Many of you have heard from me that the easiest way to be successful at this “no grains thing” is to prepare your menus and meals in advance so there are always options available for you in the refrigerator. This will prevent you from eating “whatever” is around, or worse: eating out and making even worse choices.
In the new year, I am reinvigorating my efforts to cook A LOT on Sundays in anticipation of the week. And yesterday, I did just that. After heading to 2 different grocery stores, in the pictures below you will see my haul. And here’s what was either made, prepped for, or purchased to make later in the week:
Nothing like a stoveful of cooking magic
Bryan Voltaggio’s Beef Stew with Ale (recipe)
Slow-Cooked Cinnamon Pork Loin with Parsnips
Fermented Brassicas (cauliflower, romanesco, red cabbage)
Roasted Beet, Avocado, and Grapefruit Salad
Below all from Diane Sanfilippo’s Book Practical Paleo (for sale at FIT)
Mustard Glazed Chicken Thighs
Lemony Lamb Dolmas
Swirly Crustless Quiche
B.E.A.T Salad from Mark’s Daily Apple
Yes, that’s a lot of food, but it will be for two people, for the week. Additionally, some of it might get frozen for eating later on.
A kitchen full of fresh veggies? A beautiful thing
A full fridge is a happy fridge!
So now that you’ve seen what my week’s worth of food looks like, how does yours compare?
Share your pictures with us; either here, or on the FIT facebook page.