Brian PCF's Blog

A Working Lunch…


Salad and Garlic Braised Chuck Roast

Something I do all too often is not prepare enough carbs for the week. Protein is easy, just cook a ton of meat. Fat is cake, just have a ton of nuts in your desk drawer. But carbs always gets me.

Add on top of that the fact that I’m trying to cut way back on fruit and starchy carbohydrates and it becomes even harder. Try to prep 12 cups of broccoli (3 carb blocks), get it to work, and store it until you are ready to eat…NOT EASY!

The cafeteria we have at work is a nightmare. Any and all meat is cheap, tasteless crap (like Charlie Sheen-level cheap and tasteless) and but ridiculously expensive.

You can’t even get a good salad without abandoning your fat blocks because they literally put corn oil out for the oil & vinegar combo, and I am not touching corn oil.

So in an attempt to get back at these bastards who stock our cafeteria, I’ve now started stocking olive oil, balsamic vinegar, and salt and pepper grinders at my desk. This way I just have to grab a bunch of veggies from the salad bar and I’m all set.

Lesson learned is that life isn’t set up to make doing Zone/Paleo easy, but with some minor tweaks you’ll be good to go.


March 3, 2009 - Posted by | Uncategorized

1 Comment »

  1. Brian,

    Brilliant Idea! I just finished one of those mega-bags of Normandy Mixed Veggies from CostCo… good stuff, but on week 3, its getting a bit tiring! I am going to try your approach to lunch.


    Comment by Scott | March 4, 2009

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: