LINKS MENTIONED IN EPISODE 42- Support our sponsor: Low-Carb LifeShotz- Lydia Shatney from "Divine Health"- Dusty Roop from "Diatruth"- "Chocolate cake breakfast could help you lose weight"- "Forget Cereal – Feed Your Kids Twinkies"- "Sugar Should Be Regulated As Toxin, Researchers Say"- "Evil is among us. And it’s called sugar"
Recipes:
Ribeye with Salt & Pepper by Dusty Roop
Step 1:
Get a big ol' grass-fed ribeye steak.
Step 2:
Rub with salt & pepper.
Steps 3-4:
Grill & eat.
Asian Infused Lettuce Wraps by Lydia Shatneyhttp://divinehealthfromtheinsideout.com/2010/08/asian-infused-lettuce-wraps/

 
1 pound grass fed ground beef
1/4 pound of grass fed liver, pureed (optional)
1 head of leaf lettuce, bibb or butter lettuce
3 cloves garlic minced
1 tablespoon grated ginger
1 lime, juiced and zested
1 teaspoon red chili paste, or more to taste
2-3 scallions, minced
1/4 cup minced cilantro
splash of rice wine vinegar
splash of naturally fermented gluten free tamari or shoyu (soy sauce)
salt to taste
Heat a skillet with a bit of bacon grease or lard. Add the ground beef and cook on medium. Add the garlic, ginger, zest and lime juice, scallion, cilantro, chili paste, rice wine vinegar and soy sauce. Stir well until the meat is cooked through.
Remove from heat and place in a serving bowl. Rinse the head of lettuce and dry well. Place the clean leaves individually on a plate. Serve alongside the meat – scoop meat onto lettuce and wrap, roll or fold and enjoy!! These were such a success with my kids that I think these will have to stand in once in awhile instead of regular tacos on taco night!!