Almond Flour Pancakes That Will NOT Leave You Wishing for REAL Pancakes

If you've given up wheat flour for any reason, whether you have celiac disease, are just gluten-intolerant or -sensitive, or have adopted a Paleo or Primal diet, you know that horrible moment when you bite into a flour-free version of an old favorite and it is either a) gross or b) only okay.  Either way, all that tends to happen is that you now miss the original more than you did before you tried the substitute.  Well, I won't say this recipe is perfect, but my most-of-us-try-to-stick-to-a-Paleo-diet family really, really enjoys it, even the non-Paleo members.  If you're looking for a good pancake recipe, this one is worth a try.  Best of all, it is a simple recipe.  No weird substitutions, no hoops to jump through to get it to turn out.   It works pretty much like any other pancake recipe you've tried.  Honestly, you just get to have good pancakes that won't make your stomach hurt, your skin break out, or whatever nasty side effect you get from wheat.  Even better?  Almond flour and eggs turn this into a high protein meal...if you forego the sweetener, which we often do, you're really having good for you pancakes.  Who knew? 

Almond Flour Pancakes

(adapted from Elana’s Pantry)

 Ingredients:

Whole Batch

3 cups Honeyville blanched almond flour

½ cup water

8 eggs

½ cup ghee or coconut oil, melted**

2 tablespoons real maple syrup or agave nectar*(I often omit this)

2 tablespoons vanilla extract

1 teaspoon baking soda

Pinch of salt

Ghee or butter for frying

 

Half Batch

1 ½ cups Honeyville blanched almond flour

1/3 cup water

4 eggs

¹/₃ cup ghee or coconut oil, melted**

1 tablespoon real maple syrup or agave nectar*(I often omit this)

1 tablespoon vanilla extract

½ teaspoon baking soda

Pinch of salt

Ghee or butter for frying

Instructions:

1. With mixer or blender or whisk, combine ingredients until smooth and creamy.
2. Using ghee or butter, grease griddle.  (I use an electric griddle set to 350^oF.)   
3. When griddle is hot, pour pancake batter onto griddle.
4. Pancakes will bubble.  When the bubbles stay open, flip pancakes and cook other side.  Serve warm.

Hints and Tips:

The recipe as written makes a more liquid batter and, thus, a flatter pancake.  Sometimes I like to make a more cake-like pancake, especially when I’m adding blueberries to the batter.  Just play around with the liquid to get your desired consistency.

A half batch is ideal for my still-at-home family of four.  When I’m making them to be eaten at home, I omit the maple syrup because my family will pour syrup on top no matter what.  When I’m making them for quick weekday breakfast on the go, I include the syrup.  They reheat really well, so they’re the ideal commuter breakfast (not that anyone I know eats while they’re driving!)

**The original recipe called for heavy cream, which I never have on hand.  I played around with liquid to fat ratios to get the desired texture.  When you use butter instead of ghee or coconut oil, you might run into a problem with your batter being too watery.  If that happens, just decrease your water or increase your almond flour until you get the consistency you like.

NOTE:  Elana’s Pantry recommends Honeyville Blanched Almond Flour for all of her almond flour recipes.  I haven’t tried a different almond flour with this recipe, so I don’t know how that might work.  If you try a different brand, let me know.

 

 

Pressure Cooker Artichokes

One night last week, Valiant was working and Buttercup and I took the opportunity to split an artichoke.  I am so grateful that at least one of my children is willing to enjoy the wonderfulness that is an artichoke.  The other thing I'm grateful for?  Just how easy it is to prepare an artichoke with a pressure cooker.

Ready to go...don't they look beautiful?

Seriously, it is that easy.  First thing you do is rinse your artichoke.  Pat it dry and trim the top.  Then you take your kitchen shears and cut off the pointy tips of all the leaves.  Then you cut it in half and cut out the choke (the "fur").

Lemon to keep the artichokes from turning too brown and garlic for, well, garlic flavor!

This is what you'll be left with.  Set both halves in your pressure cooker in a steamer basket.   Squirt with lemon and sprinkle with garlic.   Add two cups of water.   Close up your pressure cooker and turn on the heat!

