• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Paleomantic

Real Food, Radiant Health, (R)evolutionary Lifestyle

  • Home
  • Angie B
  • Recipes
    • Autoimmune Protocol
    • Breakfast
    • Mains
    • Sauces, Condiments and Spreads
    • Snacks
    • Sweets and Treats
    • Soups and Stews
    • Vegetables, Salads and Sides
    • Autumn / Winter
    • Spring / Summer
    • Whole 30
  • Health & Lifestyle
  • Coaching and Resources
  • Paleo FAQ
  • Work With Me

Paleo Bread with Cassava Flour and Flax Seeds – Nut Free

June 6, 2016 By Angie 27 Comments

A nut-free Paleo Bread that has a consistency like a light wholemeal, and is wonderful toasted.

Sometimes you just want bread. Freshly sliced and topped with fork-mashed avocado, a sprinkle of lemon juice and freshly ground rock salt. Lightly toasted, then lathered with mayonaise, a sliver of smoked salmon and a fennel frond. Rubbed with fresh garlic, smeared with tomato paste, dressed with ribbons of proscuitto crudo and grilled to Bruschetta perfection. Warm bread trickled with honey and sprinkled with crushed walnuts. I could go on, but you know what I’m talking about. Sometimes you just want a loaf of grain free, nut free Paleo bread to put stuff on. Nothing fruity. No vegetables hidden inside. No exotic flavours or interesting textures or difficult ingredients. Just a decent loaf of bread. Like this one.

Paleo Bread with Cassava Flour and Linseeds – Grain Free, Nut Free

A satisfying nut-free Paleo Bread made with Cassava Flour and Flax seeds. It's like a light wholemeal, and is wonderful toasted.

One of the problems with grain-free baking, as I’ve mentioned in earlier posts, is that the quantities can leave you disappointed. Grain-free alternatives to wheat flour are expensive, and they don’t have the amazing gluten-inspired rise factor. I feel a little let down when I click through a gorgeous image that I’ve found on Pintrest, only to find that the cashew-cream cheesecake or the sandwich loaf has been made in a tiny tin. It’s like when Gino’s is closed and we try our luck at a different Osteria, where the grilled ribs are as tasty but the servings less generous. We want to eat. We like feeling full.

A satisfying nut-free Paleo Bread made with Cassava Flour and Flax seeds. It's like a light wholemeal, and is wonderful toasted.

I got around the problem in the wonderful Apple Cake recipe by adding a handful of dried mulberries, which sort of dissolve into the rest of what’s going on. But for this bread, I just wanted something plain. And I didn’t want to bulk up with ground almonds – in the interest of keeping my immune system tamed, I ration my use of nuts and seeds. While my biscuit tin is full of All Day Biscotti, for example, I won’t use ground almonds for other recipes. But linseeds – also known as flax seeds – I don’t use so often, and they’re wonderful because they double in quantity when they’re ground. I’ve also read – but I have no idea where – that if you want to receive the nutritional benefits of linseeds – such as the Omega 3 – you must grind them first, otherwise they’ll just pass right through, intact.

In this recipe, the Linseeds add lovely texture to the bread. It’s like a light wholemeal. And the quantity is okay. It’s not a high, fluffy sandwich bread, but nor is it a pumped-up flat bread. It’s good. It has flavour, consistency, it slices beautifully and toasts to a golden crispyness. We like it.

A satisfying nut-free Paleo Bread made with Cassava Flour and Flax seeds. It's like a light wholemeal, and is wonderful toasted.


In the baking mood? You might also like this recipe for Apple Chutney. And this one for my famous All Day Biscotti.

This recipe has been shared on Allergy Free Thursday, and was a featured recipe here.


Are you able to live without bread and baked goods? Not for the 30 days of a Whole 30  – but long term? I find it’s a pleasure too good to give away completely –  definitely  part of that complex interplay between food and emotions.  How is it for you? Let me know in the comments, and if you happen to make this recipe, be sure to give it a rating, take a snap and tag me on Instagram @paleomantic.

Thanks so much for your time here – don’t forget to sign up for the News and grab your Free Printables at the same time.

Big thanks for all your Shares on Social and for your Pins – every share helps spread the message about our Paleo Diet and Lifestyle.

