About Me

Hi, internet friend! I’m Chelsea, and I think life should be full of flavor.

Chelsea @ DoYouEvenPaleo.net

I started DoYouEvenPaleo.net to document my quest for flavor on my plate and in my life. I want to create meals that are nourishing and satisfying — but not boring.

For too long, I thought my life was bland. I felt directionless, unmotivated, and purposeless. Maybe you can relate?

Eventually, I realized I couldn’t wait for life to change around me — I made my own changes. Learning some cooking skills, revamping my diet, and joining CrossFit added some much-needed spice to my life.

Now I like passing time in the kitchen, coming up with new recipes that don’t skimp on flavor but do pass on the junk. The recipes here are primarily paleo because that’s what works well for my body, but I hope that doesn’t turn you away. Like I said, life should be full of flavor — and my recipes fit the bill even though they’re free from grains, gluten, legumes, sugar, soy, dairy, and preservatives.

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Want to know more? Here’s the Do You Even Paleo backstory:

In May 2013, I was going through a rough patch in my life. After dealing with far too much drama, I found myself depressed and struggling with the bottomed-out self esteem that had plagued me my entire life. I’d had enough of feeling like life was a burden. While browsing the internet, I happened to see a quote that resonated with me: “When I loved myself enough, I began leaving whatever wasn’t healthy.” Within the same week, I discovered what Paleo and CrossFit were. I kept reading peoples’ anecdotes about them – how, after going Paleo/starting CrossFit (or both), they felt happy, empowered, invigorated. That’s what I wanted in my life! I promptly signed up for a local CrossFit box and cleaned out my pantry. Grains, gluten, legumes, sugar, soy, dairy, and preservatives were all purged.

Snatch Set-up

Those actions changed my life.

About a year after finding CrossFit and Paleo, I realized I needed a new hobby. I’ve always been interested in blogging, so that’s where I turned! I started this website as an outlet for me to share recipes, knowledge, and whatever my innocent heart desires.

While I am not a nutritionist, dietitian, or even something close, I hope that what I share on this website is helpful to someone wanting to make healthier decisions just like I sought to do. Or someone who just wants to make really good food. No, I don’t have a fancy camera.  I do the best I can with what I have.  Maybe someday, though!

Thanks for taking the time to read! If you’d like to contact me for any reason (sponsorship, guest blogging, or just to chat), please contact me at chelsea(at)doyouevenpaleo.net.

11 thoughts to “About Me”

  1. Good afternoon. My name is Mandi Pimental, editor of Paleo Living Magazine. We are currently seeking talented Paleo food creators and bloggers to feature in our Summer issue of Paleo Living.

    I came across your blog and noticed your delicious recipes and would love to feature one of your stunning additions in our upcoming July/Summer theme issue.

    We are an app and online based magazine with a growing social media following and would love to offer you credit and a link back to your blog or website with your recipe feature, as well a free 12 month subscription to Paleo Living and a 3 month gift subscription to promote to your readers/followers.

    If you are interested in being featured, please contact me at your earliest convenience.
    We look forward to having you as one of our talented contributors. Thank you for your time and consideration!


    Mandi Pimental
    Editor, Paleo Living Magazine
    Healthy Print, LLC

  2. Hi Chelsea

    I am reaching out to you on behalf of Rootz Nutrition, and wanted to check in and see if you have any interest in becoming a brand ambassador for our company!

    WHAT IS ROOTZ?

    Rootz Nutrition is a recently launched company that offers a Paleo-approved energizing powder and a complete protein+superfood+greens powder made from real, wholesome foods. All of our products are free of artificial ingredients, GMO’s, coloring, gluten, dairy, soy, and are organic.  We strongly believe that what is left out of a product is just as important as what goes in.

    WHY ROOTZ?

    The inspiration for Rootz came when I had taken up the Paleo diet in 2011, and was left with virtually no options for energy or protein supplementation. I began to realize that most of the products on the market were loaded with chemicals and artificial ingredients, often times dangerous, and almost always doing more harm to a person’s body than good.

