(scroll down to the bottom of the page for the recipe)

So, the 21-Day Sugar Detox is finally over. Did I celebrate with a sugary sweet concoction? Nope, not at all.

I ate a hamburger with the bun and had a little homemade maple whipped cream in a cup of sugar-less coffee. The maple cream was fantastic … the hamburger bun? Definitely regretted it. It wasn’t that tasty and I didn’t feel well the rest of the afternoon.

It was just reaffirmation that my body really loves being grain-free. I’ve not had a single rheumatoid arthritis flare in the past few weeks and many of my PCOS symptoms have lessened dramatically. PLUS, I’m down TWO DRESS SIZES and thirteen pounds.

Hallelu-yer!!!!!

(Yes, channeling my inner Madea there for a moment …. Only folks with PCOS will understand how HUGE this quick and easy weight loss is … it’s usually darn near impossible, people!)

Yup, I’m officially grain-free and going to keep it that way.  I’ve decided NOT to focus on necessarily being Paleo, even though that’s really how I intend to eat.  I don’t have issues with dairy or the occasional meal of slow-cooker beans, so I’m keeping those.  Just the wheat and other grains are headed out the door.

SEE YA!

As of now, I’m the only one in the house embracing this way of living; my husband still adores rice and toast and homemade biscuits (grrrr…. one of my favorite comfort foods that has been hard to give up!) and the Kidlets are still gonna get sandwiches.  They aren’t ready to make the change and I don’t know (yet) if it is necessary for them.  I think we all have unique bodies and gastronomic needs and I do NOT believe that food is a “one-size fits all” kind of deal.  Paleo, grain-free, gluten-free, sugar-free, vegetarian … as far as I’m concerned, whatever YOU need to feel good and be healthy is what works for you.

Stepping off the soap-box….

The family IS, however, going to be eating (for the most part) grain-free at dinner-time.  I’m not going to start making two different meals to accomodate everyone; it’s a family meal and we’ll all sup together.  The only exception is when it comes to the Husband’s rice.  He dug his heels in at switching to cauliflower rice …. even though I TOLD HIM it’s delicious.  He refuses that change … wimp.

What We’re Eating This Week

Dinners

Kidlet Breakfasts

(alternating through the week)

Mommy Breakfasts

(alternating through the week)

Snacks

• Fruit, String Cheese
• Air-Popped Popcorn
• Grain-Free Chocolate Chip Cookies from the Against All Grain cookbook, by Danielle Walker (seriously my new FAVORITE cookbook — this woman is a GENIUS!)

Roast Beef and Kale Salad Recipe

And, now for the simplest salad EVER.  I don’t know that you can call it a recipe when you’re just throwing things together, but I enjoyed this salad so much and did NOT want to forget about it.  So, really, this is about me … writing it down so I can remember.

Sometimes I’m selfish like that.

(but you can try it too…. I’m not that selfish)

Roast Beef and Kale Salad

 

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This recipe serves one; you may double or triple accordingly for your needs

Author: Rachel Lacy

Ingredients

• 2 cups washed Organic Baby Kale
• 1 slice of Nitrate/Nitrite Free Deli Roast Beef, sliced in bite-size pieces
• 2-3 teaspoons Grated Parmesan
• 4-6 Organic Grape Tomatoes, washed and halved
• Cracked Black Pepper (to taste)

For Dressing

• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Balsamic Vinegar
• ¼-1/2 teaspoon Palm Sugar (optional ... may also substitute white sugar, turbinado, or honey)

Instructions

1. Pour the ingredients for the dressing into an air-tight container and seal. Shake vigourously to emulsify (blend together) the oil and vinegar.
2. Place the washed kale on your plate and top with the roast beef, parmesan, and sliced tomatoes.
3. Drizzle with the Balsamic Dressing and add cracked black pepper. Serve.

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