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Thread: "Frustrations" with paleo/primal page 19

  1. #181
    Kate Ruckman's Avatar
    Kate Ruckman is offline Senior Member
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    Quote Originally Posted by Corvidae View Post
    Now that I have the highest quality food in my diet, I am starting to expect the highest quality out of everything in my life. As I replace clothes that have gotten too big, I find myself moving away from craptacular mass-produced clothing from big box stores that falls apart after a wash and a half. Instead, i get fewer pieces of clothing that are nicer quality, which of course is more expensive. I justify the cost by figuring that I expect to remain largely the same size for a long period of time, for the first time ever.
    YEAH. I like this idea. Are you familiar with "Discardia"? It's a website and now a book, that encourages us to get rid of stuff that's not adding quality to our lives and only add those things that DO.

    In my own case, I'm perfectly happy to judiciously shop thrift stores, where I've found some stuff I could never have afforded in the stores, and not cookie-cutter cheap junk from the discount store. But when I DO buy new, I choose stuff that will last.

  2. #182
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    Here's another Primal Frustration for me:
    I cook much less now than when I was SAD. I wish I'd cook more :-( I love cooking.

    Quote Originally Posted by Maureen M View Post
    Having to learn how to cook....
    Here's a good website, try to learn one thing a week, and soon you'll be master of the kitchen
    The Basics - Food News - CHOW


    Quote Originally Posted by Maureen M View Post
    Prep work takes me forever, I've cut myself three times
    It's quick and easy when you eat 1 meat and 1 vegetable. You could, for example...
    Monday: Steak and broccoli. Make extra broccoli.
    Tuesday: Pork chops and sweet potatoes. Make extra potatoes.
    Wednesday: Chicken with leftover sweet potatoes and broccoli :-D
    Thursday: Fish with fried purple cabbage and bacon bits. Make extra purple cabbage and bacon bits.
    Friday: Beef roast with roast carrots (roll in butter before roasting)
    Saturday: Pork roast with leftover carrots and purple cabbage and bacon :-P
    Sunday: etc, etc.

    I only cook once a day :-( But if that's too much for you, you could roast/broil/cook plenty of meat at once, like twice a week. Set the oven to 400, and plop a roast chicken, pork and beef roast in there, maybe even some whole sweet potatoes. Reduce temperature to 200 after 30 minutes and roast another 2 hours. This is not a perfect recipe, just a general idea that could work for those with limited time.

    Quote Originally Posted by Maureen M View Post
    Planning meals is my nightmare.
    Planning meals was a pain for me when I ate SAD, it was like a full time job! Arrrgggh!
    Nowadays I get out of bed, remove some meat from the freezer and leave it on a plate on the stove. I look in the fridge and see which vegetable(s) I want to cook. When it's time to start cooking, I ... cook the meat and veggie.

    Mondays sometimes I make bone stock if I have any around, then I turn that into soups and stews for breakfast. Then I don't have to cook eggs in the morning for a whole week. So easy.
    Last edited by abstractpersona; 12-19-2011 at 07:04 AM.
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  3. #183
    Maureen M's Avatar
    Maureen M is offline Senior Member
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    It's quick and easy when you eat 1 meat and 1 vegetable. You could, for example...
    Monday: Steak and broccoli. Make extra broccoli.
    Tuesday: Pork chops and sweet potatoes. Make extra potatoes.
    Wednesday: Chicken with leftover sweet potatoes and broccoli :-D
    Thursday: Fish with fried purple cabbage and bacon bits. Make extra purple cabbage and bacon bits.
    Friday: Beef roast with roast carrots (roll in butter before roasting)
    Saturday: Pork roast with leftover carrots and purple cabbage and bacon :-P
    Sunday: etc, etc.

    I only cook once a day :-( But if that's too much for you, you could roast/broil/cook plenty of meat at once, like twice a week. Set the oven to 400, and plop a roast chicken, pork and beef roast in there, maybe even some whole sweet potatoes. Reduce temperature to 200 after 30 minutes and roast another 2 hours. This is not a perfect recipe, just a general idea that could work for those with limited time.


