Like everyone else out there, we are taking full advantage of the new year to get back on the health and fitness bandwagon. Or in our case, the no excuses, no cheating Paleo and CrossFit bandwagon. We are only four days in, however, since January 1st was a long and complicated day of air travel where just getting food was challenging enough; Paleo would have been downright impossible.
So far, it’s been easier than expected, especially given the ridiculous level of indulgence that took place while we were on vacation. We’ve had no “low-carb flu” and no cravings, but I have been noticing that I am a lot hungrier than usual, which means I will need to find ways to add more fat to my diet.
To streamline food preparation efforts, we generally only eat breakfast or lunch — rarely both — and dinner.
Breakfasts are simple. We always use eggs as the basis (four to six per person, depending on the size of the eggs), and then add some combination of fatty breakfast meat, fruit, avocado and/or nut butter.
For dinner, we have an entire chest freezer full of various cuts of grass-fed beef and lamb, so we just take something out each evening and cook according to whatever has most recently thawed. We are hoping to start preparing larger dinners that will yield leftovers for J to take to work for lunch.
One improvement I would like to make to my diet this year is to eat more vegetables. I find that vegetables are a little bit trickier than fruits because they tend to require more preparation and/or cooking to make them appealing (and in some cases, edible). So we’ve decided that pre-packaged and frozen veggies are no longer beneath us. 🙂 If incorporating more vegetables into our diet means emptying a package of pre-washed, pre-cut mixed veggies into the steamer and then adding butter, salt and pepper, then so be it. They might not be the best quality, but they’re good enough.
We are following the Paleo diet almost to the letter, save for a small amount of milk or cream in tea and coffee, and maybe the occasional sprinkle of parmesan cheese for flavour. I have even given up my Greek yoghurt for the month. While I am fairly certain that it does not cause any problems for me, the only way to truly know this is to remove it from my diet and then reintroduce it after a month or so.
Next week, we both start CrossFit. Or more accurately, J starts CrossFit for the first time (something I honestly never imagined would happen!) and I return to classes. We gave ourselves this week off because we both returned from vacation with nasty colds — probably a result of all the crap we’d been eating.
On Saturday we will be going for DXA body composition scans so that we can accurately track our progress and make any necessary adjustments along the way. I’m not looking forward to the results of this scan, but I will be very excited to see my improvements on the next scan.
So… does anybody have any quick and interesting vegetable recipes they’d like to share?