Served with a bison burger and "Bubbies" pickle.

It is rare that I post a Veggie only recipe which is odd because I love to get creative with my veggies.  Whole Foods has a pre-made root veggie cake that looks amazing (and apparently tastes pretty good too based on FPH’s feedback), but contains some questionable ingredients so I’ve never touched them.  I decided to try making my own version.  This one is definitely going into my book of favourites…..I am addicted to these suckers now.  You can use any root veggies, but I like the celery root because it’s not as starchy as some of the other root veggies and it pairs nicely with the carrots and parsley.

*Note: This recipe requires a food processor.  If you do not have one, I am sure you could grate the veggies if you’re up for an arm workout.  Hey, maybe you could sub this in favour of your shake weight routine.

Ingredients:
– 1 large (or 2 small) celery root – outer skin/knobs removed
–  3 large carrots or 12 baby carrots – peeled (if regular carrot)
– 3 parsnips – peeled
– 1/2 Cup parsley – chopped
– 1/2 red onion
– salt and pepper
– 1 Tbsp coconut oil
– 2-3 egg yolks

Directions:

1. Grate all the root veggies and onion in the food processor.
2.  Mix them together with the parsley and salt/pepper in a bowl.
3.  Add the egg yolks…start with 2 and then add a 3rd if needed.  You should be able to mould the mixture into patties and if it is not sticking together, add another egg.
4.  In a large skillet, heat the coconut oil.  Also, heat your oven to 375.
5.  While the pan is heating, make patties with the root veggie mixture.  Squeeze out the excess moisture while you are shaping them.
6.  Fry them in the skillet for about 2 minutes per side, until they are brown.
7.  Transfer them onto a parchment paper lined baking sheet and pop them in the oven for about 10-15 minutes.  This helps to finish cooking the veggie all the way through.
8.  Enjoy!

Fully Primal Husband gave the following testimonial, “These are really good!  They taste better than the Whole Foods patties.”  Nice.

It’s that time of year again…New Year’s Eve!  Perhaps you are wallowing in misery over the fact that you weigh more than you did at the beginning of last year when you promised yourself that “this year is going to be different!”  Or you’re in the midst of inhaling every last bit of sugar because “starting January 1st, you are going to be perfect so you might as well enjoy the sugary bliss now!”  Or perhaps you’re setting a bunch of resolutions that you will likely never follow through on and you’ll be beating yourself up about come April.  This is why I am proposing to ditch the resolutions.  It seems to me that every year around this time, I see people who spend more time commiserating about their failures and punishing themselves for their self-proclaimed under-achievements vs reflecting on things that they actually did accomplish.  It is a horrible negative feedback loop of self-punishment that does not get you anywhere.

Rather than beating yourself up for riding another year on the treadmill of failure, take a few minutes to write down the things that you DID achieve in 2011.  Unless you are Rob Ford (the horrible Mayor of Toronto), you likely have many things that you accomplished.  These things can be as simple as, “I ate more Kale” or “I took my Vitamin D supplements” or “I made an effort to see my friend’s more often.”   Take a few moments to pat yourself on the back for the things that you did achieve.  Here are a few of mine:

– I made it through another year of school, working full-time, working part-time and being a good wife without having full-blown adrenal fatigue! YAY!
– I gave up Gossip Girl, Desperate Housewives and Jersey Shore in order to spend more quality time with my husband
– I became comfortable with the fact that I will never fit into my size 28 jeans again because increasing my back squat is WAY more important to me
– I ate way more organ meats that I ever imagined
– I became a Coach at Quantum CrossFit and love every second of it
….and the list goes on.

Back to resolutions….I am not saying that you should ditch the commitment to bettering yourself.  I think this is important, but it is also something that should be done continuously throughout the year….Don’t save your commitments to 1 time per year.     Rather than setting specific goals this new year (which is something that Krista at Stumptuous wrote a great piece about), try creating some mantras for yourself instead.  Create a set of mantras which will act as your guideline to living the best you in 2012.  Mantras will help to create self-awareness around some of your short-comings and will also help you to consistently better yourself by acting as reminders for how you can be a better person.

