I'm starting a new job tomorrow that will require me to be at or near my desk for the entire day (no more long lunches), so I decided to take the approach of preparing a mess of meats, veggies, and fats and sticking it all in a freezer bag the night before, then eating all my meals out of this bag the following day.
My apparatus for steaming vegetables is wholly inadequate, so I've just been throwing the vegetables into the pan on the stovetop as the meat (or fish) nears the end of its cooking time, and tossing another pan upside-down on top to keep in some of the heat. This results in the vegetables coming out sort of half-steamed and half-boiled-in-fat (coconut oil or ghee).
My question is, will I be missing out on the antioxidant quality of the veggies in my diet if I only eat vegetables prepared in this manner? Should I mix in raw vegetables as well?
Is boiling/frying vegetables in paleo-friendly fats recommended?
I do not know about frying veggies in paleo friendly fat, but from what I have read so far, I would think it would be okay. I will say that I do not have a vegetable steamer, but I hack one out of a big pot, a metal colander I have had for years, and the lid for the pot. Started doing this when my microwave died about 2 years ago. No new microwave, awesome steamed veggies all the time! :)
At home, I use a method much like yours. I cook meat in a skillet, then when it's almost done I add raw or cooked veggies and bone broth. Since I eat the broth, I think I get full value from the veggies. Vitamins are lost when veggies are cooked in water and the water is tossed.
I also think a mixture of raw and cooked veggies is ideal.
For eating away from home, I have a little double-walled pot that has 2 lids, an inner glass lid and a metal outer lid with a pressure gauge. The brand name is air-Core.
You put in your lunch food--veggies, meat, rice, whatever--bring it to a boil and then pack the pot into an insulated pouch. The food cooks and at lunch time you have a great hot meal.
I bought my little pot after seeing an infomercial. I checked quickly online but I only found a set and it's not cheap. If you keep watch, maybe you can buy just one pot. I love mine.
I think what you're doing is great, but you can always make up for lost enzymes and nutrients at home when you eat in the morning or after you get home from work. When you cut vegetables, and/or they are exposed to light and air, they lose nutrients and enzymes, too. So if you want you can bring whole veggies/fruit to work to cut while there for optimal freshness, if we want to get really picky.
Also, veggies packed in aloe vera gel last a lot longer. If you're not offended by the bitter taste of aloe vera gel, you can pack your chopped veggie snacks in there, and to boot, you'll get the amazing healing benefits of aloe vera gel in your gut. AMAAAAAZING health benefits. No joke. I consider it to be about a tier or two down from the benefits of coconut oil.
you guys definitely have it backwards.........rare meat and cooked veggies...roasted, souped or steamed up, even greens like lettuce are excellent a little warmed up, but meat is much more digestible the less you cook it
should be totally fine...as long as you eat all the cooking liquids as well so you don't miss out on the fat-soluble vitamins (or if cooked in broth, water-soluble). if you're concerned about missing out on some of the enzymes of raw veggies, why not bring a baggie of those occasionally and make a salad out of it?
How do you eat kale? 27 Answers