Written by: Diane Ferritto
Two weeks ago I shared a little bit about my heritage and how my appreciation of food began. I’m sure you know that just because your parents raise you a certain way, that doesn’t mean that you match a blueprint of upbringing. If that were the case, I would not have been a vegetarian for two years and I certainly would not be testing out the Paleo diet now.
If you’re an athlete, or avid Crossfitter, you may already know that lean meats, proteins and vegetables make up the base of this diet followed by some fruits, nuts and seeds which contain natural, healthier fats. But for the rest of us, it means that anything processed (read: out of a box/prepared- Hamburger Helper, Lean Cuisine, McDonalds, etc.) or made with sugar, grains, dairy and all those crave-worthy, comfort foods are off the menu. So no French fries (they are a starch and made with about 3% actual potatoes), no Lucky Charms or Ramen noodles.
I have just completed my third week of caveman-style eating. Luckily, Thanksgiving was a cheat day. But it’s going great! And I’ve always been a carb-ivore! It’s absolutely NOT an easy thing to do— cutting out all the carbs and sugar turned me into a scary individual for the first 48 hours BUT since then I’ve seen some substantial and long term changes (yes, for three weeks). I’ve lost weight, I feel more energetic and I’m not craving a snack every few hours.
So I wanted to share a quick recipe (modified from the November 2012 issue of Women’s Health Magazine) for you that’s 100% Paleo and will satisfy any growling stomach. It’s super easy and you can make it in just a few minutes! However, if you don’t like vegetables, I don’t know what to tell you! Enjoy!
Cauliflower Flat-Belly Snack
2 cups cauliflower, chopped
1 red bell pepper, chopped
¼ C fresh basil, chopped
1 or 2 Tablespoons of safflower or olive oil (I use safflower oil for something different!)
Salt and pepper to taste
Heat the oil in a large pan over medium heat. Add the vegetables (or use others not listed!), basil, salt and pepper and cook on medium heat until slightly tender (but not mushy!). Then transfer to a baking sheet (lined with parchment paper for easy cleanup) and roast under a broiler for 10 minutes. Voila!
Filed Under: Arts and Life