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Found 16 results

  1. Hello! I'm starting a whole30 in January and am looking for make ahead meal prep recipes. Ideally big batch recipes that can be cooked and frozen. I have the whole30 book but any additional recipes would be fantastic! Please share recipes and links here :)
  2. Hi all, Weird question--what can I bring for lunch that is physically compact? We have tiny shared work fridge. Today I brought a sandwich sized container and a mason jar sized container and they barely fit. Thanks!
  3. I'm on day 7 of my first Whole30. I came into it being used to eating twice a day and I think I'm starting to adjust to 3 meals, but I'm struggling to get a feel for how much food I should make for a day. I work long days so on a lot of days I eat breakfast at home, and pack lunch and dinner. The first few days I was eating two full sized meals and a little lunch, and struggling to eat it all. Yesterday though I got HUNGRY. I ate all the food I took to work, and was still hungry. I ended up having 2 Larabars and an entire liter of coconut water: not ideal, but that was all I could find complaint at the connivence store (why does all beef jerky need sugar?). So I packed up what I would consider three full meals for my next long day tomorrow, and it felt like a lot of food as I was planning and getting it ready but seeing it all sitting on the table it doesn't look like much. I attached a photo of tomorrows plan: Breakfast: asparagus, pork, and potato hash with hollandaise and an egg Lunch: spinach salad with spinach/artichoke spread, black olives, almonds, steak, and an avocado Dinner: chicken stuffed with spinach/artichoke and wrapped with prosciutto, roasted potatoes, leeks, and onions, and some fresh fruit I do ride a bike to work. I don't consider it a workout since it's only about 6.5 mostly flat miles, but maybe I need to add some food to eat as soon as I get off the bike? It's a good sign that my body is getting hungry, a lot of the time I eat because of the time of day and never actually feel hungry, but I don't want to end up super hungry and desperate at work again.
  4. Hello, I'm a single mother with two children and - between family, work and life - it's impossible to do the Whole30 without nearly complete weekly meal prep. After I wash/prep veggies & sauces for the week, I can cook breakfast/lunch/dinner each morning, but I do need to be able to follow a quick-reference plan. I don't have nearly enough time to figure it all out during the morning rush (or evening exhaustedness, esp after work, homework and bedtime rituals). I've gone online and, though there are recipes in various places, I REALLY need some help finding a full 30-day meal prep help. Part of my problem is that after being a vegetarian for 30 years, what I've read has convinced me that I ought to try meat again...and I don't know how to cook, spice, or prepare any kind of meat. So... Specifically, I need: Printable recipes that are complete meals (not mix and match side dishes). So if a recipe for breakfast is given, it will have protein, veggies and fat (not just the side veggies with the option to add protein). Printable shopping lists that go with the recipes A full 30-day plan Though I've looked online, full meals that come with shopping lists AND a printable version seem to be nonexistent. Can someone please help me? Thanks in advance!
  5. Breakfast: Bacon Spinach Quiche Lunch: Mexican Stir Fry Grocery list (for one, double amounts for two) Produce 1 onion 1 bell pepper 3 carrots 1 bag broccoli florets 1 bag of spinach 1 bag of cauliflower rice Protein 1 lb ground meat 1 package bacon (no added sugar for Whole30 approved) 10 eggs Staples you’ll need: Cooking fat Spices 1.5 tsp garlic powder 1 tsp paprika ½ tsp cumin ½ tsp chili powder ⅛ tsp cayenne 1 tsp salt Hot sauce to taste (optional) 1 tsp oregano Garlic powder, salt, and pepper to taste for quiche and cauliflower rice Preheat oven to 350. Spray pan you are using for the quiche (you can use a pie pan, spring form pan, baking pan, even muffin tin! Just adjust cooking time accordingly). BACON: Roughly chop the bacon. Heat a large saute pan and cook bacon on medium high heat. While bacon is cooking, chop half of the onion. Remove bacon from pan onto plate with paper towels. Remove most of the bacon fat. QUICHE VEGGIES: Cook onion in same saute pan until translucent. Add spinach and cook until just wilted. Season with salt, pepper, and garlic powder. Mix with bacon pieces. Spread mixture on roasting pan. EGGS: Crack eggs into a separate bowl. Whisk with small amount of water or compliant almond milk, salt, and pepper. Pour over spinach and onion mixture in pan. Put in oven. Set a timer for 20 minutes.