My old-school pressure cooker.  I just turned the flame on high and waited for the
pressure valve to bobble!

Wait 10 to 12 minutes from the time the pressure valve starts bobbling.   I have an old-school pressure cooker.  The little top starts bouncing back and forth on little bursts of steam.  When it settles into a rhythm, that is when I set the timer. (Two artichokes takes roughly 12 minutes, one artichoke takes roughly 10 minutes.)  As soon as the timer goes off, take the pressure cooker off the flame and head over to the kitchen sink to do a quick water release.  (Some sites say use cold water; I was always taught to use hot water.)

Look at how beautiful!  Still steaming tenderness and ready to be plated!

One the steam is released, you an open your pressure cooker and view your perfect artichokes.  (Notice that I didn't have enough water and almost steamed it dry, thus the brown water in my pan...oops!)

Look at that Artichoke goodness.  Perfectly done, ready to be eaten!

After that, you can serve your artichoke warm or chill it.  It is your preference.  We like ours warm, with melted butter.  I remember my dad and grandpa liked it mayonnaise (ick!). 

If you use your homemade mayonnaise, this is purely Paleo!
(We used grass-fed butter, so it didn't make the cut!)

Sit down, peel off those leaves one by one, scraping your teeth across the meaty goodness, unlocking the heart.  Then, cut that heart into chunks and swirl it what is left of your butter (or mayo) and savor its sublime goodness!  Before you know it, you'll have nothing left but scraped leaves on your plate and a smile on your face.  Just remember:  Don't put those leaves in the garbage disposal...they will ruin it!!  Nope, artichoke parts are compost or trash only!

All that is left...leaves for the trash and the memory of a perfect artichoke!

Best (and Weirdest!) Snack Ever

One of the things that is so difficult about going grain-free, paleo, or primal, is that salty, crunchy snacking seems to disappear.  Now, don't get me wrong, I completely understand that the vast majority of snack foods are horrible for you and that snacking per se can be a euphemism for mindless eating, but sometimes I still crave something crunchy and salty.

Best snack ever!

 Apparently, Melissa Joulwan at The Clothes Make the Girl felt the same way, because she included an amazing recipe in her cookbook, Well Fed. If you haven't checked out this cookbook, you really should. I've loved this cookbook. I've learned so much from it because it comes from this place of basic ingredients prepared with simple techniques and then supplemented by different spice combinations to mix things up. This is a cookbook that you can actually use regularly without being Julia Child. Anyway, Melissa felt my pain at losing crunchy, salty snacks and added this snack as a hot popcorn substitute.


I like organic...just make sure they're unsweetened.

I won't lie, I was skeptical when I first saw it. I just didn't see how it could deliver all that it promised. Still, Buttercup and I were feeling brave (or desperate) one afternoon and decided to give it a try. Fast forward a few weeks and I will say we've made it three more times and we love it! Seriously love it.

Just use your bamboo spoon to stir them around...they'll turn quickly.

To make it even better, this is a quick and easy recipe that requires only three ingredients: 1 cup of unsweetened coconut flakes, 1/4 tsp salt, and 1/4 tsp of cinnamon. That's it. She calls it Caramelized Coconut Chips; I've been calling it Toasted Coconut Chips. Either way, it is sooo good!

See?  They're browning...keeping the flakes moving or the little pieces will burn.

All you do is slightly brown your coconut chips in a non-stick pan (I use seasoned cast iron), then toss them in the salt and cinnamon. It is that simple.

Use a fork to toss the toasted flakes in the salt and cinnamon...and they're ready!

Now, if you're like me, you are highly skeptical of my claim that this is amazing. That's okay. I know that once you try it, you'll be hooked.   Then, all you'll need to do, is arm-wrestle your kids for them!

Not a saint, that's for sure!

I am doing a pretty good job of eating primally, but I still have my moments.

Last week I broke down and made myself an 8 x 8 pan of rice krispie bars.  Butter, marshmallows, and plain wrap rice krispies (cheap, aren't I?).  I'd like to tell you about how I shared with the kids, but the truth is that they don't like rice krispie bars.  What is wrong with them?  (It must come from their father's side of the family!!)  So...