And thanks for purchasing through the Affiliate Links here, whereby you, of course, never pay full price, and the small commissions help to keep the blog running, and keep the information freely circulating for all.

Best Wishes, Good Health and Happiness.

3.8 from 4 reviews
Paleo Bread with Cassava Flour and Linseeds - Grain Free, Nut Free
 
Save Print
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
 
Sometimes you just want bread. Freshly sliced to top with avocado, or lightly toasted for mayo and smoked salmon, or rubbed with garlic for bruschetta, or warm from the oven and drizzled with honey. Sometimes you want a good, simple Paleo loaf. Like this one.
Paleomantic: Paleomantic
Recipe type: Breakfast, Snacks
This fits: Paleo
Serves: 30 slices
Ingredients
  • 2 cups Cassava Flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda (baking soda)
  • ½ cup linseeds (flax seeds)
  • 100 grams butter or coconut butter
  • 3 eggs, lightly beaten
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • ¼ cup (60 mls) water
Instructions
  1. Preheat oven 180°C / 350°F, and grease a 25cm x 10 cm (10inch x 4 inch) loaf pan with a little of the butter or coconut oil.
  2. In a bowl, lightly combine the cassava flour, baking powder and bicarbonate of soda.
  3. Using a coffee bean or spice grinder, whiz the linseeds until they resemble a course flour. Cut the butter or coconut oil into small pieces.
  4. Place the ground linseeds and the butter into a food processor fitted with the 'S' blade and process on low speed until they are well creamed.
  5. Add half of the flour with half of the beaten egg and continue processing on low speed.
  6. Add the other half of the flour and egg, followed by the honey, vinegar and water. Process until well combined, stop and scrape down the sides of the bowl, then process lightly again. The result will be a sticky batter, as opposed to a dough.
  7. Spoon the batter into the loaf pan, spreading it out evenly and smoothing the top with a rubber spatula.
  8. Bake for 40 minutes. The bread is cooked when golden and crusty on the top, and when a skewer inserted into the center comes out clean. Wait 10 minutes before turning out.
  9. Enjoy!
3.5.3208

[amazon template=iframe image&asin=B00004SPEU][amazon template=iframe image&asin=B01AXM4WV2][amazon template=iframe image&asin=0544609719][amazon template=iframe image&asin=1519600283][amazon template=iframe image&asin=0982207786]

SaveSave

Share the Love!

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Reddit (Opens in new window)

Related

Filed Under: Autumn / Winter, Breakfast, Snacks Tagged With: autumn/winter, breakfast, Paleo Recipes, snacks, spring/summer

Previous Post: « Strawberry Shortcake – Paleo, Easy, Divine
Next Post: Oregano Crackers with Avocado and Mint Dip – Paleo, AIP, Gluten Free »

Reader Interactions

Comments

  1. Sthar

    June 8, 2016 at 2:07 pm

    Ciao Angie,
    Che cosa è cassava farina ?
    I like your blog. You always have interesting articles. And nice recipes.
    Have a nice day

    Reply
    • Angie

      June 9, 2016 at 9:20 am

      Hi, Sthar, thanks for dropping by. Farina di Cassava è una farina dal tubero, Cassava. Chiamata anche ‘Tapioca’, o ‘Manioca’. Si trova nei supermercati Asia/Africa qui in Italia, e anche nei negozi biologico. L’unica cosa importante è d’essere sicura che stai prendendo ‘Farina’ di Cassava/Tapioca/Manioca, e non la Amido. L’Amido è molto bianco, come un amido di potato. Invece la farina e come…. farina! Best, A

      English: Cassava Flour is flour made from the tuber, Cassava. It’s also known as Tapioca or Manioca. Here in Italy you can find it in the Asia / Africa supermarkets, and also in Organic stores. The important thing is to make sure you’re buying the Flour and not the Starch. The starch is very white, like a potato starch, whereas the flour is like… flour!

      Reply
      • Sthar

        June 20, 2016 at 1:19 pm

        Thank you

        Reply
  2. Monique

    June 9, 2016 at 5:27 pm

    I really like the look of this bread! I’ve been struggling to track down cassava flour in London, but when I find some this is on my list of things to try!