Create your mantras and write them down….take a few moments first thing in the morning or before you go to bed at night to say an affirmation to yourself as it relates to your mantras.  Affirmations are an excellent way of shifting your mindset and will help to create long-lasting changes.  Here are my mantras for 2012 and in classic CPG style, I have related them to my hero’s of the 80’s and 90’s hair metal movement:

#1 – Axl Rose  “I am OK with not being perfect.”

Remember how Axl Rose took 15 years to finish the much anticipated album Chinese Democracy?  His addiction to perfection prevented him from releasing it any sooner because lord knows he was probably tweaking every last note trying to achieve perfection.  I wrote about my addiction to perfection  in this recent post.  My affirmation will read something like this, “I am not perfect and I am OK with that.  I do the best that I can and this is something I am proud of.”

#2 – Slash “I will make a conscious effort to collaborate”

Slash has collaborated with everyone from Michael Jackson to Fergie.  I must admit that I have not done the best job of collaborating with others.  This is partially because I often perceive collaboration as kissing someone’s ass.  It is also because I feel that unless I am 100% aligned to what other people are saying, I do not tend to support or collaborate with them.  I will make more of an effort to support others and find the commonalities in our principles. I will #FF and “Like” other people’s projects.

#3 – Vince Neil “I will be aware of negative self-talk and stop punishing myself”

How often do you find yourself punishing yourself via negative self talk?  Seriously, how much time have you wasted in your life punishing yourself by putting yourself down?!?!  Unfortunately I still do this often and much of this stems from my addiction to appearance (which is a whole other post).  Look what happened to Vince Neil! He’s a plastic surgery victim….his addiction to appearance has moulded him into a geriatric Ken doll.  I will make a conscious effort to become aware of my negative self-talk.  When negative thoughts pop into my head I will stop myself and question them.  I will use affirmations to love my imperfections and release myself from my own criticism.

#4 – Bon Jovi “I will make this career last”

“Who-ooohhh, we’re half way there….Whoaaa-aaaaahhh, livin on a prayer!!!”  I am 8 months away from being a Registered Holistic Nutritionist and this is both very exciting and terrifying.  Exciting because this is my passion and what I am meant to do in life.  Terrifying because at some point I am going to have to cut ties with my cushy corporate gig and take the leap to commit to this career full-time.  Like Bon Jovi, I am seeking longevity through this career change…not a one hit wonder.  I will let go of the fear that I have and get comfortable with the risk.  I am confident that this is my destiny and by gosh I will make it happen!  Lastly, “I will hold on because ready or not, I live for the fight when that’s all that I’ve got.”

What are your mantras for 2012?

HAPPY NEW YEAR EVERYONE!!

XOXO

Served with roasted butternut & acorn squash with apples

“She’s got legs….She knows how to use them…”  ZZ Top anyone?  We bought 1/2 of a lamb from my friend’s farm back in August and have had the leg sitting in the freezer for the past few months.  I had never cooked a leg of anything before, so I was hesitant to try it out for fear of messing up the entire chunk of meat.  Then we found a good recipe for Crock Pot lamb shoulder in a local magazine, so we used that as inspiration for this dish.  The meat was so tender and amazing!  It’s the perfect winter dish and I am now officially a leg girl.  Bonus points if you rock out to ZZ Top whilst doing the reduction.

NOTE: You don’t need a crock pot to do this recipe.  You can easily braise it in the oven and I’ve provided some guidelines for this in the instructions.