I ate the entire thing!

They were so good...

And I comfort myself by rationalizing quite a bit...they didn't have any wheat, right?  Oh, and I didn't make a 9 x 13 pan, either!!

This is Primal - Meat Loaf and Mashed "Potatoes"

As the weather has turned colder, comfort foods have been my family's cravings.  I must confess that this has made it quite challenging to stay primal.  There is something about a chill in the air that makes me want to head to the kitchen and start baking:  bread, cakes, pies, cookies...the works.   While I haven't been able to resist the siren's song entirely, I've been more successful than I would have imagined with a view traditional dishes.  This one, "Meat Loaf Muffins and Mashed "Potatoes"" turned out to be an resounding success.  (No, seriously, the kids fought over the leftovers the next day!)  Best of all, this one of those really simple meals...no wonder our moms always made meatloaf...notice, however, that there is no ketchup to be found here...I used to hate meatloaf!

So, with no further introduction, here is the recipe I used for my Primal Meat Loaf Muffins and Mashed "Potatoes".

Meat Loaf - makes 12 muffins
(Modified from my previously shared recipe for mini meatloaves.)

One package (roughly a pound) of ground turkey (any ground meat will do)
cupcake liners
cupcake pan

1 egg
1/2 cup of almond flour
1 tablespoon of Italian seasoning
salt and pepper

grated cheese (optional)







1)  Mix together all the ingredients above.  Just use your hands...it is gross, but most effective.  Take your scooper or a big spoon and fill the muffin tin.

2)  Bake for 1/2 hour (or until meat is done)

3)  Turn off oven.  Sprinkle grated cheese on top of each muffin and place back in oven to melt.  Once the cheese has melted, serve the muffins.

Mashed "Potatoes"

One head of cauliflower


1/4 cup of sour cream
1/3 stick of butter
salt and pepper


1)  Get a pot of water boiling.








2)  Cut the stem off the cauliflower until you're left with only the florets. 

3)  Boil the cauliflower until it is tender, then drain.  (This is really important.  Drain very, very well or you'll have watery "potatoes".)

4)  Pour into mixing bowl and add in sour cream, butter, salt and pepper.  Using hand mixer, beat the cauliflower until creamy. 

5)  Serve.

There you have it.  A perfectly primal meal for a crisp autumn evening.  Simple, traditional, and, most importantly, really good.  (Oh, and in case you're wondering...I don't have a picture of the plated meal because my kids couldn't wait long enough for me to set it up.  "Mom, we're hungry!")

Primal Bruschetta

My family loves bruschetta.  No, really, they love it.  This is the recipe I've used for years.  Unfortunately, putting it over pasta is no longer an option for a grain-free family.  That didn't stop us, however.  Bruschetta is already primal!  As long as you're sourcing good vegetables, you are good to go.

I just used bigger chunks of zucchini and bigger pieces of meat thank I used for my Capellini Pomodoro and our Bruschetta became a meal!  I didn't change my basic recipe...I even had tomatoes and zucchini from our own garden to make it that much better--I don't think you can get any more local than that...SRSLY.

As you can see, it became more of a stew than anything else.  It was amazing.

I even went hog-wild and topped mine with parmesan cheese. 

Erin's Bruschetta
Inspired by the Capellini Pomodoro @ Hotel Figueroa

Directions:
8 tomatoes - chopped
2 small zucchinin -chopped
1 small onion - diced
2 tsp. ground basil
1 clove of garlic - minced
2 tsp. balsamic vinegar
1/2 tsp olive oil
1/4 tsp salt
1 tsp ground pepper
2 T. grated Parmesan cheese
I won't lie to you.  Going primal has taken some adjusting.  Pasta-based meals were a mainstay in our family.  We are constantly redefining meals...tweaking here and there.  Still, the pay-off has been well-worth the hassle.

