Saturday, April 2, 2011

Pork and Apples


This is what my house smells like right now! Grilled pork and perfectly seasoned apples. I used to say I didn't like meat with fruit. I have so gotten over that! Fruit juices have long been used in marinades for meat, since the acid in fruits acts as a natural tenderizer. And the combination of sweet, juicy fruits with rich, savory, tender meats is absolutely to-die-for! And fried pork chops and sugar-laden applesauce has long been a Fall dinner table staple. This recipe yields all the great taste of a classic, but with less calories and no crap. A win-win!

Caveat...I made this tonight for six families. When cooking for that many people, I don't necessarily follow the same steps as when I'm cooking for myself. This is a case in point. To work with 15 pounds of pork, I seasoned them and grilled them outside. I cooked the apples in roasting pans, and then combined the two. Since this is how I cooked it, these are the pictures I have. But the recipe will be written as if I were cooking for one family...most importantly, all cooking is accomplished in one skillet.

Pork and Apples



Season pork with sea salt and freshly ground black pepper on both sides. You can use pork loin or a nice chop, even pork steaks. Heat large skillet to very hot and then add a couple tablespoons of olive oil. Add pork, cook until nicely browned (about a minute or two), flip and repeat on other side. Remove meat to a plate.




Add chopped green onions and sliced apples to the pan. Season with salt, pepper, and a bit of cinnamon. Cook for about two minutes, then add pork chops back in. At this point you can do a couple different things...




a) either put lid on skillet, decrease heat, and cook until pork is cooked through.

b) slip skillet (only if oven proof) into a 350 degree oven to finish cooking.

c) you can also add white wine to the pan before slipping the pork back in and finishing the cooking. It depends on how strictly paleo you want to keep things.

This is really quick, really easy, and super delicious. You can even swing this for non paleo company and they won't look askance at it! Enjoy!

SoCal Mojito!

So, all of us fun-loving Paleo peeps are familiar with Robb Wolf's NorCal Margaritas! Yeah, yeah, yeah...we know alcohol isn't paleo. However, we are human. And though we do indulge every now and then, we do attempt to keep it as clean as possible. And though the NorCal margaritas are damn tasty, tequila just is not usually my go-to hard alcohol of choice.

So, a couple weeks ago I had my first mojito and LOVED it! And last night, my friend, Lupita, gifted me with a wonderful mojito making kit at my housewarming party. Never one to let something sit and collect dust, I decided to test my mojito making skills right after I finished cooking tonight.

I started with fresh mint, since at one point I planted some in my garden and now have enough to keep a few continents in mojitos for the entire summer months.



Then, I simply followed the basic mojito recipe, leaving out and/or substituting any non-paleo ingredients. I left the sugar out completely, because I like tart better than sweet any day. And then I used club soda instead of lemon lime soda. The taste was still very refreshing and it will definitely be made again. Maybe in ten minutes.




SoCal Mojitos



Put in bottom of glass: 2 Tablespoons crushed ice, 10 mint leaves, juice of half a lime. Muddle. Muddle, muddle, muddle. The little muddler looks just like the one used for real Mexican hot chocolate. It is TRES cute!

THEN add 2 oz white rum and 1/2 oz of orange liquer and mix. Then strain into another glass filled with ice. Top off with club soda.

Saturday, January 29, 2011

Lose to Live!

So this week, I launched a new Facebook group, called Lose to Live. It's a closed forum where those looking to lose weight, and those of us who have, can come together and support and learn from each other. We have almost thirty people so far, which makes me so happy! The more of us there are, the more comments and interactions and relationships made. Which will just make us stronger and better! I have had some questions about what kind of content is there, so I figured I'd share two posts from today to give you an idea. Now, these are two notes from me. Everyone this week has been sharing stories and struggles and successes. And that camaraderie is what is going to make this work. This isn't MY group. It's not a platform for me to tout the paleolithic diet or Crossfit. It's for you guys. So here's two posts. If you like what you see, and think it might help you in some way, let me know and I'll add you to the group! Happy Saturday!

How It Works



I have intended to start this page for over a year. I remember how intimidating it was when I was first trying to lose weight. Sometimes (a lot of times) I wouldn't ask for help or ask a question, because I felt I was the only one who didn't know the answer. So I wanted a closed forum for my clients and friends who are trying to loss weight. A place you can come and ask questions and share hints and tips, and not feel embarrassed or uncomfortable or judged in any way.

