Let’s Get Cookin’!

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:[caption id="attachment_4446" align="alignleft" width="490"] Nothing like a stoveful of cooking magic[/caption]Bryan Voltaggio's Beef Stew with Ale (recipe)Slow-Cooked Cinnamon Pork Loin with ParsnipsFermented Brassicas (cauliflower, romanesco, red cabbage)Roasted Beet, Avocado, and Grapefruit SaladBelow all from Diane Sanfilippo's Book Practical Paleo (for sale at FIT)Mustard Glazed Chicken ThighsLemony Lamb DolmasSwirly Crustless QuicheB.E.A.T Salad from Mark's Daily AppleYes, 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.[caption id="attachment_4448" align="alignleft" width="490"] A kitchen full of fresh veggies? A beautiful thing[/caption][caption id="attachment_4449" align="alignleft" width="490"] A full fridge is a happy fridge![/caption]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.