Wow…very long time no blog. Jason and I went on our wonderful Cali adventure and to be quite honest since our return I have not felt like doing diddley squat. I would never lie to you folks — our vacation was a total blast; however, we were absolutely horrible cave people. Don’t get me wrong…there are tons of ways to stick to your paleo guns even when traveling…we just chose not to. Big mistake people! I definitely experienced some nasty stomach issues while we were in Cali and now that we have been back it has been extremely difficult getting back on the wagon. Upon returning we were extremely sleep deprived and had no food in the house. Did we resort to fast food? Hell no. Never. We have some standards. We did, without a doubt, eat some things that I wouldn’t otherwise. NBD. We are back; we are ready to get back on it.
I will make this short simply because there’s way too much to talk about and it will be easier to just not tell you anything. Hah! Actually, I have a podcast episode by Chris Kresser that pretty much sums up the way I am feeling right now. I listened to this episode on the plane as we were flying back to Texas from New Mexico. I fell in love with it and I want to share it with all of you. It is rather lengthy, and it may not apply to you…but it really hit home for me and you may be going through the same thing. It’s perfect for those that may have fallen off your personalized “diet wagon” lately and need some motivation to get back to where you truly feel happy. This podcast episode discusses bodyfat setpoints and gives reasoning as to why it’s even harder to keep weight off after losing it than it is to lose weight to begin with. My favorite part is the focus on how modern foods are literally engineered to make us fat. Keeping that in mind helps me to stay away from them. When you know the true stories behind how foods are made and the wool that is pulled over our eyes — you’ll want to stay away from them as well…just out of principle.
Hope you enjoy the podcast episode — but I know you’re probably here for one reason only! FOOD! Well, this week we’re takin it cheap and easy and going back to basics. Keeping the sugar content way down…once again we’re starting a 21 day detox. Our last 3-week detox did not go so well. We were compliant for the most part, but we could have been a lot more disciplined. After vacation our cravings are at an all-time high and we’ve gotta get rid of ’em for good. For dinner last night we opted for some grass-fed sirloin and grilled asparagus. Can’t get more simple than that, or tasty for that matter. To make ’em a little more interesting I decided to make a seasoned butter to melt on top.
Ingredients for Sun-dried Tomato & Basil Butter
- 5 tbsp. of pastured butter
- 1 garlic clove, minced
- 2 tbsp. sun-dried tomatoes, minced (check your labels here) You will find some marinated in all sorts of nasty oils and sugars. If you find them in olive oil that’s acceptable, but I prefer to buy dried ones that are simply dried tomatoes. You can rehydrate them in water and then chop them up. They are generally cheaper when you buy them dry as well.
- 1 tbsp. fresh basil, finely chopped
- Bring your butter to room temperature. Add garlic, tomatoes, and basil.
- Mash ingredients into your butter with a fork.
- Lay out a sheet of plastic wrap and place butter in a mound.
- Carefully roll the plastic wrap so that you’ve covered the butter and formed it into a tight cylinder.
- Place in the refrigerator until ready to use — give it enough time to firm up.
After grilling our steaks I sliced up the butter and placed a few pats of butter on top. The warm steaks allowed the butter to slowly melt and it made a great sauce right on your plate. Simple, clean, and tasty stuff. If you like the butter idea, make some and serve it over vegetables, eggs, and any other cut of meat.