A Happy Accident or "No More Acid Reflux/Heartburn"

One of the happy side effects of going primal and eliminating grains from my diet was the realization that doing so eliminated heartburn and/or acid reflux from my life. Amazingly, it took me two months of being primal to recognize that my heartburn was gone...strange, isn't it?

A little background. I'd never had heartburn before my pregnancy with Buttercup twelve years ago. All those Tums commercials? I didn't have a clue. That pregnancy, however, clued me in quickly.   Sleeping in chairs because I couldn't manage to stack pillows high enough. Having a sour stomach that just wouldn't stop and having no idea why. It was horrible. It stopped for a while after she was born, and then seemed to get worse each year.  By last year, I was miserable.

I started sharing my discomfort with friends and discovered relief with the Zantac a friend recommended. Unfortunately, the relief was short-lived. It seemed like no matter how much Zantac I took (and I frequently exceeded the recommended dose), the heartburn was there...waiting.  

Not only was I getting only partial relief from Zantac, but there was no way I could see myself taking some pill for the next 40 years to solve something that had to be caused by some change I hadn't clued into...something had to have changed, I just needed to figure out what. I knew it wasn't stress, because I got it all the time, even when I wasn't stressed.  It was just so annoying.  Nothing I did seemed to work.  I was feeling really helpless about the entire situation, plus I was feeling dependent upon a pill for any kind of physical ease...and I really don't like feeling helpless and dependent.  Really, really don't.

So, I did some research and discovered the seldom heard theory that, contrary to popular belief, acid reflux is not caused by too much acid in the stomach but rather by not enough acid.   On some level, this made sense to me.  The theory suggested that adding acid, such as Apple Cider Vinegar, to the stomach when you have a flare up would relieve the symptoms. I was desperate, so I tried it.   (I really couldn't imagine it making me feel worse than I already felt.)   It tasted vile (to me), but it worked...immediately! Crazy, isn't it?   A tablespoon of Apple Cider Vinegar did the trick every time. Every single time. It worked like magic. I can't say I was thrilled to be swigging the stuff...it worked, though, so I moved on.

Shortly after, I discovered primal eating and, two months after that, I realized I wasn't swigging Apple Cider Vinegar anymore. How cool is that?  Let's recap: a way of eating that makes me look better, feel better, sleep better, and takes away my heartburn? Oh, happy day!

Now I am wondering if my mom, who has had stomach issues for as long as I can remember, actually suffers from an intolerance to wheat and other grain? I suspect she does...even more, I suspect I passed that intolerance along to my children. No, we don't have Celiac's Disease, but I will tell you that my 15-year old son reports digestive issues if he eats grains (think about that for a second...issues enough to make a 15-year old boy take notice must be significant). Oh,  and did I mention that removing dairy and grains made his "teenaged" acne disappear, only to reappear if he falls off the wagon? Crazy, isn't it? As long as Valiant stays away from dairy and wheat, his skin is beautifully clear.

Anyway, there was a terrific article about GERD/Acid Reflux/Heartburn on Mark's Daily Apple yesterday (which inspired me to share my own experiences with you). Even if you're not interested in grain-free living, the article is a really comprehensive explanation about GERD, its symptoms, causes, and some natural remedies. If you are at all interested in the topic for yourself or someone you care about, I urge you to head over to MDA and read it.   I always enjoy reading the comments that follow his articles...the anecdotal evidence of his readers is inspiring.

As for me, I'll just stick to primal living...it has been a win-win all around.

P.S.  Primal eating is a diet without grains, legumes, and dairy.   You eat meat, vegetables, fruits, nuts, and good fats.  I wrote primarily about grains and grain-free living because I really didn't do dairy and legumes before, so I know for me, that the grains were the culprit and their elimination the key.

Almond Butter & Apples - This is my new favorite snack!

I told you here that our family has gone "primal", as in attempting to follow the guidelines of  The Primal Blueprint by Mark Sisson.  While it is still a work in progress (sourcing good meats, etc.) and keeping the kids consistent, we've made huge strides and experienced the benefits we'd hoped for.  We are leaner, fitter, and happier.  Who knew it would be this easy?