I want to build a support group! I can attest that this support system is the vital little push that got me started on my successful 200 pounds weight loss. My tactics at the beginning weren't all that different from the umpteen other times I had tried unsuccessfully to lose weight. It was knowing that I had these friends out there, and that I would have to honestly tell them how I'd done that week, that made the ultimate difference.

So, if you want to be included, it's pretty darn easy! ...

First off, introduce yourself! I know some are shy, but we're all in this together! You can share whatever you're comfortable sharing...or nothing more than your name. But along with your name, share a goal or two or three! What are you trying to accomplish right now with weight loss and fitness?

Second, every Friday we're are going to report in. Like an official weigh in! NOW...no numbers need to be shared! You can say give your starting weight or not. It's up to you. But even if you don't share a weight, you can report whether you've lost or gained, and how much, the past week. then we'll applaud or commiserate. Steal good ideas from you that worked, or brainstorm solutions to problems that were encountered. The more we connect and communicate and help others, the more we help ourselves!

Third, minimum posting to belong to this page is every Friday. This is accountability! Share your loss/gain, something that was a difficulty and how you overcame it, if you did. and at least one suggestion/tip/healthy recipe to share. Throughout the rest of the week, it'll be organized chaos. Have a question? POST IT! I can guarantee that SOMEONE else has had or has the same question. And I can answer it one time, in one place, and everyone gains knowledge! And if YOU have an answer, YOU can respond too! I want to build a community here!


Why This Group Will Work


From the introductions, you can quickly see that we’re all at different points in our odyssey to get fit and healthy and strong and happy. And that’s ok. Actually, that’s damn perfect! For each and every one of you in this group, there is SOMEONE who has ‘been there, done that’. There is at least ONE person, if not multiple, who has been exactly where you are and have managed to move beyond and grow. Demons have been conquered. Fears have been faced. Walls have been either climbed or simply torn down. Not only have we survived and learned, but knowing how hard it is, I think it’s an intrinsic quality in any good human, to WANT and NEED to help each other. We need to use our experiences to make it less painful or time consuming for others struggling with the same issues. I believe we’re called to do this. We’re all here to share and support and motivate and commiserate.

The reason I started this group is because a similar, though less Internet-savvy, group was the linchpin in my weight loss journey. This group of five or six woman, scattered across the United States were all different ages and all had very different lives and very different goals. But we all were trying to improve our health by losing extra, unhealthy weight. Some had ten pounds to lose, some had forty, and one had two hundred, but it didn’t matter. What mattered is that once a week, I knew that I would have to write an email and tell these ladies whether I had lost or gained weight over the last week. This was huge. This was major. This seemingly LITTLE detail…this public accountability… is the only difference I can find, when I compare my myriad previous weight loss attempts with what was ultimately my successful, two-hundred pound weight loss. Actually, it wasn't even the PUBLIC accountability, because weight watcher meetings were actually one of my failed attempts. I think what is was, was actually accountability to a group that I knew and liked and respected. Friends...though I only knew ONE of them to begin with. The meetings with groups of strangers didn't do it for me. I needed to be accountable to people who I had more of an intimate connection with. So I love that I'm already seeing connections being made and friendships being forged. Because I think this is what we need. It worked for me. And I hope and pray that it will be the same way for you.

Losing weight is a daunting prospect. And if you’re new to this, it’s going to involve making multiple changes. Face it, what you’re doing now isn’t working. And things you’ve tried in the past, didn’t work. So logically, to obtain a different result, you’re going to need to try DIFFERENT THINGS! Ah-ha! Can I just get a hand raise from anyone out there who has lost weight, gained it back, and then went straight back to the original plan when they decided to lose weight again. There’s a reason the weight came back…it could be that your plan was too restrictive to actual maintain…or you weren’t eating the right things…or you didn’t deal with WHY you are this heavy. Seriously, I’m pretty sure none of us made a conscious decision at any point in our lives to be miserable and feel ridiculed. Did we? There are countless reasons the weight comes back on. And they need to be addressed so we can keep moving forward.

Losing weight requires soul searching and honesty and commitment and self love. At some point you need to realize that YOU are more important than that damn bagel. That getting up in the morning and LOVING what you see in the mirror is so much more soul-satisfying than yet another plate of fettuccine alfredo at Olive Garden. That the ability to look forward to every day…to not dread something as simple as getting dressed in the morning…will have more of a positive impact on your life than you can even imagine. And not just your life. This impacts the lives of your spouse, your children, your friends. You come first. But they definitely will reap the rewards of your hard work too.