    Reply
    • Angie

      June 12, 2016 at 5:24 am

      Hi Monique, Thanks for dropping by – I’m sure you could find Cassava Flour in any Asia / Africa supermarket – that’s where we get ours from here in Italy. It might be called Manioca Flour or Tapioca Flour. I’m curious to know whether Whole Foods in has it – I’ll be scouring the store from top to bottom next time I’m in London for all sorts of Paleo products that are hard to find here! Best, A

      Reply
    • sandi

      July 5, 2016 at 10:04 pm

      Amazon do Tiana brand cassava flour in the UK.. I have used it and it is very good

      Reply
  3. Eli Katz

    June 11, 2016 at 5:53 pm

    Hey! Thanks for the receipt, I was waiting for a Cassava bread receipt for a long time.
    I just tried it and the mix came out super dry… I tried adding some more water but didn’t help, any thoughts?

    Reply
    • Angie

      June 12, 2016 at 5:29 am

      Hi Eli, I just responded to your message on Facebook. Yes, the mix is quite dry – that way, when baked, it’s a bread as opposed to having a cakey consistency. You need to smooth it into the pan with a spatuala, you can’t pour it. But it should hold together well when it’s baked – as you can see in the photo’s, I can slice mine easily. I wonder if the brand of Cassava flour makes a difference? I’m using flour, not starch, and I buy bags from the Asia/Africa supermarket. I would add water just a tablespoon at a time to reach that sticky consistency. Next time I make it, I’ll take a photo and add it to the post – thanks for your feedback! A

      Reply
      • Eli Katz

        June 15, 2016 at 11:55 pm

        Hi Angie, thanks for your reply! (on both places).
        The mixture ended up very dry and didn’t hold together at all… after baking it didn’t raise at all and was more like a biscotti then a bread 🙂
        (not as dry though)
        I used the Otto Cassava Flour which I got online here in the US – I might try it again with another egg as you suggested.
        Thank you very much!

        Reply
        • Angie

          June 16, 2016 at 11:06 am

          Hi Eli, well, that’s really interesting, and I’m so sorry it didn’t work for you – I hope it was edible, at least – I know Otto’s isn’t cheap. I can’t get it here, but I’ll be in Australia for Christmas and I’ll buy some there. I wonder why it didn’t rise? Maybe your baking powder or baking soda has lost it’s oomph – have a look at this post which explains the chemistry, and why it might go wrong: https://www.simplyrecipes.com/the_difference_between_baking_soda_and_baking_powder/ Anyway, I’ll make the bread again in the next couple of days, and add some step-by-step photos, and hope it’ll solve the problem. Best, A

          Reply
          • Eli

            June 20, 2016 at 8:46 pm

            Hi Angie, I tested the baking powder as suggested and it’s ok (it’s paleo home made/blended baking powder) – i’m going to try the receipt again with 2 changes – i’m going to add another egg and mix it manually rather then using my food processor (I have a Cusinart, maybe it’s not strong enough?)
            Thanks again for the receipt and for the quick reply – i’m sure it will work eventually – it looks really good in your pictures!

          • Angie

            June 21, 2016 at 6:02 am

            Good luck!

        • Monty

          October 20, 2017 at 12:30 am

          Eli, Angie
          Was really interested to hear how your modifications turned out. My first trial also turned out like biscotti. I followed the instructions to the T. It turned out with a sticky consistency just as described. But mine also did NOT rise. I was disappointed and thought that it may be the cassava flour because I tried the Wolfgang Puck recipie in the bread maker with yeast and it ALSO did not rise. At any rate, however, I’ve enjoyed eating this bread as a snack because it’s so flavorful. I can’t help but wonder how perfect this bread would be if it only would rise. I want to make more, but I’m hesitant until I can find a more specific description of getting it right. By the way, I am disappointed that I tried to rate it as 3 stars and it only lets me make it 4 or 5. Sorry, but you need to fix this.

