Sometimes I go through kicks where I feel like I'm being super wasteful, and I force myself to use everything in the fridge and cupboards before I go shopping again. After I did this a few times, I not only realized that I would shop better, and save money, but I came up with some REALLY good meals.
Yesterday was no exception to this. I needed to eat breakfast, but my normal breakfasty foods were not in the house. Forcing myself to use everything in my fridge/cabinets before replenishing, I stared at the fridge for a good 5 minutes before I had a curious thought. What if I used roasted squash in place of banana in my "Paleo Pancakes?" I had egg, almond butter, so why not try squash?
The result? Amazing! Even better then the banana-egg-almond butter version! I bet I could even use this same technique with pumpkin, or yam!
Savory Delicata Squash Paleo Pancakes
1 small delicata squash roasted
1 egg
1 tbsp almond butter
1 tbsp coconut flour
1/4 tsp baking powder
1/4 tsp sea salt
Combine all ingredients in a medium bowl, if mixture is on the thicker side, thin it out with a little cream or coconut milk to get desired pancake consistency. Cook in a buttered pan over medium low heat, just like regular pancakes. Top with grass fed butter and berries.
Showing posts with label paleo recipes. Show all posts
Showing posts with label paleo recipes. Show all posts
Sunday, October 16, 2011
Tuesday, September 21, 2010
Introducing: Dave's Cave
Do you want to eat healthy, nutritious, "clean" meals, but never have the time to think of ideas?
Are you interested in the way I eat, and want to test out some Paleo meals before deciding to take the full plunge?
Do you like to cook/want to learn more technique?
The food that I eat is just too good not to share with the world. So, I introduce to you: Dave's Cave.
Each day, a "meal of the day" is posted. The meal is sugar free, grain free, dairy free, legume free, and 100% delicious. Eating Paleo does not have to be hard, or complicated.
Please, check out the site, fan it on Facebook for daily updates, and let me know what you think!
Check out this post for my results after just 30 days of Paleo.
P.s. No, I have not been hacked. Please check out Dave's Cave!
Are you interested in the way I eat, and want to test out some Paleo meals before deciding to take the full plunge?
Do you like to cook/want to learn more technique?
The food that I eat is just too good not to share with the world. So, I introduce to you: Dave's Cave.
Each day, a "meal of the day" is posted. The meal is sugar free, grain free, dairy free, legume free, and 100% delicious. Eating Paleo does not have to be hard, or complicated.
Please, check out the site, fan it on Facebook for daily updates, and let me know what you think!
Check out this post for my results after just 30 days of Paleo.
P.s. No, I have not been hacked. Please check out Dave's Cave!
Friday, September 3, 2010
Soup Season
As much as I hate to admit it, summer is morphing into fall here. I don't really recall having much of a summer at all, but that has kinda been the case since I graduated from college. There are no summers like the summers during college.
The days have started to get noticeably shorter. The nights are down-right chilly, and the roads are busier as kids are back in school. Fall is my favorite season. I love the colors, the smells, and most of all the yummy foods!
Last night I was lucky enough to be served up this gem:
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Turkey-ball broccoli soup.
I love soup. I love homemade stock. Even more then I love homemade soup from homemade stock, I love having a live-in chef that makes it all for me. I am spoiled I know. But! But! Making soup from scratch is not as hard as you think, and perfecting the skill of making stock (either meat or vegetable) is well worth it, 1,000,000 times over. Stock does not just mean good soup, (for those non-paleo) it means good rice, good risotto, good soup with noodles. For those of us that are paleo, it means good meat and vegetable soups, good cauliflower "rice", and a good way to de-glaze pans where meat-stuff has stuck and make a quick sauce.
