I woke up bright and early this morning (9 am is early on a weekend, right?) and headed out to the Farmer’s Market to get all of our delicious organic fruits, veggies and meat for the week. I had gone through Mark’s Daily Apple this week and found several new recipes so I was very excited to get all of the ingredients that we needed and get to prepping! Eating paleo/primal can be daunting, especially if you are new, with the amount of cooking it requires. My best advice to anyone that is just starting out or that is thinking about it is to take one day and prep your food for the week. Everyone is busy with work, school, kids, crossfit/gym, volunteering etc and adding cooking 3-5 home made meals each day can be really difficult. I like to get all of my shopping done on Sunday mornings and come home and start chopping up veggies, washing fruits, prepping breakfast foods, portioning meats and prepping lunches. It only takes a few hours and can save you hours of grief throughout your busy week. Sometimes I’ll even cook up a few extra meals so that on those days where there just isn’t time to cook we have something fall back on. The worst thing that can happen is when you are hungry and don’t have the time to cook so you are forced to eat out. It’s also really helpful for lunches for the week. During the winter we will cook up an extra Paleo Shepherd’s Pie or Chicken Pot Pie to portion out for work lunches. Kyle is in love with the Banh Mi Salad right now so he has been making that and taking it for lunch the past couple of weeks.
Your challenge for this week is to cook up something you love and prep it for your lunches this week so that you aren’t forced to give in to the non-paleo/primal heathens and eat yucky processed foods. Take a picture of what you cook up and be sure to tag us in it! #eatdrinkpaleo