Caveman Cuisine: Veggie Sticks

When hunger strikes, convenience is king.  In that perilous moment, it's really hard to convince your glucose-deprived brain that the virtues of pulling out a head of celery, washing a stalk, chopping it up, etc., etc., etc.  outweigh "grab chips, stuff face".

The key, then, is to make stuff that is healthy for you just as convenient as crappy junk food.  (Tangent Alert! Are crappy junk foods really even convenient?  Is time spent tired, sick, and flabby worth the minute saved avoiding meal preparation?  Don't even get me started on the "drive thru".)

Ingredient Suggestions:
Broccoli Stalks
Daikon Radish
English Cucumber

Cut veggies into "sticks", and drop them in a big container partially filled with filtered water.  The water keeps the sticks crunchy and fresh and "batching" my work limits preparation to once a week (thank you Tim Ferris and 4HWW!)

Combine your veggie sticks with almond, cashew, or sunflower seed butter and a few bits of dried fruit (raisins, blueberries, cherries, currants, etc.) and I guarantee that you're snackin' won't be lackin'.

They also go well with lettuce wraps and make for handy/edible scoops for tuna, chicken, and egg salad.
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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