So it's the new year right?  And with that comes all of those pesky resolutions and vows to shed our bodies of those gingerbread cookies and pumpkin pies we were chowing down on throughout the end of 2012.  Everywhere we look there are adverts for diets, gyms slashing their fees, and people who just look hungry walking around.  This time of year is never fun- and something that I've never been able to jump fully on board with either.  However this year, I have been introduced to a diet that does seem to make sense.  Jason is a believer in the Paleo diet- one that was first introduced to me by fellow Boston bloggers Carrots N Cake, the Kitchen Misfit, and On Tap for Today. Now I know these ladies all to be Cross Fitting power houses, women who are putting health and fitness above it all, so I was already pretty on board with the basic principles of Paleo.  Now I'm still acquainting myself with it, but it's general strong points are to eat as though you were a part of the Paleolithic era- a caveman.  Let's boil that down - eat real foods- foods that have been around many many many years, foods that contain good, natural, nutritious things- and limit, or eliminate, sugars and things that are overtly starchy.  This doesn't sound so bad to me- proteins and veggies? That sounds like a pretty good style of eating.  Of course - I am awful at diets so I am not actually jumping fully into this Paleo thing- but I am trying my hand at cooking some Paleo meals.
 
The first one I jumped on board with was an easy win.  I have been wanting to try my hand at making Roast Beef for ever.  Something about those thin slices of rare, well seasoned beef just screams delicious- as well as satisfying- to me.  As I haven't previously tried my hand at making Roast Beef, I searched my favorite guides for recipes, finally settling on one from Food and Wine.  I, of course, changed up my herbs of choice- using a mix of fresh Rosemary, Thyme and Parsley instead of their mix, though I did keep to the Basil Oil.  The result was perfectly rare roast beef, well seasoned and full of flavor.  I paired it with some mashed cauliflower and a kale salad bursting with bright vegetables and left the table full and happy.