Tuesday, February 10, 2015

Rough Day


I was really tired today. I guess not tired physically as much as tired mentally of thinking of what to eat. I had forgotten how much batch cooking is necessary to do AIP without constantly being in the kitchen! I like to cook, so picking a few new recipes each week to try is great, but I *need* protein and veggies already cooked and ready to grab. I ran out of all my homemade soups, baked chicken, steamed veggies and baked sweet potatoes a couple days ago and it has been kind of annoying to try and throw things together on the fly. Fruit is easy, but supposed to be moderated on AIP. Protein was harder! I need to make a pork tenderloin and a steak so I have them ready to heat and eat.

Today's meals:
AM: decaf tea, coconut milk, honey
Breakfast: bacon, avocado, a Clementine
Lunch: a few green olives, a few chunks of pineapple, a couple bites of this strawberry cream gelatin recipe I tried that just did not turn out well but I am trying to eat it anyway, a couple pieces of prosciutto
afternoon: decaf tea, coconut milk, honey, and 2 banana macaroons
Dinner: chicken thighs, cantaloupe, iced tea
After this I was so hungry that my brain was starting to call for carbs, carbs, carbs! I was in that state where you would eat just about anything. I cooked a sweet potato and had half with blueberries and coconut cream.

This is what a "winging it" day looks like. It's not ideal for me and makes me more likely to go off plan. I didn't today, but I felt the draw and I want to prevent that feeling from happening again. Tonight I am making a list of things to cook tomorrow (mainly meat and vegetable dishes), and I will take a couple hours after lunch to make them so I have grab-and-go fuel for the week!

Planning for success!

8 comments:

Anonymous said...

Chicken! More chicken.

CARLA said...

GRAB AND GO GO GO is key here too.

xo

Anonymous said...

It takes time to get into the flow of a new way. Good on you for powering through. I'm also on AIP and my saving grace is a Sunday cook-off: generally a beef roast, baked chicken, a stew, a full dinner casserole, and steamed veggies. Freeze half of each in small containers. That way there is always variety in the freezer and easy lunches in the 'fridge.

Anna

Lisa said...

I totally agree with you. Planning is key, but it's hard to stay on top of. If I have food prepped, I can stay on track no problem. As soon as I look in the fridge and just see a bunch of raw ingredients that will take forever to cook (or nothing in the fridge at all), I am off track. I get too hungry and then eat bad things.

Lori said...

I get the grab & go thing too. As much as I enjoy cooking, I grow weary of HAVING to do it all the time.
Lori

LHA said...

I nice weather (which we are certainly not having now in my area) I fire up the outdoor grill once a week and grill several different kinds of meats and sometimes throw some veggies on too. Then I have enough for the whole week's dinners, or at least the basis for it. I find it pretty easy to fix up some steamed veggies or a salad to go with it. Good luck in cooking up some batches of great food. You should be very proud you didn't cave in to the carb cravings in a big way today!

Anonymous said...

fresh salads, lettuce, kale and tomatoes with black beans...

sauteed frozen veg...big a big bag of frozen brocolli, clauliflower and carrots and keep int he freezer...

boil some squash

chop some cucumber and sprinkle like lime , salt and black pepper

preseason a batch of swai fillets and keep them in the fridge as you are ready fro them.... pan fry with non fat cooking spray

bake two whole chickens all at once

yeap...bulk prep works,....but to eat well u literally always have to be in the kitchen....sigh

Anonymous said...

Only on AIP all the prep. If u just want quick healthy lots of fast options. Roasted chicken ready made salads etc