Eating Well: Whole30 Meal preparation ✔

Today is the day. Ground Zero Whole30.

All the things are done.

I am locked and loaded for day one.

Let the games begin!

Yesterday afternoon, I spent a few hours in meal preparation for the week and I think I'm in a pretty good space for a couple of days. See?
  • Plenty of eggs, uncooked and hard boiled
  • Celery cleaned and prepped.
  • Two avocados
  • Two baked potatoes
  • Red onion chopped
  • Spinach at the ready, along with other fresh and frozen vegetables
  • Fruit (oranges, apples, and frozen berries and mango)
  • Some olives and nuts (not pictured here)
  • And lots of available protein sources
Besides all of that, I have some Whole30 compliant leftovers from last evening's dinner, which I made with the intent of having plenty for today. 

The menu last night included:

  1. Pan-seared strip steak (in iron skillet) with blueberries. (I know, sounds weird, eh? but no... )
  2. Roasted vegetables (carrots, potatoes, sweet potatoes, and red onion, with a little olive oil, Adobo seasoning, and cumin).
  3. Cauliflower rice.

I'll enjoy these leftovers later today!

There were some lessons learned on the method I used for preparing the steak that have nothing to do with Whole30. I pulled the recipe from a Food Network show. While it was good, I'll go a little easier on the Kosher salt next time, and use blackberries too (as was recommended in the recipe). But blueberries were what I had on hand, so I went with it. Next time, perfection!

This was the first time I'd made cauliflower rice, too. It will not be the last time! I bought the cauliflower "pearls" already prepped at Kroger. I thought I'd try them as the bag was severely reduced in price due to a fast approaching "sell by" date. I don't mind taking a risk on something new-to-me if it's on sale!

The prep was very easy. I sauted chopped red onion in olive oil in a skillet. Once tender, I added the cauliflower, salt and pepper, and a little ghee. Saute all until tender and there you go... Cauliflower rice. It fit nicely with the rest of the meal.

I'll round out these leftovers later today with a spinach salad to give the meal a little more color.

So, there's the leftovers--what else did I prep for this week?

Celery is cleaned and cut. Eggs are hard boiled. Avocado poised and ready!

Great protein for lunch. Easy prep and access.

I  baked potatoes on Saturday. These will be a great addition to a couple of dishes.

Bacon. Will be great on a spinach salad in a day or two. 

I love bacon cooked in the oven!

Dijon Chicken Salad

The chicken salad also made from leftover chicken breasts cooked on Saturday. I'll have this for lunch today. The salad is simple.

  • rough chop your leftover chicken
  • 2 hard boiled eggs, chopped
  • chop some celery -- I chopped the tops and leaves for this salad as I was prepping the celery for the week
  • add a bit of red onion -- already prepped and chopped too
  • 1-2 T Dijon mustard (to your taste)
  • 1-2 T homemade mayo
Mix and enjoy on a bed of spinach and with half an avocado.

So this is where I am for today. Time for breakfast.

Addendum 12:13 pm 1/6/20

Here's lunch!