5'0" female, 44 years old. Started Primal October 31, 2011, at a skinny fat 111.5 lbs. Low weight: 99.5 lb on a fast. Gained back to 111 on sugar cheat. Currently fighting off sugar/candy cravings with bulletproof cocoa and a little rice.
I (try to) follow by-the-book primal as advocated by Mark Sisson, except for whey powder and a bit of cream. I advocate a two-month strict adjustment for newbies. But everybody is different and should tweak Primal to their own needs.
I would suggest only eating corn seasonally from local producers. Of course, I live in Alberta so every year we have a mass influx of the local stuff.Where do you suggest I buy corn considering that?
Well... kind of. Right now, the only thing that's locally produced is beef. :P Ah, ski season in October.Good idea! and wow you're lucky. I love seasonal food
I love the burritos!
What does Amy's offer beyond quick and convenient?
The brutal reality to this primal way of eating is that the most reliable and nutritious food is food you source and prepare yourself. It doesn't have to be complicated or difficult or time consuming, but there IS a learning curve if you've never cooked real food from scratch before.
Learning a few good recipes, making big batches, and freezing them in meal-sized portions will give you some of the quickness and convenience you're looking for.
The corn veggie/grain debate continues. Either way, its likely GMO especially in commercially prepared foods, which is reason enough to avoid it. In the meantime I avoid it except when local corn on the cob is in season, or the occasional bag of organic tortilla chips. Or movie popcorn once or twice a year