The following Mark's Daily Apple article was written by Mark Sisson

and is narrated by Tina Lehman.

Primal Transition 101, Insider Kitchen Tips.

Your transition to primal eating doesn't have to entail reinventing the wheel at every meal, but it does likely mean shifting some of your routine in the

kitchen. If you're used to processed food, enjoy getting your hands a little messier. If you're used

to take out, capitalize on the chance to use your creative skills.

Don't worry, you've got an abundance of recipes and cookbooks right at your fingertips.

All primal cooks, beginner to old timers, can make life easier with a few key tactics.

Here are ten of them.

One, cook large pieces of protein. I could also call this

learn to love leftovers. If you're turning on your oven and cooking something, you might as well

make a lot of it. Instead of cooking a pork chop or a chicken breast, cook a pork roast or a whole

chicken. Large pieces of protein, such as roasts,

chickens, salmon filets, etc., can provide several different meals over the course of a week.

2. Be fearless with the produce. Salads are great. Keep eating them, but don't use the convenience

of pre-washed salad greens as an excuse

for neglecting the likes of Swiss chard, kale, mustard greens, collards, and other dark leafy greens.

These greens provide a wide variety of vitamins and minerals, and they're easy to cook. They don't

deserve to get passed up in the produce aisle or to die a slow death

in the bottom of the vegetable crisper. Here's what you do. First, swish the leaves in cold water

or rinse under running water. Shake the excess water off, but don't worry about drying the leaves.

The moisture will help them cook faster. If the stems are thick and woody,

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