Run with Eric [Search results for protein] 

People don't talk about it much, but you've been there. A injury puts you on the sideline for a few days, maybe longer. Those days turn into a week or two. Maybe three. And the discipline that you apply to your workout regimen also applies to your nutrition. But, when the workout regimen goes south so does the diet and the time off from injury not only results in lost fitness, but a few (more than a few?) extra pounds that makes the road to recovery that much longer.

Last week on a run, I pulled up lame with a strained calf muscle. I felt it starting to hurt about 3 miles into the session and at exactly 3.86 miles (gotta love my Garmin), a sharp pain and I was limping back to car. Fortunately it was only a mile walk back to the car.

I'm not going to lie and say that I'm not frustrated. I am hugely frustrated. This is my third significant, activity-limiting injury, in the last 12 months. Getting old(er) sucks. Last spring, it was achilles tendonitis that had me abandon running for 8 months. In November, I strained a back muscle during an overly vigorous sprint effort on the Concept2. And now this.

For the twenty minute walk back to the car and most of the remaining day, I pondered what to do and how I could preserve the fitness gains I've made over the winter. Running is out for at least a couple weeks. Cycling too. Maybe rowing after a few days since there it's not weight-bearing. Ramp up my strength work. But how do I avoid the dreaded injury-related weight gain.

The Paleo diet had intrigued me for some time. Put simply, it focuses on lean meat, fruits, veggies, nuts and seeds. No dairy. No grains. Granted, I am still learning what is "allowed" and what isn't, so I'm sure I'm eating some things that aren't strictly on the program. And I refuse to cook myself totally separate meals, so there will be some compromises as I prepare meals that both my family and I can eat.

So, on March 1, I decided to give it a try. It is the perfect time as it is never good to drastically change eating habits during a heavy training cycle and my current activity level is low due to the injury. I'm not going to journal every day, but thought I would share the first few days to provide a sense of how it's going.

Tuesday, March 1, Day 1 - Weight 209.6

Breakfast - coffee w/sugar (drinking it black is something I need to work up to), scrambled eggs, sliced apples
Lunch - fruit smoothie (almond milk, strawberries, melon, banana, soy protein powder)
Snack - handful of almonds
Dinner - sauteed chicken thighs (in olive oil), steamed broccoli, green salad with homemade vinaigrette dressing. The rest of the family had brown rice which I skipped.
Snack - 2 oranges

No exercise today. Feel pretty normal, actually. A little hungry at night, but not too bad.

Wednesday, March 2, Day 2 - Weight 204.8 (seriously)

Breakfast - Coffee w/sugar, apples with peanut butter (peanuts are not strictly Paleo, but I haven't had a chance to buy almond butter).
Snack - fruit smoothie (almond milk, strawberries, melon, banana, soy protein powder)
Lunch - mixed green and spinach salad with sliced deli turkey, ham and homemade vinaigrette dressing
Snack - Muscle Milk protein drink
Dinner - Sauteed chicken breast (in olive oil), green peas, pinto beans (opps, not Paleo). Kids had rice as well.

Did an morning 10K (40:49) on the rowing machine. Felt more tired than usual, but that could be due to the fact that I haven't done an aerobic exercise in a week. Evening strength workout. Pushups, core plus 30 min of 30:30 circuits on TRX. Energy a little low today, but surprisingly no hunger pangs.

Another update in a few days.

A couple years ago, someone handed me a copy of the The Paleo Diet for Athletes, by Dr. Loren Cordain & Joe Friel. In the book's pages, the authors claimed that eating a diet closer to what our Paleolithic ancestors ate has amazing benefits. A diet that eliminates grains, dairy products and legumes and replaces them with an increased intake of animal proteins and healthy fats, along with plenty of vegetables and fruit results in improved body composition, more energy, superior athletic performance, reduced illness and reduction in the risk factors for the modern long-term illnesses like heart disease and diabetes.

Ever the cynic, after reading the book, I set it aside as another fad diet (Adkins, Zone, Hollywood, South Beach) that promised incredible results, yet failed to deliver. But several times over the last several months, I had conversations with friends and fellow athletes who embarked on this way of eating and reported results quite similar to what Dr. Cordain and Mr. Friel claimed. I began to do some research, discovering that Paleo and similar eating philosophies (Primal, PaNu) seems to have nearly universally positive results for those willing to embrace the change. Maybe there was something to this after all.

