7

votes

Do you eat gelatin and if you do, what do you do with it?

Answered on September 12, 2014
Created August 31, 2011 at 6:27 PM

Okay, based on Korion's alternative to bone broth question, I am debating trying to add gelatin to my diet. I have some aversion to bone broth. I don't know what it is. This seems like a viable option to me. I just have absolutely no idea what to do with it! If you don't make a Jello mold out of it or cover it in cool whip. How do you eat it?

I'd love some links to good brands of gelatin too.

7660f5a0ec906d3922d79b20f3434ecc

(788)

on June 07, 2012
at 12:26 PM

Keep in mind that most PHO has MSG. It was an unpleasant surprise for me when I found this out.

E7e7e1c856d4494d4a1b700b6869df90

(982)

on May 16, 2012
at 08:54 PM

yes really "bone broth" is nothing more than (or it seems a Paleo term) for soup stock. You do not have to eat it in a solid form. Just eat the soup. You can even buy a precbar b qd chicken and if you let it cool you will see the Jelly in the tray. When not cooled it is just the juice. Chciken is the fastes soup (broth) to make and they virtually all have the gelatin. How much it "gels" also deoends on how much water. less water=less gel.

116d23135449332a8bf9106220cf632b

on September 02, 2011
at 06:24 PM

My milkshake brings all the boys to the yard.

B0fe7b5a9a197cd293978150cbd9055f

(8938)

on September 01, 2011
at 06:50 PM

Btw, you can get the now foods gelatin at iHerb too, maybe you can get a better deal there. I don't like shopping for paleo stuff at amazon personally, I often end up paying way more than I should.

B0fe7b5a9a197cd293978150cbd9055f

(8938)

on September 01, 2011
at 06:44 PM

Thanks for this question, sherpamelissa!!! I'm really trying to make my diet better and better and bone broth is next on the list.

Medium avatar

(12379)

on September 01, 2011
at 04:13 PM

@Travis - I am suprised that you - Mr Liver ;) - wouldn't like the bits and pieces they put in pho! Melissa - there should be some good recipes on the blogosphere for pho, but I would suggest going to a vietnamese restaurant first and try it to see if you like it before you make a whole pot

7e746be2f0e550a8cd7df881322ae705

(18701)

on September 01, 2011
at 02:47 PM

Wow, Terry that was a pretty patronizing way of putting that information out there for me. Thanks. There is a huge difference between buying and cooking bones for hours and popping some gelatin in my tea at night. I didn't think I had to drink bone broth plain, no, it just doesn't appeal to me.

32123f4f25bdf6a7b70c9c2a719386ed

(396)

on September 01, 2011
at 02:21 PM

What do you think geletin is...its bone broth. Do you think you have to drink bone broth plain? Just make soup..it gives a delicious base to any soup. Soups are easy to make with limitless varieties. Sometimes I take my previously frozen bone broth, look in my fridge and start adding anyting I can find in there to the broth. Vegitables, coconut milk, meat and spices. Voila... soup....delicious!

116d23135449332a8bf9106220cf632b

on September 01, 2011
at 12:19 PM

Kombucha "jell-o" sounds amazing. Do you heat the kombucha? Doesn't that kill the bacteria?

B124653b19ee9dd438710a38954ed4a3

(1634)

on September 01, 2011
at 12:09 PM

Love me some headcheese http://paleohacks.com/questions/17955/gelatin-experiences-with-setting-food-in-it-head-cheese-aspic-brawn

7e746be2f0e550a8cd7df881322ae705

(18701)

on September 01, 2011
at 12:55 AM

So, do I have to find a Vietnamese restaurant?

7dc950fc76a046048e683d2a27dced37

on September 01, 2011
at 12:47 AM

This is how I do gelatin as well, though I really like the idea of the green tea jello!

892d177f50b16f118152219229870e4e

(776)

on August 31, 2011
at 11:43 PM

I will definitely be drinking your milkshake sometime in the near future.

24df4e0d0e7ce98963d4641fae1a60e5

on August 31, 2011
at 09:52 PM

I agree with this response. Gelatin is tasteless. Dissolve it in broth ... or any hot liquid.

