- Full Title: The Best Induction Burner Recipes on the Planet: 100 Easy Recipes for Your Portable Cooktop
- Autor: Ella Sanders
- Print Length: 160 pages
- Publisher: Castle Point Books
- Publication Date: November 13, 2018
- Language: English
- ISBN-10: 1250190398
- ISBN-13: 978-1250190390
- Download File Format | Size: epub | 76,85 Mb
* ALL RECIPES SERVE 4, UNLESS OTHERWISE INDICATED.
* 1 TBSP = 15 G * 1 TSP = 5 G
* BAKING TIMES MAY BE LONGER OR SHORTER IN DIFFERENT OVENS. THE BAKING TIMES IN THIS BOOK ARE THEREFORE SUGGESTIONS. PLEASE RELY ON YOUR EXPERIENCE WITH YOUR OWN OVEN.
* I OFTEN USE CAGE-FREE EGGS (LARGE), BUT I MUCH PREFER USING FREE-RANGE OR ORGANIC EGGS.
* 1 LITER = 10 DL = 100 CL = 1000 ML
* ALWAYS USE FREE-RANGE OR, EVEN BETTER, ORGANIC MEAT. AND THIS IS MANDATORY!
YES! → THAT’S ME INDEED!
PHOTOGRAPHED BY OOF (110 YEARS AGO)
PUBLISHED IN 2012
BY STEWART, TABORI & CHANG, AN IMPRINT OF ABRAMS
YVETTE VAN BOVEN
photography: OOF VERSCHUREN
RENSKE KUIPER P. 69, TOP RIGHT
MARIËTTE & VICTOR VAN BOVEN, PP. 43 & 193
EDITOR: NATALIE KAIRE
DESIGNER: LIAM FLANAGAN
TRANSLATOR: MARLEEN REIMER
PRODUCTION MANAGER: ANET SIRNA-BRUDER
CATALOGING-IN-PUBLICATION DATA HAS BEEN APPLIED FOR AND MAY BE OBTAINED FROM THE LIBRARY OF CONGRESS.
© 2012 YVETTE VAN BOVEN
ORIGINALLY PUBLISHED IN 2011 BY FONTAINE UITGEVERS
ALL RIGHTS RESERVED. NO PORTION OF THIS BOOK MAY BE REPRODUCED, STORED IN A RETRIEVAL SYSTEM, OR TRANSMITTED IN ANY FORM OR BY ANY MEANS, MECHANICAL, ELECTRONIC, PHOTOCOPYING, RECORDING, OR OTHERWISE, WITHOUT WRITTEN PERMISSION FROM THE PUBLISHER.
STEWART, TABORI & CHANG BOOKS ARE AVAILABLE AT SPECIAL DISCOUNTS WHEN PURCHASED IN QUANTITY FOR PREMIUMS AND PROMOTIONS AS WELL AS FUNDRAISING OR EDUCATIONAL USE. SPECIAL EDITIONS CAN ALSO BE CREATED TO SPECIFICATION. FOR DETAILS, CONTACT [email protected] OR THE ADDRESS BELOW.
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When I finished writing Home Made, I realized I actually wasn’t quite done. There were still heaps of recipes, waiting wistfully, and every day new ones were added. So it was tough to say good-bye.
But oh well—at some point you need to let the book go because the printer is waiting for it and because people are waiting for the book in the bookstore. I went with the book to the printer in Spain, then I went with the book to the bookstore, and occasionally I would accompany the book to its future home and write a farewell note in it.
That’s all I could do. Making such a big book is a real undertaking. I lived with the book and it stayed with me day and night. So once it was finished and had left my home, I began to miss it tremendously. I missed thinking about the contents of the book, I missed writing, drawing, continuously looking to see if there’d be something even more delightful to add, killing off some of my dearest darling recipes, finding more that I’d been looking for forever, traveling to unfamiliar destinations to photograph them with my husband, Oof, and going on new adventures. I missed photographing the dishes, eating them together, and gleefully realizing that each was another truly fun recipe.
In the meantime, more recipes and ideas were piling up high and my fingers were itching to get started again. I talked about the missing and the itching with my publisher. Luckily, he agreed that I should develop my plans into a new book. No, wait: not one new book; it would have to be two. One turned out to be insufficient for all I wanted to tell, so after this one, there will be another.
