Friday, September 28, 2012

30 Day Challenge: GET MOVING!

Part of the paleo lifestyle (because, frankly, I hate calling it a "diet") involves movement.  Unless you're chasing down your food (or doing a lot of heavy farming), you need to get up and move. 

Interval exercise is highly recommended by Robb Wolf.  If you are a couch potato, start with walking for 5 minutes at a slow pace, then increase your speed for 5 minutes...and back to the slower pace. Repeat.  Do as much as you can to start with and build up from there.  Maybe try speed walking for 5 minutes then jogging for 5, etc.  You get the idea.

Another aspect is resistance/weight training.  You don't necessarily have to use weights at first - many of us can improve by simply using the weight from our own bodies.  Some of the recommended exercises are squats, lunges and push ups.  Don't let your eyes glaze over just yet - these are easy!  Start by just doing what you can and do them at least a few days per week.  Once you get comfortable, up the ante by adding more reps and/or adding weights.


You might think I'm a masochist, but this is one of my favorites.  I'm not even sure how/why, but it's one of those tough exercise moves that I can power through.

Start with your feet shoulder width apart.  Lower yourself into a sitting position. You can either pretend you're sitting in a chair or use an actual chair/box/stability ball.  The trick is to NOT SIT DOWN.  Hover!  Once you feel your rear end touch the item you're "sitting" on, hold that pose.  Stand up.  Repeat!

The most important thing about squats is this: Do not let your knees go past your toes.  That's very difficult at first, but it's better for you to have a shallow squat than to push your knees past your toes and risk injury.  Your knees will thank you.  The stronger you get, the deeper you'll find you are able to squat.


 Lunges are another good lower body workout.  You can do these in place or perform "walking lunges" - each lunge is another step forward.

Again, start small and work your way up.  If you can't dip all the way down to a 90 degree angle, do what you can.  Stretching beforehand can also help you get the most from lunging.

As with squats, be sure not to let your knee go past your toe on the front leg.  Leaning too far forward will put stress on your knee and cause injury.

Push Ups:

If you're anything like me, push ups are hard work.  My legs are fairly strong because, well, they have to haul my heavy backside around all day long, every day.  My arms, however, aren't accustomed to carrying much more than an armload of groceries or my increasingly heavy handbag.  I'm not throwing spears or climbing mountains, that's for sure.

Start on the wall.  This might sound silly, but you'd be amazed how much you can gain from doing 10-15 wall push ups a few days/week. 

Stand with your feet slightly apart, about 1 ft from the wall.  Place your hands approximately shoulder width apart at face level on the wall.  As you lean into the wall, support yourself with your arms.  Use the strength in your arms to push yourself back up to standing. 

Once you're doing these with ease, you can move to using the edge of your bed or table.  Maybe the arm of your couch.  Then move down to a stool.  Within a few weeks, you may find that push ups on the ground are not as daunting as they once seemed.

Do you have a simple exercise that has brought you some good results?  A favorite you love? One you hate?  Let us know!

Wednesday, September 26, 2012

30 Day Challenge: BEFORE!

For the sake of anonymity, I won't be using names here - just stats.
Below is where we are today.  I can't wait to see the "after" numbers!

F= Female
M = Male

Next to each person's letter/number combo, I'm listing their WTH (waist to hip ratio). 
(Ideally, women should have a WTH ratio of <0.80 - men, <0.95)

F1 - WTH: 0.98
  • Weight: 246 lbs
  • Chest: 45"
  • Waist: 50"
  • Hips: 51"

F2 - WTH: 1.0
  • Weight: 217 lbs
  • Chest: 40"
  • Waist: 49"
  • Hips: 49"

M1 - WTH: 1.05
  • Weight: 256.4 lbs
  • Chest: 47.5"
  • Waist: 48.5"
  • Hips: 46"

F3 - WTH: 0.92
  • Weight: 284.5 lbs
  • Chest: 49"
  • Waist: 54.25"
  • Hips: 58.75"

M2 - WTH: 1.05
  • Weight: 192 lbs
  • Chest: 38"
  • Waist: 39"
  • Hips: 37"

F4 - WTH: 0.90
  • Weight: 238 lbs
  • Chest: 42"
  • Waist: 44"
  • Hips: 49"

F5 - WTH: 1.0
  • Weight: 174 lbs
  • Chest: 37.5"
  • Waist: 40.5"
  • Hips: 40.5"

I hope everyone's Day One is going smoothly!

Sara: 30-Day Challenge - Let's do this!