Stock is just basically starting with cold water, adding your flavoring agents (such as chicken bones, or other meat bones, vegetables, peppercorns, bay leaves, etc. but NO SALT!) You start the cold liquid with stuff in it on medium heat, and allow it to come to boil. Once boiling, you turn the heat down, and practice this method until you can get your pot to the "happy pot" stage, where you have a single rhythmic bubble surfacing. The longer you cook your stock, the better it will be. Plan for 2-3 hours. Occasionally scrape the schmutz off the top. You'll know what I mean. After the water has some nice rich color to it, strain the stock to remove leaves, bits, pieces, etc- discard. Let the stock cool and stick in the fridge. All the fat (if you chose to use meat bones) will harden on the top. When cool, simply scrape off and discard.
What you are left with is the most amazing liquid ever. This liquid has leeched all the flavor from the elements that you included, and is holding them hostage in the rich broth. Again, this is where combinations are endless. You can choose to do a chicken broth, a vegetable broth, a beef broth, veal, fish, even have ethnic themes, such as Asian or Indian. I suggest learning a simple basic stock (check with Martha Stewart) and then as you get good at it, start experimenting!
Turkey-ball broccoli soup was made with a basic (slightly Indian) vegetable stock. I saw the discarded flavoring agents were: carrots, onions, celery, bay leaves, peppercorns, fennel seeds, turmeric, and chili flakes.
The turkey balls were a simple turkey meatloaf recipe with some added curry (to match the Indian stock), rolled into balls, and dropped into the re-heated, and seasoned stock. You only add salt to the stock when you are using it. As the turkey balls cooked, rough chopped broccoli was added at the last few minutes so it was tender, but not mushy.
So simple, so delicious, and very comforting. Welcome fall.
The days have started to get noticeably shorter. The nights are down-right chilly, and the roads are busier as kids are back in school. Fall is my favorite season. I love the colors, the smells, and most of all the yummy foods!
Last night I was lucky enough to be served up this gem:
.jpg)
Turkey-ball broccoli soup.
I love soup. I love homemade stock. Even more then I love homemade soup from homemade stock, I love having a live-in chef that makes it all for me. I am spoiled I know. But! But! Making soup from scratch is not as hard as you think, and perfecting the skill of making stock (either meat or vegetable) is well worth it, 1,000,000 times over. Stock does not just mean good soup, (for those non-paleo) it means good rice, good risotto, good soup with noodles. For those of us that are paleo, it means good meat and vegetable soups, good cauliflower "rice", and a good way to de-glaze pans where meat-stuff has stuck and make a quick sauce.
Stock is just basically starting with cold water, adding your flavoring agents (such as chicken bones, or other meat bones, vegetables, peppercorns, bay leaves, etc. but NO SALT!) You start the cold liquid with stuff in it on medium heat, and allow it to come to boil. Once boiling, you turn the heat down, and practice this method until you can get your pot to the "happy pot" stage, where you have a single rhythmic bubble surfacing. The longer you cook your stock, the better it will be. Plan for 2-3 hours. Occasionally scrape the schmutz off the top. You'll know what I mean. After the water has some nice rich color to it, strain the stock to remove leaves, bits, pieces, etc- discard. Let the stock cool and stick in the fridge. All the fat (if you chose to use meat bones) will harden on the top. When cool, simply scrape off and discard.
What you are left with is the most amazing liquid ever. This liquid has leeched all the flavor from the elements that you included, and is holding them hostage in the rich broth. Again, this is where combinations are endless. You can choose to do a chicken broth, a vegetable broth, a beef broth, veal, fish, even have ethnic themes, such as Asian or Indian. I suggest learning a simple basic stock (check with Martha Stewart) and then as you get good at it, start experimenting!
Turkey-ball broccoli soup was made with a basic (slightly Indian) vegetable stock. I saw the discarded flavoring agents were: carrots, onions, celery, bay leaves, peppercorns, fennel seeds, turmeric, and chili flakes.
The turkey balls were a simple turkey meatloaf recipe with some added curry (to match the Indian stock), rolled into balls, and dropped into the re-heated, and seasoned stock. You only add salt to the stock when you are using it. As the turkey balls cooked, rough chopped broccoli was added at the last few minutes so it was tender, but not mushy.
