Dodging Bullets

I am 29.  I am 5'7".  I am over weight.  Starting at almost 215 lbs., I needed a change.  I felt tired all the time.  I had high cholesterol:  late last year when I gave blood, my cholesterol was 243 (total cholesterol).  I had pretty consistent moderate acne from the time I was about 12 years old.  I had exercise induced asthma, so I didn't like to work out hard, in fear that it might flare up.  I wasn't fitting into my clothes.  

Makin' my flexitarian Beet Chips.  March 26, 2011

But I love food.  So of course I'm fat, right?!  Everyone knows that if you eat too much good, tasty food, you're gonna gain weight.  And if you're lazy or you don't like to sweat it out at the gym, well, those pounds aren't going to lose themselves! 

I was very frustrated.  It came to a point where I felt like I was addicted to food.  I couldn't control my weight and I felt guilty and was extremely hard on myself.  I knew I couldn't fix it with a diet.  I've been on and off and on and off of low-fat diets for pretty much as long as I can remember.  Calorie restriction really worked, but here's the rub: the second you go back to your normal life, you gain it back (sometimes you gain more).  It was a terrible feeling.  I couldn't think of what to do.  

Another angle of the old me.  Not a pretty picture.    April 10, 2011

I researched food addiction on google and complained to my mom on the phone.  Being the child of 2 weight-watchers "lifers" I knew what was expected of me if I wanted to lose weight, but it wasn't working.  I had read Michael Pollan's "In Defense of Food" and was so ready to get healthy and as he says, "Eat Food.  Not too much.  Mostly Vegetables."  So I dug in a little deeper.  I got into the "Meatless Mondays" and crawled through "The Omnivore's Dilemma" (great book, just a bit of a long read for me).  I ate healthy whole wheat bread and focused on adding whole grains and beans to my meals.  I ate a ton of veggies.  I cut way back on my meat consumption.

And nothing happened.  Sure, I felt like I was eating more cleanly - focusing on "from scratch" meals and avoiding some of the aisles of the grocery store.  Then I looked into becoming a "Flexitarian."  It made so much sense.  I could eat mostly veggies and pasta and beans and grains and cheese and I could eat meat when I was in the mood.  I bought cook books and tried out some delicious recipes, but I still wasn't really having much of an improvement on my health.  

The old me: March 2nd, 2011

Then one day, while randomly listening to a new podcast I stumbled across on Stitcher Radio, Underground Wellness, I heard Chris Kresser talk about how grains and legumes and processed food wasn't very good for you.  I was in disbelief.  I'd heard that people with Celiac disease couldn't eat wheat, but normal people are fine, right?!  Wrong.  Many people with a more mild sensitivity to gluten don't even know they are gluten sensitive!  

It was the first time I had ever heard of paleo, and I was curious to hear more.  I started to listen to "Everyday Paleo" and "Latest in Paleo."  I couldn't get enough of this idea that was blowing my mind. ITS NOT FAT, MAKING US FAT!  ITS JUNK CARBOHYDRATES, SUGAR, AND SEED OILS!  We are not broken by default.  Medicine should be our last option, not our first!  Nutrition is so important!

It has now been 2 months since I began my primal lifestyle.  While reading "The Primal Blueprint," I eased into my new eating during my vacation to San Francisco and Yosemite.  At first it was weird; almost too easy.  Sure I wasn't perfect, but it was totally do-able.  I basically just focused on only eating meat, veggies, fruit, nuts, and some dairy.  

I can't even explain how great I feel.  The first month I dropped 10 lbs!  After that the weight isn't falling off nearly as quickly (I'm sure it is because I probably consume a bit too much dairy and fruit - both will raise your blood sugar much more than you realize), but I feel amazing.  There are times when I will go out for a walk and decide to do a quick sprint.  Just for fun.  And sure, when I slow down after my sprint, I have to catch my breath, but I don't have my asthma any more.  My face is clearer than it was when I was 12.  I'm not starving all the time, thinking about food every minute of the day, like I used to do.  I'm ok if I have to go a few extra hours without a meal.  I sleep more soundly and wake up to no alarm clock.  

