4.02.2012

Reunited and It Feels So Good!

"Example is not the main thing in influencing others.  It is the only thing."
-Albert Schweitzer, philosopher and physician

I was excited to learn recently that a good friend of mine is successfully transitioning into a low-carb, high-fat diet.  She has seen great results that extend beyond just losing weight... and as a result, her co-workers have started to inquire more about her lifestyle change.  It is amazing what leading by example can accomplish.  After all, who do we trust more than our own friends and family?  If my brother/sister/best friend/neighbor/cubicle-mate/etc is getting healthier, buying new jeans, and ditching unnecessary meds - why can't I?

With that, I'm excited that my readership has now expanded beyond my mom and my husband.  I'd like to welcome the nursing staff from the UCLA Surgery Center to my little niche in the Paleosphere!  Since I know how challenging the transition into a high protein, healthy fat diet can be - I'll be posting plenty more food pictures and preparation info to help these ladies out... and anyone else that may be looking for ideas and support.  (Spread the word, share the link, invite people to join the journey!)

Yesterday was my first day back in my kitchen - spending time planning and prepping for the week.  I stocked up my fridge with plenty of fresh veggies and did my weekly "cook-up" to get Matt and myself through the first half of the week.  Since I had an extreme amount of iTrouble last night with my Apple products, all of my original pictures were lost in the sync.  I have since retaken photos, but they just aren't as pretty as the originals.  <insert sad pouty face here>

So here is how I spent my Sunday afternoon... Total Kitchen Time:  1 hour 45 minutes.  In which time, I unloaded groceries, prepped ingredients, cooked, and had dinner ready on the table.

I started with a hot skillet and a dollop of coconut oil.  While the oil was heating, I mixed two pounds of ground pork with the Italian Sausage Seasoning I prepared from Well Fed.  I used 1 pound of the pork to make patties to eat for breakfast throughout the week and the other pound I crumbled and browned for a dinner I have planned later in the week (stay tuned).




While the pork was cooking, browning, and getting all flavorful and yummy - I prepared Lemon Garlic Roasting Chicken from The Food Lovers Make it Paleo.  I had a fantastic picture of my little chicken all golden and yummy - but I'm pretty sure Steve Jobs hated meat and took it out on my iPhoto photos... so this is all I can show you.


Once the sausage patties and browned pork crumbles were finished, I used the leftover fat to stir-fry a bowl of chicken tenders seasoned with Tsardust Memories Seasoning from Penzey's.  I like to keep a container of prepared meat in the fridge for those "oh sh*t, there's nothing to eat!" moments... so instead of reaching for a spoon and the jar of Nutella, I can grab my "Miscellaneous Meat" and whip up a quick meal.  This is also handy for Matt to grab for his lunches when he's sick of leftovers.


With the last bit of pork fat, I made a giant bowl of shredded cabbage and carrots.  While it was cooking, I seasoned it with garlic powder, salt, and pepper.  A whole head of cabbage and three carrots is enough to last an entire week... and cabbage is super fabulous for digestion, so eat up!


I'll tell ya straight up - it feels good to be eating my normal foods again after the past few weeks of travel chaos.  This morning's breakfast?  Detox tea, a couple sausage patties, and leftover Cocoa-Toasted Cauliflower that's been lingering in the fridge for longer than I'd like to admit.

Don't hate on my super awesome mug!


Happy eatings, friends!  And once again - the warmest of welcomes to my friends at UCLA!  You got this, ladies!



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