Tag Archives: Paleo

Paleo and Type 1 Diabetes

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I was very excited and honored when Kerri at www.sixuntilme.com asked me if I would consider a guest post on living the Paleo lifestyle, frankly, because she rocks. Not being an expert in Paleo, I wasn’t sure what I’d write about. I ended up with a post about my experiences living Paleo with type 1 diabetes, which can be a challenge, but one that I’ve found is well worth it. It is a journey that I’ve enjoyed and know will continue.

You can find my guest post here: http://sixuntilme.com/blog2/2012/11/guest_post_paleo_and_type_1_di.html

Thanks to Kerri for the opportunity to share my experiences 🙂

Pan Roasted Cauliflower

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I stumbled across this recipe a few weeks ago and thought it sounded fabulous (I heart cauliflower): http://www.huffingtonpost.com/2011/10/27/pan-roasted-cauliflower-w_n_1058594.html. I saved it for when it got a little cooler outside here in San Diego. I made it this past Friday evening, although I made a few changes to make it more Paleo friendly 🙂

Recipe Substitutions:

  • I used a handful of walnuts instead of pine nuts
  • I used organic raw coconut oil (Paleo friendly)
  • I used raw, organic honey instead of refined sugar
  • I used dried parsley instead of fresh
  • I used three garlic cloves, instead of 1
  • I used extra pinches of crushed red pepper (awesome extra spice to the dish!)

Preparation Changes:

  • I used a 12 inch pan for the pan fry step, and once it was ready to bake, I simply dumped it into a glass pyrex baking dish
  • I did not measure anything (I can tell you I used more than what it called for with the nuts, cauliflower, raisins, garlic, and crushed red pepper)
  • I did not soften the raisins
  • I did not drain, peel or seed the tomatoes, I simply cut cherry tomatoes, in half!

It was a fulfilling roasted vegetable dish (not to mention, gorgeous), that I will make again! My version took probably 1/2 the time compared with the original recipe, and is Paleo friendly!

Surprise Vegetables!

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Best. Husband. Ever.

I’ve been going through a lot right now, and my supportive husband knows just how to cheer me up-with a bag full of surprises, that he knew I’d love 🙂

We have this thing (that we picked up from my parents long ago), where we buy each other “prizes.” Every time one of us stops somewhere or runs an errand, that last thing we say is “buy me a prize!”

These goodies were completely unsolicited this time, and greatly appreciated. Love him!

Cinnamon Roasted Carrots

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I used to hate cooked carrots. I thought they were disgusting (I’m thinking the pot roast, mushy kind here).

About 2 years ago, when Seth was out at sea for extended periods of time, I went on a little vegetable roasting binge, roasting anything and everything I had, at any given moment. One of the random roasts was baby carrots, with a little oil, kosher salt/pepp, because carrots were the only vegetable I had left that week. They were to-die-for! They quickly became my go-to vegetable dish on a weeknight, because it takes very little time or effort.

Then on a whim, I decided to make them the same way, but sprinkle with cinnamon…EEEEKKK! So good. I’ve made them for several friends and my mom, and each time, everyone raves about them. 5 simple ingredients, plus they help your peepers!

Cinnamon Roasted Carrots

  • Carrots (baby, cut large, whatever)
  • Oil of your choice
  • Kosher salt
  • Pepp
  • Cinnamon

Carrots are not as spongy as other vegetables, so it takes very little oil. Sprinkle with the spices, toss and then roast at 425 degrees for 15 minutes, or until they get to your preferred done-ness.

Voila!

Book Recommendation

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As a society, so often we hear, “that’s so good for you, this helps your heart, this can help with digestion…” all the time. No wonder we’re confused and overwhelmed! We’re literally inundated with information about fad diets, food, what to eat, what not to eat, but nobody really tells us why.

This book might help:

I asked for this book for Christmas five years ago, and my subconscious must have known at the time where I’d be in life five years later.

Dr. Bowden says: “You may be puzzled by the almost complete absence of grains on my list of 150 healthiest foods on the planet. In fact, it may seem like nutritional heresy. After all, aren’t whole grains supposed to be nutritious and healthy?”

He then introduces Loren Cordain, Ph.D., a renowned scientist doing groundbreaking research into the original human diet:

In 1999, he wrote a 100+ page paper called “Cereal Grains: Humanity’s Double Edged Sword.” Some of the highlights of his paper: The natural diet of humans is food that could be hunted, fished for, gathered, or plucked.

As the population of the world increased and the supply of wild game became more limited, it became necessary to provide an alternative or supplementary means of nourishment-and about 10,000 years ago, agriculture was born. Agriculture has made it possible for humans to live in cities, and literally, for civilization to flourish. Eight cereal grains (wheat, corn, rice, barley, sorghum, oats, rye, and millet) now provide 56% of the calories and 50% of the protein consumed on earth. Without these crops, the planet could not support 6 billion people. So here’s the double-edged sword: On the one hand, without cereal grains we would not have cities, civilization, industry, or the planet as we know it. Take away rice, wheat, and corn, and half the people on earth will not eat.

He then proceeds to talk about how grains are a nutritional compromise, and “whole grains” aren’t any better than refined.

Much to my surprise, after grabbing the book from the bookshelf (okay, so Seth had to do that) and dusting it off, it completely supports the Paleo Lifestyle and is jam-packed full of useful knowledge (consider it a dictionary of foods). The next time someone says that something is good for you, now you can look and see why it is, and how it fuels your body!!