Anyway, one of the things I quickly discovered when we began this journey was that none of the snacks I used to eat such as popcorn, tortilla chips, cookies, etc., are primal.   Neither is peanut butter (no legumes).   I had no interest in coming up with "grain-free" versions of our old favorites because I figured we needed to truly change the way we were eating and set about retraining our tastebuds to taste real food again.  It hasn't always been easy, but I have to say I did get lucky with some of the things I attempt. 

For example, this has become my favorite snack.  Apple slices with home-made almond butter.  It is so good.   I would never have guessed, but my friend A brought over some almond butter for me to try and, after initially turning up my nose, I tried it and I was hooked.  I decided I could make it myself and I was right. 

Even better?  Making it was actually easy.

I simply grind up raw almonds, add a pinch of salt, and keep going until I have the desired consistency and I'm done.  Grinding the almonds releases their natural oils and, as they warm up, they become more smooth and the consistency becomes more creamy.  Once completed,  I store the almond butter in a container in my refrigerator.

Primal snack-time goodness.  What more could a woman ask?

This is Primal - Chicken Salad

Another simple primal dinner.   A hectic day and a hungry family meant my time was short.  This type of salad is great for days that you're out of time or just don't want to "cook".  The ingredients can be whatever your family likes.  I used what I liked and the kids modified theirs to their tastes.   Chicken salad on romaine lettuce with tomato, avocado, and black olives.  Buttercup used tuna for her salad...the possibilities are endless. 
Quick, easy, delicious and primal. 

Canned meat with mayonnaise*
Lettuce
Tomato
Avocado
Black Olives
Salt and Pepper

*  One caveat...to be truly primal, you shouldn't use store-bought mayonnaise.  Store-bought mayonnaise has soybean oil which is not a "good" fat.  For me, I am using up our old mayonnaise before I a) find "good" mayonnaise or b) learn to make my own.  Store-bought mayonnaise falls into my "not perfect" category and I deal with it.

This is Primal - Eggs Over Easy with Bacon and Spinach

People always ask me, "But what do you eat?"

The answer?  I eat more and better than I've ever eaten before.  I have no food guilt...I never feel deprived.  Grains are just off the menu, so there is no "choice" to be made.  If you don't have it available, you can't make a choice that goes against your goals, right?

This morning we had eggs (over easy) cooked in the bacon fat from the Fletcher's bacon.  I threw a handful of spinach on the griddle, too, and sauteed it in the bacon fat, too.  Quick, easy, and terrific.

This is primal.

This is Primal - Kiwi-Banana-Strawberry-Spinach Smoothie

A few of you have asked me for smoothie recipes and I've been stumped.  I don't follow recipes for my smoothies.  I use a few fruits, some spinach (or other greens), some coconut milk or water, some protein powder, and ice.  It can't be simpler.  (Looks like a strawberry milkshake, doesn't it?)

Today's smoothie had the following:

1 Handful of Baby Spinach
1 Kiwi (not peeled--peel yours if you're using a regular blender)
6 Strawberries
1 Ripe Banana
A couple scoops of protein powder (I use Vanilla Muscle Milk from Costco)*
1/2 cup of coconut milk**
Ice cubes

I threw them all together in the Blendtec (thanks again, Superman, for letting me buy it!) and, ta da, a primal smoothie sweet enough for the kids, but full of natural goodness for me.

A few thoughts...I use fresh fruit when I have it, frozen fruit when I don't.  I mix fruits to get the flavor I like and to keep things from getting boring.  Sometimes I put in so much spinach that my smoothie turns greenish and looks more like pond scum than food.  Tastes great, though, so don't be afraid to try it yourself.

*I'm trying to make certain I get protein in ever meal, so for me, the protein powder is a must...if you're just trying to come up with healthier snacks, feels free to leave it out.

**Any liquid will do, but coconut milk helps you get plenty of the "good" fats that we all need.  It is all about the ratio of Omega-3s to Omega-6s, but don't expect me to explain the details to you.  Just know that you must have good fats to keep yourself healthy (and to keep your weight in line!)

