Chronicles of Less Urban Living, Fresh from In the Night Farm

(Tardy) Tuesday Tallies: Primal Menus & Movement

It’s time again for my occasional answer to the frequent questions: “What do you eat?” and “How do you work out?”

(Yes, I know it’s Wednesday. I was busy yesterday.)

Sunday’s Food as Fuel

Breakfast: 3 eggs over easy with onions, peppers, avocado, and hot sauce. Bacon. Apple.

Lunch: Didn’t need it. Besides, I was out riding. I had a few brazil nuts when I got back.

Dinner: Ground beef and sweet potato curry. Blueberries with coconut milk and 1/2 oz 98% chocolate.

Sunday’s Workout: Playday! Rode 26 miles. For those unfamiliar with good equitation, riding a horse well takes about the same level of effort as walking briskly.

Monday’s Food as Fuel

Breakfast: Spinach salad with steamed carrots and broccoli, canned wild salmon, pecans, olive oil, and vinegar.

Lunch: Ground beef and sweet potato curry.

Dinner: Bunless cheeseburger with sauteed onions and mushrooms. Steamed brussels sprouts with butter. Strawberries with coconut milk.

Monday’s Workout: 3x rotation of pistols, decline pushups, Turkish getups, close-grip pushups, planks, and chinups.

Tuesday’s Food as Fuel

Breakfast: IF (15 1/2-hour intermittent fast, broken at 1:00pm)

Lunch: Spinach salad with steamed carrots and green beans, alfalfa sprouts, canned wild salmon, walnuts, olive oil, and vinegar. And a bit of smoked salmon someone brought to the office to share.

Snack: Strawberries and half a banana with coconut milk.

Dinner: Ground beef and sweet potato curry. Cottage cheese with avocado.

Tuesday’s Workout: 5x backsquats, renegade rows, bench presses, and military presses

Wednesday’s Food as Fuel

Breakfast: Spinach salad with alfalfa sprouts, steamed carrots and green beans, canned wild salmon, cashews, olive oil and vinegar.

Lunch: Italian tuna salad (tuna, sundried tomatoes, black olives, artichokes, oil and vinegar, oregano and pepper) and 2 hardboiled eggs.

Dinner: Small steak. Brussels sprouts with butter. Strawberries with coconut milk.

Wednesday’s workout: Rest day.

Note that I’ve thrown in a bit more carbohydrate than in the past (except on the rest day). I’m moving up from about 65g/day to about 85g, as my energy expenditure is higher now that we have more daylight down on the farm. I was getting a bit fried at the lower carb level, but I think I’ve found the right balance again.

I love understanding (or at least, getting closer to understanding) what’s going on with my body — and how to manipulate it for maximum performance!


7 responses

  1. thanks this helped me a lot! coconut milk is so expensive so i cant use it but i think ill try an avacado tonight to do even more fat. i have similarish meals but i use coconut oil to olive oil and more beef roasts for salad than canned fish b/c its expensive as well lol. thanks again!

    April 14, 2010 at 10:03 am

  2. Two questions for you: 1) coconut milk, I see you use it frequently, are you getting it from the can or the coconut and are you drinking it straight or what?2) canned salmon, when I have bought it there are bones in there, do you have an easy method of getting rid of them, then do you just plunk it down on your salad or do you prepare it somehow beforehand? Sorry for the dumb questions, I was raised a vegetarian and only as an adult started eating a little salmon occasionally.

    April 14, 2010 at 12:54 pm

  3. malpaz, in my area coconut milk prices vary depending on the store and the brand, I have found wal-mart to be the cheapest here and I pay about $1.15-1.35 a can

    April 14, 2010 at 12:55 pm

  4. Thanks for posting these food and workout routines, please keep it up! I'm a few months behind you adopting the Primal gig and like to see how you are doing it. cheers,J(TigerJ on MDA)

    April 14, 2010 at 5:12 pm

  5. Malpaz — so glad it helped! I love leftover roast (beef or pork) on salads. Hi Shana! I use canned coconut milk (Malpaz, it's around $2/can here). Sometimes I eat/drink — it's pretty thick — it straight, but I usually put it over berries or cook with it.As for the canned salmon, you can get skinless & boneless wild salmon, but it's about twice the price. The bones and skin are edible if they don't gross you out too much. 🙂 I usually pick out the big vertebrae, but if I miss some, oh well — onto the salad they go!Welcome, Jonathan! Thanks for stopping by. 🙂 I'll try to do more posts like this.

    April 14, 2010 at 5:35 pm

  6. hi – so the ground beef and sweet potato curry sounds great – can you post the recipe? tx

    April 15, 2010 at 8:05 am

  7. Hey Barb — sure, I'll post the recipe soon. Stay tuned. 🙂

    April 15, 2010 at 8:22 am

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