Because I grew up in a pretty wet and cold country (Ireland), and now spend a lot of time in a warmer one (France), I’ve rendered that into two volumes: Winter and Summer. In this first volume, Winter, you’ll find more Irish meals, and in the Summer book, more French meals.
Because I’m often headstrong, I’ve sometimes interpreted things completely my own way, and I hope you won’t mind. Because I’m often impatient, I’ve sometimes drawn the recipes because it’s faster than writing. And because at times, probably unnecessarily, I worry that you won’t understand quite what I’m trying to say, I’ve also added memories and photos so you get a sense of what I mean. I believe that, just like a formally decorated table or a beautifully arranged plate, a cookbook should exude a certain spirit, or a mood, that you should be in when you start to get going in the kitchen. My first book has packed her suitcase and is embarking on a trip around the world, and I’ll go with her. I’m working on a new cookbook now, and I’ll see you soon, when the sun is shining and we can eat outdoors. Something delicious. But in the meantime, cook the winter away. It’s going to be a good one.
Wicklow Mountains, Ireland
Co. Kerry, Ireland
breakfast, brunch & lunch
cakes & sweet things for tea time
You can make this bread in no ti
fast desserts, plant based meals, grilled pork loin, brewing process, apple smoothie,
s looking for a couple of different things. These are subcomponents of cholesterol, and they are not at all the same in terms of your health. The three primary ones most often tested for are low-density lipoproteins (LDL), high-density lipoproteins (HDL), and triglycerides. The levels of these cholesterol components are measured in mg/dl, the number of milligrams of the substance in a deciliter of blood. Let take a quick look at each of them.
LDL is commonly referred to as bad cholesterol. It is the part of your total cholesterol that plays the biggest role in blocking your arteries. When LDL attaches to an artery wall, it causes an inflammation that encourages more cholesterol to be deposited there, increasing the risk of a blockage or blood clot. Eating foods high in saturated fats is a major cause of an increase in LDL. The level of LDL that poses a risk is still a subject of discussion, but everyone agrees that anything over 200 mg/dl is dangerous. Some doctors believe that, depending on the source and on what other risk factors (like smoking and being overweight) you may have, even levels over 100 mg/dl may increase your risk of heart attack and stroke.
HDL is usually called the good cholesterol. HDL helps the body rid itself of the cholesterol deposits in the arteries. A high HDL level indicates that you probably have a low risk of heart attack. It has been recommended that men have an HDL of at least 40 mg/dl and women at least 50 mg/dl. The good news is that doing the things that lower your LDL tend to raise your HDL levels. And adding good fat to your diet helps to raise HDL. Some sources are fatty fish like tuna and salmon, olive and canola oil, and the oils found in nuts and soybeans. Some studies even suggest that a moderate amount of alcohol will raise your HDL.
The third major component of a typical cholesterol screening is triglycerides. Like LDL, triglycerides can contribute to a buildup of deposits in the arteries. And like LDL, they are raised by a diet high in saturated fats. It’s recommended that triglyceride levels be less than 150 mg/dl.
It should probably be noted that a number of doctors believe that the ratio between HDL and LDL is even more important than the individual numbers. So anything we do to lower our LDL or raise our HDL has a positive effect on that ratio.
How Do I Lower My Cholesterol?
As we’ve seen, there are a number of factors that contribute to your cholesterol and overall heart health. Some of them, like genetics and age, we have no control over. But others we do. When it comes down to it, there are three main things we can do to lower cholesterol. One is medication, and that is something to take up with your doctor. Another is exercise. Studies have shown that regular exercise can lower cholesterol and reduce the risk of heart disease and stroke. My cardiologist recommends 30 minutes of walking a day as a minimum. It isn’t all that difficult, but it does take a commitment.
The final factor is diet. And that is the reason for this book. There are a couple of things we can do from a dietary standpoint that will help. The first thing, which goes hand in hand with exercise, is to maintain your proper body weight. Being overweight is a known risk factor for heart disease.
The second, as mentioned earlier, is to limit the amount of saturated fat in your diet. The good news is that nutrition labels are now required to list the amount of saturated fat, so it’s fairly easy to keep track of. But saturated fat isn’t the only bad fat. There are also trans fatty acids, or trans fats, which are produced by hydrogenating liquid fat to make it solid at room temperature, like in making margarine. Trans fats are now also listed on the nutrition labels of packaged foods, making them easier to track. If trans fats are not given in the nutritional information, such as in a recipe, you can easily calculate them by taking the total fat and subtracting the saturated fat, monounsaturated fat, and polyunsaturated fat that are listed. That is also true of the nutrition information in this book. In general, any solid fat is bad fat. Also bad are tropical oils like coconut and palm oil. One rule of thumb is that that you should consume no more than 10 percent of your calories per day from saturated fats and trans fats. Since each gram of fat contains about 100 calories, that makes the calculation fairly easy. If you are eating 2,000 calories a day (the number used as a reference on nutrition labels), then 200 of those calories, at the most, should come from saturated fats and trans fat. That would be 20 grams of bad fats per day maximum.