(don’t worry if it’s not preheated yet, it will be fine!) STIR FRY VEGGIES: Chop all veggies into bite-sized pieces. STIR FRY MEAT: Brown meat in a large saute pan (can use the same one as before) on medium high heat. Season with a little more than half of the seasoning mixture and optional hot sauce to taste. Remove from pan into separate bowl. STIR FRY VEGGIES: Add in onion, carrots, and bell pepper to same saute pan. Cook covered for about 3 minutes, then add in broccoli. Cook for about 5 more minutes, adding small amounts of water or cooking fat if needed and stirring often. Add in the rest of the seasoning mixture and optional hot sauce. CAULI RICE: While veggies are cooking, heat another saute pan with small amount of cooking fat. Add in cauliflower rice and cook on medium for about 5 minutes, stirring often. Season with garlic powder, salt, and oregano. When timer goes off for quiche, check to see if the eggs are set or if it needs more time. https://www.thepracticalprep.com/single-post/Easy-30-Whole30-Meal-Prep
  6. I apologize for what will surely be a LONG intro post... I've been having a variety of issues so far in my Whole30, the biggest ones being the common "loose" stool problem and also being hungry between meals/needing self-contained snacks. As a college student going for my BFA in musical theatre, I have LONG 12 hour days with multiple dance classes + occasional trips to the gym (trying to work on my strength since dance requires it but is a lot of cardio), and to top it all off, I have very little money for groceries, AND am a horrible cook. Looking for suggestions for my ailments (I will try cutting back on eggs, which I love but have been eating almost every morning, and cashews, which are my main snack/fat source but are probably causing my digestive issues): any afforable meal preps, since I am short on time to cook during the week?? And snacks I can grab and go? I feel I am eating enough at each meal because I feel satiated but also suffer from grumbly, angry tummy post-meal--but then again, maybe I'm not because I'm always hungry between meals? Always looking for better fat sources (I don't think I'm getting enough); I despise olives, and I like avocado, but usually not on its own. Need to cut the nuts. THANKS FRIENDS
  7. I started the Whole 30 16 days ago, knowing that I was going to have to restart again today. Before starting, my stomach was bloated, I had gained weight and my face was breaking out non-stop, not with piddly little pre-teen zits, but with cystic acne. It hurt, it was ugly and I hated how it looked to my family, my self and my clients. Further, I was starting to get on the scale and let the numbers dictate my days! Down 2 pounds? Great day ahead, full of rewards and self-sabotage. Up 3 pounds? Bad day ahead, topped with self-loathing and frustration all day with no solution in sight. I have struggled with food allergies and sensitivities for a long time, receiving positive IgE tests for wheat, rice, corn, black beans, peanuts, pistachios, scallops, grapes, sesame, dairy and some others I can't remember off the top of my head. In short, I've been working toward the Whole 30 for a decade without even knowing it; I was falling out of compliance and needed a kick start! The Whole 30 was exactly the kick start I needed. This weekend's deviation from the plan was contemplated months ago after dropping my son off for school in Ann Arbor, MI, where for our last meal together, we stumbled upon a greek restaurant that served gluten-free, rice-free pita bread gyros. I haven't had a gyro in over ten years, so this is a big treat for me and it's one that I'll settle for 1-2 times per year. So I knew that I'd be eating it this weekend and starting all over again. Was it worth it? Yes, but not for the reasons you think. It wasn't that it felt good to be bad or to "cheat" or whatever. It was because I knew that the minute it was in my gullet, I'd be going back to the