I’ve now survived my 3rd weekend of Whole30, which means I feel like I know what I need to make a successful week. It does require work, but I’ve been really satisfied with my habits.
1st, I chop snack veggies – my favorites are bell peppers, celery, and cucumbers, all of which are watery and crunchy and not intense in flavor, but which can sit on my desk and be my absent-minded eating. They are also easy to add to a meal later in the week if I don’t feel like cooking a veggie.
2nd, I crockpot some chicken breasts with a little olive oil and some light seasonings. This usually goes overnight for me, but if you have the awareness to do it in the morning for the evening, that’s even better. They pull apart like a dream, and with 7 or 8 minutes in a frying pan you can make one meal worth of crispy chicken to be added to a salad or a soup or anything! We’ve been eating off about 10 breasts I cooked last week, and it’s so satisfying and quick.
3rd, and I don’t do this every time, but chopping some sweet potatoes and grating regular potatoes for hash browns can be really nice. Starchy veggies make a nice counterpoint to the two salads a day that we tend to eat.
Last, arrange for breakfast. Egg bakes are great, but keeping fruit and sweet potatoes around for when you don’t feel like eggs is not a bad idea. I know they recommend 3 even meals, but I just cannot desire food at 6 in the morning when I’m getting ready, so keeping small alternatives to a full meal has been essential for me.
This is much less than most Whole30 folks meal prep, but January is a pretty quiet month for us, so we really have time to make two trips to the grocery store each week, and the grocery store is between the gym and home for us, so in the end, we go and buy what we need if we need it. I’d also recommend frozen veggies and fruits if you can’t hit the grocery store often, because I’ve been having to hustle to use all the veggies we buy before they are old!