Budgeting Paleo Diets
Do you find yourself pining for grass-fed filet mignon only to be turned away by the twenty-eight dollars per pound price tag? Don’t worry; with a little creativity and imagination, even those on a tight budget can stay true to their Paleo roots. The following tips will help get you started.
BUY IN BULK
• Raw nuts, dried herbs and spices, and even herbal teas can be purchased in large quantities from the bin or bulk section of your local grocery store or supermarket. This not only saves money but is eco-friendly because it reduces unnecessary packaging.
• Take advantage of poultry, meat, and fish specials and sales. For most single people, the refrigerator’s freezer section is just fine. You can store enough frozen meat, fish, and poultry to last a few weeks. If you have a large family, consider buying a dedicated freezer.
• When fruits and vegetables go on sale, buy a large quantity and choose recipes that will maximize their use during the week. For instance, serve spaghetti squash with marinara sauce when tomatoes go on sale or make a big batch of fresh salsa. With a little planning, you can take advantage of sale prices while preparing delicious meals for your family.
• Buy whole meat rather than precut, skinned, and boned selections. You can easily skin a chicken breast yourself and save quite a bit on the price. Similarly, take advantage of the lower price per pound of large roasts and simply slice them into smaller, more convenient portions, which you can then freeze.
BUY LOCALLY GROWN FOODS
• Let your food and meal choices be influenced by local and seasonal availability. Locally grown foods are almost always less expensive than their foreign counterparts. You also reduce your carbon footprint when you buy food from farmers’ markets and local grocers.
• Be flexible with recipes and modify them to accommodate locally grown foods. Many of our recipes have plenty of room for improvisation and ingredient substitutions. Don’t be afraid to try something new by making practical adaptations.
DO IT YOURSELF
• Do you love almond butter but not the seventeen dollars per jar price tag on the raw, organic variety? Investing in a small nut grinder might be worth your while. Buying nuts in bulk and grinding them yourself can result in delicious new blends. Walnut butter spread on celery sticks makes a quick and easy Paleo snack.
• Another great money-saving idea is to make your own jerky, dried fish, or dried meat. Home dehydrators are inexpensive and can also be used to make dried fruits and veggies. Dried banana slices are delectable.
GROW IT YOURSELF
• Start a little backyard garden. Find out which fruits, vegetables, and herbs grow well in your climate and locale. Nothing beats homegrown baby lettuce, radishes, tomatoes, and scallions, and these can be grown just about anywhere. You even can set aside a small part of your yard for strawberries, raspberries, blackberries, and blueberries; these also grow well in most climates.
• Start a food cooperative in your neighborhood. You might grow basil, oregano, and rosemary. Your neighbor will grow tomatoes, while someone across the street will cultivate squash. Before you know it, everybody benefits as your garden-fresh fruits and veggies mature and are harvested throughout the summer and fall.
Choose Organic Wisely
Should you spend your hard-earned money on organic produce? Are there any health or nutritional benefits to it? The scientific literature generally has shown that except for a slightly higher vitamin C content in organically produced vegetables (but not fruit), no differences could be demonstrated for any other vitamins or minerals. So if you’re considering buying organic produce for its greater nutrient content, it’s just not worth it.
However, one important difference that does stand out between organic and conventional produce is in the levels of nitrate. Nitrate concentrations in organic fruits and veggies are consistently lower than in conventional produce. By and large, neither conventional nor organic produce exceeds nitrate limits established by the World Health Organization and the Environmental Protection Agency.
Organic produce also usually contains lower pesticide levels than generic supermarket produce. Because increased environmental and dietary exposure to both nitrates and pesticides is associated with an elevated risk for developing certain cancers, you may want to consider going organic.
Reinvent Leftovers
There are no hard and fast rules when dealing with leftovers. Use your creativity to turn last night’s dinner into tomorrow’s new and exciting dishes. Have you prepared too much turkey for tonight’s dinner? Put it in the fridge, and tomorrow evening dice it and add some curry powder, olive oil, a handful of raisins, and some chopped apple, and you’ve created a sumptuous turkey salad to enjoy on a bed of mixed greens.
Finding novel and creative ways to keep Paleo dining at the center of your healthy lifestyle is the goal. Try to get your friends and relatives involved. Invite the kids, your spouse, or your room-mate along as you plan, prepare, and cook Paleo meals. Join various Internet Paleo support groups, trade recipes, visit ethnic markets to find brand-new ingredients, or even take up hunting and fishing. By establishing and maintaining Paleo eating habits, you’ll guarantee yourself and your family a lifetime of good health and well-being.
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Paleo Breakfasts
Paleo breakfasts may take a little while getting used
to, because they generally are quite different from what you may be accustomed to. But don’t let these differences worry you; our Stone Age ancestors’ food choices for breakfast are exactly what we need in our modern world to maintain even energy all morning long and reduce our risk of numerous chronic diseases. Morning meals for our Paleo ancestors were based on more than two and a half million years of evolutionary wisdom, and current studies of hunter-gatherers show that if they ate breakfast at all, it was typically a little bit of yesterday’s kill.
If you are like most Americans, you are used to a breakfast that is a high-carbohydrate meal including some sort of cereal (oatmeal, boxed cereal with milk, bagel, sweet roll, buttered toast, pancakes, waffles.), with coffee and fruit juice. The other option for “born in the USA” breakfasts is a high-fat, stick-to-your-ribs meal consisting of bacon, sausage, or ham with eggs and hash-brown potatoes.
