PaNU

The Paleo Diet is a sexy proposition: eat tons of meat, and look smugly upon the world secure in your knowledge that those around you are living less virile and foolish lives. As the last two sentences show, it's a diet easy to praise, and easy to poke fun at. On the one hand it's a kind of anti-diet, on the other it seems so much like the sort of thing that was designed to catalyze a populist uprising that it's easy to sneer at. It also looks like the kind of thing that'll be ripe for parody in 10 years, when everyone's moved on.

With all that being said, PaNU , a Paleo-Diet blog, written by an MD is a fascinating, if verbose read. I find it easy to agree with the anti-processed food, anti-corn fed beef, anti-cereal grain propaganda, but I find it less hard to believe in the strong pro-meat bias Paleo practitioners show. From what I know, paleo diets varied geographically to a large (and in fact largely unkown) extent, and the prevalence of predominantly carnivorous diets seems unsettled.

I'm pretty fascinated by it, but what I see is a lot of speculation, with a lot of science about why it should work, but since it's so new, no studies as to weather it does work, especially as practiced in a modern context. Of course like any diet conceived of in one's lifetime, there's no real way to know what its long term effects are, as even the early adopters will follow you into old age, at which point the data isn't so useful.

So, what am I doing for food at the moment?

1. Eating more vegetables
2. Eating plants with my grains (because I do love my grains)
3. Eating more meats
4. Nearly completely stopped eating sugar
5. Cooking as much as possible myself

As far as exercise, I've been doing what PaNU recommends already, based off research I obtained from other sources quite some time ago. Most of my excercise is strength training, and the cardio I do is predominantly intervals. I actually made these choices predominantly because from the research I've read they give the most bang for the (time) buck, and I only have so much time to work out.

Recent Cooking

I've been making some slightly odd food recently. To start with I made a dish from a '70s dairy centric cookbook, California Sour Cream Shrimp, which is shrimp cooked in a sour cream  and onion sauce with tomatoes and avocado (hence the California) seasoned with curry powder. The dish came out a sort of neon '70s yellow, that was initially off putting, but quickly made up for by the fairly good taste.

I also experimented with making tacos using Ezekiel tortillas, that is tortillas using only sprouted grains. I'm not sure Ezekiel bread makes for the best tortilla, but you can't argue with the health of these tacos, Grass Fed beef, spices, cilantro, red peppers, and some sharp cheddar. Definitely not a conventional taco.

   
Click here to download:
Recent_Cooking.zip (2357 KB)

Shrimp and Pancetta on Polenta

On the menu tonight, Shrimp + Pancetta served atop fresh Polenta. Delicious.

http://www.epicurious.com/recipes/food/views/Shrimp-and-Pancetta-on-Polenta-356050

An adapted pear and blueberry gallete

This year my contribution to my family's thanksgiving meal was a pear and blueberry gallete. I made a modified version of Alton Brown's No-Pan pear pie. This is really a gallete, a freeform tart, but it's quite pie-like. The crust uses corn-meal, which I'd not used in a crust before. I must say the corn meal adds a bit of crunch and grit that's fantastic.

I made a few modifications to this recipe to suit my own tastes. I'm not much of a sweet tooth, so I used 5 pears instead of 2, and got rid of the pound cake for the filling. I also multiplied the crust ingredients by 1.5 since some commenters on the recipe page mentioned the pie this made wasn't very big. This maxed out my food processor's capacity, and gave me just enough crust for the different quantity of filling. I also added in a more sugar to the filling to compensate for the reduction in sweetness I anticipated from removing the pound cake. The result was delicious. With these ingredients it created a gallete that had about 12 2"x5" pieces.

Food Theories

Via Cranky Fitness:

Food high in Saturated Fat makes you not feel full when you in fact are.
Also, Low Carb Diets make you more unhappy.

I'm not totally convinced, at least that's what I'm telling myself to explain dinner tonight. I went with the High Carb, High Fat, High Everything diet.

On the menu: Baked Potato w/ Pancetta, Swiss, and Creme Fraiche.

Pancetta + Spinach = Delicious

Notes from tonight's Dinner.

Pancetta + Spinach = Awesome
Swiss cheese on pasta = Decidedly not awesome


Lunch Today

Prosciutto and Cous Cous