Today’s Food

Every so often, to help those who are following along and looking for ideas, inspiration, and motivation, as well as for those who ask me all the time, I like to post what I’m eating as an example of what I eat on my Paleo diet.

Breakfast

  • Two eggs, sunny side up
  • Two slices of no-sugar-added bacon

Lunch

Dinner

  • Pesto chicken (Sherry modified this recipe and it turned out great!)
  • Zucchini noodles

That’s it. I know it doesn’t look like a lot, and you’re right. If I looked at this list a year ago and saw how little it was in the way of volume, I’d have said there’s no way I could eat this little. Getting to this point didn’t happen overnight. I ate pretty big meals when I started at 289.9 lbs because there was a lot more of me to feed and my caloric needs were higher. However, as I’ve lost weight, the portion sizes have naturally crept down, and my needs have decreased. I haven’t had snack cravings in over six or seven months, and now, I feel satisfied and energetic until my next mealtime.

An example of “Normal” Paleo food

I’m often asked, “What’s your secret to losing weight,” and I tell people the same answer every time: Whole30 and Paleo. When I explain to them what these are, a common follow-up question is, “What kind of food can you eat on Paleo?” Well, I’m happy to say that the food I can eat is both delicious and filling. Here is an example of a dinner we had this past week:

wings.png

These are your garden-variety Buffalo wings made with Frank’s Hot Sauce. They were grilled on my Weber gas grill, and then tossed in the hot sauce. We ate them with some sweet potato fries that Sherry baked and we also had a delicious Paleo Ranch Dressing that she made from scratch as well.

Our lunch Saturday was at Saltgrass Steakhouse. We both had a Caesar salad with no croutons, 6 oz filets, 6 grilled shrimp, and a baked sweet potato with butter. Pretty normal and pretty awesome. Their steaks have always been delicious for us.

Breakfast was bacon and Paleo blueberry pancakes, a weekend favorite of ours.

Normal Paleo food is pretty normal stuff. It can be found almost everywhere, and it can be made pretty easily. The best part; it’s all delicious and you don’t get locked into eating baked chicken and salad for days on-end, week after week.

It has to taste good

I wrote briefly about the importance of food being delicious to be able to commit to a new lifestyle of eating. It’s something I mention here and there in passing, but yet have I dedicated an entire article to the subject. That changes today.

I traveled to Boston this past weekend to visit my second cousin who had a heart attack and subsequently had surgery to perform a quadruple bypass. His condition was brought about partly due to genetics but also partly due to his health. While he is not an unhealthy person, his diet tends to be high in carbs. When I arrived in Boston, he was already recovering from his surgery, and we had a chance to sit and talk for nearly two full days. It was glorious! I love my cousin, and we always have a great time just talking together. The subject of our conversation eventually turned to my recent weight loss, and he had many questions about how I succeeded. He wanted to know “The secret” to my success. I was more than happy to oblige him.

I told him about going through the Whole30 and then turning to Paleo, and then I went through the science of it all. None of it was really new to him, but he had one concern that I knew a lot about. It was the major concern I had when we entered this new lifestyle, and one that I could address with some truly positive news.

As Hungarians, our culture, like the vast majority, centers on its food. Hungarian food is varied and delicious, with quite a few unique dishes that are quite simply among the most delicious foods one can eat. I don’t say this as a Hungarian, but as a fan of delicious food everywhere. French, Italian, Mexican, Chinese, Thai, Japanese, Filipino, and South American cuisines are all delicious, but Hungarian food, in my humble opinion, ranks with the best of these with amazing and delicate flavors and textures. This brings me to his major concern: how can someone accustomed to delicious foods give them up to eat healthy?

I was happy to give him the good news: you don’t have to. Not only has the majority of the foods Sherry found for us to eat been delicious and filling, but I have even found Hungarian alternatives that are Paleo compliant that are just as delicious with the same flavors and textures as their non-Paleo counterparts. This really caught his attention, and I could see that for the first time, eating healthy was something he was beginning to consider. I made sure to let him know that I don’t live on salads and chicken breasts alone, as a diet like that would drive me to chocolate cake and fried chicken faster than you can say, “Diabetes.” For people accustomed to eating delicious foods for over 60 years, giving it up in the name of good health can be too much to ask. Because yes, the flavor of our food is that important.

A neighbor three houses down from me, a former Marine and Vietnam veteran, asked me one day as I walked to the mailbox how I had lost all my weight. He was expected to hear I accomplished this great feat through serious exercise and a strict diet. He lamented the fact that he could never do what I did because he is unable to exercise due to physical limitations. When I told him I lost all my weight with diet alone, and that the foods I ate were delicious and filling, he became very interested and excited. We ended up talking for over an hour on his driveway with his wife eventually joining us to take notes and to ask questions of her own. When I bid them farewell that evening a month ago, I had sincerely hoped that he would at least try. If he did, I was certain he would find success.

