I’ve had several people ask me about Whole 30 only to say, “I don’t have time to prep all of that food.”
While it might seem daunting to prep up food in advance, I promise it’s really not that hard. And once you’ve done it a few times, it starts to become like second nature.
The key to a successful Whole 30, is making meals easy. How do we do that? Prep. The way I do my prep may differ from others; I may prep a few things when I received them from the grocery store (I generally use Amazon Fresh, more on that in a later post). Throughout the week, I prep as I cook. For instance, I made chicken Carnitas with bell peppers the other night. I sliced up all three of the bell peppers I had, and saved the extra for later in the week. I did this also with Brussels sprouts and roasted potatoes. See below:
Mid week picture of prepped food. This week, I’ve got berries, homemade mayo, hard boiled eggs, bell peppers, shredded chicken breast, mushrooms, cherry tomatoes, roasted potatoes, spinach, fruit bowl, Brussels sprouts.
Here’s what I ate yesterday:
Breakfast: Brussels sprouts and Aidells chicken apple sausage hash with fried egg and organic strawberry
Lunch: Ate out with a friend. Salad with roasted chicken, grapes, kale, avaocado, toasted almonds, beets. It came with cheese and corn so I asked to have those removed. It also had peas which wasn’t listed on the menu, so I just set them aside.
Dinner: Tried a recipe from NomNom Paleo: Pressure Cooker Beef Stew. OMGeeee. So incredible delicious! And easy.
This picture doesn’t really do it justice. Nighttime lighting in my house isn’t the best. http://nomnompaleo.com/post/155033019073/pressure-cooker-beef-stew