Ingredients (serves 6-ish)
–  1 bone-in leg of lamb (pastured)
– 1.5 Tbsp of butter or coconut oil
– 6 cloves of garlic – peeled
– 1 onion – sliced
– 1 celeriac (aka: celery root) – peeled and cut into bite size chunks
– 1 leek – sliced
– 1 can of diced tomatoes – 796mL
– 1/2 Litre chicken stock
– 1 Bottle of red wine
– 1/2 cup red wine vinegar
– 4 sprigs of rosemary
– 4 sprigs of oregano
– 2 bay leaves
– salt and pepper

Directions:

  1. Leave the meat out of the fridge and let it come up to room temperature.
  2. Generously salt and pepper the entire leg.
  3. In a large and deep skillet (we used a large cast iron skillet) heat the butter/oil.  Once it starts to smoke, add the lamb and sear it for 3-5 minutes on each side or until you get a nice brown crust.  Make sure you sear it everywhere….this may require you holding the leg with tongs in an awkward position, but you do not want to leave any piece un-seared.  NOTE:  It’ll get smokey, so removing your fire alarm is recommended.
  4. Put the seared leg into the Crock Pot or into a large/deep baking dish
  5. Let the pan cool down for a couple minutes.  Then add the garlic and onions, sautéing for 2 minutes.
  6. Add the celery root and leeks and sauté for another 2 minutes.
  7. Add the red wine and deglaze the pan.  Let the red wine reduce until it is almost like a paste – Simply let it simmer for about 10 minutes or longer.  Stir and scrape the bottom every minute or so.  Don’t get anxious….let it reduce!
  8. While the wine is reducing, add the tomatoes to the Crock Pot on top of the lamb.  Also add the herbs and bay leaves.
  9. Once the wine has reduced, add the red wine vinegar and stock.  Bring it up to a simmer and then pour it into the Crock Pot or baking dish. The liquid should just cover the leg.  If it doesn’t, you may need to add a bit more stock.
  10. CROCK POT: Let it cook on high for 8 hours or low for 12-ish (we used high, so I don’t know the exact time for low).  It is done when the meat is tender.  Not completely falling off the bone, but you should be able to tear it apart pretty easily with forks.
  11. OVEN: Cover the baking dish with foil and braise it in the oven at 300 for about 4-6 hours (I think…you’ll have to check it every hour to get the right time).
  12. Try your best to pick out the rosemary, bay leaves and oregano stems.  Serve with the celery root sauce on top
  13. Enjoy!

Fully Primal Husband provided the following testimonial, “Oh man, this is good.  This might be my new favourite dish.  The flavours are amazing.”

This is my contribution to my Christmas dinners this year….a Cranberry Orange compote to go with the big bird.  I love cranberry sauce, but most cranberry sauce recipes are loaded with refined sugar….and the pre-made cranberry sauces use high fructose corn syrup which is deeees-gusting.  I decided to take the reins and make a much healthier version of cranberry sauce.  This is a modified version of my late Grandmother’s recipe and I think she would be proud.

Note: There is maple syrup in this.  That being said, the amount of sugar is much less than a traditional recipe and you could probably omit it all together if you are OK with a more tart taste.

Ingredients (makes LOTS…you could easily 1/2 this recipe):

– 3 Oranges – very sweet – peeled and cut into 1/2″ chunks
– 1 Cup of fresh squeezed orange juice
– ~7 Litres of cranberries (2 bags of the fresh cranberries)
–  2 cinnamon sticks
– 5 cloves
– 2 tsp of dried ginger – or use 1 tsp of fresh grated
– 1/4 Cup of maple syrup (or more/less to taste)

Directions:

  1. Boil the orange juice,  maple syrup and spices for 5 minutes
  2. Add the orange chunks and simmer over med-low heat for 3-4 minutes….until oranges become soft and begin to break apart
  3. Add the cranberries and cook uncovered for about 7 minutes or until all of the cranberries have popped.
  4. Cool and store in the fridge.  Tastes better as the days go on.
  5. Enjoy with a cooked bird!

Fully Primal Husband provided the following testimonial, “Cran-f*ckin-tastic.”  Enough said.

Barbie in a straight jacket...it only seemed appropriate.

I’m alive!!!

It’s been so long since my last post and I am long overdue.  I knew it was time to get crackin when my parents finally noticed my last post about my farting confessions.  I had forgotten that this was the post welcoming people to my blog for the past 2 months.  I recently learned that my father had been passing along my website to some of his colleagues to encourage them to seek my advice for health and wellness.  Awesome.

