I’ve made a few posts now and you’re kind of getting to know me. So far you know I like to eat and I like to run and I like to talk about them. I’ve told you a lot about my workouts but I haven’t said much about the Paleo diet and how it works for me. So let’s discuss, shall we? Oh man, this will take me a couple of posts…
Oh, and I have a delicious Shepard’s Pie recipe for you today. It’s even taste test approved by someone who doesn’t eat Paleo.
If you haven’t read my “About” page I’ll give you a short recap. My husband and I were both overweight, he got diagnosed with diabetes in 2010, we had to get our act together. Actually, I thought I was ok. I started going to the gym because I had these two baby boys. I wanted to teach them how to be healthy and not follow in our footsteps.
After his diagnosis we went to a nutritionist and paid her a lot of money. She told him to eat lots of whole grains and fruit and low fat business. Well, I’m sure that works for a lot of people. Everyone is different. However, the advice she gave, did not help him. Who knew that all of those carbs would raise his blood sugar? Hmmm?
Moving on, Matt, my hubby over there, had a friend who had done a lot of research on the Paleo diet. He let us borrow the book, The Primal Blueprint, and the rest is history.
Matt went cold turkey, hit the diet and exercise hard and lost a bunch of weight. I was different. I did it slow and steady. I knew that bread was bad so I stopped eating sandwiches. Then I would cut out other stuff a little at a time. The better I started to feel the more willing I was to let the conventional food go.
That’s the thing, everyone IS different. You get to decide how and what you want to eat. We have learned that this works for us. At this point the way we eat has more to do with being healthy verses losing weight.
I know you all are busy folks so I’ll come back in a day or so and talk more about our little journey. However, I absolutely, positively, cannot leave you with those pictures.
Now go try my Shepard’s Pie and tell me what you think!
- 1 medium spaghetti squash
- 4 tbsp. grass-fed butter
- 2 lbs. grass-fed ground beef
- 2 stalks of celery diced
- 1 leak sliced and cleaned
- 3 carrots diced
- 1 small head of broccoli - cut into small florets
- 1 can diced tomatoes
- salt and pepper to taste
- 1 tsp. cumin
- 1 tsp. granulated garlic
- Stab holes into the spaghetti squash and microwave on high for 15 minutes or until it has a give to it.
- When cool enough, cut squash, scrape out seeds to discard, then scrape out insides onto a cookie sheet lined with a clean dish towel. Cover with another towel to soak up as much moisture as possible while the rest of the dish is cooking.
- Preheat oven to 400 degrees.
- Melt 2 tbsp. of the butter into the pan.
- Add ground beef, celery, leeks and carrots.
- Stir frequently until the meat is browned.
- Add the cumin, granulated garlic, broccoli and diced tomatoes.
- Cook until broccoli is tender and ingredients are incorporated.
- Transfer meat mixture to a baking dish.
- Cover meat evenly with the spaghetti squash.
- Salt and pepper the top of the squash.
- Divide the remaining butter into small squares and place on top of the squash evenly.
- Bake until the squash is golden. About 30 minutes.