Thirty-Day Paleo Nutritional “Experiment”

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It’s day six of my “Thirty-Day Paleo Nutritional Experiment” and other than adding back in the red wine on day two (mental health trumps all,) I am going strong and feeling great! I have been sans grains, gluten, dairy and sugar all week and, surprisingly, have not missed them. I’ve been sleeping better, had less pain in my joints, I can see my skin starting to brighten and have lost three pounds. I’ll post one recipe based on the majority interest. I won’t go into the science and principles behind this experiment, but you can learn more here or get this book.

The best part is that it has challenged me to be become a better chef without the crutch of butter, sugar, cheese and filling grains. It’s been so much fun and I’ve been cooking some really great food that I plan on recreating even after my 30 days are up. Time constraints and lack of daylight have prevented me from properly photographing my meals this week. However, I’ve included a breakdown of some of my tastier eats.

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What inspired this?

First

Butter and Cheese! Photo by Shanda Foisy.

Butter and Cheese! Photo by Shanda Foisy.

I have been needing a nutritional reset for a while; a reminder that my food pyramid is a bit out of balance. I have a pretty healthy diet to begin with, but I’ll admit there is usually more cheese and noodles on my plate than veggies. Being a Foodie through and through, the “Love” always wins in my “Love, Love, Hate,” relationship with food.

Second

Photo by Kathleen Shannon

Paleo approved Spicy Shrimp and Okra. Photo by Kathleen Shannon

I was super inspired by Kathleen Shannon’s posts about her 30 day experiment to detox from a month of indulgence in Europe. I know that drill: Espresso > pastry > cheese > salami > gelato > espresso > pasta > wine > gelato > wine > wine. Ah, that’s a good day.

Third

Justin circa 1999. He will likely hack my computer and delete my blog for posting this. Photo by Leanne Moitoza.

Justin circa 1999. He will likely hack my computer and delete my blog for posting this. Photo by Leanne Moitoza.

Stating late last fall, Justin and I have been working hard to make regular exercise a foundation in our schedule. Justin has always been a very active guy, but never in a million years did I think he would join a gym with me. He goes 4 days a week and is back in the same stellar shape as when I met him when he was 25. Except better, because now he doesn’t smoke and isn’t living off of hamburgers, nacho cheese, Gummy-O’s and beer. Oh, that youthful metabolism is truly amazing. And speaking of metabolism, this brings me to…

Fourth

33 weeks pregnant at the Granville Market in Vancouver, Canada. Photo by Angela Rottler.

33 weeks pregnant at the Granville Market in Vancouver, Canada. Photo by Angela Rottler.

I gained 33 pounds with my pregnancy in 2011. Then, thanks to the miracle of exclusive breastfeeding, I lost 43! I was back to my pre-baby weight in 4 months and then continued to lose, even while eating up a storm in Italy. The truth is: I got spoiled. I could eat anything I wanted and my waist continued to shrink. I weighed less than I did in high school and was feeling great.

Then, growing tired of 13 month-old Sage pulling down my shirt in public, I weaned him in mid-October. Goodbye calorie burn. Although this didn’t sink in right away and I continued to nosh away like I had the previous year. Until, a week ago, when I stepped on the scale and was informed that I had gained 10 pounds, which on my small 5′ 5″ frame is more than a “whoops.” In fear that this could also be the dreaded Late 20′s Metabolism Change, I’ve stepped up my workouts to 4 vigorous pre-dawn sessions a week and am confident this nutritional reset is the secret ingredient. I’ll keep you posted.

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Shanda Foisy is a wildly independent, left-handed creative type, wino and foodie. Learn more about her graphic design studio, Pixel Soup, here.

Oeufs On The Go

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  dan-pie-ingredients

Enter the “Dan Pie.”

A few years ago Justin and I were visiting his mom and her husband, Dan, in Boise, Idaho. We needed a quick-lunch before shuffling off to the airport so Dan offered to make us his famous egg / cheese / meat / veggie concoction which he poured into a pastry shell made with Pillsbury dough and baked. After devouring every last slice, Justin and I wiped our faces and officially named it, “The Dan Pie.” Since then we have played around with many variations of it at home including, “The Breakfast Dan,” (also known as “Wake Up With Dan”) “The Christmas Dan,” and “The Veggie Dan.” Anyway you throw it together, it is always an easy crowd pleaser.

dan-pie-finished

Enter the “Mini Dan Pie.”