After I fell behind from blogging for a few weeks, it somehow became increasingly more difficult to write. I started to over-analyze my own thoughts instead of just letting them spill out of my brain like I used to. I fell into a horrible habit of not writing because I felt my thoughts (which turn into blog posts) weren’t perfect.

I have recently started a class in school called “The Psychology of Disease” which is all about the mind-body connection. Our first assignment is to write a paper on our addictions. Addictions? ? Aside from my addictions to pastured bacon, CrossFit, anything coconut, coffee, Hawaii, Lululemon and 90210, I’m totally addiction free! I say no to crack! This was my initial thought until I started to read the survey and reading that came along with our assignment. In the reading, it outlined various addictions including “Addiction to Success”, “Addiction to Appearance”, “Addiction to Perfection” and MANY more. As I started to read the corresponding descriptions I realized that I could put a check mark beside many of them. It was the “Addiction to Perfection” that resonated so much with me….I realized this was what was stopping me from doing so many things, including updating this blog. I also realized that it was half the reason why I beat myself up so much for different things (the other half reason falls into the other addictions).

I did not want to post anything unless it was PERFECT. The pictures for my recipes aren’t perfect (aka: they look like they were taken with a disposable camera) so I haven’t posted a recipe. I’m still holding back from launching my Haute Life website because it is not perfect. I’m holding off on getting professional shots taken because I feel like I don’t look perfect enough yet. And the list goes on….I never realized how shackled I was to this notion of perfection. I knew I was a “Perfectionist”, but I didn’t realize it was an addiction that prevented me from getting down to biz-ness. I have also come to realize that this addiction to perfection can also be the result of a fear of failure.

What is perfection anyways? Sure it makes sense if you’re taking a test or getting marked on something….or if you’re a heart surgeon or physicist. Perfection matters in these circumstances. But what is perfection outside of these circumstances? When I started to think about it, I realized it is simply a fantasy or made-up ideal that we envision in our heads. If the benchmark for your own idea of perfection is in your own head, then why does it even matter?? If there is no concrete measurement of perfection in the task you are doing, then you will never achieve your desired result of perfection. It is this vicious cycle that can hold you back from doing so many things.

When it comes to nutrition and lifestyle, perfection can hold you back. I have seen many people hold back on making changes because everything in their life isn’t perfect…ie: I’m not going to eat clean because it’s Christmas and I can’t be perfect so I might as well just crack out on bad food for the entire 2 weeks. Or at the gym when I see people not wanting to try something because they might not be the strongest or fastest.  It is these types of excuses that indicate an addiction to perfection and a fear of failure.

I have seen this addiction to perfection lead to body image issues and unhappiness. When I meet people (usually women) who have solid bodies yet they complain about their 1 inch of cellulite because they are NOT PERFECT. What the hell is perfect when it comes to body image anyways?? It doesn’t exist…it is a made up ideal in your head that you will never achieve. (I could go on but that’s a whole other post).

Well, screw this!

I am vowing to release myself of my addiction to perfection. I will not let it hold me back from achieving the things I want to achieve anymore. Awareness of this addiction is the first step to getting over it, so I’ve passed phase 1.

It is time that we all break our addiction to perfection.  Start being happy with your best effort and don’t  over-analyze the situation.  Be proud if you get a B- instead of an A+.  You are the only one judging yourself in the end because no one else holds your idea of perfection except for you.

And for the record, I wrote this post in 20 minutes, so “Brittany’s back bitches!*”

*this is in reference to Brittany’s comeback performance at the MTV awards a couple years ago….I realize she actually said “It’s Brittany Bitch,” but this other version sounded so much better with this post.

Confession: I used to be the QUEEN OF FARTS.  That’s right, I used to be able to out-fart any guy on both sound and quantity and I was not embarrassed about it –  I guess growing up with an older brother who would pin you down and fart in your face makes you less shy about these things.  Of course, my mother would be mortified that I’m sharing this fun fact with the world (sorry Mom).   And it took a special type of guy to love a girl who could win in any dutch-oven showdown (that guy is Fully Primal Husband).

