Archive for January, 2013

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Paleo Bread Or Why I Will Never Eat Bread Again…

January 12, 2013

Today I decided to be adventurous and WOW am I sorry. I followed this recipe (http://www.healthextremist.com/paleo-bread-recipe/) to the hilt and yeah, I would just rather not have bread again if that’s how it tasted. Obviously I am not an experience bread baker and I don’t blame the author of the recipe at all but it was just gross. Very dry and very dense. I do not recommend it, obviously. Anyway, here’s a picture:

 

 

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Paleo Bread

Paleo Bread

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The Funny Things You Think About…And Didn’t Know You Were Thinking

January 11, 2013

I realized this the other day when I was on a clothes shopping trip (which unlike most men, I don’t mind all that much especially as I’m dropping all this weight) and I noticed something weird. I was actually looking at white shirts and red shirts. I used to avoid these colors like the plague because, well, they made me look fat. Mind you I WAS fat but that never really entered into my mind. I still avoid red shirts because they still make me look like a Macy’s Thanksgiving Day float but suddenly I have white shirts and I don’t hate them! I have added some other colors to my wardrobe too so I have way more colors than just blue, black and grey to choose from. I know, I know you’re thinking, “dude the things you find shocking are so not shocking” but they are to me. I lived most of my life as “big” person so now that I’m not so big lots of things are just new and shocking to me.

I just realized that I’ve surpassed 100 posts on this blog so hopefully everyone who reads it finds it at least somewhat useful, if not that’s cool too, it is still just therapy for me. 🙂

 

 

 

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Balsamic Glazed Pork Chops

January 10, 2013

Came home today and wife surprised me with dinner, yay dinner! Here is her recipe:

 

Marinate the pork chops overnight in The Olive Scene dark chocolate balsamic vinegar but first rub them down with garam masala. Once they’re properly marinated then sear the chops on each side (about two minutes on each side) then cover for 5 minutes then finish cooking, uncovered until they reach your desired safe pork temperature.

She experimented with cooking down the balsamic a little bit for the glaze but ultimately it is better to simply drizzle the vinegar over the cooked chops and rely on the residual heat to warm the glaze a bit. The chops were quite delicious, enjoy!

 

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Health & Paleo Update: New Year

January 7, 2013

I was just in a meeting and we got off track, this happens quite a lot around here but today it got me thinking a bit more about my health. We were discussing the Paleo diet and some of the dogma around it, “blah blah cavemen ate this way, blah blah blah” and you know really none of that junk matters to me. I could care less about the dogma around anything really, I just care if it works and this way of eating is working for me. A lot of my previous health issues were related, it seems, almost 100% to diet. I can no longer look back at my previous attitude of “this won’t make too much of a difference, I’ll just  look better and feel better about my blood-work numbers but not actually feel better” and be smug about it.  That way of thinking is dead and gone for me. It may sound obvious and it may sound cliched but you are what you eat and I do actually feel better, not just a little here and there but really a lot better.

Completely changing my eating habits and diet have revealed issues I didn’t even know I really had. Things that I just figured were happening because I was getting older or because I was sick in other ways, my brain could not relate them to eating but, turns out, they were. In fact the only one of my general problems that I never thought was related to eating that hasn’t been fixed by this change is my terrible sleep habits but I’m now convinced that I can change those too without much ill effect. We shall see.

Anyway this was just a general, random update as those thoughts came to me during a meeting and now back to work.

 

 

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Little Did I Know….

January 1, 2013

It’s New Year’s Day and little did I know that one year after I promised myself I would get “healthy” that I would be so well on my way. I’m nearly 200 pounds lighter, no blood sugar control problems and my immune system disorder is in check (if the blood work is to be believed anyway). All in all I would say that 2012 was a pretty good year, health-wise anyway and as I reflect on it now one year on there are just a litany of lessons that I would like to share but really don’t want to be “preachy.” If preachiness bothers you though then tune out now. 🙂 Here we go…

<preachiness>

Little did I know that losing weight could be relatively “easy.”  Before this year I would’ve told you that “I’m just a big guy” or “my whole family is big, there is little hope for me,”  I realize now those were all just convenient excuses to avoid doing something I didn’t want to do in the first place. I’m really glad I did it though.

Little did I know that after losing all that weight I would have to buy new clothes. Okay that one isn’t fair, I knew that but I didn’t realize how quickly I would have to do that.

