June
28, 2013
I had a minor freak Friday this morning when I entered the
food that I was planning on eating into my calorie counter. I had to step back
and realize that I’m counting calories only as an experiment. I still ate the
food despite the slight nagging feeling I have that is telling me that I was
eating too many calories. Calories don’t really matter in paleo. Food quality
and moderation count. I am moderating my food and I don’t feel like I’m eating
too much, though I know I didn’t need that popsicle last night.
I still had that feeling of happiness. Maybe it is because I
have a goal that I’m working for, giving me a sense of purpose. Maybe it is
because I’m eating wonderful fresh foods (thank you, summer!). Maybe because it
was Friday and the weekend was upon us. Maybe it is a placebo effect. Whatever
the reason, I don’t care. I’m glad to feel happy. I am going to report the
feeling of also being more alert. I don’t know if I am, but I think I might be.
Friday’s meal plan is as follows:
Breakfast:
½ grapefruit
Blood orange Greek yogurt
Beef Jerky
Snack: raisins and almonds
Lunch:
Leftover salmon
½ avocado
Snack: dates with peanut butter
Dinner: Leftovers from last night (chicken with red pepper
sauce and cole slaw)
I realize I never posted the recipe for that chicken. Here
it is:
Chicken with Red
Pepper Sauce
2 medium tomatoes, peeled, seeded and chopped
1 small onion, chopped
1 medium red bell pepper, chopped
1 Tablespoons parsley, chopped
1 Tablespoons basil, chopped
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1/4 teaspoon pepper
4 skinless, boneless
chicken breasts
2 Tablespoons olive oil
1/2 cup white wine
Put the veggies and spices in a medium saucepan and bring to
a boil. Reduce heat and simmer for about 20 minutes. Put it all together in a
food processor or blender, and puree until smooth. Pour back into the saucepan
and keep warm over very low heat.
In a large frying pan, heat oil. Add chicken breasts; cook
about 3 minutes a side until chicken turns white. Add wine; reduce heat and
simmer for 10 minutes, or until done. Spoon red pepper sauce on plate and
arrange chicken on top.
Breakfast: It is true – grapefruit makes you not feel like
eating anything else. I didn’t want to eat for about another hour. That was okay
with me because I ate that fairly early. Unfortunately, that did make me
hungrier earlier in the day – 10:00
AM. I waited until 10:40 to eat my raisins and almonds.
Lunch was as delish as it was on Wednesday. I just love
salmon. I felt pretty full afterward, and no wonder! That is a fatty meal.
Dinner was great! My family came over and ate with me and
they all liked it too. They also brought over watermelon for dessert.
Saturday and Sunday:
Breakfast: Breakfast:
2 scrambled eggs Chobani
pineapple yogurt
Banana, blackberry, raspberry smoothie Apple with cinnamon
Snack:
Raisins and Almonds
Lunch: Lunch:
Leftovers of chicken & cole slaw Scrambled eggs with ham, green peppers
Tomato, basil, mozzarella salad onion, and tomato
Unsweetened
iced tea
Snack: Snack:
Dates w/ peanut butter glass
of white wine
popsicle
Dinner: Dinner:
Ratatouille with ground turkey Leftover
ratatouille
Dessert: Dessert:
Popsicle Dates
I weighed myself on Saturday and I was down a couple of pounds. That makes me feel pretty good. I don't feel like I've lost much weight as of right now (Monday morning), but I didn't weigh myself.
I did get a horrid sunburn on Saturday. I tried treating it with tea as someone suggested, but that didn't work at all. Last night I put aloe on it and I think it looks better today. My chest is still very pink, though. Next time I will bring my own sunblock that is SPF 50 or higher. Oh well. Anyway, I feel very tired right now, but I have a feeling that is from the sunburn and not from the foods I'm eating.
Ratatouille recipe:
(I didn't really follow the recipe I had)
1 Onion
2 cloves garlic (optional)
1 Eggplant
fresh basil
fresh parsley
thyme
other herbs/spices you think might be good
1 Green pepper
1 summer squash
1 zucchini
3 tomatoes
1 lb ground turkey
chop onion
cook the onion in oil for 5-7 minutes in a BIG frying pan - I used 12 inches. While that is cooking chop up eggplant and squash into cubes.
add eggplant and herbs and cook another 5 or so minutes. While that is cooking, chop up remaining veggies.
add the peppers, squash and zucchini cook for about 10 minutes
add tomato and cook for another 5 minutes or until you think it is done.
Brown turkey in a separate pan (only because it didn't fit in mine). Add to vegetable mix.
