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The most inspiring stories from today’s leader in health and fitness. Join Rose in
today’s show, welcome to the Paleo diet magazine show with your host Rose.
Rosetta: Hi! This is Rosetta and Bill and Haley, correct?
Haley: Right.
Rosetta: Okay, my first question is how did you first discover Paleo?
Haley: That was me actually I was doing, I was sort of doing cross fit I have friends
in town that [00:00:41:07 inaudible] and they have been
telling me about it for a while and I couldn't really address
what it was I just kinda thought it was just like a meat diet
and I was a vegetarian at that time and was really
committed to trying to be vegetarian and to make the long
story short I head into that changing my food because I
couldn't lose weight and I was really miserable and having
some health issues and so I ended up basically doing the
Paileot diet but not realizing it but I lost a bunch of weight
and I felt really good and I, my cousin had come into town
for thanksgiving and he had been doing Paileot for a while
and I was talking to him about it and the way he explained
it to me it really resonated with me and I had felt so good I
had never felt that good eating a certain way before and
losing weight seemed to be pretty effortless and then the
way he explained it to me it made so much sense and I
mean it became something I was really passionate about
and then when I met Bill I told him that's how I ate and I
was mostly paleo I guess I was still like kinda like cheating
on typical like gluten treats just because I didn't really know

2. there was something else out there like [00:02:21:19
inaudible] flour and anything like that and so then once we
started dating Bill kinda decided to take the plunge and he
felt really good also and we just kind of made a
commitment to have that as our way of life and not give in
to any other food temptations and it has been that way
ever since.
Rosetta: Can you give me an example of like what you would have for breakfast
on the paleo diet?
Haley: Yeah it kind of changed like our eating has evolved as we weren't more, in
the very beginning it was basically veggie scrambles we
would get a bunch of vegetables and chop them up and
saute them like onions and peppers and broccoli and so we
saute a bunch of vegetables and then add the scrambled
eggs and we will just go split a big veggie scramble with
some avacado and tomato on top and then as our eating
evolved we kind of figured out how we both felt best eating
and not turn into Bill having some sort of starch with
breakfast like plantains or sweet potatoes and sometimes I
would have that also but usually I really like doing some
sort of green vegetable and some poached egg or
something so.
Rosetta: What are the biggest lessons that you learned from being in the kitchen
following the paleo diet?
Haley: I don't know if we necessarily learned any lessons but you know definitely
our cooking skills have grown and evolved and I mean that's
what we do cook and take photos of it so when you do that
everyday.
Bill: I think I have learned from a cooking stand point how beneficial good fats are
in cooking and you know people outside of our little world

3. you know you hear these buzz words like lean meats and
you know you go out and you make like turkey burgers and
stuff that have absolutely no fat and I think from a culinary
stand point you know people are being almost brainwashed
into eating foods that are strict to law the things that make
them taste good and healthy like fat so we just, just before
we got on the phone with you we got a shipment from US
[00:05:07:16 inaudible] meats with six pounds of really nice
quality pork lard so I'm really excited to having more of that
in the kitchen, we cook with a lot of lard, coconut oil,
[00:05:22:02 inaudible] butters it's basically everything that
somebody on the outside would say, oh my God you're
gonna have a heart attack but..
Rosetta: Yeah, especially lard.
Bill : Yeah, I mean we,we answered the door the other night there were some
people who just came to door and I answered with a plate
of plantains fried in lard and they,they were like oh my God
like you're gonna die I just said nope.
Rosetta: Yeah, that's true, some of our relatives that live down South they always
included lard you know in their cooking and baking.
Bill: Right.
Rosetta: What is the most challenging for you in the paleo lifestyle?
Bill: You know I was thinking about that question this morning you know before
we got on the phone that night the thing that really sticks
out to me and keeps coming up again and again is sort of
that the slippery slope of how much sugars that I personally
wanna include in my version of the paleo diet and it's a
tough thing because as paleo bloggers there's, there's
clearly just a tremendous amount of people out there that
really wanna have grain-free baking alternative for treats