Salmon steaks and chicken breasts usually aren’t on very many breakfast menus, but they should be. Paleo morning meals were typically high in protein and low in carbohydrate and fat and consisted of leftovers from the animal that was killed earlier. Accordingly, a common breakfast for Paleo Dieters might be slices of cold London broil or cold crab legs (left over from last night’s dinner), and half of a cantaloupe or a bowl of fresh strawberries.
As we get more and more into this way of eating, many of us eat not only meat and fish for breakfast but also veggies. It’s not so unusual to eat onions, bell peppers, and chopped tomatoes in your omelet, but broccoli or asparagus spears as a side dish may sound a bit odd at first. However, it is entirely our cultural biases and not our nutritional needs that have determined our idea of a suitable breakfast. So go ahead—try fish or meat first thing in the morning, along with some fresh fruits or veggies. You’ll soon find yourself looking leaner, and you’ll feel energized all morning long.
If you prefer a more traditional breakfast, eggs are a great way to start your day. Eggs are a highly nutritious food that is a good source of selenium, vitamin A, B vitamins, and certain minerals. In addition, almost all supermarkets now carry eggs that are enriched with the healthy long-chain omega 3 fatty acids, EPA and DHA. Most recent scientific studies show that regular egg consumption (seven per week) does not elevate your blood cholesterol level, nor does it increase your risk for heart disease. Rather, regular egg consumption increases the good HDL particles that remove cholesterol from your body while simultaneously reducing the artery-clogging small dense LDL particles that promote heart disease. So go ahead and regularly include these healthful foods in your breakfast.
So Cal Omelet
Not just for breakfast, omelets are a great source of protein, any time of day. Try this vitamin-packed dish morning, noon, or night. SERVES 2
4 omega 3 eggs
1 tablespoon extra virgin olive oil
1 cup chopped spinach
1 teaspoon finely chopped fresh basil
Freshly ground black pepper
1 small avocado, thinly sliced
In a small mixing bowl, whisk eggs until frothy. Heat oil in a small skillet over medium flame. Add eggs. Using a rubber spatula, gently lift the edges of the omelet and allow uncooked egg to run off to the sides of the pan.
When eggs are almost set, layer the spinach over half of the omelet, sprinkle basil and pepper on the other half, and fold one half over the other. Reduce heat. Cover and simmer for one minute.
Cut in half, slide onto two plates, and garnish with sliced avocado.
Turkey Gobbler’s Omelet
For turkey lovers, this recipe offers a delicious combination of meat and eggs to pack a powerful protein punch. SERVES 2
4 omega 3 eggs
1 tablespoon extra virgin olive oil
1 small red tomato, chopped
2 ounces Roasted Turkey Breast (page 90)
1 teaspoon chopped fresh dill
1 teaspoon dried tarragon
Freshly ground black pepper
In a small mixing bowl, whisk eggs until frothy. Heat oil in a small skillet over medium flame and add eggs. Using a rubber spatula, gently lift the edges of the omelet and allow uncooked eggs to run off to the side of the pan.
When eggs are almost set, place tomato and turkey on one side, sprinkle with dill and tarragon, and fold in half. Cover and simmer for one minute.
Cut in half and slide onto two plates. Season with fresh pepper to taste.
Fired-Up Steak and Eggs
For a healthy start to your day, enjoy this subtly sweet dish made from the freshest ingredients. SERVES 2
1 tablespoon extra virgin olive oil
1 green bell pepper, cut into strips
½ small onion, finely chopped
½ teaspoon chopped fresh basil
½ teaspoon dried rosemary
2 ounces Beef Tenderloin Roast, cut into strips (page 98)
2 omega 3 eggs, beaten
Freshly ground black pepper
Heat oil in cast iron skillet over medium flame. Add peppers, onions, basil, and rosemary and sauté for five minutes.
Layer with beef and continue to sauté one minute. Pour in eggs and stir all ingredients for two minutes.
Season with freshly ground black pepper to taste.
Eggciting Veggie Frittata
This simple veggie and egg dish, originating in Italy, is served open-faced, fresh from the oven. SERVES 2 OR 3
2 tablespoons extra virgin olive oil
1 red bell pepper, thinly sliced
1 small yellow onion, thinly sliced
1 garlic clove, minced
2 ounces white mushrooms, thinly sliced
4 large omega 3 eggs, beaten
Preheat oven to broil.
Heat oil in a cast iron skillet over medium flame. Add pepper, onion, and garlic. Sauté while stirring for about five minutes or until tender. Mix in mushrooms and continue cooking for five minutes, stirring occasionally. Pour in eggs and continue to stir occasionally for two additional minutes.
Place in oven and broil for three to four minutes until eggs are browned on top and firm to the touch.
Chick-Veggie Heaven
The versatile chicken lends so much of herself to our breakfast table. Forgo the eggs and enjoy the meat to get a scrumptious jump on your day. SERVES 2
2 tablespoons extra virgin olive oil
1 small yellow onion, chopped
1 garlic clove, minced
8 ounces fresh asparagus, chopped
1 large carrot, cut into matchsticks
8 ounces leftover Roasted Trussed Chicken, shredded
(page 82)
8 ounces fresh, raw spinach
Juice from ½ lemon