I'll have a post later today containing the "before" info on those participating.  I think seeing how we all measure up to one another will be encouraging - we are all in the same boat, people!  I hope we can motivate and encourage each other throughout this 30 day challenge.

That being said, let's not make this a chore!  Let's have some fun.
To start us out, I wanted to share some fun quotes I've found.  Hope they inspire you...or at least make you smile!

Sugar is a type of bodily fuel, yes, but your body runs about as well on it as a car would. 
-- V.L. Allineare

American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it.
-- Dave Barry

The right diet directs sexual energy into the parts that matter.
 -- Barbara Cartland

There is definitely life after oat bran. All our nation has to show after years of that is diarrhea.
 -- Julia Child

As for butter versus margarine, I trust cows more than chemists. 
 -- Joan Gussow

My favorite animal is steak. 
 -- Fran Lebowitz

Cheating on weekends means you’re willing to be 5/7ths healthy.
--  Jim Mullanaphy
Once you’re sensitized to the negative effects of unhealthy choices, it gets easier to turn down what used to seem impossible to resist.
--  Mark Sisson, The Primal Blueprint

Suck it up, Buttercup.
-- Robb Wolf, The Paleo Solution

Monday, September 24, 2012

Sara: 30 Day Challenge! Who's In?!

After a weekend of gluttony, something has to give.
I'm almost done with Robb's book (finally!), so I figured this week was a good time to commit, full monty.

Starting Wednesday, 9/26, I will begin Robb's 30 day challenge.  I'll eat strict Paleo for 30 days.

So far, we have 4 others ready to start with me - so exciting!

Anyone else ready to commit with us? 

photo credit:

Tuesday, September 18, 2012

Recipe: Quickie Greens Side-Dish

I really wish I'd take pics more often, especially when I cook something I really like!

Here's an easy and quick side that has saved my bacon a few times when I'm faced with serving meat, and am getting sick of the ever present salad.

Bacon Wilted Greens

When I say "Greens" I mean whatever greens you have on-hand. Spinach, kale, Swiss Chard, cabbage, turnip greens, etc.  Whatever you've got down in the bottom of your crisper drawer. It's a great way to use up limp greens, because you're going to wilt them anyway.
  • Greens, several large handfuls (You need to experiment to see how many feeds your family after it's cooked down)
  • Bacon Fat
  • Lemon Juice
  • Shredded Parmesan (optional, for garnish)
  • Sea Salt

  1. Melt a tablespoon of bacon fat into a large skillet set on medium heat
  2. Add Greens and coat them well with bacon fat
  3. As the greens heat, they wilt. Stir and flip them constantly. They should be ready in 1-2 minutes.
  4. Once wilted to desired consistency, turn off flame, sprinkle with lemon, cheese, and salt to taste.

That's it!  It really couldn't be simpler, and it's really yummy.  I served wilted spinach last night with chicken brats, and it required almost no thought, and took less than 15 minutes for the whole dish.

Thursday, September 13, 2012

Sara - Paleo on a Budget: A Guide to Keeping Costs Down

For those that don't know me, I'm a married mom of three. 

Wait, let me clarify - mom of three boys that never stop eating.

When I first decided to try Paleo, I was doing it for myself.  I have inflammation issues that have caused me problems for years.  But the more I read and the more I understand, the more I want to bring my whole little clan over to the "dark side."  I want my boys to start off on the right track.  I want them to develop good eating habits now so that they don't have issues when they're older.

I'm aslo the primary grocery-shopper and "chef" of the house, so if I don't buy it or cook it, they don't eat it! (This includes my handsome husband, for the most part, too.)  I decided it was time to ease everyone into the "lifestyle."  Granted, we aren't 100% Paleo (I'd say we're about 70%), but we're getting there.

One of the biggest concerns I hear is over the cost of eating healthier.  I could sit here and discuss the costs of eating right vs. medical bills, etc.  But I won't.  Instead, I want to show you how I'm making it work.  Hopefully you can take something away from this, whether you're single, part of a big family, or anywhere in between.

Shop the Sales

This sounds like a no-brainer, I know.  Bear with me.

Don't just "shop" the sales, get the fliers ahead of time.  Use the internet - most stores post their ads online.  Many of them also allow you to create a shopping list with just a click!  Speaking of websites, did you know that many of them also offer coupons?  Kroger and other big stores let you load those coupons right onto your club card, so you don't even have to carry the paper coupons with you.  Other sites - such as and offer coupons of their own!  This was news to me!  I shop Sprouts often and if you combine their online coupons with their sales, you can save big.  (If you can also manage to shop on Wednesdays, you get the previous week's ad in addition to the current week's ad. Double the sales on Wednesdays!)