There are also positive diet changes that you can make. Let’s take a quick look at some of them here. We’ll go into a more detail in Chapter 1 about how to get them into your diet.
Olive and Canola Oils
While we want to limit the amount of fats in our diet to help us maintain o
tuna recipes, chocolate favours, tea and coffee, spiderman cake, creative cakes,
rced to realize our approach was totally wrong and we needed to relax a little bit.
That’s when we first learned the double meaning of mañana. It can mean two things: it can mean “tomorrow,” or it can mean, “Yeah, later, like tomorrow or something.” When you’re told, “Mañana, mañana,” you’re actually going to get it tomorrow morning. If you need it right away, it’s better to hear the mañana, mañana rather than just the mañana. Because when you get just the mañana, well, you never know when that will be. It could be sometime tomorrow, or never. Or it could mean, “Next week when I feel like it, or when I need money again, because right now I don’t need money, so, yeah, mañana.” Both mañana, mañana and mañana serve their purpose. You just need to know when you need which one.
We were working with a team of talented young architects who were hungry to get a start in Tulum. At first they wanted something more streamlined and modern, but we wanted a place that looked frozen in time, as if settlers had just tied up their boat and unloaded all of their possessions, their battered metal teapots and silverware and linen napkins. We wanted it to feel like a shipwreck. And we wanted it to be open to the sky and to the road and to the jungle.
All of our hard work is what drew people to Hartwood, especially in the beginning, when it was so simple and we were really just right out in the open for everybody to see. We were sweating. We made mistakes. But people were kind. In an era of huge, well-financed restaurants, they saw what was going on and said, “This is a love project, isn’t it?”
It still is.
Cenotes provide respite from the heat when the ocean can’t cool you off. There is nothing that compares to its crisp, mineral-rich water. Cenotes are home to turtles, fish, tropical birds, and—from time to time—a crocodile or two.
The Open Kitchen
When we built the restaurant, we decided to keep most of it open to the sky. That wasn’t the plan at first, but as we started clearing the land, we realized that the sky was an important part of why we loved it there. One night there were so many stars that we stopped working to look up. There was nothing we could build that would be as beautiful as the night.
The downside is that when it rains hard, we have to close. Sometimes we know when the rain is going to come, and we don’t open that day. But other times we’re caught off guard, the entire staff standing under the roof in the kitchen looking out onto an empty restaurant. The truth is, we’ll take it. The magic of serving food to a “room” of people sitting under the stars is worth the risk of the occasional rainout.
The restaurant has two and a half walls. One wall is the back of the kitchen, where we built the grill and wood-burning oven, and the other wall separates our property from our neighbor. The wall in the front of the restaurant is a half wall you can easily step over. We wanted to be open to the activity outside: vendors and tourists on beach cruisers during the day, taxis and people dressed for dinner and carrying flashlights at night. After we close, the night porters hang their hammocks, keep watch over Hartwood, and discourage visitors.
There are no power lines here, but we have a simple though effective system of solar panels and a gas generator to replenish the batteries so that the freezer stays cold and the sound system stays on. The fact is, we could use lots of power and run the generator all night, but we chose not to do that because when you come here, we want you to talk to your friends and feel the breeze float in off the jungle.
Sky, stars, and the glow of the oven at the edge of the jungle—these are the foundation of the Hartwood experience.
Hard work and all our hearts went into building the kitchen at Hartwood. Once we set foot on our little piece of land, we never left. Whether or not the restaurant is open, we’re in the kitchen every day.
We string together gardenias on jute twine and then hang them from meat hooks. Beauty and fragility juxtaposed with a certain rawness is how Hartwood could be described.
The smell of roasted and burning wood is in our skin and a part of us. It adds depth to the food we serve and makes each bite more flavorful. But to smell and taste smoke is a gift. Our daughter agrees.
