Paleo Update 2016 & The "Uh-Mazing Breakfast" Recipe

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So, I wrote about going hardcore paleo since Jan 4, no cheats (as best as I can) and it's been a challenge. My starting weight was about 247. But this mostly wasn't about the scale, but more about feeling better and getting rid of the "fat jeans" was just a bonus.

I weighed myself yesterday - i'm at 232.6. About 15 pounds lost in 2 months. I had a few plateaus, which I found strange and a bit frustrating. I'm just going to write a few bullet points and thoughts after reaching 60 days.

  • My attitude about food now is one of ambivalence. Hunger isn't a ranging beast. When I get hungry it is a dull feeling of, "Oh, I should eat." rather than "HOLY SHIT I NEED FOOD, I'M STARVING!" I have had multiple weekend days where I made my "Uh-Mazing Breakfast" and didn't eat until the next day. I wasn't really hungry anymore.
  • I don't get tired as much after eating. The afternoon slumps last maybe 5-10 minutes after I eat now. But mostly that's gone.
  • I feel stronger at Crossfit. It's hard to describe, but eating clean simply makes me feel less weak. I'm amped up to do a workout. I can feel myself getting stronger every week, and it's only been 4 weeks since I returned. I still have a ways to go, but I like what i'm seeing.
  • I'm sleeping better. My biggest issue is staying strict and going to bed by 9:30 pm. I wake up at 5:45 am and i'm really trying to get in 8 hours of sleep. Last night...up until 1am. Just wasn't really tired. I feel fine at work, but I know that my muscles need those 8 hours to recover and repair.
  • My size 38 jeans are now loose on me. Not quite ready for size 36, but maybe by April, I will be there. No six pack. That's not really my goal, but I still have a bit of a tire around my waist that i'd like to see reduced.
  • My friend Claire and I have been motivating each other. She's been making incredible weight loss since she started in September. We have been sharing food advice and I think losing weight helps when you have a group or others to share results and ideas.
  • I don't miss alcohol. My only cheat was on my birthday last month. My next cheat is when I go to Barbados. I definitely think the biggest issue with weight loss is alcohol, which, essentially, is sugar.
  • I do miss bread, especially hard crusty bread and pizza. But like my hunger, its not a raging feeling of dying to eat bread but a wistful thought of, "Mmmm, i'd like to have that someday".
  • Having a NutriBullet has made eating paleo a hundred times easier. My biggest issue is getting fresh spinach every week. Monday-Friday I have the same smoothie every morning, along with 2 Fish Oil pills and 1 Vitamin C pill. I have found Vitamin C helps with soreness (for me). I also do 5000mg of Vitamin D 3 days a week (Mon-Wed-Fri) for bone strength.
  • Having Kettlebell Kitchen for lunch is the other reason why this is so easy. I pick up 3 meals on Monday night and 3 meals on Wednesday night. This covers my lunches for Tuesday, Wednesday, Thursday, Friday and two dinners for the week (usually Tuesday night and Thursday night). I will often make my own dinner Wednesday night, and order a salad for dinner on Fridays. Saturday nights could be dinner out, or maybe I plan to make something more involved, like meatloaf or Pot Roast. Same might be true for Sunday night, I will make a meal that is good for 2 days, so I can eat it Sunday/Monday.
  • My target goal is around 220. Until then, I plan to keep doing strict paleo, with 1 cheat meal (with alcohol) a month. Honestly, it doesn't feel that difficult to maintain, my biggest issue is figuring out what meals to make on Saturday, Sunday/Monday and Wednesday nights. Nom Nom Paleo Crispy Chicken (it is in their cookbook) is often an easy go-to meal when I don't have a lot of time.

    Now for my "Uh-Mazing Breakfast". You can buy everything I write here on FreshDirect.

    Ingredients needed:

    1/2 pound of thick cut bacon
    3 eggs
    1 plum tomato
    1/8 onion
    1/3 red pepper
    1 medium sweet potato
    Coconut oil (you can sub in olive oil here)
    fruit of your choice - I often choose blackberries
    1/2 avocado
    1.3 ounces of Citterio Cubetti Pancetta (1/3 of the 4 oz package)
    Spices Onion Powder, Garlic Powder, Basil, Oregano, Sea Salt, Cracked Black Pepper, Paprika, Chili Powder (alternatives: Aleppo Pepper and Herbes de Provence)

    1. Start your oven and pre-heat to 400 degrees. Often I take a shower or walk Rocco while this happens.
    2. Once at 400 degrees, line a baking pan with tin foil and line with thick cut bacon. Put into oven. Set timer to 18-20 minutes.
    3. Add coconut oil to a cast iron pan. Put on heat to 5/10.
    4. Slice 1 medium sweet potato with a mandolin slicer. If you don't have a mandolin slicer, just make thin slices.
    5. Throw sliced sweet potato into a bowl. Add salt, pepper, garlic powder, onion powder, and Penzey's Herbes de Provence. If you don't have that spice, just use Basil and Oregano. Mix.
    6. Throw the sweet potato into the cast iron pan. It should sizzle. Stir for a bit and cover with a lid, turn heat down to 4/10. You will have to take the lid off every 2 minutes, and flip the sweet potato slices. Very important or they can burn.
    7. Put another pan on heat at 5/10 with coconut oil.
    8. Chop onions and peppers. The size you want is about a handful of each. Also get 1 ounce of pancetta out. Throw all three into the hot pan. Stir occasionally.
    9. While that pan is sizzling, chop 1 plum tomato. After 4 minutes, then add to the pan with the onion/pepper/panchetta mix. Add salt and pepper. Stir. Your goal here is to let the tomatoes cook a bit, but don't overcook so that they get too soft. I guesstimate that takes about 2-3 minutes.
    10. Grab 3 eggs. Whisk in a bowl. Add to pan with onions/peppers/tomato/panchetta mix. I usually put on one side of the pan the veggie/bacon mix and add the eggs to the other side of the pan. Let it cook for 1 minute, then stir gently. Let cook a bit. Stir again. Total time here is about 3 minutes.
    11. By this time, the timer from the bacon should be going off. Flip the bacon once. Reset timer to 5 minutes.
    12. Keep track off the egg pan & sweet potato hash pan. While you do that, slice 1/2 avocado. I often make a cup of coffee around this time.

    Boom. That's it. Put the eggs & the sweet potato on a dish. Throw on the paprika & chili powder or Aleppo Pepper if you have that instead. Add the sliced avocado. Put the bacon on a dish. Put the fruit in a bowl. Enjoy. I eat it every Saturday and Sunday. Keeps me full all afternoon, and often skip lunch and just have dinner.

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This page contains a single entry by Furey published on March 1, 2016 12:41 AM.

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