A New Year, A New You



Wouldn’t you love to start the new year right by getting healthy, losing weight and keeping it off, while being able to enjoy eggs, bacon and sausage every morning.  This is what I have been doing every morning for over two years.  Needless to say I look forward to my breakfast every morning.  What if I tell you that you can do this with minimal exercise and all you would have to do is change your diet.  Are you in?



In August 2009, my boyfriend Brian and I started on a “new” way of eating that is actually prehistoric.  It’s called the “Paleolithic”, “Caveman”  or “Hunter Gatherer Diet”, and consists of eating nutrient-dense foods like grass-fed meats, wild caught fish and shell fish, fresh vegetables, berries, and some nuts, (not legumes).  On this diet, you should avoid grains and processed foods like fast food, soda pop, TV dinners, box foods, breads and pastas.  This “diet” is not your typical diet.  You don’t need to count carbohydrates or eliminate fat from your diet.  You simply eliminate as many processed foods from your diet and include healthy fats (like animal fats and coconut oil).  Low-fat diets have been shown to increase your waist line because you are starving your body of the proper nourishment it needs.  When you eat low-fat your brain is going to crave more food which leads to overeating.  You’ll find yourself indulging on that bag of potato chips, french fries, or doughnuts.  So instead of losing fat while eating a low fat diet, your body is going to hold on to the fat.  When you include healthy fats in your diet, you provide vital nutrients to your nerves, brain, hormones, immune system and metabolism, which assists them to function to their highest potential.  

Let’s journey back to the beginning when I started this “diet”.   I was not considered overweight.  I topped the scale at 148lbs at 5’7’’.  But, I felt older than my age.  I was constantly sleepy even though I was sleeping ten to twelve hours a night.  I had limited energy and couldn’t make it through the day without a nap due to crashing in the afternoon.  I was always irritable, and I was in and out of the hospital with medical problems.  My body was screaming at me to change something.  So I decided to listen.  I first cut the processed carbohydrates like bread and oatmeal (my favorite things for breakfast back then) and instead of having “a little tea with my sugar,” I went to straight tea.  The first two weeks were rough.  I was constantly nauseated, temperamental, and had no energy but I knew these were withdrawl symptoms that I would have to suffer through.  After I suffered through these symptoms I started to lose weight rapidly.  Within a month and a half month I dropped eighteen pounds and have been able to keep it off with just diet and minimal exercise.  That’s five pounds less than what I weighed when I graduated high school, and that was back in 2000.  With this renewed body, clear mind and higher energy levels I quickly became passionate about this new lifestyle.

If you are interested in starting this new lifestyle I highly suggest checking into your local Farmer’s Markets for vendors that carry grass-fed meat options.  We quickly went that route and became avid supporters of two local farms, Brunty Farms ( run by Jeff Brunty and Melanie Schenk), and Green Vista Farms (run by Jon and Deb Burger).  We currently are a  part of Brunty Farms CSA (Community Supported Aguliculture) where we get our chickens, eggs and pork from and have purchesed two quarters of 100% grass-fed beef from Green Vista Farms.  Our freezers are stocked!  Don’t be afraid to ask the vendors at the farmers markets questions about how their animals are raised.  



I also suggest checking out the website www.eatwild.com and purchasing the books, The Paleo Solution by Robb Wolf, Eat Fat Lose Fat by Dr. Mary Enig and Sally Fallon, Know Your Fats by Dr. Mary Enig, and for great recipe ideas also look into Nourishing Traditions by Sally Fallon and The Grassfed Gourmet Cookbook by Shannon Hayes.  



For starters here is one of my favorite recipes.  



This recipe forever changed the way pizza nights are at our house.  Feel free to adapt the recipe to your own tastes.



MEATZA

        

Crust

1. 1/2 cup grated Parmesan cheese (optional)
2. 1 tsp caraway seeds
3. 1 tsp oregano
4. 1 tsp garlic powder
5. 1 tsp coarse ground pepper
6. 1 tsp red pepper flakes
7. 2 eggs
8. 1 lb. grass-fed ground beef
9. 1 lb. ground buffalo.

Toppings

1. tomato sauce (Muir Glen Fire Roasted)
2. 1 red pepper
3. 6 slices of bacon
4. ½ of an onion
5. ½ lb. spicy pork sausage
6. shreddred Mozarella cheese (optional)

Preheat oven to 450 degrees.  Line a 12” x 17” cookie sheet with parchment paper.  



In a small bowl mix the Parmesan cheese, caraway seeds, oregano, garlic powder, ground pepper and red pepper together until well combined.  



Beat the eggs in a large mixing bowl, then add the ground beef and buffalo Mix until thoroughly combined.  Once meat is mixed up pour the contents from the smaller bowl into the meat mixture.  Mix together well.



Press mixed meat on baking sheet until the entire baking sheet has been covered by the meat.



Bake in oven for 10-12 minutes. Drain excess grease from cookie sheet once it has been removed from the oven.  I find it typically take two people to do this by placing a paper towel in the middle of the meat and a drinking glass on top of the paper towel.  Have someone press with firm pressure on the glass while someone else tips the cookie sheet into your desired container to drain the grease.  Once the grease has been drained, spread some tomato sauce on top.



While the meat “crust” is cooking in the oven, take your desired toppings and cut them up into bite size pieces. Cook them in a skillet in some saved bacon fat or coconut oil. Then spread out toppings on top of crust.  If desired, sprinkle cheese on top.  Continue to cook for an additional 12-15 minutes.



Remove from oven.  Allow it to cool for 3-5 minutes.  Then, cut and serve.  Enjoy!



Your pizza nights will never be the same.  



Source:  http://www.justinowings.com/meatza-meatza/





Written By: Dana M. Brandt, Licensed Massage Therapist