So, you've read my success story and now you're curious how I did it. You can call it primal, or paleo, or one of my favorites, eating like a predator (not prey). I'll give you a list of what I eat and what I avoid. But first, I want to give a bit of a disclaimer.

We are all individuals. No two people will see identical results following identical diets. We all react differently to different foods. There is no one universal human diet (although there are some universal things to avoid). Certain foods listed below may not sit well with you. It might be avocados, or broccoli, or papayas, or beef heart. It's difficult to predict. Listen to your body. And know that what doesn't digest well today will likely be no problem after a period of abstinence and clean eating. What do I mean by clean eating? This:

In December 2009, I was 25 years old and weighed 210 lbs. I was obese for my 5'5" frame, never felt well, and was popping handfuls of pills every day just to get by. I was taking anti-depressants, anxiolytics, prescription sleeping pills, courses of Prilosec once or twice a month, acid-blocking pills or antacid tablets 1-3 times a day, anti-diarrhea pills several days a week, and I was constantly catching respiratory infections and frequently took courses of antibiotics.

This is one of my absolute FAVORITE chicken recipes. The meat turns out tender, juicy, and delicious every time. It's easy and incredibly versatile. The cut of chicken and the veggies can be switched around to accommodate your own personal taste, your dietary needs, and the ingredients you just happen to have on hand. This version uses bacon, carrots, potatoes, radishes, onion, white wine, tamari soy sauce, and dijon mustard for a hearty, filling, flavorful dish!

At the end of February/beginning of March, I attended a week-long Qigong retreat in a magical place in Costa Rica called La Montaña Azul (The Blue Mountain). I learned from Grandmaster Wong Kiew Kit, who is my Sigung (the teacher of my teacher). I was initially kicking myself for not writing this review sooner, but I'm glad I waited because it has given me time to fully realize all of the benefits I gained from the experience. Words (even pretty photos) don't do the experience justice, but I'll give it my best shot. 

Beef tongue. If you've ever had it, you love it. If you haven't, you are probably grossed out and intimidated by the thought of preparing and eating it. You shouldn't be. It's extremely easy to cook, and one of the most succulent, satisfying meats and it will probably become a new favorite after you taste just how delicious and melt-in-your-mouth tender it is. Read more to learn how to cook this amazing organ meat.