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Over the years I’ve tried just about every diet/nutritional lifestyle you can imagine:

• Low Carb
• Raw <– Lasted 7 days!
• Juice Cleanses
• Vegan <– 90 day challenge turned into 2 years!
• Mediterranean (how we eat now)
• And more.

Why?

Because I love to experiment and see how the body reacts to different approaches to food. I like to have an understanding of how MY BODY reacts to a certain diet and I love to be able to share my experiences with clients when they ask if I know anything about the ____ diet.

I’m not a big fan of labeling diets anymore but I am a big fan of nutritional challenges. I can do anything for x amount of time.

Lately, I have had several people around me rave about their paleo experiences.

To be honest, I always put my nose up to the diet for their inability to eat peanuts and chickpeas (legumes and beans in general). A life without peanut butter or hummus? Is that a life worth living?!

I suppose I can find out, at least for 30 days.

I’m the type of person that does better with a program when it’s structured and on a timeline. I can’t just say, “I need to cut back on carbs” and magically I do it. I am what they call a “all or none type”.

And since I’ve made it perfectly clear that I am trying to shed a few pounds of fat, this challenge is what I need right now.

Ashton and I decided for the month of February (plus 2 days) we will experience eating the way our ancestors did.

Please Explain Paleo

Before I could truly commit to such a challenge, I needed a few things to be clarified. If I don’t understand something, I won’t follow it. So I set out for some help.

Melissa Joulwan is the blogger behind TheClothesMakesTheGirl and the author of two highly acclaimed paleo cookbooks, Well Fed & Well Fed 2.

Melissa knows her stuff and after years of being paleo has a clear grasp on what works and what doesn’t work (for her). She understands that it’s close to impossible to follow a paleo diet 100% of the time (which I love) and makes it easy for anyone who is interested to get started.

And lucky for us, she agreed to be interviewed for the podcast!

In the podcast, Melissa explains the elements of paleo that we’ve all wondered:

• What exactly does it mean to eat paleo?
• If people want to eat like a caveman, should they live life like one too?
• What’s the issue with beans and legumes?
• What’s the beef with milk?
• Should paleo followers be nervous about too much saturated fat?
• What’s the first goal of someone wanting to get started with a paleo diet?
• Plus Melissa highlights her favorite paleo meals, cheats, recipes, and more!

There are so many jewels in this podcast and I know you will love it!

My Paleo Challenge So Far

It’s only been a couple of days, but so far so good.

Breakfast has included 1/2 of a grapefruit, eggs and avocados. Lunches have been delicious salads (like the bottom right which was a deconstructed turkey burger salad).

And for dinner… we’ve enjoyed lemongrass Thai chicken (top right) and OMG taco salads with sweet potato chips.

Tonight, I am following Melissa’s recommendation and making her Chocolate Chili!

Paleo Chocolate Chili

Melissa was kind enough to let me share the recipe with you guys! I’ll let you know how mine comes out but with a simple ingredient list like below, how can it turn out bad?

Source

• 2 tablespoons coconut oil
• 2 medium onions, diced (about 2 cups)
• 4 cloves garlic, minced (about 4 teaspoons)
• 2 pounds ground beef
• 1 teaspoon dried oregano leaves
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 1/2 tablespoons unsweetened cocoa
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1 can (6 ounces) tomato paste
• 1 can (14.5 ounces) fire-roasted, chopped tomatoes
• 2 cups beef broth
• 1 cup water

1. Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.
2. In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.
3. Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least 2 hours. Do not skimp on the simmer!

Make sure to check out Instagram tonight, I’ll share how my version came out! I can’t wait.

For me it’s definitely the peanut butter! But I bought some sunflower butter and so far so good! Though the wine might be tough too!

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