2013: Week 2

Weight: 189.4 lbs
BMI: 23.6
Body Fat: 11.8%

Through out this past week, I was either sick or recovering so I ate some less than healthy foods and a drank a lot of kefir to help my gut's flora. My gym partner and I have decided to not sign up for the gym until February, so that we can pursue some of our own interests while the gym is super packed with people that won't be there for a long period of time. I'll be reading the next book on my list, using my hang-board, walking 10,000 steps a day (Just bought a pedometer that will help me gain points with my work's system). Towards the end of the week I made paleo spaghetti, which was good, except that the pre-made pasta sauce I used had too much sugar in it. I found an article, which inspire me to make my own pasta sauce.

My pasta:

Noodles
Gluten-free Noodles (I think that they are brown rice based which isn't paleo friendly, but certainly better than whole-wheat noodles. The article I linked previously uses spaghetti squash, which is what I'll try next time)
(Add to boiling water and then drain when noodles achieve ideal firmness, the noodles I got never got too "soggy")

Sauce Portion
1 can of diced tomatoes
2 6 oz cans of tomato paste
A dash Italian seasoning
(all simmered over low in a 1 quart pot)

Meat Portion (I did this in my wok)
About a teaspoon of Olive Oil
1 yellow Onion
2 cloves of garlic
(heated at medium high for about 4 minutes and then add meat)
1 lb of (grass-fed beef)
A dash of Italian seasoning
(heated until meat is cooked, and then add the Sauce)

Pasta Concoction
Add Sauce (to meat)
Add Noodles (or whatever to the meat)
(cook at medium low so that everything mixes well together)