Going Paleo...

My daughter, the athlete, announced to us last month that she had purchased a book for her iPad from Amazon.com called ”The Complete Idiot’s Guide to Eating Paleo”.  For those like me, not in the know, the Paleolithic diet is also known as the caveman diet.  “That’s nice” I replied.  What she said next gave me pause to think.  “Mom, this is not just for me but for the whole family. I truly think that if you start eating this way, you and dad will see a dramatic difference in how you feel and for you mom, you should see your blood sugar readings come down”.

I will admit I had been having trouble with my blood sugar levels since last Christmas.  They kept creeping up and after three cortisone shots in August they went through the roof.  I was all but ready to throw in the towel as I had been feeling horrible, lethargic and was thinking about getting the Dr. to put me on Metformin which I had been fighting against going on for the past two years. I was the one that wanted to be in control with diet and exercise. 

After listening to my daughter tell us about the different chapters in the book, I decided to take her advice and purchased my Kindle copy from Amazon.com for $4.99, however prices on Amazon can fluctuate so I would check first, it could be higher.

I can say with all honesty, I’m glad I did.  I starting reading about the eating plan and you really can’t call it a diet but a lifestyle change in how you eat things. 

Dave and I instantly noticed a difference in our energy levels.  I lost 12 lbs in my first two weeks eating Paleo. My blood sugar came down in a big way within a few days to my utter delight and has stayed down.  My heartburn has all but disappeared, I have only had 2 heartburn pills in the last month because of pizza (I slipped, but the book says it's OK to cheat once in a while) and I am not craving foods like I once was.

The next big challenge for us will be to clean out our cupboards and refrigerator of all processed foods, processed cooking oils, refined sugar, grains and legumes (this includes pinto and black beans, lentils, soy and peanuts, which I love). I’m holding on to my dairy for now, but I really don’t use that much milk any more except for cooking.  I do drink unsweetened Almond milk and I have to say that I like it. We can have cheese in moderate amounts.

I have already switched over to honey for my coffee, I must say, I like it. We can have yams, sweet potatoes. Lots of fresh vegetables, fruits, grass feed beef, free range chicken, eggs, fish, lamb and pork.  We can also have green beans, snow peas as they are not considered a legume. I have given up corn as I’m pretty sure I have some sensitivity to it as I swell like a toad, not pretty!

I like to bake so baking Paleo will defiantly be a new adventure for me. The big test will come when I try to convert main stream highly processed recipes to Paleo. As with anything there will be a lot of trial and error but I am always up for the challenge.

All in all I’m quite happy with where I have come in the last month. I still have a long ways to go, but I look forward to the adventure.  Dave on the other hand still eats his oatmeal and blueberries for breakfast. 

One of our first meals was a vegetable medley on the grill. I cut up onions, red peppers, zucchini, yellow squash, olive oil, garlic powder, low salt and pepper. We also had Spicy Parmesan Chicken Sausage from our local Sprouts Store.  

Grilled Spicy Parmesan Chicken Sausage

Grilled Veggies...So good!

The next meal was one I prepared out of the latest Paula Deen Magazine. All I can say is that it was mouth-watering and wonderful.  While fixing it I discovered that with a few minor adjustments to one of the recipes it was a total Paleo meal. It included a center cut pork chop with a slit in the middle for stuffing.  The stuffing consisted of spinach, portabella mushrooms, garlic, salt and pepper. The Brussels sprouts were roasted with bacon and the yams were cooked with honey, orange juice, orange zest with salt and pepper. 

Company's coming...so good!

I really think I’m going to like eating Paleo. Come join me on this adventure.  Get the book and read all about eating Paleo and you be the judge. Let me know what you think...

Peace, Love and Happy Eating…

Stick to the Ribs Taco Soup

Ok...I have had several requests now for Taco soup. It is one of the mainstays at our house and since we are at the cusp of getting into the soup season I thought I would go ahead a give you out there in blogger land, the recipe that my son-in-law gave me. It's one of those recipes that doesn't require you to do a lot, except for grocery shopping. Keeping that in mind, I buy as cheaply as possible and will find great bargains at Big Lots and purchase certain things in bulk at Sam's Club, such as Williams Chili Seasoning and Hidden Valley buttermilk mix in large containers. On my food scales, I will measure out 1 oz. of the powder, actually you can eyeball it. I keep these two items on hand as I'm always using them plus it's cheaper to buy them in bulk.

Taco Soup 

1 Tbsp. Olive Oil

2 lbs. Ground Meat (If you are a vegetarian you can get the Morning Star veggie crumbles) I use  a 95/5% meat to fat ratio.

1- large Yellow Onion chopped

2- Cloves Garlic crushed

1- Package of Williams Chili Seasoning

1- Package (1 oz.) Hidden Valley Buttermilk Dressing Mix

1- Can Pinto and or Ranch Style Beans

1- Can Black Beans

1- Can Kidney Beans

1- Can Corn or Golden Hominy (This can be left out)

1- Can Rotel Mild

1- 6 oz. can Tomato Sauce

2- Cans of Mexican Diced Tomatoes



Tortilla Strips

1- Package of Yellow Corn Tortillas

1- Cup Coconut oil

California Garlic Salt or Zing (found at Golden Chick restaurants)


Condiments

1- 8 oz. container Sour Cream

1- Package of Shredded Sharp Cheddar Cheese

1/2- Red Onion finely diced

In a soup pot combine and cook the first four ingredients until meat is cooked through.

Add in Williams Chili Seasoning and Buttermilk dressing mix, mixing well.

Open all the cans and start dumping them in.

Add some hot water (half a can) to a can and swill it around and dump into next can getting all the leftovers out of all the cans and dump into soup.  Stir and turn fire down to simmer, cover and let soup come up to temperature, stirring occasionally.



Tortilla Strips 

Take a pizza cutter and cut tortillas into thin strips. Fry up in hot oil until golden, drain on paper towels and add garlic salt or Zing and enjoy with the Taco soup. Serve with a salad.

I like to use Wild Roots Sprouted Tortilla Chips, NON GMO , Gluten-Free, found at Sam's Club. 

Add, if you desire, sour cream and or shredded cheese and chopped onion.

Makes 10 to 12 servings Total cost to make, about $14.00, which comes to about $1.17 per serving.
Peace, Love and Happy Eating…