          Reply
          • Angie

            October 25, 2017 at 2:04 pm

            Hi Monty, Well, isn’t that strange? This is seriously one of my go-to favorite recipes, and I really don’t know what to suggest, especially if you followed the recipe exactly. I have to say that we’re not talking about bread-as-you-used-to-know-it here – it’s never going to rise in the same way that a wheat flour bread will rise, because it doesn’t have the gluten or any other agents which contribute to that fluffiness. For me, it rises enough to allow me to slice, freeze and toast it, and then to carefully spread it with soft butter and honey. Try my other favorite bread recipe to date – the Three Seed Paleo Bread. Maybe that will work better for you. I hope so. Thanks for the feedback about the rating – I’ll go and check it now. Best, Angie

  4. Latifa Lipton

    July 13, 2016 at 9:48 pm

    Hi Angie…I am wondering if i can replace the eggs with chia, flax or gelatin “eggs” do you think it would work? I hate to waste the cassava flour…it’s so expensive.

    Thanks
    Latifa

    Reply
    • Angie

      July 14, 2016 at 7:23 pm

      Hi Latifa… Oh, I don’t know… To be honest I haven’t played around much with egg substitutes. The flax seeds in the bread are certainly already contributing to its consistency, but I don’t know if it would hold together without the eggs. I doubt it somehow. Have you used egg substitutes for other recipes? The only time I’ve tried using gelatin was following a Banana Bread recipe on Healing Family Eats and it worked! But that was a very moist cake, whereas this bread is quite dry. Try the Asia/Africa supermarkets for Cassava flour if you have any around – it costs much less than the branded flours. Good luck, and if you do try with egg subs, let me know!

      Reply
      • Latifa Lipton

        July 15, 2016 at 3:23 pm

        Thanks Angie!

        Reply
  5. Sally Hepplewhite

    March 27, 2017 at 11:45 am

    Hi – is it possible to do this recipe if you don’t have a food processor? Like beating the ingredients in step 4 together with a wooden spoon?

    Thanks, Sally

    Reply
    • Angie

      March 27, 2017 at 6:13 pm

      Hi Sally, Yes, I’m sure you could make it by hand. I still sometimes make my cake batters using a wooden spoon – it’s a different experience, somehow feels like more love is being folded into the batter. If the butter or coconut oil is too hard for creaming, I just massage it with my fingers to get it going. Hope you love the bread! A

      Reply
  6. Victoria Princewill

    August 25, 2017 at 5:51 pm

    If you were allergic to egg whites and wanted to make this without egg would it be possible?

    Reply
    • Angie

      August 27, 2017 at 7:47 pm

      Hi Victoria… Oh. I don’t think it would work without eggs – you really need them as the binding agent. You could try it using gelatin instead, but I think the result would be quite different, and I’m not sure that it would hold together. If you happen to try it with gelatin, let
      me know how it turns out! A

      Reply
  7. Margaret

    March 9, 2018 at 11:36 pm

    This recipe needs some improvement imho. Bread comes out very dry and the dough doesn’t hold up together. Doesn’t look or taste like bread at all.

    Reply
    • Angie

      March 11, 2018 at 5:10 pm

      Margaret, Thank you so much for your feedback. Yes, I am most certainly going to work on improving this recipe. It’s weird – it works for me, but it’s obviously not working for others. I’ll get onto it! Better Paleo Bread can be done! Best, A

      Reply
  8. Christine Thorson

    April 15, 2018 at 5:55 pm

    This bread is awesome! I had a little oops and accidentally added an extra 1/4 C. of water. After reading the comments and thinking my batter was too doughy and not sticky enough I added a few extra Ts of water and an extra egg. I mixed these in with my hands and kneaded the dough. It rose beautifully and the taste is delicious. I will definitely make again and this will be a go-to bread recipe for sure! The texture is very light and tastes like regular wheat flour bread to me. I did add an extra 5-7 minutes to the baking time, which helped for my extra added water and egg. Thanks for the delicious recipe!

    Reply
    • Angie

      April 17, 2018 at 10:56 am

      Christine, Thank you for your feedback! I’m so glad that your bread worked so well. Your variations are brilliant – both the addition of an extra egg, and hand kneading it. I’m going to try it, can’t wait! I’ve also thought about making it as a round loaf – rather than smoothing it into the tin, just shaping it into a form on a baking sheet. Onwards with the Paleo Bread Experiments! A

      Reply
  9. Ariel

    November 20, 2018 at 2:57 pm

    I cant seem to get this into a “sticky batter” vs a dough during the blending process. Its very much like a dough and thick. Then it comes out so dense. I dont understand what im doing wrong. Please help. I really want this recipe to work. Thank you so much.

