You can find this recipe in my Paleo cookbook, Pigskin Paleo: Game Day Recipes, available on Amazon and digital shelves around the world. :)
On Tuesday afternoon Dave left and went back home to New York. That night Jeff & I went to dinner and hung out with our friends Bob & Michelle and that was the last time I ate this week!
We went to dinner at Seasons 52, a restaurant with a seasonally-inspired menu, close to home. Their dishes are perfectly portioned and aside from the fact that we had to valet park the car and weren’t even given the option to walk from far away because the cones were blocking every single spot, I really have no complaints.
That night we came home and watched Fat, Sick and Nearly Dead while we worked and I highly recommend it. After having read the three part series recently on Mark’s Daily Apple on the benefits of fasting (here, here and here) and after having watched the documentary the night before I woke up the next morning and decided to do a fasting experiment. I’ve done intermittent fasting before, it’s nothing new to me, but I was just curious how long I could go this time around.
Tuesday between 7:30-8:30pm was the last time I ate, when we went out to dinner. Since then I’ve drank water, chamomile & green tea and club soda with fresh squeezed lemon (<–a Jeff Sarris creation) :) Some results I can report from the past two days:
- I weigh myself every morning and absolutely love our Withings scale that connects with an app on my iPhone through our wifi and over the last two days I’ve lost 4.5 pounds.
- Over the course of the last two days I’ve felt pretty good overall. It bothers me just a little to not be eating when Jeff is but I haven’t really felt hungry except tonight and I drank some lemon & club soda and felt fine.
Aside from not being able to try the recipe as I’m cooking it, because that’s typically how I cook. Trial by taste ;) but that’s more for curiosity and the need to add more seasoning or not, than it is hunger. Today, day 2, I had what felt like muscle pain in my ab region but other than that, I’m doing fine.
In terms of exercise I haven’t done too much. Yesterday I did some sprints with Kix at the park along with some hand stands and squats while I stood to work and today not much more than some hand stands and pushups.
In addition to fasting I’ve continued to cook breakfast, lunch & dinner for Jeff because I truly enjoy cooking. As per request from Mr. Adam King, and be sure to check out the big things he’s got going on!, I’m posting this recipe. But it’s really good because tomorrow I’m doing my first primal cooking consult and this is a good recipe to have available since she’s a fan of one dish meals. So enjoy! and of course, feel free to share the recipe using the social buttons below. :)
Cayenne Kicks Your Ass Chicken Soup
- 1-2 tbsp grassfed butter or coconut oil
- 3 carrots, chopped
- 3 ribs celery, chopped
- 1/2 onion, chopped
- 1/2 orange pepper, chopped
- 1/2 yellow pepper, chopped
- 1 quart organic chicken broth
- 2 cups water
- 5 cloves garlic, chopped
- 1.5 lbs chicken tenders, (I used Grandma Nellies from US Wellness Meats)
- 1/2 cup fresh thyme
- 1/2 cup green onions, sliced
- sea salt, coarse ground black pepper and ground red pepper/cayenne pepper, to taste
- Add butter to a large pot and melt over medium heat.
- Chop carrots and add them to the pot.
- Add a few shakes of salt, pepper and cayenne to the carrots. Stir a bit and let it sit while you chop the celery, onion & peppers. Be sure to return to the pot every few minutes to continue to stir.
- Add the onions & celery to the pot, mix to combine.
- Using kitchen sheers cut the chicken tenders into cubes and add to a bowl.
- Add the orange & yellow peppers to the pot, mix to combine. Let the mixture combine for a few minutes before moving on to the next step.
- Add the chicken broth & water to the mixed vegetables in the pot.
- Chop the garlic and add to the bowl with the chicken. Shake some salt, pepper & a generous amount of cayenne into the bowl with the chicken & garlic. Use your hands to mix everything together.
- Add the chicken mixture to the pot, stir to combine. Turn up the heat to medium high and cover, let sit while it starts to simmer and blend.
- Chop the green onion and fresh thyme. After a few minutes add the fresh thyme to the mix. Set the chopped green onion aside.
- Mix everything together and let the soup come to a boil. Once boiling let it continue to boil for 3-5 minutes and be sure to continue to stir and mix everything together while you’re letting it sit.
- Pour the soup into a bowl and garnish with sliced green onion.
- Enjoy! :)