2f931662684a7747be36255c8b486228

(1049)

on August 31, 2011
at 09:41 PM

Yes, in Italy we use aspic a lot. For lobster, crab, meat, cakes. Anything. Basically just a clearish coating covering the tasty inner treat. Is usually used as the upper coating in foi-gras even though it is jarred.

Ce41c230e8c2a4295db31aec3ef4b2ab

(32564)

on August 31, 2011
at 09:34 PM

Andy~ It could be considered better if you are trying to eliminate ALL fructose, but the amount I eat in the gelatin & dark chocolate (my only 2 regular fructose sources) is pretty minimal. I also don't get binges triggered by sucrose, unlike some folks.

Ce41c230e8c2a4295db31aec3ef4b2ab

(32564)

on August 31, 2011
at 09:33 PM

It could be considered better if you are trying to eliminate ALL fructose, but the amount I eat in the gelatin & dark chocolate (my only 2 regular fructose sources is pretty minimal. I also don't get binges triggered by sucrose, unlink some folks.

E34fbfa1bca9ae970c9c7313bf9de9f8

(1436)

on August 31, 2011
at 09:23 PM

Just a thought - since sucrose is 50% fructose, wouldn't something like rice syrup (which is ~99% glucose) be better (given the fructose absorption).

Ce41c230e8c2a4295db31aec3ef4b2ab

(32564)

on August 31, 2011
at 08:48 PM

I use Great Lakes gelatin (available on Amazon) and add maybe 1/4 cup sugar to 4 cups liquid. I have Fructose Malabsorption, so sucrose works well for me.

E91fd339d760ed76cc72570a679ebf5a

(2369)

on August 31, 2011
at 08:43 PM

I make plain gelatin and use it in Rasberry Coconut's pudding recipe or add it to smoothies. I've also made kombucha jello with it using homebrewed kombucha! Delicious and low-cal, low-sugar... I suppose you could also use a little fruit juice or something.

Medium avatar

(39821)

on August 31, 2011
at 08:30 PM

Yeah, you could order it where it's basically just beef soup with nothing exotic. I ordered one with tendons in it and it was really disgusting.

Medium avatar

(39821)

on August 31, 2011
at 08:29 PM

Yeah, you could order it where it's basically just beef soup with nothing exotic. I ordered sinew once and it was disgusting.

Medium avatar

(12379)

on August 31, 2011
at 08:12 PM

pho is delicious vietnamese soup that the broth is bone broth and they put tripe and sinew and other meat like that in it (just hold the noodles)

7e746be2f0e550a8cd7df881322ae705

(18701)

on August 31, 2011
at 07:57 PM

Um, yeah... jelly like... not good. I love the idea of adding it to stews. The "gravy" gets kind of gelatiny anyway. Good thing fall is right around the corner! I will have to buy my bag o'gelatin and get ready with all these ideas!

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on August 31, 2011
at 07:47 PM

You're welcome! :)

7e746be2f0e550a8cd7df881322ae705

(18701)

on August 31, 2011
at 07:39 PM

Oooh this sounds totally doable! Thanks lady.

7e746be2f0e550a8cd7df881322ae705

(18701)

on August 31, 2011
at 07:13 PM

Oh god. Sometimes I am such a nOOb. What is pho? And where would I get it? Asian market?

7e746be2f0e550a8cd7df881322ae705

(18701)

on August 31, 2011
at 07:12 PM

I love these ideas if I wasn't going to try to eat it every day. These would be a great once a week treat for me. Thanks!

0dbd7154d909b97fe774d1655754f195

(16131)

on August 31, 2011
at 07:11 PM

naw - grrrl likes what she likes is all :)

7e746be2f0e550a8cd7df881322ae705

(18701)

on August 31, 2011
at 07:11 PM

Like an actual "Sugar Free Jello" or is there one that doesn't use a bunch of preservatives?

Medium avatar

(39821)

on August 31, 2011
at 07:09 PM

You could also try eating phở a couple times a week.

7e746be2f0e550a8cd7df881322ae705

(18701)

on August 31, 2011
at 07:08 PM

Oooh no to cottage cheese too. CURDS! EW! I can't even let them touch my tongue. I used to make myself eat it for the high protein content and I would blend it with a hand blender and chocolate protein powder. I realize I am being difficult here. Sorry!

