What I Ate Wednesday

I’ve been working on some of the Eat to Perform programing in my diet lately–I need to do a full post on this stuff because people get really weird ideas about it…but the bottom line is that you eat WAY MORE than you every thought possible.  Like a LOT more.  I mean, I’m never one to turn down a chance to shove more food in my face…but damn.  I’m still working my way up to the 2,700 calories ETP would have me throw back…yesterday was about 2,300.  If only booze was an acceptable source of added calories.  I’d be golden.

ETP is based on Kiefer’s Carb Backloading principle–but it’s a little more practical and a lot less media-driven, in my opinion.  It emphasizes quality food (I have a huge beef with Kiefer’s condoning of weekly junk food binges…just an accident waiting to happen) and as the name suggests, eating for performance.  The theory is, and I agree, that when your performance in your focus, not only do numbers go up but body composition will improve and you’ll lose fat.  We’ll see how it works out, but i picked up a few extra pairs of yoga pants just in case ;-)

Breakfast – Half Dozen Eggs and Bacon…breakfast of champions

photo 1

PWO – SPN Sweet Potato Recovery Fuel and BCAA’s

photo 4

…and in case you were wondering, here was my workout…

photo 3

Lunch – Big Ass Salad with Chicken, Avocado, and Olive Oil

photo 2

Snack – Tonight’s Batch of Juice…apples, celery, kale, carrots, and parsley

photo 1 copy

Dinner – Roasted Beef Heart and Sweet Potatoes

photo 4 copy

Smoky Chipotle Garlic Pork Belly

Untitled

I need a new camera.  Wanna buy me one?

I can’t believe how hard it is to find pork belly–the only place I can find it in the Springs is at the commissary.  This is problematic because in a couple weeks, we’re moving back east where there won’t be a commissary…thus stripping me of my sole source of offal and other fun cuts.  That’s…really depressing.  Somebody hold me.

Also, I’d like to bitch for a second on how hard it is to find chipotles.  I mean, they’re so popular, but the only form they’re in 99.99% of the time is canned with adobo sauce and like a bazillion other wacked out ingredients like sugar and sulfites.  Ew.  But lucky for you today, I found a bag of plain old dried chipotles and was able to kick out this dish.  It’s so damned good–pork belly is way too underrated…and all the fat haters out there just ruin it for everyone.  It’s a giant, fatty, hunk of bacon.  What’s not to love?

Another note, though.  There are a bunch of different ways to prep a pork belly, all equally delicious but it comes down to personal preference and frankly, time (for me at least).  Melissa summed up a few methods here. but I almost always use the sear-and-crockpot method.

Smoky Chipotle Garlic Pork Belly
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 4-6
 

Ingredients
  • 4-5 lbs Pork Belly
  • 1 14 oz can Tomato Sauce
  • 6 oz Tomato Paste
  • 1 Onion, roughly chopped
  • 4 cloves Garlic, chopped
  • ¼ c Fresh Parsley
  • 1 T Mexican Oregano
  • 1 t Salt
  • Handful (1/3-1/2 c) Chipotle Peppers
  • 1 c Water

Instructions
  1. Score the skin of the pork belly in a criss-cross pattern.
  2. Heat some coconut oil in a large skillet or grill pan over medium-high heat.
  3. Sear the pork belly on all sides (even the sides…use tongs for that part) for about a minute.
  4. Remove pork belly from heat and set in a crock pot.
  5. Place all remaining ingredients into a blender and liquify.
  6. Pour the raw sauce into the pan with the pork drippings and bring to a boil.
  7. Reduce to a simmer for 15 minutes.
  8. Pour the hot sauce over the pork belly.
  9. Cook on LOW for 6-8 hours or on HIGH for 4-5 hours.

 

I Gave Up Caffeine

d3fd4ddd91b674a1a1cc2ddf14069616

Yeah, I’m a nut.  But you know what?  My sleep was sucking.  I was anxious.  Shaky.  Irritable.  Tired.  Bitchy.  Mean.  Hungry.  Sore.  Feverish.  I could go on.

