Richard Nikoley is author of Free The Animal, and we’re exploring how to cook in an RV, what it’s like to live off the grid, and why you shouldn’t fear potatoes.
This week’s guest, Mary Shenouda, The Paleo Chef, turned a misdiagnosis of cancer into a calling. She healed her laundry list of health problems with nutrition, and now she teaches professional athletes, celebrities, and other overachievers like us how to do the same.
I’m honored to be joined by my friend and resident brainiac, Dr. Srini Pillay. This show gets deep. If you want any hope of taming your squirrel brain, you’ll want to check
Fresh non-starchy veggies are a fat-burner’s best friend. But eating them doesn’t have to be a chore.
In case you missed it, Kurt and I won 1st place in 2 events straight out of the gate by dropping 21 pounds in 2 weeks with The Wild Diet while eating delicious foods like bacon cheeseburgers, chocolate, and even putting a hunk of grass-fed butter in his fresh-roasted coffee!
Today’s show is with the bestselling author, Gretchen Rubin. You may have seen her on Oprah or listened to her hit podcast, The Happiness Project. On the show, you’ll learn why low carb diets work, simple tricks to be happier, and how to hack your habits to kick butt in health and life.
Today we have a special episode with my good friend and bestselling Paleo author and Crossfit beast, George Bryant. He’s a former marine who struggled with weight and an eating disorder for twelve years before turning to the kitchen for salvation.
In today’s show with Mat Lalonde, PhD, you’re going to learn what people do wrong when going Paleo, why nutrient density matters, and what you should eat for dinner.
This juicy burger has bacon on it… and in it! Laid on top of fresh lettuce and topped with the classic onion-and-tomato combo, you can be sure that burger night just got a little bit baconer—I mean, better.
Ever since the World Health Organization (WHO) released their red and processed meat “recommendations,” there’s been a ton of misinformation running rampant about steaks, burgers, and bacon. I’m still eating red meat, and here’s why.