On March 1, I began my own Paleo journey, adhering to the following principles.

What I stopped eating (or ate a LOT less of)

Month 1:

• No grains (including breads and other baked goods, pasta, cereal, granola, oats, quinoa and rice)
• Minimal dairy (occassionally using some butter for cooking and a small amounts of cheeses like feta or in salads). No milk, no yogurt, no cream. Of course, no ice cream. Ouch.
• No legumes (including all beans, peanuts and soy products).
• Starchy carbohydrates: potatoes
• Refined sugar products: soft drinks (including things like packaged iced teas... ever read the nutrition label of an Arizona Iced Tea?), candy.

• Still no grains, except for the occasional cheat meal.
• Minimal dairy, but now have added full fat organic whole milk as an indulgence (maybe a glass a week) and whole cream in my coffee.
• Dramatically reduced legumes: I try to avoid peanuts, soy... will have some black beans on occasion.
• Starchy carbs (sweet potatoes, parsnips) only immediately before or after hard exercise sessions. I am still avoiding potatoes.

• Fundamentally, Paleo or Primal eating is about "real" food. Unprocessed, as close to the source as you can get. If it's a packaged food, the fewer ingredients the better. But ideally, this style of eating minimizes consumption of foods that come in boxes, cans or jars.
• Meat: beef, chicken, fish, pork. A quick aside about meat. It is pretty well-documented that there is wide variation in quality when it somes to the meat available at the grocery store. Most "factory" cows and chickens are fed a non-optimal diet of grains and soy. When possible, we purchase pasture-raised, organic or wild meat. In the case of beef, we acquired a 1/2 steer from a local supplier, so all our beef at home is grass-fed. We buy the best chicken available at the local groceries, but due to cost and availability this isn't always pastured or organic. Same goes with the fish; wild when possible, but sometimes we eat farm-raised.
• Eggs: Organic or pasture-raised when possible... but again, sometimes we are limited by what is on hand at the local Wal-mart or Kroger.
• Vegetables: broccoli, asparagus, various squashes, onions, mixed greens, leafy greens (kale, spinach, swiss chard), bell peppers... the list goes on. You get the idea, lots of veggies.
• Fruit: berries, mandarin oranges, apples, bananas.
• Nuts and seeds: almonds (and almond butter, milk), pecans, macadamia.

• Breakfast: scrambled eggs and fruit (apples, bananas) and on the weekend, bacon.
• Lunch: Big salad with greens, colorful veggies and chicken, tuna, beef and turkey. Basic oil and vinegar dressing or homemade vinaigrette.
• Dinner: Steak, chicken, fish, some cooked veggies and a green salad.
• Snacks: a handful of nuts, some trail mix, celery or apples with almond butter, baby carrots, sliced red bell peppers with some hummus. Will have a protein shake (with almond milk and some fruit) after a big workout.

• Daily calories: 1876
• I was somewhat surprised by how low this was. For reference, my Basal Metabolic Rate (daily calories burned at rest) is 1986.
• Carbs (g): 139 29.64% of total
• Here, Mark Sisson of MarksDailyApple.com talks about an ideal range of 50-100g per day for weight loss and 100-150g for maintenance, plus roughly 100g for each hour of training.
• Fat (g): 94.5 45.3% of total
• Nothing remarkable here... certainly more than the 44-78g range recommended by the Mayo Clinic, but not surprising considering all the nuts, avocado, healthy oils, and of course, a good amount of animal fat.
• Protein (g): 117.3 25.01% of total
• Way more than the FDA's 56g Recommended Daily Allowance (RDI), but quite close to the.7-1.0g per lb of lean body weight guideline recommended by many fitness trainers for those looking to increase lean muscle mass.
• Fiber (g): 24.69
• Depending on where you look, most experts recommend a fiber intake between 20-35g per day. I ended up well within this range... despite no grains. Amazing to think vegetables have fiber. Whooda thunk?

On April 1st, I upped the intensity of my training somewhat added in some longer cycling sessions, while continuing my strength training as well. Total volume came in just under 65 minutes avg per day (72% cycling/rowing/running, 28% strength training)

Weight change.
March 1: 209.6.
April 1: 193.6
May 1: 189.0

Very dramatic weight loss the first two weeks (about 12 lbs), since then it has slowed to about 1 lb per week.