Weight loss isn’t just about eating right, getting enough sleep, and exercising. It’s about fixing what’s broke…inside and out…so we don’t need to rely on food as a crutch or a solace or a safety net any longer. And it’s totally do-able. Especially since we have each other.

How The Hell Do You Get Started



OK….now on to the more pressing issue at hand. How the hell do you actually get started?

Honestly, I could throw a boatload of information and facts and statistics at you. And while I do think it’s important that you know the science and the reason behind things, so you can make informed decisions about what you put into your body, I also fully believe that overwhelming you right out of the gate is detrimental! Keep it simple! That’s my goal. And believe me, it took awhile to put the weight on, it’s going to take a while to get it off. We’re here. We’re not going anywhere. Let’s start by making a few major changes that can have the biggest impact and then taking it from there.



This week you have three assignments.



1)

Clean up your diet.

You don’t need me spouting off about paleo or telling you why you shouldn’t eat xyz. Deep down, you know what you should be eating and what you shouldn’t. Take some responsibility for yourself, your choices, and your actions. No one can make you eat crap. No one is ramming burritos down your throat. It's all you, baby! lol! So stop. It makes you feel like crap. So why in the world would keep doing it? You will be amazed at how simply making one good choice will make you feel like a million bucks! It's self rewarding. I promise. And yes, down the line, fine tuning your diet will be vital. And soon, I will give you more information and links and recommended reading. For now, you just need to start. You know you shouldn’t eat donuts. You know frosted flakes have no inherent nutritional value. So don’t eat them. Eat natural food, as close to the way nature made them, as possible. How simple is that? I tell people, that if they eliminate stuff that comes in boxes, cans, or bags, they’re 80% of the way there, in terms of healthy eating. Of course, there are considerations to be made…but if you start questioning whether canned salmon is ok, you’re missing the point and I will bop you on the head. Don’t be argumentative and don’t whine. If it’s ever a true question, ask it…but also don’t nitpick. This isn’t rocket science. Don’t make it harder than it is. Obviously this will be more of a change for some of you, then for others. Don’t kill yourself if it’s not perfect this week. Even two or three a week will add up…so this week, you might cut out soda, drink more water, eat at least one veggie at each meal. Great start! Next week, you’ll keep doing those three, and add something else. Obviously, the faster you start making positive changes, the faster you’ll see results. But it is much better, in the long run, to start slow and FINISH, then to go balls to the wall right out the gate and be so miserable that you stop.



2)

Weigh yourself once a week.

Now, I’m no longer a scale whore. Yes, for years I weighed myself multiple times a day. And it was a very hard habit to break, and if you’re one of my students or clients, you hear me talk about how weight is actual such an ineffectual measure of our progress. Especially if you are doing strength training. That being said, it is still the easiest and most universal form of documenting our progress. I highly recommend having someone take your measurements too, and I will write something up soon about how to do that. But for now, the scale will be a gauge. If you didn’t weigh yourself yesterday, do it today. AND THEN PUT THE SCALE AWAY until next Friday. Yep…you heard me. Don’t obsess. Weigh once a week. First thing in the morning. Me…I weigh myself the instant I wake up, butt naked, before I’ve even had water or coffee, right after a trip to the bathroom. Whatever works for you, just be consistent. Weight varies too much throughout the course of even a single day…so if you start off weighing in the morning, stick with it.



3)

Move!

If you’ve never exercised, make a goal to walk around your block ten minutes three times this week. If you’re already taking classes or working with a trainer, go ten minutes more than usual or up the intensity or try something new. The goal is to move MORE than you did last week.



Next week we’ll talk about goal setting, priorities, and food journaling! This week, just focus on these things!

Wednesday, January 19, 2011

Meaghan's Famous Mac-n-Cheese

My sister, Meaghan, makes the best macaroni and cheese in the world! So, of course, her recipe was instantly bogarted! This is total comfort food. NOT paleo, NOT healthy, NOT anything except damn good and thoroughly filling! And no...the recipe won't be a metric crap-ton of mac-n-cheese, as in the picture below. That's the recipe times eight because I was cooking for 16 families that week.




