Tag Archives: daily update

The most important step

The most important step of all is the first step.

Even if you take it a thousand times? Let’s hope so.

Days 1 and 2 went well. I’m not having nearly the cravings I was when I did this last time. But I’m also allowing myself extra carbs since I’m still BF. Takes food to make food.

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This was day 1. 

Breakfast: 2 eggs, 7 raspberries, 3 slices bacon

Lunch: chicken quinoa and kale from costco. I am in love.

Second lunch: Salmon avocado salad

Snacks: all the almonds, 10 raspberries, salmon avocado salad, almond milk, blueberries

Dinner: broccoli, green bean almondine, zuchinni, roasted pork

Day two went according to plan as well. My five month old is teething again so I took a picture of absolutely nothing and just tried to hang on for the ride.

At the beginning of day 3, I weighed 5.3 lbs less than day 1.



One of the drawbacks of living in/around a major city is the cost of real-estate. Hence why our two-dog household resides on the second floor and why Miss Molly Moose may or may not use the balcony like a rest stop from time to time. I’m assuming its not the birds. Unless you’re my landlord. Its definitely the birds.

Its a good thing you're so cute. Otherwise, I'd make earmuffs out of you.

Its a good thing you’re so cute. Otherwise, I’d make earmuffs out of you.

The drawbacks, other than an insane neighbor, include a “no personal grill” policy which is equivalent to castration in the eyes of the hubs. For the first few months, we basically did without steak.



After the “d” word [divorceforyousingles] was thrown around a few times, we realized we needed to grow as individuals and find a way around our steak problem. Thus began the 8 month endeavor of figuring out how to cook the perfect medium rare hunk of meat on a skillet. #firstworldproblems

The key is pepper. Lots of pepper. All the pepper. For some reason, without something to separate the meat from the skillet and create a crust, the heat is too much and shrinks the contact area of the meat while cooking. Then there’s not great surface area to cook evenly. I’m an engineer. Heat is my thang.

Secondary to pepper is a good cut of steak. Pictured are 2.5-3″ thick fillets, but I use the same process for flank steak [4 min/side]. So start by peppering the fuck out of the top and bottom of the steak.

If you love yourself, wrap it in bacon. You can’t go wrong.

Now you’re ready to start cooking. Heat 1-2 Tbsp olive oil, per steak, over med-high in a THICK BOTTOMED, non-stick skillet. This isn’t something you want to do in your $4 walmart non-stick. What do you live in a trailer? Caphalon, ladies and gents.

Enter steak. Leave it ~5-6 min/side. Seriously, don’t touch at it. Don’t look at it. Leave it. Turn on the fan too because its going to burn your eyes as the pepper crusts. If your eyes are open, which they shouldn’t be. Stop looking at it. Steak is about trust.

After 5.5 mins, flip it, throw a pat of butter on top and repeat. At the 11 min mark pull it. Then repeat the 5 min no touching process on a plate, aka resting. Serve with some cab. While, I recommend this black cherry and mocha variety, you may want to ask some one classier.

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I was a child of the 90’s. I was present for a bit of the 80’s, but my awkward, define-yourself-as-a-person years occupied most of the 90’s. I vividly remember roller-blading around my neighborhood, seductively (I thought) licking my flinstone’s push-up, in training bra and high-waisted jorts, gel pen clad legs screaming “I ❤ DH,” and white crop top that proudly sparkled “WHATEVER” at the poor oncoming traffic. While I’ve since ditched gel pens and jorts, and replaced the hope of marrying DH (mostly, firstcrushneverdies) with the actual hubs, some things stick around.

Case in point – flinstone’s push ups. While I don’t want to know what made up 90% of my after-school snacks, I can only assume that like everything else in the decade, it was predominately corn starch. Not haute, not healthy, butnowimhungry. After my 4th pure barre class and a 2 mi jaunt in the woods in 6 in of snow, I wanted something sweet. I wanted push ups. It took a while to get the proportions right, but here is the final rendition of the healthified flinstones smoothie. Tell me what you think over a game of pogs.




