Today is my second weigh in for the end of my first week of solid exercise and paleo living. Over the last year I have put on another 8kg and nearly died when I weighed myself last week – 93kgs – the heaviest and roundest I have ever been in my life, I had never seen scales over 85kgs when I stood on them. In my 20s I was under 70kgs. My ideal weight is probably 75-78kgs and I set a goal this year to get back to that weight.
How does one get larger when we get older? Some call it the middle age spread, others just an age thing that happens. Me, I see it as a job where I drive a lot and sit down too much, I see it as living by myself and having no ability or “policing” to say no to more food, I also see it as someone who loves red wine and drinks way too much of it. First I stopped smoking pot (quite a few years ago now) and then last year I stopped smoking. Being someone that has always had a vice I think I turned to the joy of a glass or three of red wine every night, I sit at the computer when I am not at work writing for my two websites and editing nine writers, it is so much more enjoyable with a nice drop of red next to me :).
But I really took a look at myself and my single life at the end of 2014 and realised the ugly fat baboons or birds with fat plumage do not get the mate, and JK needs a mate, Dark (the cat) will not be around for ever and I would like the company of someone else in my life. To do this I must re-embrace the beautiful body of my 20s.
How am I to do this? With a better eating habit, a regular exercise habit, and pure bloody stubborn determination.
I started the paleo diet last week, I walk 9.5kms now every day and swim 1km. If I have a function on in the evening I may skip the walk and swim the laps, and I do take 1-2 days off per week pending on the weather, day etc. I have walked over 50kms this week and swam 5. That is pretty cool. I have also cut red wine Mon-Thur – if I want a drink I am having a vodka and soda with a slice of lime. There is NO dairy, NO grains of any sort, and while paleo cuts a lot of fruit I am having two pieces of fruit a day – plus I couldn’t walk past lychees and peaches at those prices!! I am making my own lunches every day with one work lunch meal a week being purchased – a salad. After 30 days I will have one meal a week of whatever the hell I want but at the moment it is about lifestyle change. Plus – saving $25- a week on not buying coffees is great, take a thermos and green tea with me every day now.
This paleo diet thing is amazing, some great foods and impressive ways to cook them and what I have discovered through social media is that complete strangers and so many people also on the paleo diet offer so much support and are willing to discuss all things with you. So if paleo makes you friendlier at least, this is a good thing, on the plus side – I have lost 2kgs in my first week. 🙂 BOOM
In searching for meals and recipes I have discovered that paleo is incredibly interpretive, it appears a few people re-add dairy and even grains back into their diet after an amount of time. Some say yes eat quinoa, other say now. Some go sugar/ fructose free, others say it’s fine. It is however about healthy eating and selecting what suits you.
As such, I came up with my own recipe last night, I found one for chipotle glazed pork chops and made it completely different. Now sriracha does have sugar, so use your preferred hot-sauce if this suits you better, my theory is that the amount of sugar in 1x tablespoon of sriracha is inconsequential, others may disagree, so amend the recipe to suit your level of paleo.
What are your thoughts?
WHAT YOU NEED:
FOR THE CHOPS
2 pork loin chops (organic preferred)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
sea salt and freshly ground black pepper
1 1/2 tablespoons Sriracha
1 1/2 tablespoons honey (raw, organic and preferably local)
1/2 cup of chopped fresh coriander (straight from the garden)
1/4 tablespoon lard, ghee or grass fed butter
FOR THE BACON CARROT BRUSSEL SPROUTS
1x large piece of bacon or 2 rindless shortcut pieces – diced
10x small to medium brussel sprouts, halved or quarter pending size
2x small to medium carrots, chopped anyway you like
WHAT YOU NEED TO DO:
1) Season the pork chops with salt and pepper; sprinkle with the garlic and onion powders. Allow to rest at room temperature for about 10 minutes.
2) Stir the sriracha with the honey in a small bowl to mix
3) You should be doing STEPS 3 and 4 at the same time – make sure you read that one too!! Melt the lard/ghee/butter in a large, heavy pan over medium-high heat. Sear the pork chops until browned, about 2 minutes per side, spooning them with half of the sriracha/honey glaze and sprinkling with 1/3 of the coriander, when you turn the chops put another third on top. Lower the temperature to medium; cover and continue to cook until the pork chops are cooked – I like mine to be bit charred on the outside and the honey/ sriracha to caramelise – this generally takes about another 7mins – turning once – make sure the rind crisps up a bit. But basically cook the pork to your personal choice.
4) At the same time as you start cooking the chops you should get your desired side happening – this one is my favourite side, had never added the carrots before but worked a treat and increased the veggies on the plate. Small pan, medium to high heat, give it a spray of coconut oil or a 1/4 teaspoon of grass fed butter. Drop all the veg and bacon in – regularly stir, I also like my bacon fat to caramelise the sprouts, I want to see some browning even blackening of the sprouts and I like this crunchy – cook as you will or even make your own side – but this side is GOLD. 🙂
4) Remove pork from the pan; cover and allow to rest for 5 minutes before serving.
5) Get your stuff on your plate, drizzle with remaining glaze (even the bacon/veg dish), then sprinkle remaining coriander on top.
6) Enjoy! Get that pork on your fork!!