Do you ever get caught without enough time to get the right food ready? At those times, it always seems like everything “fast” is just wrong. The other day, I was sitting on the kitchen floor in front of the opened refrigerator door awash in tears of bitter frustration. I had been fixing lunch to take to work and realized that I had failed to plan ahead or give myself enough time. Not only wasn’t my lunch finished, but I ran out of time for breakfast as well. I crammed two cheesesticks in my pocket and was on my way. I knew I would have little opportunity to make up for my mistake. In a retail environment, with timeclocks and a ten minute break to move your car, it is hard to get real nutrition without discipline, forethought, and preparation. When hungry, it’s hard to resist the gauntlet of “bad” snacks that are literally handed out as treats. It’s ironic that I would be so desperate for nutrition when I work literally surrounded by food! There are “good” options too, but you have to have a certain amount of time, space, and freedom to buy an apple and some almond butter, cut the first, spread the second, and administer both to your mouth. ;) Sometimes when push comes to shove, there’s not much to do besides grab a cheesestick and vow to cultivate discipline, forethought, and enough sense to set aside time for preparation!
I don’t know about you, but when I changed my diet, I soon got tired of returning to the same ”go-to” staples that were my original life-savers. Something new is very welcome. My favorite new lunch recipe is something I adapted from a recent O Magazine I saw in a waiting room. It involves a can of oil-packed tuna, fresh basil, paprika, lemon juice, lemon zest, salt, pepper, and jarred red peppers. I don’t use the jarred peppers becuase they have sugar added. I roast some red or yellow ones in my flavorwave oven for 15 minutes until they collapse. They turn out plenty sweet without adding sugar! Then I put them in the fridge and pull them out as needed. When you combine all the above ingredients, you get a nice, easy, packable lunch that is a refreshing change from the usual tuna salad. Speaking of salad, try adding a bed of greens to this recipe for a complete meal.
If you can have carbs, unlike myself, another good tuna recipe involves canned lima beans, balsamic vinegar, olive oil, 1 can oil packed tuna, salt and black pepper, and finally, some greens or crackers in a seperate container. ( By the way, I tried substituting fresh or frozen limas and they were NOT good. The canned are soft and creamy in texture, which makes this recipe work. ) The small, pull-top single serving sized cans are perfect for one can of tuna.
Anyone have any quick breakfast or lunch solutions? Especially welcome are those that can be made sugar and grain-free?
About the Author...
Audrey's first love is massage. She is currently a student of energy work but is always up for a new challenge on "earth school." Audrey works part-time in the food and wine industry and is in the process of re-evaluating her relationship to food. She strives, above all, to be authentic as she finds her own way to health.
May 13th, 2009 at 6:49 pm
good old boiled egg
May 13th, 2009 at 8:01 pm
Audrey,
Preparatation is the key to success. Have things ready to ‘grab & go’. Here’s my ideas:
*Leftovers, from the night b4 (in a container, with fork).
*Beef Jerky, Biltong ( http://westonaprice.org/foodfeatures/biltong.html), or Pemmican (http://breadandmoney.com/docs/pemmican2006.html).
*Trail Mix (crispy nuts & dried fruits).
*Vegie Sticks, with Avocado Dip.
*Hard-boiled Eggs (free-range).
*Popcorn (homemade) with melted butter (in a ziplock bag).
If you’re stuck when out, look for a bag of Pork Cracklings (Asian stores, Coles?), or trail mix nuts.
Hope this helps,
Anita.
May 14th, 2009 at 6:33 pm
Hi Audrey
In addition to what’s already been mentioned, I also find raw cheese with some vegies/olives a great satisfying snack too.
Careful of canned tuna. They often take out the natural tuna oil (sounds scary really) and then add another cheep vegie oil. I suspect the good oil goes in Fish Oil Caps! Then there’s the leaching of BPA out of a cans lining.
On the subject of vegetable oil, I highly recommend “The Oiling Of America” presented by Sally Fallon, written by Mary Enig. Everyone should arm them selves with a copy and share it with your family and friends especially anyone on or considering cholesterol lowering meds.
See ya!
Cathy.
May 15th, 2009 at 10:38 am
There will be no cholesteol lowering meds in my sytem: I have to report that for the first time in ten years of high cholesterol, my recent blood tests had normal results. I had been eating Nourishing Traditions (minus all grains and sugar) for about 4 months.
I should mention that I get the Solid Yellowfin Tuna with only olive oil and salt. I have heard to stay away from ingredients such as “broth” as it is usually soy. Other concerns with tuna are mercury, but I don’t eat tuna more than once every week or two. Thanks Cathy, for the recommended reading.