If you watch the same ads often enough, you'll also find patterns.  Don't get stuck in a rut looking for that item you love to go on sale - try something new!  Sprouts rotates their bulk goods, price-wise.  One week, raw almonds are on sale. The next week, it's cashews or pepitas, etc.  Watch long enough and your favorites will come back around. 

Plan your meals

Another "no-brainer," right? 

I list this after shopping the sales because the sales should inspire your meal planning.  Don't try to plan your meals first.  Take stock of what you already have on hand (don't forget the freezer) and then use what's on sale to figure out what you (or your family) will eat for the next week.  Again, don't be afraid to try something new.  There are so many Paleo recipe sites out there on the internet.  If something random is on sale, do an internet search and find a recipe.  Don't forget to plan for snacks!  If you have kids, get them involved as much as possible.  But DO NOT TAKE THEM TO THE STORE, if you can help it!!  I don't know about you, but I always spend more than I meant to if I take one (or more) of the kids along.

Buy in bulk

Granted, not everyone can do this, but sometimes it's worth it.  If your family loves strawberries and you find them on sale for a ridiculously low price, buy as much as you can afford.  Most veggies and many fruits can be frozen and eaten later. 

In fact, don't forget to check your grocer's frozen aisles for savings, too. We often buy organic frozen broccoli from Costco.  You can get 5lbs for under $6!  If you have a deep freezer, fill it up bit by bit - it can be a life saver later on.

Eat local & seasonal

Break out of the mold.  Don't spend your hard earned money buying produce that's not in season.  First off, it's more expensive.  Secondly, the quality will be lacking. 

Buy local when you can.  Find a produce co-op or CSA in your area.  We participate in Bountiful Baskets.  Granted, I have no idea what produce we'll receive each week, but that's part of the fun!  In the past few months, we've tried red corn, leeks, pluots, asian pears - and a dozen other items I would likely never have thought to purchase on my own.  A "basket" (which is two round laundry baskets' worth of food) is $15 and just about a weeks' worth of produce for our family of five.  (The more we get the kids into eating produce, the more I think we might need to get two baskets!)

For $25, you can upgrade to an all-organic basket.

Do the math

Finally, do the math.  Seriously.  Figure out how much you're spending on groceries and divide it by the number of people in your household and then divide that number by the 21 meals you're feeding them (or less if you are eating out, buying school lunches, etc).

My family only eats out maybe once a week now.  I make the kids' lunches, my husband and I eat leftovers for our lunches.  Our grocery bill has sky rocketed!  Oh my gosh, I thought, what am I doing?  I know we're eating better, but am I really saving us any money? Or am I putting us into the poor house with my quest for grass fed beef and nitrate free bacon?

On average, I spend $150-180/week on groceries for our family of five. (This includes the "basket" purchase.)  Let's call it $180, for argument's sake.

$180 divided by 5 people = $36.
As I mentioned, we rarely eat out.  Still, let's say we each eat out for lunch one day/week and go out for dinner one night/week.  So that means we're each eating roughly 19 meals/week from the groceries I buy.

$36 divided by 19 meals = $1.89 per meal.

$1.89 PER MEAL.   I was shocked when I realized that.

A school lunch costs $2.75! 
And let's not even think about what $1.89 would buy you at a fast food restaurant.

Try this yourself.  Compare what you were spending to what you spend eating Paleo.  No, you may not be able to afford all grass fed, organic, etc, etc, etc.  You do what you can.  You make the good stuff stretch, when necessary.  Add more veggies.  Add more fruit!  Don't give up on the idea just because you can't go full monty.

Don't just dismiss it as "too expensive." 

Reach outside your comfort zone and try something seasonal and local.

Stop buying sodas and pasta and bread.  Stop eating convenience foods. Plan ahead.

Please share your own ideas for saving money while eating Paleo! 
I know we can all use the help!

Wednesday, September 12, 2012

Recipe: Lacto-Fermented Pickles - Wicked Easy

Hey Folks!

I've been on a quest to make REALLY GOOD dill pickles.

I've done the canning thing, and I don't care what recipe you bring me, any pickle that is water-bath canned (meaning heated up to process) SUCKS.

Don't give me that "alum" and "grape leaves" bull-crappy...if they get heated, they get soggy.