I never (and I mean never ever) used to skip breakfast. Sure I’d hold off a couple of hours while I sipped on coffee, but If I didn’t get something in my stomach by 9 a.m. I’d be grumpy and dizzy. Now that I’m commuting to the city, the morning routine is so full that the last thing I have time to do is eat. By 11 am, I am sitting at my desk completely famished and end up caving. I’ll wander across the alley to the Italian cafe and inhale an almond¬†croissant or succumb to an early lunch of fish tacos. Either way you cut the cake, it doesn’t end up healthy, or affordable over time.

Justin, wanting to start eating a healthy breakfast again as well, suggested we make “Dan on the Run.” So, we portioned out the ingredients and baked them in muffin tins. Once they cool, they pop right out and make the perfect breakfast to-go to eat throughout the week. They are just as tasty cold and reheat in a few seconds in the microwave or toaster oven. The best part is that the ingredient combos are endless and you can even make several different versions in one muffin tin for some variety.

dan-pie-steps

Oeufs On The Go

Below is the version we made Sunday morning, but you can use any of your favorite cheese, meat and/or veggie combinations.

1 can Pillsbury Crescent rolls
3-4 eggs depending on size
1/2 C. milk
1/4 C. goat cheese
3/4 C. browned sausage
3/4 C. grated mozzarella cheese
3/4 C. diced and browned bell pepper
Salt and Pepper

Preheat oven to 375 and prepare a non-stick muffin tin with cooking spray. Brown sausage until fully cooked then remove from pan and brown bell pepper.

Unroll pastry dough and form dough on bottom and partially up the side of each tin. Bake in oven for 10 minutes until light golden brown then remove from oven and allow to cool for a few minutes.

Place sausage, bell pepper and a few goat cheese crumbles in each tin then top with half of the mozzarella. Beat eggs and milk and season with salt and pepper. Pour egg mixture to fill each tin then top with remaining cheese. Bake for 15-20 minutes until tops are bubbly and golden brown. Allow to cool before removing.

Farewell Twenty Twelve

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I’ve always been rather sentimental when it comes time to turn a new leaf. Moments had, moments past, and moments lost. On New Year’s Eve 2000, just moments before the end of the millennium, I rushed into my bedroom and wrote myself a letter to opened in 10 years. Being a dramatic 15-year-old, I even cut a lock of my hair and spritzed the purple lined envelope with Tommy Girl. I read the letter on NYE 2010, and surprise, surprise, my life was nothing like I had envisioned in my teenage dreams. It was better.

2012 in review: The food, wine, travels, memories & favorites

 (1) Vintage Coach bag, gifted by my Aunt Judy. (2) Kiels Midnight Recovery Oil (3) Emerald green crystal earrings, gifted by my husband Justin. (4) Ceramic nutmeg grater, gifted by my mother-in-law, Leanne (5) Screen printed zipper pouch from Slide Sideways on Etsy (6) Chanel Lipstick in Coromandel.

(1) Vintage Coach bag, gifted by my Aunt Judy. (2) Kiels Midnight Recovery Oil (3) Emerald green crystal earrings, gifted by my husband Justin. (4) Ceramic nutmeg grater, gifted by my mother-in-law, Leanne (5) Screen printed zipper pouch from Slide Sideways on Etsy (6) Chanel Lipstick in Coromandel.

favorite songs 2012

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This was hard to narrow down, but these are the most memorable meals of 2012. Other noteworthy noshes include a ham, brie and cranberry sandwich in Chester, England and BBQ ribs with a spicy arugala salad in Osoyoos, British Columbia.

1. Nobilo Savinon Blanc // New Zealand. 2. Cloudline Pinot Noir // Oregon 3. Michael and David Petit Petite // California

(1) Nobilo Sauvignon Blanc // New Zealand. (2) Cloudline Pinot Noir // Oregon (3)Michael and David Petit Petite // California (4) La Marca Prosecco // Italy

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