I decided to start on Monday, January 30, 2017 instead of Feb 1st.
Since son and hubbs are not doing it, I am breaking the expense up between 2 shopping trips.
Well, they don’t know they’re doing it lol.
I will incorporate as much as I can into the meals that they eat as well. For example, if I make burger patties and veggies, they can have cheese and butter. I can easily make a starchy side for them and not need to make any change to the main component (Thank you Uncle Bens rice sides!).
My prep so far:
- stocked up on marked down grass fed ground beef and steaks (woo-hoo for early Monday morning grocery shopping. That’s when our local HEB has their grass fed beef marked down :D) ;
- a couple of bags of wild caught salmon and cod (not marked down -yikes!);
- several packages of free-range, antibiotic/hormone free chicken (also marked down), I picked up drumsticks and thighs, and a pack of 4 breasts that will get added to bone broth;
- canned tuna and canned sardines in olive oil, anchovies for salad dressing;
- bags and bags of frozen veggies;
- nutpods (Whole30 approved creamer) even though I drink my coffee mostly black, now and then I like a little something in it. The original flavor nutpod also works well to add creaminess to soups and things.
- Almonds, walnuts and pecans, which I packaged in 1oz bags and popped in the freezer;
Today I’m going to make chicken bone broth and freeze it in 2 cup containers.
I’m also going to make my go-to/emergency Whole30 meal component:
- 3lbs ground beef (use grass fed if you can, if not just drain it well since most of the bad stuff is in the fat);
- 2lbs frozen, french cut green beans
- 1 large onion, diced. LARGE like, huge!
- mushrooms, sliced, as many as you like (I use about 1 pound)
- 3 cloves garlic, pressed or minced
- 1 cup beef broth
- 3T ghee, coconut oil, whatever fat you prefer
- salt and pepper to taste
- 4 cups beef broth
- 1 can diced tomatoes (optional)
- 2T coconut aminos or GF tamari sauce(iffy on whole30, use the aminos for 100%)
Heat the fat and add the onion. Cook for 2-3 minutes, until it starts to soften, then add the garlic and cook 1 minute.
Add the ground beef, breaking it up, and cook for 5 minutes until it’s no longer pink on the surface.
Add the green beans, mushrooms, and 1 cup of broth and simmer for 10 minutes, until it’s cooked through.
Spoon out approximately half and let it cool, then portion into approximately 6 serving sized and freeze individually.
To the remaining in the pan, add the 4 cups broth, tomatoes with juice, and aminos. Bring to a simmer for a few minutes.
Let cool and portion into approximately 6 servings and freeze individually.
Now you have a “dry” beef an veggie base and a “soup” base.
You can add more veggies when you heat it, or eat as-is for a filling, quick meal.
I like to add hot sauce and a splash of vinegar to the “soup” version when I heat it up.