We’re a month into switching to a primal or paleo way of eating and living. I lost several pounds instantly, Jeff hasn’t weighed himself in a while — but we can definitely see a change in his body. It was actually a pretty easy transition for us, and I definitely feel a lot better when I behave and stay away from grains. It definitely confirmed my gluten intolerance, I made the mistake of having some bread one night in Sonoma, and I was sick that night and next day 🙁
Going paleo has also forced us to stop eating out all the time, a terrible habit we had fallen back into this year. Our budget is thankful we’ve put an end to that! We spent about $200 at Costco about two weeks ago, and we still have a ton of meat left — I think we can easily draw it out to last us almost a month, thanks to our extra freezer. Now we just have to occasionally go to the store for veggies and some fruits, since our garden this year uhh… didn’t really make it.
Our favorite paleo meal has to be this paleo chili recipe that I threw together based on what we had on hand. We’ve had it two more times now, and absolutely love it! It’s something that can easily be adapted for freezer cooking, I think on our next Costco trip — that’s exactly what I’ll have to do.
This last time, I used Chili 9000 seasoning from Penzey’s. OMGAMAZING! Jeff definitely prefers a sweet chili, and this seasoning made that happen — plus it added a nice smokiness. Penzey’s has a few retail stores in California, but most people order online. Careful — Penzey’s is addicting. I have a picnic basket full of their spices now, and still have plenty more that I want to try next! Our favorites are their lemon pepper seasoning (yes, it’s better than any you can get at the market!,) breakfast sausage seasoning, and this!
Eating primal or paleo means no grains, beans, and for most people — no dairy, although I still have some sharp cheddars and Jeff is too addicted to milk. There’s more levels of paleo-ness that exclude things like nightshades — so basically, no chili for them. The only thing I don’t care for in the paleo community is the number of paleo trolls who immediately attack someone for their recipe being not “paleo” enough — it’s ridiculous. I’m just trying to eat “primal” (low carb) and be healthier in general, I don’t have the patience for the trolls’ technicalities. Although when someone’s “paleo” recipe includes soy sauce, corn, and all kinds of other non-paleo stuff, I totallllllyyy understand getting upset. Let that be a warning though 😉
So, for our chili to be paleo that means — you have to make real chili. Every time I make this recipe, I can’t help but reminded of the episode of The Big Bang Theory where Sheldon gets jealous of Leonard’s girlfriend, later makes amends with her, and agrees to eat what she calls “chili” — but he can’t help but correct her that real chili doesn’t have beans in it. From what I understand, historically “chili” is a stew of meat and chili peppers — no beans. That’s basically what we do with this recipe. You can really use whatever peppers you like — we prefer bell peppers because the result reminds us of the stuffed bell peppers I grew up loving, sans rice of course. Also — we’ve been using organic canned tomatoes because our crop didn’t survive the worms and grass hoppers this year, but if you can get your hands on flavorful heirloom tomatoes — use those instead!