Performance and strength gains are evident. A few data points:

One set standard pushup max:
March 1: 43, May 2: 78
TRX Low Row/Atomic Pushups (aka 40/40 challenge):
March 1: 18 pushups/26 low rows; April 29: 40 pushups/41 low rows

There was some initial impact on my endurance the first two weeks... my energy level crashed after about 20 minutes into any extended cardio workout. But this subsided and my energy levels and endurance improved and exceeded previous levels after this transition period. In fact, I set a new indoor rowing half marathon personal best on March 27 and my strength on my bike is improving every day.

Overall impressions on changing to this way of eating:

I'm not going to lie. The first couple of weeks, I was craving bread, rice and pasta... it was such a cornerstone of my meals that it seemed strange to have a meal without some starchy carb in it. But, now I am used to it and am perfectly satisfied with a plate full of veggies with some protein, whether its in the form of a big salad, or some cooked veggies and a nice portion of roasted chicken or steak.

Benefits:

• Improved body composition: I am losing body fat consistently, and thanks to a consistent exercise routine, building lean body mass and improving strength. What else can I ask for?
• Energy levels: More consistent throughout the day. No post-meal "food comas". No energy crash in the afternoon.
• Sleep: Generally improved, once I'm out, I am out until about 8-9 hours later.
• More consistant hunger patterns: I am rarely "starving". I eat three times per day... moderately sized meals, but I rarely find myself super hungry like before.

• Eating while out or traveling: paleo/low carb options can be hard to come by while eating out or on the road, particularly for breakfast. I am getting used to special ordering.
• Food preparation time: So many of the quick foods available are grain based, so it can be inconvenient to cook every meal. Grabbing a pizza on the way home from the kid's softball practice is no longer in the cards. Or if we do, I have to make my own meal while they eat pizza. Which begs the question, are my kids eating paleo? Yes and no, but that's the subject of another post.
• Cost: Protein is expensive. Carbs are cheap. Enough said.

Sometimes there is nothing better than a hot plate of starchy carbohydrates to start your morning. Particularly in the form of a tall stack of pancakes. I'm a bit of a tinkerer in the kitchen and I came up with the following recipe for multi-grain pancakes after some trial and error. I think they are pretty good and my wife and kids like them, so my bet is that you will too.

While I realize that it's not always the healthiest thing to eat (in fact, it's usually not), I'll assume that if you're reading this blog (all two of you) that you've either preceded or will follow your big breakfast with a hard workout to burn off all this excess glycogen. For the sake of balance and a more complete breakfast, I'd also recommend some protein. You can never go wrong with some thick sliced good quality bacon. If you're trying to avoid animal fat, or don't eat meat, the Morningstar brand veggie sausage patties are also excellent. And of course, some fresh fruit... strawberries, blueberries, peaches or what you can get your hands on or is in season.

Here's the recipe.

Get two large bowls out and pre-heat a griddle or skillet to 350 degrees.

In the first bowl, whisk together the following dry ingredients:

• 1/3 cup corn meal
• 1/4 cup quick cooking or old-fashioned rolled oats
• 1 cup whole wheat flour
• 3/4 cup white, all purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons baking powder
• pinch of ground nutmeg

In the second bowl, whisk the following wet ingredients:

• 1 3/4 cup milk (I use 1%... whatever type you normally keep on hand will work. As for almond, rice or soy, I haven't tried those in this recipe, so you're on your own)
• 4 tablespoons butter (1/2 stick), melted
• 1/4 cup honey
• 3 large eggs
• 1/4 cup honey
• 1/2 teaspoon of vanilla extract

Pour wet ingredients into the dry and gently whisk together until combined. Don't overmix or your pancakes will come out dense and chewy.

Using a ladle, pour about 1/4 cup of batter onto hot griddle. If you like nuts, sprinkle chopped pecans, almonds or walnuts on each pancake while it cooks, before flipping.

They will be ready to flip when large bubbles appear on the top and start to pop. Serve right away or keep warm in a 200 degree oven.

Serve with pure maple syrup.

Enjoy!