Why am I telling you this?  Because after switching to a Paleo diet it took me about a year to notice that I no longer had this skill….it was actually this blog post by John Durant that prompted me to reflect on my past talent.   I can’t fart anymore….it’s rare and never on command.  Usually it’s after a few too many almonds and some sugar-free gum.  Side note: Because of this, these are 2 things that you should never combine when stuck on an airplane for 5 hours…I speak from experience.

I also used to suffer from major blood sugar crashes and could not leave my house without a Powerbar or Zone bar in my purse in case of an all-too-often emergency.  I used to be STARVING by 10am after my wholesome breakfast of whole grains and fruit….I’d start shaking, get the sweats (I had a several hot flash occurrences where I would need to go to the bathroom at work and remove all my clothes to prevent them from getting soaked) and become an uber-biatch to anyone and everyone.  I had to make sure I always had food with me to prevent this from happening.  THIS NEVER HAPPENS to me now….I can go for hours without eating and when I am hungry the feeling is subtle and I can often go for another 1 or 2 hours without any negative consequences.  As Robb Wolf said, “A good meal should keep you going for 4-6 hours.”  True dat!

It is amazing what we accept as being “Normal” and consequently accept as being “Healthy.”  The farting and hot flashes were an indication that something was not functioning properly in my body.   My symptoms were never severe like someone with Celiac or IBS….they were subtle, considered normal and I accepted them as being healthy.  After all, I wasn’t ‘sick’….I thought I was uber-healthy with my hour-long elliptical sessions, thigh abductor rep’s and veggie dog dinners.  All the while I was completely ignorant to the fact that there were some issues happening under my hood and that I was not healthy.

There is an endless list of symptoms that people accept as being normal….headaches, joint pain, cramping, cravings, insomnia, fatigue, skin problems, constipation, moodiness etc etc….mine were pretty minor and superficial in comparison.  People need to understand that these types of signs are indeed symptoms of something else going on.  Accepting these issues as normal will only prolong them and hinder the potential for health.  The problem gets worse in that all too often these signs get masked with Rx drugs….which may result in a slew of side effects such as: impotence, blindness, cravings for chalk, immaculate conception and a third nipple.  The root cause never gets addressed and people go on living their lives as normal.

Being in tune with your body, noticing signs and recognizing them as symptoms rather than quirks is the first step to moving beyond normal.  Seeking out nutritional and lifestyle changes to fix these issues is the second phase.

Don’t accept normal as healthy….and don’t let other people accept normal as healthy.  Let them know that they can do better and they deserve to be healthy.  So the next time someone is cutting the cheese, you know what to do.

What symptoms did you pass off as being normal before you changed your diet?

One thing I sometimes miss is a sweet BBQ sauce….especially when it comes to ribs.  I’ve made ribs before using spice rubs and/or other Paleo/Primal BBQ sauces, but I haven’t found the perfect recipe that gives me that sweetness without using sugar.  UNTIL NOW!!!  This is by far the BEST Rib sauce EVER….And there is zero added sugar in it.  I didn’t make this sauce recipe up myself….a quick google search for “Paleo Slow Cooker Pulled Pork” lead me to this Paleo Eats blog.  We first made a slightly modified version of the pulled pork recipe (which is amazing), but then decided to use the same type of sauce for ribs. The combination of the Orange juice and Chipotle peppers makes this recipe amazing.

