Final thoughts
The harder the challenge the sweeter the victory…and how sweet it is.
Top picture: This was taken in the summer of 2010 while in Mexico. Look how big those pants are! I happily got rid of many pairs of pants, including these, from just 5 weeks of paleo…wow
Bottom picture: These are jeans I bought that never fit me. When I tried them on last week and realized I could wear them I was so thrilled I teared up a little.
I have never in my entire life felt so good about myself. All I can say is thank you. Thank you from the bottom of my heart for showing me a new way of living and giving me a chance at a new life full of goals, triumphs, and shopping sprees!
EAT THIS NOT THAT!
I ate a delicious honey crisp apple instead of a piece of bread and fried calamari
Friday October 14, 2011
9:30am - iced coffee, dash half and half
11:00am - 2 eggs, 2 slices bacon, cherry tomatoes, pea shoots
3:00pm - 1 celery stick with some almond butter
4:30pm - left over meat pot, 2 celery sticks with almond butter
10:30pm - 1 apple, some broccoli rabe, a few slices of tomato (slim pickins’ at work since I avoid all the bad food they put out for us)
Thursday October 13, 2011
11:30am - 1 cup iced coffee
12:00pm - 1 1/2 cups grapes, mixed red and green
1:00pm - leftovers from last night’s dinner: turbot filet, 1/2 chorizo sausage, 1/4 roasted acorn squash, broccolini
9:30pm - Meat pot: ground lamb, ground beef, roasted eggplant, roasted fingerling potatoes, onion, carrot, celery, bell pepper, zucchini, garlic, tomatoes, kale, salt, pepper, chili flakes
10:30 - 1 cup grapes, mixed green and red
Wednesday October 12, 2011
11:00am - 1 mango, leftover broccoli, cauliflower, and roasted squash
12:00pm - 1 cup iced coffee, dash half and half
2:00pm - 3 brazil nuts, a few unsalted almonds, a few raisins
3:50pm - a little sliced beef from the Full Side of Beef demonstration
4:30pm - 1 oven roasted chicken breast (from last night’s chicken), steamed broccoli
9:30pm - 1 asian pear
10:30pm - Turbot filet, 1/2 chorizo sausage, 1/4 roasted acorn squash, steamed broccolini
Wednesday October 12, 2011
I attended an awesome demonstration today at The Institute of Culinary Education, called A Full Side of Beef.
Master butch Rudi Wied broke down a full side of beef, which means both the front quarter and the hind quarter, in real time while we watched.He explained each cut and gave many helpful suggestions for choosing and buying the right cuts of beef for the appropriate cooking purposes.
Without being too preachy, he also talked about why small butchers can’t stay in business and how the food trends in American beef consumption effect prices, production, and availability.
As you can imagine, it was an amazing experience and I’m so glad I went.