Right now, my little family is pulling up its roots, I’m starting a second career, finishing my Master’s, moving across the country, and navigating the seemingly endless bureaucracy and red tape that stands between me and actually getting mout of the Army.  I’ll never again be called “Captain,” just a plain ol’ “Missus.”  And if everything works out, we can replace that with “Doctor” in a fewwww years ;-)

But I digress.  You’d think that I’d be fine with a caffeine dependence, especially since I’m going back to school.  I’ve been drinking coffee since I was 14 (no, it doesn’t stunt your growth…I’m 5’9″…or maybe I was just supposed to be a giant), and it got me through college and young adult life in general.  People made fun of me because during field problems, I was known to hike through a mile of rainy woods at the crack of dawn to find the nearest checkpoint that had a coffee pot.  Even if it was left over from the day before.  I know.  Ew.  Go more than a few hours without a “fix” and I was either passed out on the couch or jonesing like I used to for a cigarette.  If anything, after I quit smoking it got worse.  My teeth were legit YELLOW and not because I didn’t floss.  I’d try to cut back, and during times of lower stress or on vacation I could get away with 2 or 3 cups a day.

The last year has been a tough one on me for a lot of reasons, both military-related and not (I’ll leave that up to your imagination), and I’ve debated sharing some aspects with you because…well…it’s really personal and some of it is just downright inappropriate.  Besides, there was a side of me that wanted to put on this internet face of perfect health.  I eat Paleo, so I must be perfect.  So, ok, that’s complete BS.  Everyone has issues that they have to work through and no pill or diet or magic wand will fix it.  We’re all unique snowflakes, right?  What I will share with you is that I’ve been on a number of medications lately–and like way too many people out there I was also popping pills routinely to put me to sleep at night.  During periods of low stress, I’d take a break and feel great, but then I’d fall right back down the same sleepless hole.  I got to a point where I couldn’t take it anymore.  The docs wanted to keep trying new stuff, which usually put me out for a not-so-restful-sleep and made me feel like I’d been run over by a truck the next morning.  I was done.  D-O-N-E.

I saw this article by Sarah Ramsden and it got me thinking.  I knew that giving up caffeine would PROBABLY help my sleep, but I wasn’t sold.  Or I was a wussy.  Either way, Sarah got the juices flowing and made me realize that caffeine wasn’t just messing with my sleep.  It was messing with my whole system, or at least making the pre-existing stressors more potent.

So I figured, “What the hell?”  I was tired and desperate.  I’m with it enough to know that there is no magic bullet that will solve ALL my problems, but getting a good night’s sleep was a start.  So I kinda did a scaling back deal, going from 6 or 7 cups a day right down to 2, then a week later to 1, then this past month to none.  I’m not being dramatic at all when I say that it sucked.  It sucked bad.  It still does.  Whoever told me I’d be fine in a week…I want to kick you in the teeth.  It’s bee 2 weeks and I’m still exhausted, though noticeably less foggy in the head than last week.  It is getting better but damn…its rough.  I guess the whole pot a day for 12 years might have something to do with that…All you former smokers out there like me, the best analogy I can give you is that point where your mouth starts twitching and you get that tingling in your chest, your breath gets short, and you start sweating buckets…you’d probably gut a small child for a cigarette, right?  Well take that and add extreme…I mean HORRENDOUS, BONE CHILLING…fatigue and the willingness to lay down in a pile of horse poop if it just means you can get some sleep.  Yup.  That bad.

But!!!  My sleep at night?  AH-mazing.  SO amazing in fact, that I was out a solid 12 to 14 hours for three nights in a row at the beginning.  Granted I was so tired in the morning that even after I was away I laid in bed for a good half hour with the dogs face butting the back of my head so I’d get up and let them out to pee.  For this reason I recommend starting ant major caffeine withdrawal over a holiday weekend.  But, yeah, sleep is great.  No meds.  It’s deep and often dreamless, which is huge for me.  Ambien made me think that violent, psychedelic dream sequences would be part of my life forever…with the occasional morning where I’d wake up naked on the living room floor.  Sorry, just tellin’ it like it is.  Still not perfect, but I’ve been able to nix the extra prescription and let my body heal itself.  I try my best to go to sleep and wake up the same time very day, too, so that I can have a health sleep cycle and that I’ll start feeling energized in the morning instead of hung over.  Am I doneskies with coffee forever?  I mean, it’s so GOOD!  Welp, probably not.  I’d like to think I’ll be healthy enough to indulge again in a few months.  For now, though, I’ll take a decaf.

