list cauliflower and pears, and you have a set of superstars that can reduce stroke risk by 52 percent! A recent ten-year study concluded that these white- fleshed fruits and vegetables, rich in the flavonoid quercetin, were better than green, orange, yellow, red, or blue/purple fruits and vegetables at reducing the risk of strokes. That apple a day may just keep the doctor away after all!

Remember: How you prepare your produce is just as important as choosing what to eat. Learn more by watching this video of the Caltons discussing the rainbow on TV. You can find lots of delicious micronutrient pack recipes using a wide variety of these colorful foods in our new book, The Micronutrient Miracle.

Images: Copyright (c) linda_vostrovska from Fotolia

Paleo Chicken Salad Sliders Recipe

Paleo Chicken Salad Sliders Recipe

By day, Candice is a PR professional in San Francisco. In her spare time, she blogs about health and fitness with her cousin at the site, Whole Health Hacks. She loves baking gluten-free goodies, traveling, and hiking in the Bay Area.

[Read more…]

Review of Navitas Raw Cacao Nibs

review of navitas cacao nibs

I’ve always LOVED chocolate (to the point where I used to pity a classmate who was allergic to chocolate – how did she survive those teenage years without chocolate??).

So, naturally, cacao nibs piqued my interest when I found them in Whole Foods, especially when I saw that they had 0g of sugar in them.
[Read more…]

Interview with George Bryant – Civilized Caveman

george bryant featured image

George Bryant of Civilized Caveman is one of our favorite people in Paleo – he’s compassionate, down-to-earth, always willing to help, and, of course, he cooks amazing food (and takes beautiful photos of them)! And that’s why I’m sure you’ll love reading this interview we did with George.

In particular, his answer to question #6 is my favorite, and it’s something Jeremy and I agree with strongly!

[Read more…]

Fast Asian Vegetable Saute with a Side of Bacon [Paleo + AIP]

simple paleo and aip stirfry

I’ve been low on time this past week, and so I started creating 10 minute meals (start to finish) like this one.

Of course, if you have more time or energy, then go for the more complicated dishes, but if you’re looking for some super super fast and easy (and cheap) Paleo meals, then keep reading.

[Read more…]