Thursday, June 30, 2011

It's been a while....

Yup, it's been too long. Life likes to interrupt a perfectly solid diet plan and blog schedule, usually when those things are going really well. But, I'm back just for a quick check-in.

Since I've begun this journey to eat more appropriately and those foods that I consider best for optimal health, my fiancee joined in on the dietary adventure, learning with me the day-to-day implementation of cutting out industrial foods. I'll make sure to say up front that having a partner with whom you can share a vision, to whom you can offer and from whom you can receive report, and, when pressure needs to be released, conspire with on a cheat meal. If you are looking to change your way of eating, let me offer my drum beat to the throng of drummers already advising you to not go it alone and get with someone to keep you accountable, whether it is your significant other, child(ren), parent(s), or any other person that is important in your life.

Getting back to the point of this post, I recognize that a practicing paleo/primal diet takes as much effort to maintain as any other skill in one's life. Not only does it take mental fortitude and willpower to abstain from a piece of cake at an office party or beer while hanging out with your buddies, it demands the same effort to forgive yourself of your transgressions and not let them lead to a spiral of self-loathing and self-flagellation.

That isn't to say, don't recognize the slip, just don't let it jeopardize your mental game or perspective on how you are doing overall. To focus on the negative and give life to thoughts that lead to recriminating yourself over your offenses to some seemingly inflexible standard will only sap the energy you need to carry through with eating in this way. Just learn to let go and use that energy to figure out how you can handle the situation better or just let it pass and save that energy for later.


Wednesday, January 19, 2011

Day 16 of NYC

Heads up: today's going to be a boring one. Just leftovers.

Breakfast

  • Slices of Boar's head Mesquite Smoked turkey breast
  • Handful of Natural almonds

Lunch

  • Left over Italian-herb chicken breast
  • Sauteed onions, zucchini, broccoli, bell peppers, and green cabbage
  • Fuji apple
  • Pear

Dinner

  • 3-egg omelet w/ sweet potato hash

Tuesday, January 18, 2011

Day 15 of NYC

So, it's time for some confessing. The wheels came off the wagon while hanging out with family this weekend. There was definitely some transgressing. Might have had a hamburger(or two!), some queso, some ice cream(!), and other sweets that would certainly have Wolf, Cordain, Devany, Sisson, et al. shaking their heads in disapproval. So, there it is. I don't feel good about it now, though I am not pissed or upset with myself. The Whole 30 challenge is important and provides a needed focus to keep on the strict path of the paleo lifestyle. It isn't more important than enjoying a good meal cooked by loved ones.

Enough of that. Let's get back to it.

Breakfast
  • Open

Lunch

  • Homemade chef salad with Romaine lettuce, slices of smoked turkey, avacado slices, hardboiled eggs, white onions tossed with EVOO, juice from half a lemon, and pepper

Dinner

  • Italian-herb garlic chicken
  • sauteed broccoli, onions, and mushrooms
  • baked sweet potato

Friday, January 14, 2011

Day 11 of NYC (On the road again...)

Today's a late posting and I'm sorry about that. Got busy last night packing up for a fun weekend with my love and my family. As I've posted previously, travelling complicates dietary habits, or, more accurately, strains ones ability to maintain eating a certain way because they are out of their normal routine. I can't carry my kitchen around with me or have my local grocers follow me. So, I'll be needing to be extra careful with how I choose what to eat when I eat out (which is inevitable) and grab smart snacks along the road. If I'm able to swing it, I'll run by a grocery store in some of the larger towns to grab some fruits, nuts, and (maybe) deli meats.

As far as the meal plans are concerned, I'll need to allow for more open meals than usual. Again, this reflects the fact that I'll not be home with my kitchen at hand.

Anywho, on to the good stuff.

Breakfast

  • Handful of blackberries, blueberries, and raspberries

Lunch

  • Left-over Sweet potato and turkey hash
  • Grapefruit

Dinner

  • Open.

