I have recently returned to Paleo, knowing that is what makes me feel best. In January I went keto Paleo, only to come off of it at the end of June because I developed trouble digesting fats due to an external event that kicked off whole body inflammation. I had to go to a high carb, low fat diet that included beans and non-gluten grains.
While I didn’t gain weight eating that way, I watched myself slide into a total lack of energy and brain fog. Then came body aches, stomach issues and muscle pain. Finally, after a lot of work, my ability to digest fat improved over several months and I have been able to return to Paleo again.
Within 48 hours of returning to Paleo, I began improving.
So I am Paleo but not keto Paleo for now. We’ll see what the future holds as to whether I return to keto after more healing and plenty of testing. I remain avocado, gluten, dairy, pork, nightshade and egg free, all due to intolerance/allergies. We continue working on healing my body.
Since my return, I’ve rather been at a loss on how to feed myself again. Diet shifts always catch me off guard and I have to rethink menus. I tend to assign meals based on evening activities and who is cooking, so as to not overwhelm the cook. You’ll see my focus is on simple meals that are quickly prepared for the cook’s skill level.
That’s especially true right now as we’re working on a whole-house declutter as part of the renovation as we prepare to play musical rooms. In the next 6 weeks, we hope to go from a 3/2 to a 4/3 with two master suites and an office. Everyone will permanently move to a different bedroom as part of the remodel that will then proceed and I will claim one bedroom as an office. The other office has already been completed and Jeff has moved into it. We will lose all our current storage area in our home, so we must pare down a lot as part of this whole house remodel. There will be no more storage, everything we keep will now take up living space, so we are getting rid of a lot. My goal is to let go of over half of what we own as we work through this process. I’ll post in more detail about this soon.
We also typically cook enough for lunch the next day, plus extra leftovers. It isn’t uncommon for us to make 12 servings for a normal dinner. We eat 4, have 4 for lunch the next day, then the remainder goes into the leftover pile for whoever needs a meal on the weekends or it feeds the freezer. It can make a quick breakfast when needed, especially if I don’t feel like cooking for myself in the morning.
We’re also working on cleaning out the freezers of ingredients, as they’ve gotten a little too full. We’re also rotating the pantry as we remodel our house and using up items that need to go. I’ll talk more about the whole-house remodel soon.
My family isn’t Paleo all of the time. You’ll see here that we typically fix two separate breakfasts as they eat grain at breakfast. I also allow them to fix things I can’t have due to intolerances, like chili. They enjoy those foods and it’s nutritious to someone who isn’t intolerant/allergic, so there’s no reason why they should miss chili even though I can’t tolerate tomatoes right now.
This week’s prep work
- Roast two chicken, debone meat and make stock
- Prepare fat bombs and gelatin to have on hand as snacks
- Make soup and stoup. Lots of it.
This week’s menu
- Fried eggs for the kids, an apple with sunflower butter for me
- Curried pumpkin soup with added chicken for me, potato soup with bacon for the kids
- More soup with roasted chicken and sauteed kale
- Muffins for the kids, pumpkin noatmeal for me (recipe coming soon)
- Leftover roast chicken, sauteed kale, salad
- Meatloaf (minus the ketchup topping because nightshades) with fennel, apple and pomegranate salad and roasted broccoli
- Oatmeal for the kids, pumpkin noatmeal for me
- Leftover meatloaf and veggies, green salad as needed to stretch the meal
- Grilled chicken thighs with grilled asparagus, yellow squash and zucchini if the weather allows grilling. If not, we bake it instead but it isn’t nearly as yummy.
- Plantain waffles for me, pancakes for the kids
- Leftover grilled chicken thighs with Ranch Brussels sprouts
- Chili for the kids, leftovers for me
- Broccoli soup for me, scrambled eggs for the kids. Bacon for them from the freezer.
- It’s taco Tuesday… On a Friday. 🌮🌮🌮 Insert Lego emoji here. Tacos with plantain or romaine wrappers, taco shells for those who can handle corn, which doesn’t appear to be me.
- Chicken stoup. Sroup is soup that has loads of veggies in it. Soup usually has a lot more broth than solids. Stoup is teeming with solids so that it’s more filling.
- Butternut squash puree with coconut cream for me, free day for the kids. They pick what they want and fix it themselves.
- Leftover tacos for me, chili or sloppy joes for the kids (cook’s choice). Excess feeds the freezer.
- Sunday morning is always ‘fend for yourself.’ Church starts at 9, don’t be late! We normally heat and eat any leftovers or grab something previously frozen to heat up.
- Jeff makes lunch every Sunday. He picks up whatever he needs on the way home from church, if we’re out of something, and he handles the whole meal. He normally grills something.
- Sunday evening is leftovers or fend for yourself.
I often now turn to Pinterest for meal ideas over Facebook and individual blog feeds. It seems to be a lot easier to quickly pick items searching for key words. Between that and my personal recipe archive, I can plan menus quickly.