Spring Whole30 – it really isn’t that hard!

by Jude on October 3, 2011

in Food and Cooking, Smart.Sexy.Paleo, The Whole30 Challenge

When I was on my eggwhite and chicken breast diet, I would spend my entire Sunday weighing, measuring and cooking my food for the week. I had to eat 5 times a day and that is a lot of work – both in terms of preparation and eating!

I maintained this approach when I hit the Primal Blueprint, cooking up heaps and heaps of food.

Gradually, as my body has adapted to eating real food and stable blood sugar, my cooking output has significantly decreased.

I spent about two hours in the kitchen last night and made enough for most of the week.

Firstly, I spent 15 minutes pressure cooking some chicken thighs and then 20 minutes in the oven to crisp them up a bit (an unnecessary, but delicious step).

For those interested, I added:

  • lemon juice
  • lime juice
  • a big dollop of a minced ginger, garlic and shallot mix
  • some organic salsa
  • hot chilli powder
  • 6 chicken thigh fillets.

Quantities are, as usual, sketchy. I pretty much just dump it all in and hope for the best.

The end result? Tender and tangy. Success!

I’d usually eat this with lettuce wraps, perhaps with a little avocado, or in a salad, or even stirfried with some veg and cauli rice.

I also made some of my stuffed caps, a pretty regular breakfast for me.These take a little longer, but the time is mostly in the oven.

I browned some minced beef, added tomato paste, a hefty shake of cajun spice mix and cooked the crap out of it. I then stuffed the mixture into the capsicums and cooked for about 30 minutes.

These will be served with a mix of roasted mushrooms, tomatoes, zucchini, garlic and some baby spinach. If I’m not planning on a side serving of veg, I’d usually cut the meat mixture and add some veg to the mix.

There isn’t any added fat in this meal, so I might have some avocado, or add some coconut milk to a hot drink.

These are dead easy and tasty. I’ve modified these up the clack and back, they’re pretty versatile and roasted red caps are SO sweet. I get a kick out of that.

On a recent trip to Costo, I picked up these vacuum sealed jugs because they are perfect for making my “spa water” concoctions.

The jug on the left has mint & ginger teabags and the jug on the right has lemon, cucumber and fresh mint. They make a welcome change from plain water!

I’ve also made up a big batch of Beef Broth. This took me 5 minutes to prepare and has been slow cooking for about 16 hours. This stuff is really good for your gut, it is full of goodness and I find it really comforting.

Not pictured from the big cook-up are a big tray roast veg and a lamb roast.

2 hours in the kitchen and I’m sorted for pretty much every meal this week. It really isn’t that hard!

Do you pre-prepare your food for the week? Or do you prepare meals as you go?

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