Oh the sunshine! Doesn’t it just make your soul sing? My fur babies sure are happy lounging in all the rays and going on lovely walks.
For this coming week I made less in the way of structured meals and more in the way of bulk/batch cooking. I did this partly because I was really busy and I did it in parts and also it’s sometimes just bit easier than planning out the whole exact meals. I have some time tomorrow night that I can portion things out if I want to. I basically know how much of everything I typically eat so It’s a matter of assembling it when I need it.
I planned to use the BBQ for my protein for the first time this year so I marinated the meat on Saturday because it’s extra delicious like that.
- Chicken breasts and thighs: Lemon, fresh garlic, oregano, sumac, evoo and sea salt.
- Beef flat iron steak: Balsamic vinegar, fresh garlic evoo, sea salt and about 1 tablespoon of my chimmichurri (from last week)
You can ditch the evoo in your marinades if you are working with really low fats, I do this often when mine are lower and they work out just fine.
Basically I’ll slice up these protein sources and use with salads and sides for quick meals. The chicken is so good with hummus and the beef with my fresh chimichurri. I also have some fish (a few kinds), shrimp, extra lean ground chicken an a whole chicken in the freezer for dinners. I have the ingredients to make my mango pineapple salsa too so I think I’ll have that with the fish or shrimp on night. (Note for AIP/food sensitivities: you can omit the peppers if you are avoiding nightshades).
I’m still avoiding grains so most of my starchy carbs come from root veggies, veggies, fruit and some sugar. I roasted a huge batch of a variety of sweet potatoes. 1668grams of orange, white and purple ones to be exact. I used my air fryer for this and did them in batches. It’s really quick and doesn’t heat of the house. I love this thing especially for sweet potato fries! It’s not an absolute must have kitchen item but it sure is handy.
I finished off a batch of chicken broth I was making this week by draining, bringing to the boil and jarring. I’ll use it for soups or sautéing etc.
Yesterday evening I made a batch of cookies using tigernut flour which are pretty tasty. I over cooked them a little and I need to play around with the recipe a bit before sharing but a good option for those of us with food sensitives. Another little baked good I made that’s gluten, grain, dairy, nut and egg free is this Pear Gingerbread upside down cake. I turned out really well.
Oh and I made my lemon poppyseed protein muffins again, my hubby adores these. He says they are just as good as the Starbucks loaf especially because of the super awesome nutrients profile 🙂
So in addition to all that I’ll have my usual daily salads and smoothies. I’m at 190 grams of carbs and 50 fat with protein steady at 120g so I have to make sure I get enough complex carbs which I can’t easily do with just leafy salads, I have to make sure to include the starchy carbs. That’s pretty awesome actually. Haha.
I hope this gives you some ideas, happy prepping!
p.s not sure if you noticed but I did a little update on my website Friday night…I have lots of things coming and was feeling like it needed a little refresh. If you can’t find something or something looks wrong let me know!