What I Ate Wednesday

wiaw1

 

I may be too lazy to make full meals anymore, but I can at least show you what I ate yesterday.  Ross is out of town so it’s pretty much been the same ing for a few days in a row, and I bought a ton of those pork shoulder steaks so dinner won’t be any different for a while.  I know, I’m such an inspiration ;-)

Breakfast – Don’t shoot me or anything, but this wasn’t exactly Paleo.  It was 9 degrees out when I woke up and I needed something nice and warm, so I made some Pamela’s gluten free pancakes with a little protein powder mixed in.  With lots of butter on top.

image

PWO – Simply Pure Nutrients  sweet potato recovery formula.  I was on the fence about this stuff for a little while until I realized you just need to add twice the water than a normal protein powder.  Go figure.

image

Lunch – Chicken, sweet potatoes, and half an avocado

image

Snack – Diced Granny Smith apple, nuked for a couple minutes, with a spoonful of Nutzo.  If you haven’t tried the stuff yet, you should.

image

Dinner – Pork shoulder steak, pan fried with olive oil and some garlic salt with mashed orange cauliflower made with coconut milk, curry powder, and garam masala.

image

Magnifique!

Why I’ve Been Slacking Lately

So I’ll keep this short and sweet…I know I’ve been slacking lately. My bad.  But I’m about to tell you why.  If you care…which you should because it’s hopefully going to have some great implications for the future of this little blogging venture of mine.

image

I’m going to medical school.

Yep, I’m going to be a real, live medical doctor someday.  It took some soul-searching and a lot of deep breathing to get over the fact that it’s another 8+ years of school, but I’m getting out of the Army and ready to move on with my life.  I’ve been passionate about health and medicine my whole life, and I’m finally getting my chance to (hopefully) do great things in the field.  I have some ideas about what I’d like to do, but I’m told that I should hold my horses till I get through rotations.  No matter what, though, (disclaimer: here’s a cliche) Paleo has been an effective foundation for my own good health over the last couple of years and I want to keep it in my life and would love to be able to recommend it to my patients.  Paleo Physician’s Network, here I come!

So what does this mean for the blog?  Well not too much, too soon.  If anything I’ll be in and out for the next few months as we move back east and I get started with classes this summer.  I’ve been out of school for four years, so, um, yikes.  But I’m hoping this whole med school deal will make me smarter, and I want to be able to start doing my own research and sharing some ideas with you.  What’s more, I’ll be super busy.  And super poor.  So let’s see what I can come up with in my tiny inner city kitchen, shall we?
image
OK, I didn’t mean to rant, just wanted to let you know what’s happening.  I was doing so well earlier this year with getting recipes posted every other day, and then I just kinda pooped out.  But don’t worry, there are plans for a bright future here at TGIPaleo, I swear!  If nothing else, we’ll see how articulate I can be when completely sleep deprived.  Yay.  Forgiveness up front if all I end up eating for the next decade is tuna and almond butter packets.  And coffee.  Lots of coffee.

Apricot Pine Nut Lamb Meatballs

I don’t know why it’s taken me so long to post this recipe.  I’ve already done it twice–and once was for my very not-Paleo parents.  Huge hit…no big deal or anything.  I love it when that happens.

IMG_2326

The apricot is what really makes them something special.  As they bake, the sweet juices from the fruit carmelises and makes a sinfully sweet-and-savory glaze and syrupy sauce on the bottom of the pan.  Both times I made this I’ve gone back to the pan cooling on the stove and spooned apricot goo out of the bottom into my mouth with a big spoon.  So classy.

I’ve been horrible about posting a lot of stuff lately.  My backlog is a little ridiculous but I won’t lie to you.  I’ve been super lazy lately.  I blame the cold.  And random snowstorms in March.  Global warming is a bitch.

I also blame giving up caffeine.  Look, I’m totally sleeping like a baby, which is so awesome and worth the pain, but OMG I’m such a zombie the rest of the day.  A well-rested zombie, but still.  Reading this article was what pushed me over the edge, but I’ve known for a while that the absurd amount of coffee I was drinking on a daily basis was getting bad.  It’s been a cycle my whole adult life…I’ll be cool with 2 or 3 cups in the morning for a while, then I’ll get on this kick where I kill a whole pot (like a normal POT, not one of those wussy 4-cup dealios) in…a couple hours?  Then grab a grande at lunch hour.  And another one after work…still tired.  Then wonder why I can’t sleep.  Alright I won’t bore you…I’ll do an article on its own about this stuff once I get my wits about me.  So, meatballs.

