I know I've said it before, FAT is crucial.
After reading a
post from
Jeff Erno that made me think, I realised something.
His post asks the question why Paleo is not working for some people.
In my opinion FAT is an integral part of the equation. Not just on a physiological level, but on a very important psychological level.
You see many people who try to eat Paleo /Primal/ EF, can't seem to sustain it long term.
I believe it's because they do not eat enough fat. Fat is the one ingredient that can give you that nice satiated feeling. The same feeling you have gotten used to over the years after eating a big
sandwich or large bowl of pasta. When you don't experience that feeling after a week or so, you really start missing it and you WILL fall off the wagon. The way NOT to miss it, is to eat FAT. Now to eat fat, you MUST give the "
collective consciousness" the slip, and a lot of people just can't seem to do just that. It seems to ingrained that FAT is BAD for you.
If you have been having a difficult time staying on track, try eating more fat and see if it helps you.
So here's something that might aid in the effort.
A special kind of PESTO.
Easy to put together, but you do need about 20 minutes. So put on some of your favorite tunes and go to work.
1 cup of
evoo, 3 cloves of garlic, 1/2 cup parsley, red pepper flakes, green olives 1/4 cup, 1/2 cup of hazelnuts (filberts), salt and pepper to taste.
Put the hazelnuts in the oven on a cookie sheet or some tin foil for easy cleanup. 350 for about 10-15 minutes. The skins will start to blister. Take them out of the oven and put the on a kitchen towel. With the help of the towel, rub them together and remove their skin.
Let them cool a bit and toss them in a food processor. Add the red pepper, the parsley and pulse. Next add the garlic and olives. Pulse until everything is nicely chopped up, but not so long that it turns into a thick paste. Remove from the food processor and put in a large bowl. Slowly stir in the
evoo. Salt and pepper to taste. This
will keep in the fridge for 3 days.
Trust me when I tell you that this little innovative pesto (not a real pesto as it has no cheese) will transform a simple grilled piece of chicken,fish,steak or pork.
GOOD NEWS, I did my first muscle up!!! I'm getting closer to race date for my 5K and I'm managing to run 3, 7:40 miles. I have about 3 weeks left and I'm really looking forward to it. For those interested, if I run the first and second mile to fast (7:30 and 7:20) then the 3rd mile is a struggle to bring down under 8 min. I really can't believe 10-20 seconds make such a big difference, but hey I'm a newbie and learning the way I have all my life. Trial and error, screw ups and fixes ;-)
Have a great week everyone!
1 cup of evoo, 3 cloves of garlic, 1/2 cup parsley, red pepper flakes, green olives 1/4 cup, 1/2 cup of hazelnuts (filberts), salt and pepper to taste.
Put the hazelnuts in the oven on a cookie sheet or some tin foil for easy cleanup. 350 for about 10-15 minutes. The skins will start to blister. Take them out of the oven and put the on a kitchen towel. With the help of the towel, rub them together and remove their skin.
Let them cool a bit and toss them in a food processor. Add the red pepper, the parsley and pulse. Next add the garlic and olives. Pulse until everything is nicely chopped up, but not so long that it turns into a thick paste. Remove from the food processor and put in a large bowl. Slowly stir in the evoo. Salt and pepper to taste. This will keep in the fridge for 3 days.
Trust me when I tell you that this little innovative pesto (not a real pesto as it has no cheese) will transform a simple grilled piece of chicken,fish,steak or pork.
GOOD NEWS, I did my first muscle up!!! I'm getting closer to race date for my 5K and I'm managing to run 3, 7:40 miles. I have about 3 weeks left and I'm really looking forward to it. For those interested, if I run the first and second mile to fast (7:30 and 7:20) then the 3rd mile is a struggle to bring down under 8 min. I really can't believe 10-20 seconds make such a big difference, but hey I'm a newbie and learning the way I have all my life. Trial and error, screw ups and fixes ;-)
Have a great week everyone!