May 20th, 2009 at 11:35 am
Audrey,
Here is something that is really easy and you can take right out of your pocket. It’s called the Paleo Kit. Take a look at their website, I’m sure you will find them useful.
http://www.paleokits.org/
May 22nd, 2009 at 10:02 pm
Hi Audrey
Just thought I’d mention that those cholesterol tests mean absolutely nothing.
Kindly, Cathy
May 24th, 2009 at 10:38 pm
my power breakfast is great, i blend together a raw free range egg yolk, some real maple syrup, half an organic banana, some kefir and some raw milk, yum yum!
Jun 2nd, 2009 at 12:22 am
I always have a boiled egg in my handbag! I boil up a stack on Sunday night to get me through the week. I’m also in the habit of cooking extra dinner and serving my lunch up when I serve dinner. I use Essene bread with lashings of butter in the afternoon and I keep a stock of slices in the freezer and butter at work. All I have to do in the morning is grab my Essene bread, boiled egg and lunch out of the fridge as I run out the door. But I’m one of those people that doesn’t need variation. I’m happy to eat exactly the same thing for breakfast, lunch and dinner every single day.
Jun 2nd, 2009 at 9:37 am
Yes, I have started to appreciate hard-boiled eggs. I am intrigued by pemmican and will put it on my list of things to try making. I also like the idea of paleo kits for the ultimate grab and go convenience (and added variety). I found something at my local health food store called Gopal’s Power Wraps. It was a little expensive to have everyday ($1.99, 2 stix, 32g, 140 cal), but can fill in the gaps in emergencies. They are nori wraps, in a shape that is a cross between a pencil and a cigar. Inside are organic soaked, germinated, and dehydrated pumpkin seeds and spices. I go the Mexican variety: yummy!
Jun 11th, 2009 at 5:01 am
When I literally have no time, I grab a cup of raw milk and wash down a tablespoon of bee pollen with it. If I have a little more time, I will add raw honey to spoon of bee pollen. Othertimes a tablespoon of concentrated coconut cream. Sometimes I take the whole jar with me so I can snack on whenever I want. Its quite yummy.
Jun 11th, 2009 at 1:59 pm
Cathy, Can you expand on your earlier comment regarding blood tests? I am cautious about conventional medicine, but didn’t expect blood serum cholesterol tests to be “worthless.” Thanks!
Jun 12th, 2009 at 5:55 am
Hi Audrey
This link should help; http://www.westonaprice.org/knowyourfats/oiling.html
but the info that really got me and everyone I know (because I lent my dvd out to them) is the DVD docomentary presentation by Sally Fallon (excellent speaker!) based on Mary Enig’s book called “The Oiling Of America”
You can buy the dvd though the wapf http://www.westonaprice.org
Its a worthy investment, one of the best doco’s I own, big eye opener for all.
Jun 13th, 2009 at 1:03 am
Audrey, I’ll leave it to Cathy to answer, but this is worth a read http://www.cholesterol-and-health.com/index.html
Jun 16th, 2009 at 9:19 am
Hi audrey, we were fortunate to have a mexican friend board with us for a year (mexicans aren;t very common here in Australia!) we learn’t how to make the best corn tortilla’s - (I’m assuming you can have corn) I bought a tortilla press at a mexican food importers and buy pre soaked “masa” flour - can be either yellow or blue corn. I mix up the dough with warm water and lard and press out and cook many in a session. These freeze well either on their own or pre spread with beans and grated cheese.
Last night I had a decadent dinner of chicken liver sauce (from an italian cookbook - cooked in butter, white wine and cream), on frozen toasted tortilla which was spread with avacado. when I buy the livers I separate then into packs of about 9 which is enough to serve 2 or just me with leftovers for breakfast.
Jun 16th, 2009 at 9:41 am
I LOVE Mexican and Salvadoran food. Recently I bought jicama and sliced it up, squirted it with lime juice and dipped it into my favorite salsa instead of chips. I am currently not eating grains, including corn, but that is because of the insulin resistance. Carbs just make me feel uncomfortable and too hungry too soon. Hopefully, it won’t be a permanent deletion from my diet, but is is helping a lot for now. (Thanks Nicole ) By the way, I recently tried chicken liver from the giblets packet in my whole chicken, and I liked it, but I am a little shy still to buy the 1/2 lb. package. But butter, white wine and cream make it sound like a real treat!