During my first night back at work, I ingested a few squares of dark chocolate, a Tanka bar, bone broth, and a garbage scramble filled with leftover bone broth meat, broiled asparagus, and bell peppers.
When I returned home in the morning, I helped hustle the boys to school before collapsing in bed.
The sun was still up when I woke up in the evening which actually made it easier for me to drag my booty out of bed. I whipped up a super fast supper: roasted broccoli…
…and meatballs inspired by a recipe in Eat Like A Dinosaur. This time, I added Penzeys Spices’ Shallot-Pepper seasoning and pan-fried the meaty orbs before finishing them off in the oven.
I reheated half a jar of Rao’s marinara sauce and tossed in the browned meatballs.
After I put the boys to bed, I broke open some parcels that came in the mail.
Fermented CLO/butter oil blend…
…and Sally Fallon’s Nourishing Traditions.
If it sounds like I’m getting all WAPF on you, I am.
While Fitbomb and I were down in Austin, I picked the brains of many sharp folks (Diane, Diana, Chris, Angelo, and Laura) who embrace both Paleo and the Weston A. Price Foundation (WAPF) Diet. Although I don’t agree with everything WAPF espouses – I can’t give up my SousVide Supreme and I’m probably not gonna resume eating grains – I’m totally down with a big chunk of their dietary guidelines.
In fact, I’m now a card-carrying member of WAPF and plan on attending their annual conference in November. I’m open to exploring new ideas in becoming a healthier me – plus, I heard the food at the conference is kickass.
I definitely think Paleo, Primal, and WAPF diets have a lot in common – we all promote eating unprocessed, nutrient-dense, whole foods based on an ancestral framework. Liz of Cavegirl Eats describes how all three diets meld together perfectly in this post as does Kristen over at Food Renegade right here. Quite simply, it just makes sense to me. Who cares about labels anyways? This is just how I eat.
Before I dashed off to work, I gulped down a teaspoon of cinnamon-flavored fermented CLO/butter blend.
It doesn’t taste all that icky – sorta like Big Red chewing gum. If you wanna learn more about why this stuff is good for you, read:
- Chris Kresser’s Guide to Smart Supplementation
- WAPF’s Cod Liver Oil Basics and Recommendations
- Chris Masterjohn’s Update on Vitamins A and D
- Cheeseslave’s Why Fermented Cod Liver Oil?
I know you’re all dying to know if I’ll be cooking up more organ meats…and the answer is YES!
Hey! Turn that frown upside down. My chef sister will be helping me create recipes so you know they’ll be tasty.0
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