One of the most common excuses I hear for not eating Primal is “I don’t have time”.
Well I have news for you – That’s just an excuse! There are loads of Primal meals that can easily be prepared in 10 minutes or less. Grass Fed beef steak with spinach leaves and olives? If you like your steak blue like me, that can be done in 1 minute – Talk about fast food!
That said, there are plenty of tasty meals that do take a little longer to prepare. How can you enjoy these foods, but without spending all your time slaving in the kitchen?
The trick is, to create your own little Primal Food Factory, spend a couple of hours per month, and you can prepare enough meals to last you one month!
Not only is this method more time efficient, its more energy efficient too. Double win.
Here’s an example of one of my Primal Food Factory Days where I prepared over 30 meals and some tasty Primal snacks in just a few hours:
Ok, this is a bit of a cheat, as I salted these squares of pig skin the night before in preparation of making some home-made pork scratchings. It only took 5 mins just before going to bed though and it was more than worth it, as I love pork scratchings, but hate all the additives you normally get in there!
I then get out two more roasting dishes, onto one I place a joint of free range pork belly that has been scored with a sharp knife and had salt rubbed into the skin (what can I say, I am a fan of crackling!), on the other I arrange some grass-fed brisket on the bone, which I drizzle with marmite.
Turn the oven down to 220 degrees, stick all the above in the oven, and set the timer for 20 mins.
Put two large pans/woks on the hob and turn on the heat. Add some oil, personally I prefer to use coconut oil.
Hopefully you remembered to set the alarm on the cooker, when it goes off reduce the temperature of the oven to 175 degrees. You’ll also need to take out the pork scratchings and drain the rendered fat into a jar. Keep this, as you can use it to make rillettes or any other number of tasty piggy treats! We waste nothing at Primal! You’ll need to keep repeating this draining process every 20 mins or so until the pork scratchings are done (around 80-90 mins). If you’re just roasting the pork and beef in the oven you can simply forget about them for a couple of hours.
Add a generous amount of various herbs to each pan (different ones in each). I.e. Basil, Oregano, Paprika and Thyme to one, Chilli, Lemon-grass, Marjoram, Coriander and Ginger to the other.
Keep stirring both pans to ensure the meat is browned all over.
Once the meat in the wok is browned, transfer the contents of the wok to a slow cooker, along with a load of diced vegetables.
Put the slow cooker on medium, lightly brown some ox kidneys in the now empty wok, and then add these as well. Leave to stew for around 8+ hours (This is great if you’re doing all this in the morning before a late shift, as it’ll be ready just when you get home!). Stick some tins of tomatoes, frozen spinach and mushrooms and a tin of coconut milk in the big pan, and simmer for 45 mins.
You can chill out for a bit while everything is cooking. Read a book, do your emails, put some washing on…
45 mins before its due to finish, take out the pork belly, lift it out of the tray and toss the vegetables in the rendered fat before seasoning them generously. Place the pork belly back on top and stick it back in the oven.
45 mins later you can get it all out the oven and be proud of all your hard work!
2-3 hours later and low and behold, 30 meals worth of food (plus some tasty pork scratchings, and some rendered beef and pork fat).
Thanks for reading, I hope you found this post of interest.
I would love to hear your thoughts and comments below, or feel free to tweet me at @Simon_Whyatt
This article was written by Simon Whyatt and first appeared on the blog Live Now Thrive Later.