What it was, what it has become and what will come of it.
Personally, I don’t give a crap. For the “paleo ride” has taught me much Since 2006. I feel that I’ve learned more than most and less than others. I read and read and read and friggin read. I experimented, I tried, I failed, I thrived, I got frustrated, I switched, I tried again and the list goes on.
What I’ve come to understand over these last 8 years is what Art Devany wrote in his Evolutionary Fitness essay I first read in 2006, “Homo sapiens is an omnivore; your diet must contain an ample variety of fresh plant foods and lots of amino acids and essential lipids”
This one little sentence had always stood out to me and the more that time has gone on since my intro and experiments with the paleo/EF/primal diet (way of eating..not “diet”), this little sentence always stayed with me.
As the “movement” started growing rapidly around 2008, meat pizza’s and bacon gorge fests became the order of the day. Variety had taken a back seat. “lots of amino acids” was now simply interpreted as eat as much meat as you can. Funny thing how our excitement can out maneuever and trump moderation and common sense sometimes.
As my approach to eating has evolved a bit, I thought I’d share and give you a bit of an overview of what I eat. It’s all very individual of course as you have to find your own sweetspot. Here we go:
1. Veggies and Tubers.
Our staples in the house are kale, spinach, red leaf or romaine lettuce, carrots, celery, broccoli, cauliflower, cucumber, onions, garlic, ginger, lemon grass when available, red bliss potatoes, yukon gold potato, purple potato, fingerling potatoes, green and red cabbage, scallions, young onions, jalapenos, chilli peppers and cilantro. That’s about it. Squash and pumpkins around fall when they are everywhere other than that not too much. Variety is key. we might not have broccoli for 2 weeks, sometimes for 4 days we eat kale with every meal than not for a week. Make sense?
Again the staples; avocados (on average I eat a half an avocado every day, and take a 4-5 day break once a month), tomatoes, blackberries, strawberries and bananas (bananas used for smoothies and frozen)
garbanzos, black beans and peanuts in the form of peanut butter or roasted. Please don’t buy that crap available in cans. Soak your beans overnight. (home made hummus with sprouted garbanzos is nothing like store bought stuff)
4. Meat, Poultry, Seafood and I guess Eggs I will put here in this category but will list again with dairy.
Shrimp both fresh and frozen. I do stay away from frozen farm raised shrimp from the far east, grassfed meat mostly (if I can’t afford, I don’t buy it, so sometimes go without red meat for a week, variety again as the following week I might eat red meat 6 days in a row.) Organic or pasture chicken. Pasture chix is silly expensive but every now and then I find some deals especially for chix drumsticks. Tilapia, yup farmed raised… but just make sure it’s from the U.S. Fresh salmon (not farm raised and whenever it’s on sale), wild salmon from a can. I really like this one brand called Bear & Wolf. They sell it at costco sometimes, which is where I get it. Lastly, thanks to my father in law and some of his friends, we eat a lot of fresh wild deer and wild boar/pig. Organic or pasture eggs. Staple item. Again keep variety. I sometimes go a good 7 days without having an egg and the next week perhaps 14 for the week.
Staples in the house are rice (basmati) , corn tortillas, and masa for the tamales. A slice of gluten free bread here and there. UM potato starch, tapioca flour, gluten free flower.
Some organic kefir a staple but just here and there and small portions. Some sour cream for cooking purposes. Variety of hard cheeses mostly. We handle dairy kind off like herbs if you will. Just a nice addition but the quantity is negligible. Eggs, see above, essential I believe as long as you tolerate. Organic or pasture Butter, a staple but intake has decreased dramatically. Probably 1 “stick” (8 tblspoons) over the course of 7 days for 2-3 people.
Water, coffee, herbal teas and red wine (try infusing your water with some cucumber sometimes, it’s awesome. Or some watermelon in the summer)
Coconut oil, olive oil and sesame oil.
Herbs and Condiments:
Let me start by saying mayonaise (remember the old dose is the poison here). Yup it’s a staple in the house. Store bought and home made sometimes. Love me some rice with a tiny bit of mayo and a squirt of shiracha. Fresh herbs; basil ,mint, thyme, oregano mostly as the grow in my garden. Sea salt, iodized sea salt, turmeric, coriander, paprika, curry and the list goes on.
So below was diner the other night, sorry about the crappy phone pic: tilapia with avocado, rice and some berries.
That’s all for now. Helpful?