This is Primal - Mushroom and Swiss Cheese Omelet

Another simple meal brought to you by primal eating...the omelet.

I just bought some cast iron frying pans because I refuse to use non-stick pans if I don't have to (our electric griddle is non-stick...sigh) and I decided to test the legendary non-stick reputation of cast iron.  I must confess, I wasn't disappointed.

A simple omelet is one of the easiest meals you can make...simple mix up some eggs, throw on some of your favorites extras and serve.  I made this omelet for myself, but Valiant had bacon and cheddar.  (More manly, or something.)

Look at that buttery goodness...sauteed mushrooms are so amazing, aren't they?  There you have it, another easy primal meal.

This is Primal - Steak and Broccoli

Valiant is becoming quite the "King of the Barbecue" since we've gone primal.  Last night's dinner was definitely the result of his ever-improving technique.

Steak, perfectly done, paired with steamed broccoli smothered in butter and melted cheese.  Perfect.

Again, an easy primal meal.  Are you starting to see what I'm talking about?  This is totally doable!

This is Primal - Giant Salad

We went to a Memorial Day potluck barbecue on Sunday.  Don't you love potluck?  Not only does it allow you to contribute to the festivities, but by bringing something, you can be sure there is something you like!

Lots of you have been wondering what eating primal looks like, so I've decided to share with you what we eat...even without specific recipes...to show you just how easy it actually is (once you get the hang of it).

This amazing salad is primal.  Heart of Romaine, hard-boiled egg, black olives, avocado, bacon bits, tomato, and sunflower seeds.  Doesn't that look amazing.  Just make sure you don't add a salad dressing with bad oils (olive oil and balsamic vinegar is perfect) and you have an amazing primal meal.

Told you it was easy!

This is Primal...

Saturday, I made my first-ever roasted chicken.  People have been trying to tell me for years that roasted chicken was not beyond me, but I've really never believed them.  Now I am a believer!   Not only was it super easy, it was definitely "primal".  Got the recipe/technique from The Primal Blueprint Cookbook.  The kids said it was the best ever roasted-chicken they've ever had.  Even the leftovers were moist!  (I thought it was darned good, but I think I was a little too timid with the seasoning.)

Dutch-Oven Herb Roasted Chicken
(adapted from The Primal Blueprint Cookbook)

Ingredients

1 Whole Roasting Chicken (washed and dried, with the cavity emptied of the goodies like the neck!)
1 Tablespoon "good" fat (poultry fat, ghee, olive oil, or non-hydrogenated lard) (I used ghee)
1/2 cup finely chopped onion
4-6 cloves of garlic (I used garlic powder--probably 2 teaspoons- we like garlic)
1 teaspoon salt (the recipe called for "coarse sea salt", I had coarse Kosher salt)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried basil (I added this...wanted mine to be herb-y)

Directions:
1) Preheat oven to 250 F.
2) Using a dutch oven (or oven-safe roasting pan with a lid), melt fat on stove over medium heat.
3) Salt and pepper the chicken and then place breast-side down into the dutch-ove/roasting pan.  Add in onions, garlic, and basil.  Let cook uncovered for 8 minutes.
4)  Turn chicken and cook for additional 8 minutes.
5)  Remove from stove, add lid, and put the chicken in the oven.
6)  Cook from 1 1/2 hours to 2 hours (depending upon the size of your chicken...4 lbs take 1 1/2 hour, bigger takes longer)...my Costco chicken took 2 hours.
7)  Remove from oven and let sit for 20 minutes.  Serve with wonderful vegetables and enjoy.

That's it.  Roasted chicken (not breaded chicken) is primal, as long as you use good fats to brown it before putting it into the oven.

Told you it was easy.

Did I mention it was fabulous, too?

So, why didn't I blog abou this sooner?

Honestly?  I was skeptical...I wasn't sure we could keep it up...I wasn't sure we could recover from Superman's 3 week leave filled his favorites from life BP (Before Primal) as well as a lot of festive eating.  Amazingly, we did.  The results we'd gotten before Superman came home made it possible for me to put on a bathing suit in the middle of March with very view qualms.  Returning to our Primal way of eating as soon as we got back from vacation helped us quickly bounce back to our pre-vacation status.  Since then, we've just continued to make progress.

