The Metabolism Plan – Friday Food Prep

I have been experiencing a fatigue these past few months that is like nothing I have ever felt. It is beyond a struggle to get out of bed each morning and by the time I am home from work I literally have nothing left and need to lie on the couch and rest. I could sleep all day and still be tired. On weekends I go to bed at ten and sleep until nine the next morning, often having a nap in the afternoon because I am struggling to keep my eyes open. I don’t have the energy to play with my kids, get busy with my hubs or pretty much anything else other than going to work and doing the bare minimum at home.

I am living on three espresso shots first thing in the morning and another coffee before noon to ensure I make it through the day. My life is an endless cycle of pain, sleep, carbs, sugar and coffee. Basically I feel like a prisoner in my body.

I was Googling alternative therapies for dealing with chronic pain due to inflammation the other day when I randomly came across a book by the name of The Metabolism Plan by Lyn-Genet Recitas.

At first I thought it was just another diet book (like the maaaaaaany I have read that were going to “change my life”) but when I started reading how the diet plan was actually based on your own basal body temperature and weight gain or loss based on the food you ate the night before, I became intrigued and went out and bought the book.

After devouring The Metabolism Plan in two days and ordering from the shopping list provided, I was ready to food prep today and start Day 1 of the cleanse on tomorrow. I figure if I am going to endure three days without coffee I better get the first two under my belt at home 😉

And so, at 11:00 am, I arrived home from Superstore and the chaos ensued…

When I am food prepping, the thing I find most helpful is to batch cook a couple of meals I can put in the fridge and freeze the leftovers for the following week.

Days 1 through 3 of The Metabolism Plan are a cleanse of sorts where you only eat plant based meals, nuts and seeds. There are two specific soups in the book that I batch cooked and then portioned out into Ziploc freezer bags in 16 oz portions as suggested.

Let me just take a minute here to say how Ziploc bags (large freeze ones) have become my food prepping secret weapon. Having two kids under the age of ten means I never have a steady supply of Tupperware with corresponding kids so these bags have become my prep hack. Plus you can fit waaaaaaay more food in a small fridge with bags than you can containers. And before you jump down my throat, you can turn them inside out, wash and reuse them.

Anywho, back to food prep 101.

There is also a salad component that is present in most lunch and dinner menus so I went ahead and bought three small packages of baby Romain to have on hand. No need to make things harder, right?

Broccoli, grated carrots and grated beets also are on heavy rotation so I cut up four broccoli crowns into florets and grated carrots and beets to go in smaller containers (as these have quite a bit of moisture in them I store them in containers that have an insert with holes so the liquid drains away from the shreds so they keep longer).

A lot of the dinner meals call for sauteed kale, and whenever I prep any kind of lettuce I do it the same way; chop first, put into salad spinner insert, rinse AND THEN spin. I can’t believe I used to wash each individual leaf, rip by hand and then spin. Nobody’s got time for that! So off the kale went into the Ziploc bag and into the crisper.

I have been rotating between a plant based and vegetarian diet for the past two years, eating meat occasionally, but am going to stick with this plan and eat (test) meat as instructed to see if it makes a difference in my inflammation.

That being said, I bought a whole frying chicken, which I roasted plain and shredded (after day four chicken is on the menu three times a week), chicken thighs, pork chops and steaks, which I weighed and portioned out into 6 oz servings in…you guessed it! Ziploc bags! I kept the shredded chicken in the fridge and froze the rest of the portioned meat.

Next I made flax granola, which was actually relatively easy. You combine the mixture of whole flax seeds, honey, cinnamon, raisins and other spices and spread it thinly and evenly on a baking sheet. Once it has cooked and cooled I broke it apart in little pieces and put it in a Ziploc bag for the week (I swear to God this post isn’t sponsored).

I washed and dried all of my fruit and stored it in containers with vents so it keeps longer.

If you know you are going to be making kids lunches or snacks for yourself or just want to make preparing dinner easier during the week I highly recommend prepping the following veggies:

  • Sliced peppers
  • Carrot sticks
  • Peeled and sliced cucumbers
  • Plain baked russet potatoes (SO good cold and makes recipes that call for cooked potatoes so much quicker)

Two other hacks I have found save time are buying minced garlic and ginger. Also, the Starfrit onion chopper has been an amazing time saver. All three things save your hands from stinking and your eyes from stinging. It’s a win-win, really.

I also tend to buy a large watermelon and cantaloupe every weekend so I can dice them up and have them on hand for easy snacks and a great weekday lunch hit.

Tomorrow I will roast up a pan of veggies in olive oil and spices that I can have on hand to add to my weeknight meals. I am sticking to “low-reactive” foods for the first few days of the Plan so will likely roast carrots, onions, zucchini, yellow squash and perhaps broccoli.

Also in recipe section of the Plan is a berry compote and streusel so I plan on making those tomorrow and freezing.

Do you have a rice cooker? If not, I highly suggest picking one up if you have the means, it is so choice [Risky Business/Ferris Bueller’s Day Off quote mashup]. Seriously though, I use mine for rice, oatmeal, quinoa…you name it!

One of my favorite things to batch cook for breakfast is savoury oatmeal. You mix old fashioned, rolled oats with garlic powder, tumeric, nutritional yeast and red chili flashes and set it to cook. Once it is done I transfer it to a glass Pyrex dish with a lid and put it in the fridge. When you are ready for breakfast you can cut out a triangle, heat up and mix with sauteed zucchini, Swiss Chard, spinach and mushrooms. I would do a light saute in water with garlic powder, throw in a Tupperware with the oatmeal wedge and bring it to work where I would microwave and eat it. You do have to drain some of the water off but that is no big deal.

That’s it for now! I am exhausted and dreading my no coffee morning tomorrow. Eeeeeeeeeee! I hope black tea prevents a migraine.

See you tomorrow for Day 0 of the cleanse.

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