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Found 21 results

  1. 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.
  2. 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!!
  3. 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!
  4. 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.
  5. Meal Prep Group - VA/DC/MD??

    Whole30-ers in the Northern VA, DC, MD area!!! I am a Whole30 devotee but my schedule makes it a challenge to maintain. I love the way I feel when I stick to whole, clean eating but it is so much easier to just order pizza on those long days and late nights. Unfortunately, my first two rounds of Whole30 did not awaken in me an undiscovered love of cooking...I still hate it. I don't want to come home and spend any time in the kitchen after work but I'm happy to whip up one or two (double size) meals over the weekend...but then I'm sick of each by Thursday. So...what if we coordinate a group of people who can cook one or two meals (double, triple, quadruple recipe) and then we all swap with one another?! I just thought of this so I don't have the details worked out quite yet but envision the following details: approximate price range for each meal so we all come out mostly even standard packaging for servings single drop-off/pick-up location (anyone have an unused fridge?) ~1 hour window for drop-off/pick-up so everyone has selection of all meals 1-for-1 swap Once we have some interest, I'll coordinate via Google Docs to deconflict repeat meals, time/location for meet-up, buy-in, etc. Open to ideas or experience if anyone has done something similar...
  6. Silver beet/Swiss Chard

    Hi all! Can anyone tell me, do you eat the stalks of swiss chard/silver beet? I'm seeking to boast my calcium intake and there was no Kale in the shop. Thank you!
  7. I'm getting ready for my first Whole 30 in June. I've read a few chapters of the original Whole 30 book and highlighted important things to remember. Currently, I'm working on putting together a menu for my first week. For whatever reason, I find meal planning really hard. Does anyone have any tips to make it less overwhelming?
  8. Hi there! I am completely new to Whole30 and would absolutely love some advice! I'm very excited to begin next Monday, and am reading up on everything my eyes and brain can handle before then to get myself ready. Because of my work schedule and budget, I am most apprehensive about the cost of all these groceries, and how often I should typically cook meals (leftover lunches work great with my work schedule, and I am beyond tired when I get home in the evenings after work, so cooking lengthy meals probably wouldn't work well for me). I do love a good variety when it comes to meals, I get bored quickly of eating the same things over and over again which in the past has led to snacking, or eating things I know I shouldn't! I am currently trying to plan a good weekly schedule with the meal planner tool that is available online..Any advice for a newbie cook on how many dinners to cook to consolidate grocery shopping and minimize costs for one person? Any advice is greatly appreciated, as well as other Whole30 friends!
  9. 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!
  10. 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!
  11. 1 meal x 5 days (could be breakfast, lunch, or dinner) Ground turkey + Roasted brussel sprouts + sweet potatoes What You Need (for meals for one person) 1 lb brussel sprouts 2 large sweet potato 1.5 lb ground turkey Cooking spray Olive oil Spices- garlic powder, paprika, chili powder, salt and pepper Foil Two baking sheets Large Skillet Preheat oven to 400. Slice brussel sprouts in half if they are large. Put foil on a baking sheet and spray. Pour brussels onto baking sheet. Drizzle with small amount of olive oil. Season with garlic powder, salt, and pepper. Put in oven. (don’t worry if it’s not fully preheated, it will be fine) Set a timer for 20 minutes. Peel sweet potato. Chop into bite sized pieces. Put foil on another baking sheet and spray. Pour potatoes onto baking sheet. Drizzle with small amount of olive oil. Season with garlic powder, paprika, salt, and pepper. Put in oven. While these are cooking in the oven, start the ground turkey. Spray a large saute pan and turn heat on medium. Put in ground meat and start to brown, stirring often. As this starts to brown, season with garlic, chili powder, paprika and cumin. Salt and pepper to taste. Make sure to keep an eye on brussels and potatoes. When a fork can easily pierce through, they are done. Remove all food from heat when it is finished cooking and allow to cool. Portion your meals into containers.
  12. Beach trip evening meals

