So, I'm just gonna be really honest here. My weight has billowed this past few years since I've gone back to school, and I am SO over it. While I'd like to blame it solely on the fact that I now am much more sedentary (studying is much harder to do while running or walking), I also have strayed way off the health path that my former life working at a health food store allowed. I've been pretty hard on myself about it lately, depressed even. However, as the mountains always do, I've really been able to clear my head about it all while on my trip up to North Carolina this weekend. I refuse to just sit back and "let" this weight gain happen to me. I'm nearly 33 and inevitably am going to have a slower metabolism than normal. Instead of ordering pizzas when I'm tired, though, I'm determined to make a concerted effort to change how I look at nourishing myself and my kids. Diets have never been my thing, I've never gone on one before. So in researching this, I knew it needed to be something that I really believe in, rather than just a calorie counting program. I've been hearing a lot about the Paleo Diet from all different sorts of folks. To me, this change is about more than losing weight. It's about taking the time to really care about what I put into my body. I normally don't share these kinds of things with the world, but this change is really important to me. I figured, I'd be more dedicated and accountable to this if I declare it to the world, than if I just start trolling for recipes online. So! I'm nearing the end of Day 1, and so far, have no complaints :). For any of you interested, the recipes for some of my meals today are below. I'm gonna share these every so often, and for any of you out there on similar paths: Good luck!!!!
Breakfast:
Roasted Red Pepper & Pancetta Frittata
1/2 cup diced onion
1/2 cup diced roasted red peppers
1/4 cup uncured, unsalted pancetta - cubed
5 eggs
2 tbsp paleo fat (olive oil, coconut oil, avocado oil...see paleo website for more options)
Pre-heat oven to 375 degrees.
*Sauté onion and pancetta in olive oil until just beginning to change color.
•Add the peppers and sauté another minute.
*stir eggs together and pour over onion and pancetta mixture.
*Put the whole pan in the oven (in and oven-safe skillet) for about 10 minutes, until the top is just beginning to turn golden brown and is set.
*Enjoy!
Dinner:
Oven-Roasted Pork Chop with Apples, Pears & Acorn Squash
1 Acorn Squash
1 boneless pork chop
1 honeycrisp apple, diced
1 bosc pear, diced
1/2 cup white onion, diced
3 cloves garlic, chopped
fresh rosemary sprigs
1/4 cup apple cider (with no added sugar)
2 tbsp paleo fat
Pre-heat oven to 400 degrees.
*cut squash in half, removing seeds
*place cut side down in a pyrex baking dish
*roast for 30 minutes
*heat paleo oil in oven-proof sauté pan
*sauté onion and garlic until onions are just beginning to soften
*add pork chop to pan, searing all sides until just browned
*add apples, pear and rosemary and cider to pan.
*reduce oven temperature to 375 degrees
*place pork chop in oven, along with squash, and cook for 25-30 minutes.
*enjoy!
