Author Archives: hawaiianpaleopirate

About hawaiianpaleopirate

im living a paleo lifestyle in hawaii!

Pumpkin Brownies

Pumpkin Almond Butter Brownies


2 cups Almond Butter
1 1/2 cups Canned Pumpkin
2 eggs
2/3 cup Honey
2 tsp Baking Soda


Combine all ingredients in a bowl. Mix well. Pour into a greased 9 x 13 pan. Bake at 350 for 25 minutes or until a toothpick inserted comes out clean.

I tried this, it was good….:)

Hawaiian Lau Lau

One of the best Hawaiian Paleo dishes I love is Lau Lau. I eat it all the time. Luau leaves are fresh, from the Taro plant. It may be hard to find on the US. Mainland. I heard some people use spinach in its place, but it would be hard to wrap. I got the recipe from the food network:

12 to 24 large luau leaves (leaves of the taro root plant), as needed to wrap proteins
1 (2 to 3-pound) pork butt, cut into 6 pork-chop sized slices
6 (6-ounce) boneless chicken breasts
12 (3-ounce) pieces sablefish, butterfish or other fish of your choice
Sea salt, as needed to taste

24 ti leaves to serve as wrappers, or aluminum foil (ti leaves are not to be eaten, but are used as the packaging material to bake/steam the luau leaf packets)

For the luau leaves, have a large bowl of ice water standing by. In a large pot fitted with a steamer basket (or use a stainless steel colander with handles), steam the luau leaves until soft but still bright green, and then plunge the steamer basket into the ice water to stop the cooking. Set the steamer basket on a utility platter or over a pot to let drain well and cool.
Lay the steamed luau leaves out on your work surface, then lay a piece of chicken or a piece of pork on each leaf topped with a piece of fish. Season with sea salt. Enclose the meat and fish in the luau leaves and then package them in ti leaves or aluminum foil. If you are using ti leaves, arrange the leaves perpendicular to each other in across arrangement. The stem of the ti leaf acts as the “string” to tie the package shut. The chicken and pork lau lau can then be cooked in an imu (the earthen oven) or in a conventional oven at 350 degrees F until cooked through, about 1 hour.

Bad family genes?

Genes can make you predisposed to cancer, diabetes, heart disease or obesity, but that doesn’t mean you’ll necessarily get it. If you send your genes the signals to activate those diseases, then maybe yes. Bad food, toxins, lack of sleep, stress, etc. send the wrong signals. Why not send your genes the right signals using a good diet, good exercise, and limiting toxic exposure. Maybe you will never get those problems. You have a say in the matter. Think of the bad genes all loaded up in a gun. All ready to fire. “Your genes load the gun, but YOU pull the trigger”.

Countries with low obesity rates

Obesity seems to have the same cause the world over, in both humans and lab animals: It results from food toxicity compounded by malnourishment.

The most important food toxins to watchout for are cereal grains (especially wheat), omega-6-rich vegetable oils, and fructose from sugar and corn syrup.

Japan and Korea have one of the lowest obesity rates in the world. What are they doing right?

Well, everything:

Their staple starch is rice, not wheat. Rice is the only non-toxic cereal grain and one of our “safe starches.”
They consume far less vegetable oils than Americans.
They consume far less sugar than Americans.
With a minimally toxic diet, it’s almost impossible to become obese, says Paul Jaminet author of the perfect health diet.

Are you a sugar burner or fat burner?

When we live our lives eating a carbohydrate and sugar burning (for energy) type diet, you have a roller coaster type hormonal response in your body. You eat the heavy load of sweets or carbs, and the glucose in your blood soars. Glucose(sugar) is damaging too many body systems, so your body tries to reduce the sugar content in your blood to the very least amount necessary for function. Insulin is released which then reduces the sugar in the blood. It sends the calories to be stored in the muscles, liver, and then to fat cells. This sugar crash sends a signal to the brain, that your sugar content is to low. So what does the brain do? Cause you to crave more carbs and sugar. This process occurs day in, day out, meal after meal, eventually making us fat and sick. If you do what we are genetically programmed to do, use fat as fuel, this does not happen.

All calories are not the same. It’s not all about calories in, calories out. It’s a bit more than that. The foods that cause obesity are not the ones in the store that are highest in calories. The most fattening foods are those that fluctuate your sugar and insulin levels. The HORMONE response is what you should be concerned with. It’s the poor quality carbohydrates and sugars that make us fat, and sick…..

It’s everywhere!

Availability is one of our major problems when it comes to health and obesity. In paleolithic times we were programed to seek out carbohydrates and sugar. It was not readily available and it was hard to find. When we found them, lets say a starchy tuber, it took time and energy to dig it up. This would give us a good workout.

Now days, just walk into a supermarket, and get as much as you want. No effort. No limits. This combined with our hardwiring to like sweets is making us fat. Sometimes I believe it’s not all of our fault we are obese.