LiniM13 Posted June 1, 2014 Share Posted June 1, 2014 Whole 30 #2 starts tomorrow. I've just done about 3 hours of meal prep for the week Last whole30 I did was almost 2 years ago. I felt great doing it and worked out what my trouble foods were. Then I fell by the wayside with good eating, and for the past 3 months especially, have felt like crap I know I cannot tolerate gluten or dairy. Coffee is my sugar-dragon trigger. I've loaded up on green tea and peppermint tea to get me through the next week as a warm drink. I'd like to start some exercise, so am planning 4 walks a week and 1 weight session. DAY ONE: 2 June 2014 Link to comment Share on other sites More sharing options...
LiniM13 Posted June 3, 2014 Author Share Posted June 3, 2014 Day one Breakfast: Quiche, garden salad, balsamic macadamia dressing Lunch: Pumpkin soup with rocket Snack: Apple Dinner: 2 grilled chicken thighs with garden salad, avocado and balsamic macadamia dressing 4 cups approx Green Tea 1L Water Link to comment Share on other sites More sharing options...
LiniM13 Posted June 4, 2014 Author Share Posted June 4, 2014 Day Two Breakfast: Quiche & Avocado, cup of black tea Snack: 3 dates & Banana Lunch: Quiche & Salad with sweet potato and avocado Dinner: 1.5 Sausages + About 4 sporadic cups of tea Link to comment Share on other sites More sharing options...
Peebles Posted June 4, 2014 Share Posted June 4, 2014 Hey Lini, fellow coffee/sugar junkie here! Would you mind sharing your mysterious "Quiche" secret? It must be super delicious, considering how often you eat it! Link to comment Share on other sites More sharing options...
LiniM13 Posted June 4, 2014 Author Share Posted June 4, 2014 Sure! Although i only eat it lots because I'm not a huge fan of cooking, so I make up a big batch and freeze portions. Its basically, a grate onion, 2 or 3 grated zucchinis (depending on size), 1 grated carrot, diced capsicum, a small pumpkin (diced and roasted) and sometimes shredded kale, mix with about 8 or 9 eggs with some salt and pepper and bake in oven until its done or I remember I have something cooking.. whatever comes first. Heat to serve portions, and it tastes great with some balsamic vinegar drizzled on the top. It's basically whatever veg I need to use up that I can cut into smallish pieces. One of these generally lasts me a week, and using up veg I have means its different every week. Link to comment Share on other sites More sharing options...
Peebles Posted June 4, 2014 Share Posted June 4, 2014 Awesome! So simple but brilliant! I might steal that idea from you, you know? One could make a pumpkin one with egg whites only as a post-WO meal. Yum! How long does it keep in the fridge when you make a large batch? Sorry if that's a stupid question but before starting my Whole30 I was a longterm vegan (since before I even learned to cook). So, I don't know much about cooking with animal products (always afraid of poisoning myself due to undercooked or spoilt eggs/meat... ^^° ). Link to comment Share on other sites More sharing options...
LiniM13 Posted June 9, 2014 Author Share Posted June 9, 2014 I'm probably not the best person to ask when it comes to food safety.. I've given myself food poisoning before over a dodgy self-cooked bit of chicken. That said, mine keeps in the fridge for about 4-5 days and is still fine (read: I haven't got sick yet). Link to comment Share on other sites More sharing options...
LiniM13 Posted June 9, 2014 Author Share Posted June 9, 2014 Days 3-8. PROLONGED KILL ALL THE THINGS. I ate compliant. That is enough. Link to comment Share on other sites More sharing options...
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