    Reply
    • Angie

      November 22, 2018 at 6:14 pm

      Hi Ariel, Is it possible that you’re using starch instead of flour? Sometimes you find the flour being sold as tapioca, manioca or cassava… so it’s easy to be confused. Starch is very white. Flour is just like flour. I’ve actually simplified and improved this recipe: you’ll find the new version here: Paleo Bread -Great for Toasting. . Give this new version a go. It should work! Good luck! Angie

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

3 × 4 =

Rate this recipe:  

Primary Sidebar

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Hi, I'm Angie. Thanks for popping by. I'm here to help you say goodbye to allergies, reduce inflammation and lose weight... naturally and forever. Scout around the website, there's loads of information. And when you're ready to make real, sustainable changes, get in touch and I'll talk you through my Primal Health Coaching programs. You don't have to live with the pain - trust me. Been there, done that, I know. I'm looking to meeting you, and I look forward to helping you live a much healthier, happier life.

Need help reaching your health and wellness objectives? Call Me for Coaching!

Angelina Brazzale is a certified Primal Health Coach. She cna help you reach your goals of health and vitality through evolutionary diet and lifestyle practices.

The Paleo AIP Instant Pot Cookbook

The AIP Instant Pot Cookbook contains over 140 recipes by the best Paleo AIP bloggers, all using the Instant Pot.

Looking for Something?

WHAT’S NEW ON PALEOMANTIC

  • How To Rehydrate Sun Dried Tomatoes in 3 Easy Steps
  • Rocket, Parmesan and Balsamic Salad with Strawberries
  • 5 Stages of Grief and Loss – Elizabeth Kübler-Ross
  • Chocolate Slab with Macadamia Nuts and Almonds – For Dark Chocolate Lovers
  • Chocolate Coconut Rough – 4 Ingredients, Easy, No Bake

Do You Know?

Like many bloggers, I use various forms of Affiliate Links and advertising here on Paleomantic. When you click on one of these links and make a purchase, I earn a commission for having provided the lead. You, of course, will never pay more than the set price. The small commissions help keep the blog sustainable. They keep it alive, and keep the information freely circulating for all. Thankyou so much for your support. Blessings.

Disclaimer

I’m neither a doctor nor a nutritionist, but, as a Primal Health Coach, I can work in collaboration with them.  I’m a person with a passion for health, food and learning, and I want to share my findings with you. All opinions expressed here are my own. Be sure to seek the supervision of a licensed healthcare professional before making changes to your diet or prescription medications.

Footer

INSTAGRAM

angie_b_quality_life

🔸Primal Health Coach
🔸 Steering Women away from Physical Meltdown and towards a Quality Life
🔸 Nutrition, Inflammation, Yoga & Meditation

I just made a Reel! First time, thus not a very go I just made a Reel! First time, thus not a very good one. Like everything: you’ve got to practice.

In my first year of healing (2014-15) I did a Reset 4 times. Food is complicated. It’s so obviously not so much about nutrition as it is about addiction, emotions, habits. About how we identify ourselves and how we define happiness, togetherness, family, ritual, reward.

Takes a long time to reprogram all that. But you keep practicing. It gets easier. And then at some point the new way of doing things becomes natural, normal, the new you.

For me, it’s worth it - to not be dependent on pharmaceuticals & painkillers. To not be paying health professionals of all kinds every week. To be managing my situation through food & lifestyle choices. To feel strong.

If you need help setting up a new Heath practice & sticking to it until you get there - get in touch. I was at the point where I said, “I’ve got nothing to lose.” If you’re at that point, I can tell you - nothing to lose, and a lot to gain. 🙋🏻‍♀️❤️

#paleoreset31 #primalhealthcoach #womenshealthcoach #womenshealthmatters #girlbossmindset #metabolicrenewal #metabolicbalance #inflammationrelief #inflammationdiet #stressmanagement #stressrelieftips #paleodietlifestyle #primalblueprint #loseweightforgood #autoimmunediet #acidreflux #guthealthiseverything #healyourbody #healyourgut #leakygutdiet #womanbefabulous #womensupportingwomen
Caesar Salad! How good is it? Boiled egg, anchovie Caesar Salad! How good is it? Boiled egg, anchovies, shards of aged parmigiano, bacon cubes and croutons fried in the bacon fat. Perfectly, wonderfully balanced.