I hate soggy pickles.

Do you remember those old fashioned deli style pickles?  The ones that were in a crock on the top of a deli counter? I do.  Big, fat pickles that crunched, and were sour and garlicky, and your mouth would water just by looking at them?

Dang, I need a napkin.

Well, folks, the secret is out. Those really good, and CRUNCHY deli-style sour pickles were "lacto-fermented."  This means they are made the same way sauerkraut is made - but putting them into a brine of salt water and spices, covered and left to ferment for about a week.

I've made one successful batch, and before that a not so successful batch.This was partly because the recipe I used had the salt to water ratio too high, so I adjusted it the second time to much better results.

The other reason is because I, um, sort of forgot about them, and they sat in the brine for 3 weeks before I tasted them. So they were infinitely salty, and basically inedible.

Live and learn!

I printed out the recipe I used, but I didn't save the URL, so I can't give the author credit. I'm sorry.  If you happen on this recipe, and it's yours, please tell me and I will give you all the credit you deserve.

Sour Pickles

These are a favorite of many and a lot of people miss them when going on a Paleo diet, but the naturally lacto-fermented kind is perfectly healthy, curncy and sour. This version is flavoried with garlic and dill. Your garlic will too lacto-ferment and can be enjoyed afterwards as it will be packed with flavor.

  • 1 gallon (16 cups) picking cucumbers, unwaxed ( I didn't have a gallon of pickles, I just used what I had, which was probably 5-6 cups)
  • 2 bunches of fresh dill (I didn't have any fresh, so I used dried, and way more, about 5-6 heads)
  • 16 cloves garlic (I used about 8)
  • 3T pickling spices (peppercorns, mustard seeds, bay leaves, cloves) (I used all but the cloves)
  • 5 or 6 T of sea salt (I used 5)
  •  12 cups of water (distilled if possible, but it's not necessary. I have city water, and they came out just fine)


  1. Soak the cucumbers in cold water for a few hours, then scrub them thoroughly to prevent any mold from forming during the fermentation process. (I also cut the tips off the cukes so that they wouldn't be bitter)
  2. Place the cucumbers,  dill, garlic and spices in your fermentation jar and sprinkle a bit of sea salt as you go a long (I did not add any extra salt, only what was in the brine).
  3. Prepare the brine of 5T of sea salt to 8 cups (I raised that to 12) of water, making sure to stir well to dissolve the salt and fill the fermentation jar with the brine so it covers the cucumbers.
  4. cover the jar and place it in a warm spot in your kitchen and allow the cukes to ferment for 5 to 10 days.
  5. A good way to know when it's ready is to taste it during the fermentation process. It's ready when you are satisfied with the taste.

Ok, so let's talk about a few things:
  1. it's best to use a glass container or an old fashioned crock. Metal will interfere with the fermentation process. I did see (and will reference below) a YouTube video where the author used plastic containers, and he said his results were just fine. I'm not gonna get all up in your business about it. The important thing about the container you use is that you have to have a lid that covers well and makes the pickles stay under the water. In the olden days, hypothetical Grandma would put her pickles in a crock and cover it with a plate held down with a stone. I put mine in an old crock-pot crock and inverted the dome lid it came with to hold everything under the water. Worked like a charm.
  2. Once the pickles taste the way you want them to taste ( and mine did after 3 days, so please test early and often), you can move them from your fermenting container to a smaller one with just enough brine to cover, and then refrigerate them.  This will slow the fermenting process, and keep your pickles from getting moooooooshy.
  3. You cannot can these pickles. Well, I mean, you can, but that means heating them up, and they will get moooooooshy.  Just eat them.  And then make more.  Seriously. They are easy, healthy, and best of all TASTY! I took some into work with me last week, and got some pretty darn good reviews.
  4. In my picture above, I also added some banana peppers to see if they tasted good lacto-fermented. they got bitter, so I'm not recommending them
 Here are a couple of YouTube Vids that I watched when I was coming to grips with purposefully fermenting food items that I was going to eat:

Monday, September 10, 2012

Recipe: Joie's take on Paleo Stuffed Peppers with a Pureed Cauliflower side

OMG these turned out so flippin' NOM! Who needs the rice filler?

I followed and tweaked this recipe... .The Caveman Gourmet's Stuffed Bell Peppers
I did a pound each of lean beef and Italian sausage
And my pic looks JUST like that one!! 