Ingredients (serves 2-4)
– 2 racks of ribs
– 2 tablespoons coarse salt
– 1 tablespoon cumin
– 1 tablespoon freshly ground black pepper
– 1 tablespoon dried oregano
– 2 teaspoons ground cinnamon
– 1 teaspoon cayenne pepper, or to taste
– 8 whole cloves garlic, smashed
– 4 chipotle peppers – we used canned
– 1 28 oz can of crushed tomatoes
– 2 cups of FRESH squeezed orange juice
– ~1-2 cups of beef broth

Directions:

  1. ALERT! You need 3-4 hours for the braising, so make sure you’ve got time.  You can do it 1 or 2 days before then pop it in the fridge until you’re ready to grill.
  2. To braise, pre-heat oven to 200. Yes, 200.
  3. Prepare the rub by mixing together all of the spices.  Spread the rub over the ribs to create a light layer.
  4. Put the ribs in a baking/casserole dish.  Pour the tomatoes, chipotle peppers, orange juice and garlic into the baking dish on top of the ribs.  Mix it around to combine the mixture.  You want the ribs to be slightly covered with liquid, so use the beef broth to make sure they are covered.  You’ll have to modify the amount you use based on the size of the baking dish and # of racks of ribs.
  5. Cover tightly with foil and pop in the oven for 3-4 hours.  You want to take it out as soon as the meat starts to feel tender and come away from the bone.
  6. Once it’s finished braising you can grill it right away or let it cool, pop it in the fridge and grill it another day.
  7. Grill the ribs at medium-high heat for ~5 min per side.  Depending on whether you had them in the fridge or not will impact the cooking time.  Ours were in the fridge so it took 5 min per side with the bbq lid down.
  8. While the ribs are BBQ’ing, pour the sauce into a saucepan and let it simmer and reduce.  Apply some extra sauce to the ribs before you serve.
  9. Enjoy!
Fully Primal Husband lost his mind after eating these….“Wow, these are amazing.  These are by far the best ribs that we’ve ever made.  This sauce tastes like actual BBQ sauce.”

Tunnels beach...where I will be in 10 days

I can’t believe it has been over a month since my last post….This is definitely the longest that I’ve been ‘dark.’  I had to take some time away from blogging to focus on getting down to business, school and more business.  I’ve been sooooo busy lately and I needed some time offline to focus on other priorities and bring my stress level down a notch or two….. between work, school, Haute Life, other training (BioSig, OPT etc), getting jacked at the gym, being a good wife, cooking all my meals and mothering 2 dogs, I had no life.  My stress level was riding at a 15 out of 10 and something had to give.   The blog had to fall to the wayside for a bit.

I’m going to do a couple of posts and then I’m going off the grid again.  I’m taking a 2.5 week vacation….heading to LA for the Ancestral Health Symposium and then I’m off to Kauai for 2 weeks.  I’ve decided that FOR THE FIRST TIME IN 2 YEARS I am NOT going read anything nutrition related.  Normally, I plough through 3-4 nutrition books when I’m on vacation (because nothing says vacation like learning about the science of metabolism and obesity while basking in the sun).   But this time is different and I am giving my brain an all-inclusive pass to chill out and lose a few brain cells reading chick lit and US Weekly.   I must note that I have not read a fiction book in 2 years and that is just crazy.  My brain needs a vacation.

Here is what I’ve been up to and what I have got in the works:

1)   YAY ME: As of tonight I’m FINALLY done my first year of school…1/2 way through now!!!!  Only one more year to go before I’m officially a Registered Holistic Nutritionist.

2)   BEING HAUTE: I (Haute Life) have office hours at Crossfit Quantum now so I’m doing nutritional consultations much more often.  This obviously leaves less time for blogging, but I am doing what I love and things are starting to pick up, so all is good.

3)   MORE HAUTE: I’ve got some more stuff lined up for the Fall, but I don’t want to jinx it by announcing it to the world yet.  Stay tuned.

4)   GEEKING OUT: I’m building a website for Haute Life and will eventually be shutting down this site and starting a new blog over at Haute Life.  My goal was to have this completed by the end of July (um….tomorrow?), but that’s getting delayed a bit.  I will always be CPG and I can assure you that my voice will not change….I will just be under a new URL – and I can finally ditch that stupid “.wordpress” thing that I could never seem to get rid of without shutting down my entire site.