Apricot Pine Nut Lamb Meatballs
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 2 lbs Ground Lamb
  • 2 Eggs
  • 1 c Dried Apricots
  • ½ c Pine Nuts
  • 1 t Salt
  • ½ t Allspice

Instructions
  1. Put the apricots in a food processor and pulse until they are finely chopped. Set Aside.
  2. Put the Pine Nuts into the food processor and pulse until it resembles a coarse meal. Set aside.
  3. In a large bowl, combine all ingredients.
  4. With your hands, mix the ingredients until blended but DO NOT overmix or else the meatballs will be tough.
  5. Shape the mixture into meatballs (golf-ball size for me), and arrange in a greased baking dish.
  6. Bake for 40 minutes at 375 degrees.

 

What I Ate Wednesday

wiaw1

Here I go again…this covers what I’ve been shoving down the pie hole every day for the last week (dinner varies a bit, but still…).  Enjoy!

8:30 am – Egg whites, baked sweet potato, huge dollop of coconut oil

photo 1 (3)

11:00 am  - PWO shake (whey) and some sweet potato fries (and BCAAs)

photo 2 (2)

2:00 pm – Ground turkey, green beans, half an avocado

photo 3 (2)

5:00 pm – Goat yogurt w/ almond butter

photo 4 (2)

7:00 pm – Brisket (recipe coming soon…) and snap peas.  Yum!

photo (4)

“Monument” Chocolate Pie

I had hoped to get this recipe up yesterday since, you know, it would have been nice to get it ready for Easter.  But I didn’t and I really have no excuse.  My husband is, once again, about to leave on business tomorrow and so our Saturday was spent lounging in front of the TV together, debating whether or not we were going to watch the season premier of Game of Thrones or the finale of The Walking Dead tonight.  They’re seriously on at the SAME TIME.  In what kind of sadistic world does that happen?!

Oh, but then we had Brazilian BBQ last night and I think I ate my weight in steak and grilled pineapple.  And still had room for dessert…I discovered the secret to the most awesome Paleo S’mores ever: just cut a huge chunk of marshmallow, lay it on a plate, dump some chocolate chips on top, and set it under the broiler.  Yes, I will post about it.  So good.

IMG_2341

Know what else is good?  My “Monument” Chocolate Pie.  I’ve posted it before…couple times…but I made it again when my family was in town and made a few new tweaks.  This was the BEST one yet and I HAD to make sure I shared it with the world.  It’s been way too long since I’ve had the real thing from the Monument Cafe in G-town, but this baby brings back all the wonderful memories of Texas and the life we started there.  In a time of such transition, Austin remains on the top of our list of places we might like to end up…but for now, I guess I have to settle for a face-full of chocolatey, whipped creamy goodness.  Life is hard.

PS, I stopped trying to make my own pie crust recipes.  I suck at it.  This pie is awesome crust-less or with Mark’s Ultimate Walnut Pie Crust.

3.0 from 1 reviews

“Monument” Chocolate Pie
Author: 
Prep time: 
Total time: 

Serves: 8
 

Ingredients
  • 2 Cans Full Fat Coconut Milk
  • ¼ t Sea Salt
  • ¼ c Arrowroot Powder
  • ⅓ c Honey
  • 2 T Vanilla
  • 1 bag (10 oz) Enjoy Life Chocolate Chunks (or any other semi-sweet chocolate chips)
  • 1 c Heavy Whipping Cream, whipped

Instructions
  1. Bring the coconut milk and salt to a boil over medium heat, stirring constantly.
  2. Whisk in honey and vanilla.
  3. Sift in the arrowroot powder, then remove from heat.
  4. Cool slightly for a minute or two, then whisk in the chocolate until melted.
  5. Beat with an electric mixer for another 3 minutes to add some air and smooth out the texture.
  6. Cool the custard in the fridge for 30 minutes.
  7. Pour into a prepared crust (see note above) crust
  8. You may have some filling left over like I always do…just pour it in a mug and chill in the fridge for a late-night snack.
  9. Refrigerate for at lease 4 hours or overnight, then spread the whipped cream on top before serving.

