Yesterday, I was attempting to make some Paleo whipped cream to put over my berries. Unfortunately, after leaving my coconut milk in the refrigerator for 24 hours, it didn’t thicken. Turns out it was a blessing in disguise.
While doing NAET, I’m expecting to do a little of at-home therapy. While the treatment is (hopefully) working, just doing the small amount of acupressure tires me out. I plan to go to bed at 10 tonight, which is unusually early for me.
Today I tried to keep my polarity normal. Polarity treatments are based on the concept of people having a natural energy field that needs to be balanced. I balance my polarity through a spray.
While I’m not sure how 15 sprays of this sucker 3x a day will help me, I can only have good faith.
In addition to righting my polarity, I have to do about a half-hour of acupressure daily. I push on the 13 defined points for 30 seconds a piece, and then rest for 15 minutes. While I do this, I hold a vial of extract that I am trying to treat; this week, the vial has latex.
The rest period after acupressure is peaceful. In the future, I plan to do the acupressure right before bed… it is certainly calming.
Food today was good, though I didn’t get a picture of all of it. Most notably, I made the most delicious Primal omelet ever. The recipe follows:
Vacation, doing a bit of work, and general laziness have all deterred me from updating this blog. Never fear, dear readers, I’m back!
I went out and bought three books on Paleo and Primal eating. Currently I’m reading The Primal Blueprint by Mark Sisson over at Mark’s Daily Apple. His blog is fantastic; I highly recommend checking it out! I also purchased The Paleo Solution by Robb Wolf and The Paleo Diet by Loren Cordain. All of these books are “classics” in the online paleo community, so if you haven’t read them, definitely check them out.
I’ve also decided that I am done counting days that I am on this diet/lifestyle/whatever, because unlike 4HB, I’m really enjoying the food that I am eating. I want this change to be permanent. Nevertheless, I plan to update every day with new recipes, thoughts, insights, and maybe a bit of food journaling.
The first recipe I bring you is: delicious cow tongue. Continue reading
Today was a great, healthy day filled with protein and exercise and low-carb goodness!
Following lunch, I worked out. I would have to say that I’m a bit more successful, and I’m happy to have Andrew, my running buddy. Though he’s a bit more in shape than me, he pushed me to increase my time and even sprint for a minute at the end. In 20 minutes, I did 1.68 miles. Following the jog, I did upper body strength training. My arms are tired!
Dinner was an experiment… a successful experiment. Taking the faux-mashed potato recipe, I added shrimp and some water to make a stew. It was delicious!
1 Can Beans, great northern
2 Cans Bush’s Best White Kidney Beans
1 lb Frozen Shrimp
1C mixed vegetables (I just use leftovers)
Salt, pepper, and garlic powder to taste
Cut vegetables and prepare shrimp for cooking.
Pour a little olive oil into a pan. Mix all beans into the pan and mash like potatoes, slowly adding the water (leaving 1 C for the end). Mix in the veggies and shrimp. When shrimp starts to pink, add the rest of the water and bring to a boil. Let simmer for 5 minutes, and season to taste (I like a lot of garlic powder). Serve.
Number of Servings: 8
My totals today were low but I’m not worried because I’m still recovering from Saturday’s binge.
After exercising, drinking a nice freezing cup of water, and eating a generous dinner, I am happily and lethargically sitting on my couch allowing my body to digest food. I’m not entirely sure that my body is pleased with me though.
For the first time since fall (and embarrassingly enough, I mean fall ’09) I exercised. Pain. Pain pain pain pain pain, all from doing two miles in 20 minutes. Frankly, those 20 minutes kicked the poo out of me, so I returned to my apartment, had 1/2 a serving of sugarless jello, and then hid away from the other gym-goers to do some strength training.
I’ve arranged my work-out schedule so that I can do it anywhere. Mondays are upper body, Wednesdays are lower body, and Fridays are core training. My arms actually aren’t doing so bad right now, but during the sets they burned, and I had to stop somewhere around 8 for each set to take a breather. Not a good start, but, a la Tim Ferriss, it’s at least a start.
I’m not abiding by the 4HB kettlebell plan, but that doesn’t mean I’m not interested. This diet has already been quite the investment so I’m trying to hold back. Restraint, Suzie. Restraint.
Dinner was DELICIOUS. If you haven’t tried the faux-mashed potatoes recipe in the 4HB book, I strongly recommend it. I switched out Ferriss’s recommended beans for navy beans… which may have added to our carb count.
1 can Navy beans (16 oz)
1/4 C Olive oil
1 tsp Garlic powder
Pre-steam your own vegetables or heat them before making this recipe (we used left-overs from this morning)
Pour the olive oil into a pan on medium-high heat. Once it gets warm, add the beans. Mash to your heart’s content, adding water if it gets too thick. If desired, mix in vegetables. Season with garlic powder, and salt and pepper if desired.
Yummy! We complimented our faux-mashed potatoes with the remainder of our taco salad and two drumsticks, lightly seasoned. I couldn’t even finish my second drumstick.
Thoughts on day one: it went well. I’m worried about keeping up with this diet once school starts up though…
Lesson learned: check serving sizes. After buying the ingredients for taco salad, I realized the recipe that I based my list off of served eight people. So… I have enough taco salad makings for 32 meals. Tim Ferriss recommends eating the same meal over and over, so I guess we don’t have a choice. Nonetheless, the recipe turned out quite well if I do say so myself!
1 pound lean ground beef
1 (1.25 ounce) package taco seasoning
1 (16 ounce) can chili beans
1 head iceberg lettuce
1 cup chopped tomatoes
4 tablespoons Better Than Sour Cream [Tofutti]
1/2 cup prepared salsa
In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and 2/3C water. Bring to a boil, reduce heat and simmer for 15 minutes–add more water
if the beef starts to stick.
Mix the lettuce and tomatoes in a large bowl. When the meat mixture is done, combine it with the salad. Then, add salsa and faux sour cream.
So 1.5 delicious bowls later, I finished my lunch. I was quite hungry after a breakfast that had less than 300 calories, so this ginormous lunch came as a great relief. I’m going to try and go jogging in a few hours, but I don’t know if I can get to the gym given Atlanta’s weather conditions. Haha, I’m already making excuses not to exercise. I wish there were a cheap way to try out kettlebells without buying them for myself!