The paleolithic diet is part of a family of protein-intensive, low-carbohydrate diet plans — like Atkin's, Dukan and South Beach — that limit carb intake to stimulate weight loss, priming the metabolism by eliminating sugars to burn off stored fat. It's also sometimes known as the caveman or stone age diet.Paleo's specific focus, as the name suggests, is the consumption of foods that our primitive ancestors probably consumed, so lots of meat, fish, eggs, plus roots, nuts, mushrooms and some vegetables. The diet excludes or limits processed foods, as well as grains, legumes, dairy, some root vegetables, and refined salt and sugar. While there are a few competing guides to the paleo diet, the general consensus is that the regime should consist of about 2/3 animal calories and 1/3 plant calories.Since the paleo diet, unlike many of the other carb-limiting diets, tries to access the benefits of pre-industrial life, this diet is also big on getting chemical gunk out of the system, eliminating processed foods and sugars as well as alcohol. While this can be hard for some, there's no calorie cap and dieters are allowed to eat lots of meat, making this a relatively painless diet for some.
This bake is a perfect combination of some great sweet treats. Andrea and Sarah show you how to make cookie dough cheesecake bars in this episode, with three layers consisting of a biscuit base, cheesecake middle and cookie dough topping. Yum!
The rib eye is the ultimate steak-lover's steak. It's the most flavorful cut of the animal, and comes with very rich marbling, which provides superior taste when cooked. The cut itself comes from the rib section, where it gets its name. The bone from the rib is typically removed before sale, although some restaurants specifically sell "bone-in rib eye" preparations of the cut. Its abundance of marbling makes it a great cut for grilling and slow roasting.
The top sirloin cap is a rarer cut of meat to find as it's usually already sectioned out into steaks. The cut comes from the triangular-shaped muscle immediate above the top sirloin. It's a very versatile cut of meat, both lean and flavorful, with a variety of different preparation options like grilling, broiling, and pan searing available. The top sirloin cap works really well when marinated or seasoned with a dry rub.