    I wanted something that was made from real food ingredients that I could actually pronounce, but would still give me results. To my frustration, every product I had tried left me disappointed. The energizing powders were too weak, and the protein powders either didn’t taste good, or didn’t have the well-rounded nutritional profile that I was looking for…. So I went out and made my own products that I could feel good about putting in my body.

    -Harrison Levy

    WHO IS ROOTZ FOR?

    It doesn’t matter if you are a professional athlete who trains for hours every day or a soccer mom who is looking for convenient, healthy on the go food options– If you are looking to eat healthier and have more energy, we think you will love Rootz. 

    AFFILIATE PROGRAM:

    We recently launched an affiliate program with a lot of awesome bloggers, athletes, chefs, and everyday people with a passion for health and fitness already on board, and would love to have you if you are interested. 

    SOME DETAILS ABOUT THE AFFILIATE PROGRAM:
    • Our program is free to join, easy to sign up, and is a great way to earn money promoting a brand that you believe in. 
    • Commissions are 10% per sale, and there is no limit to the amount that you can earn. 
    • Get 20% off all Rootz products for your own personal use.
    • Currently, we are paying affiliates $25 just to sign up as a thank you for your support.

    AFFILIATE SIGNUP LINK: https://www.idevaffiliate.com/32967/signup-60.html

    In the meantime, here are a few links to give you a little more info about Rootz:

    Website: http://www.rootznutrition.com/
    Instagram: https://instagram.com/rootznutrition/
    Review from Coco’s Paleo Kitchen: http://www.cocospaleokitchen.com/rootz-nutrition-takin-it-back-to-our-roots/
    Review from Radical Roots: http://myradicalroots.com/rootz-nutrition/
    Review from Rachael’s Good Eats: http://rachaelsgoodeats.com/rootz-superfood-nutrition-supplement-review/
    Review from The Castaway Kitchen: http://www.thecastawaykitchen.com/rootz-paleo-protein-superfood-brownies/
    Mike Bledsoe Morning Smoothie: http://daily.barbellshrugged.com/mike-bledsoes-morning-smoothie/

    Thanks for taking the time to check out Rootz. If have any questions for me or would just like to connect, you can reach me by email at jack@rootznutrition.com or call my cell at 818-300-7426. 

    All the Best,
    Jack

  3. I just have to say that your gluten free lefsa recipe is amazing. I have made it twice now and it tastes just as good or maybe even better than the traditional recipe my grandma used growing up. Thank you so much for sharing it. Peace.

  4. I am just learning to use plantains for more than fried chips. I have tried your flourless plantain cake a few times with relatively yellow ones. I find them sweet enough to eat raw so will use a less ripe plantain next time.

    I have a question for you. First time making this recipe it came out great–both taste and texture. However the next 2 times the cake never got dry. Once I poured in onto a flat sheet and the edges almost burned but the center was very wet. Yesterday I used a regular cake pan. It rose in the oven like a balloon, turned gorgeous golden and then collapsed when cooled. A fork stuck into it came out clean but the center was still overly wet.

    Am wondering what the formula is between eggs and plantain as there is nothing else other than the baking soda in it. I used 4 eggs to 15.5 oz plantain once; 15.1 oz plantain with 3 eggs yesterday. No difference. It tasted delicious, and was very sweet. Green bananas next time!

    1. Hi, tanya! Thanks for commenting. Unfortunately I don’t weigh my ingredients so I’m not sure if I’ll be able to help you out. It sounds like you’re using 1 plantain each time you make the cake – in that case, I’d use 2 eggs and 1/3 teaspoon of baking soda, since 1 large plantain would be 1/3 of the recipe. You’d also want to be careful to bake it in a small enough pan…I used a 10″ cast iron skillet (about the size of a normal cake pan), but that’s for a cake with 3 plantains and 6 eggs!
      Plantains can be difficult to bake with because they vary so drastically depending on how ripe they are. I have the best luck baking with yellow-brown plantains. You mentioned that’s very sweet to you, so you’re experimenting with plantains that aren’t so ripe – because the sugar content is different in unripe vs ripe plantains, that affects how it bakes. So your cake might be mushy because of that – baking a cake with unripe plantains might need something more than just eggs and baking soda to make a great texture. Down the road I might experiment more with this!

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