Wednesday, January 12, 2011

Day 11 of NYC

Due to things going on at my apartment for most of the day, I'll not be attempting a BMoW. I'll be leaving it open in case my new roommate and I want to grab something (paleo for me) to eat. Otherwise, the day will look similar to yesterday. Sometimes the tactic for following a dietary plan is to keep a modicum of routine; you don't want too much as to grind your motivation of sticking to it to a nube, but just enough to not be daunted by always trying new things in order to stick with it. Anywho, on to what you came for.

Breakfast

  • Slices of Smoked Turkey
  • Handful of blackberries, blueberries, and raspberries

Lunch

  • Left-over Lemon-garlic-ginger Chicken
  • Handful of walnuts

Dinner

  • Open

Day 10 of NYC

Nothing special today. Just a day full of left-overs.

Breakfast

  • Slices of Smoked Turkey
  • Handful of blueberries, blackberries, and raspberries

Lunch

  • Romaine and Baby Spinach Salad topped with Sliced Smoked Turkey, walnuts, avocado slices and dressed with Olive oil and pepper.

Dinner

  • Left-over sweet potato hash
  • 3-egg omelet with spinach, mushrooms, onions, bell peppers, and cilantro.

Day 9 of NYC (in retrospect)

Yup, I'm a time traveler now. I'm posting in the past's future about its present. Whatever. If you're curious as to what I ate, here it is.

Breakfast

  • Grapefruit
  • Sliced Smoked Turkey
  • Handful of Walnuts
  • Handful of blueberries, blackberries, and raspberries

Lunch

  • Left-over Lemon-garlic-ginger Chicken
  • Carrots and Celery

Dinner

Sunday, January 9, 2011

Day 8 of NYC

New week equals new meals. Yay! Also, this week will see me travelling to far off destinations. Fine, nothing so exotic as your imagination is furiously conjuring up right now. I'm headed to West Texas to enjoy watching the love of my life do her thing with the Midland-Odessa Symphony Orchestra. While that might not directly affect you, the reader, it will affect this blog and the meals that I plan. So, get ready to get creative and look after your own gastronomical logistics. But, that won't be until later in this week. So, first things first.

Breakfast

  • Grapefruit

Lunch

  • Bowl of left-over Bisom chili
  • Salad of baby spinach dressed with olive oil and pepper

Dinner

  • Lemon-garlic-ginger chicken stir fry (Recipe below)

Lemon-garlic-ginger Chicken stir fry

  • 2 - 2.5 lbs of Chicken tenderloins
  • 1/2 White Onion, chopped into short, skinny-ish strips
  • 1 Red bell pepper, chopped into sticks
  • 1 Green bell pepper, chopped similarly to the red bell peppers
  • 1/2 cup of sliced Mushrooms
  • 3 stalks of celery, chopped similarly to the red bell peppers
  • 3 medium-sized carrots, chopped similarly to the red bell peppers
  • 1/2 of a head of White Cabbage, chopped into strips
  • 1 Jalapeno, diced (remove seeds to lessen heat)
  • 4 cloves of garlic, minced
  • 1 head of broccoli, chopped
  • 2 tablespoons of Olive oil
  • 1 tablespoon of coconut oil (substitute olive oil if you don't have this)
  • whole lemon, juiced
  • 1 bunch of cilantro, chopped
  • 2 tablespoons black pepper
  • 1 teaspoon red pepper flakes
  • 2 tablespoons ground ginger
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • Pinch of salt
  1. Thaw tenderloins if it still frozen.
  2. Cut tenderloins into 1" cubes (approximately).
  3. Place cubes into medium to large mixing bowl.
  4. Add 3 cloves of minced garlic, 1/2 of the lemon juice, 2 tablespoons of olive oil, 1 tablespoon of black pepper, red pepper flakes, ground ginger, paprika, cayenne, and salt.
  5. Mix with spoon or hands until all of the cubes are covered in the marinade.
  6. Let sit in the refrigerator for 30 minutes.
  7. Place large skillet on burner and turn heat to medium-high
  8. Pour 1/2 tablespoon of coconut oil (or olive oil, if substituting) in pan.
  9. Once oil is hot, put 1 clove of minced garlic and sauté for a bit.
  10. Put cubed chicken in skillet and cook over medium high heat until thoroughly done.
  11. After chicken is cooked, push to the sides and put rest of coconut oil (or olive) in skillet.
  12. Once oil is hot, put onions, celery, carrots, bell peppers, jalapenos, and mushrooms in skillet and cook, stirring to ensure that vegetables contact skillet surface.
  13. Cook until onions start to turn translucent.
  14. Put cabbage and broccoli in skillet and stir while cooking for 7-10 minutes.
  15. Reduce heat to medium and mix in rest of lemon, black pepper, and cilantro.
  16. Cover skillet and let it cook/steam for 5 minutes, stirring occasionally to prevent burning.

