Ok, last week’s post was definitely borne of sheer frustration, but like all things – patience pays dividends. I stuck with the plan – Whole30-focused meals with an emphasis on portion size. This seems to be the magic combination for me. I’m down 7 of the 12 lbs I gained on the trip, so I just need to keep on keepin’ on. For me, the quantity of food is every bit as much a challenge to my weight goals as the quality, and I know I’m doing it right when I’m starting to get hungry about an hour before each meal. It’s not exactly the most pleasant hour, but I’ve borrowed one of E.J.’s tricks and have a cup of coffee or a glass of lemon water during those hours to calm the hunger pangs.
E.J. posted this morning on the variations on the Paleo diet that he’s experimented with. What I discovered is that while Keto may work well for some folks, my body does not do well with cheese & other dairy products, even when lactose free. I get really bad swelling, terribly painful constipation, and honestly I have a harder time eating proper portions because I really love the taste of cheese with meat. Paleo/Whole30 focus on veggies and healthier root vegetables works better for my digestive system, and as long as I cut out the dairy, my rings and clothes fit so much better. Fortunately E.J. and I are able to agree on a strategy, and so far it’s paying off for both of us.
Since I know many of you are following me for some new recipes, here is a new one I’ve stumbled into recently:
Easy Paleo Pecan Crusted Salmon – This one is super simple to put together and can easily be made into a one-pan dish by adding asparagus, broccoli, or another veggie to the pan, drizzled in oil and sprinkled with spices for a healthy roasted side.
Now that we’re back into the swing of things, I’m hoping to try a few more new recipes this week and I’ll be sure to share the ones that turn out well!