Whole 30 and I looked forward to going back! I don't care if it meant that I'd have a reset and have to start my 30 days back over because I've been feeling great on the Whole 30 and enjoy the security of it--it's a great default place for me to be and I like it here. As for Thanksgiving and the holidays coming up...years ago, when we lived in Europe, we sort of tossed aside the traditional Thanksgiving meal and opted to do ribeyes and twice-baked potatoes (for everyone but me, I always have a sweet potato), with a salad. Since coming back to the States, however, we have had to "do" Thanksgiving with other people and I've learned a few hacks along the way. One, turkey is easy. Two, if you like the sides, make some green beans and some compliant mashed potatoes or a baked sweet potato and bring them with you. After 10+ years of food allergies, I've come to terms with the fact that it sometimes feels like grief while others are eating all the stuff you love right in front of you, I've been known to have to leave the room and just take a time out. I mean, if I ate the food, I'd feel awful (buttons bursting, really, is that a good time for anybody?). If I'd relied on others to prepare it the way I need it prepared, I'd go hungry. The psychological warfare is no joke, either: HEAVEN HELP YOU if you SAY anything about your needs and make others feel bad about gorging themselves all day. It's tough. But I've done it for years and will do it this year again. I don't prattle on about a special diet or talk about it, I sort of play a little shell game where I stay busy helping the hostess and then roll in on a plate of food that satisfies MY needs and then find a place at the kids' table or whatever. If someone asks (who doesn't know about my food allergies or Whole 30 this year), then I just say that I am saving myself for two pieces of pie. They aren't going to track whether I eat those two pieces of pie! And while everybody else eats a mountain of food, followed by 2-3 desserts (WHY!?!) and hates themselves into a 40+-day death spiral of holiday gorging, you can coast through the holidays knowing that you aren't going to have to lose those 7 pounds you gained in December. I've been doing this part for years, it's TOUGH, but I'm going to survive it this year, too. Anyway. After 16 days, I didn't get on the scale, I just restarted. I wanted to add some chocolates onto the greek pita pile, but I walked away. I like the way I feel when I'm Whole 30 compliant, my skin looks so much better, it's 100% cleared up and I have more energy. I will say that on days 10-11 of my first run, my stomach was suddenly bloated just like the book said that it would be. If the book hadn't told me that this was normal and to push through it, I would have punched out. Also, since about Day 3 of the Whole 30 (round one), I am sleeping like a champ, even through hormonal cycles.
  8. Wooh, can't wait for the challenge! It is the end of Day 1 in my Whole30 journey, and I am already feeling the sugar cravings set in. For the past couple years I have experimented with dietary alterations ( originally around my hashimotos Hypothroidism, which has caused acne, low energy levels and other health issues) from vegan to AIP Paleo, and at this point I have come to grasp the major sources and habits of my body's discontent. My food lifestyle is 90% paleo, with exceptions here and there (college is stressful) and a wavering nightly sweet tooth which has the power to absorb all of my attention and focus it onto dark chocolate and paleo "desserts". Many times when I do indulge, I tend to get into a fix that is seemingly impossible to come out of. After feeling my energy and stress levels on a rollercoaster this year, and eating half of a pan of paleo carob brownies last weekend, I decided it was finally time to start this journey. Day one was a bit difficult; I am swarmed with work and had counted on grocery shopping that has not yet happened, but I am not too worried. My tastebuds have a reasonable amount of experience in paleo-world and I have gained resilience in tough times. I still am unsure about eating eggs, still need to get used to no rice or honey or syrup this month, and want to work on planning and time management around homework and meal-preps. I am open to any and all tips from college students doing Whole 30!!
  9. CPerez

