Paleo Diet and Me

I'm back. There is a new look and new premise to the blog. I hope you enjoy as you read my adventures through life and the challenges we all face being healthy in the 21st century. A new feature which some of you many really like... I will be including recipes as I cook.

I am still running and working out on occasion, but since I not currently training for anything, there are some different focuses. The number one change of late is my diet. I have my lovely wife to thank for it. You might have heard of the caveman diet or primal diet, the paleo diet is another version of these diets. Think what would a caveman have access to and there you have it. Meats, fruits, vegetables, nuts. That is about it!

If you really think about it, it makes sense. You still have some carbs, but way less than what is recommended. The main fuel for your body becomes fat and your body has tons of protein for fuel and rebuilding muscle. You get tons of nutrients and fiber.

There is a learning curve for your body, which I am still in. But after one to three weeks on the diet, you end up with a ton more energy and feeling great. Don't think that because the diet is limiting, you don't get to eat well. Below is a dish I made the other night and I will say it is pretty good.


Chicken with Coconut Sauce
Serves 3

3 chicken breasts
1 onion (cut into slices)
1/2 cup mushrooms
2 cloves of garlic (minced)
1 Tbsp shaved ginger
1/2 juice lemon and zest
1/4 cup raisins
1/4 cup coconut juice
1/2 cup lamp stock (any kind of stock will work)
Salt and pepper (to season)
Coconut oil to coat skillet.

Flatten the chicken so that it cooks evenly. Season the chicken lightly with salt and pepper. Place a large skillet over medium heat. Once the pan is hot, add the coconut oil. Saute the onions until slightly browned. Add the chicken and saute for 3 minutes. Flip the chicken and add the mushrooms. Cook for 3 more minutes. Add the garlic and ginger to the pan. Cook for 30 seconds. Add the coconut milk, stock and lemon juice, lemon zest and raisins. Add enough water to cover the chicken. Allow the liquid to come to a simmer. After 10 minutes, flip the chickens. Allow the chicken to come to 165 degrees. Remove from chicken from sauce and let rest for 5 minutes. In the meantime, raise the temperature a little in the pan and cook down the sauce.

Serve the chicken with a ladle of the sauce over it.


You can save the sauce and add to other dishes. The chicken ends up very moist because of the poaching method. The sauce really makes this dish work. The raisins are a nice touch and something you don't see in very many dishes. The ginger and garlic are always a winning combination. I hope you enjoy.