  • 5 tangerines
  • 1/2 banana, frozen
  • 8-10 ice cubes
  • 1 1/2 scoops vanilla protein powder
  • 1 Tbsp greek yogurt
  • 1/4 c. water


  1. Place ingredients, ice first, in high powered blender.
  2. Blend on med/high for 10-12 seconds. Tamper ice down if needed.
  3. Drink and reminisce while watching Clueless.

Below are my eats for the day. Progress update and week one review tomorrow!


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Craving some stick-to-your-ribs comfort food on your snow day? Come over. I will make one pot for you and one pot for me. Friendship means no judgement when I don’t share. This is easily the hubs’ and my favorite recipe to date. I made it with a little potato thinking I’d have to warm him up to the idea, but not necessary! (which is good for paleo followers). I’ll be experimenting with more hash combinations this week so stay tuned. I think this would have been even better [if that’s even possible] topped with a fried egg.


  • 1 lb ground beef (90% OR LOWER)
  • 1 small yellow onion, chopped
  • 2 cups carrots, shoe string sliced
  • 2/3 cup hash browns
  • 2 tsp parsley
  • salt/pepper to taste
  • 2 Tbsp minced onion
  • 2 Tbsp minced garlic
  • 2 tsp red pepper flakes
  • dijon mustard for topping


  1. Brown ground beef in thick-bottomed skilled over med-high heat. Add half the seasonings to the meat while cooking.
  2. Remove ground beef from skillet, leave rendered fat.
  3. Fry up your veggies in the rendered beef fat (~6-8 mins). Its important to press them down to get them to brown. You really want crunchy parts. Add remaining seasonings.
  4. Return beef to skillet and toss.
  5. Top with dijon mustard.

Make sure you press the veggies against the pan to sear.

Aside from eating WAY TOO MUCH HASH on day four, I was really looking forward to my day off PB! I’ve really enjoyed it, but my body was ready for a break. I’ll be back to it on Saturday! Below are my daily eats, and amazing lunch.



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What is your least favorite childhood food? The one you remember performing theatrical gagging to at the dinner table to communicate to your soulless parents that your body was simply biologically incompatible with that food. Mine was brussel sprouts (or peas, or spinach, or iceberg lettuce, take your pick. iwaspicky. nowonderigotfat.). Whether it was bad cooking or just general childhood stubbornness that caused the aversion, there are too many benefits to reacquainting with our childhood culinary adversaries not to try.


So brussel sprouts. Aside from being polly-pocket sized cabbages and looking freaking adorable, there are many health benefits to consuming these baby bad boys. For one, heat treatment, aka cooking, doesn’t alter their detoxifying properties (much)! [1] Meaning, all of those raw foodies can suck it because it doesn’t matter when it comes to brussels. Second, they are a good source of protein for a veggie. One cup has only 38 calories and 3 grams of protein. [2] The eating regime I’m following is all about protein and if you want to know why…ask someone smarter…or just trust me, it works. They also have loads of antioxidants, vitamin C, blahblahblahimbored. Steam them for max fiber benefits (but an icky taste), or toss them in olive oil with some sea salt and pepper and roast for 10 minutes on 350 F and dig in.

crane medicineSIDEBAR: For me, the coolest part of Crane Medicine’s article was when he said, “Virtually no-carb foods, like meat and eggs, while low on the glycemic index, measure high on the insulin index. They don’t spike blood sugar, but they do raise insulin levels.”

If you need more reasons to variegate your veggie intake, read on, young philomath, read on. I absolutely adore TED talks. Here is one of my favorites and a big motivation for getting creative and branching out with your veggies. Dr. Terry Wahls presents how to properly fuel your body using lessons she learned at the subcellular level. I sat a Barnes and Nobel two weeks ago and devoured half her new book on fueling your body to overcome autoimmune disorders. She used nutrition to overcome MS and free her from a wheelchair. Crazy!

Below are my stats for the day. FYI – three days in a row of PB is too much. I decided in the first 5 minutes to really push myself and immediately got a cramp in my shoulder. Nothing says beastmode like having to put down your two pound weights.

Also, feast your eyes on my lunch and try not to envy.



