Month: January 2016

As you choose to make the Paleo leap it is important to set yourself up for success, as I shared in the previous post, by finding support in your tribe. The next step is to to go through your kitchen and purge those items which do not serve or haven’t used by donating or selling them. The joy I found once I started with the kitchen it flowed through to the rest of my life including clothes (how many pairs of jeans do you really need?), books (will you read it again), music (listen to it once again and keep or toss), DVD’s(so kept my Disney classic cartoon),electronics( that 1970’s TV). Breathe in and let go.      Stuff cannot fill the void, searching within does…..

Going through my music collection REM is resonating with me. Music truly heals.       Take a listen to Nightswimming 1992, hauntingly beautiful.

Simplify means less clutter in your mind and life. Truly freeing!

So my boys are somewhat resistant to the whole Paleo shift. They are great about trying and then of course want there stand by favs such as spaghetti (I have spag. squash as noodles), shepherds pie (sweet potatoes) and Mac and cheese. I make their meals and modify for me. With this in mind it was so vital to carve out a space with my go to items.

A good friend (seriously what a great friend) came and we completely tore the kitchen apart.  Arranging it with convenience and functionality in mind. That was a few months ago and working beautifully.

Here is a list of my  kitchen tool must haves

1. Food processor
2. Single serving blender for smoothies
3. Crock pot
4. Roasting pan
5. Good quality knives
6. Cast Iron fry pan
7. Cutting boards
8. Fun measuring cups, spoons, bowls, spatulas
9. Glass storage jars

Pantry must haves

1. Coconut oil
2. Coconut milk
3. Organic chicken/beef broth/ or make your own
4. Almond milk
5. Almond flour
6. Almond butter
7. Nuts/seeds – almonds, pecans, walnuts, cashews, chia seeds
8. Tahini
9. Arrowroot Flour
10. Dried Fruit (obsessed with Medjool dates)
11. Herbs and spices (Indian spices are my go to)

Fruits and Veg (pesticide free) this list reflect current winter season availability

1. Spinach, kale, all the greens you can find
2. Sweet Potato
3. Squash
4. Carrots
5. Beets
6. Cabbage
7. Garlic/ginger
8. Onion
9. Avocado
10. Bananas
11. Apples

So as I write, what comes to mind is cost. Let’s address that. We live in a small community and eat seasonally. We are blessed to plant a small garden which can sustain us from June to October with an abundance of fresh veg. As well as local farmers markets. We have fruit trees which bare pears, Italian and golden plums and a cherry tree. Another advantage of our community is sharing your abundance with others in trade. Fresh herbs can be grown year round inside. Winter months can be challenging however local grocery stores stock what you need.

I choose grass fed beef and organic or antibiotic free chicken. Chicken thighs are my go to cut for flavor and convenience.

Consider it an investment in your long term health and the first set up costs will be higher than sustaining the way of life. With all the money I am saving taking a bubble break (sigh love the bubbles) those funds are redirected to great quality foods.

The best advise I can share is to be conscious of what you buy and have as little waste as possible. I cook on weekends for the week and freeze meals for convenience. When roasting a chicken I use ever bit including the bones to boil for broth and soups. I have the boys help so we can connection at the same time. With commitment it truly works.

Yes it takes time, which we all feel is a precious commodity in this instant gratification world. Use your time wisely. Society has become too accustomed to the phrase “I’m busy”. Put the effort into those areas of your life you love.

When you start cooking you will develop your go to meals and then plan for the week what you are making. Planning is the key to success. Make lists/charts whatever works for you. A chalkboard is key to keeping me on track.

Plan Plan Plan!

There are so many great resources out there with amazing recipes to build your go to meal collection, including this one 😉

Today’s photo credit goes to me. This was the perfect flat water condition to Stand Up Paddle Board on the lake and connect to my source. SUP is my passion.

Until next time, Much Aloha!

 

 

Does fear keep you from making a choice or are your choices made from fear – JMJR

 

When making a change of any kind, it is often met with a barrage of questions and opinions.

• You don’t eat what?
• That will never work
• Paleo, what kind of diet is that?
• Aren’t you hungry?

Be kind, stay true to your authentic self and believe. You can do whatever you put your heart and soul into!

So Paleo is eating grass fed meats, wild caught fish and seafood, vegetables, primarily green leafy, fruits, nuts and seeds, and healthy fats such as coconut. Getting back to your roots in the way of eating healthy, non GMO, organic foods.

Avoiding all grains, processed foods, refined oils and sugars, legumes, starchy vegetables-white potatoes, dairy, and alcohol.

Yup even as I wrote it, it sounds daunting and impossible.

Nothing is impossible, the word itself say “I’m possible” Audrey Hepburn

I feel what is important in the success of any goal is to have a tribe to support you through your change. I am truly blessed to have a friend who also eats Paleo and has found great success though healing of health and allergy challenges. She and I share recipes and swap stories on what is working, what is challenging and cheering each other on.

Let me share my journey though the first 30 days.

I made the choice to go cold turkey the first day and included coffee in my avoids. (Now for those who know me, know I love coffee and have since those fun filled crazy Jasper Park Lodge days back in the 90’s) If I was to commit it must be 100% and in 30 days evaluate how I felt and looked and adjust accordingly.

The first 4-5 days were the most difficult resulting in headaches, cravings, irritability and tiredness. This was from my love of salty chips, daily indulgence in bubbles, and processed foods.

I remember noticing a shift the next week when I realized I was no longer reaching for a snack between meals and was not craving a glass of wine. By cooking mindful meals from scratch and being present in the process you become very aware of what is going into your body, soul, temple.

As with anything this was simple however not easy. I was off work dealing with anxiety, panic attacks and overall sadness/depression. My husband was slowly disappearing in front of my eyes and my boys were struggling as well.

Keep in mind this is my journey and if you choose this way of life do it on your own terms. For me it has been and amazing transformation!

The next post will dig into the change in my taste and my relationship with avocados and sweet potatoes……

Photo credit goes to my late husband, Darek. This was taken on one of his many hikes though our beautiful community. The photo to me speaks of rebirth and transformation.

Much Aloha!

 

 

 

 

 

 

The shift began in September of last year, as my friend and I planned to fly to Vancouver and drive back a car for her daughter, however as fate would have it the flight was cancelled due to weather. As we stood in line waited for a refund our energy was high and we began to spread our sparkle.

How is it we become our true open self when travelling?

As a conversation developed with a fellow passenger, we began opening up and discussing Paleo and how it had transformed his health, both mentally and physically. That was the moment I committed to changing my thoughts and relationship with food. For years food had become an emotional enabler filling a void brought on by a diagnosis of cancer in my husband.

My journey, all of which are individual, to healing is a testament to how making a conscious choice can change your life forever.

Here I will share my journey as well as recipes. Mindful cooking has kept me present and slowly brought joy back to my soul.

Much Aloha…….