So simple, so delicious, and very comforting. Welcome fall.
Monday, August 9, 2010
New Shirt, Belt.... Who Am I?
In case you didn't notice, I lost another pound this week, bringing me to 35 POUNDS LOST since I started this blog/journey/whatever you want to call it. For some reason, 35 pounds just all of a sudden, sounds like A LOT. It sounds so much more than 30, or even 34! I am grateful and proud of myself beyond belief.
However, I think I have been desensitized to how much weight is a lot to lose by things like the Biggest Loser, and Jenny Craig ads, etc. I mean, seriously, I would not be amazed at all if a contestant on the Biggest Loser lost 35 pounds in the 12 weeks they are there. Even though that is TOTALLY healthy and a huge accomplishment. Now, if a contestant loses 35 pounds in one week, I'm jumping up and down cheering. I will be the first one to point out how effed up this is. Gotta love America, right?
So, to celebrate my victory I pulled out a shirt from my closet that I bought on super sale at least 3 years ago, if not more. It still had the tags on it. Its a simple green Calvin Klein t-shirt with huge black flowers printed all over it. When I bought it I thought, well, its so cheap, if it doesn't fit, oh, well. It didn't fit. I have tried it on periodically over the past couple of years, to see if maybe I was mistaken and it did fit? Nope. Well, I'm wearing it today. I'm also wearing a belt I haven't worn in over 4 years because the jeans I'm wearing I can take off without unbuttoning, or unzipping them. Yes, it might be time for new jeans.
I was craving junk food something fierce the other night. Not so much a craving, but just more wanted to rebel and do something "bad" (sabotage?). I've mentioned before how I use eating as a way to feel some adrenaline or endorphins because some foods are 'bad' and I shouldn't eat them. Luckily there was nothing in the house that could do any damage to my plan, so I whipped up this delicious (and healthy!) snack:
Into my Cuisinart went:
5 dates (pitted)
1/4 cup unsweetened organic coconut
3 tbsp. unsweetened organic cocoa powder
I blended these ingredients real well, then added 1/4 cup shelled walnut halves. I pulsed the mixture until the nuts were chopped, but still big enough to see.
I dumped the contents of the Cuisinart out onto some wax paper, and squished and molded the goo till it held together nicely, and formed it into a rectangle brick. I cut it in half, wrapped up the rest, and enjoyed my dense, chocolatey, sweet treat. It did the trick!
However, I think I have been desensitized to how much weight is a lot to lose by things like the Biggest Loser, and Jenny Craig ads, etc. I mean, seriously, I would not be amazed at all if a contestant on the Biggest Loser lost 35 pounds in the 12 weeks they are there. Even though that is TOTALLY healthy and a huge accomplishment. Now, if a contestant loses 35 pounds in one week, I'm jumping up and down cheering. I will be the first one to point out how effed up this is. Gotta love America, right?
So, to celebrate my victory I pulled out a shirt from my closet that I bought on super sale at least 3 years ago, if not more. It still had the tags on it. Its a simple green Calvin Klein t-shirt with huge black flowers printed all over it. When I bought it I thought, well, its so cheap, if it doesn't fit, oh, well. It didn't fit. I have tried it on periodically over the past couple of years, to see if maybe I was mistaken and it did fit? Nope. Well, I'm wearing it today. I'm also wearing a belt I haven't worn in over 4 years because the jeans I'm wearing I can take off without unbuttoning, or unzipping them. Yes, it might be time for new jeans.
I was craving junk food something fierce the other night. Not so much a craving, but just more wanted to rebel and do something "bad" (sabotage?). I've mentioned before how I use eating as a way to feel some adrenaline or endorphins because some foods are 'bad' and I shouldn't eat them. Luckily there was nothing in the house that could do any damage to my plan, so I whipped up this delicious (and healthy!) snack:
Into my Cuisinart went:
5 dates (pitted)
1/4 cup unsweetened organic coconut
3 tbsp. unsweetened organic cocoa powder
I blended these ingredients real well, then added 1/4 cup shelled walnut halves. I pulsed the mixture until the nuts were chopped, but still big enough to see.
