Day 2
First things first. Everyone wants to know when and what are you doing for breakfast???
The easiest way to slide into this paleo thing is do a meat and nuts. This may be the only thing you do if you are trying to lean out, but start there.
What creative things have you done? Is it a time issue? Is it a prep issue? Is it a digestion issue? Let us know!
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I eat 2 eggs over easy plus vegis every morning - either 4 oz. steamed mushrooms (w/ spices) or 4 oz. sauteed peppers in a bit of grapeseed oil infused with white truffels (my favorite). Sometimes I'll vary the vegis a bit if I had leftovers from the previous nights. It's the least creative thing I've done since converting to paleo. I've eaten this same breakfast for months. I sometimes get enough fat in, sometimes not. I'm going to try the ground meat plus vegis idea sometime this week and see if I can stomach it in the morning, so I can try and reduce my yolks per week, as recommended is 6 and I eat 14/week.
ReplyDeleteI usually get in a workout each morning, in addition to going to the box at night three times a week. Up until the challenge I used to only do a scoop of whey and water, and then some applesauce. Bryce encouraged me to try to get some whole foods down during the challenge, so I have been trying a few hard-boiled egg whites, some nuts and raisins. I usually get this down at around 5:40 am and head out the door by 5:45 am (in the gym 5-10 mins later), so I don't want to fill up too much. Worked pretty well yesterday.
ReplyDeleteThe last two mornings I've had Egg whites mixed with red, orange and yellow peppers and threw in some of the Salt-Free Turkey lunch meat (about 1 oz.). I just switched to using Walnut oil instead of Olive Oil which I think has made the meals taste lighter. Today I also ate a handful of pecans as well because I was still a little hungry.
ReplyDeleteThis meal took 10 minutes to make. I try and cut up veggies all at once and store them for the next two/three days so they're ready to go. I started that about 2 weeks ago and it's definitely helped in cooking on the go.
Test #1 today... Client lunch!!
I eat 2 eggs, 2 slices nitrate free/low sodium turkey bacon, and salsa almost everyday for breakfast. I also cook my eggs in olive oil. Not very fancy. But super easy and pretty yummy.
ReplyDeleteI have a time issue usually but been eating eggs and some kind of protein for a while for breakfast. Sometimes, it's nuts and some grass-fed beef jerky. Have some leftover bacon that I'm going to work through and not buy more. It's too salty now that I'm used to less or no salt. If I'm pressed for time, I'll throw down one of those Trio bars and a banana or something. Not the best but better than not eating at all.
ReplyDeleteI work out at Windy City Crossfit and am also on the paleo train like all of you. Hope you don't mind that I'm following just looking for some other food ideas then my usual.
ReplyDeleteI have zero time for cooking in the morning as sleep is my best friend. But, something that works for me is baking eggs in a slice of canadian bacon the night before and eating in the morning. It's really easy, take a muffin pan, lay a slice of canadian bacon or real turkey in the holes, then you can also add cooked breakfast sausage, cooked bacon crumbles, cooked mushrooms, etc first then break open an egg in each little pocket that you made. Place in the oven at 400 and check to make sure the clear part of the egg has turned white after 10 minutes. If it hasn't check every two minutes until finished. I throw one or two in the microwave and eat that with either an avocado half or pecans. I find that eating fat in the morning completely holds me over until late in the morning.
Ashley
Good luck everyone, you can do it.
I like breakfast food for breakfast, so every evening I make one of Erin O's frittatas with 6 eggwhites and a bunch of vegetables, like spinach, tomatoes, mushrooms, asparagus, broccolo, sundried tomatoes (no sodium ones). Saute the veg's in olive oil. I eat this when I get to work around 8 a.m.-ish. Before the 6 a.m. class (around 4:30 a.m.), I have some roasted turkey (roasted on the weekend) with berries and slivered almonds), then right after the WOD, some sliced, roasted sweet potato with about 1 oz. turkey (just started adding the turkey on Bryce's advice at the meeting Sunday).
ReplyDeleteFrom a time issue, I do the make ahead as well. For the last couple of weeks I've been on a canned alaskan salmon and sardine kick. I just throw them in a bowl on with some chopped celery, onion and a little olive oil, then in the morning I have 4-6 oz of that along with half an avocado and I'm set, that easily gets me to lunch. Depending on what we have in the house, I may throw in a handful of some fruit or nuts as well.