And he did!

I was again going to get the mail last night, and I ran into his wife who was out for her evening walk. She excitedly told me that her husband not only tried Paleo, but had lost 15 lbs in his first month and is loving the food and feeling much better! She said he is exceptionally fond of his bacon in the mornings, and that he has cut out all sweetened drinks and sodas and now only drinks water and iced tea with no sweeteners. She said that while he misses corn, he’s been enjoying the other foods so much that it hasn’t been too big of a concern. Besides, I told her that a little corn every few weeks won’t derail him. As we hear a lot around Paleo circles, every now and then, you gotta live. Treats, in strict moderation, are allowable. Just don’t make them regular.

These conversations weren’t unique to these two individuals; it’s literally the same primary concern EVERY SINGLE PERSON I’ve ever spoken to about Paleo has had: is the food delicious? Fortunately, I can say that yes, there is delicious Paleo food out there! Are there Paleo foods that are not delicious? Well, taste is subjective, so something I find amazing my not be to someone else’s liking and vice-versa, but the beauty of Paleo is that there are literally hundreds of thousands of recipes available that allow one to truly customize their menu to their tastes. My wife has done a great job in posting recipes that we have tested and thoroughly enjoy for the benefit of others looking for delicious and healthy foods that are Paleo or Primal compliant.

As I said in an early article, regardless of the path you are taking to get healthy and/or lose weight, food is going to be a primary concern. The quality and satiety of the fuel you put into your body will directly affect the results you see on the scales, in the gym, or in your belt. It will also affect how you feel and how often you have cravings or get hungry. It’s not enough to eat “Good” foods; they also have to be foods that taste good that you can enjoy and that make you feel full afterward. Your path will be much easier when you’re happy with the meals you eat. Trust me on this one.

Current stats:
Weight: 198.9 lbs (Started 289.9 lbs on 9/1/15)
Body fat: 21.8% (Started 47% on 9/1/15)
BMI: 31.1 (Started 45.4 on 9/1/15)

What’s the catch?

I’ve said it time and time again: losing weight by doing a Whole30 followed by going Paleo has been relatively easy. As compared to grueling workout plans, deprivation diets, fad diets, or single-food diets (cabbage soup, anyone?), losing weight and getting healthy for Sherry and I has been rather easy. However, there’s something I’ve overlooked: what some may call, “The catch.”

prepped
Prepped food for the week in our refrigerator.

 

Living Paleo means a lot of planning and a lot of preparation. It’s not something you can just jump into without putting in some effort. Here are things to consider:

  • You have to plan out your meals, typically at least a few days in advance. Planning them by the week makes the most sense for us. This means finding Paleo-compliant recipes.
  • You have to consider each ingredient and find Paleo-friendly or Paleo-compliant ingredients. This is sometimes quite difficult and can require some research and some effort to source locally. We are sometimes forced to order ingredients online which takes at least 2-3 days to arrive in most cases.
  • Once you have  your recipes and ingredients, you must do the work to prepare the food. A lot of Paleo dishes that mimic regular foods like breads, casseroles, and even cakes require a lot of work. Sometimes, that extra work is like 2 to 3 times the amount of work for the real-deal. You have to keep in mind that the extra effort is worth the good it will do for your body.
  • Since many of the recipes take a long time to prepare, it becomes impractical to prepare every meal before you are to eat it. This is why Sherry and I have Prepday Sundays where we make at least 2-3 different dishes we can eat throughout the week as lunches or dinners as well as cooking all the bacon we will eat throughout the week.
  • Packaging up all the food made on Prepday Sunday takes time and planning, but this is where it all pays off. You no longer have to set aside extra time for those meals you’ve pre-made and pre-packaged.

It is a lot of extra work. I’m not going to sugarcoat this. My son, who loves Paleo food, had a very hard time keeping up with the diet while working in the oil fields of North Dakota because it was near impossible for him to find good ingredients and he had very little time to make the food, let alone to have a prepday.

cookingbacon
Making some home-cured bacon for the week ahead.

This is why America is so fat. You can get two burgers for $2 within 30 seconds. To eat well, it can take us anywhere from 30 minutes to two hours to prep a healthy meal (Sure, there are quicker options, but I  would never recommend someone eat salads forever lest  you go insane!). So when people ask me, “You say your program is so easy, but what’s the catch?” I will tell them from now on that it takes a lot of time and effort to eat well.