I dumped the contents of the Cuisinart out onto some wax paper, and squished and molded the goo till it held together nicely, and formed it into a rectangle brick. I cut it in half, wrapped up the rest, and enjoyed my dense, chocolatey, sweet treat. It did the trick!
Tuesday, August 3, 2010
The Pesto Post
Not long ago, one thing I thought would be a challenge while eating Paleo long term was boredom. I have not been bored once in the past two months (with food that is). There is an infinite number of combination's to be had when eating only meat, vegetables, fruit, and healthy fats. I'm merely scratching the surface.
On Sunday, while in the grocery store doing my weekly shopping, I saw a plastic tub of basil leaves on sale. I immediately thought "PESTO!" Pesto is Paleo...as long as I omit the Parmesan cheese. So I grabbed the basil, and threw it into my basket.
Last night, I cooked up this gem:
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All natural pork- pork chop topped with fresh basil pesto, and oven roasted carrots (skin on) on the side. I literally ate every scrap of meat off the bone. And possibly used my finger to scrape up the remaining green goo on the plate. And possibly ate a second pork chop with more pesto. The picture does no justice, because the vibrant green of the pesto was not captured.
Fresh Basil Pesto (Paleo-style)
3 small cloves garlic
2 good sized hand fulls of fresh basil leaves
1/4 cup sliced almonds
1/4-1/3 cup olive oil
lemon juice
salt
pepper
In a food processor, toss in garlic, basil, almonds, a dash of salt, and a few grinds of pepper. Blend until everything is finely minced and incorporated. Turn on food processor and slowly stream in olive oil until a nice creamy pesto consistency forms. You may use less olive oil, you may use more. Add the juice from one lemon, blend more, and taste. Adjust the seasonings/ingredients to your liking. Be prepared for a shock of fresh tasting YUM.
I have big plans for this pesto...its not only good on top of pork chops, but I'm thinking a cauliflower-pesto salad would be delicious, as well as pesto stuffed chicken breasts, pesto topped turkey burgers or using some of the pesto to make a pesto salad dressing...you get the idea. The options are infinite, not to mention incredibly delicious, natural, and so easy.
With food like this, why, why, why!?!?! Did I ever treat my body so poorly before?
Oh, and there was the briefest...tiniest....segment on the news last night about a new study out showing that low-carb diets are just as effective (if not more) as low fat diets at reducing cholesterol and improving HDL's. That's because there has never been any real proof that lowering fat has a link to cholesterol (read Good Calories, Bad Calories by Gary Taubes)! Glad they are finally getting the real truth out there...albeit slowly.
On Sunday, while in the grocery store doing my weekly shopping, I saw a plastic tub of basil leaves on sale. I immediately thought "PESTO!" Pesto is Paleo...as long as I omit the Parmesan cheese. So I grabbed the basil, and threw it into my basket.
Last night, I cooked up this gem:
.jpg)
All natural pork- pork chop topped with fresh basil pesto, and oven roasted carrots (skin on) on the side. I literally ate every scrap of meat off the bone. And possibly used my finger to scrape up the remaining green goo on the plate. And possibly ate a second pork chop with more pesto. The picture does no justice, because the vibrant green of the pesto was not captured.
Fresh Basil Pesto (Paleo-style)
3 small cloves garlic
2 good sized hand fulls of fresh basil leaves
1/4 cup sliced almonds
1/4-1/3 cup olive oil
lemon juice
salt
pepper
In a food processor, toss in garlic, basil, almonds, a dash of salt, and a few grinds of pepper. Blend until everything is finely minced and incorporated. Turn on food processor and slowly stream in olive oil until a nice creamy pesto consistency forms. You may use less olive oil, you may use more. Add the juice from one lemon, blend more, and taste. Adjust the seasonings/ingredients to your liking. Be prepared for a shock of fresh tasting YUM.
