Food Prep

We are on Christmas Break here in New England.  I decide to re-post one of my most favorite posts of the year in honor of the end of the year.  We all need to be reminded HOW to be successful!

Have a healthy and happy start to the Near Year 2015.


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.

Veggie Prep:


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:


Just toss it in the Kitchen Aid!6-IMG_8544

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.

Seriously this is a game changer.  Now I can pull 2-3 slices at a time from the freezer and it is ready by dinner time to cook just what I need for dinner.

All of these suggestions make it easier – the trick is to just carve out time.

These are the glass storage containers that I use:

Pyrex 6 Piece Storage Set

Sharing At:

ABFOL One Project at a Time

Too Much Time On My Hands

9 thoughts on “Food Prep

  1. These are all awesome ideas. Thanks for sharing. I love stir fry too. And the bacon idea is so simple, I wish I had thought of that, lol. We are Featuring your post ideas at Wake Up Wednesday LInky Party this week.

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  4. Just came over from Wake Up Wednesdays blog feature (congrats!) … so true about prepping the veggies ahead of time … I’m bad about buying a ton of produce, shoving it in the fridge and then just eating the lettuce, cukes and veggies, while the cauliflower (for rice, to be made still!), broccoli (to be steamed) and the zucchini (to be spiralized in a yet to be used spiralizer) go bad 😦 Nothing is worse than tossing out all the good intention veggies … thanks for sharing this at the perfect time!

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