I know I still have a way to go in my efforts to lose weight.  But I'll tell you one thing, I really don't think I'll be going back to the Standard American Diet anytime soon.  I feel healthy.  And I LOVE eating grass-fed steaks, pastured eggs, whole organic milk, fresh organic fruits and veggies and so much more.  

A delicious Primal Meal: Romain Lettuce with Chimay Cheese, Rotisserie Chicken, Crispy Bacon, and Beef Liver Pate.

My father is a non-insulin dependent diabetic.  Both of his parents had diabetes.  I knew, without going to a fortune teller, what my future would hold if I couldn't turn my health around.  

I feel like I've actually dodged a bullet.  After 1 more month living the primal lifestyle, I'll probably go in for a doctor's appointment and have my blood drawn and see where my numbers are at and hopefully confirm my suspicion:  I am getting healthier, I am dodging the bullet of diabetes, and I am adding years to my life.  

Me and my cubby hubby pre-primal: June 26, 2011

P.S.  My hubby has been eating primal for only about a month and a half and has lost 25 lbs.!  This is such a gift we are giving ourselves and each other.  It is a gift of health, and a longer life together.  :)

Hopefully I'll have some great "in-progress" pictures soon.  

Beginning to Lose it

It has been a little over 6 weeks, since I began eating primally.  So far, so good, I'd say.  Although the weight loss has slowed down, I'm still losing, which keeps me motivated.  Even on the days when I weigh myself and I realize I may have done more of a 60/40 than an 80/20 (primal/non-primal ratio), I still feel better than I have in a very long time.

It seems to be less of a struggle to go out to eat than I was expecting, which probably isn't the greatest thing ever: I should definitely be eating at home more.  The price tag of fresh veggies and meat is much more expensive on the "outside" and I've found very few places that serve grass-fed meat.  I have been bringing my lunch with me to work, which is not nearly as social as going out with a group to a local fast or slow food eatery, but I feel better by using the groceries I've bought for the week and not spending extra cash.

Some of my recent foodie loves:

• Grass-fed Mozzarella balls (about an inch in diameter - they come packaged in water) drizzled with balsamic vinegar and olive oil, with a sprinkle of salt and pepper.  I know this would be yummy with tomatoes and basil, but even by it self, it must be tasted to be believed!  
• Grass-fed skirt steak marinated and then grilled to perfection
• Lunch meat (Whole Foods roasted turkey, roast beef, or Applegate salami or ham) wrapped in a delicious, fresh piece of red leaf or romaine lettuce
• Coconut cream (take a can of real, full-fat coconut milk and put it in the fridge for an hour or so - we just have the A/C on in the house and that is enough - and then open the can and scoop out the soft, fluffy, coco-licious cream at the top) over frozen cherries
• Bacon, bacon, bacon, bacon, BACON! Yeah.
• Olives
• Mild Kim-chi
• Farmers Market fruit, for when I need something sweet
• Grass-fed, Beef summer sausage

Chorizo Buttered Veggies (with a bit of Chalula Hot Sauce)

Bacon Buttered Veggies
Last night I made myself a new amazing veggified bacon meal.  It's also amazing with chorizo and chalula hot sauce - don't skimp on the butter!  Here's the recipe (for 1 serving):

1 slice of raw bacon chopped up into medium sized pieces
1 big bunch of fresh veggies cleaned and roughly chopped (I used long purple beans (they called them purple asparagus's at the farmers market, but I think that's bologna), green beans, wax (yellow) beans, kale, and some crazy type of spinach where you can also eat the stems (it's purple and green))
Grass-fed butter (Kerry Gold, anyone?!) to taste (I probably used about 4 tablespoons)

Start with a cast iron pan on medium heat.  Once its toasty, throw in your bacon pieces and mix around until they are cooked through and a little crispy.  Then add about a tablespoon of butter (or two if you're in the mood) to the pan and let it melt.  As soon as it is melted, toss the veggies into the pan and toss to cover with bacon pieces and melted butter.  Add more butter if you feel like it.  Toss and wait a minute and a half and then toss again, on and on until your veggies are cooked to your liking.  I added some pepper and truffle salt.  It was yummy.  Check it out!

