I don’t believe I have made the official announcement to the blogosphere just yet, but two weeks ago I made the official switch to the Paleo Diet. I’m not one for “dieting”, so I am not looking at it that way. And frankly, that’s pretty easy to do considering this way of eating doesn’t limit your intake of food whatsoever. For the last couple of years my nutrition plan has looked pretty similar to the Paleo way, so making the switch hasn’t been that tough. Yes, I miss my Greek yogurt and have had to seriously cut back on my beloved sweet potatoes, but along the way I have discovered things like Coconut “Oatmeal”, that make fantastic replacements for old standbys.
For me this shift is mostly just an experiment to see how my body will react to a shakeup. I’m certainly not unhappy with my physique, but I have this last layer of fat (some call it being female…) that I’m just curious to see if I can burn through with some scary-hard workouts and the complete removal of legumes, all grains, sugar and the last remaining bits of dairy that were in my life. Operation Cabo-w-AB-o, as we like to call it, is in full effect. The prospect of spending a week in a bikini will make you do wild things, so we shall just see if it’s possible to uncover the abdominal muscles I know are under there. My two pack is good, but a four pack and some cut obliques would be better!
I will keep you all posted on what comes up with this way of eating, but I have to say I am digging all the great recipes I am finding and creating. There’s a whole Paleo world out there and so far it’s pretty darn tasty. Take this Paleo interpretation of eggs benedict for example. Protein, healthy fat in the form of avocado and a little hit of natural carb in the form of tomato, makes this the ideal way to start the day and I promise you won’t even miss the hollandaise.
MJ’s Paleo Benny
- 2 eggs
- 2 slices tomato
- 1 medium avocado
- juice of half a lemon
- 1 clove garlic
- 4 tbsp water
- basil leaves
1. Slice tomato into 1/4 inch pieces.
2. Place avocado, garlic and water in the food processor and blend until smooth.
3. Poach two eggs.
4. Layer tomato, egg and avocado cream and top with torn basil and cracked pepper.