Having a plan is one of the most important things you can do to be successful during a Whole30. I would even argue that having a weekly plan for your eating, no matter what you choose to eat, can help you stay on track with your goals and keep you moving towards success.
Imagine coming home after work or running errands or however you spend your time and being hungry. You open the fridge and find…nothing. You start trying to find something to eat, and you really want to stick with your Paleo eating, but after a handful of carrots, you’re still hungry. And there isn’t anything that will really satisfy you.
Now imagine what happens under those same circumstances when you open the fridge and find carrots and guacamole, a few meatballs, and some roasted cauliflower. Suddenly you have a meal or snack that is delicious and that makes you feel cared for and strong. You eat well and feel healthy and ready to tackle anything else that your day holds.
The work on the front end is definitely more than just winging it, but truly it’s not that difficult either. It’s more about having a plan.
I like to start my week with a few minutes and a pen and piece of paper. I also like to surround myself with cookbooks and ideas and anything that might inspire me. I will either consider what’s in the fridge and build a menu around that or, especially if the fridge is pretty empty, I simply go with what is seasonal and what looks good.
Then I make two lists: What am I cooking? And what do I need to purchase?
It’s important to consider all your meals because when doing a Whole30, you cook real food. A lot. If it comes from a box, it probably isn’t going to fit the plan. There are a few exceptions, and in fact more and more Paleo products are appearing on grocery shelves, but for simplicity, think fresh and whole.
Breakfast, lunch, dinner, and snacks all need to be considered. Don’t get overwhelmed, though. Consider the same breakfast for a week and then change it up the next week. For dinner, make more than you can imagine eating – then you have leftovers! They will save you from extreme hunger and can make the entire process easier. It’s time to love your leftovers.
Once you have a plan, it’s time to get the prep taken care of. I’ll just touch on it briefly here because there are so many different ways to get yourself ready for the week. Here’s the thing – don’t let it make you crazy. I didn’t have a lot of time because today was a holiday and the whole weekend has been quite busy, but I took a few moments to do this:
- Store: Cherries, berries, melon, canned tuna, eggs, salad, slaw mix, celery, giant pot roast
- Cook: Hardboiled 8 eggs and peeled them, cut up melon, washed celery and stood it up in a container with water, cooked pot roast
There’s no great secret here. I bought and cooked whatever looked easy. It’s a busy week and I just need to eat right. So it’s not pot roast season, but it was on sale and I could put it in the oven while I was doing other things. Now there’s a couple pounds of meat that can be turned into any number of concoctions, from salads to omelets to snacks to stuffing for other veggies…all sorts of things.
The idea is to get the job done without too much stress. It’s just food! This is easy, really. Hungry? Grab some beef, cook it briefly in a pan and add some chili powder and garlic and cumin, toss it with some slaw, add some bell pepper slices, tomatoes, and avocado. Splash on vinegar or olive oil or add in whatever veggies suit you. Have fun with it!
That goes for this whole journey. This isn’t a sentence to misery around food. Actually, I find that whenever I tighten things up, I usually end up feeling more engaged and energized in the kitchen. Something tasty comes out of it because I have to get creative. Just go with the flow and try new things and embrace the experience.
Eating the right things for your body is empowering so go after that feeling of radiant energy and enjoy!