The Yucatán Seasons
Spring, summer, fall, and winter don’t mean much in Tulum. Instead, there’s high season, which starts with the winter holidays, when tourists from the United States and Europe fill the hotels and pack the beaches. The craziest stretch is from Christmas Eve through New Year’s, when it seems as if all of New York City has flown down to go for a swim. It’s exciting to feel the rise of that buzzy energy, but the beach road is jammed with traffic all day long, and we’re so busy we don’t have time to see
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half diagonally into ¼-inch-wide strips and place on a large rimmed baking sheet. If necessary, use two baking sheets so that the eggplant slices do not overlap each other.
Using a pestle and mortar, thoroughly crush the cumin seeds and whole peppercorns with the ground ginger and salt. Mixing all the seasonings together before adding to the eggplant helps to evenly distribute flavor.
Add the seasonings to your baking sheet(s). Using your hands, mix the eggplant strips with the seasonings until evenly covered. Add the olive oil and mix well. Place in the oven for 15 minutes. If you’re using two baking sheets, swap them around halfway through cooking so that the eggplant cooks evenly.
Halve the pomegranate and extract all the seeds.
After 15 minutes, take the baking sheet(s) out of the oven and gently turn over each slice of eggplant using a spatula. The eggplant will be quite moist and delicate at this stage. Make sure the slices are not overlapping and put back into the oven for another 15 minutes. The eggplant should be browning slightly. Keep the slices in the oven for another 3–4 minutes. They are ready when well browned but still tender.
Toss the eggplant with the pomegranate seeds and add salt to taste. Serve hot.
GREEN BEANS & SESAME
Time: 10 minutes
2 tablespoons sesame seeds
¾ pound green beans
1 teaspoon toasted sesame oil
sea salt flakes, to taste
Put the sesame seeds into a small pan and dry-fry over medium heat for 2 minutes, shaking the pan occasionally. Once the seeds are golden brown, remove from the heat and put to one side.
Bring a pan of water to a boil. Meanwhile, wash the green beans and top and tail them. Boil the green beans for 2 minutes, then drain in a colander.
Put the beans into a bowl, add the sesame oil and the sesame seeds, and toss. Sprinkle with sea salt to taste.
The value of sliced radishes as part of a meal should not be underestimated. We use them to add color, texture, and freshness to a meal and they are also an easy, nutritious snack. We often serve them alongside the groundnut, which highlights how crisp and refreshing the cold radishes are, while the radishes emphasize how rich and comforting the groundnut is. Radishes vary in size, shape, color, and peppery flavor, but they are all light and crunchy. Look for ones that are firm, and try to use them within a couple of days because they can become increasingly bitter over time.
If your radishes still have the leaves attached and they are in good condition, you can keep them on, as they are edible and make a nice accompaniment.
To serve four, wash a big bunch of radishes in cold water and shake well. Trim the root of each radish. If you are not using the leaves, trim the top where the radish meets the stem. Halve each radish from top to bottom and place in a bowl to share.
Groundnut stew is a West African peanut-based dish that you won’t forget once you’ve tasted it. They serve something similar called chicken amendoins in Mozambique, where I spent some of my childhood. Yet when I left Maputo at six I didn’t taste the dish, or anything like it, for another fifteen years. It was just a distant memory.
All until Duval’s brother, Miles, brought it back into my life during our university days in New Cross. Little did I know, but the Groundnut stew is one of their grandma’s trademark Sierra Leonean dishes, and when he was cooking it down I could smell something special happening. I gave it a little sample and actually couldn’t believe it. I was immediately transported back to being a five-year-old in Maputo. I remember chatting with Duval and Yemi about it incessantly, genuinely excited, and I guess those lively exchanges form the basis of why we started The Groundnut together.
THE GROUNDNUT STEW
The Groundnut stew will always hold a special significance. It was the dish we chose to serve at our first event because it never seems to fail to impress people, and it is the dish that kindly lent us its name.
Time: 1 hour 30 minutes
1 chicken, skinned and chopped into 8 pieces
2 teaspoons salt
½ teaspoon ground black pepper
1 teaspoon white pepper
5 tablespoons peanut oil
1 Scotch bonnet pepper
4 small onions
3 cloves of garlic
2 heaping tablespoons tomato paste
½ cup homemade groundnut butter, or smooth peanut butter
2 cups chicken stock
Place the chicken pieces into a large bowl, add the salt, black pepper, and white pepper, and mix well.
