From playing around with the zone diet which many crosffitters rave about I realised there can be some slight tweaking to paleo to improve performance rather than just 'eat what you want , when you want as long as its paleo friendly'
It may have a lot to do with the foods that I like but when I weighed and measured my protein/carb/fat intake on paleo I still found I was eating not much protein, alot of carbs and alot of fat. I think its because I love fruit but am so so about vegetables.
When I read this post on robb wolf's blog I decided to try for around a month to get on a restricted carb, high protein, high fat paleo diet and see what happens. Here are my basic rules
I'm not going to weigh and measure food , but will list everything I eat in roughly the order I eat it in. I am going to eat as much protein as I can but wont have protein powder if I can avoid it. I will watch what carbs I eat and knock myself out on fat. I will allow a couple of exceptions to paleo just to keep protein up.
Protein sources
Chicken
Turkey
Eggs
Sardines
Tuna
Cheese * non paleo
Carb sources
All vegetables
limit fruit
Cruskit * I will eat the odd cruskit as it is the only way I can eat sardines (3.7g carbs each cruskit, so very low)
Fat Sources
nuts & seeds
avocado
coconut oil
almond butter
olive oil
Mayo * not strictly paleo
I will be trying to drink at least two litres of water a day and take fish oil as the only supplement. I will allow myself to drink coffee (white no sugar) as needed.
I am on Day 2 today
My good friend, let's put aside the fact that I'll practically chew through the tin to get to sardines and let me offer you this tip to get around the need for flavour substrates. It's not the bread or the cruskit itself you need, it's the ability of said evil tools of the Devil Grain to soak up and become deliciously soggy with egg yolk and sardine goo while retaining enough solidity to be neatly transported into the mouth.
ReplyDeleteWhat you seek is a paleo-friendly substrate with similar properties.
Enter the almighty aubergine! Yessir, here's what you do:
Take an eggplant and slice it into relatively thin discs. Not wafer thin, not Cafe Toast thick. Just right. Schlap said discs down on a piece of aluminium foil, give them a good drizzle with olive oil. Sprinkle them with a good sprinkle of herbs - I like Tuscan Herbs if you can live with salt being an unstrict item (I can). Tumeric is also good.
Grill those babies until they start to look ... grilled. Whip them out of the griller and pop your sardines on top and put them back under the heat until they're heated through. If you're feeling cheaty, sprinkle with cheese and set the griller-rays to "MELT".
You can also take your grilled eggplant out at the pre-sardine stage and use it as a bread stand-in for the likes of poached eggs and whathaveyou.
Favour substrates! Paleo! Goodness!