The underlying principles of the LCHF/Primal diet are twofold. Firstly, to reduce carbohydrates to allow for circulating levels of insulin to drop, thus unleashing a cascade of beneficial metabolic effects, and secondly, to remove inflammation-stimulating foods from your life, namely sugar and industrial seed oils. But to my way of thinking, a "diet" or "way of eating" is more about what you DO eat rather than focusing on what you DON'T eat. With that in mind, I set out on the trail of healthy fats that were locally available in my small central Ontario city of 22,000 souls. Healthy fats are ones that come from relatively unprocessed sources, the ones our ancestors would have recognized.
OK, so I promised you a recipe for a "paleo bread" and how I made myself a great grilled cheese sandwich last weekend. And, smart cookie that I am, I actually remembered to take pictures of the process - not an easy thing when I've never attempted either the sandwich or the photo-documentation before. One of the biggest changes when going towards a low carb, healthy fat, grain-free way of eating is giving up bread and all of its cousins, such as buns, rolls, biscuits, pizza crust, crackers, muffins, cookies, pastry, and assorted other "baked goods". Though it's best to simply rearrange your mental picture of meals to not include those things, there are times when having something "bready"
One question that always comes up when I start discussing the LCHF way of eating is how to handle comfort foods, those things that you can't imagine life without. Each person has a line like, "Well, I can't give up X and Y. Life wouldn't be worth living!" I'm sorry, but if life's value hinges on chocolate or coffee or potato chips, you really need to broaden your horizons... That said, though, there is a huge psychological and emotional component that goes into our food choices. Many foods come with major psychological baggage. I love tea and started drinking black tea (with lots of milk and sugar, of course) by about age 10. My British extraction parents were great tea drinkers and had
I love roasted vegetables and have been using this cooking method for years - it's a standard at Christmas or Thanksgiving dinners in my house. In the winter, I would chunk up and roast a mixture of carrots, rutabaga, beets, parsnips and white or yellow potatoes. The slow roasting brings out all the natural sweetness of these nutritious and colourful root vegetables. They are the perfect companion to a roasted bird and gravy. Plus, they are the perfect prep-ahead side dish - minimal work during the chaos that can happen in the last 20 minutes before a big company meal. However, with going lower carb, I wanted to continue with roasting veggies to bring out their wonderful flavours and natu