But it’s oh-so worth it!

Eating Bad Stuff

Over the course of the past eight days, I was as good as I could be. I really was. However, being that we were on vacation in a part of the country where fresh wild-cought seafood is a local delicacy, Sherry and I decided to partake, even if that meant our meals were not 100% Paleo compliant. Our first few meals were Paleo; we left anything that didn’t comply on the plate. After that, however, we decided that while we weren’t going to go out of our way to order “bad” things, we weren’t going to exclude the “bad” foods either. We had some amazing desserts, muffins, and breaded food that we otherwise would avoid. The upshot was that our stomachs rebelled with pain, but with all the exercise we were doing as well as the portion control we were employing, I’m happy to report that my clothes still seem to fit the same.

Something that neither Shery nor I were expecting; we are both looking forward to getting back to our regular diet. Our meals were, often, too large, and the foods were often very rich. Not that our regular food is bland, but it definitely has no sugar in it! It’s amazing how I could taste the foods that had added sugar in it. My lips actually burned a bit! Sherry felt bloated, and I felt sluggish after eating the “Bad” foods. It was enough for me to miss my good ol’ Paleo foods.

It’s important to note that at no point did Sherry and I say, “Screw it. We’re going to eat all the things.” We always considered what we were eating, and we would split portions of foods that were not Paleo compliant. We ate everything in moderation, and on at least three or four days, we ate completely Paleo compliant.

I’ve read on more than one blog that when on vacation or at special occasions, “You gotta live.” Well, Sherry and I did just that; we lived. And we enjoyed ourselves. Now we are ready to return to our regular eating and feeling healthy again.

Paleo Pancakes?

Oh my goodness! As my wife and I prepare to go on vacation today, we both woke up a little earlier than normal, yet had nothing to do. We both packed completely last night, and all we need to do now is just wait for the time to go to the airport and depart. To kill some time and to celebrate the first day of our long-awaited (and much needed) vacation, my wife decided to make Paleo Blueberry Pancakes.

I was a little incredulous, but they taste like pancakes. They have the same consistency as real pancakes. They even soak up the 100% pure organic maple syrup exactly like real pancakes. As far as I’m concerned, these were real pancakes.

When I wrote about satiety, variety, and flavor, this is exactly what I was talking about. Our breakfasts this week included our normal bacon and eggs, french toast (made with Paleo bread Sherry made earlier in the week), and now these Paleo pancakes. I’m now completely full and still smiling from ear to ear: I love blueberries, and it’s been a very long time since I’ve had pancakes.

People talk about having to give up delicious foods to lose weight and get healthy. I have no idea what the heck they’re talking about; I’m eating like a king.

For the recipe, I’m certain Sherry will be posting it very soon on her blog.

Weekend Cooking

This weekend, Sherry and I had a lot of running around to do, so our cooking, which needed to be done on Sunday to prepare us for the week, had to be more hands-off. For this, I made a smoked chicken while Sherry made two meatloaves. I smoked the chicken pieces with pecan after putting Penze’s Arizona Dreaming spice blend on it. After smoking for four hours at 225 degrees, the chicken was perfect and ready to be packaged with some of the sweet potato hash that Sherry makes.

The meat loaf was a chipotle chorizo recipe she downloaded online that we have enjoyed in the past. I will be having it for lunch today, and I’m really looking forward to it. Is it lunch time yet?

I did more physical activity this weekend than I normally have been able to, and I felt good Sunday night. I even got in a little running.

My weight dropped to 204.1 lbs, and my body fat to 23.8. Although my weight held steady this morning, my trousers felt looser than they did all last week, so I will claim that as a victory. Onederland is approaching, and I’m excited for it.

Sherry and I will be on vacation in another week and a half, which I’m also looking forward to. It will be our first major vacation since changing our eating habits, so it will be interesting to see how we fare. I don’t anticipate any problems, but I do expect some temptations.

Making Bacon

One of the things I’ve learned on my journey to becoming healthy is that many foods made “the old fashioned way” are much healthier for us than their modern counterparts. Case in point: bacon. Today’s bacon is typically filled with sugar and nitrates. Read the label on bacon the next time you buy a package; it’s frightening.

Now, sugar does add a nice flavor to otherwise savory foods, but since I’m cutting all added sugars from my diet, this is a no-no. How to get around this?

