I realized that what seems to work for me is to eat more like our ancestors. They weren't processing grains into flours or reducing fruit sugars to high fructose corn syrup :) And though saturated fat in excess is unhealthy, the nutrients in lean meats and even beef and lamb can be tremendous compared to that of a grain. Now I'm not a strict proponent of Paleo diets, as I think in small amounts dairy, brown rice and lentils can be beneficial. It's also tricky for vegetarians. Yet I just find that in general we have lost balance to the point where in many shops one can't find anything natural, wheat, or sugar free. Availability is often the second hurdle to staying fit, behind of course awareness of what's good for your body. It is absolutely worth the effort to give your body everything it needs, which I believe the Primal diet does. Another thing I love is that there's no measurement - you learn to listen to your senses. With the satiety from meat or fish proteins, you will then find you don't really need to snack much between meals. And a little fat is fine! After all, the countries that consume the most fat have the lowest incidences of heart disease (grüezi Switzerland, France, even Spain!).
Below is my meal plan for today based (almost) entirely on primal/paleo ingredients. First, breakfast.
Deviled Eggs w/ Spinach Mayo & Chicken Liver Pâté
1 medium boiled egg
1-2 t spinach mayo (recipe below)
2 t chicken liver pâté (recipe below)
1 egg yolk
1/2 cup olive oil
dried mustard powder
apple cider vinegar
lemon juice (optional)
spinach, finely chopped
200 g chicken livers
1/4 cup water
1 - 2 t butter
1 t heavy cream (optional)
- While you boil the egg(s), make the mayo by whipping one egg yolk. Add a dash of mustard powder, salt, and apple cider vinegar. Then add olive oil in a slow, steady stream until the mixture emulsifies.
- Continue adding the oil until desired thickness (I had about 1/2 cup), and then mix in finely chopped spinach, salt, and if you like lemon juice to taste. Refrigerate.
- For the chicken liver pate, salt and pepper chicken livers and then sautée them in a little olive oil on each side. Once they turn color, add roughly 1/4 cup of water and and braise until most of the liquid has evaporated.
- Let the livers cool slightly before adding to a food processor with a couple of teaspoons of butter, 1/2 teaspoon of herbes de provence and a little cream (optional). Process into a thick paste and refrigerate to cool.
- Peel and halve the egg. Scoop out the yolks from each side and mash with the chilled mayonnaise and chicken liver paté. Voilá.
All in all, I am pleased with the primal style of natural eating. It's basically the crux of recommended eating plans for those with candidiasis, fibromyalgia, autism, diabetes and a host of other chronic illnesses. I am forced to find creative ways to eat vegetables 60% of the time (rather than grains or dairy). I also feel amazingly focused and energized after a meal for hours, believe me a first for a chronic snacker. I'll definitely stick to this through next month and update with how I'm feeling.
Stay healthy ~c*x