I have big plans for this pesto...its not only good on top of pork chops, but I'm thinking a cauliflower-pesto salad would be delicious, as well as pesto stuffed chicken breasts, pesto topped turkey burgers or using some of the pesto to make a pesto salad dressing...you get the idea. The options are infinite, not to mention incredibly delicious, natural, and so easy.
With food like this, why, why, why!?!?! Did I ever treat my body so poorly before?
Oh, and there was the briefest...tiniest....segment on the news last night about a new study out showing that low-carb diets are just as effective (if not more) as low fat diets at reducing cholesterol and improving HDL's. That's because there has never been any real proof that lowering fat has a link to cholesterol (read Good Calories, Bad Calories by Gary Taubes)! Glad they are finally getting the real truth out there...albeit slowly.
Tuesday, July 27, 2010
Never Too Hot For Chili
I got home yesterday, quickly ran out the door for my 33 minute run (to add to my 30 minutes of weights and 40 minute walk) and the whole time I was running in the 77 degree heat, all I could think about was the chili I was going to make for dinner. I had some organic ground beef, veggies, and tomato stuff...that's all I needed.
I still had about 20 minutes to make up to get to my 120 minutes of exercise for the challenge, so after dinner I spent well over an hour pulling staples out of the floor. We just tore carpet out of our bedroom, and the staples remain. It is a lot harder than it sounds!
The chili was so good, I kept returning to the kitchen for spoon fulls while it cooled. Luckily, I saved just enough to have for my lunch today.
Caveman Chili
1 large onion (I prefer sweet onion, like walla walla)
1 green bell pepper
2 large carrots
3 stalks green onion
2-3 cloves garlic
1 pound ground beef
1 can diced tomatoes
1 can tomato paste
2 tbsp. olive oil
1 tsp. chili powder
1 tsp. cumin
1/8-1/4 tsp cayenne pepper
2 bay leaves
1/2 tsp sea salt
fresh ground pepper
Chop onion and garlic. Heat olive oil over medium heat in a large pot/stockpot. When the oil is warmed up, add the onion, garlic, and some grinds of fresh pepper. While the onion is softening, chop up the green pepper, carrots, and green onion, add to pan. Cook the veggies for 5-7 minutes, just till they are cooked, but not totally soft. Add the ground beef, and a few more turns ground pepper. Once the beef is nearly cooked, add the can of diced tomatoes and tomato paste. Fill the empty diced tomato can with water and add to the pot. You may need to add an additional can full if the chili is thick. The chili will thicken up as it cooks further, so you don't want it to be at chili consistency right away. Add the 2 bay leaves, chili powder, cumin, salt, and cayenne pepper. Turn the burner down below medium and let simmer for 10-15 minutes, until all the flavors have incorporated, and it has thickened a bit.
Don't blame me if you end up eating this all at once.
I still had about 20 minutes to make up to get to my 120 minutes of exercise for the challenge, so after dinner I spent well over an hour pulling staples out of the floor. We just tore carpet out of our bedroom, and the staples remain. It is a lot harder than it sounds!
The chili was so good, I kept returning to the kitchen for spoon fulls while it cooled. Luckily, I saved just enough to have for my lunch today.
