Tuesday, September 8, 2009

Tuesday Tallies: Primal Menus & Movement

Welcome to Tuesday Tallies!

Below are day-in-the-life samples of the primal lifestyle. They're not intended to be exemplary for everyone -- just honest snapshots of what's working (or not) for one Idaho farmgirl. Use them to get a feel for what primal living looks like on a daily basis, as a jumping-off point if you're on the edge of taking the primal plunge, or as creative sparks for primal veterans.

Feel free to share your own tallies in the comments. We could all use a few fresh ideas!

Tuesday's Food as Fuel:

Green grapes.

Spinach salad with hard boiled eggs, avocado, mixed veggies, and peach-balsamic viniagrette.

Mixed raw nuts with coconut flakes.

Thai Fish & Vegetable Soup with Coconut Milk and crudites with yogurt-dijon-dill dip.

Apple with almond butter.

Lamb chop with mint-walnut pesto. Zucchini and carrots lightly sauteed in butter.

Pear, dried figs, and Havarti.

2219 calories, 156g carbs, 152g fat, 85g protein

Tuesday's Workout:

8x 100-meter hill sprints.

Farm chores and horse dancing.

Wednesday's Food as Fuel:

Grapes and a few almonds.

Crustless spinach, onion, and zucchini quiche and crudites with yogurt-dijon-dill dip.

Lamb chop with mint-walnut pesto and apple with almond butter.

Leftover Thai Fish & Vegetable Soup with Coconut Milk

Primal Dessert Salad with Berry-Orange Dressing

1,966 calories, 154g carbs, 126g fat, 80g protein

Wednesday's Workout:

6x rotation of weighted squats, incline push-ups, pull-ups, and planks.

Farm chores.

1 comment:

Jonna said...

Here's a recipe some might enjoy- I recently discovered how much I love Kohlrabi and found this recipe. It stays good for a few days and travels well.

4 kohlrabis, about 2 to 2 1/2" in diameter
3 green onions, chopped
1/4 lb.(113 gr) snow peas, chopped
1 1/2 C.(355 ml) Napa cabbage, chopped
1/2 red bell pepper, cut into fine julienne about 1" (2.5 cm) in length
1/2 to 1 fresh pasilla pepper, diced or 1/8 t. crushed pepper flakes
1 or 2 cloves garlic, finely minced
1/2" (1 cm) piece ginger, peeled and grated
2 T. toasted sesame seeds
3 T. organic canola oil
2 t. sesame oil
Juice of 1/2 lemon
Dash of rice vinegar
Salt and freshly ground pepper to taste
Black sesame seeds
2 T. minced green onions

Combine all ingredients except black sesame seeds and green onions in a large bowl and toss well to distribute flavors.
Garnish top with black sesame seeds and minced green onions.
Best if made several hours ahead to allow dressing to penetrate vegetables.
Serve as a salad course or a side dish. Serves 4.