 

3-Minute Protein Snickerdoodle Cupcake

I hate that bit of conventional dieting wisdom that says you should “go to bed hungry.”  Look, if I’m hungry, then as far as I’m concerned, relaxing enough to get to sleep is the last thing I’m going to be able to do–when I’m hungry, my eyes glaze over and I want to kill everyone and everything withing reach.  So, yeah, Bob Harper?  Go to bed hungry?  Not on your life.

photo (2)

Getting back into the “competitive” routine, though, means that once again I’m eating more frequent and smaller meals.  During the day this is great, since I’m always full and my workouts are better, I’m more awake, yadda yadda.  But around bedtime?  The 3-4 ounces of protein at Meal 5, aka “Dinner” is all gone and my tummy is rumbling.  Last week I made a quick habit of these (Vanilla Maple?  F**K YES!)…buuuuuut even I can’t delude myself into thinking that this is a sustainable addiction.  Maybe just every other day…?

These muffins, besides being super convenient as a single-serve recipe deal, are super filling (thanks to the coconut flour!) and HUGE.  Honestly, half with a schmear of almond butter is enough.  Well, it should be, but I eat with my eyes, so I need the whole thing.  But it fills me up without making me feel like I ate a brick the next morning.  If you wanna get meathead-y like me, you can also take note of the protein content…perfect for overnight recovery!  Add into the mix a very high fiber source of carbs and healthy monounsaturated fat from all that coconut.  What’s not to like?

3-Minute Protein Snickerdoodle Cupcake
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 1
 

Ingredients
  • 2T coconut flour
  • 3T vanilla protein powder (I used whey)
  • ½ t baking soda
  • 1 t cinnamon
  • 2 egg whites
  • ½ t lemon juice
  • 3T unsweetened applesauce
  • ½ t vanilla extract

Instructions
  1. Rub the inside of a coffee mug with a little coconut oil (to prevent sticking)
  2. Place all of the dry ingredients in a bowl and whisk them together.
  3. Add the wet ingredients and mix until there are NO LUMPS.
  4. Spoon the batter into the coffee mug.
  5. Pop the mug into the microwave on HIGH for 90 seconds.
  6. Rotate the mug and nuke for another 90 seconds.
  7. Depending on the individual settings of your microwave, this might take a little longer or shorter. Check the done-ness with a toothpick.
  8. When baked through, let the cake cool for a minute or two, then gently remove from the mug by loosening the edges with a knife and inverting on a plate.
  9. Enjoy with a hot cup of decaf!

Ancho Chili Marinaded Brisket

IMG_2307

Brisket has always been just a wee bit intimidating for me, mostly because I love it so freaking much but the only way I’ve ever had it prepared was in a giant smoker.  Often at a state fair or a competition of some sort.  Like the Salt Lick in Austin…ever been there?  Holy Brisket Balls, Batman…that stuff is crack.

We actually got “brisket” from time to time at the dining facility on the FOB in Iraq, too…but I suspect those grey-brown chunks were at least 60% sawdust.  I, for one, opted to live off tuna packs and pickle slices for a year instead.  Moving on.

So when my brisket didn’t suck, I was understandably pleased.  This was like, reallllllly good.  Even Ross agreed and we all know the ultimate verdict on anything with beef should be left up to a big, hairy dude.  You can even do this with another sauce or marinade…I’m sure it would be lovely just seasoned with olive oil, salt, and pepper and some plain old beef or chicken stock as the braising liquid.

Ancho Chili Marinaded Brisket
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • 3-4 lbs Beef Brisket
  • 4 Dried Ancho Chili Peppers
  • ½ c Extra Virgin Olive Oil
  • 1 t Salt
  • 1 t Black Pepper
  • 4 Garlic Cloves
  • Juice of 1 Lemon
  • 1 Onion, roughly chopped
  • 1½ c Chicken or Beef Stock

Instructions
  1. Toss the peppers, oil, salt, pepper, garlic, lemon juice, onion, and stock into a blender.
  2. Pulse until totally liquified. Set aside.
  3. Heat a Dutch oven over medium-high heat.
  4. Add some more olive oil to the pot, then brown the brisket on each side (yes, even the short edges…use tongs for this), about 2 mins per side.
  5. Once browned on all sides, remove the brisket to a plate.
  6. Pour the sauce from the blender into the hot pot, reduce the heat to medium, and bring to a simmer.
  7. Add the brisket back to the Dutch oven with the sauce. Swirl the sauce around and spoon some on top of the meat.
  8. Cover tightly and place in a 300-degree oven for 3-4 hours, until the meat is fork-tender.