Meaghan's Famous Mac-n-Cheese



- 1 pound pasta (a heavy shape with nice nooks and crannies to hold the VERY THICK sauce!)
-1/2 cup butter (BUTTER! not margarine! nomz!!!!!)
-1/2 cup flour
- 2 tsp salt and 1/4 tsp pepper
-4 1/2 cups milk
-1 pound grated cheese (I tend to use the pre-grated ones from costco... half the cheddar/jack mix and half the mozzarrella. I've made it all white before, all cheddar other times. honestly, you can't screw it up. cheese is just good.)

Preheat oven to 375 degrees.

Grease a 9X13" Pyrex

Cook and drain pasta according to directions. once drained, stir in a bit of olive oil to prevent sticking...unless your sauce is ready and you can just mix that in immediately.

While pasta cooks, melt butter (in a BIG pot!) and then remove pan from heat. Stir in flour and seasonings until smooth. Put back on heat. Stir milk in gradually. Bring to a boil, stirring constantly (honestly...CONSTANTLY!). It will take a while to bring to a boil too! making a good roux (which is what this is), is akin to beating egg whites, as far as forearm development! and do follow the steps above exactly or you will have lumps!




Once boiling, reduce heat and simmer 1 minute. Remove from heat and stir in 3 cups of the cheese and all the noodles (see why the BIG POT!). If you're going to add ham or bacon or something equally yummy, do so now. Pour into the pyrex. Sprinkle remaining cheese on top.



***at this point you can refrigerate for days!***

Bake 15-25 minutes are until brown and bubbly. If cooking from refrigerated, bring to room temperature to retain cooking time stated. If popping straight into the oven from the fridge, then of course it's going to take much longer to cook! In that case, cover with foil for the first half hour or so, then remove for last ten or fifteen minutes. that way your cheese won't burn!

Enjoy!

Thursday, December 30, 2010

Paleo Crockpot Chicken Jambalaya

I promised healthy crockpot recipes and paleo recipes to two separate friends. This one hits all the salient points and is today's contribution. I'm actually making it TOMORROW, so will add a picture then. For now, though, the recipe...which is all you really need anyway!

Ingredients



1 lb. chicken, chopped and browned (or leftover is fine!)
1/2 lb. shrimp (or leave out shrimp and use more chicken)
1 large onion, chopped
1 medium bell pepper, chopped
2 medium ribs celery, chipped
1 can (28 oz) diced tomatoes with the juice or approximately the same amount of fresh tomatoes
3 cloves garlic, chopped
1 tsp dried thyme or 3 tsp fresh chopped thyme
1/2 tsp each salt and pepper
hot sauce (tabasco) to taste
2 Tbsp chopped fresh parsley

Directions



Mix all ingredients except shrimp and parsley in crock pot. Cover and cook on low 6-8 hours or until veggies are tender.

Stir in shrimp, cover and cook 20 minutes or until cooked through. Stir in parsley and serve.

NOW...that's the recipe. If you know me, you'll know I never actually measure, but rather chop haphazardly and throw in the pot. I usually will also stir in a couple generous handfuls of chopped kale or collard greens or spinach at the end.

Tuesday, October 26, 2010

Turkey Meatloaf

So I just spent half an hour looking through my pictures trying to find ones of when I made the turkey meatloaf. I mean, I ALWAYS take pictures when I'm cooking! and I've made this TWICE in the last month (it was such a hit, that I had a request from one of my paleo clients to make it for her every week). But, apparently, no pictures. But I promised I'd post the recipe...and I have people asking where it is. So here goes...cut and dried, not pretty at all...but damn, the meatloaf is GOOD!

The original recipe was one I found in 'Giada At Home'...a cookbook written by Giada de Laurentiss, that I'd checked out from the library last month. Definitely not a paleo cookbook, but that's OK. You can take most any recipe that you find that looks promising and 'paleo-ize' it!

Meatloaf is super easy. Mix everything together. Shape. Bake (350 degrees for 40-45 minutes, or until internal temperature of the loaf is 165 degrees). So I've listed all the ingredients for the paleo version. then, for my non-paleo friends, I've tacked on the additional ingedients that you can throw in. And if you eat paleo with dairy, then you get to add the feta cheese! mmmmm!