64433a05384cd9717c1aa6bf7e98b661

(15236)

on August 31, 2011
at 07:07 PM

I put that kind in smoothies and custards

7e746be2f0e550a8cd7df881322ae705

(18701)

on August 31, 2011
at 07:06 PM

So just tea and gelatin might be okay. I drink dandelion tea most nights before bed and I'm wondering if I could combine the two. Thanks so much for the idea and the answers!

0dbd7154d909b97fe774d1655754f195

(16131)

on August 31, 2011
at 07:04 PM

Do you eat cottage cheese? I think this kind - (gotta read that other thread, sorry) dissolves completely rather than plain Knox type which gets clumpy (it may also not be a very good quality). People put it in juice, which I know you ain't gonna do sistah. But if you do the dairy (particularly very low reward non-fat cottage cheese) I think it would disappear in that.

D5cde8031564f905260ce9aa7a1f5e2c

(1170)

on August 31, 2011
at 07:02 PM

Never tried it without the stevia. But the finished product is definitely not sweet, so I imagine it would be fine without any at all.

D5cde8031564f905260ce9aa7a1f5e2c

(1170)

on August 31, 2011
at 07:01 PM

You could drink it hot, I suppose, but I stick it in the fridge to make jello. Drinking warm gelatin before bed puts me right to sleep, if you want to go that route.

F1b39d4f620876330312f4925bd51900

(4090)

on August 31, 2011
at 07:00 PM

I use great lakes, its from grassfed cows. I just make it with hot water and drink it plain or eat it like plain jello. I know there are a billion ways to incorporate it into cooking/recipes but I just assume get it over with. I use it strictly to get extra protein and help me to digest meat better. I am too lazy to make real jello with it, I guess!

7e746be2f0e550a8cd7df881322ae705

(18701)

on August 31, 2011
at 07:00 PM

Another ? - Is this like jello when it's done? Or a really thick drink?

7e746be2f0e550a8cd7df881322ae705

(18701)

on August 31, 2011
at 06:59 PM

That was the link I got in Korion's thread. I just don't know what to do with it. As much as I love coffee, coffee jello doesn't really sound delicious. I am a texture person and it just sounds so gross! I don't know what my aversion to bone broth is. I don't really buy any meat with giant bones or have a butcher. Plus, I really don't know how I would incorporate it into what I already eat, I guess.

7e746be2f0e550a8cd7df881322ae705

(18701)

on August 31, 2011
at 06:57 PM

*gag* And I appreciate the effort. *gag*

7e746be2f0e550a8cd7df881322ae705

(18701)

on August 31, 2011
at 06:51 PM

Sweet! That is a very fancy bag! Now this sounds like something I could do! Do you just do this all to taste? Is it gross without the stevia or fruit juice? I can drink tea unsweetened.

Medium avatar

(19479)

on August 31, 2011
at 06:51 PM

Hahaha! I tried :)

7e746be2f0e550a8cd7df881322ae705

(18701)

on August 31, 2011
at 06:49 PM

I have heard of aspic, but honestly it sounds kind of grosser than bone broth. I am a picky eater! I am much, much better than I was 5 years ago but I still really have to push myself sometimes.

Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

12 Answers

7
Medium avatar

(19479)

on August 31, 2011
at 06:41 PM

Have you ever heard of aspic? Before "fruit" flavored jello was the standard gelatin-based food, aspics (basically meat jello) was the norm.

From wikipedia...

Historically, meat jellies were made before fruit and vegetable jellies. By the Middle Ages at the latest, cooks had discovered that a thickened meat broth could be made into a jelly. A detailed recipe for aspic is found in Le Viandier, written in or around 1375.[2] In the 18th century, Marie-Antoine Car??me created chaud froid in France. Chaud froid means "hot cold" in French, referring to foods that were prepared hot and served cold. Aspic was used as an chaud froid sauce in many cold fish and poultry meals. The sauce added moisture and flavor to the food.[3] Car??me invented various types of aspic and ways of preparing it.[4]

Aspic, when used to hold meats, prevents them from becoming spoiled. The gelatin keeps out air and bacteria, keeping the cooked meat fresh.[5] Aspic came into prominence in America in the early 20th century.[6]:514 By the 1950s, meat aspic was a popular dinner staple throughout the United States[7] as were other gelatin-based dishes such as tomato aspic.[6]:292 Cooks used to show off aesthetic skills by creating inventive aspics.[8]

2f931662684a7747be36255c8b486228

(1049)

on August 31, 2011
at 09:41 PM

Yes, in Italy we use aspic a lot. For lobster, crab, meat, cakes. Anything. Basically just a clearish coating covering the tasty inner treat. Is usually used as the upper coating in foi-gras even though it is jarred.