In a wide frying pan, fry the chicken with 3 tablespoons of peanut oil over medium heat. The chicken should not overlap, as this will prevent it from browning. If you are using a small pan, fry the chicken in batches.
Pierce the Scotch bonnet pepper with a sharp knife and add it to the pan. Piercing the pepper means that as the
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an cooking makes use of some ingredients that you may not know. Sometimes special cookware is used too, although the recipes in this book can easily be prepared with ordinary utensils and pans.
The most important thing you need to know before you start is how to be a careful cook. On the following page, you’ll find a few rules that will make your cooking experience safe, fun, and easy.
Next, take a look at the “dictionary” of utensils, terms, and special ingredients. You may also want to read the list of tips on preparing healthy, low-fat meals.
When you’ve picked out a recipe to try, read through it from beginning to end. Then you are ready to shop for ingredients and to organize the cookware you will need. Once you have assembled everything, you’re ready to begin cooking.
Johnny cakes, a type of biscuit from Belize, make a great addition to any meal. Here they are served with fried fish. (Recipes on pages 33 and 51.) 19
T h e C a r e f u l C o o k
Whenever you cook, there are certain safety rules you must always keep in mind. Even experienced cooks follow these rules when they are in the kitchen.
• Always wash your hands before handling food. Thoroughly wash all raw vegetables and fruits to remove dirt, chemicals, and insecticides. Wash uncooked poultry, fish, and meat under cold water.
• Use a cutting board when cutting up vegetables and fruits.
Don’t cut them up in your hand! And be sure to cut in a direction away from you and your fingers.
• Long hair or loose clothing can easily catch fire if brought near the burners of a stove. If you have long hair, tie it back before you start cooking.
• Turn all pot handles toward the back of the stove so that you will not catch your sleeves or jewelry on them. This is especially important when younger brothers and sisters are around. They could easily knock off a pot and get burned.
• Always use a pot holder to steady hot pots or to take pans out of the oven. Don’t use a wet cloth on a hot pan because the steam it produces could burn you.
• Lift the lid of a steaming pot with the opening away from you so you will not get burned.
• If you get burned, hold the burn under cold running water.
Do not put grease or butter on it. Cold water helps to take the heat out, but grease or butter will only keep it in.
• If grease or cooking oil catches fire, throw baking soda or salt at the bottom of the flame to put it out. (Water will not put out a grease fire.) Call for help, and try to turn all the stove burners to “off.”
C o o k i n g U t e n s i l s
cheesecloth—A gauzy cotton cloth that can be used to strain food. It is sold in most grocery stores.
colander—A bowl-shaped dish with holes in it that is used for washing or draining food
grater—A utensil with sharp-edged holes, used to grade or shred food into small pieces
ladle— A deep-bowled, long-handled spoon used for serving soups and other liquids. To ladle something means to serve with a ladle.
sieve—A bowl-shaped utensil made of wire mesh, used to drain food spatula— A flat, thin utensil used to lift, toss, turn, or scoop up food whisk—A wire utensil used for beating food by hand wire rack—An open wire stand on which hot food is cooled C o o k i n g T e r m s
beat— To stir rapidly in a circular motion
broil—To cook directly under a heat source so that the side of the food facing the heat cooks rapidly
brown—To cook food quickly over high heat so that the surface turns an even brown
chop— To cut into small pieces
cube—To cut into small, cube-shaped pieces
garnish—To decorate with small pieces of food such as sprigs of fresh herbs
knead—To work dough by pressing it with the palms, pushing it out-ward, and then pressing it over on itself
preheat—To allow an oven to warm up to a certain temperature before putting food in it
puree—To press food through a food mill or to process it in a blender or food processor until it is a smooth, thick pulp called a puree sauté—To fry quickly over high heat in oil or butter, stirring or turning the food to prevent burning
seed—To remove seeds from a food
sift—To mix several dry ingredients together or to remove lumps in dry ingredients by putting them through a sieve or sifter simmer—To cook over low heat in liquid kept just below its boiling point. Bubbles may occasionally rise to the surface.
S p e c i a l I n g r e d i e n t s
achiote paste—Also called annatto paste, a seasoning made from the seeds of the annatto tree, along with spices and salt. It is used to add golden color to food.
basil—A rich, fragrant herb whose fresh or dried leaves are used in cooking
bay leaves—The dried leaves of the bay (also called laurel) tree capers—Flower buds of the caper bush, pickled and sold in jars chile peppers—Hot peppers. Chiles used in Central American cooking include the very hot guajillo, pasilla, jalapeño, and Mexican chili
oods promotes a healthy psychological and hormonal response to food, supports a healthy gut, and strengthens your immune system.