Day 7 of NYC and the day that wasn't...

Yup. I'm totally an inveterate liar. I say one thing and completely do another. I promise the moon, or in this case, a daily meal plan, and I deliver a moon rock. My bad. So, I had sweet potato hash and leftover chili yesterday. I hope you were able to scrounge up something that kept you on the dietary straight and narrow.

With that said, shall we move on? Please note that any meal marked as "Open" means exactly that; You are open to fix anything or eat anything that would be within the guidelines of the Paleo Mantra.

Breakfast

  • 4 slices of Applewood smoked uncured bacon
  • 3 eggs fried over medium in Coconut oil
  • Bowl of rasberries, blueberries and blackberries

Lunch

  • Open (I'm skipping because Breakfast will be more of a brunch)

Dinner

  • Open

Friday, January 7, 2011

Day 5 of NYC

Yup, Sorry. It was a little late. That's it, just this once. Every other post will be on time or early.

Breakfast

  • Grapefruit (definitely messed up, should have had protein)

Lunch

  • Romaine and spinach salad with smoked turkey breast, olive oil black pepper dressing
  • Handful of nuts walnuts, pecans, and macadamias
  • Honeycrisp Apple

Dinner

  • Scrambled eggs with green onions, mushrooms, and garlic
  • Bowl of left over chili

Thursday, January 6, 2011

Day 4 of NYC

In honor of my good buddy, Chaz Darling, and an encouragement to the local weather to get with it, I'm fixing Chazzy D's Bison Chili for the BMOW (Big meal of the Week). I'm excited because I've been craving something hearty for a while that doesn't require pasta or bread to make it so. I think this will hit the spot. Without further ado, the meal plan for today.

Breakfast

  • Left over egg scramble
  • Handful of blueberries, blackberries, and rasberries

Lunch

  • Italian Herb chicken breast
  • Steamed broccoli, zucchini, and squash tossed with olive oil and dill
  • Honeycrisp apple

Dinner

  • Chazzy D's Bison Chili (slightly modified) (recipe below)
Chazzy D's Bison Chili

*optional* 4-5 strips of bacon chopped
(if not using bacon) 1 Tablespoon coconut oil
2 pounds ground bison
1/2 onion chopped
1 bag of organic celery (usually a celery plant)
4 cloves garlic minced
1 Jalapeño pepper
4-5 carrots skinned and roughly chopped
1 1/2 cup beef broth or water
28oz can organic diced tomatoes
1.5 Tablespoons Chili powder
1/2 Tablespoon of Cumin
1 teaspoon of Red pepper flakes
2 teaspoons thyme leaves
salt and pepper to taste

Instructions
1. Cook bacon medium high in a large stock/crock pot or, if you’re not using bacon, heat the coconut oil on medium high heat
2. Saute the garlic, onions, jalapeño, and celery for about 7 minutes
3. Add bison, chili powder, cumin, and red pepper flakes, and thyme and cook until all the meat is browned, stirring frequently
4. Add tomatoes, and beef broth or water. Let simmer for 20 minutes
5. Add carrots, stir, and let simmer for about 90 minutes
6. Salt and pepper to taste

Wednesday, January 5, 2011

Day 3 of NYC

This one is short and sweet.

