It has been nearly 4 weeks since I ditched sugar, alcohol, grains and most of the milk products – and I feel great. I don’t know about loosing weight as I don’t use my bathroom scale anymore (I might do it next week just out of interest) and I don’t really care what numbers it shows, but I feel so much better than month ago. I was actually skipping down to stairs today. It is improvement from staggering and swearing, isn’t it?
I’m always quite curious with new diet trends and look into them, but truth is I always try to stay sensible and I love my food. My house is full of cookbooks and I love cooking to other people. So it’s probably won’t be strict meals all the times but at least I will aim it.
Paleo diet has been under the attack recently, accused to being like some cult or mad Palaeolithic meat eaters movement, whose diet is boring and unhealthy. I can’t say that my meal times are boring. My food is colourful, I’m never hungry, I just stay out of certain things. And if I want I have cream in my coffee I will have it. And after my 33 day challenge I might treat myself with peace of cake or my homemade rye bread. I do what I want and I’m not going to stress about it. But the truth is – cutting out certain things from my diet have made me feel so much better. You should’ve seen my “ace serves” in tennis – I was in fire 🙂
My favourite breakfast at the moment is:
Grate the carrot and fry on the pan in butter or olive oil, add chopped garlic glove and fry few more minutes, Break 2 eggs on to the top and mix lightly with carrots. Season with salt and pepper. Fry until you have your omelette ready. Serve with salad.
I usually get it ready before I go to work and back it in the box with me. It fills me up until lunchtime and tastes lovely. And my friend said that in Singapore that is just about a national dish! They use Daikon (or Japanese Radish) instead of carrots, but it is called Carrot Cake. And if they add sweet soya sauce and garlic to the mix it is called Black Carrot Cake.
Another simple breakfast is
Bacon and Egg cups
Line muffin tins with the bacon and break into each cup one egg. Season with salt and pepper and add chopped pepper or onion pn to the top. Bake in the oven until just set.