Tuesday, January 03, 2017

Whole 30 2017: Day 1 - Cooking Extravaganza

We started our planning and preparation for Whole 30 a few days ago, and mentally over a month ago. That is the first thing anyone taking this on should be advised of--this is not just a "okay I'm going to eat healthy for a month" schtick. Taking on Whole 30, or any kind of dietary change such as a switch to more paleo style eating, vegetarianism, or even just eliminating sugar, takes a lot of attention to detail and some planning for success. If you fail to plan, plan on failing--especially in this case. To get us started and make sure we didn't go hungry the first couple of days, I made a huge pot of hearty beef vegetable soup to have for lunches or fill-in meals. Glen made clarified butter / ghee since we can't use regular butter according to Whole 30 rules. 


Today I cooked. A lot.
Planning for us means stockpiling a few key ingredients that will help make meal preparations easier, and today was the day. I hard-cooked eggs to have for quick dinners or snacks, marinated lamb chops to have for dinner tomorrow night, cooked a whole chicken for meat to throw into salads, stir fry or whatever quick recipe might call for it, and I will use the bones to make bone broth. I made Kalua Pig and cabbage (from Nom Nom Paleo) to have over sweet potatoes tonight. Tomorrow morning I will prep a giant bowl of salad greens and make a nice dressing so that we can have salads for lunches or sides at dinner.

Greek-style lamb chops

Kalua Pig

I am remembering now...this takes a lot of work on the front side. Meal preparation is something that we are so often tempted to phone in, shortcut or whatever with food that is quick easy, half done for you already, or even eat out. To make food that is whole, complete and full of nutrients takes time and energy. It will be a challenge to make this work this month and balance it with school and all the things that must be done along the way. 

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