There are times I am more successful than others.
About 6 months into changing my lifestyle I realized I needed to plan better so I could do better.
One book I read early on helped me learn how to maintain this lifestyle: Paleoista. It gave such great ideas on how to manage food better. It takes time but I have learned that if I have the right food on hand in the house and it is prepped correctly I can function.
Honestly, I can have a fridge stuffed with fresh organic veggies and protein but if they are just sitting in the original bags they usually go bad before I get to them.
I thought I would share my top three favorite things that help me.
One of my favorite meals is a stir-fry. It gets my veggies in with healthy fats and some protein. Once I have all my fresh broccoli and cauli and zucchini in the fridge I prep:
Broccoli – I purchase at least two bags (about 6-8 heads) I cut it all down into pieces and pack it into large Ziploc bags. Then I steam half of it – and store it cooked in a glass container. That way I can stir-fry quickly or if I am short on time I can heat up the pre-cooked really fast.
Cauli – I usually bring two home. I also cut this into smaller pieces. Half I put into a Ziploc bag for steaming later on in the week and the other half I run through the food processor and store it in another glass container so I can easily make cauli rice.
Zucchini – No less than 6-8 zukes. I love zucchini. I pull out my mandolin and slice it all up into coin sized pieces and store it all in glass containers. Then it is ready for stir fry. Sometimes I save 3 and make zucchini noodles but I do that the day of.
If I do all this on my grocery shop day – I usually end up eating it all by the week’s end.
Since my allergy testing I try to stick to mainly chicken. Nothing is worse than defrosting chicken and not getting it cooked in time. I literally have to write it in my calendar three days after I take it out – so I am not tossing it out.
I prep it so many different ways – bake, grilled, roast, stir-fry, crock-pot and poached. It just depends on the season. Lately – I have been poaching. In large batches. And the easiest way to shred all this:
Sometimes I use it right away – sometimes I refreeze it. It is all about having it ready to go.
OK – while I have cut way back on pork in general – that does not include bacon.
I love bacon.
A little too much – and I have found that if I cook a package of bacon – there is little left for the recipe I made it for.
The best advice I got on this was – freeze it in smaller portion sizes.
All of these suggestions make it easier – the trick is to just carve out time.
These are the glass storage containers that I use: