Today was hectic for a day off work. We are still working on final projects and tests with school and I did laundry and went to exercise in the morning and went grocery shopping. Before I started feeling better, I would have only been able to do one of those things. It says a lot about paleo eating that I am now able to do so many of those things all in one day.
For my meals this week I cooking hamburger patties, a batch of taco hamburger meat, a batch of sloppy joe hamburger meat, regular hamburger meat to use for spaghetti, pork chops, steaks, chicken and roast. It sounds like a lot, but I use it for Breakfast, Lunch, and Dinner.
Along with the protein, I made brussel sprouts, broccoli and spinach. I made individual meals with a fist-size piece of meat and a big spoon of vegetable (good vegetable carbohydrate). I cooked the meat in olive oil and drizzled the vegetables with coconut oil and some pepper, onion powder and garlic powder.
The steak and spinach will be used in the mornings with a scrambled egg or made into an omelet. All of the others can be used as lunch, snack, or dinner at home or at work. It is so easy to just grab a meal. I often take a few to work and just keep them there in case I forget to grab one on the way out the door.
Cooking day makes the rest of the week go smoothly and it makes it much easier to eat healthy. If I get hungry, I have lots of good choices. It also makes it easy to feed my son. I can take the protein and vegetable and warm it up while I make him some mashed potatoes and gravy and he has a home cooked meal that was easy for me to provide.
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Friday, May 18, 2012
Thursday, May 17, 2012
"Ring of Fire" Annular Eclipse of the Sun
Sunday is a special day because we are going to experience an annular eclipse. People in Southern Utah will be able to see the eclipse and I wish, wish , wish I didn't have to work. I would go down to Zion National Park and climb to the top of Angel's landing to view the eclipse.
The eclipse with be partially viewed from SLC, so I will have to settle for that. www.lunarplanner.com has all the details. It will start at 6:18pm with the maximum coverage at 7:29pm and end at 8:32pm.
Sun glasses aren't strong enough to view an eclipse, so there are alternative options. www.exploratorium.edu. A welding mask will work, if you have one handy.
Breakfast today was scrambled eggs with spinach cooked in coconut oil with a Tbsp of green curry mixed in. A small glass of unsweetened coconut milk finished of my triangle of health (protein/good fat/good vegetable carb).
Sunday is a special day because we are going to experience an annular eclipse. People in Southern Utah will be able to see the eclipse and I wish, wish , wish I didn't have to work. I would go down to Zion National Park and climb to the top of Angel's landing to view the eclipse.
The eclipse with be partially viewed from SLC, so I will have to settle for that. www.lunarplanner.com has all the details. It will start at 6:18pm with the maximum coverage at 7:29pm and end at 8:32pm.
Sun glasses aren't strong enough to view an eclipse, so there are alternative options. www.exploratorium.edu. A welding mask will work, if you have one handy.
Breakfast today was scrambled eggs with spinach cooked in coconut oil with a Tbsp of green curry mixed in. A small glass of unsweetened coconut milk finished of my triangle of health (protein/good fat/good vegetable carb).
Tuesday, January 10, 2012
Back on the wagon, or canoe
Climbing back on the paleo wagon after the holidays was similar to trying to pull my previously 245 pound body into a canoe after spilling out in the middle of a lake. I had to get back in the canoe because the water was freezing and I wouldn't make it to shore if I tried to swim. It was hard to start eating strictly paleo again, but I did it because I know that it works and I feel great and I don't want to die in the middle of a metaphorical freezing lake.
Eating paleo has melted 45 pounds off my frame. I did not anticipate any weight loss because I have NEVER been able to lose weight. In the past 30 years I have tried many, many different eating plans and never felt any better and never lost weight. I didn't take a before and after picture when I started because I knew that I might feel better from eating paleo, but that it wouldn't make any difference with how much I weighed. I did finally take a "before" picture at 200 pounds to track changes.
I set dates in my calendar to identify when I stopped eating sugar and grains and when I could start back up six months later. I set a goal to try it for six months and see how I felt. The date was May 25, 2011 and six months later, my pants were loose and I had lost 30 pounds just from eating paleo. I was trying to exercise more, but failing miserably. I was so excited that I felt so good and that I had actually lost weight that I kept doing it.
What I love the most is that my food tastes naughty. It isn't like any diet plan. For breakfast this morning I had a pork chop and two eggs cooked crisp in coconut oil and a cup of V8 with a teaspoon of coconut oil melted into it. It was delicious and satisfying and hit all the points of my health triangle: protein, vegetable carbohydrate and good saturated fat.
Eating paleo has melted 45 pounds off my frame. I did not anticipate any weight loss because I have NEVER been able to lose weight. In the past 30 years I have tried many, many different eating plans and never felt any better and never lost weight. I didn't take a before and after picture when I started because I knew that I might feel better from eating paleo, but that it wouldn't make any difference with how much I weighed. I did finally take a "before" picture at 200 pounds to track changes.
I set dates in my calendar to identify when I stopped eating sugar and grains and when I could start back up six months later. I set a goal to try it for six months and see how I felt. The date was May 25, 2011 and six months later, my pants were loose and I had lost 30 pounds just from eating paleo. I was trying to exercise more, but failing miserably. I was so excited that I felt so good and that I had actually lost weight that I kept doing it.
What I love the most is that my food tastes naughty. It isn't like any diet plan. For breakfast this morning I had a pork chop and two eggs cooked crisp in coconut oil and a cup of V8 with a teaspoon of coconut oil melted into it. It was delicious and satisfying and hit all the points of my health triangle: protein, vegetable carbohydrate and good saturated fat.
Friday, December 9, 2011
Scrumptious Sandwich Bread
Elana is a genius.
If you haven't met her yet, please go introduce yourself to the deliciousness she shares with the world.
A variation of her Scrumptious Sandwich Bread is our staple favorite.
The original recipe is found in her amazing book The Gluten-Free Almond Flour Cookbook.
I've tried her Paleo Bread, but still prefer this version.
1 1/2 cup creamy almond butter
8 large eggs
1/2 cup arrowroot powder
1 teaspoon sea salt
1 teaspoon baking soda
2 tablespoon chia seed (the original calls for ground flax meal, we prefer chia)
Heat oven to 350 degrees. I beat the eggs in the kitchen aid mixer for 4 minutes (This changes the protein structure and gives a more "lofty" bread.) Then add the rest of the ingredients.
Bake 40- 45 minutes until knife inserted comes out clean.
Elana has found through trial and error that the size of your bread pan makes a large difference when making gluten free breads. The one she recommends is here. I use a Pullman Loaf Pan that is lidded.
I have had great results with this. I find when I had a loaf baking while lidded it has much less chance of splitting on top. Of course, if you don't have a lid and it sometimes splits it doesn't effect the taste at all. Regular sized bread pans are too wide and don't provide enough support for a gluten free bread and while they still taste fine, they look much more like "bread" this way.
While this is grain free and paleo friendly be aware it still has quite the carb count. Makes a killer french toast. Try mixing some cinnamon with heavy cream for "syrup". YUM.
If you haven't met her yet, please go introduce yourself to the deliciousness she shares with the world.
A variation of her Scrumptious Sandwich Bread is our staple favorite.
The original recipe is found in her amazing book The Gluten-Free Almond Flour Cookbook.
I've tried her Paleo Bread, but still prefer this version.
1 1/2 cup creamy almond butter
8 large eggs
1/2 cup arrowroot powder
1 teaspoon sea salt
1 teaspoon baking soda
2 tablespoon chia seed (the original calls for ground flax meal, we prefer chia)
Heat oven to 350 degrees. I beat the eggs in the kitchen aid mixer for 4 minutes (This changes the protein structure and gives a more "lofty" bread.) Then add the rest of the ingredients.
Bake 40- 45 minutes until knife inserted comes out clean.
Elana has found through trial and error that the size of your bread pan makes a large difference when making gluten free breads. The one she recommends is here. I use a Pullman Loaf Pan that is lidded.
I have had great results with this. I find when I had a loaf baking while lidded it has much less chance of splitting on top. Of course, if you don't have a lid and it sometimes splits it doesn't effect the taste at all. Regular sized bread pans are too wide and don't provide enough support for a gluten free bread and while they still taste fine, they look much more like "bread" this way.
While this is grain free and paleo friendly be aware it still has quite the carb count. Makes a killer french toast. Try mixing some cinnamon with heavy cream for "syrup". YUM.
MEATZA
"Mommo, can we have Meatza?"
Yes, it has actually been requested by a Wheatie*
This paleo friendly, gluten free deliciousness has many homes on the internet already.
The Justin Owings Page is where I first heard about it and determined to try it.
I use his basic recipe with, of course, tweeks of my own for the "crust"
This I mix together in my Kitchen Aid mixer. If raw meat doesn't gross you out like it does me, use your hands to incorporate it.
I have found a few handy tools to make this fast and easy.
Parchment paper and a small roller are my friends.
Holds well for days after, warms well for lunches. I've even eaten it cold for breakfast.
*No longer a cold cereal, but one who eats Wheat
Yes, it has actually been requested by a Wheatie*
This paleo friendly, gluten free deliciousness has many homes on the internet already.
The Justin Owings Page is where I first heard about it and determined to try it.
I use his basic recipe with, of course, tweeks of my own for the "crust"
- 1/2 cup grated Parmesan cheese**
- 3 tsp salt
- 1 tsp caraway seeds
- 1 tsp fennel
- 1 Tblsp oregano/Italian seasoning
- 1 tsp garlic salt
- 1 tsp coarse ground pepper
- 2 lbs. ground elk
This I mix together in my Kitchen Aid mixer. If raw meat doesn't gross you out like it does me, use your hands to incorporate it.
I have found a few handy tools to make this fast and easy.
Parchment paper and a small roller are my friends.
Pop the "crust" into an oven on 450 for 10 minutes. You will get shrinkage. Remove from the oven. Depending upon what kind of meat you use, you may need to remove grease at this point.
Top with your favorite toppings. (Broccoli, onion, zucchini, sausage, pepperoni, basil, spinach and mozzarella are frequently seen on our Meatza)
Turn your oven to Broil and back in for 5 minutes for bubbly, yummy cheesy MEATZA!
*No longer a cold cereal, but one who eats Wheat
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