ReplyDeleteI'm currently hating -HATING- the paleo diet. I can live without booze, beans, and potatoes, but rice and bread are very hard. My god, I had to go to a box at the Bulls game last night with FREE HOT DOGS. I should have been good for at least six or seven, but I ate the shrimp cocktail and fruit. WTF? I have a 26 year history of having no willpower (and a corresponding 26 year history of obesity) that I overcame last night, and it's still pissing me off.
ReplyDeleteAnd the no-salt thing is killing me (at least figuratively, since it's probably prolonging my life). Any tips for paleo salt-lovers? How long does detox last? Any good substitutes?
Erin, Doesn't have google account so I'm pasting from the CFC home page for her:
ReplyDeleteOne idea I had was a variation of a breakfast hash. Take ground meat (chicken/turkey/pork) season well with spices (chipotle/cumin/coriander/etc) and saute with onion, garlic and chopped bell peppers. This would be good as a make-ahead as I think ground meats respond better to reheating than other cuts.
Last night I made salmon fritters for the first time. Intended them to be a future post but here's the quick breakdown: mix 6oz canned salmon (wild, no salt added variety) with half carrot (shredded), 1 egg white, chopped dill, zest of 1 lemon and a spoonful of almond meal. Separate into 4 equal parts and shape each into a patty. Saute in oil until golden and heated through. Serve over salad greens or with veggie of choice. I made a lemon vinaigrette to spoon over the dish.
i have been doing the eat 4 to 5 times a day on and off for about a year or so now...and i dropped bread about 7 months ago only reserved when i eat pizza :)...the biggest thing in this is too make food ahead of time, but at the same time make different kind of meals like on your off days so you don't get bored.
ReplyDeleteI never have the time or patience to cook anything in the morning so I usually do 5-6 oz thick sliced deli turkey meat (low/no sodium version) with a sliced apple and some sun butter.
ReplyDeleteI'm so in for Salmon Fritters tonight - they should make a good breakfast too. Hell yeah!
ReplyDeleteI've been getting in the habit of overcooking stuff in the evening and then just reheating it in the morn. Pretty boring, but I've been doing it for a while now so I'm kind of used to it.
I was looking for easy breakfast items this morning and came across this recipe. The article says that they stay for 3-4 days in the fridge.
ReplyDeleteIngredients – serves 8
Crust
- 1 Cup almond flour (ground almonds)
- 1/4 Cup olive oil
- 1/4 tsp baking soda
- 1/4 tsp sea salt
Filling
- 16 eggs
- 6 shalots – chopped
- 3-4 Cups mushrooms – sliced
- 2 Tbsp fresh chives – chopped
- 1 Tbsp olive oil
- Optional: 2 Tbsp goat cheese
Directions
1. Pre-heat oven to 375
2. In a small bowl mix together the crust ingredients
3. Spread the crust in a thin layer over the bottom of the baking dish (I used 2 small baking dishes) and bake in the oven for 10 minutes – until crust is brown and hardened. Remove and set aside.
4. While crust is baking, heat 1 Tbsp of olive oil in a skillet and add the shalots
5. Once shalots have softened, add mushrooms and cook through
6. Add chives for the last 2 minutes of cooking the mushrooms. Set aside.
7. In a bowl, whisk together eggs
8. Pour the mushrooms/shalots into the bowl with the eggs and stir together.
9. Pour the egg mixture into the baking dish. If you’re using goat cheese, sprinkle it over the top of the eggs and it will blend in during baking.
10. Bake in the oven for about 45 minutes – or until the eggs are cooked (stick a fork in and if it comes out fairly dry, it’s finished).
I pulled that from (http://cosmopolitanprimalgirl.wordpress.com/)she has a lot of interesting ideas on there for all meals.
So I just tried Brendhan's quiche (listed above) and it is amazingly delicious! I cut the recipe in half, but soon learned that it doesn't work if you cut the crust part in half, so just cut the filling in half. Anyway, super yummy. I was a little skeptical about the crust (is it necessary?) but it adds really great texture! Winner! (Thanks Brendhan).
ReplyDelete