In an effort to maintain my "girlish" figure, I have embarked on a diet of sorts. Less of a diet, more of a lifestyle change. I've always been a regular exerciser but in the past year and a half I have been losing the battle of the bulge. Getting my ass kicked actually. Drastic times call for drastic measures folks. For going on three weeks I have been sugar, caffeine, dairy, and grain free. It's been hard. The first five days or so were hell. And just an hour an ago, I narrowly escaped the clutches of buttery, salted soft pretzel. But every day, it gets a little easier and I can already tell a difference in how I feel and how my pants fit.
So what do I eat? Vegetables. Lots of them. Fruit. Lots of those too. Nuts. Just a few. And meat. Lots of lean, pastured meat. Since upping my intake of animal proteins, I have been extra conscious about the kinds of meat I'm eating. Amidst all the "pink slime" controversy and now "tuna scrape," I want to know more about my meat's pre-plate life than ever before.
I've written here before about the advantages of knowing your food, and my family's connection to the grass fed beef in my freezer. The advantages of grass fed beef and and other pastured animals are numerous but people usually associate grass fed with budget busting. This can be avoided by purchasing a whole animal but the thought of a whole cow(or even a quarter!) in your freezer can be intimidating. Well, be intimidated no more! Here's a neato infographic, courtesy of Frugal Dad, to help you be a more educated beef buyer. The more you know about your food, the better!