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Found 5 results

  1. Hi all! I am starting the Whole30 on Monday. Sunday I will be grocery shopping, meal planning, and cooking for the week ahead. I am REALLY excited about this program because I know people who have had wonderful results! However, I live alone as a single woman. (Well, "alone," considering I have a dog, two cats, and three birds, but none of them want to do the Whole30 with me.) I've always struggled with buying food and not knowing how to store it so that I don't end up throwing some away. Do you all have any tips about how to do the program without wasting food? The fresh veggies and fruits are what scare me the most, haha. I do plan on growing my own tomatoes, sweet peppers, and some herbs this summer, so that will help I think. Any and all tips are much appreciated! Emily
  2. 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!
  3. Freezer Phobia, anyone?

    I'm gearing up for my next round (Technically, it will be a restart of R1). I now have my Foodsaver, the rolls and bags, the mason jars and attachment, and a ton of meat and veg to prep and freeze. Since I didn't really learn how to source, cook and meal plan growing up, a big part of the Whole30 for me is redefining my "working relationship" with food. Here is what I've been noticing the past several months: I seem to use the freezer as a place old food goes to die. As I'm trying to get into "freezer cooking", I'm really worried I'll just ignore anything in the freezer, even if I just cooked it myself last week, in favor of something in the fridge. Does anyone else have this sort of aversion to their freezer? Any ideas of how to change my mindset?
  4. Saving/storing bones for bone broth

    I'm trying to gather bones for broth. In addition to making a trip to a butcher for some, I'm also saving whatever bones are leftover from my meals (this week: pork ribs). How should I store these until I'm ready to use them for broth? Refrigerate? Freeze?
  5. How do you store your ghee? Do you keep it in the fridge, or out all day" what kind of container do you use? My first ghee went into a large mason jar and into the fridge. The ghee got hard, and the mason jar isn't the best for scooping hard ghee out of. Lol. So i have to rethink my methods. I thought id ask for advice. Also, I'm having a hard time finding pastured, unsalted butter. Where do you guys get it? My whole foods has pastured lightly salted butter (which i used. The salt is imperceptible.). They have kerrygold, but its salted, too. Thanks!