My Grand Experiment

Just before the finish line of my most recent half marathon.

     I've been basically conducting my own little experiment with running and diet since the beginning of the year.  Let's just say my dietary choices were pretty out of control over the holiday season and I gained 10 lbs in the space of about two months.  Something had to be done!  I needed to get back to basics for paleo/primal.  I started looking into options that were on the paleo spectrum but also helpful for endurance athletes.  I looked into Loren Cordain's Paleo Diet for Athletes but it seemed like more carbs than I could reasonably function on.  Every time my carb levels go up, I gain weight.  I tried doing their program during my training for my first half marathon last fall and gained fat.  It'd be nice to be able to say it was muscle, but my pants got tighter and I got more of a belly.
  
So, in my googling, I found a few discussions referring to The Art and Science of Low Carbohydrate Performance by Jeff Volek and Steve Phinney.  Their research on low carbohydrate diets actually enhancing performance for endurance athletes (after up to a 6 week transition period) was fascinating to me, so I figured I'd try it out for a while.  I highly recommend reading it to see what they say before anyone starts criticizing it.  Recently, for instance, a low carb athlete won the Western States 100 race!  

Low and behold I started dropping pounds (like most people do on a low carb diet), despite not having yet picked up my mileage for my half marathon.  Volek and Phinney do recommend use of non-caloric sweeteners, but I just cut out sweets aside from occasional berries.  I ate nuts and lots of veggies and lots of fatty meat and dairy.  Honestly, I think I should probably cut the dairy out, too, because I think it is related to some of my problems like acne, but I just haven't gotten there yet (or maybe ever).

The first couple weeks were tough, cutting back that much, but after that it felt normal and I didn't mind not having the sweets that I used to crave, though  I did eat the occasional piece of dark chocolate.  I kept track of my diet for the first few weeks on sparkpeople.  It was really enlightening how many incidental carbs I was getting without realizing it.  A lot of people end up with "carb flu" starting any kind of low carb diet, but I didn't - presumably owing to my somewhat low carb diet in the past following paleo/primal.

I was training for the Greater Binghamton Bridge Run Half-marathon, which was beginning of May.  Once I acclimated to the diet, my running was just fine, though I did bring some "bonk-protection" (a bit of sugary something-or other) and drank coconut water on my longer runs, but even my 13 mile training run, which was over 2 hrs of running, I felt completely fine and did not have to break out the emergency sugar.

My results:

 I'm pleased with this diet and how functional I am as an athlete on it, but recently I've read more about super low carb and cortisol, so now I'm not exactly sure what to do.  I've struggled with adrenal fatigue (aka overtraining, except mine was just from stress in life, not stress from exercise) in the past and am not overly interested in hitting that again. It was fascinating that I didn't really get hungry ever, though, and found my "full" response.  I would get through half of what I normally wanted to eat and just be... done.  That never happened before with my regular old paleo/primal diet.

In terms of my running performance, I PR'd by 10 minutes (1:54:06), which was awesome, but I'll admit that I trained much better for this race than I had for my last. 

Overall, I'd recommend people try this for a couple months and see how you feel.  Maybe it'll be great!  Maybe you won't notice much of a difference.  Definitely read the book, though, because the research is FASCINATING!  It really put a twist on my thinking about the need for carb loading, etc.

Chicken Mole "Tacos" with Cilantro Lime Sour Cream

Yesterday was my husband's birthday, so I made his favorite dish: Chicken Mole Tacos... or as my husband puts it "the most delicious thing on Earth."  Mole (said mol-ay - like the end of the word "guacamole") is a kind of Mexican sauce involving chocolate.  It is not sweet, but instead is rich and savory and delicious.  My first exposure to it was once when I was visiting Ithaca, NY.  My mom and I stopped for lunch at Viva Taqueria, where they had it on the menu.  I had heard of it, but never tried it before so I went for it, of course.  I couldn't wait to see what this savory chocolate dish was all about.  Well, it was fantastic, cravable.  I was talking about it for weeks afterward.

Fast forward a few years and I was completely craving it, but we didn't want to drag the kids to Ithaca just for that, so instead I decided to try and make it.  I did some basic research online and the recipes either seemed ridiculously complicated or I couldn't see how they could possibly end up tasting like what I wanted.  Back then, we ate it on a flour tortilla as a taco, but now, as you can see, we just make a pile of it all on our plates.  It's perfectly delicious either way.  My husband and kids like to put it on a bed of refried beans, but I prefer it without.

I hesitate to call this paleo/primal because the few chocolate chips in it are not, but you could easily add a squeeze of honey instead to get that slight sweetness it seems to need.  The sour cream also would not be paleo, but would count as primal, I believe.  We serve it with guacamole and cilantro on top.

Anyway, here is the recipe I came up with.  It makes enough mole sauce for the five of  us for two nights, so I generally freeze half for a faster dinner on another night.  We have made it with chicken and pork and both meats are excellent with the sauce.

