What I Do and Don’t Eat

Last Update: 05/10/2019

Ratio: I try to maintain an equal ratio of 33% each of protein, carbohydrates, and fat. More importantly, I strive to keep my Omega-6’s low and my Omega-3’s high.

Proteins: Grass-fed/finished beef, organic free-range chicken, wild-caught sockeye salmon, local organic free-range eggs, and organic vegetables. I make chicken stock from scratch and use every part of the chicken.

Vegetables: Broccoli, cauliflower, carrots, onions, garlic, lettuce, spinach, kale, cabbage, parsnips, beets, tomatoes, cucumbers, bell peppers, celery, homemade sauerkraut. I eat a lot of salad, at least once a day. For vegetable stock I also include mushrooms, leeks and anything else I have leftover that is not on this list. I only use canned Cento San Marzano tomatoes in recipes. I buy organic whenever possible/affordable.

Fruits: Apples, pears, berries, red grapes, pineapple, melons, peaches, nectarines.

Citrus: Lemons, limes, oranges, grapefruit.

Oils: I cook with avocado oil. California Olive Ranch EVOO and Napa Valley Naturals Raspberry Balsamic Vinegar for salad dressing.

Herbs/Spices: My dry spice cupboard is fully stocked. For fresh herbs I use thyme, rosemary, basil, sage, oregano, etc. I only use gray Celtic salt, which I buy wet, then dry and grind, and always use sparingly. I use arrowroot as a thickener for gravies.

Other: Chia seeds, flax seeds, pistachios. Lindt 85% dark chocolate.

Beverages: I only drink filtered water and coffee. I have two Brita’s in my refrigerator at all times.

Exclusions: Sugars, grains, dairy products, processed foods, legumes, seed and vegetable oils.

The following foods I currently eat that aren’t Paleo:

1: Artificial coffee creamer/sweeteners. I quit Starbucks and replaced it with these, for a cost savings of $300/month. This one is a big challenge for me and I’m not sure how I’m going to quit these yet. A work in progress, but I will succeed.