I made my 3-Seed Paleo loaf the day before so it was ready for the croutons. And we don’t have cos lettuce here so I used Belgium Endive. It was great. One of those dishes that when you make it, you think, why don’t I make this more often?

I adapted the recipe from Stephanie Alexander’s “The Cook’s Companion”.

This is how I made the dressing:

🥄 1 teaspoon salt
🥄 1/4 teaspoon freshly ground black pepper
🥄 1 teaspoon Dijon mustard
🥄 1 teaspoon lemon juice
🥄 2 tablespoons red wine vinegar
🥄 1/2 cup extra virgin olive oil
1 egg

1. Mix all ingredients together in a screw top jar. Shake well and set aside.

Fabulous. Try it!

#paleorecipeshare #paleorecipes #paleorecipe #caesarsalad #saladinspiration #saladrecipes #antiinflammatorydiet #glutenfree #glutenfreefood #grainfreerecipes #goodandhealthy #justeatrealfood #inflammationfree #inflammationfighter #foodstagram
All dietary fats have received a lot of bad press All dietary fats have received a lot of bad press over the last 70 years... but they're making a comeback. The good ones, that is. The evil ones should be abolished for life. Do you know the different families?

	🍳	Saturated fats are an excellent source of fat, especially for cooking
	🥑	Monounsaturated fats are a great source of fat
	🥐	Polyunsaturated fats are difficult
	🍟	Trans fats, or “partially hydrogenated fats”, are poison...

🥑🥥 Healthy fats are super satisfying. They taste good and, together with complete, quality protein, they provide the feeling of satiety. With the right amount of fat in our meals we feel full for a long time, which means we’re less likely to go hunting for unhealthy snacks.

💎 If you want to read more about the fat families and what foods contain them, the post is up on the home page of my website now. Jump to my bio, click through & scroll down. Or, it’s here:

🇬🇧 https://angiebqualitylife.com/good-fats-bad-fats-and-poison/
🇮🇹 https://angiebqualitylife.com/it/grassi-buoni-cattivi-e-veleno/

And if you want to know how easy it is to reset your health, download the free guide that you’ll find in my bio. 🙋🏻‍♀️

#paleoreset31 #healthyfats #healthyfat #healthyfatsburnfat #healthyfatsaregoodforyou #healthyfatloss #healthyfood #metabolismo #metabolicbalance #metabolichealth #metabolicrenewal #womenover40 #womenover50 #perimenopause #healyourbody #healwithfood #paleodietlifestyle #paleo #primalblueprint #primalhealthcoach #womenshealthcoach #qualitylife #guthealthiseverything #saturatedfat #inflammationdiet #inflammationrelief #inflammationfighter
Metabolismo, Infiammazione. Immunità. WEBINAR FR Metabolismo, Infiammazione. Immunità.  WEBINAR FREE, LUNEDI 22 FEB. 

Lunedì sera parlerò dell'interazione tra questi aspetti della nostra salute. Ho messo insieme un affascinante webinar e spero che tu possa partecipare. 

👍 Sì, è gratuito. 
⏰ Inizia alle 19:00 (Italia) e dura un'ora. 

🔗 Per partecipare, passa al mio profilo, clicca sul link, e in cima alla link tree vedrai “Paleo Reset 31 Italia - Webinar & Guida”. 
✏️ Aggiungi il tuo nome alla lista e ti invierò il link Zoom lunedì. 

Da non perdere! Sto condividendo molte informazioni in modo “facile da digerire.”🙋🏻‍♀️ Ci vediamo lunedì 22 febbraio.

Oh, sparga la voce a tutti le amiche che potrebbero essere interessate! Grazie! 🙏

#paleoreset31 #metabolismo #infiammazione #stress #immunità #paleodieta #paleoitalia #primalhealthcoach #primalblueprint #paleodietlifestyle #saluteebenessere #salutebenessere #salutefemminile #salutedonna #donneforti #metabolicbalance #immunitysupport #inflammationrelief #inflammationdiet #yourhealthmatters #expatsinitaly #thiene  #vicenza
Constipation. Diarrhea. Bloating. Cramps. Gas. Tho Constipation. Diarrhea. Bloating. Cramps. Gas. Thought that was all normal. I mean, I’d lived with it all my life.

