jvmangia Posted May 18, 2015 Share Posted May 18, 2015 I spent all day yesterday making bone broth and prepping for my first couple of days - I mused that the reason everyone sleeps so well after the Whole30 is because they're so tired from all that cooking! Why am I doing this? I had my A1C come back a little high twice. Doc said to cut out sugar, pasta, white rice, BREAD, the typical stuff. Simple enough, but it felt so penalizing - especially since I have no creativity when it comes to cooking. A friend of mine had recently done a Whole30, and has stuck with it, so I studied up on it and here I am. I'm hoping to get that A1C test down by next month, as well as develop some new healthy habits - and hopefully get my husband and son to do the same! My biggest fear is that I'll not find the time to prep and I'll slip up. I am following the Week 1 sample from the Whole30 book, any ideas for fast-easy and NOT boring food for weeks 2-4? Link to comment Share on other sites More sharing options...
cmschapp Posted May 18, 2015 Share Posted May 18, 2015 I want to start a Whole 30 also. I don't have the book so I don't know what the first week looks like and I don't have any creative ideas for you. I have come into this without prepping so we will see how it goes. Link to comment Share on other sites More sharing options...
Munkers Posted May 18, 2015 Share Posted May 18, 2015 I really like the weekly cook-up ideas from Clothes Make the Girl. She also has great ideas for combination to form cold, deli-style plates as well as hot plates for any meal of the day. You can maximize your prep time by always doing a little extra. If you have the oven on for dinner, toss in another tray with some extra chicken thighs, sweet potatoes, and/or vegetables. Let your extras cook along with your dinner and/or while you eat dinner and then pack-up the leftovers for later meals. I like to toss a pork shoulder in the crockpot on weekends, pick up a rotisserie chicken (my local grocer does naked birds with no funky ingredients), and cook a few pounds of ground beef. To add to that, I shred a head of cabbage (or as much of the cabbage as will fit in my storage container) and a large sweet potato. Depending on the week, we'll also have asparagus, green beans, and/or snow peas--something green that will roast in the oven in about 10-15 minutes. I'll mix and match my already prepped ingredients and add different seasonings or sometimes make a sauce (like mayo or sunshine sauce) to add further variety. Breakfast is usually a handful of pre-cooked meat, a HUGE handful of cabbage (maybe 2 cups?), and a fistful of sweet potato. With the veggies shredded fine, they only take about 5 minutes to cook down in the skillet. When I have some extra time during the week, sometimes I'll make a soup, but even with no other prep work, the above is enough to make sure that I stay fed during the week. Link to comment Share on other sites More sharing options...
taylor0212 Posted May 18, 2015 Share Posted May 18, 2015 Today is day 1 for us as well (hubby is joining me on this adventure). I, too, spent yesterday prepping. Tried to keep everything pretty simple - otherwise I'd be likely to quit! Cooked up a bunch of ground meat, meatballs, bone broth, boiled eggs, and prepped a bunch of veggies. I really have no excuse not to succeed! My husband, however, has some health issues that may make this really challenging for him....but we'll see how it goes! Good luck to everyone! Link to comment Share on other sites More sharing options...
Carissa! Posted May 18, 2015 Share Posted May 18, 2015 Today is Day 1 Round 2 for me! I love this program so much actually! Link to comment Share on other sites More sharing options...
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