THAT IS IT…for now.  There is so much more I want to do, but I have to take it day by day and manage within reason.   Hopefully I will be able to execute all of my crazy ideas at some point in time.  I’ll take a cue from Axl and try to have a little Patience.

Sitting pretty

Once you shove a can of beer up a chicken’s butt you will never go back…I mean, you will never handle a chicken the traditional way or “missionary style” again.  This recipe made the most AMAZING chicken I’ve ever had….it was equivalent to eating a succulent steak or plate of ribs.  It tasted so indulgent, yet it is just plain old chicken.  It also looks really cool, so that makes the whole experience fun.  Fully Primal Husband took the reins and did this entire recipe without me.  He cooked it on the BBQ as that is his domain, so all I needed to do was eat the final creation.  This recipe was so easy and takes no longer than a normal roasted chicken.  You can do it on the BBQ or in the oven.

Warning: I have no idea whether this is entirely gluten-free.  The beer never comes into contact with the chicken….it is the evaporated moisture from the beer that seeps into the chicken so I’m thinking it’s probably OK.  I read a few blogs of people with Celiac saying they were OK after consuming it.  However, if you are a celiac or have a severe gluten sensitivity, then I would proceed with caution or do this with a gluten-free beer.
Ingredients (Recipe inspired by Bob Blumer from The Food Network):
– 1 Whole Chicken – quality is KEY!  We used a Fenwood Farms naturally raised chicken from The Healthy Butcher.  Remove the giblets and rinse with cool water inside and out. Dry with a paper towel.
– ~2 Tbsp of olive oil or avocado oil (or coconut oil, but that might taste a bit weird)
– A generous amount (~3 Tbsp) of any spice mix – My go-to is Emeril’s Essence Spice Mix…BAM
– if your spice mix did not include salt and pepper, add this
– 1 can of Beer – we used Steam Whistle
Directions:
  1. Spark up the BBQ to 350 on either the Right or Left side only (the bird will be cooked on the opposite side on indirect heat).  If you are doing this in the oven, pre-heat to 375.
  2. Pour oil on chicken and then cover it in spice mix.  Rub it thoroughly to make sure every inch is covered.
  3. Open beer can and empty out half – or drink it (if it won’t kill you)!!
  4. Sit the chicken on top of the beer can – grab it by the legs and sit it down over the beer can so that the can goes into the chicken’s rear and up the cavity.  The legs should touch the ground….like a tripod
  5. Transfer to the non-heated side of the BBQ and place it standing up like a tripod on the grate.
  6. Cook for about 1 hour or 1.5 hours….until internal temperature is 160.  Then remove it from the heat and tent it for 10 minutes.
  7. Enjoy!
Fully Primal Husband devoured this chicken….he said, “Oh man….this is a like a Saturday night kind of meal.  This is the best chicken I’ve ever had.  It’s so easy to make too!”  

BFF's!!

If you have read this blog before, then you know I love a reason to write Oprah into a blog post (see here and here and here).  I had really hoped for 1 last Oprah post before her farewell season ended a couple of weeks ago.  I even PVR’d her final episode on dieting and anxiously watched with the hopes of finding something to rip apart in a blog post.  Alas, her final episode on diets gave me nothing to work with as it only featured people’s transformations – I have to admit it was kind of a good episode.  Oprah, you may not have given me one more opportunity to blog about you, but at least I still have your protégé Dr. Oz.  He did a show 2 weeks ago titled, “Are Carbs the new cocaine?” which was the exact title of a Details magazine article published a few months ago and featured the same pieces of info.  Well Dr. Oz, you did not disappoint…here goes my rant…

I could sum this up by saying that Dr. Oz’s prescription for beating carb cravings is the equivalent to giving methadone to a heroin addict.  Or giving “non-alcoholic” beer to an alcoholic.  Seriously, I could end this post right now.  But I’m just getting started, so let’s continue….