Caveman Chili
1 large onion (I prefer sweet onion, like walla walla)
1 green bell pepper
2 large carrots
3 stalks green onion
2-3 cloves garlic
1 pound ground beef
1 can diced tomatoes
1 can tomato paste
2 tbsp. olive oil
1 tsp. chili powder
1 tsp. cumin
1/8-1/4 tsp cayenne pepper
2 bay leaves
1/2 tsp sea salt
fresh ground pepper
Chop onion and garlic. Heat olive oil over medium heat in a large pot/stockpot. When the oil is warmed up, add the onion, garlic, and some grinds of fresh pepper. While the onion is softening, chop up the green pepper, carrots, and green onion, add to pan. Cook the veggies for 5-7 minutes, just till they are cooked, but not totally soft. Add the ground beef, and a few more turns ground pepper. Once the beef is nearly cooked, add the can of diced tomatoes and tomato paste. Fill the empty diced tomato can with water and add to the pot. You may need to add an additional can full if the chili is thick. The chili will thicken up as it cooks further, so you don't want it to be at chili consistency right away. Add the 2 bay leaves, chili powder, cumin, salt, and cayenne pepper. Turn the burner down below medium and let simmer for 10-15 minutes, until all the flavors have incorporated, and it has thickened a bit.
Don't blame me if you end up eating this all at once.
Saturday, July 10, 2010
Holy Aioli
Summer finally arrived in Seattle. We have had 4 straight days of sunshine, including 2 days above 90 degrees! Summer means BBQ, and potato salad, and watermelon, and floating on the lake.
I saw this great recipe for a potato salad using cauliflower instead of potatoes on Lyn's Escape from Obesity blog. Lyn is currently eating low carb, so many of her recipes easily translate into Paleo. I read the recipe, and the only thing that stood out as needing adjustment was the mayonnaise. Mayonnaise could be Paleo, if I made it myself...
So I began looking up mayonnaise recipes, and after consulting with my in home chef (heh) I came up with a technique that sounded pretty easy. So into the cuisinart went an egg yolk and 3 cloves of garlic. I turned on the mixer and slowly streamed in olive oil. After about 1/2 of the oil was mixed in, I added a dash of sea salt and lemon juice. I turned the mixer back on and streamed in the rest of the oil. The result? A beautiful pale yellow goo...I tasted it, added some pepper, and WOW!
As I prepared the ingredients for the "potato" salad, I cooked up some hamburgers. I had decided on the way home in the beautiful sun, I was going to have me some nice bbq picnic food. I had lettuce for "buns" avocado, aioli, mustard, it would be just like a real burger complete with a side of "potato" salad.
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SO GOOD. In fact the burger with the lettuce and aioli was so tasty, I had it for breakfast today, and dinner today as well. I had watermelon for dessert. I went floating on the lake today. I could be mistaken for a lobster right now. Hello summer!
I saw this great recipe for a potato salad using cauliflower instead of potatoes on Lyn's Escape from Obesity blog. Lyn is currently eating low carb, so many of her recipes easily translate into Paleo. I read the recipe, and the only thing that stood out as needing adjustment was the mayonnaise. Mayonnaise could be Paleo, if I made it myself...
So I began looking up mayonnaise recipes, and after consulting with my in home chef (heh) I came up with a technique that sounded pretty easy. So into the cuisinart went an egg yolk and 3 cloves of garlic. I turned on the mixer and slowly streamed in olive oil. After about 1/2 of the oil was mixed in, I added a dash of sea salt and lemon juice. I turned the mixer back on and streamed in the rest of the oil. The result? A beautiful pale yellow goo...I tasted it, added some pepper, and WOW!
As I prepared the ingredients for the "potato" salad, I cooked up some hamburgers. I had decided on the way home in the beautiful sun, I was going to have me some nice bbq picnic food. I had lettuce for "buns" avocado, aioli, mustard, it would be just like a real burger complete with a side of "potato" salad.
.jpg)
SO GOOD. In fact the burger with the lettuce and aioli was so tasty, I had it for breakfast today, and dinner today as well. I had watermelon for dessert. I went floating on the lake today. I could be mistaken for a lobster right now. Hello summer!
Thursday, June 3, 2010
Day 3 Observations
I feel good
(I think I was expecting a heroin style withdrawl- shakes, pains, the full deal).
For the past 2 days I have had NO problem getting out of bed
(normally I have to snooze 3,000 times).
