My first mode of attack for Whole30 will be meal prepping. On the short list for this weekend (are there enough hours in the day?) is to…
-roast a whole chicken (for lunches and various snacking)
-make crockpot bone broth with said chicken bones
-make mini egg frittatas for week breakfasts
-make turkey sausage also for week breakfasts
-make spicy tuna cakes (gosh, that sounds gross) for lunches
-make mexican cauli rice for dinner Tuesday (because its dance and tball night)
-make almond milk for coffee creamer because Mama ain’t no fool.
-chop and roast veggies for lunches and dinners.
Basically I’m going to be sleeping in the kitchen.
Does that sound awful to you? I hope not. I mean, I’m just trying to be real with ya! I know if I’m going to be successful at this thing, I have to plan ahead!
(And I have to give ANOTHER plug for my very favorite planning tool Plan to Eat. I talked about how much I love it here. If you hate planning meals and writing grocery lists, check out this website, watch the video, and sign up for a free trial. You have nothing to lose! (OH, and we can be friends and share recipes. SO FUN!)
BACK TO THE FOOD…
My normal breakfast is a smoothie, which does take some time but doesn’t require much planning ahead besides soaking nuts if I’m going to use them.
HOWEVER, my smoothie contains a few banned ingredients such as cow’s milk 🙁 and kefir (double 🙁 ) and not to mention lots of fruit. Fruit is fine on Whole30, but even real fruit is full of lots of sugar and since I’m trying to curb my sugar addiction, I’m going to try to not gorge myself on fruit all day.
Maybe I won’t get ALL of this accomplished this weekend, but I like to aim high. Or maybe I just want to disappoint myself. I DON’T KNOW BUT TIME WILL TELL.