Chart credit: http://www.marksdailyapple.com/how-to-succeed-with-the-primal-blueprint/#fitness
All the way back in 2008 I found out I was gluten and casein (dairy) intolerant and eliminated both from my diet completely for 3 months and after that about 95% of the time. I dropped one size immediately and had no migraines for seven months. After reading Robb Wolf’s The Paleo Solution in 2010 I went full on paleo and dropped a couple more pounds, was exercising regularly, but couldn’t seem to get rid of my muffin top. Then I saw the chart above, incorporated the information and over three months I lost another two full pant sizes. It completely got me off of “counting calories” and rid of the idea that you can out exercise bad food choices. I was eating great tasting, nutritious, filling food and improving my body composition. What a concept. I also haven’t had to take antibiotics since I made this change. Glean what you want from that. Sugar/bad carbs? No bueno.
Over the past few years I’ve read extensively about diet and exercise and know for me the 80/20 rule is true. Eighty percent of your health, weight and body composition is your diet. You need to quit thinking you can eat whatever you want and then go exercise it off. You are either feeding & healing your body or damaging it. If you are fat, diabetic, suffering from arthritis or generally sickly you need to give your body real food. You can’t medicate away bad food choices. You need to heal your gut and regain control over your health.
There are so many great websites and books for you to use for resources. Here are a few:
Digestive Health With REAL Food by Aglaée Jacob is an awesome, easy to read book about digestion, food and health. She also offers a food challenge and support and will answer questions through a private FB page during the challenge. Invaluable resource! http://radicatamedicine.com/
Have you heard of It Starts With Food? Here is the website http://whole9life.com/
Robb Wolf author of The Paleo Solution has so much great info and tons of podcasts on his site: http://robbwolf.com/
Want encouragement? Have questions? Leave me a comment 🙂
One dietary challenge for me is eating enough vegetables. Meat and other proteins (eggs, fish, poultry) are easy as they are quick and satiating. I have come up with a few ways to sneak more greens like spinach, kale and broccoli into my everyday eating and the frittata is one of them.
I like frittata’s not only because my granddaughter calls them “tata’s”, but because they are quick and easy to make. I use my cast iron skillet to sauté the meat in veggies in before I pour the eggs over the top and slip it into the oven. Easy one pan nutritious breakfast.
Here is the recipe without amounts, because I want you to exercise your intuitive cooking abilities. You do have them. Flex those cooking muscles and experiment!
- Breakfast meat of your choosing chopped. I like bacon and some kind of sausage. Cut and cook in your oven proof pan.
- Onion, garlic, kale, spinach and broccoli. Cut in small pieces and sauté with the cooked meat until tender.
- Scramble your eggs with salt and pepper and dried herbs and pour over the evenly distributed meat and veggies.
- Bake in the over at 325 degrees for 20 minutes.
These keep well and can be made ahead and pulled out as a quick leftover meal when you are in a rush. You can cut up and freeze if you want to do a large batch.
- 2 Egg Yolks (pastured eggs are best)
- 3/4 cup LIGHT olive oil
- 1/8 tsp salt
- 1 tsp prepared yellow mustard
- 1 tsp apple cider vinegar
- Separate the eggs and put egg yolks in mixing container with mustard, salt, apple cider vinegar, and ¼ cup of the light olive oil.
- Put your immersion blender into the mixing container and pulse it a couple times. Then, keeping the immersion blender on, slowly pour (think drizzle) the light olive oil into the mixing container until it thickens. Pouring the oil in too fast will keep it from emulsifying and you will have a watery consistency that is very unmayo like.
- For about a minute you will pour the oil in while you mix with the immersion blender, moving it up and down while mixing. It will start to thicken up after about 20 seconds or so. Sometimes I have to keep mixing for a bit after all the oil is in to incorporate all the oil.
This is a short video of me using the immersion blender to mix the mayonnaise.
*Mayo fails are not uncommon. I had about 50% of my mayo attempts fail until I settled on this method and these ingredients. I have a harder time getting good emulsification when I use lemon juice in place of apple cider vinegar. I have also had success using my Oster blender, but I have to pour the oil in more slowly and it takes 2-3 minutes to make. I get about a 8 ounces of mayo following the recipe above, which is just about right for as long as it keeps (two weeks).
Making your own mayonnaise is incredibly easy and essential if you are dedicated to a real food life. I have been unable to find any mayo in stores that doesn’t have at least two objectionable ingredients. Below is the Best Food Mayonnaise label copied from their website.
SOYBEAN OIL, WATER, WHOLE EGGS AND EGG YOLKS, VINEGAR, SALT, SUGAR, LEMON JUICE, CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY), NATURAL FLAVORS. GLUTEN-FREE.
This used to be my go-to mayo before I jettisoned, and rightfully so, soy and other toxic seed oils from my diet. I feel so bad when people think they are being healthy when they use soy, canola, corn and other highly and unnaturally processed oils. Tip: If you want to be healthy, you have to eat real food. If you are trying to figure out from a label on a package of food if it is healthy, it is processed. Put it down and go get real food. In my house I use coconut oil, olive oil and ghee for cooking and salad dressings.
Have fun making your own mayo!
We are so lucky to have such delicious and healthy real food choices for football snacks. When you can’t turn to chips and salsa, what do you do? Here four of my favorite snack foods.
1) Deviled Eggs (mix homemade mayo, mustard, salt, pepper, onion & dill pickles)
2) Honey Garlic Chicken Wings a la http://www.thepaleomom.com/2012/02/recipe-honey-garlic-chicken-wings.html I like to marinade them overnight and cook them on our Traeger Grill. Definitely a family favorite.
3) Sliced Veggies (cucumbers, carrots, broccoli stems, etc) & Guacamole Dip (mix avocado, lime, cilantro, salt, pepper, onion, garlic powder)
4) Stuffed Mushrooms (Mix cooked sausage, finely chopped mushroom stems, almond meal, garlic powder, Italian seasoning, salt & pepper-stuff mushrooms & bake)
These are just a few of my standards for football gatherings and are always eaten up quickly. We are fortunate to have a seemingly infinite resource pool for real food recipes. Here are a few good ones:
Plan ahead for the next big game and enjoy not only treating yourself, but knowing you are nourishing your body at the same time.