Turkey Meatloaf



1 pound ground turkey
1/3 cup chopped fresh flat leaf parsley
1/4 chopped sun dried tomatoes
1/4 cup olive oil (see note below)
2 cloves garlic
2 large eggs, @ room temperature and lightly beaten
1 1/2 teaspoon salt
1 tsp fresh ground black pepper

NOTE: my sun dried tomatoes came packed in olive oil, so this is what I used for the olive oil in the recipe. Hate wasting!

Mix. Shape into a loaf or cute balls or whatever the heck floats your boat. Cook! MMMMM!

For my non-paleo friends, you can throw in 1/2 cup crumbled feta cheese (I always use the non-fat one from Trader Joe's! Delicious!) and/or 1/2 cup PLAIN breadcrumbs.

So there it is. Short and not so pretty. But I promise you your tastebuds won't care!

Wednesday, October 6, 2010

Paleo Veggie Prep

I first wrote this blog over a year ago, but I decided it is definitely worthy of being pulled to the top for all my new paleo eaters! A blog on Paleo Protein Prep is a'coming!

******************So I know I've talked a lot about prepping being one of the cornerstones for making this whole Paleo thing work! But I realized today that it might be helpful to some if I went into a little more detail. So...

Went to Henry's today and did a quick run through to pick up some essentials. I buy tons of stuff at Costco also, so this isn't all my veggies for the week, but about half. It took about an hour to prep it all once I got home. My BIGGEST tip to you would be to try and do your grocery runs when you have an hour or so after to spend chopping. I love to cook. I love to chop. It means nothing to me to spend 20 minutes making lunch. But I've learned the hard way that when I'm tired - walking to the outside fridge to get that entire head of cauliflower...knowing I'm going to have to get the plastic off and cut the damn thing. Ugh - too much! I'll grab whatever happens to be in the fridge and fast (usually raw asparagus or cherry tomatoes)...yeah, still Paleo...still veggies...still healthy. But we're also going for variety here for numerous reasons. And honestly, woman can not live on asparagus alone. It would make eating boring...and that's sacrilegious! And I know that if I shove everything in my fridge when I get home from the store, it's chances of staying right in there, wholly intact, increases tenfold! I will even leave the stuff on the counter for an hour or two until I can get to it, before putting it away unprepped! So, if at all possible, prep immediately upon unpacking!

******************Now first thing I do is make my greens for the week. Those are the numero uno veggie of any good Paleo diet. I try to eat them with every meal - and it's really not hard, so I guess it's really not 'trying'. : -) I saute them with a bunch of other veggies with my eggs in the morning. It's the basis for my lunch salad. At dinner, it usually is sauted with onions to make a nice cushy bed for whatever animal fell to my spear that day or gets thrown willy-nilly into the chili pot. So lots and lots of greens!

******************Today I bought red chard, dandelion greens, kale, collard greens, and napa cabbage. Got home, chopped them all up, and mixed them all together with a head of cilantro just for good measure. Now I know that it looks like a huge pile...but ...it condenses nicely when packaged up; if you're eating as much of it as you should, it won't be around that long; it takes about ten minutes to do and is cheaper than buying those pre-packaged bags that were cut days ago; and - most importantly - you control what goes in them. You'd be hard pressed to find a salad mix as nutriently dense as this one is! And leave those beautiful stalks and stems on when you chop them. You won't notice them in your salad, or if you do, it'll be like celery! And another helpful hint...any veggie that's a 'heavy breather' needs to have a paper towel thrown in the bag with it to absorb the excess moisture, which will keep it fresher, longer. I'm actually a huge fan of Tupperware's FridgeSmart storage system - NOTHING seems to go bad in those things! But right now I'm prepping so much - that even with two fridges, I wouldn't have room for that many containers. The bags make it easy to stack and fits lot in a small space.

******************After the greens, I prepped the rest of the stuff I'd bought. That included celery, radishes, peppers, red cabbage, red onions, 4 heads of cauliflower, a second head of napa cabbage all by itself, Italian parsley, portabello mushrooms, and jicama. It really is amazing how much more likely I am to grab that celery or a radish if they've already been topped and tailed and put in a bag! Just this hour of prep will save me numerous hours over the coming week! But bear in mind that some veggies don't respond well to pre-prepping. Tomatoes, zuchinni, squash, cucumbers...all lose a little something when left to sit. And if everything else is prepped, it's not that bad to just chop one of two things!

Hope that's a bit more helpful that just telling you to prep! Now, go eat those greens!