7e746be2f0e550a8cd7df881322ae705

(18701)

on August 31, 2011
at 06:49 PM

I have heard of aspic, but honestly it sounds kind of grosser than bone broth. I am a picky eater! I am much, much better than I was 5 years ago but I still really have to push myself sometimes.

7e746be2f0e550a8cd7df881322ae705

(18701)

on August 31, 2011
at 06:57 PM

*gag* And I appreciate the effort. *gag*

Medium avatar

(19479)

on August 31, 2011
at 06:51 PM

Hahaha! I tried :)

B124653b19ee9dd438710a38954ed4a3

(1634)

on September 01, 2011
at 12:09 PM

Love me some headcheese http://paleohacks.com/questions/17955/gelatin-experiences-with-setting-food-in-it-head-cheese-aspic-brawn

5
D5cde8031564f905260ce9aa7a1f5e2c

on August 31, 2011
at 06:39 PM

I make green/herbal tea jello. Five bags of good green tea and five bags of hibiscus tea brewed in 2 liters of water. I add a few trace mineral drops, some vitamin C powder, and some stevia or fruit juice to the liquid base. It's really pretty tasty. Four heaping tablespoons of gelatin powder.

I use http://www.amazon.com/Now-Foods-Gelatin-Natural-Powder/dp/B000MGOYPO. And yes, it comes in that awesome plastic bag.

D5cde8031564f905260ce9aa7a1f5e2c

(1170)

on August 31, 2011
at 07:01 PM

You could drink it hot, I suppose, but I stick it in the fridge to make jello. Drinking warm gelatin before bed puts me right to sleep, if you want to go that route.

7e746be2f0e550a8cd7df881322ae705

(18701)

on August 31, 2011
at 07:06 PM

So just tea and gelatin might be okay. I drink dandelion tea most nights before bed and I'm wondering if I could combine the two. Thanks so much for the idea and the answers!

7e746be2f0e550a8cd7df881322ae705

(18701)

on August 31, 2011
at 07:00 PM

Another ? - Is this like jello when it's done? Or a really thick drink?

7e746be2f0e550a8cd7df881322ae705

(18701)

on August 31, 2011
at 06:51 PM

Sweet! That is a very fancy bag! Now this sounds like something I could do! Do you just do this all to taste? Is it gross without the stevia or fruit juice? I can drink tea unsweetened.

D5cde8031564f905260ce9aa7a1f5e2c

(1170)

on August 31, 2011
at 07:02 PM

Never tried it without the stevia. But the finished product is definitely not sweet, so I imagine it would be fine without any at all.

4
89e238284ccb95b439edcff9e123671e

(10299)

on August 31, 2011
at 07:52 PM

two options for us:

Just add some to stews of soups. If you eat it warm, you won't even notice it. If the stew or soup is refrigerated, the liquid will become jelly. But you can reheat it again, and it will dissapear. Magic!

Mix some fruits, heat them gently, put in some gelatin, let it cool: dessert! Works wonderfully with all berries, bananas, apricots. Even add some coconut milk. Of course, the more gelatin, the more jelly like it will be. We like it not too jelly-like.

Good luck

7e746be2f0e550a8cd7df881322ae705

(18701)

on August 31, 2011
at 07:57 PM

Um, yeah... jelly like... not good. I love the idea of adding it to stews. The "gravy" gets kind of gelatiny anyway. Good thing fall is right around the corner! I will have to buy my bag o'gelatin and get ready with all these ideas!

E7e7e1c856d4494d4a1b700b6869df90

(982)

on May 16, 2012
at 08:54 PM

yes really "bone broth" is nothing more than (or it seems a Paleo term) for soup stock. You do not have to eat it in a solid form. Just eat the soup. You can even buy a precbar b qd chicken and if you let it cool you will see the Jelly in the tray. When not cooled it is just the juice. Chciken is the fastes soup (broth) to make and they virtually all have the gelatin. How much it "gels" also deoends on how much water. less water=less gel.

