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What Should I Eat?

One of the most frequent questions that newbies ask about eating paleo is, “What do you eat?”  It’s sometime hard to digest, understand and embrace the idea that food is fuel.  Of the three standard meals that most of us eat, a paleo breakfast, for some reason, seems to be the hardest one to fathom.  So I asked 8 CFWJ athletes what they eat for breakfast.  You can find their responses below, it is interesting to note the similarities and its also interesting to note what is not there.

There will be a prize if anyone can determine who the athlete is that goes with each breakfast.

A mega-cocktail of vitamin supplements; Progenix shake (recovery + more muscle); large cup of coffee with 1 tbsp honey and heavy cream; whatever scraps of fruit, egg, bacon, sausage is leftover from my kids’ breakfast.

2. I usually eat scambled eggs and bacon with some fruit usually a banana.

3. I love breakfast but I tend to be a definite creature of habit when it comes to my meals especially since mornings are so crazy. Scrambled eggs with add’l whites with left over meat and veggie from the night before and topped with avocado and/or bacon

Morning Glory Muffins or Paleo Bread with eggs or left over meat

Leftovers from dinner the night before (meat & veggie)

Egg Frittata made with veggies and whatever cooked meat I have.

That is really about it. I almost always eat a banana either before I work out at 6am or right when I get home

4. Country fried eggs with spinach cooked in bacon fat or coconut oil and if we have it, some chicken or turkey meat thrown in. Occasionally with some avocado and fish oil if I remember it BUT always with black coffee!

5. Half a dozen eggs

Four to six pieces of bacon

Two bananas

Nuts and fish oil

6. I don’t always eat breakfast, because I like intermittent fasting (till lunch or occasionally dinner), and also prefer an empty stomach when I go to the gym. If I do eat breakfast, it’s always this, approximately:

2 eggs, fried.

Steamed kale (I make in bulk and freeze, so just heat it up to eat). If I’m out of kale (sad day), I’ll substitute whatever vegetable I’ve got, like broccoli or spaghetti squash.

Recipe of the Week
 
Thank you to Tom for this week’s recipe…

Fennel Cucumber Apple Salad

1 bulb fennel (aka anise)

1 medium cucumber or ½ large

1 firm apple

juice and zest of 1 small or ½ large lemon

2 tablespoons (approx) extra-virgin olive oil

salt and pepper to taste

Remove greens and core from fennel bulb and slice into thin strips. Peel cucumber and

cut into ½ inch cubes. Core apple and cut into ½ inch cubes (or same size as

cucumber). Place all in a bowl, add lemon juice and zest, dress with olive oil,

salt and pepper.

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