Six hours and counting on food prep for the Whole 30. Disclaimer: I’m on my 3rd cup of coffee with creamer and I may have one last cup at 2350.
The first thing I did this morning was plan out what I am going to eat every day. Here is what it looked like next to what I usually eat.
Whole 30 Breakfast:egg cups, berries or egg scrambles vs Usual Breakfast: Greek yogurt smoothie with greek yogurt, berries, almond milk and honey or oatmeal and berries with almond milk
Whole 30 Lunch: meatballs and veg or soup and salad with oil and balsamic vs Usual Lunch of meat and squash or veg or veggies and hummus and more greek yogurt
Whole 30 Dinner: plans for spaghetti squash casserole, salmon and green beans, cabbage rolls and then lunch meals recycled on Friday and Saturday when I work vs Usual dinner of meat, sweet potatoes or squash and veg.
Snacks will be hardboiled eggs, cut up veg and egg cups.
I realized after writing this out that my planned meals don’t differ all that much from what I’m currently eating. The differences are really not cheating, not drinking alcohol and eliminating cream in my coffee.
The first thing I made this morning was chicken meatballs.
Basic Chicken Meatballs recipe:
Combine 2/3 ground chicken and 1/3 chicken apple sausage or just chicken sausage of any kind (I used some uncased chicken apple sausage I got at Sprouts) in large bowl.
Add One onion finely minced in food processor and half of an apple also finely minced in food processor.
Pinches of kosher salt and pepper
I used my cookie scoop to make equal sized balls and placed them on a cookie sheet I had covered in foil that I sprayed with coconut oil spray. Baked them for 20 minutes at 375 and then checked them for temperature of 165. Mine were about 168.I immediately took them off of the cookie sheet to cool on a plate.
I figure four meatballs is a lunch serving.
Next I made buffalo chicken tenders. This does not need a recipe. Chicken tenders tossed in buffalo sauce that I double checked does not have sugar and baked in the oven for 20 minutes. Yum and perfect to put on salad or pair with a veg.
I love anything “buffalo” so my next recipe was buffalo chicken egg cups. I stole this recipe and the way it printed I can’t tell where I took it from. One word of warning: only make egg cups in a silicone muffin pan or use cup liners. I learned this the hard way.
Buffalo Chicken Egg Cups (Preheat oven 350)
1 lb of ground chicken (I ground my own in the food processor. Simple.)
4 green onions chopped
1/4 Franks RedHot Buffalo sauce
1/4 t salt
1/2 t pepper
1/2 t baking soda
Whisk together eggs, onions, baking soda, salt and pepper. Add chicken and hot sauce and mix with a fork until well mixed. This takes a bit of breaking up the chicken. Scoop into a silicone muffin pan. I filled them almost to the top. Bake for 25 minutes or until firm.
Warning these are crazy delicious.
Prep day is going well but the amount of dishes are staggering. I really haven’t gotten anything else done. Currently I have a butternut squash soup started in the crockpot and I’m about to make Tuna cakes and some apple pork chops. More recipes later.