    Headed to the beach for a week with 25+ people including kids most of whom eat Paleo or Whole30. While not currently on a W30 (there will be beverages on vacation) we prefer to cook W30. Would love your ideas on lunches or dinners that can be mostly prepped in the am and cooked somewhat quickly. Will be in a decently appointed condo but plan on taking items like ghee, coconut oil and a zoodler. Thinking Shrimp Scampi or Romanesco Garlic Shrimp but past that would love some ideas so I can make my grocery list and gather any items that may not be available at a more limited seasonal grocery. Thanks! Nikki
  13. Hi! I searched the forums but I did not see a specific topic about this. I live near NYC and July is the peak beach month (at least for me it is!) We usually spend a large chunk of the day at the beach because it's about an hour drive to the good one, so we pack lunch, snacks and sometimes even breakfast if we get up early enough. I don't know if it's my food hangover but I'm having a hard time brainstorming on what to bring with us. I'm not even going to mention what we usually bring to the beach because I'm sure you all know what i'm thinking (a starch salad that begins with a P and alcohol that begins with a B ) There are the obvious snacks - carrots, celery, W30 ranch dressing to dip in if necessary. Fruit - melon, berries etc. The drink options - fizzy water with lemon or cucumber or just regular water, maybe some unsweetened iced tea? If we get out early enough for breakfast - HB eggs, easy peasy. But lunch.. aghh lunch. I hate a cold piece of chicken! Salads are so sad! So what do you usually bring to the beach for lunch?
  14. Over Cooking :(

    I am on day 8 and so far my Whole30 is going really well with one exception. I am getting really tired of cooking! I started my Whole30 the same weekend I moved into a new home because I figured having an empty fridge and pantry so perfect time for a reset. Sounds like a really good plan BUT trying to get settled and unpacked has meant that I haven't been able to meal prep as much in advance as I would like and so I find myself cooking every day, sometimes multiple times. I am over it and I've got 22 days to go. Any suggestions besides a protein salad that is compliant and easy?
  15. 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!
  16. Hey guys! My name is Sarah, I started the Whole30 about 3 weeks ago. I have been battling hypothyroidism (my thyroid gland is not working, and the thyroid is what controls your bodies metabolism) for 2 years. After over a year of medication my Dr. and I FINALLY got me into the correct range! Yee haw! Since I began seeing her I have gained 50lbs. The culprits are many, but to name the main few is stress, hypothyroidism, nursing school, working night shift at the hospital, and a general lack of sleep and ability to exercise. My typical weight is 150-140. I am 5'7", and right now 200lbs. Miserable, let me tell you. Anyway, back on track. After getting my thyroid hormone within range, my Dr. recommended this program as a way to reprogram me and my body. I love it. I have no issue eating veggies or anything (parents are farmers), so healthy eating isn't hard. So, whats the big deal then? Well, I will tell you by showing you my schedule. When I actually have time to meal prep, I am so exhausted and sleep deprived I pass out, or I am busy studying for exams, or doing care plans, or going to clinicals, or working. You get the idea. In nursing school, the university and the hospital own you. I am not exaggerating. The joke goes that you know you are a nursing student when your GPA is greater than the number of hours you sleep a night. Here is what I need help with. I have done the whole30 for 2 week successfully, but then with time restraints that are unpredictable, I was unable to get ready for the next week. In my schedule, I do not have time at all to cook everyday. Because of my ever morphing schedule as well, I sometimes do not have the day free to do meal prep like I did, so I go a few days without approved meals. So, I am asking for help. If anyone knows of any resources in Denver that can help with this, I will be most grateful. I know the basics of what I can eat, it is simple and easy. However, it always seems to require cooking. A'int nobody got time for that!. Plus with working night shift, forget about it!!!! So, yea, please please PLEEEAASE help me figure out what to do!! I am normally a very independent person, but I am actually reaching out for help. Any and all advice is appreciated. Sorry for the rambling, I just got off night shift and went to school, took and exam, and am still up getting stuff done. Kinda loopy. Thanks in advance, I appreciate it. May Goth be with you!
  17. 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!
  18. Day 4 and meal prep

    My wife and I did Whole30 about 3 years back and had great results. Unfortunately, we slowly cheated our way back to poor eating habits after about 10 months (just in time for the holidays). We just started again this week, feeling great, and no huge cravings. Today I'm prepping some regular fare for us - blanched broccoli (which the kids like too), gazpacho (my own recipe), curried turkey salad, and pork green chile stew. Haven't started the chile yet but I thought posting a photo of the other items would inspire others. If this post is better in another forum, please move it. Prepping ahead of time and making larger quantities made a big difference for us last time. I'll make 2 gallons of the green chile and freeze it in pint portions. I also grill large quantities of chicken breast, tri-tip, and flank steak, cut and freeze them in serving size portions. It's then very easy to add that protein to salads. It's been interesting to see how Whole30 has evolved since we last did it. Thanks for providing the site, the information, and the community!
  19. 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?
  20. 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!
  21. 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