    Planning meals was a pain for me when I ate SAD, it was like a full time job! Arrrgggh!
    Nowadays I get out of bed, remove some meat from the freezer and leave it on a plate on the stove. I look in the fridge and see which vegetable(s) I want to cook. When it's time to start cooking, I ... cook the meat and veggie.

    Mondays sometimes I make bone stock if I have any around, then I turn that into soups and stews for breakfast. Then I don't have to cook eggs in the morning for a whole week. So easy.[/QUOTE]

    You are so right!! I have been severely overcomplicating this diet I think. Tonight I'm making primal shepherds pie. SO glad I got the frozen bag of peas and carrots. The only thing I have to prep is the mashed turnip topping!!! Yummmmmmm

  4. #184
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    Quote Originally Posted by meepster View Post
    I'm noticing the same "frustration" you guys are having - my clothes are expanding. My jeans have grown to the point that they are noticeably loose and require a belt (which I don't own, so I keep having to pull them up). My lawyer suits are also expanding, and if they keep growing at the same pace, I'll need to go to a tailor to get them taken in. This may turn out to be a very expensive diet.
    I know my local thrift store has suits. Not the best fit, but you can keep looking somewhat professional a bit longer without paying the tailor an arm and a leg.
    Warning: I'm an anarcho-capitalist political activist. It gets into everything.

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  5. #185
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    Quote Originally Posted by CattyB View Post
    Why go for costly, enameled Dutch ovens when Lodge makes much less expensive plain cast iron ones that not only cook superbly, they impart some iron into the food to help prevent anemia! Properly seasoned cast iron is better than any non-stick surface you'll ever find!

    My Frustration today? That I gotta keep re-seasoning my smaller cast-iron frying pan because my DS keeps putting it in the sink with Dawn liquid squirted into it!...... I leave it sitting on the stove with left-over grease in it because I WANT to leave it there -- a quick wipe (or re-heat) will take care of it. Can't yell too much -- at least he's trying to help clean up the kitchen, I guess.

    YES! I use 2 my cast iron for everything but boiling water, I have 2 sizes of skillets and a
    dutch oven. They are great. Grip... now that we're primal I have to use them every day. Plus, my honey keeps washing them, too. What's with that! At least he has learned not to soak them in the dishwater!

  6. #186
    Kate Ruckman's Avatar
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    Quote Originally Posted by HavMom View Post
    YES! I use 2 my cast iron for everything but boiling water, I have 2 sizes of skillets and a
    dutch oven. They are great.
    I love my cast iron too...but usually the OLD stuff, which you can find in junk and antiques stores. (I'm old enough that my original pans about qualify!) Lodge doesn't seem to make smooth pans inside any more, and the older ones also have thinner walls so a lighter weight.

  7. #187
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    Quote Originally Posted by Kate Ruckman View Post
    I love my cast iron too...but usually the OLD stuff, which you can find in junk and antiques stores. (I'm old enough that my original pans about qualify!) Lodge doesn't seem to make smooth pans inside any more, and the older ones also have thinner walls so a lighter weight.
    We've got 2 same-capacity Dutch ovens, one old with a totally flat bottom and thinner, more vertical sides -- the other (that we bought only 2 years ago) has thicker walls, a more rounded appearance... but oddly is lighter than the old one!

    Makes me wonder if they're using a lighter alloy of some sort -- that HAS to have thicker walls??? Still cooks great, though!!
    Started 7/5/11 at 274 lbs
    Now 214 -- that's 60 lbs!
    Goal 160 lbs -- last time there was in junior high!


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  8. #188
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    Quote Originally Posted by CattyB View Post
    We've got 2 same-capacity Dutch ovens, one old with a totally flat bottom and thinner, more vertical sides -- the other (that we bought only 2 years ago) has thicker walls, a more rounded appearance... but oddly is lighter than the old one!

    Makes me wonder if they're using a lighter alloy of some sort -- that HAS to have thicker walls??? Still cooks great, though!!
    Huh! Maybe...weird!

  9. #189
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    It is so frustrating when you have this amazing lunch you prepared the night before sitting in the fridge and it is 3pm in the afternoon and you still dont want to eat it because you are just not hungry!

  10. #190
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    RIGHT??????? This is totally happening to me right now.

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