I've felt like I've been keeping a secret and couldn't seem to blog around that secret...the change has been that monumental.  So, now you know.   We use words like "primal" to describe our eating habits (even the kids) and we're comfortable with that.

Want some more information?   Okay, then, this is my take on it all.

What is the difference between "Primal" and "Paleo"?  Both ways of eating exclude grains and legumes and include meat, nuts, eggs, vegetables and fruit. At first blush, the difference is simply the inclusion vs. exclusion of dairy products (Primal Eating lets you eat limited dairy/Paleo eating says dairy is a no-no.)   To me, however, the different is much more fundamental.  Mark Sisson, the author of the Primal Blueprint, encourages a relaxed approach to eating (and to life)...figuring in "cheats" or non-primal eating as part of a modern lifestyle.  Perfection is not the goal of the Primal Blueprint.  As Mark puts it, "Many of the benefits of a strict and discipline "healthy" lifestyle can be compromised by a perfectionist mentality.  The forces of hectic daily life (cultural traditions, convenience, and fast pace) will divert you from your ideal often, and this is perfectly okay (just make smart adjustments!).  Strive for 100% with the understanding that your efforts will probably get you to 80%."  It is for this reason that I chose the Primal Blueprint instead of the Paleo Solution....but if you have intestinal issues (IBS, etc.) people have tremendous results with the more restrictive Paleo diet.  (Don't believe me?  Read the comments on Robb Wolf's blog...they are so encouraging!)  The Primal Blueprint just seemed more doable for me (and I didn't have any health problems I was trying to resolve).

The compromise reminds me that these are guidelines that I can work to fit into my life, but if some of them don't work, it will be okay.  For example, remember my friend who gleefully informed me she's lost 7 pounds?  She eats oatmeal for breakfast everyday - Monday thru Friday.  She's unwilling to give it up.  Still, in a month of primal eating with this compromise, she's lost 7 pounds!  That 7 pounds has encouraged her to keep going...the compromises she's made has kept this way of eating doable for her.

As for me?  I love, love, love Mexican food.   (No, really, I love it!) Unfortunately, refried beans are legumes, flour tortillas are made of grain, corn tortillas and tortilla chips are made of a different grain--you knew corn is a grain, right?  Truly, this is NOT primal.  Still, I won't give them up...I just won't.  My compromise?  I don't have them at home anymore (although I make amazing refried beans and homemade tortilla chips to die for).  When we go to our favorite Mexican restaurant, I eat whatever I want with no guilt...and it is good!  It hasn't undermined my results.  In fact, it has worked out to be the opposite because I don't feel deprived at all.  The kids like/miss other things...Buttercup is desperately wanting a Taco Ring, so next weekend, we'll be having a Taco Ring.   (I won't be eating the bread part, because I'm just not missing it.)  Valiant wants lasagna with pasta (not long strips of zucchini in their place, so we're getting "real" lasagna on the menu in the next few weeks.   Nothing is forbidden.

The basic idea is to eliminate grains, get your protein and good fats up and your carbs way down.  It is that simple.  No calorie counting, no real "rules".  This way of eating encourages eating vegetables, fruits, and nuts. Some people really get into figuring out macronutrients and micronutrients of everything they eat, but I don't.  I just make sure I have protein at every meal, good fats, nuts, and lots of vegetables and fruits. 

If you even begin to consider this way of eating, you'll face head on the realization that our typical American diet is grain based.  It can feel daunting to change that paradigm in your own home, especially with a spouse and/or kids who is/are reluctant to change the status quo.  In the next few days, I tell you how I began this way of eating and even more importantly, how I convinced my kids that this was a worthwhile experiment.  (Superman is theoretically on board, but the Mess Hall (DFAC) doesn't really offer much that isn't processed.)

For now, think about it...do you ever have a meal that doesn't have grains?