4
74f5d2ff6567edd456d31dfb9b92af61

(5227)

on August 31, 2011
at 07:34 PM

I like to mix it with pumpkin to make a pumpkin pie-esque dessert.

I use about a cup and a half of mashed pumpkin, pinch of cloves, dash of cinnamon, vanilla and stevia (or honey) and mix it with two or three sachets of gelatin. Then I add in 1/2 cup of heated liquid (water, almond milk, coconut milk, cream, whatever) and stir until smooth. It sets in about two hours and while it isn't exactly pumpkin pie, it tastes like it, darn it, and that's good enough for me. :D

7e746be2f0e550a8cd7df881322ae705

(18701)

on August 31, 2011
at 07:39 PM

Oooh this sounds totally doable! Thanks lady.

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on August 31, 2011
at 07:47 PM

You're welcome! :)

3
C56baa1b4f39839c018180bf63226f7d

on August 31, 2011
at 11:35 PM

I usually stir it in to hot tea when taking it as a supplement.

However....

You can make a "gravy" by introducing a lot of gelatin into pan sauce.

You can make panna cotta, which is heavy cream and gelatin (sweetened, but you can figure out how best to work with that for your own diet).

You can melt it into soup or stew, as people have mentioned elsewhere in this thread.

you can mash fruit (blueberries, raspberries, etc.) into it and mix the resulting mash with home-whipped heavy cream, or yogurt, or creme fraiche, or clotted cream, or coconut oil.

2
F5698e16f1793c0bb00daea6a2e222a4

(678)

on August 31, 2011
at 09:47 PM

Put a tablespoon in warm broth, stir to disolve, drink.

24df4e0d0e7ce98963d4641fae1a60e5

on August 31, 2011
at 09:52 PM

I agree with this response. Gelatin is tasteless. Dissolve it in broth ... or any hot liquid.

7dc950fc76a046048e683d2a27dced37

on September 01, 2011
at 12:47 AM

This is how I do gelatin as well, though I really like the idea of the green tea jello!

2
Ce7e28769d92d5de5533e775b1de966e

on August 31, 2011
at 09:15 PM

I use sheet gelatin. Oh man.. there are so many things that you can do with gelatin - the more liquid added means less firmness so you won't get too creeped out by the "jelly" factor. 3c liquid to one sheet is a very soft set.. 1c liquid to 1 sheet and you can bounce a quarter off it. For reals, you can gel whatever you want. Booze, green juice, throw into stock, it's used in pate, mousse - savory and sweet, aspic, terrines. You could make a blancmange with dairy or almond milk.

The easiest, I think, would be make a really good gelatinized stock. Reheat and it will melt and you can just sip the nutritious deliciousness easy peasy :)

7e746be2f0e550a8cd7df881322ae705

(18701)

on August 31, 2011
at 07:12 PM

I love these ideas if I wasn't going to try to eat it every day. These would be a great once a week treat for me. Thanks!

892d177f50b16f118152219229870e4e

(776)

on August 31, 2011
at 11:43 PM

I will definitely be drinking your milkshake sometime in the near future.

116d23135449332a8bf9106220cf632b

on September 02, 2011
at 06:24 PM

My milkshake brings all the boys to the yard.

2
0dbd7154d909b97fe774d1655754f195

(16131)

on August 31, 2011
at 06:52 PM

A lot of people I know take this kind. Makes my belly hurt and I love the bone broth so I don't do this myself. But I have heard that these folks dissolve it in their drinks almost treating it like a protein powder.

7e746be2f0e550a8cd7df881322ae705

(18701)

on August 31, 2011
at 06:59 PM

That was the link I got in Korion's thread. I just don't know what to do with it. As much as I love coffee, coffee jello doesn't really sound delicious. I am a texture person and it just sounds so gross! I don't know what my aversion to bone broth is. I don't really buy any meat with giant bones or have a butcher. Plus, I really don't know how I would incorporate it into what I already eat, I guess.