I served with pureed cauliflower.... (cauliflower, a bit of coconut milk, butter, garlic, chives, salt, pepper, some Parm cheese and a dab of coconut flour to tighten it up)

Sunday, September 9, 2012

Recipe: Sweet-n-Sour Cabbage with Hot Sausage, updated with Pix!

There's a little back story on this recipe. My mother in law had a falling-apart diabetic cookbook from the 60s, and in it there was a recipe she found for sweet and sour cabbage. Either she or I (and it was probably she) came up with the idea to add the hot link sausage to it, and I've been making it ever since.  I've passed this recipe down to tons of people, and even had it privately published in a cookbook at my place of employment. So, it's out there.

Tonight I changes one ingredient to make it more in line with the Paleo / Primal lifestyle. I say that, but know that there is still a sweetener in this.  I have found that honey raises my glucose, but slower, and not as high as processed sugar.  Just keep that in mind if you are in the process of going off the sweet stuff.

That said, it was GOOOOOOD! I'm super-stoked that it worked as well as it did.

Ok, so now here's the recipe:

Sweet-n-Sour Cabbage with Hot Links 

  • 2-3 slices of bacon OR one tablespoon of bacon fat
  • one large onion sliced into half rings, or smaller if you like
  • one large (or 2 small) red cabbage, cored and sliced, the thicker white parts removed (they tend to be bitter)
  • 1/4 cup honey
  • 3/4 cup apple cider vinegar (ACV)
  • one lb. of your favorite spicy link sausage, going as pure as you can afford***
  • large pot with a lid (I use a wok, but i don't recommend it, the vinegar will strip your seasoning off of it)

prep time: 10-20 minutes
cook time: approximately 20-30 minutes

  1.  in a large wok or stock pot, cook you bacon until crisp, set aside and when cool, crumble. Use the resulting bacon fat in the pan to cook the onions until partially translucent. 
  2. mix the honey and ACV with a whisk until incorporated in a separate bowl or glass (I use the measuring cup)
  3. slowly add sliced cabbage to the pot, alternating with a splash of the honey/ACV mixture. Coat the cabbage well each time, otherwise it will turn gray and look very unappetizing.
  4. once all the honey/ACV mix and the cabbage are mixed into the pot, re-add the crumbled bacon and put a lid on to simmer.
  5. cook the cabbage down to desired tenderness, stirring it once or twice. The more you let it cook down, the more the sweet-n-sour flavor permeates the cabbage. This takes about 20-45 minutes depending on how much cabbage you are using.
  6. cut up the sausage into 1-2 inch pieces (or cut each link in half) and mix into the cooked cabbage. replace lid and cook another 15 minutes, until the sausages are cooked thoroughly. You'll know when the skins have split.
  7. plate and serve. 
Now, you might be wondering which ingredient I swapped to make this more Paleo, and it was the honey. The recipe used to call for 1/2 cup of brown sugar.  Other than the addition of the sausage, there recipe is still the same as the one from my MIL's 1960's diabetic cookbook.

It struck me that 50 years ago, there wasn't the stigma of Fat = Fat. There were plenty of recipes in that book that called for bacon fat or lard.  It's only in more recent times that "health officials" tell you not to eat the fat.

That tells you something doesn't it?

***as far as the sausage goes, I really haven't really found a spicy "pure" sausage yet. YET.  I would love to find a nitrate-free / sugar-free hot sausage. This time I used Scott Peterson's Pure Beef Hot Link Sausage, and yes, there were nitrates in it.  But I'm always on the look-out, so if you find some somewhere, send me a note.

Also, if you want to make and have it be spice, this but can't/don't use spicy sausage, I've thrown in a teaspoon of dried red pepper flakes to the pot and gotten great results.

UPDATE (06/09/13):  I made this again last week, and took pictures.  They aren't great photos, but it's better than nothing. I've actually had a few requests for photos, so here you go!

adding the cabbage, and coating with the liquid mixture.

Cabbage cooked down, adding the sausage.

Viola! Happiness in your mouf!

Friday, September 7, 2012

Rachael: Update

I haven't updated in awhile.  Reason being, I haven't kept to Paleo very well lately in the last few weeks.  I was battling illness, then I went away on vacation, and I just haven't been able to buckle down and just plain do better than I think I should be doing.

However, I realized that I'm selling myself short.  Compared to the crap I've been eating in the last couple of decades, I'm doing pretty well. At least the scale and my latest blood work tell me so.

Since embarking on the Paleo style of eating, which I believe we started at the end of May, beginning of June I have:

Lost 25 lbs.and dropped almost one whole point on my A1C. That's big news!