Little did I know that fixing my diet would have so many different effects on me. The primary one (outside of general health) being that I can think a lot more clearly and am far less unfocused than I was in 2011. This is a good thing.

Little did I know that I would suddenly be more interested in physical activities. I always hated working out and viewed only a “necessary” evil that I did sparingly. I’ve come to enjoy parts of it a lot more and am doing more biking (well not now because we have like two feet of snow) but will do more in the spring. Its the same with running, it is something I’m getting more and more interested in and will try to learn a lot more about it before I really do it, a goal for this year is to try to run at least a 1/2 marathon, we’ll see.

Little did I know and loosely related to the one above, did you know it was possible for your feet to shrink? I sure didn’t. I went from a size 12, sometimes 13 to a size 9.5 sometimes 10. This was a really weird one for me because as a lot of people will tell you, I love shoes. It was sort of a mixed blessing, I had to get rid of my shoes I liked but had to buy more.

Little did I now (and this is a big one) that so many people viewed me as “fat.” I guess I knew they did but it really comes out when you lose a lot of weight. Everyone is so “proud” and so “happy” for me, was I that terrible of a big guy? I guess so. Anyway, this was a big one for me because it really did change how I perceived myself before this and how I perceive myself now. Self-altering events are always big.

The biggest lesson I learned though was that losing weight and getting healthier is not an insurmountable undertaking, it can be done. That is the biggest thing I learned that I did not know before. I thought it would take years if it ever happened and it just hasn’t. Eating affects everything you do, how you feel as well as how you look. Try just eating a little better this year (add a salad to every meal) and see if you feel better. I sure do.

 

</preachiness>

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Christmas Eve Slow Roasted Chicken

January 1, 2013

Christmas Eve is the right time for slow roasted chicken, why you ask? That’s simple, because I named the recipe “Christmas Eve Slow Roasted Chicken” that’s why. Anyway on with the show.

You’ll need a slow cooker and some chicken (obvious right?) and you’ll need some stock (or broth if you prefer) along with thyme, rosemary twigs and sage. A small detour, my wife found this place called The Olive Scene that is basically the best place on earth. They have flavor-infused olive oils and flavor-fused balsamic vinegars in really great combinations that you simply don’t see anywhere else, at least I don’t. I got this olive oil called “butter” which doesn’t actually contain butter but tastes like, well, butter, pat that on the skin of the chicken. Put some veggies (broccoli, cauliflower are my veggies of choice) into the bottom of the slow cooker, place some celery, garlic and lemon into the cavity of the bird(s) season with the thyme and sage and place the rosemary twigs on top, cover and cook on low for about 7-8 hours. Remove the rosemary and the lemons about 1/2 way through cooking. Enjoy.

 

Christmas Eve Slow Roasted Chicken

Christmas Eve Slow Roasted Chicken

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Roasted “New Year’s” Prime Rib

January 1, 2013

To be honest, I’ve never cooked prime rib before and I wouldn’t have now because it is FATTY but it was also New Years “so”, I thought, “why not?”  The first thing I learned is that there is a reason they charge so much for it in restaurants, it is expensive if you buy the good stuff and, well, you should definitely buy the good stuff. I googled around for a good recipes and kinda just pieced one together from what I found and, well, it came out pretty good or really good judging by the low amount of leftovers. Anyway, here we go.

 

Get a 4 to 5 pound or so prime rib, have the butcher trim the fat and cut and tie the bones back, it will make your job much easier in the kitchen. Once you get the beef home, pretty much all the recipes agree, let the meat come up to nearly room temperature before you do anything. Once that is ready, plop the meat into a roasting pan and pat the outside with a good, high quality Worcestershire sauce — this wasn’t in any of the recipes but it just made sense to me — salt and pepper liberally and, if you don’t have a wife or husband that hates spiciness then some cayenne peppers wouldn’t be a sad thing either. I put some broccoli and cauliflower on the bottom of the pan and put the roast on top. Put your oven on broil and put the roast in the oven, let the meat char/sear for about 10 – 12 minutes and then reduce the heat to about 325 and cook for about 2.5 hours (for rare) — take it out of the oven once it reaches about 10 degrees prior to your desired temperature, cover it with foil and let it “cook” for about 10 more minutes, slice and serve. You can make a gravy out of the drippings if you want, I didn’t because, well, gravy. I served with horseradish sauce. Enjoy.

 

"New Years" Prime Rib

“New Years” Prime Rib

"New Years" Prime Rib

“New Years” Prime Rib