4. and cheats so to some degree we sort of feel a little bit of
an obligation to create those sort of things but in our day to
day that's not the way we wanna eat, that's not the way we
do eat but you know just by [00:07:04:21 inaudible] sort of
you know part of the job so I guess my answer is that the
sugar thing is just we always struggle with you know just
being food bloggers how much you know do we, of this do
we really wanna do, it becomes tricky.
Rosetta: What are you most passionate about outside of making great recipes?
Bill: I have a lot of different passions in my, I have been a musician for about 15 or
16 years, I play the drums I also have a car that I race in the
summers with my Dad it's like an old, it's almost like a
vintage Honda with a really pretty incredible motor in it,
the common ground for Haley and I the thing we are both
passionate about is art you know we both have a really
strong art background it's almost like this sort of seamless
thing where it's a course or part of what we do for our
website in creating recipes, well it, it sort of translates to
other things too and that’s sort of the thing that binds us
together.
Rosetta: That's great, that’s great. What's the question that you are never asked
but are dying to share?
Bill: What people never ask us is what we love to talk about.
Rosetta: Could be one of your favorite recipes, a favorite appliance that you used
to make your fantastic recipes?
Bill: We have a lot of favorite appliances you know the thing that’s, that brings up
an interesting story it's, Haley and I are getting married in
August and.
Rosetta: Oh, congratulations.

5. Bill: Thank you, we have been joking so much in the past I don't know we got
engaged in May so it's been just about 7 or eight, 7 months
now but we keep joking that we are not gonna have
anything to register for the wedding because we already
have like all the kitchen stuff so we're really lucky I mean
it’s neat having this be our job you know a day at the office
is a day of cooking in the kitchen or going out in the store
and getting ingredients and yeah yesterday we were doing
recipe development so you know I was tinkering with a few
things in the kitchen and, what were those cupcakes that
you were working on?
Haley: I was trying to make an allergy free cupcake not using coconut or nuts or
and I tried to make it egg free but it really needed eggs but
Bill has a couple of family members that are allergic to nuts
and coconuts and we've gotten several e-mails about that
also so I was trying to create magic I guess.
Rosetta: What are some of your favorite products you use?
Bill: You mean ingredients or..
Rosetta: Ingredients, yes.
Bill: When we are doing the baking we really like the [00:10:34:27 inaudible]
blanched [00:10:35:27 inaudible]
Haley: Our, probably one of my favorite ingredients is duck fat, it just makes
everything taste good.
Rosetta: Duck fat? I never heard of that before.
Haley: Well yeah it's good.
Bill: Yeah, trying to enhance on some of that it’s really good.
Rosetta: And where can I purchase that at? Duck fat.

6. Haley: We find that at [00:10:58:20 inaudible]
Rosetta: Well it's okay, I have to try that.
Haley: It's really good, it has a really mild flavor but it’s great for chicken or turkey
but we will cook vegetables in it and it's great.
Rosetta Can you use it for baking also?
Haley: Yeah.
Bill: We could, it has a little bit of a sort of a poultry flavor to it but it’s not
completely overwhelming
Rosetta: Okay, what about...
Bill: Sorry, you broke up can you repeat that?
Rosetta: Sure, what types of [00:11:38.00 inaudible] would you use with the duck
fat?
Bill: I mean it depends on what you're making, I just have ours, looking at our
turkey recipe last night when we were working on our blog
and it’s a thanksgiving type turkey and we fill in together
and we'll rub the turkey with that and then bake it, but we
use duck fat for a variety of things I'll saute plantains in
them geez, what else do we use it for? the duck fat.
Haley: The duck fat? I'll throw it on vegetables that were roasting in the oven,
yeah really anything you can use it for a lot of things.
Bill: Yeah.
Rosetta: So I could do it that with the dressing?
Bill: Like for?
Rosetta: For salads?
Bill: For salad dressings? No.

