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.