RitaT Posted October 10, 2017 Share Posted October 10, 2017 October 9- Day 1 This is my second Whole 30. I had great solo success with the first approximately 2 years ago and enjoy lasting effects. This time around my husband and I are Whole30ing together. Our timing and motivations are driven by - designing our new kitchen - one that will better enable an ongoing Whole30 lifestyle- emphasis on easy and visible fresh food Storage, prep and cooking - preparing to thru hike the PCT in 2018- getting our bodies fit and preparing 5 months worth of nutrient-rich, dehydrated suppers - successfully complete Whole30 well in advance of Thanksgiving, which we will host this year:) Day 1 notes: -Kitchen -shopped for a new refrigerator- found one! French Door style that puts fresh food at eye level and easily displays both fresh and frozen goods -PCT- pulled out our copy of Chef Glen- intend to that we can further tweak already nutritious trail meals http://www.backpackingchef.com/backpacking-recipes.html -Thanksgiving- too early for that- stay tuned! Food prep delights... - Steamed eggs- Bring 1-2” water to a boil in a large sauce pan. Place whole eggs in a large strainer that fits the pot. Place over boiling water and cover. Steam 7 minutes for a perfect egg! And peeling is a cinch! - pulled out a combo pressure cooker/slow cooker my mother-in-law bought us years ago that got lost in the back of the pantry. Made 15 minute bone broth in the morning and 15 minute chicken cacciatore for supper. I think I’ll keep this handy! Thanks Mom! Link to comment Share on other sites More sharing options...
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