Friday, March 3, 2017

How My World Changed!

It’s Friday, everyone! And that means another Primal Blueprint Real Life Story from a Mark’s Daily Apple reader. If you have your own success story and would like to share it with me and the Mark’s Daily Apple community please contact me here. In fact, I have a contest going right now. So if you have a story to share, no matter how big or how small, you’ll be in the running to win a big prize. Read more here.

realifestories in line My story is a fun one. Nothing crazy drastic, but fun nonetheless. It started January of 2012, when I first started reading success stories from MDA. At this point in my life, I was no stranger to the human body and how best to treat it. I exercised moderately, and ate plenty of vegetables and fish as part of my normal diet. I tried to get at least 6-7 hours sleep and remained injury-free. So when I first started reading, I thought this makes sense. It’s working obviously—however, I’m not going to take the plunge quite yet.

Also, wasn’t quite sure what exactly this Mark guy was selling. My problem, like everyone else’s, with taking that leap was giving up my wonderful sources of carbs. I freaking loved bread and pasta—they made up the better part of my diet. I, however, did ramp up my fat intake immediately.

It wasn’t until the first week of April that I decided to pull the trigger. And how my world changed! After 7 days I lost 9 lbs and was able to pull a 29-hour fast like it was nothing! I was able to feel for the first time in my life, what true hunger felt like—much less mild than the crippling “starving” feeling. Two weeks into it, I was squatting on the potty—not with a Squatty Potty mind you—and my lifelong constipation and hemorrhoids were gone. After three months I was down 25 lbs, corrective lenses forgotten, hours in the sunshine without protection and burning, and just boundless energy.

Before

As soon as I made the plunge in April, I could not get enough info crammed into my brain. I would spend up to 8 hours a day reading article after study after lecture, and podcasts, back to articles. I would jump from MDA to Chris Kresser, Chris Masterjohn, Robb Wolf, Dave Asprey, Jimmy Moore, Abel James, Denise Minger, Peter Attia, etc. The more I read and listened, the stronger the fire grew to learn. By June of 2013—just a little over a year into it—I had amassed approximately 2000 hours devoted to learning as much as I could though reading, watching and listening.

And then I had a baby. I lost sleep, lost hours at work (translates to lack of money), so I ate less. Fasting 18 hours everyday became part of the routine, and certainly not with enough nourishment. I of course ended up losing even more weight, and got all the way down to 136 by August ’15! As a reference, my starting weight was 170 back in April of ’12, and I am 5’10. I made the conscious effort to eat more, and naturally my sleep improved—both from eating and from a baby who was more often sleeping through the night.

Thin136

Also in August ’15, I finished the Primal Expert Certification (now the Primal Health Coaching Program) and started my own Health & Wellness business, Revolution Food. I started out with a couple clients and transitioned into cooking meals for families—primarily Primal meals of course. In May ’16 we ended that service and suspended our business as we were about to embark on a transitional period. My wife enrolled in the NASM Personal Trainer course, and became certified in August ’16. I had taken a retail job to have a regular paycheck, and even more so ate and slept more regularly. In December 2016, I finished my classes for culinary school and was able to take on a new client. My first real (paying) client as a Primal Health Coach, and one that I was able to devote more time to.

As of today, I sit between 150 and 155, and am now making a conscious effort to exercise more—whether it be doing MovNat or hitting the gym. I am enrolled in the NASM Personal Trainer program myself, with the goal of being MovNat certified by this time next year. One can never have too many certifications.

This is my story of lighting a fire, rolling with life’s punches, and turning that fire into blaze. Mark is right, don’t let a bad decision one day, or a few days out of the year define you. If you are thinking of leaping into this community, just let the damn bread go—trust me, you’ll thank yourself for it.

Jamie Farrington

After_150

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The post How My World Changed! appeared first on Mark's Daily Apple.



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Chop Chop Salad- Spring is Coming!

Up until this mornings freezing temperatures (we’re in East TN), you would have thought that Spring had arrived several months ago. Despite the cold snap, we are in the midst of planning our garden and getting things started in a DIY Hoop house to get a head start on any late frosts.

This Chop Chop Salad Recipe is a fantastic way to welcome in those early greens!

Feel free to play around with the ingredients in this salad to your liking. We would encourage you to stick to stalky/crunch greens, as they add great crunch and texture. Consider this one a complete meal and it works well with steak or chicken.

Chop Chop Salad

Ingredients:
2 romaine lettuce hearts, washed and chopped into bite-sized pieces
1 cup cherry tomatoes, quartered
1/4 pound bacon, cooked until crispy and chopped into small pieces
1 1/2 pounds cooked chicken, chopped
2 avocados, pitted and diced
1/2 cup store-bought Paleo-friendly Caesar dressing (we love Tessemae’s)

Place all ingredients in a large bowl and toss with dressing. It’s that easy!

Other variations: try prosciutto instead of bacon. Add feta cheese (and reduce amount of dressing) if you’re dairying! Steak instead of chicken works great.
Note: you can make the salad ahead of time, assembling everything except the avocado and dressing. Stir those in last minute before serving.

