From the time he was in fourth grade, Joshua Weissman dealt with bullying about his weight from his peers. For seven years, he struggled to lose weight and hide the emotional pain resulting from that cruelty. Then Joshua found a weight loss solution by combining his love of cooking with a Paleo diet. In a March 11 podcast for the "“The Livin’ La Vida Low-Carb Show," Joshua revealed how he lost more than 100 pounds and even authored his own cookbook: "The Slim Palate Paleo Cookbook" (click for details).
Joshua's obesity at a young age resulted in physical and verbal harassment at school, where he was known as the "fat kid." He struggled with depression as well, with physical ramifications such as difficulty in climbing stairs.
After conducting his own research, Joshua decided to experiment with a Paleo diet and creating his own recipes. As a result of that success, he's sharing his weight loss story with the world.
In an exclusive interview on March 12, we also talked with Joshua about his journey from unhappy overweight child to fit teenager.
Joshua calls his years of being overweight "incredibly debilitating, not just because I was overweight but because I was made fun of on a daily basis."
Miserable from being shunned, taunted and physically harassed, Joshua sought different diets and approaches, "going from diet to diet, to nutritionists, to doctors."
He recalls trying to consume processed "diet" foods which, as Joshua points out, "really just reinforce incorrect assumptions in people's minds that healthy food doesn't taste good because these foods taste horrific."
And then Joshua found the Paleo low carb diet:
I believe Paleo is just a very good template to help people reconnect with their food and understand what “real food” is. I lost well over 100 pounds.
Now a slim teenager who has shed 130 pounds since his highest weight, Joshua focuses on nourishing his body "with nutrient dense foods while avoiding any poisonous or troublesome foods along the way like gluten."
Because Joshua regularly does CrossFit, he consumes "quite a bit of protein and a fair amount of fats, including animal fats from whole eggs, butter, lard, tallow, etc. I really feel like people need to get rid of their fear of whole natural sources of fats including animal fats, especially from grass-fed and pastured sources."
Joshua shared his favorite recipes from his new cookbook below. Recipes republished with permission from "The Slim Palate Paleo Cookbook."
Vinegar and Shallot Chicken Ingredients
- 1 (31/2-4 pound) chicken, cut into 8 pieces (breasts, thighs, legs, and wings)
- 1/4 cup red wine vinegar
- 3 tablespoons of avocado oil (I prefer not to use olive oil because it’s heat resistance isn't that high but it can be substituted here)
- 1 1/4 tablespoons fish sauce
- 3-4 shallots (depending on size) minced
- pepper to taste
1.Preheat the oven to 425 degrees. Rinse and pat dry the chicken.
2. In a medium-sized bowl, combine the red wine vinegar, avocado oil, fish sauce, and minced shallots and whisk until well combined. Season the chicken pieces with pepper and place them skin side up in a baking dish large enough to hold them in a single layer. Pour the liquid mixture over the chicken, toss to coat the chicken well, then flip the pieces so they’re skin side down.
3. Place in the oven for 20 minutes, then turn the chicken pieces over and cook for another 25 minutes or until the leg juices run clear when pierced with a fork. If you like to slightly crisp up and char some of shallots on top, you can turn on the broiler for 3-4 minutes after the chicken is cooked through.
Broccoli Soup Ingredients
- 3 stalks broccoli
- 5 1/2 cups water
- salt and pepper to taste
- extra-virgin olive oil for drizzling
1. Trim off the broccoli stems so that you’re left with only the florets. Bring 5 1/2 cups of water to a boil in a medium sized pot over high heat. Add the broccoli and season with salt and pepper. Cover, lower the heat to medium-high, and boil for 5-7 minutes until the broccoli is easily pierced with a fork.
2. Strain the liquid into a medium sized bowl. Place the broccoli in a blender and pour in the strained liquid just to the top of the broccoli. Add salt and pepper to taste and blend until completely smooth.
3. Serve with a drizzle of olive oil on top.
Recipes republished with permission from "The Slim Palate Paleo Cookbook" (click for details).