Mole Sauce:
2T olive oil
1 onion, diced
3-4 cloves of garlic
3T chili powder
3T cumin
1 can green chilies
2T cinnamon
2c chicken broth
1 can diced tomatoes
2 large or 3-4 small chipotle chilies (dried, chopped)
3T almond butter
1/2c semi-sweet chocolate chips
3T cocoa powder
salt to taste

In a medium saucepan, heat oil to medium.  Add onion and saute until onion is beginning to be translucent.  Add chili powder, garlic, and cumin.  Keep stirring so garlic doesn't burn and let the spices meld - a minute or two.  Add green chilies and cinnamon and saute until liquid from green chilies is fairly dry.  Add chicken broth and diced tomatoes, and the rest of the ingredients.  Stir well and heat thoroughly.  You want to give it enough time for the dried spices and chilies to rehydrate and fully flavor it.  If the sauce is very thin, cook down until it's a bit thicker.  If sauce is too thick add water until it's thin enough that you can blend it without trouble.  Think thick ketchup.  Put sauce in blender (or use a stick blender) until pureed.  Set aside.

Cilantro Lime Sour Cream

1 c cilantro, chopped
1 c sour cream
2 T lime juice
sprinkle of salt

Put most of the cilantro in a bowl to be used as topping for your tacos.  Put a couple tablespoons worth into sour cream.  Add lime juice and salt.  Mix up.

Shredded Chicken

For our family of 5 we use a couple pounds of chicken thighs for this and I cook them in the pressure cooker.  I imagine you could do it in the crock pot, too.  We get boneless, skinless chicken thighs to make shredding them easier.  I put them in the pressure cooker, cover with water, add a bit of salt and then bring to pressure for 7 minutes and then let it sit for 7 minutes before releasing the pressure.  The entire idea is that you need the chicken to be ready to fall apart on it's own.  As a side note, in a pinch, the water from the chicken can be used in the mole sauce in place of chicken broth, but it doesn't give quite as full a flavor.  Once the chicken is cooked, I put it in batches into my stand mixer and let 'er rip.  I love this - it has saved me so much time over the year that I've known it.  I found it out from this pin on Pinterest.  Takes all of five minutes or something instead of 30 minutes with a couple forks.  After that, I mix in a bit of the mole sauce to give it a bit of flavor.

Beyond that, we just use the Wholey Guacamole brand guac because I'm lazy like that.  And then my husband makes margaritas!  YUM!

Homemade Ketchup and Yogurt Cheese

For the past couple years, I've been making ketchup at home instead of buying the store-bought version of ketchup.  I started because I wanted to avoid the amount of sugar (and high fructose corn syrup) in regular ketchup (and the preservatives, etc.) and just basically to eat high-quality food.  Since then, however, I've found that making a fermented recipe means my ketchup has probiotics in it!  What an easy way to get probiotics into my kids daily, while cutting out the sugar they were getting in the store-bought ketchup!  Beyond that, I've heard store-bought yogurt has hidden gluten in it.  Basically, it keeps making more sense to make my own, as I learn more.  As an added bonus, I get  yogurt cheese out of the experience, too!

Originally, I had tried a recipe from DIY Delicious by Vanessa Barrington, but then I found the fermented ketchup recipe from Nourished Kitchen.  I had been on a learn-to-ferment kick, anyway, so I dove right in.

Don't be surprised, if you taste it pre-fermentation, that it's NASTY.  That was my experience, anyway.  I tasted it thinking "hm, wonder what to expect" and it was not at all appealing.  So, since I had made it already anyway, I figured there was no harm done in letting it sit in a cabinet for a few days and then seeing if it had gotten any better.  And WOW!  After fermenting it was fantastic!  Now, I will admit, I am not generally a huge ketchup person, and neither is my husband.  This was mostly for my kids. After making this fermented ketchup, though, we were both curious so we tried it out.  My husband now uses it as his go-to condiment!  Totally worth the time and effort.

I make a double batch each time, because we go through it pretty fast.  Also, I use canned [organic] tomato paste (oh the shame!) for the convenience factor, and it generally needs a LOT of thinning out from the raw apple cider vinegar, so when I make it, it has a lot more vinegar than what the nourished kitchen recipe calls for... and it's still not really thin enough that I could reasonably put it in a squirt bottle.  I tried that... it was a fail.  I'd also like to highly recommend using wide mouthed mason jars for this because it can be a bit difficult to get into a narrower mouthed jar.

The bonus is that in the process of making ketchup, I get some yogurt cheese.  Why?  Well, I use yogurt to make the whey for the recipe.  If you're sensitive to dairy, you can try using goat yogurt to make whey - that worked pretty well when my son was dairy sensitive.  Alternatively, you can buy "vegetable starter culture" and avoid the milk all together.

Making whey is very, very easy.  Simply line a colander with some cheese cloth, then dump in some yogurt.  I used a store-bought grassfed yogurt that we really like, but you can certainly use homemade or whatever else.  I wouldn't recommend greek yogurt because it's already been strained, which is why it's so thick and creamy.  Then just cover it, put the colander into a bowl and stick it in the fridge overnight.  In the morning, take it out and in the bowl you'll have whey (a yellowish looking liquid) and inside the cheesecloth, in the colander, you'll have yogurt cheese (also known as labneh).  Depending on how long you strain it, it'll be thicker or thinner.  Greek yogurt is obviously not strained too long because otherwise it'd be a lot thicker and more cream cheese-like.