I've been waking up in the middle of the night to pee
(I'm mentioned before that usually means weight/excess water is coming off me).
I haven't missed sugar/salt/carbs as much as I thought I would
(my food has been really good!).
So far, this diet seems sustainable for quite a long time
(again, my food has been really good, and I feel good).
Each day I have more energy than the previous day
(I didn't want to attempt a run on day one or two, but I'm ready now).
I know, I know. I've only completed 2 full days. It could be placebo effect. But whatever it is, I guarantee you its going to get me to do another 2 days. That's what it is all about right? Being able to keep going. I don't feel deprived, at all. I like (really like) the food I've eaten so far. Preparation for eating this way hasn't really been any harder then any other time I've been careful about my food choices.
Last night I made my first attempt at Paleoturkeymeatloaf, and some caveman broccoli as a side. It was good, and my boyfriend even ate it too (after a ketchup bath).
Paleoturkeymeatloaf:
Ground Turkey
2 eggs (cage free)
2 tbps ground flaxseed
1 small onion chopped
4 cloves garlic chopped
2 pieces uncured, all natural, beef bacon cut finely
zest from one lemon
I mixed all these together and placed in a 8X8 glass pan and cooked at 350 degrees for about 30 minutes (or until thermometer reads 165).
Caveman Broccoli:
5-6 cloves garlic, chopped
1 tbsp olive oil
2-3 small heads broccoli cut into pieces
Heat olive oil, lightly toast garlic, add broccoli to pan and cover. I accidentally ended up carmelizing (read: burned) some of the broccoli, so I added some water to the pan to get a little more steam effect. But, I kinda liked the taste of it a little toasty, and imagined if I were a caveman, and all I had was fire to cook with, that is how my broccoli would be.
Next time, I may place some oven dried tomatoes on top of the cooking meatloaf. Meatloaf really does need some form of tomato accompaniment. I forgot to take pics, next time!
(I think I was expecting a heroin style withdrawl- shakes, pains, the full deal).
For the past 2 days I have had NO problem getting out of bed
(normally I have to snooze 3,000 times).
I've been waking up in the middle of the night to pee
(I'm mentioned before that usually means weight/excess water is coming off me).
I haven't missed sugar/salt/carbs as much as I thought I would
(my food has been really good!).
So far, this diet seems sustainable for quite a long time
(again, my food has been really good, and I feel good).
Each day I have more energy than the previous day
(I didn't want to attempt a run on day one or two, but I'm ready now).
I know, I know. I've only completed 2 full days. It could be placebo effect. But whatever it is, I guarantee you its going to get me to do another 2 days. That's what it is all about right? Being able to keep going. I don't feel deprived, at all. I like (really like) the food I've eaten so far. Preparation for eating this way hasn't really been any harder then any other time I've been careful about my food choices.
Last night I made my first attempt at Paleoturkeymeatloaf, and some caveman broccoli as a side. It was good, and my boyfriend even ate it too (after a ketchup bath).
Paleoturkeymeatloaf:
Ground Turkey
2 eggs (cage free)
2 tbps ground flaxseed
1 small onion chopped
4 cloves garlic chopped
2 pieces uncured, all natural, beef bacon cut finely
zest from one lemon
I mixed all these together and placed in a 8X8 glass pan and cooked at 350 degrees for about 30 minutes (or until thermometer reads 165).
Caveman Broccoli:
5-6 cloves garlic, chopped
1 tbsp olive oil
2-3 small heads broccoli cut into pieces
Heat olive oil, lightly toast garlic, add broccoli to pan and cover. I accidentally ended up carmelizing (read: burned) some of the broccoli, so I added some water to the pan to get a little more steam effect. But, I kinda liked the taste of it a little toasty, and imagined if I were a caveman, and all I had was fire to cook with, that is how my broccoli would be.
Next time, I may place some oven dried tomatoes on top of the cooking meatloaf. Meatloaf really does need some form of tomato accompaniment. I forgot to take pics, next time!
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