Although it's often called the "caveman diet," the Paleolithic plan works best for women who want to lose weight, according to a new study. Female dieters on the Paleo diet shed twice as much body fat as those on modern diets in the study. So if you're trying to find a way to fit into your skinny jeans by summer, we've got the skinny on how it works here.
The researchers who conducted the new study discovered that female dieters on the Paleo diet experienced three types of benefits:
- They lost twice as much weight.
- They lost fat around their waistlines.
- The levels of dangerous blood fats called triglycerides lowered as well.
For women who want to try the caveman diet, an increasing number of books are filling the gap:
- Esther Blum explains how women can use the low carb Paleo diet to boost their weight loss in "Cavewomen Don't Get Fat: The Paleo Chic Diet for Rapid Results" (click for details).
- Nell Stephenson has created a female-friendly way to use the diet in her book, which includes recipes: "Paleoista: Gain Energy, Get Lean, and Feel Fabulous with the Diet You Were Born to Eat."
- And Michelle Fagone, also known as Cavegirl Cuisine, has authored "Cavegirl Cuisine - eating paleo one bone at a time"(click for details). In her book, Michelle offers tips on Paleo cuisine as well as delicious recipes (we've included several below).
And you don't have to be a "cavegirl" to enjoy the recipes below from "Cavegirl Cuisine - eating paleo one bone at a time." (Reprinted with permission)
Nutty Orangeberry Breakfast Muffins
- 5 large eggs
- 4 tablespoons organic,
- unsalted butter or ghee,
- 1/3 cup freshly squeezed
- orange juice
- ½ teaspoon pure vanilla extract
- ½ teaspoon orange extract
- 1/3 cup almond butter, creamy
- 1 tablespoon of fresh orange
- zest (approximately 1 large
- 1/3 cup raw honey
- 1/3 cup coconut flour
- 1 teaspoon gluten free
- baking powder
- 1/3 cup crushed raw pecans
- 1/3 cup blueberries
Preheat oven to 350˚F.
Grease 8 sections of a muffin tin.
Whisk eggs in a metal bowl until fluffy. Add butter, orange juice,
vanilla, and orange extract. Blend.
Add almond butter, orange zest, and honey. Blend.
Add coconut flour and baking powder. Slowly combine until
all ingredients are wet. Do not over blend.
Fold in pecans and blueberries.
Add batter to the muffin tin and bake for 25 minutes or
until a toothpick can be inserted and removed dry.
Yield: 8 muffins
BBQ Stud Muffins
- ½ cup marinara sauce (no sugar
- ¼ cup pure maple syrup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 pound ground beef (85/15 mix)
- 1 large egg
- ½ cup almond meal
- 1 carrot, peeled and grated
- 2 green onions
- (green part included), minced
- 1 teaspoon sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon dried lemongrass
- ¼ teaspoon chili powder
Preheat oven to 350˚F.
In a small bowl, mix together BBQ sauce ingredients. Set aside.
In a large bowl, mix the remaining ingredients (use your hands. It’s my preferred method).
Add ½ cup of the BBQ Sauce. Reserve the remaining sauce.
Grease a muffin pan. I have a 6-muffin pan that makes larger than average muffins.
Fill the pan with the meat mixture. Glaze the tops of the muffins with the remaining sauce.
Cook for approximately 25 minutes (this will vary depending on the size of the muffins). For best results, use a meat thermometer for desired doneness.
Yield: 6-8 muffins