01302009

PALEO AND MY BODY

Now I know the title sounds like we are going to talk about the birds and bees and how the body works (well in some sense, yes), but we are not, instead we will be talking about my bodies reaction to a cleaner diet.

Over the last five days I've noticed interesting side effects of the Paleo diet and I'm sure there will be more to come. Here are just a few:
- first off I'm not as hungry as I thought I would be eating mainly vegetables and meats
- Regular visits to the water closet are scheduled almost as if my colon was my personal secretary and for some reason didn't update me on all of my "meetings" for the day.
- I am a guy, and I think farts are hilarious, except when they are from me and can keep a beat
- I've been waking up in the morning without a problem, where as days of old it was a struggle to get up in the morning (I even have time to make breakfast!)

ROB CAN COOK
Speaking of food here is the recipe for dinner last night "Chicken minus the tortilla soup (with vegetables)

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped onions
• 2 teaspoons chopped garlic
• 1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper
• 1 jalapeno pepper, seeded and chopped
• 1 1/2 teaspoons salt
• 1 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 tablespoon tomato paste
• 6 cups chicken stock or canned, low-sodium chicken broth
• 1 pound cooked chicken, shredded
• 1/4 cup chopped fresh cilantro
• 2 teaspoons fresh lime juice
• 1 avocado, peeled, seeded, and chopped, optional garnish
• 1 yellow squash
• hand full of baby carrots
• hand full of mushrooms
  

Directions

In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.

Slice up the Squash and place in a baking pan, then layer carrots and mushrooms on top. Season with salt and pepper and place in oven for 20 minutes at 400 degrees. Once the vegatables are done serve on the side or put them in the soup.

Soup serves 4-6 or two hungry people!

FOOD FOR THOUGHT