MY PALEO STORY
Way back in 2009, I was one of the first people to try the Whole30, long before it had that catchy name and had helped hundreds of thousands of people change their lives. I’ve been committed to this way of eating ever since. And while my story isn’t a success story in the traditional sense—there’s no “after” photo of me with six-pack abs or a tale of massive, overnight weight loss—it is a success story. Eating Whole30-style has kept me fit, mostly happy, and fighting the good fight while wrestling with I-have-no-thyroid complications.
I have excellent habits 95 percent of the time. I sleep eight to nine hours per night to recover from and prepare for heavy lifting at the gym, occasional sprints, and plenty of yoga and walking. I keep the house stocked with paleo ingredients and cook nutrient-dense meals so my husband Dave and I can eat real food every day.
Then on rare occasions, I indulge. I become a temporary slug and give in to the temptation of corn-based chip products, buttered popcorn, an icy-cold glass of Prosecco, or a shot of Ouzo. I have a known whipped cream problem.
These minor transgressions are possible because I make regular deposits in the good health bank the rest of the time. Every workout, every good night’s sleep, every paleo meal is a deposit, so that every once in a while, I can make withdrawals for a food treat.
This way of living started in 2009 when I made the switch to the paleo diet. Before then, I didn’t have such excellent habits.
From grade school to the day I graduated from college, I was a chubby nerd. My parents are both exceptionally good cooks—my dad brought his restaurant training home and my mom won almost every cooking contest that she entered. By the time I was about eight, I was wearing Sears “Pretty Plus” jeans, mostly because I really liked food, but also because I really didn’t like to sweat. After a broken ankle and vicious playground taunts, I stuck with reading, practicing the piano, and roller-skating to the library. I don’t know how many gym classes I missed because I was “sick” or “forgot” my gym clothes. I do know that my P.E. attendance put my otherwise stellar grade point average in jeopardy.
Even though I avoided sports, I secretly admired the athletic kids; they walked taller than the rest of us. When I was in tenth grade, my dad took me to Annapolis to see the Navy band play a concert, and for about three weeks I was determined to get in shape so that I could apply to the Naval Academy. I abandoned that dream because I was incapable of doing push-ups and sit-ups—and I was too embarrassed and overwhelmed to ask for help.
For most of my life, I was haunted by a deep desire to be different than I was. To be thin. To feel confident. To break the cycle of thinking of food—and my behavior—as “good” and “bad.”
I joined Weight Watchers and eventually became a Lifetime Member with a weight loss of more than 50 pounds. I joined a CrossFit gym and learned to love being intimidated by my workouts. I developed a deep affection for lifting barbells. But despite my successes, it was still my habit to celebrate, grieve, stress out, and relax with food. Although I worked out regularly, I didn’t feel as strong—inside or out—as I wanted to. I had insomnia, allergies, and stomach aches. My body didn’t feel like it belonged to me.
BANISHING GRAINS AND DAIRY, IN COMPARISON TO THREE DECADES OF NEGATIVE SELF-TALK AND SHAME, HAS BEEN EASY. AND IN RETURN FOR GIVING UP GRAINS, DAIRY, AND SUGAR, I’VE GAINED A TRUE PARTNERSHIP WITH MY BODY.
In November of 2008, I learned I had a nodule on my thyroid. The risk of cancer was high, so I had the nodule surgically removed, and the doctor hoped that the remaining half of my thyroid would continue to function. It held on for a few months, but then it stopped working. That was a very difficult time. It was like constantly having the blues. I was sluggish, foggy-headed, and desperately worried about re-gaining all the weight that I’d worked so hard to lose.
Then I found paleo.
It was surprisingly easy for me to give up grains, despite my abiding affection for toast, but saying goodbye to my standard breakfast of blueberries with milk almost pushed me over the edge. I did not approach the paleo rules with an open heart. But I committed.
I followed the eating guidelines. I made it a project to get eight hours of sleep every night. I worked with my doctor to find the right doses for my thyroid hormones. I was on track with my nutrition, but my training was all wrong for a girl with no thyroid. The constant physical stress of my sometimes twice-a-day workouts and beat-the-clock CrossFit—without restorative activities like yoga, meditation, and walking to balance it out—took its toll. I w