Sherry has found a low-salt bacon at Kroger that has no added sugar which we use quite regularly, but after purchasing a pork shoulder to make pulled pork with, I was left with a large piece of fat that I didn’t want to just throw away. I decided to salt it and add some pepper, onion powder, and garlic powder and put it in the refrigerator in a plastic bag for a week. I then smoked it with pecan wood for three hours. What resulted is the lovely bacon you see below. As for flavor? It’s really, really good! It tastes like a cross between what I refer to as regular American bacon and Canadian bacon. Sliced, it has a very nice flavor.

slicedbacon
This is how it looked after being sliced. The next batch I make will have a little more meat on it; this was an experimental batch and I didn’t cut too much of the meat off the shoulder.
cookingbacon
This is the bacon cooking in my Lodge frying pan. The fat was then used to cook eggs in which added a very nice flavor. Since it’s salted conservatively with sea salt, it wasn’t over-salty and actually very nice and subtle.

I highly recommend making your own bacon. It takes a week, and can be made with either pork belly or pork shoulder. Having a smoker enhances the flavor, but isn’t absolutely necessary. Cured pork stores well, and hot smoking it like I do makes it edible without frying.

Living the Commuter Life

I’ve recently started a new job to which I need to commute daily. This means leaving at 6:45 a.m. and not getting home until 5:30 p.m. or so. I hear often that people complain about not having the time to eat well when they commute. Well, I don’t know how elaborate some people make their meals, but I’ve been finding that eating well hasn’t taken any extra effort at all.

breakfast
It doesn’t get any better than this for breakfast; I still can’t believe I get to eat this every morning and still lose weight and be healthy.

My breakfast every morning with few exceptions is the standard two eggs, sunny-side up with two slices of cooked bacon and a cup of French vanilla coffee; black. This takes me about 3-4 minutes to make. I pre-cook bacon on Sundays as Sherry as talked about many times. Sundays are our weekly food prep days. The eggs cook up rather quickly in my cast iron frying pan, and the coffee is made while I am cooking the eggs. With another 2-3 minutes to eat, I’m in and out of the kitchen easily within 10 minutes. Oh, and since I’ve been eating this way for over seven months now, I’m actually well sated and not hungry again until lunchtime.

Yesterday, Stevie and I went to lunch at Liberty Kitchen in The Heights here in Houston. They had a daily fresh seafood special of grilled flounder served with a side salad that had a light vinaigrette dressing. Stevie had never had grilled flounder before; he loved it! Since he’s also on a Paleo diet now, he was very pleased to know our entire lunch was part of the plan. While not the least expensive lunch I’ve had recently, it was definitely one of the most delicious. Oh, and we were in and out of the restaurant within 30 minutes. Can’t beat that time!

Dinner was a mix of left-overs and fresh-prep food by my wife, Sherry. She detailed the process for making it on her blog, but I’ll sum it up: sweet potato with pulled pork served with grilled asparagus. Delicious, and very effortless. Total prep: 3 minutes. Cooking time: 40 minutes (sweet potato takes a long time to cook).

Today, I will be eating leftover Paleo lasagna that Sherry made on Sunday. I’m looking forward to it, as much like the chili she makes, the lasagna only seems to taste better with some time in the refrigerator.

All recipes are on her blog, and well worth taking a look at. They are delicious, and while some of the dishes do, in fact, take some time and effort to make, they can be made on the weekends or on days when you have a little time to spare and then you can enjoy the fruit of your labor during the week when time is at a premium.

As for my weight, it’s holding steady at around my low, but I’m noticing the size-loss again, namely in my stomach area. Large-sized shirts are fitting well, and some even feel a bit big. 36″ trousers feel right while 38″ trousers are now too big to be worn without a belt sinching it, making it appear as if I were wearing a potato sack for pants. 40’s are out of the question now.

I started walking last night after work. It felt good to get out and stretch my legs a bit, be outside, and to get some sun after being indoors all day. I also took the dog with me which was nice for him. He needs the outlet for his puppy energy, and he was less crazy for the rest of the evening afterward. I think I might pick this up as a daily activity.

As always, if you have questions, you can email me or ask in a comment. Also, head over to Sherry’s blog! It’s really well-written and has some great recipes and insight. Don’t let her know I said this, but I think her blog is better than mine!

Proof is in the Pudding

Thanks to a great suggestion from Collin, here is what I ate (and will be eating) today.

Breakfast

  • No-Salt/No-Sugar Bacon (2 slices, thin cut)
  • 2 free-range eggs, sunny-side up

Lunch

  • Left-over Mexican Casserole (small serving)
  • 1 free-range egg, sunny-side up (placed on top of the casserole; yum!!!)

Dinner

  • Pecan smoked never-frozen pork baby back ribs (four ribs)
  • Smoked half of sweet potato (in smoker for 3 1/2 hours)

Yesterday’s meals were:

Continue reading “Proof is in the Pudding”