Caesar-ish Dressing Recipe- if you want to make your own

Ingredients:
1 avocado, pitted and peeled
4 anchovy fillets, rinsed
Juice of 1/2 lemon
1 clove garlic
2 tablespoons EV Olive Oil or avocado oil
1 teaspoon Dijon mustard (optional)

Place all ingredients in food processor or blender and puree. Add more oil if you want a thinner consistency.

 

We hope you enjoy this recipe. We’ll be busy posting more recipes on our fancy schmancy updated website! Feel free to venture on over and take a look. Be on the lookout for a fantastically fun giveaway we’re doing with Robb and Lodge Cast Iron in the coming weeks!



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Cooking in Parchment Paper

Looking for a portion-controlled, mouthwatering meal that takes seconds to clean up? Try cooking in parchment paper, or as the French say it, “en papillote.” Although most French techniques have a bad reputation for being unhealthy (hello butter and salt!), cooking in parchment can be a light and flavorful, quick and simple way to cook. Here’s what you need to know to get started.

Why cook in parchment?

When you cook ingredients like fish, meat, veggies and herbs in a parchment paper packet, you’re steaming the ingredients inside using their own moisture — no added fat required. Plus, there’s no need to dirty pans, so cleanup is as simple as tossing the paper in the trash.

The process

The French term for this cooking method comes from papillon, the French word for butterfly, since the paper resembles delicate butterfly wings when cut into a heart shape. You then layer ingredients on one side of the paper, fold the other side overtop, and crimp the edges to seal. (To get a visual on how to cook in parchment paper, check out this how-to.)

In addition to traditional parchment paper, you could use a plain paper bag, depending on what you’re cooking. Paper Chef also makes culinary parchment cooking bags available in stores nationwide. The packet becomes a single-serve portion to be served as a meal, making it easy not to overeat or nibble on leftovers.

And…voila!

You may see the packets puffing up in the oven as they cook due to steam building up inside. To open them, carefully cut into the packet or open the crimped edges with a knife to safely release the hot steam. (The puff of aromatic steam can be quite dramatic!) Once you’re done with your dinner, just toss the parchment paper and you’re left with minimal cleanup.

 

Recipes to try

6 Healthy Parchment Paper Dinners

Fish in Parchment with Citrus Reduction

 

Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. She is the author of The Greek Yogurt Kitchen: More Than 130 Delicious, Healthy Recipes for Every Meal of the Day.

*This article was written and/or reviewed by an independent registered dietitian nutritionist.



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Join Me on Facebook Live This Morning

Inline_IMG_7737Good morning, everybody! We’ve got another fantastic success story today, but first I want to invite you all to join me on Facebook Live at 9 a.m. PST today. I’ll be chatting with my Community Outreach Manager, Liz Mostaedi, about our Whole30®-approved products and how Whole30® can complement your Primal journey. AND I’ll be sharing the first announcement for some major things coming down the Primal pipeline. Catch me this morning on the Primal Kitchen Facebook page. You won’t want to miss it!

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The post Join Me on Facebook Live This Morning appeared first on Mark's Daily Apple.



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Healthy On The Weekends

^^ My melted butter spots look like mold but I promise they are waaaaaay tastier! Sunny side up!

A few weekends ago (I forget which one to reference) I cooked meals at home, didn’t go out to eat, got in some good workouts, didn’t have any parties, and basically just acted like it was a weekday. By Sunday night I felt like it was the healthiest weekend I’d had in a while. This got me thinking….I am a big fan of the squiggly line effect of weight maintenance, which I think in general leads to healthy weekdays and a more relaxed attitude on the weekends.

But what would happen if we treated the weekends like weekdays and the weekdays like weekends? I don’t mean go crazy five days a week and eat really well only two. But what if your week was more evenly balanced day after day, say, treat on Monday, healthy Tuesday/Wednesday, dessert and wine on Thursday, healthy Friday/Saturday, splurge Sunday….would you end up healthier and feeling less deprived than if you were five days on and two days off? Studies have shown that deprivation leads to overcompensation, so if you approached the weekdays with a more open attitude, would your weekends naturally be healthier?

I think I have gradually been doing this as I’ve become more of an intuitive eater. I’ll have a glass of wine on a Tuesday or go out to dinner on a Thursday and hopefully naturally balance that out by staying in and cooking on a Friday night. The days feel more equal to me than they once did.

Leftover pizza and salad for lunch. A good example of a weekend food (Belmont Pizza) eaten in a healthy context : )

And a yummy tofu, bok choy and rice dish! A Cook Smarts recipe.

Make sure to practice writing your letters this weekend! I bought several of these wipe-clean workbooks, and M loves writing in them. (Also, still TBD if he’s a lefty like his mommy!)

What do your typical weekends look like?

The post Healthy On The Weekends appeared first on Kath Eats Real Food.



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Clean Eating Irish Colcannon Recipe

Clean Eating Irish Colcannon Recipe

Man, oh man…. where has this been all my life??!!! I’ve never had the traditional version, but this clean eating version just sent me over the moon!

Colcannon is traditionally made with white… Read more →



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