A little about Paleo - and 10 lbs. gone!

Ok, so here's an update.  After less than 2 weeks of strict Paleo (by strict I mean 80% of the time, and I still have a decent amount of dairy), I've lost 10 lbs.  I feel amazing.  My complexion is the clearest it has been since I was 12.  I love eating. 

Disclaimer:  I'm not a doctor.  I'm not a scientist.  I'm just a person who's into Paleo.  If you disagree with this stuff, that is OK.  If you want more info for the real facts, check the internet.  It has a ton of sources for more info. 

For those who are wondering here's a little list of the food ideas on the Paleo diet (at least what I'm doing - feel free to surf the net for more lenient or strict restrictions that will fit your needs):

• No Soda - diet or regular.  If I'm thirsty I drink water, iced tea, or on occasion a small glass of coconut water.

• No Processed food - Does it come in a wrapper and sit on a shelf?  Most likely, it's not that great for you.  There are some exceptions, but as a general rule: If you have seen marketing for it, it's probably processed and it's probably not so great for you.
• Grains - I know.  This part is a bit of a far reach for most people.  wheat, barley, oats, corn, rice, and everything you can make with these products are pretty much out.  There are two main issues.  One is the gluten in wheat; it can cause a ton of different issues, and we've been eating them for so long (our whole lives) we may not even realize that stomach aches, heavy gas, bloating, and other digestive issues are NOT normal.  Grains are also almost all carb with very little actual nutrition. 
• Fats: Eat them.  Obviously stay away from trans-fats and the "vegetable oils,"  but try out some new ones.  Coconut oil is my new favorite cooking oil.  It has a high smoke point and it smells and tastes amazing! 
• Switch your peanuts for REAL nuts.  Peanuts are actually legumes.  Switch to delicious nuts like almonds, cashews, etc.  Even switch your nut butters.  I like Almond nut butter. 

• Stop eating white potatoes.  Seriously. 

• I eat a moderate amount of dairy.  I'll probably cut back on that soon, but for now, I'm going at my own pace.

• Cut WAY back on sugar.  Way back. 

• Meat - try to stick to grass-fed whenever possible.   No farmed fish. 

• Don't eat beans.  
• I'm sure I'm missing something, but it's a good start.

A few of my favorite things to eat:

• Fresh Whipped Cream and Organic Berries:  Take some heavy whipping cream (organic) and put about half a cup into a medium sized mason jar.  Shake vigorously until it feels like the liquid is gone.  [NOTE: Do not shake for more than 5 mins; if you shake past the whipped cream phase, you'll end up with organic butter and buttermilk.  Delicious, but not what we're looking for.]  Wash your berries.  Spoon out as much whipped cream to top the berries.  Enjoy!

• Roasted Veggies:  I just wash and chop organic/local veggies from the farmers market and throw them in a gallon size zippy bag.  Toss in a few tablespoons of oil (you can do olive oil, but I found I LOVE the flavor of Coconut oil in this recipe) a bit of salt and pepper to taste, and any other seasoning/herbs/spices you're into.  Zip the zippy and shake that bag like crazy!  Once you feel like everything has a good amount of coating, toss it into a large baking/Pyrex dish and pop it in the oven on 425 for 20 mins.  Take it out, toss the veggies around a bit (make sure to get the bits on the bottom, so they don't burn) then put it back in the oven for another 15 mins.  If they're not roasted enough for you at this point, feel free to leave them in a bit longer, but keep an eye on them!  When they're ready, take them out and let them cool a little -- they will be hot!  Then enjoy.  If you're using coconut oil, make sure to heat up the leftovers so you don't get the solid oil grime from it being in the fridge. 
• When I'm going out to eat, I love ordering a Caesar salad with no croutons, dressing on the side and a big fat sliced skirt steak on top.  So yum. 
• Bacon.  Eggs. Sausage.  Love it.
• Beef (or other meat) Jerky:  When we were on our way back from Yosemite (120 route) we stopped by the Tie Dye/Jerky lady and got some amazing, delicious bison and elk jerky.  I've been craving more, but obviously, it's not that easy to get around Chicago.  I've found a recipe I'm looking forward to trying very soon.  