    Second Attempt

    Hello, I'm Cindy, I'm on Day 7 and this is my second attempt. My first attempt was a Whole 17 and it was about 3 years ago. I did feel a lot better and had a lot of energy. I think it should be easier because my husband is eating a lot healthier than he used to so I'm not cooking separate meals. He eats the same meals as I do, I just add a rice or pasta to his meal. This is huge! Meal prep and the weekends are my struggle. I'm a fairly organized person, but it seems like Whole 30 takes all my free time. When I'm not at work, I'm doing food prep, researching recipes, going to the grocery store, looking for specific products online, and making grocery lists. I can follow the plan quite easy during the week, but weekends are hard. We spend a lot of time with family and friends and that always involves food and sometimes wine or cocktails. I'm anxious about eating and i'm trying to plan around that. We are going to a couple of concerts with friends in the next two weeks and I'm trying to figure this out too. I need some support on my journey, since I'm doing this alone. Thanks everyone.
  10. TryingOver

    Knife Skills?

    Hi All, This is my second round of Whole30 and I'm really excited and trying to expand my horizons, but I have a confession to make. I have terrible knife skills. I'm not a danger to myself or others, but trying to dice something evenly or julienne/matchstick carrots, etc never works out. For example, I made a salad tonight that called for match stick/julienne carrots and they were all too large and uneven. It tasted fine, but wasn't as good as it could have been. I refuse to pay extra for pre-prepped foods at the grocery store, so I'm hoping folks here can lend me some advice, share their favorite tutorial videos, or commiserate over all of the vegetable chopping!
  11. Hey there, I've had a look around but can't seem to find much info on here about the shelf life for prepared meals. I'm wanting to make meals at the beginning of the week, with meat veg etc and have them ready to go for Monday - Friday, but I'm concerned as to how long the cooked meat will stay good for. Does anyone have any advice, tips or info? Cheers!
  12. Hello! I love meal prepping, and I generally try to prep all of our lunches and two dinners on Sundays to make my life easier during the week. One thing that I struggled with during whole30 was that I felt like it was hard to prep a one pot meal or casserole because lots of those have pasta, rice, etc. Now that my whole30 is done, we are still eating according to the whole30 guidelines during the week but have added back legumes. Do you guys have any suggestions for your favorite one pot or casserole meals that you can prep on Sundays and have throughout the week? Some examples of things we do now are chili, chicken enchilada soup, and stuffed peppers. Pre whole30 we had lots of baked ziti, cornbread taco casserole, and enchiladas but I'm trying to limit the pasta, gluten, and cheese when I can Thanks in advance for your great ideas!
  13. Hi! I was wondering if this would be a correct day of eating for the whole30 or if i should make some adjustments: Breakfast: 3 eggs (cooked in coconut oil or ghee), 1.5-2 cups kale (cooked in coconut oil or ghee), salsa, a few sugar snap peas, sauerkraut, 1/2 avocado Lunch: grass fed beef, 2 cups swiss chard(cooked in coconut oil or ghee), onion(cooked in coconut oil or ghee), salsa, 1/2 avocado, raspberries, sauerkraut Dinner/PWO: chicken/fish, 1/2 sweet potato, broccoli, sauerkraut Also, I was wondering if the fat in my protein sources/cooking counts towards the fat in my meals. For instance, my sausage, my grass fed beef, my eggs, and some grass fed steaks that I eat have fat in them. Should I add a source of fat to the meal on top of those sources as well? Also, I cook in VERY small amounts of coconut oil or ghee (>1 tsp) so do I count that towards my fat content as well? Thank you!
  14. As someone who has struggled with stubborn weight (and some minor health issues as a result) for the last 7 years, I've been hearing about the Whole30 program and its benefits, so a couple of weeks ago I bought the book. I've spent the last two weeks reading the book cover-to-cover, planning, prepping my kitchen, and mentally preparing myself for this lifestyle change. Last night, I cleaned out my cabinets and refrigerator, got rid of ALL foods and condiments that are not Whole30 approved, and I made a grocery list based on the 7-day Meal Plan provided in the book. My official start date is tomorrow (June 2). This morning, though, I went to the store (storeS, actually), to purchase my items for my first week of eating on Whole30. First of all, between the three stores I shopped at (Costco, Trader Joe's, and Publix), I spent about $300...for a WEEK's worth of groceries! Second, I felt really discouraged by how difficult some of the items were to find! Some items I couldn't find at all, and others I would find, but they would inevitably contain an ingredient that is not Whole30 approved (I can't believe how many "healthy" items contain sulfites, honey, or some form of sugar or dairy!). At any rate, I've been so excited to start Whole30, but now I'm discouraged because, as a single Mom of two little girls, I do not have the budget to be spending $300/week in groceries. In fairness, some of the items I purchased are items I won't need to purchase every week. But still, I have serious sticker shock over how expensive some of these products are! Does this get cheaper once you've stocked up on essentials? And does navigating the grocery store ever get easier?
  15. ErinintheOC

    No Leftovers?

    So I am on day 5, and my biggest issue is that I am tired of eating some of the same meals over and over. I am single and live alone, so I am cooking just for myself. I halfed a few things but still feel like it is either in the fridge going bad or dreading eating it. Does anyone have any good (pork/shellfish free) recipes that will only get a max of two servings? I realize for next week I just need to prep veggies and be ready to cook-up or bake daily. Thanks! Erin
  16. heyitskristin

    Amateur Night in My Kitchen!

    Hi everyone, I am on day 5 of my first whole 30, and I am STRUGGLING. My headaches are gone, but I feel exhausted like I've never felt before. I just want ALL THE NAPS. Anyway, I did a pretty good job with meal prep on Sunday morning. I baked a TON of chicken to use throughout the week and stirfried a ton of vegetables in coconut oil, salt, pepper, and crushed red pepper flakes. I put a pot roast in the crock pot, and put my lunch for the week in tupperware for work. This is probably stupid, but here is my struggle: the vegetables. When I eat them, they are slimy and gross and make me want to vomit. I don't know if I cooked them with too much coconut oil or if something else is off, but my question is this: how do you cook your vegetables? It's Thursday, and I'm DISGUSTED with the vegetables that have been in my lunch all week because of this. Keep in mind that I am NOT interested in cooking much throughout the week, but if that's what I have to do to get normal vegetables, I will. Thank you in advance for your help!