Ok Remember a few days back I had said “This endeavor is about to take a new turn and I plan to blog about it each day; beginning Thursday.”
Well that’s what Paleo is in reference to.
From Wiki: The modern dietary regimen known as the Paleolithic diet (abbreviated paleo diet or paleodiet), also popularly referred to as the caveman diet, Stone Age diet and hunter-gatherer diet, is a nutritional plan based on the presumed ancient diet of wild plants and animals that various human species habitually consumed during the Paleolithic era—a period of about 2.5 million years duration that ended around 10,000 years ago with the development of agriculture.
We began Thursday as a challenge that the gym we use is conducting. 30 days. We’re given 2 cheat days in that 30 days and the rest of the contest is based on the following:
Must keep daily food journal
Body weight comp
Body fat comp
Scott and I each go 5 days a week roughly – so the biggest challenge will be the food.
What do you eat on Paleo? Well it’s a lot like Atkins of which I have had tons of success on multiple times (after babies). But even more of the processed food is cut out. No cheese or dairy products (eggs are ok). No processed meats (like hotdogs). What does that leave?
Fruits, Nuts (not peanuts), Veggies and real meat.
I constructed an excel spreadsheet to attempt to plan out our meals so I can coordinate the meals with our food we have at home; sales at the store and something matching that the kids will eat if they don’t like a particular portion of the Paleo meal prepared.
So this is some of the things I’ve made so far:
Paleo Pot Roast
Beef (bottom round roast), Garlic, Carrots, Onions – white & red, Organic Beef Broth (without all the crap in it) some lemon juice – to help breakup the beef so it would fall apart.
I’ve cooked it 2 different ways so far and both came out great!
Method #1 CrockPot; brown your meat in a pan first – then place in crockpot; top with all other ingredients; cover and cook on low for 12 hours
Method #2 plain pot with lid: same as above; only difference – 6 hours with lid off; then 6 hours with lid on. Give your meat and veggies time to cook “down” before you put the lid on.
Ribs & Veggies:
St Louis Style Pork Ribs & bag of mixed veggies steamed
Pork Ribs seasoned with a dry rub that has no sugar. Hard to find – but great taste!
How to cook:
Boil Ribs for 45 mins in LARGE pot
Place Ribs into an oven dish (I prefer the throw away kind) and season to taste. (remember rub seasonings are not shake & bake). Cover with aluminum foil. Bake in oven at 450 for 35 minutes; remove foil on top and bake for an additional 10 minutes. Meat should come right off the bone.
I’m constructing a guide/diary of sorts – not sure how I want to post it on my blog yet. Perhaps at the end of the challenge. We’ll see 🙂