Breakfast

  • Handful of walnuts
  • Handful of blueberries, rasberries, and blackberries
  • 3 slices of Smoked turkey breast

Lunch

  • Salad with Italian herb chicken w/ extra virgin olive oil
  • Handful of macadamias, pecans, and walnuts
  • Humongous Honeycrisp apple

Dinner

  • Egg scramble with Paleo taco meat and guacamole
  • Sliced cantaloupe
  • Sweet potato hashbrowns fried in coconut oil

Monday, January 3, 2011

Day 2 of NYC (nope, not that NYC)

So, I made a funny in the title. Comedic purposes aside, I felt it appropriate because I didn't want to drone on incessantly in the title of every meal plan update with Day X of New Year's Challenge. Yet, I still wanted to readily distinguish these entries from ones for the last Whole 30 challenge. So, NYC stands for New Year's Challenge. Deal?

Breakfast

  • Three egg omelet with mushrooms, smoked turkey, green onions, white onions
  • Grapefruit

Lunch

  • Salad with left over meat from Paleo tacos w/ Guacamole
  • Handful of almonds, pecans, and walnuts

Dinner

  • Italian herb garlic chicken (recipe below)
  • Steamed squash, zucchini, and broccoli tossed with Extra virgin olive oil and dill
  • Sliced cantaloupe

Italian Herb and Garlic chicken

  • 2.25 - 2.5 pounds of Chicken breasts (about 3-4 breasts)
  • 3 medium (or 2 large) cloves of garlic, minced
  • 1/2 tablespoon of dried basil
  • 1/2 tablespoon of dried oregano
  • 1 teaspoon of ancho chili powder
  • 1 tablespoon of black pepper
  • 1/2 teaspoon of Red pepper flakes
  • 1 teaspoon of paprika
  • pinch or two of salt
  • 2 tablespoons of olive oil
  1. Make sure to thaw chicken breasts if they are frozen.
  2. Preheat oven to 415.
  3. Place chicken in Gallon-sized Ziplock bag or in medium mixing bowl.
  4. Pour olive oil over chicken.
  5. Add all spices and garlic to chicken and rub in or shake in bag to coat chicken breasts completely with oil and spices.
  6. Add tablespoon of olive oil to a large frying pan.
  7. Heat olive oil on medium-high heat and sear both sides of the chicken breasts.
  8. Once all of the chicken breasts have been seared on both sides, transfer to baking sheet, if frying pan is not oven-safe, and let chicken cook for 15-20 minutes.

The long hiatus is over (or, Day 1... again)

Suprise, I've kept up with this blog as fastidiously and regularly as I have kept abreast of political zeitgeist of rural South-eastern China. In other words, I haven't.

But, this being a new year, I felt it was high time to start fresh with this blog and with my commitment to my paleo ways. Start of a new year demands that I start up another 30 days of cheat-free eating.

With this new start, I plan to use this space for its original purpose: record and plan what I'll be eating during the next 30-days. I plan to tweak the original concept, or the execution of the idea, of this blog by committing to keeping it updated with the next day's meals. By doing so, I hope to provide a resource to those who are interested when they are deciding what to eat.

Also, in an effort to mix things up and enjoy a rut-free dining experience, I'll be scouring available paleo books and websites for a Big Meal of the Week. I've created or accrued enough compliant meals to allow for general subsistence, which is fine when going through a normal flow of paleo life with cheat meals in play. However, monotony can quickly wear me down and open up cracks in my resolve to stick with the 30-day challenge. I hope the challenge of pulling off fixing a meal that is a little more involved will keep my interests piqued and momentum going.

Lastly, as I said earlier, this space will be updated daily. However, the usual entry will transform from my typically long winded prose to a more structured meal plan, with maybe a blurb about inspiration for the meal, citation of where I got the idea/recipe, or notes on preparation. This is not to say that I'll deprive you of your secret guilty pleasure of reading my ramblings. It is only to readjust expectations so as to ensure that I can keep everyone involved informed and prepared. Capice?


Day 1 of New Years Challenge

So, here it is. You should get the gist of meal plan entries, but here we go. I'll list out what's for breakfast, lunch, and dinner. If there is a need, I'll have some notes about preparation and the recipe, if warranted. Finally, any comments about inspiration or citation for a meal will all happen at the end.

Breakfast

  • Handful of almonds, walnuts, pecans, and macadamias
  • 3 Slices of smoked turkey breast

Lunch

  • Romaine Lettuce Salad w/ smoked turkey breast and extra virgin olive oil
  • Handful of walnuts, pecans, and macadamias

Dinner