When I was around 28 I had sinusitis for the first time. Thought that was normal -everyone else suffered it. Over 10 years it evolved into a copious and weird production of mucous. Anything that I ate: mucous. At night, swimming in mucous.
Didn’t think it was normal, but had no idea what it was.

There was the depression. The brain fog. The chronic fatigue. Thought all that was kind of normal. Female stuff.

Then there was the tendinitis. Thought that was normal - a side effect of the work I was doing. That eventually evolved into chronic pain and debilitating contractions when I was in my mid 40s. No health professional could explain what was going on.

Then the blood tests came back positive for auto-immunity. A future dependent on painkillers and pharms? That was scary.

I was lucky. In 2014 my husband and I committed to trying this new, strange Paleo diet thing for 30 days. Everything changed. Suddenly. Incredibly. For the better. For both of us.

What we learnt was that all of that stuff was not normal. They’re all signs that the immune system is working overtime. And you just need to give it (the immune system) a break. 

🦋 Learn more. Jump to my bio, click & download my free Guide: Health is Easy.

👏 Changing habits takes a little time and effort, but oh man, it’s so worth it.

#constipation #diarrhea #bloating #gas #abdominalcramps #sinusitis #mucous #depression #chronicfatigue #brainfog #tendinitis #musclecontraction #backache #autoimmunity #paleodiet #paleodietlifestyle #primalblueprint #primalhealthcoach #immunesystem #immunesystembooster #womenover40 #womenover50 #perimenopause #perimenopausehealth #womenshealthcoach
Metabolismo, Infiammazione, Stress. Non puoi raggi Metabolismo, Infiammazione, Stress. Non puoi raggiungere il tuo potenziale quando la tua salute è compromessa. E la salute è facile! La primavera è un ottimo momento per fare un Reset.

🙋🏻‍♀️Non esitare: il mio programma inizierà presto. Vai al mio profilo, clicca sul link, scarica la Guida, mettiti in contatto.

🦋Questa è una Detox-è-Reset affascinante e divertente per donne favolose. 

Quando ti iscrivi ricevi:

💎 Educazione - Sapere è Potere
💎 Motivazione e Supporto Quotidiano - Tieniti Connesso al Processo
💎 Coaching - Sono Qui per Aiutarti
💎 Risorse - La Guida Completa, da A a Z
💎 Ricette - “Easy & Esssential”
💎 Comunità - L’Unione fa la Forza!

Metti il tuo nome sulla mia lista. Sarà fantastico e sentirei la differenza entro Un mesi. Tutte lo fanno. 💪👏

#paleoreset31 #paleodieta #paleoitalia #coachingitalia #perderepesosenzastress #perderepesocongusto #infiammazione #infiammazionecronica #metabolismo #metabolismoveloce #gestirelostress #dolori #dolorimuscolari #doloriarticolari #dolorimestruali #autoimmunità #motivazionedelgiorno #salutedonna #salutenaturale #donnaitaliana🇮🇹 #donneforti💪 #iocredointe #coachitalia #expatsinitaly
Happy Valentines Midmorning Coffee... with Homemad Happy Valentines Midmorning Coffee... with Homemade Baci & flowers. ❤️

The Baci! Find the recipe a couple of posts back, or it’s up on the home page of my website. But here’s the trick: substitute the 3 tablespoons of water with rum. 😉 So good.

#valentinesday2021 #valentinesgift2021 #valentinesflowers #valentineschocolate #sanvalentino2021 #sanvalentino❤️ #happiness #togethernessishappiness #closeconnections #healthycouple #healthyrelationshipsmatter #healthychoicesmatter #healthychoices4ahappylife
Load More... Follow on Instagram

PALEOMANTIC

Hi there, I'm Angie. I help women heal from Pain, Stress, Excess Weight, Burnout, Autoimmune & Allergies... Naturally & Forever.
Read my story here

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Copyright 2014 Paleomantic

We use cookies so that you the best experience on our website. If you continue poking around here, we'll assume that you're okay with this.Ok