This story is close to home for me as this one comes from the husband of one of our amazing gym members at Norcal S&C. Be sure to check out the recipes at the end! Thank you Kiel for sharing your story and in the words of Robb Wolf, “It’s almost like this stuff works!!”
Here’s my real life story about paleo:
My wife Yvonne joined Norcal S&C in March 2007 and has been a loyal member ever since. They encouraged her from the get go to change her diet. Originally it was a bit of a more zone/paleo combo but as Robb Wolf is the owner of this gym it became definitely more paleo focused soon enough. Over the past few years she has tried to convince me to “go paleo” with her. I gave it half-hearted efforts a few times (and saw results in weight loss) but always reverted back to my old ways of eating. She too went on and off it as it was just easier to cook the same food for both of us, but she remained more strict than I was.
I am an active guy, play tennis everyday, and don’t eat a lot of fast food, sweets, etc, but seven months ago I found myself on five different medications for things ranging from hyper tension to high cholesterol and tri-glycerides. This was also right about when Robb’s book came out. I am not much of a reader but got through that entire book very quickly. This time we both committed to really making the change to paleo.
Sarah was Yvonne’s trainer so we had lots of great support and recipes to get us going. We quickly found that we were eating a greater variety of more interesting and tastier food. My wife who had always been a food is fuel person and hated grocery shopping was suddenly very enthusiastic about creating meals and new dishes. Rather than a banana for breakfast, sandwich for lunch and grilled chicken with rice and veg for dinner, we were now having frittatas for breakfast, leftovers for lunch (which means meat and veg) and recipes ranging from Moroccan Spiced Beef, African Fish or Mexican Chicken Stew for dinner.
After one month of eating paleo I had my blood work run again. Already my cholesterol was down from 272 to 160 (with a 1.9 ratio) and my triglycerides were down less than a quarter what they had been. I had also dropped some weight and was feeling better.
I just had my 6 month blood work review this morning. I am now down 2 pants sizes (20lbs), my cholesterol is even better (3.2 ratio), my triglycerides are “perfect” according to my doctor and my C-reactive, the one thing that was a bit high last time, is now down from 5.7 to 2.3. I am now only taking medication for my hypertension (which is hereditary).
My doctor said to me that it made no sense medically but that my blood work keeps improving. She thinks I must have an angel on my shoulder.
My wife and I are very happy with our life with our Paleo angel.
Favorite paleo recipes courtesy of Yvonne and Kiel!
AFRICAN BAKED FISH AND EGGPLANT
- 1 lb of filleted white fish (sole, cod, rockfish)
- 1 large or several small eggplant(s) peeled and diced
- 1 can stewed tomatoes
- 1 red onion chopped
- ½ cup water
- Red pepper, black pepper, oregano & salt
In oven proof skillet sauté onions until slightly softened, add eggplant seasoning and tomatoes and water. Cover and simmer until tender.
Mash cooked vegetables (you can do this right in the pan)
Remove half of the vegetables
Distribute remaining vegetables on bottom of pan.
Place fish on top in single layer.
Cover with remaining vegetables
Bake in oven. 400 for 15-20 minutes
Roasted Brussels Sprout & Cabbage Salad
- ½ cup toasted pine nuts
- 1 lb brussels sprouts quartered
- 1 head of red cabbage very thinly sliced
- ½ cup dried cranberries
- 4 gloves garlic thinly sliced
- 2 tablespoons honey
- 7 tablespoons almond oil
- 3 tablespoons fresh lemon juice
- 1/8 tsp cayenne
- ½ tsp chile powder
- 2 tsp mustard
- Salt and ground black pepper
Preheat oven to 450. Toss brussels sprouts and sliced cabbage in large bowl with 2 tablespoons of the oil and season with salt and pepper. Spread out on cookie sheet and roast for 15-20 minutes until lightly caramelized and tender.
Meanwhile in a small bowl whisk lemon juice with the honey, mustard, cayenne and chile powder. Slowly whisk in the remaining oil and season with salt and pepper.
In a small pan heat a tablespoon of oil. Add the sliced garlic and heat until golden, about 1 minute.
Back in the same large bowl toss all the ingredients together. Serve warm or cold.