About

I'm Delilah.

The purpose of this blog is to share what I'm making with friends, family, co-workers, and interested public.  That's it.  It's not therapeutic, it's not a "hobby", it's not more than what I need it to be.  Those are all great, but those are what will probably make me stop updating it.  It is what it is, and other than this page, it's recipes and maybe at most a couple excited paragraphs about why I love the recipe.

I currently work 50-60 hours per week, every week, in one of the most stressful jobs out there.  I also make a very serious attempt at cooking every meal my fiance and I eat, 50% for weight reasons and 50% for health and longevity reasons.

We do not follow any diet 100% because we are in our late twenties and live in America.  It's impossible.  But we do our best, trying to balance eating what we believe to be the "right" things with expense and also being social.

The closest definition of how we eat would be lacto-paleo, and we aim for 80-90% of the time.

By very nature of paleo this means we are also very whole-foods based.  I would say most of our meals are 40% meat, 50% vegetable, 10% dairy.  When we track macros we sort of fall into 50% healthy fat, 30% protein, 20% carbohydrate.  But I don't enjoy tracking and we are going for a maintainable lifestyle here so we just generally try to do the right thing.

We eat yogurt, cheese, grass-fed butter and cream in coffee for our dairy component.  I drop weight faster when I'm off of dairy, but I think we both believe its okay for us and it makes it a whole other level of difficult to navigate life in the midwest without eating it at least sometimes.  We're not so into milk so we use mostly almond or coconut.

We buy grass-fed, organic meat when we can--but about 60% of the time we don't because of cost.

We cook mostly with coconut oil, occasionally pasture butter, and olive oil when not heating.

Neither of us are "allergic to gluten" but we both feel better off of grains.  More energy, less water weight, less "puff" in our faces.  I suspect it's mostly a factor of the empty calories (more calories, less benefit) and simple carbohydrates.  I do believe in evolutionary theory and I do think we have selectively bred and genetically modified the goodness out of our food without realizing it.  I think grains are one of the biggest examples of this, along with corn, soy and rice.

This is my forum for sharing what we cook, and I'll credit recipes I use spot-on or close, (I modify things like whoa) and I'll brag like crazy about ones I invented.

You're welcome.