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April 2012

Lights OUt

I read Lights Out – Sleep, Sugar and Survival (by T.S. Wiley with Brent Formby) because Robb Wolf kept relentlessly quoting it in his podcasts:

“Sleep as much as you can without getting divorced or fired.”

To which Robb has added:

“And if either the job sucks or the marriage is dodgy, then maybe those are worth shelving.”

With an endorsement like that, how could I not read the book? And I’m glad I did. Everyone knows that sleep is important. But this book permanently drills it into your head. I’m not saying that I now never go to bed late anymore, but I do definitely take the subject of sleep more seriously. And I’ve been making a more conscious and sustained effort to get more zzz’s. This has never been a huge problem for me, as I’m not much of a night owl, but I do like to be productive well into the evenings, so the book was a worthwhile reality check.

Keep reading…

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Lonetree-Cider

Sometimes, you just want a beer. Maybe you’re watching the Canucks being eliminated from the Playoffs, gnawing on chicken wings, and a glass of wine doesn’t seem quite right. Or you’re out and just don’t feel like shelling out ten bucks for a glass of wine. Cocktails are always fun and tasty, but I treat those like dessert – yes, I’ll occasionally indulge, but only with a side of guilt. Before you ask, I have indeed tried the NorCal Margarita – but sadly I’m just not fond of the taste of tequila (except for Patron Xo Café, now that’s good stuff). And I’ll take a pass on gluten-free beers that don’t taste like beer and are typically made from other grains.

But what about dry apple cider? If fermented fruit is the closest we can come to “paleo” alcohol, then it would make sense that cider, much like wine, would be a promising option. Cider definitely has more carbs and sugar than wine. But as long as you don’t overdo it, it’s tasty, easy on the wallet, and doesn’t feel like much of a compromise. Keep reading…

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Romer's-Burger-Bar-Port-and-Stilton-Burger

I was excited to try Romer’s Burger Bar for a few reasons. First of all, I love burgers. Second of all, they use quality ingredients:

All-natural Heritage Farms range-fed Angus beef, natural Fraser Valley pork, turkey, free-run chicken or wild salmon flat-top seared for succulent flavour and juiciness.

And thirdly, they advertise their “Make mine green” option – i.e. you won’t get strange looks for asking them to skip the bun (although they do charge $0.75 extra for serving it with lettuce instead).

Keep reading…

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Batch-Cooking-April-22-2012-Chicken-with-prunes-and-olives

Yes, it was a few hours of pandemonium :P

But, now I have food ready to go for almost the entire week.

That’s the joy of batch cooking :)

On the menu this week: chicken with prunes and olives with a side of braised cabbage for dinner, and a salad for lunch (steaks batch grilled and the salad each morning – lettuce, steak, goat cheese, dried cranberries, and avocado).

Vacuum-Sealed-ChickensChickens-with-Prunes-and-Olives-Raw
Braised-Cabbage-3Chicken-with-Prunes-and-Olives-Sauce

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What's-In-Your-Cart-Apr-22-12

Do you ever peek into other people’s shopping carts, or gawk at their purchases at the check-out? Do you then try to figure out what kind of diet, if any, they’re on? Followed perhaps by a quick glance at the shopper to evaluate the success of that diet?

Somehow I doubt I’m the only one ;) In which case, you might find my weekly shopping loot interesting.

*These groceries are for 1 week, 2 people; missing from this cart are the two chickens previously purchased and frozen, and some steaks.

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