The show featured women (obviously) who are addicted to various things like pasta, bread and fries – he featured each of them and they all said that they could not stop eating these foods and it was controlling their life.  To me this sounds like a serious problem which would require a major dietary transformation and help to address the emotional cause of their eating behaviour.  Apparently it doesn’t need to be that complicated because Dr. Oz’s “28 DAY PLAN!!” for kicking your carb cravings was here to save the day!  I was hoping for some recommendations that actually take into consideration your body’s biology and mechanisms for controlling hunger and cravings such as insulin and leptin.  Alas, I was wrong.  Dr. Oz’s prescription for kicking your carb cravings was to switch to UNLIMITED (I repeat UNLIMITED) “Good Carbs” like whole wheat pasta and brown rice.  He might as well have given each of the women heroin to at least get them to zone out into a happy place at meal time.

There are so many things wrong with this recommendation, but I will only focus on 3:

1. Would you give non-alcoholic beer to an alcoholic?  Of course not!  So why would it make any sense to give a carb addict something that basically tastes exactly the same and has the same composition as regular carbs.  The cascade of events that occur from consuming these foods would be slightly different in that they would not increase your blood glucose levels as quickly (though still much faster than say, asparagus), however they still contain the opiod triggering components (ie: gluten) that stimulates the same portion of your brain as cocaine.  I highly doubt this protocol is going to do anything other than make them swap one addiction for a higher fibre alternative.  Personally, when I switched to “Good Carbs” (back in my low-fat days of my early 20’s pre-Crossfit) I used to inhale them just as easily as “Bad Carbs.”  It makes so much more sense to give someone something completely different…like how about vegetables and good fats?  Cracking out on broccoli and salmon would be pretty impossible and even if someone succeeded in doing so the ramifications would likely be more positive than negative (Oh no, you OD’d on calcium!!).

2. Where is the AA support? Where is Dr Drew?  There was very little mention of how these people are obviously feeding themselves for emotional reasons.  I highly doubt that shoving some whole wheat pasta in their mouths is going to help them get over the root cause of their overeating issues.  It is no wonder we’ll probably see these people fatter and less happy in a year despite having completed Dr. Oz’s miracle 28-day plan.  When you’ve got issues with food, you need to address the root cause of these issues.  This compounded with the opiod effects I mentioned earlier is just a recipe for disaster.  Even if you are eating 100% Paleo/Primal, you can still overdo it and eat for the wrong reasons.   I’ll give Dr. Oz credit for briefly mentioning Overeaters Anonymous, but I think that he could have emphasized this piece more.

3.  Hypoglycemia is cool!  It is a known fact (even in conventional nutrition) that Protein and Fat are more satiating and take longer to digest than Carbohydrates.  So why in the world would you not increase these types of foods to help offset the blood sugar highs and lows that these people have been suffering from?   I guarantee that these people are still going to be suffering from blood sugar highs and lows under the 28 day-plan.  Again, back in the day when I inhaled whole grains I used to get hot flashes and dizzy spells at 10:30am after my 8am steel cut oatmeal.  This would always lead to me reach for something equally as carb-a-rific to hold me over to lunch.  It is no wonder my thighs looked like corn flakes through a garbage bag.   Seriously, if one of the main problems is blood sugar regulation, then it would not take a rocket scientist to figure out that addressing this issue is paramount.  Even if you needed to keep eating some “Good Carbs,” wouldn’t you want to try to limit the quantities that people are eating in favour of more nutrient-dense and satisfying foods that help to regulate blood sugar?

Not to mention the gut irritating properties of these foods, which Dr. Oz would never acknowledge because it could ruin his behemoth sponsorship deals with the Kellogg’s and Pepsi’s of the world.  Not to mention the fact that his website is plastered with Weight Watchers advertisements and recipes.  Not to mention the fact that his audience obviously doesn’t look like the fittest group of people despite being die-hard fans and likely eating their oatmeal every day.  Not to mention the fact that Dr. Oz’s colon polyp is an indication of hyperinsulinemia.

There, I got that out of my system.  Thank you Oprah for leaving me with a new legacy in the health world to bash.  I’m sure the OWN network is also stocked full of amazing advisors….I’ll have to start tuning into that one too.