0dbd7154d909b97fe774d1655754f195

(16131)

on August 31, 2011
at 07:04 PM

Do you eat cottage cheese? I think this kind - (gotta read that other thread, sorry) dissolves completely rather than plain Knox type which gets clumpy (it may also not be a very good quality). People put it in juice, which I know you ain't gonna do sistah. But if you do the dairy (particularly very low reward non-fat cottage cheese) I think it would disappear in that.

64433a05384cd9717c1aa6bf7e98b661

(15236)

on August 31, 2011
at 07:07 PM

I put that kind in smoothies and custards

0dbd7154d909b97fe774d1655754f195

(16131)

on August 31, 2011
at 07:11 PM

naw - grrrl likes what she likes is all :)

F1b39d4f620876330312f4925bd51900

(4090)

on August 31, 2011
at 07:00 PM

I use great lakes, its from grassfed cows. I just make it with hot water and drink it plain or eat it like plain jello. I know there are a billion ways to incorporate it into cooking/recipes but I just assume get it over with. I use it strictly to get extra protein and help me to digest meat better. I am too lazy to make real jello with it, I guess!

7e746be2f0e550a8cd7df881322ae705

(18701)

on August 31, 2011
at 07:08 PM

Oooh no to cottage cheese too. CURDS! EW! I can't even let them touch my tongue. I used to make myself eat it for the high protein content and I would blend it with a hand blender and chocolate protein powder. I realize I am being difficult here. Sorry!

2
99a6e964584f20f3f69ad3a70a335353

(1334)

on August 31, 2011
at 06:35 PM

I don't (yet), but you could try putting some into a soup or stew as some extra joint-healthy protein.

Just make sure you use unflavored gelatin and not the sugar- and chemical-delivery vehicle that is gelatin dessert.

1
4e184df9c1ed38f61febc5d6cf031921

(5005)

on September 01, 2011
at 11:41 AM

I use leaf gelatin in a lot of cooked food. Chicken in cream sauce, chicken stew, beef stew, lamb casserole, Irish stew etc. Just cut the leaf gelatin up (I use two sheets) and cover with either water or wine until it goes soft. Then stir into the casserole / stew whatever and .

It gives the sauce a wonderful mouth feel!

1
Ce41c230e8c2a4295db31aec3ef4b2ab

(32564)

on August 31, 2011
at 07:02 PM

I make a low-sugar jello with twice as much gelatin. It's my go-to "dessert".

E91fd339d760ed76cc72570a679ebf5a

(2369)

on August 31, 2011
at 08:43 PM

I make plain gelatin and use it in Rasberry Coconut's pudding recipe or add it to smoothies. I've also made kombucha jello with it using homebrewed kombucha! Delicious and low-cal, low-sugar... I suppose you could also use a little fruit juice or something.

7e746be2f0e550a8cd7df881322ae705

(18701)

on August 31, 2011
at 07:11 PM

Like an actual "Sugar Free Jello" or is there one that doesn't use a bunch of preservatives?

E34fbfa1bca9ae970c9c7313bf9de9f8

(1436)

on August 31, 2011
at 09:23 PM

Just a thought - since sucrose is 50% fructose, wouldn't something like rice syrup (which is ~99% glucose) be better (given the fructose absorption).

116d23135449332a8bf9106220cf632b

on September 01, 2011
at 12:19 PM

Kombucha "jell-o" sounds amazing. Do you heat the kombucha? Doesn't that kill the bacteria?

Ce41c230e8c2a4295db31aec3ef4b2ab

(32564)

on August 31, 2011
at 08:48 PM

I use Great Lakes gelatin (available on Amazon) and add maybe 1/4 cup sugar to 4 cups liquid. I have Fructose Malabsorption, so sucrose works well for me.

Ce41c230e8c2a4295db31aec3ef4b2ab

(32564)

on August 31, 2011
at 09:33 PM

It could be considered better if you are trying to eliminate ALL fructose, but the amount I eat in the gelatin & dark chocolate (my only 2 regular fructose sources is pretty minimal. I also don't get binges triggered by sucrose, unlink some folks.

Ce41c230e8c2a4295db31aec3ef4b2ab

(32564)

on August 31, 2011
at 09:34 PM

Andy~ It could be considered better if you are trying to eliminate ALL fructose, but the amount I eat in the gelatin & dark chocolate (my only 2 regular fructose sources) is pretty minimal. I also don't get binges triggered by sucrose, unlike some folks.

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!