Now, what do you do with yogurt cheese?  You can add it to recipes to make it creamy.  I like to make boursin with it in place of the cream cheese.  You could simply spread it on a bagel or something as if it is cream cheese.  You can make veggie dip with it.  I basically use it in place of sour cream or cream cheese (depending on the recipe).  Delicious!

Review: Merrell Barefoot Life Wonder Glove

Merrell now has a line of barefoot shoes that include a number of casual shoes (!!!), and because, who DOESN'T want to feel like they're barefoot all the time, I bought a pair.  Now, looking on their website, I see they also have boots and fun looking shoes for fall!

I appreciated the look of the "Barefoot Life Serene Glove", but wasn't sure I wanted the ribbon going around my ankle.  Instead, I went for the "Barefoot Life Wonder Glove"... in "mulberry"!  Hooray for bright pink shoes!  Actually they're not as bright as I expected them to be, but they're still plenty noticeable.  I've decided shoes are now officially a netural (no matter what color), so I wear them with everthing.  Haha!
 

The wonder glove is extremely comfortable.  It seems more flexible, to me, than either of the Merrell barefoot running shoes I own, which is a bonus.  The fabric on the sides is very thin, similar to the fabric for vibrams in thickness, but the toe and heel is leather.  I'm not sure this would be a reasonable shoe to wear if there's water on the ground or if it's cold out, but it's been wonderful for summer.  It's also cute enough that I can wear it with nicer things or with jeans or shorts.  Looks especially cute with jeans.  If I worked, I'd totally wear it to work.

It seems nearly all of their women's line has that elastic by the ankle.  I'm not sure why that is, but it is reasonably comfortable and doesn't really bother me as I expected.  The elastic is fairly stiff and not really pulling into your ankle, as it looks like it might be in the pictures.  That's something I recall being worried about before I bought any of their barefoot shoes.

The sole is, as I said, thin and flexible (you can roll them right up in your hand), but with a decent amount of grip, so you don't have to worry about sliding around.  It's also rubber, so not a problem in slippery polished indoor floors.  As you can see, it's a vibram sole.

I've been wearing them daily, with no sock or anything, for a couple months, and have yet to detect a stench.  They supposedly are treated to slow bacterial growth, but I do wonder how to clean them when they do start to smell.  Of course, this would be a problem with any shoe you typically wear without socks.

Really, my only negative on this shoe is that the cross strap occasionally pulls the shoe over a little and I have to scoot it back.  That is, it sorta feels like it's on sideways.  It's not a huge deal, to me, though.  Overall, I love them and am looking forward to getting other varieties of Merrell barefoot casual shoes!

**Edited to add**

My shoes started getting pretty stinky, so I asked merrell how we should clean these.  They said they do not recommend sending them through the washer, but that I could use a typical sandal cleaner.  What I did instead was dump a bunch of baking soda in them and then dampen it with some water and use that to gently scrub any crud off.  Then I rinsed with apple cider vinegar.  I followed this up with water rinse and then let them dry in the sun.  It's not a perfect fix but it's cheap and made a big difference in the funk.  :)

Elana's Cinnamon Bun Muffins (and transformation to paleo "mug" recipe)

I have a new favorite go-to sweet: the Cinnamon Bun Muffin from Elana's Pantry! I made them this morning (without the frosting) and my kids gobbled them up. OMG, they're so good. I prefer to use honey in place of agave and melted butter in place of the oil she uses, though, but I'm sure they're wonderful the way the recipe is written, too. Look at the texture! It's so nice to get a nice fluffy muffin when using no xanthan gum or gluten. Gotta love that... and it's technically "primal" though if you use a different oil (probably would be fabulous with coconut oil) you could call it paleo, though I'd warn you against basing much of your paleo/primal diet on this because of how much honey is in it.

I've even tweaked the recipe to be one of the wonderful "mug" recipes - instant microwave gratification! Here's my tweak of the recipe:

Mug Muffin:

2 Tbl butter, melted
1 Tbl (or so) honey
1 egg
1 tsp of vanilla
1/3 c almond flour
2 tsp coconut flour
a pinch of baking soda
a pinch of salt

Mix the wet ingredients together (make sure the melted butter is not hot before you put in the egg!), then add the dry ingredients. Mix well, and then microwave it for 1 1/2-3 minutes or until the top looks no longer squishy/wet. I'm sure it'll depend on the microwave.

Topping:
1 tbl butter cut into pieces
a drizzle of honey
a sprinling of cinnamon

While the mug muffin is still hot, put the butter pieces on top and let them melt. If they're not melting very well, you can put it back in the microwave for 10 seconds or so. Drizzle on honey to taste, then sprinkle with cinnamon to taste. Enjoy with a spoon while warm!