I've just started the paleodiet a few weeks ago. How do you shop in order to not get bored from the same food items? I've already run into a rut with the same regiment of 5-6 meals/snacks a day. Any suggestions?
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Shop naked. Sorry, I saw the subject line and couldn't resist. ;) |
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Diversify. Diversify. Diversify. Try all produce possible. There's plenty of alternative lettuces, cabbages, greens and other veggies to try out. Change up your proteins also. Go outside the beef-chicken-pork trinity. There's turkey, lamb, bison, etc, along will all the different seafood. As your title suggests, spice it up! Go crazy with spices and herbs. There's got to be something exotic that you haven't tried yet. Go to an ethnic grocery that you have never tried and you'll find a whole new palette of options. Take all of the above and make use of a variey of cooking methods, and you have a behemoth amount of combinations to try. |
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When in a rut I buy a bunch of strange veggies/fruits I never tried before, then I google for ways to prepare them. Sometimes I get duds, but mostly it's much fun and you get to learn! |
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Spices and diverse cooking methods/styles? For instance, I like eggs a lot. With the right spices, i can make them taste indian/curry-like, sort of east asian like maybe with some sauces, just plain with salt and pepper, or maybe more mexican like with salsa, or i can make them spicy generally. If I ever tire of sunny side up eggs, I can make them scrambled. Or hard boiled. Or with some cream/coconut milk for fluffier eggs. Making them in leftover bacon fat seems to make them taste a bit different than when in butter. I've also learned that a lot of wild desserts include eggs in ways I wouldn't intuitively expect. For instance recently I made pumpkin pie (just the filling, not the crust), and the recipes generally have fair amounts of egg (here are some recipes, http://www.nourishingdays.com/2009/04/stevia-sweetened-pumpkin-pudding-dairy-free/ http://www.marksdailyapple.com/primal-pies-fill-er-up/ http://thisprimallife.com/2009/11/primal-pumpkin-pie-paleo-too/ ) Custard also has fair amounts of egg. Ice cream can have lots of egg yolk. Egg whites whipped with (i used glucose powder) and baked, turned out tasting awesome and very much like a crepe or something, nothing like egg really. I've heard of coconut breads which have lots of egg. There's also eggnog. so, this is sort of an example how eggs can be used in a great variety of ways to produce what feels like (to me) many different foods all unique... i mean basically i'm picking out foods that I like (like eggs) and seeking out popular recipes involving the general ingredients i'm interested in... and of course skipping/subbing anything non-primal/paleo-ish. this seems to be working for me so far! in fact i feel overwhelmed by all the recipes i've come across, but maybe that's just because I'm relatively new to cooking/preparing food. |
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offal (liver, kidneys, etc) for cooking adventure |
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Go grocery shopping without a list - and each time try and pick at least 2 items which you have never bought before - that would include any kind of food, spices, beverages whatever.. Try.! it gets very interesting. |
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Find Alligator meat, I'm told it tastes like Lobster. |
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Robb Wolf's Food Matrix is an amazing resource for mixing things up and trying something new! http://robbwolf.com/wp/wp-content/uploads/2010/10/thePaleoSolution_FoodMatrix.pdf |
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There are hundreds and hundreds of good paleo recipes out on the internet (also quite a few bad ones). I have dozens saved up in my "Try this one" file. Start looking and let these fuel your shopping list. |
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French and French-style cookbooks are surprisingly Paleo-friendly and will give you a lot of ideas. If you eat dairy, they'll even give you a bunch of ideas for dessert, most of which are fruit and cheese related. Favorites of mine are Jacques Pepin's "Fast Food My Way" books (there are two of them). The recipes are here too. Some of my favorite recipes that are almost or totally Paleo: Asian Chicken Livers Asparagus Fans with Mustard Sauce Bay Scallops in Mignonnette Sauce Bluefin Tuna Tartare with Apple Cherries in Eau de Vie Cod in Olive-Tomato Crust Crusty Chicken Thighs with Mushroom Sauce Eggs and Anchovies Fillet of Sole with Mushroom Sauce Fried Capers Mini Savory Cheesecakes on Arugula or Butterhead Lettuce (it is possible to skip the bread crumbs) Pork Medallions with Grapes in Pomegranate Sauce Pumpkin Gratin Ragout of Broccolini, Beans, and Sausage Roasted Split Chicken with Mustard Crust Salmon Rolls Sautéed Stuffed Figs with Blueberries Scallop Pancakes on Boston Lettuce Salad Skirt Steak Grandma Stuffed Pork Tenderloin on Grape Tomatoes Turkey Scaloppine with Dried Morels |
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