Fail to Plan, Plan to Fail – Meal Prep Madness

Normally Sundays are spent running errands, relaxing and watching movies. So why not watch your movies from the kitchen?

After two trips to the grocery store, we were ready to start our meal prepping for the week because if you fail to pain, you plan to fail — especially with this way of eating.

We kicked off our Whole30, Paleo prep with chopping all of the ingredients for our morning sweet potato hash — sweet potatoes, green peppers and onions. We may or may not have a few chopping injuries… luckily only blisters.

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choppinggreenpeppersandhash

Bake the sweet potatoes in the oven and then combine with the sauteed veggies on the stove and add in whatever meat you prefer — we chose ground turkey this go round. Add eggs of your choice on top of the sweet potato hash. It is delicious in the morning (and lunch, too)!

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While all of that was cooking, sauteing, etc… we started on our olive oil mayonnaise. Let’s face it, most of the condiments and dressings we love start with mayo. At least with this, we know where the ingredients are coming from.

Here is the recipe:

– 1 large egg

– 2 tbsp lemon juice

– 1/4 cup plus 1 cup light-tasting olive oil

-1/2 tsp dry mustard

– 1/2 tsp salt

Place the egg and lemon juice in a blender or food processor, cover, and allow to come to room temperature (30 minutes). Add 1/4 cup oil, mustard, and salt, blend on medium speed until the ingredients are combined. With the motor running, drizzle in the remaining 1 cup oil in a very thin stream. This should take about 2 – 3 minutes. Store covered in fridge. mayo

With the olive oil mayo as our base, we made a ranch dressing by adding lemon juice, paprika, salt and pepper and dry mustard. Below is our final product. 🙂ranch

This is probably one of my favorite new things… cauliflower mash. Boil the cauliflower, put into a food processor and add salt, pepper and original almond milk. A delicious substitute for carbs. calicali_blender

Final product: mash_final

We let our chicken marinate in an oil and balsamic vinegar, garlic, salt and pepper combo and cooked it while we worked on everything else. This chicken will be great to pair with our veggies and avocado throughout the week. chicken

All in all, our meal prep took about 4 hours, but by meal prepping you are done for the whole week with the exception of a few slight additions. fridge

The Whole30 Challenge

It’s time for a new challenge. My friend and I decided we would go for a lifestyle change and try The Whole 30, from the book “It Starts with Food.”

What does this mean? In easy terms…

– No dairy
– No grains
– No sugar
– No beans
– No alcohol
– NO CHEATING

The book explains what types of vegetables to eat, the different types of protein and how important what they are fed and how they are raised is to your body. It also explains what we put in to our body can really affect the way we feel and perform.

FUN FACT: no counting calories or macros in involved! That’s a plus!

As we go through this process, I’ll document our food prep, best meals and even have my grandmother, Mema, weigh in with her advice! (She’s currently on a popcorn & boiled peanut diet — it’s baseball season, folks!)

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Here is our Day 5 dinner: a Cobb salad with Bibb lettuce, tomatoes, yellow pepper, broccoli, avocado, bacon, shrimp and boiled egg. We topped the salad with a little light tasting olive oil and balsamic vinegar.

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Day 6 breakfast: an egg scramble complete with spinach, mushrooms and tomatoes. What breakfast is complete without bacon? So we added a side of bacon and grapefruit!

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