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Do this. Do it today. Bathe in it. This is last night’s dinner recipe. Yesterday, the hubs g-chatted me about 20 recipes for shrimp (subtle much?) so guess what we had for dinner. This was a gem amidst a lot of food that was too hard to modify to fit my plan.



Head over to the Paleo Newbie for the full recipe. If you are doing low fat, lowering salt, or limiting AI foods, you can make these adjustments: 1 tsp old bay, 1/2 tsp coconut oil, 3 oz. lf turkey kielbasa, no salt added, increase pepper, no red pepper flakes. I would also nix the chicken broth. It was a weird addition and the dish doesn’t need it.

Here are my eats for the day. It wasn’t ideal, but I made it through day 3. I’ve had a killer headache for a few days and am missing my best friend advil like crazy.


We met friends for dinner to watch the Virginia game at Hooters. I knew it was going to be a challenge to find something doable on the menu. I opted for the garden salad, no cheese, no croutons, no dressing, with grilled chicken and buffalo sauce on the side. Not bad.

Pure Barre class two was killer.

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Some things always sound better in theory than they are in practice, kama sutra, getting a puppy, white couches, you know what I’m talking about. Changing eating and workout habits are always one of those things for me. I think, “This is going to be great. You’ll learn about yourself, you’ll be zen like the Dalai Lama, and you’ll look like a Megan Fox”…5 hours rolls by and I’m ready to chew on my shoes. Literally. “Are those puppy treats paleo? Was the wine bottle in the fridge made by sirens? daaaamn it….5 hours and 1 min down.”

This isn’t the expectation Dr. Moreno set in his book about the 17 day diet when it comes to clearing out sugar and eating cleaner:

  1. After 15 minutes: Dr. Moreno: “After the first morning of eating a healthy breakfast, your stomach’s satiety signals have registered in your brain and you feel full. You should feel mentally alert and energetic after just one meal.” HauteHungryHealthy: “Mmhmm, I’m doing this, oh yeah, I’m awesome. Maybe I’ll have some more water.” My mind feels faster and I’m a little jittery.
  2. After 3 hours: Dr. Moreno: “Your artery linings are able to expend to increase blood flow.”   HauteHungryHealthyMy mind is going far too fast…”wherearethesnacks, howlongis30days, makeagrocerylist, writeathankyounote, nowriteagrocerylist”
  3. After 6 hours: Dr. Moreno: “The HDL in your blood perks up and starts scouring LDL.”   HauteHungryHealthy: “I should probably make the bathroom my new office. How much can one person pee?” Attention span is around zero, evidenced by the length of time I’ve been staring at my incomplete grocery list.
  4. After 12 hours: Dr. Moreno: “Your body finally has an opportunity to burn the fat is has stored for energy because you’ve eliminated sugar.”  HauteHungryHealthy“CHIIIIIIIIIIIPS! pleaseohpleaseohplease, God, give me chips. If I have to drink one more ounce of water I’m going to break something.”  My focus is returning and I’m starting to calm down.
  5. After 16 hours: Dr. Moreno: “You get a restful nights sleep.”  HauteHungryHealthy: “Should I count sheep?…..Maybe chips.”

I’ve been through cutting sugar and carbs before so I knew this was coming and will likely last the first few days. Just know if you do this, plan to feel like a crazy person and don’t talk to anyone without a blackmail free agreement.

Below are my eats for the first day and a paleo friendly pork tenderloin recipe.




  • pork tenderloin
  • 1 1/2 bartlett Pears, chopped
  • 1 shallot, chopped
  • 2 tsp garlic
  • 2 tsp nutmeg
  • 1 tsp white pepper
  • 1/4 c. cider vinegar
  • black pepper to season pork
  • spray olive oil


  1. Preheat oven to 350, slice pork down center lengthwise, season with black pepper, spray pan with nonstick olive oil.
  2. Saute garlic and onion over med/high heat until golden.
  3. Deglaze saute pan with cider vinegar.
  4. Reduce heat to medium, add pears and spices. Cook until pears are tender ~10 mins.
  5. Place pear mixture in food processor and pulse until partially liquid, but with pear chunks in tact.
  6. Insert 1/2 the pear mixture into previous slice in pork, top pork with remaining 1/2 pear mixture, bake for 30 minutes.


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