I haven’t really been talking about it here but I’m still eating paleo most of the time (ie avoiding grains, starches, legumes, refined sugars, and dairy). As you can tell by what I’ve been posting, I’m not strict on it, and tend to have one/two meals a week that’s non-paleo. Last week was a blow out because it was birthday week, but I’m back on the train. Choo choo!
The reason I haven’t really talked about it much here is because I think it’s boring – who gives a shit about what I don’t eat? 🙂 But I do want to say that I feel so much better eating paleo. My digestion is better and I don’t suffer from sugar / cake / junk food cravings anymore. It’s very freeing! I (obviously) still enjoy the occasional indulgence. But when I do it’s a conscious choice for something worthwhile and delicious, and not just because it fills my stomach or satisfies an emotional craving. I do intend to stay on this indefinitely, but never fear, there’ll still be cake and dessert posts!
A really common question I get asked is: what do you eat for breakfast? Breakfast seems to be the hardest meal because normal brekkies are normally very grain heavy. I now have a few breakfasts that I make variations of and rotate through: mainly eggs, green smoothies and paleo granola.
Paleo granola isn’t real granola at all – it’s just a mixture of chopped up nuts and seeds with a bit of honey and spices. It’s really tasty though, and it’s also incredibly filling – I eat it with a bit of coconut milk and some fruit, and a small amount keeps me sated for hours.
There’re a ton of recipes online for paleo granola, but this a general rough guide to what I do – it can be made with any combination of nuts and seeds. I cut down the honey a lot (many recipes ask for 1/2 cup of honey) because the honey makes it very moreish – Thanh can attest to that. Every time he eats paleo granola, a kitten dies. And a lot of kittens have died so far.
- 1 cup cashews
- 1 cup raw almonds
- ½ cup pistachio kernels
- ½ cup pumpkin seeds
- A teaspoon of cinnamon
- 1 cup shredded coconut
- A couple of tablespoons honey
- Heat the oven to 180°C.
- In a food processor, add the nuts, seeds and cinnamon. Give them a quick blitz to roughly chop into smallish bits. Add the coconut and give it a very quick pulse just to combine.
- Spread the nut mixture out on a tray, and drizzle the honey over it.
- Bake in the oven for about 10-15 minutes, or until toasty. Keep an eye on them to make sure the nuts don’t burn.
- Allow to cool and pour into a jar, breaking up any clumps as necessary.
- Eat with your choice of fruit and milk/non-milk. A small amount is very filling and calorific, so don’t go crazy.