Meal Preparation and the Newbie

#1

Hi,
I just joined the forums up here.42 y, single mom of a 16 year old boy. I love reading all of your posts! I want to be a part of these fabulous transformations! I’ve been listening to the podcasts while at work which is one of the great things about my job. The ugly part is all of the sitting in one place all day and dealing with unhappy people. When I’m not working 50-60 hours a week there, I’m also trying to build my real estate career. I’ve been LC off and on for the last 15 years usually a form of Atkins. My father passed away from Pancreatic Cancer and complication of diabetes last year in March. He was only 64. A total wake-up call for me since 6 months earlier, my kidney doctor suggested that he thought that I’ve developed metabolic syndrome. I’ve been on between 3-5 meds for hypertension since I was 26. After listening to the podcasts, I’m know starting to understand the why this is. It’s kind of a long story but I’m going to try the strict Keto protocol this time. I have for the last month and I’m down 10 pounds and one pants size.

However, this time I tried a different approach. I’ve been meal prepping and I have been so much more successful this time. I used to work 7 days a week but now I take Sundays off and meal prep. I used to do OAMC in my high carb days. I usually make a pot of soup, hard boiled eggs, meatballs, faux oatmeal and salads in a jar. It’s been great and I’m saving a some hard earned money and don’t feel stressed about what I am going to eat. I also made a list of acceptable foods if I eat out at various local restaurants. This is my form of “NO EXCUSES!”

Every time, I think I want to stop, I think of the week I spent in the hospital watching my dad fade away in that bed.

I’m always looking for different recipes to meal prep. What are some of your favorite things to meal prep?

(Karen) #2

OK, so I’m lazy. I cook or buy a cooked chicken and cut it apart. The breasts are drier so I have a bottle of mayo at work. Jar of dill pickles in my desk drawer. Cut up keto veggies in baggies. Cloud bread sandwiches.

(Tammy Kidd) #3

Some of my favorites are tuna salad and buffalo chicken dip. I keep plenty of pork rinds on hand as my family all munches on these. I make large bowls of it for the fridge, usually lasts all week.

(Jo O) #4

Congrats on your planning and successes!

If you have a slow cooker or pressure cooker…

Any cheaper cuts of meat that need braising are great to package for the freezer. You probably only need to do this once a month or two. RICHARD did this with pulled beef. You can do the same with pork. He seasons them in different ways before serving.

#5

Pork shoulder cooked barbacoa style is amazing prepared in my pressure cooker. I then make Mexi-bowls for dinner. Non keto use it for nachos and burritos. [http://paleospirit.com/2011/barbacoa-beef-recipe-for-crockpot-or-pressure-cooker/] I use this recipe but with the pork shoulder. I can’t wait to buy a smoker.

#6

I love to get the rotisserie chickens when they are marked down.I have a rotisserie at home but i hate to clean it! i would love to see my coworkers’ faces if I pulled out a jar of dill pickles and mayo out of my desk drawer. lol

#7

I tried to prep the buffalo chicken dip but my teenage son would eat it all. He thinks he’s a gourmet chef when he makes it himself. His friends always request him to bring it to gatherings. He also loves chicken wings of any kind except the sweet one. Smart boy! Buffalo Chicken meatballs are something I like to prep ahead once in awhile if I can get them hidden in the freezer. I might just reuse a box of frozen spinach and hide them in there!

(Tammy Kidd) #8

Reuse a spinach box…good one!

(3c6f21097d06511a9e23) #9

Just tonight I knocked up a chicken and bacon curry. Using 1/2 kilo of chicken thighs similar amount of bacon, tin of coconut milk, 3 table spoon heavy cream, spices whatever you prefer as is the curry strength… Made enough to freeze three to four more meals. Had mine with cauliflower rice tonight.
Tomorrow I’m doing a bolognaise base, 1/2 kilo of fatty mince, 3 tins chopped tomatoes, 1 onion, garlic, spices, maybe a little curry powder for a bit of heat, turmic. Usually produces around 6 to cups, one cup per meal with veg of choice.
I also cook up various vegs and blitz them to freeze for later use in portions to have with butter and tuna or sausages.
Oh, and my own made bread from flaxseed and hemp hearts, loverley with a bit of brie on top, 20 secs in microwave to just melt the brie a tad.
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