Alright. We are in full throttle of week #3 of the New Year! How are those changes going? How are you adjusting to your new eating habits? Are you still experiencing that two week sluggish period. Still feel like that slow loris who can’t muster enough energy to get through the day?
By the way- can we talk about that little guy? The Slow Loris. Besides being the cutest thing EVER. He also moves at a rate close to grass growing and has poison in his armpits. No Joke. Look up some videos of that little guy- you will not be disappointed.
Alas, I digress. Anyways- hopefully you have pulled through the blood sugar regulating phase and you have gotten used to not spiking your insulin with that bagel every morning. Yes that bagel gives you the gusto to get through your first two hours at the office but then you inevitably have that devestating 10 am crash that leaves you wanting to bite your own arm off for some substance. Here are some possible reasons for this:
- Fat-adaptation: if you used to consume a high-carb, low-fat diet, switching to a lower-carb and higher-fat Paleo diet will require your body to transition from being a sugar-burner to being a fat-burner. Read more about fat-adaptation and keto-adaptation by clicking here.
- Mild dehydration: A high-carb diet can make you retain more water in your body, while a lower-carb diet has a diuretic effect and allows you to get rid of this extra unnecessary water. If you lose this extra water too fast however, you could experience symptoms of mild dehydration. Read the section on how to prevent or alleviate the potential side effects of mild dehydration and avoid suffering unnecessarily.
- Withdrawal symptoms: grains, dairy and sugar are addictive and can have a strong effect on your brain chemistry, just like drugs but to a lesser degree. Eliminating these foods from your diet can cause a withdrawal reaction as your body learns how to function without these substances.
Ways to help alleviate this:
- Are you eating enough fat?? the Paleo diet is lower in carbs compared to the standard American diet, which is high in carbs and low in fat. When switching to the Paleo way of eating, you need to make sure you provide your body with enough energy to allow you to function optimally. Fat is the solution! As a general rule of thumb, most people benefit from including about 1 to 2 tbsp. of extra natural fat, from coconut oil, ghee, or extra-virgin olive oil at each of your meals. Avocado, coconut, olives, nuts and nut butter are also good ways to increase your fat intake to help your body adjusts from being a sugar-burner to becoming a fat-burner.
- Are you eating at regular intervals: you may have heard of people practicing intermittent fasting, skipping meals or restricting their eating within a 8-hour window on the Paleo diet, but if you are new to Paleo eating and especially if you have blood sugar issues, make sure you eat at regular intervals until your blood sugar levels stabilize and until your body becomes completely fat-adapted.
- Are you drinking enough water: because decreasing your carb intake can have a diuretic effect, make sure you stay properly hydrated and avoid the symptoms caused by mild dehydration by drinking a minimum of 2L of fluids (water, sprinkling water, tea, herbal tea or homemade broth).
As I was doing some research on this problem I came across this article from Paleo Plan. It breaks down your lack of energy causes. Check it out here.
So those are just a few things to adjust if you are still grasping for energy throughout the day. Keep it up. It WILL get better.
Now, on to a recipe! I finally made something worth writing about. Thank goodness. I was beginning to wonder about my ability to cook food. In my normal paleo blog stalking, I found this short rib recipe below. It looked great in the pics, but I have never in my life cooked short ribs, nor have I ever eaten one. But my husband begs me to back off the ground turkey and cook up some red meat every once in a while so I relented and thus made these super easy slow cooker short ribs. My oh my the delicious smells that filled my house alone made me want to make this again. Plus is goes in the slow cooker. Throw it in and leave it set. When you get home from work you have some amazing fall off the bone short ribs. DELISH.
*Side note- given my recent history with recipes I was worried to spend the money to make 6 lbs of short ribs- so I grabbed four short ribs from whole foods and didin’t really alter the recipe except for cook time- since I only had 1 lb of ribs I only let it cook for 5 hours on low.
*Second side note- I love the website this recipe is from. She has AMAZING recipes and beautiful pics. Click here to check it out!
- 6 pounds of bone-in English-style grass-fed short ribs
- Kosher salt
- Freshly ground pepper
- 1 medium pear or Asian pear, peeled, cored, and chopped coarsely – I just grabbed a green pear
- 1/2 cup coconut aminos
- 6 garlic cloves, peeled and roughly chopped
- 3 scallions, roughly chopped I left this out- couldn’t find scallions at the store.
- 1 hunk of ginger, about the size of your thumb, cut into two pieces
- 2 teaspoons of Red Boat fish sauce
- 1 tablespoon coconut vinegar – couldn’t find this so I just used white vinegar- but probably should have used apple cider vinegar- regardless- still worked.
- 1 cup organic chicken broth
- Small handful of roughly chopped fresh cilantro
- Preheat your broiler with the rack 6 inches from the heating element. Season the ribs liberally with salt and pepper and lay the ribs, bone-side up on a foil-lined baking sheet.
- Broil the ribs for 5 minutes and then flip them over and broil for another 5 minutes.
- Stack the ribs in a single layer in the slow cooker. I lay them on their side to cram them all in the pot.
- Toss the pear, coconut aminos, garlic, scallions, ginger, fish sauce, and vinegar in a blender and puree until smooth.
- Pour the sauce evenly over the ribs
- Add the chicken broth to the pot.
- Cover with the lid, set the slow cooker on low, and let the ribs stew for 9-11 hours.
- When it’s time to serve the ribs, remove the meat from the slow cooker and place them on a serving platter.
- Let the braising liquid settle for 5 minutes and then ladle off the fat if you wish. Adjust the seasoning with salt and pepper, and pour a cup of sauce over the ribs. I wasn’t fancy enough to do this.
- Sprinkle on the chopped cilantro and serve the remaining sauce on the side.
Hope you enjoy the short ribs. I know my husband definitely did!
Stay Active, Stay Healthy, and Don’t Give Up on Your Goals.