Why Kashi isn't as "Heart-Healthy" as you Think

1-2 cups Kashi Heart to Heart Cereal
1-2 cups of Milk (usually 1%)
Handful of Walnuts
Mix and Enjoy

This is what my breakfast looked like nine times out of ten for the past decade or more. I grew up eating a lot of cereal as a kid, and I continued into adult hood. I remember having so many boxes of cereal that my brother and I would build cereal fortresses (even though we were sitting besides each other). Then we would spend the next half an hour or more reading the boxes, doing crossword puzzles and finishing mazes. We turned it cereal into an event!

For me, cereal at breakfast was as traditional as a lasagna on Thanksgiving (c'mon - were Italian). I didn't just eat it for breakfast though, because it was equally as good as a snack, post work out meal, or even dinner if I didn't feel like cooking. It's so easy to prepare, and you can feel good about eating it because it's healthy, right?

That's what I thought, until I read Robb Wolf's book "The Paleo Solution." His book is based on what our hunter/gatherer ancestors used to eat BEFORE the advent of agriculture. Numerous studies show the effect of grains, dairy, and legumes as being gut irritants, and that once these foods were adapted into our diet they had a profound effect on the health of our ancestors. I'd like to point you to a great article written by Robb who explains the idea much better than I can.

NorCal Nutrition: Are We Crazy?

All this to say that I haven't had a bowl of cereal for a month and a half (as long as I've been on the paleo diet). I don't really crave it anymore, but sometimes I do wish breakfast was easy again. No more cereal, and no more shakes. Cooking isn't hard; it's just time consuming. But, the positives definitely out way the negatives, and I know that I am putting excellent fuel into my body, so I can look, feel and perform at my best.

Also, here is a great review of Robb's book at the blog Modern Paleo.

7 Quick Cooking Tips from a Noob

Cooking is an art, and like most art it takes time to craft and master. On my exciting return to cooking, thanks to the paleo-diet, I have learned a few things that I would like to share.

1. Lemon makes just about any meat or vegetable tasty - I have tried squeezing fresh lemon on anything from fish to broccoli to parsnips. I'm guessing limes, oranges and other citrus fruits will work just as well.
2. Steaming vegetables is SO easy - This is definitely my new favorite method of cooking veggies.
3. Balsamic reduction sounds a lot more complex then it is - It's very easy and adds a rich and slightly sweet flavor to your dish. Here is a good discussion on CHOW.
4. Having the right equipment helps - No need to go overboard, but you need the basics. Right not I'm using my skillet to cover the top to my pans when I steam. Probably time to invest in some basic kitchen ware.
5. Learn useful tips from the Food Network and Cooking Channel - I don't watch a lot of TV, but I do have 10-15 minutes while I'm eating. The Cooking Channel has really grow on me recently. I feel they have a lot more helpful shows, where as the Food Network still has shows like Unwrapped. No offense Mark Summers, but I liked you better on Double Dare.
6. Fresh is better than frozen - This is true with nearly everything. Frozen veggies just don't taste as good as the fresh ones. I know this is pretty standard advice, and some times we need to take shortcuts in cooking, but from now on I'm going to try to limit my frozen vegetables.
7. Find a good mentor - Having a friend who is also interested in cooking making it all the more enjoyable. Especially, when they can steer you in the right direction when it comes to new food, spices to use, cooking methods ect. Don't have a friend that likes to cook? That's what number 5 is for.

Those were just some quick tips that I've learned recently. I have had some successful meals and definitely some busts, but I'm loving getting back into it. Isn't that what it's all about? Have any other tips for beginner chefs? Feel free to add a comment.