In the beginning, eating in a Primal manner will require planning. Once you're in the groove, you'll be doing it as easily as you once did SAD.
"Now I'm just another anonymous shut-in with an online shopping addiction." - Georgina Sparks.
"I puked like a hero for the rest of the night." - Anthony Bourdain, 2002.
"Brain: an apparatus with which we think that we think." - Ambrose Bierce
Another option (something I plan to start on ASAP as I'm quite pregnant and don't forsee an intense desire to cook for awhile after giving birth) is to prepare your meats/veggies/recipes - don't cook them, just chop up (or don't) and season, and store them in the freezer in big gallon bags or whatever you'd prefer to use. Then you can grab a bag 'o meal the night before you want to use it and stick it in the fridge to defrost, and put it in a crock pot the next day if you've got one, or throw it in a pot on the stove for an hour. (Add water or stock and you've got soup instead of stir-fry.) Boom, dinner! You could theoretically cut up and use the same kind of meat/vegetables on Sunday that you end up using for all your meals and have completely different flavor profiles depending on how you season.
I just make my own version of Lean Cuisine. I cook about four meals (meat, tomato sauce, 2 veg), pack them into Ziplock compartment plastic lunch containers, and freeze them. If your office has a microwave, then you just heat them for 5:50 and it's lunch.
5'0" female, 42 years old. Started Primal October 31, 2011, at a skinny fat 111.5 lbs. Low weight: 99.5 lb on a fast. Current weight: 109 lbs because of travel.
MY PRIMAL: I (try to) follow by-the-book primal as advocated by Mark Sisson, except for whey powder and a bit of cream. I aim for 80-90 g carb/day and advocate a two-month strict adjustment for newbies. But everybody is different and other need to tweak Primal to their own needs.
I do weekly batch cooking. If I know something is not going to be used until later in the week I usually freeze it. I break foods down into smaller batches (like chili or tomato sauce) and throw in the freezer. Foods like chicken legs, hamburgers, etc I keep in the freezer and just defrost as needed.