If you are not familiar with the a1C, it's a blood test that shows a diabetic's blood sugar average levels going back for the past 3 months. How they gauge it goes something like this:

if you test at a 6.0 or under, you are considered a non-diabetic
if you test at 6.1 to 7.0 you are considered a diabetic with well-controlled blood sugar.
if you test at 7.1 and higher you are considered a diabetic with uncontrolled blood sugar, and are at risk for more severe complications as time goes on.

To give you an idea, in 2008 when I wasn't taking any medication or watching my diet at all, and was hospitalized with a leg injury, my a1c was 10.2. I was put on insulin while in the hospital, and converted to diabetic meds upon my release.

Since then, my numbers have gone down, but way slower than I'd like. I've had my meds adjusted over the years, and have made half-hearted attempts at controlling my diet, with mixed results.

Insurance will only pay for this test once every 6 months. So the previous time I'd had this done was in February 2012, and tested at an 8.2.  It was again, and improvement over the last test, but still not where I or my doctors wanted it to be.

So when I took the test again at the end of August, I knew that it would cover the entire time I'd been working on going Paleo (end of May/early June).

I tested out at a 7.3.

It's pretty amazing to have dropped almost a full point in 3 months.  My doctors were ecstatic and frankly, so was I.

I need to keep reminding myself that I am within .3 of being considered well-controlled.  If any of you know me personally, to be considered well-controlled with anything in my life is highly improbable. *snort*

As I said though, I've been letting life get in the way of my eating correctly for my body, and even though I don't have weight gain to keep me in line (yet), I have had some joint pain. I need to listen to my body, and not continue to make bad food choices.

But I also need to remind myself that I also don't eat like I used to.  I would say that my bread intake is less than 5% of what I eat. Or to put it another way, breads and processed carbs are in maybe 3-4 meals a week, instead of in every meal.

At 3 meals a day, 7 days a week, then a bread product (whether it be a tortilla or something like that) 3-4 times out of 21 meals is a heck of a lot better than what I was averaging before.

It's a balance not to beat myself up too badly, and yet not to let myself "celebrate" too much for what I have already accomplished.

And I really need to be more active here and on our companion facebook page in order to keep myself accountable.

Monday, September 3, 2012

Joie: Introducing Others to Our Paleo Journey

Joie ~~  introducing others to our journey~~

A girlfriend of mine at work was looking.... bigger. Not seriously overweight, but bigger.   And in pain.   So I asked her the questions...eating habits, how much tylenol (DAILY) yada yada.
She was interested.
But not enough to give it serious go.  "I can't let go of my diet Coke! Carbs are my life! No one can do this!"
Uh huh.

2 weeks ago she had a mild heart attack.  She's in her early 50's.  After her trip to the emergency room and being put on nitro glycerin pills .. she hunted me down.
"Please, Joie, can I borrow that book again?  The doc said if I'm lucky enough to MAKE it to the emergency room again.. I need to change my life!  And everything you were telling me... I swear your words were coming from his lips!"

This was enough of a scare for her to start the plan almost cold turkey.   She cleaned her kitchen, donating a lot of things to Houston's Waste Management.
Zero soda. Zero breads.  Zero dairy.  All of it.  She's exercising 20-30 minutes a day.  She is now in love with my Leslie Sansone.
I did tell here 100% compliance is  not mandatory.  But she's taking this seriously enough that it's all or nothing for her right now.  Maybe later she'll try the 80-20 school of thought.

I asked her a week into this, "When is the last time you took your tylenol?"
She stared at me.   Looked at her calendar.   And teared up.
"Not since I came home from the hospital.  OMG, Joie.  I've not had ANY.  I haven't even thought about it because I guess I don't NEED it now."

We hugged.  She's one of the lucky ones where the doctor is encouraging her to do this.
And she is now experimenting with foods and telling everyone who will listen when they ask her "you look better.  Why?"

All hail St. Paleo.

Saturday, September 1, 2012

Sara: Vote for me, please!!

I don't do this often, but I could really use your votes if you'd be willing to spare just a couple of minutes. This would really mean a lot to me!!

I've qualified for a cooking contest and the grand prize is $150 to Whole Foods! As you all know, I'm always trying to feed my family healthier foods, so this would help out quite a bit!

Please check out my recipe here:

To vote, just comment on the recipe. Easy peasy, lemon squeezy!!

Thank you all in advance. I appreciate you!!