7. Haley: No, it’s a saturated fat so it’s..
Rosetta: Oh, it’s saturated. Okay
Haley: We can probably make it into a warm dressing.
Rosetta: A warm dressing. Okay, that sounds good.
Haley: Yeah.
Rosetta: Okay. Do you have anything else you would like to share with me?
Bill: Well, let’s see we're, I guess it would be I guess this is the part of the thing
where we shamelessly promote our own stuff.
Rosetta: Right.
Bill: Right now we are working on our second cook book it’s called " Gather : The
art of paleo entertaining " and we've been working on that
since well pretty much daily since July but we've actually
been shooting things for it for over a year now, it’s been a
long time coming and that cook book is all about
entertaining as the title says, so it’s these really elegant
planned out menus and it’s not, it’s not the type of book
where you can't use it you don't entertain you can certainly
pull a recipes here and there and we have all sort of really
great, new ideas nothing that’s been published before so it
s a completely new sort of cook book, we have.
Rosetta: Thinking of entertaining with the holidays coming up could you
recommend one quick recipe that a person could use with
their you know their entertaining, that would impress the
family and friends?
Bill: Yeah, I mean if you're looking for something really impressive we have a
recipe on our website for prime-rib, once I get off the
phone I will double-check that it’s there but.

8. Rosetta: Okay.
Bill : Yeah we do a prime-rib around the holidays which is really impressive it’s a
great cut of meat and if you get the bones [00:14:17:01
inaudible] the rib it just looks like a classic sort of a standing
rib roast for the holidays something like that.
Haley: Yeah, that’s, standing rib is a great recipe for the holidays if you're serving
dinner because it actually does not take much to make a
really great prime-rib it doesn't take a lot of seasonings or
anything like that and you really just stick it in the oven for
a short amount of time because you want it to be medium-
rare so it’s, depending on the size of the roast it could take
maybe an hour to cook and you really don't have to do
much to it to get a really amazing roast so that’s a really
simple way to serve a really elegant looking meal.
Rosetta: Okay, I will remember that and what would you suggest I serve with
that?
Haley: Mashed cauliflower is great, you could do a really nice winter-salad, any
sort of roasted winter vegetables are good, I think that's,
that’s what I would do. We have a recipe in our, in our new
book coming out for grain-free yorkshire puddings which is
typically served with standing rib-roast but we can't give
you that recipe yet.
Rosetta: Oh, okay, then I have something to look forward to?
Haley: Yeah.
Bill: Sure.
Rosetta: Okay, possibly I can put that in my magazine in the spring.
Bill: Yeah, yep.
Rosetta: How does that sound?

9. Bill: Yep.
Rosetta: Yep, that sounds good, yeah, cause I know some of my subscribers are
always looking for new recipes you know so this is gonna be
great, fantastic.
Haley: Yep, well if they are looking for recipes our website has about 400 on, 400
recipes on it right now and in the New Year we're planning
on starting to allow people to upload their own recipes to
our website which is going to be really cool because our,
our website has a companion app for the iPhone and
android so you can take any recipe that’s on our website
with you and it’s got a meal planner, you can generate
shopping list if you select a variety of recipes that you
wanna make so essentially if you enjoy paleo cooking you
can upload a recipe to our website and then take it with
you on your phone and make shopping lists it’s gonna be
really cook so.
Rosetta: That's great because a lot of the challenges that people have is when
they go on vacation is to what to eat you know say like for
breakfast, that will be great, that’s gonna be great.
Bill: Yeah, vacation can be hard it’s tricky to navigate sort of how that all works so
I don't know there's, try to think of anyone out there
[00:17:20:05 inaudible] weren’t [00:17:21:18 inaudible]
gonna do something about that.
Haley: [00:17:24:05 inaudible] I'm not sure.
Bill: [00:17:25:19 inaudible] okay, that didn't work.
Rosetta: Okay, that's a, that’s a laugh.
Bill: Yeah.

10. Rosetta: Yeah, okay I guess we will end this interview and thank you for all your
information and keep making those great recipes and I'm
looking forward to making that prime-rib and I have to blog
you, I want you to know how it turned.
Bill: Sure, well thanks for having us in your show we really appreciate it.
Rosetta: Yeah, it’s been great.
Haley: Thank you.
Bill: Alright.
Rosetta: Congratulations again.
Haley: Thanks.
Bill: Thank you.