• Olives:  They have an olive bar at my local Whole Foods.  I get the black olives and the green olives stuffed with garlic.  Yum.

• Nuts:  Seriously, one of the best take-along treats you can find.  Almonds, Walnuts, Pecans, Macadamia nuts, cashews.  (My mom HATES walnuts and pecans, but if you dig 'em, toss them into your veggies while you're cooking!  They add healthy fat, a nice crunch, and the fat content will help you stay satiated [full] longer.) 
• Kimchi and Homemade pickles:  I like to buy "King's Mild Kimchee" that is available at my local Whole Foods.  Pickles… make them yourself!  They are amazingly easy to make.  Last week I made a batch of homemade dill pickled cucumbers and a batch of pickled radishes.  Radishes are my all time favorite pickled veg.  Wash, trim and cut up your radishes to the size you want the final product to be.  Put them in a jar with a couple teaspoons of salt sprinkled on them (this was for about 1/4 gallon of radishes).  Put cheese-cloth over the top and put a rubber band around it (this keeps the bugs out).  Come back in 24 hours and you'll see quite a bit of water drained from the radishes.  Take off the cheese-cloth and fill the jar all the way to the tippy-top with filtered water.  Put on the screw-top lid.  Flip it over.  Unscrew the lid a little at a time until you see a bit of the water come up around the edge of the rim.  This means you have a seal.  Place this on a kitchen towel on your counter, out of direct sunlight, for 1 week.  Screw the lid back on (if you forget, you may have a bit of a mess to clean up) flip the jar right-side-up and voila!  You have pickled radishes.  They might smell a bit funky if you're not used to naturally fermented pickles, but seriously, try them.  You might dig 'em.  You might hate them.  I think they're delish!

Bites of Yum - Original photography from Baconfest

Terzo Piano - Empanadas with Dreymiller and Kray cinnamon bacon, dried Seedling strawberry, toasted almond, salsa verde

one sixtyblue - Pastrami cured pork belly Reubens with one sixtyblue sauerkraut

Small Bar - Braised bacon brioche with salted maple butter and crispy egg yoke

Veerasway - Chocolate Crispy Pork Turtles: Rich Chocolate over crispy cardamom pork with cashews and rain chutney 

Black Dog Gelato - Banana and Bacon's Foster

Chizakaya Japanese Pub - Grilled bacon nigiri with house made kimchi sushi rice and smokey bacon ikura

Sable Kitchen & Bar - Applewood smoked Bourbon bacon jam, crispy polenta cake, St. Andre cheese fondue

Blue 13 - Honeydew Melon Salad: honeydew melon, honeydew gelee, frisee, candied walnut dust, bacon vinaigrette

The Bristol - Bacon Banh Mi

Boka - Braised bacon with bacon spatzel

Gemini Bistro - The Elvis: Home-made crunchy peanut butter, fried banana, honey peppered bacon, griddled banana bread

Forest Grill - Roasted bacon bratwurst sausage on caramelized onions

La Madia - Spinach and bacon ravioli with brown butter sauce and parmesan

The Red Canary - Bacon cured Steelhead trout on top of Nueske's Cherrywood-Smoked Bacon and a bacon mushroom salad

Miramar Bistro - Caramelized pork belly with wilted escarole and maple pineapple chutney

Magnolia Cafe - Pork'n'Beans: Sourdough bread with white bean spread topped with thick cut bacon and greens

The Black Sheep - Banana panna cotta, cherry wood smoked bacon brittle, and peanut butter froth with a lady finger spoon

Atwood Cafe - Cherrywood smoked bacon and black current friut roll-ups; bacon "cannoli" filled with maple and bacon marscapone