P.S.  I'm turning 48 this year and as I read through the comments on the blogs of both Mark Sisson and Robb Wolf the thing that struck me most about the people who'd tried this way of eating?  Even "oldsters" were having tremendous success...it is easy to get results on a 25-year old body, but to get results on a 55-year old body?  That is impressive.

We've turned our lives upside down...

Almost six years ago, Superman and I left Southern California in an effort to transform our lives.  Looking back over the past five and a half years, I'd say we've done just that. 

With this journey has come quite a few surprises, though.  Five years ago, I committed to learn to cook from scratch.  I through (oops!) threw myself into it.  I got good enough that I could purge the vast majority of processed foods from our diet.  I actually became quite good at home-made bread, all kinds of baked goods, and could hold my own planning dinners around the vegetables from our own garden.  Sounds good, right? 

Well, it wasn't.  Despite purging the processed foods, using whole grains, and serving my family home-made meals rich in vegetables, we were struggling to maintain healthy weights.  Our energy was erratic.  Our sleep wasn't restorative.  Frankly, we weren't thriving the way I, as the mother, wanted us to.   But I was out of options...I didn't know where to turn next.  So, I did what ever self-respecting blogger does...I searched the blogosphere for help.


I started reading more and more about food...First, I found Nourishing Traditions by Sally Fallon introduced me to a new way of looking at food and health, but I wasn't a devotee...it didn't quite feel right.  Don't get me wrong, I learned a lot that I still apply, but it just didn't fit.  I was using "good fats" and I was trying to make sure we had clean food whenever I could.  Nothing really changed.  We were still bordering on chubby.  We joined Gold's Gym and kept at it.  Nothing really changed.  I didn't want to raise chubby children...I felt like I was failing.

I kept reading.  Eventually, I came across Mark's Daily Apple...a blog by Mark Sisson, the author of the Primal Blueprint.   I was so confused.  Primal living?   What was primal living?  Could this really be the answer I was looking for?  I kept reading and found myself even more perplexed.  The Paleo Solution:  The Original Human Diet?  Going paleo?  What had I stumbled upon?  I kept reading...

That was in February and since then, we've turned our lives upside down.  We've given up all grains...all of them.  Even the kids have jumped on board.  So, all those recipes I spent these past five years learning?  I can't use them.  Whole grain vs. all-purpose? Irrelevant.  Corn, Quinoa, Rye, Barley, Oats?  None.   Fusilli or spaghetti?  No, thanks.  Dairy is pretty much gone, but we still have cheese.

So, what do we eat?  Meat, Eggs, Fat (Coconut Oil, Ghee, Avocados), Vegetables and Fruit.  In February, we bought a Blendtec blender...we have a lot of smoothies...  We eat a lot of stuff that we've been told would make us fat and yet, we're not pushing chubby anymore.  In fact, I'm thinner than I've been in forever.  Buttercup is no longer complaining about her 12-year old body, and Valiant is quite trim.  My skin has cleared up.  My hair looks better.  Oh, and I'm sleeping really well.  (Hey, a good night's sleep is priceless!)

My results seemed almost miraculous...too easy to be true.  No counting calories, no crazy workouts (in fact, we barely went to the gym until three weeks ago, but that is another post), no weird food combinations.  We just gave up all grains and upped our protein intake and the weight came off.

I was so jazzed, I told my friends.  Two of them decided that they'd give it a try.  I like to think my results were visible, but I know my enthusiasm and energy was persuasive.   One friend has lost seven pounds in roughly a month (with no exercise) and another friend has lost four pounds in her first week.

All of this sounded so crazy to me, I didn't even know how to blog about it.  It seemed too much like a trick, like magic.  it is not...it is just a new/old way of looking at the way we fuel our bodies.   It might not be right for you, but I'm convinced that for my family, this is the answer we've been looking for.  The war I've been waging with my body is over, and it won.  I'm giving it the fuel it wants and it is rewarding me by giving me the shape I want...at 47!  35 years of body war over in three months.

Now we'll be sharing new kinds of recipes...sharing the successes and failures...especially sharing what works with kids, too.  We're looking at food in a whole new way...definitely turning our lives upside down.  I hope you'll come along for the ride.