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Thread: Primal eating & Living a busy life

  1. #1
    Join Date
    Mar 2010

    Primal eating & Living a busy life

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    Hi guys,

    What would be your top tip (or tips) for maintaining a healthy primal diet whilst on the go or pushed for time pretty much everyday? How do you go about it? What little tips allows you to keep it up?

  2. #2
    Join Date
    Oct 2011
    Midwest, USA
    Hard boiled eggs!
    Knowing where to find a quick primal (or close enough) meal out - most places will do a salad with some meat, and you can always pay a little extra for a little more meat if you need it.
    Making as much food on weekends and enjoying the leftovers throughout the week.
    Don't go hungry - pack more food than you think you need - nuts, cheese, good jerky, eggs, etc. - it may go uneaten but then you have some food for the next day. Hunger is a recipe for trouble - avoid!

  3. #3
    Join Date
    Jul 2011
    I keep tins of canned sardines, oysters, clams in my desk at work as well as foil pouches of seasoned salmon & tuna.
    Add some hot sauce, or even a couple of romaine lettuce leaves, and you've got a great snack and no hunger pangs.
    I also like cocoa nibs and coconut manna for a sweet treat

  4. #4
    Join Date
    Feb 2012
    Lincoln, NE
    I too keep some canned mackerel around and usually have some almonds on hand. But last night, when I unexpectedly went right from work to someone's house to watch football, I had to find some primal food nearby. Usually Chipotle works and I'm lucky enough to have an Epic Burger close.
    Also, I've had luck with making a giant (9x13) quiche on the weekend and dividing it up into squares and freezing it for emergency meals. I used the recipe from Pratical Paleo and it holds up really well.

  5. #5
    Paleobird's Avatar
    Paleobird Guest
    Get a Crock Pot. In the morning toss hunk of meat plus veggies in with a splash of wine and/or broth, put the cover on and set on low. When you get home from work, dinner is all ready and everyone will think you are a culinary genius.

  6. #6
    Join Date
    Aug 2011
    Southeastern TN
    I second the crock pot, and I also try to roast up some chicken drumsticks, mini fritatta muffins, hard boil eggs, chop celery, etc. on Sundays to have around for quick breakfasts/lunches/snacks through the week.

  7. #7
    Join Date
    Oct 2012
    My wife made a big pot of beef stew last night, it'll last us for dinners or lunch for the next 4 days. Or we can freeze some for later. Last week was chicken soup...

  8. #8
    Join Date
    May 2012
    Canned fish, avocados, cans of coconut milk, hard boiled eggs. I always have this in the kitchen. Very portable. You can make a quick salad with the avocados, eggs, some black pepper, some mayo. Delish.

    There is a place in my area that sells organic chicken (rotisserie). Sometimes we buy half a chicken and make several things out of them for a few days.

  9. #9
    Join Date
    Aug 2010
    Batch cooking is a real lifesaver. I try to make enough so I can freeze some for dinners on nights when we don't have time to cook. The slow cooker is another magic time saver, as Paleobird said--it's even better when you can combine batch cooking and the slow cooker and make a big pot of chili, curry, or stew. You can eat some right away and put the rest in the fridge.

    I also do like a lot of other folks here have mentioned and make sure I have good, portable, fast primal things on hand. Another strategy is to know what places you can go out to eat or get takeout where the food is primal friendly.

    I have a few quick and lazy meals I throw together too. I mash a can of tuna with an avocado, lemon juice, and hot sauce. I scramble eggs and eat them with sliced avocado and salsa. I make omelettes fairly often. Sometimes we also have breakfast for dinner (bacon and eggs), which is pretty quick and easy.

    For lunches, I try to make enough at dinner the night before to ensure that I have a couple of extra portions for the next day. Any time I can get two or more meals out of one time cooking is great.
    “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

    Owly's Journal

  10. #10
    Join Date
    Dec 2010
    SouthEast Iowa
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    I work 12 hr shifts on Fri, Sat, Sun, and 8 hrs on Mon, so on Thursday, I cook. I get breakfast at work on Friday, so for bkfst the rest of the days I cook:A fritata, at least a lb of bacon, maybe some scrambled eggs with hot sauce, maybe some sausages. For lunch I make all the fixins for a BAS: Mark's ranch dressing, chicken, bacon, shrimp, avocado, and several bags of greens. For supper, I either have my hubby cook when I get home in the evening, or I cook several pork chops with mushrooms and onions in a cream wine sauce or a crockpot corned beef with potatoes and fried cabbage that I made specifically for supper. I also bring snacks like walnuts roasted in hot sauce and butter, smoked cheese, hard boiled eggs, and beef jerky. I takes about 2-3 hours (except for the crockpot), and it feeds me for several days. My comorkers make fun of all the food I bring in, but they areat the same time impressed.
    "I tried to call the nurse again, but she's bein' a little bitch....I think I'll get outta here." Pink

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