Day 90 (2 days after Christmas)

The day before Christmas I weighed 15st 1lb that is 23lbs lost from day 1. I did stay Paleo over Christmas but I ate an incredible amount of food and I did have some booze (naughty Paleo cave monkey) which added 4 lbs to my weight. Anyway here are the photos:

Day 1

Day 90

Cajun Pork Chop, Swede Wedges,Coleslaw with Mustard

Ingredients:

• Pork Chop
• Swede Cut into Wedges
• Parmigiano-Reggiano
• Olive Oil
• Cajun Spices
• Coleslaw
• Whole grain mustard (Paleo? delicious yes)
• Courgette thinly sliced
• Lemon
• Pepper

Method:

• Marinate the pork chop in some olive oil mixed with Cajun Spice
• Slice the swede into wedges place in a bowl, add some olive oil and grated Prmigiano-Reggiano mix it up
• Roast the Wedges at 190C for 15 minutes
• Grill the pork chop
• Quickly griddle fry the courgette slices with a drop of olive oil, drop of lemon juice and pepper
• Add the mustard to the coleslaw... I pictured it sitting on top but stir it in
• Eat! Enjoy!

Body only exercise

Each month I am trying to make an improvement to my lifestyle. This month I have added some body only exercises into my regime.

Upper body day (Going easy to begin with)

• Push-ups (x30) currently doing these at an angle against something around kitchen work top height (makes it easier)
• Chair dips (x30) Sit on a chair, put your hands on the front edge, slide off of the chair and then lift yourself up and down using your arms
• Pull-ups (x30) Place a bar between 2 chairs, lay underneath and hold the bar lift yourself up, lower yourself down.

Lower body day (this really hurts the next day and the day after!)

• Squats (x30) stand with feet at shoulder width, squat down until you are nearly touching the ground with your arms stretched out in front, stand back up.
• Lunges (x30 each leg) stand straight with your hands behind your head, extend one leg back until the front leg is 90 degrees with floor bent from the knee, dip the back leg knee to the floor, return to standing position bringing back leg to meet front leg.
• Leg raises (x30 each leg) Stand straight hands by your side, lift one leg straight up behind you until at bum height as you bend over and touch the floor with the opposite hand. Return to standing position

Seasonal Food

Wishing everyone at https://www.facebook.com/groups/paleouk and all Paleo followers a Happy Christmas  :)

January
Blood Orange, Cockles, Seville Orange, Whelk, Cabbage, Clams, Clementines, Horseradish, Jerusalem Artichokes, Mussels, Oyster, Parsnip, Pheasant, Pomegranate, Salsify, Satsuma, Sea Bass, Venison
February
Cauliflower, Leek, Purple Sprouting, Rhubarb, Cabbage, Clams, Cockles, Horseradish, Jerusalem Artichokes, Mussels, Oyster, Sea Bass, Venison
March
Sardine, Spring onion, Blood Orange, Clams, Cockles, Mussels, Oyster, Sea Bass, Venison
April
Crab, Lamb, Morel, Rocket, Watercress, Wild Garlic, Cockles, Oysters, Sardine, Spring onion
May
Asparagus, Chicory, Gooseberry, Raddish, Samphire, Crab, Lamb, Morel, Rocket, Sardine, Spring onion, Watercress
June
Broad beans, French beans, Mackerel, Mangetout, Peas, Raspberry, Strawberry, Tomato, Asparagus, Chicory, Crab, Gooseberry, Lamb, Raddish, Rocket, Sardine, Spring onion, Watercress,
July
Apricot, Aubergine, Beetroot, Cherry, Chicory, Courgette, Crab, Cucumber, Fennel, French beans, Globe artichoke, Greengages, Kohlrabi, Lamb, Mackerel, Nectarine, Peas, Peach, Radish, Raspberry, Redcurrant, Rocket, Runner beans, Sardine, Spring onion, Strawberry, Swiss chard, Tomato, Watercress
August
Apple, Apricot, Aubergine, Beetroot, Bilberries, Chicory, Cobnut, Courgette, Crab, Cucumber, Fennel, French beans, Globe artichoke, Greengages, Grey mullet, Kohlrabi, Lamb, Marrow, Nectarine, Pepper, Radish, Raspberry, Rocket, Runner beans, Sardine, Scallop, Sea bass, Spring onion, Sweetcorn, Swiss chard, Tomato, Venison, Watercress
September
Apple, Aubergine, Beetroot, Butternut squash, Cabbage, Chicory, Cobnut, Damsons, Fennel, Fig, Globe artichoke, Grey mullet, Grouse, Lamb, Mackerel, Mussels, Oyster, Partridge, Pear, Plum, Pumpkin, Radish, Raspberry, Rocket, Scallop, Sea bass, Sloe, Swiss chard, Truffle, Venison, Watercress, Wild duck
October
Apple, Cabbage, Celeriac, Grouse, Kale, Medlars, Mussels, Oyster, Partridge, Pheasant, Pumpkin, Scallop, Sea bass, Sloe, Swede, Swiss chard, Truffle, Venison, Wild duck, Wild mushrooms, Winkles
November
Apple, Brussels sprouts, Cabbage, Celeriac, Chestnut, Clams, Cranberry, Horseradish, Jerusalem artichoke, Kale, Mussels, Oyster, Parsnip, Pheasant, Pomegranate, Pumpkin, Salsify, Satsuma, Scallop, Sea bass, Swede, Truffle, Venison, Wild duck, Winkles
December
Clementines, Turkey, Apple. Brussel Sprouts, Cabbage, Celeriac, Chestnuts, Clams, Cranberries, Horseradish, Jerusalem Artichokes, Mussels,Oyster, Parsnip, Pheasant, Pomegranate, Salsify, Satsuma, Scallop

Gammon, sweet potato and pea soup

Ingredients
Stock from a gammon (cooked the day before)
Ripped up gammon pieces
Sweet potato chopped
4 handfuls of the best peas

Method
Heat the stock
Add the vegetables and meat
Bring to the boil
Simmer until the sweet potato is soft
Blend the soup
Season with salt and pepper to taste
Serve!

Chilli chicken over vegetable marinated vegetables

Ingredients:

Chicken breast chopped
Chantenay carrots
French beans
Petit pois peas
Vegetable stock
Tomato and chilli marinade

Method:
Marinate the chopped chicken in the tomatoes and chilli for at least one hour
Place vegetables in microwave dish cover with hot vegetable stock
At the same time add the chicken and marinade to a hot frying pan
As you nuke the vegetables in vegetable stock for 4 minutes
Stir fry the chicken and marinade for about 5 minutes
Strain the vegetables and serve the chicken on top
Bon apetite!