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The Paleo Diet: One Year Later


Staff member
Jan 13, 2024
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image courtesy of Warner Bros.

Note: this was written in January 2012. Check out my three-year recap post [URL='https://thedomesticman.com/2014/01/04/three-years-paleo-nine-lessons-learned-and-tips-for-sustained-eating/']here

Last month was the one-year anniversary of my switch to a modified Paleo diet (which = Paleo + white rice and some dairy). At the six-month mark I made this post with some lessons I’d learned; while many of these tips still ring true (although we haven’t had ice cream for some time now), I thought I’d add a few more.


I mentioned in my six-month post that hard cider has replaced beer for me; little did I know that there are gluten-free beers out there to be had. There are several kinds of sorghum beers available, including one made by Budweiser (that – surprise! – tastes like Budweiser) called Redbridge. My favorite, however, is the beer you see above – New Grist – which is made with sorghum and rice. It’s not a perfect brew, and I only have one every once in a while. But it’s nice to have a guilt-free beer every now and then.


We’ve kept a bag of Costco’s normandy-style vegetable blend in our freezer all year long – the mix of carrots (both regular orange and sweet yellow), broccoli, and cauliflower are a great way to make sure we get a good dose of veggies when we don’t have anything fresh on hand.


Another staple has been the Organic 50/50 salad mix by Fresh Express (the 50/50 refers to it being half spinach and half lettuce). It’s got plenty of variety (baby spinach, green romaine lettuce, green leaf lettuce, tango lettuce, green oak lettuce, lollo rossa lettuce, radicchio, red romaine lettuce, red leaf lettuce, red oak lettuce, red butter lettuce, red bok choy, arugula, mizuna) and keeps for a good week or two in the fridge. It’s an easy way to just grab a handful of greens and stuff them onto the plate along with the rest of your meal. I usually top my salads with Columela olive oil (hands-down my favorite salad oil), with a dash of black pepper. It’s cheap, too – you can usually find a 1 lb. clamshell at Sam’s Club or Costco for just a few bucks.


Chipotle has slowly become our go-to restaurant when we’re out and in a pinch; they’re sprouting up all over the place so they’re incredibly convenient, and their salads/burrito bowls are much easier (and cleaner) to eat than bunless hamburgers (which we usually get at Wendy’s if we’re away from the house).

I tend to order a salad (which is like a burrito bowl but lined with lettuce first), with white rice, double chicken (they charge a bit extra for that), sour cream, cheese, and then more lettuce. My wife does the same but with just a regular portion of chicken and some tomatillo salsa and some guacamole. Being able to order online (or through the iPhone app) and pick it up has been a total lifesaver; the only exception is that you can’t order a kid’s meal online so sometimes we have to jump in line anyway.


And finally, one quick concession. Over the past year I’ve taken a few nibbles on corn tortilla chips and had a hard-shell taco or two; turns out that I didn’t have any stomach issues afterwards. This year we plan on slowly trying to re-introduce corn into our diet to see how we fare. I’m probably going to limit it to corn tortillas and the occasional bowl of popcorn, but I look forward to seeing how it’ll go.
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