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    ZMICHE   34,206
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Need a plan to stick with Whole 30/Paleo

Friday, September 06, 2013

I am back into Whole 30..again! My life is like a roller coaster right now so this my friends is a HUGE accomplishment for me.


Thinking ahead a little bit here but want to be prepared for it~random blog post over here! emoticon

The last weekend of September I will be traveling but I am staying at my parents so it shouldn't be too bad to prepare healthy food. Although we are having a birthday party for my sister that I have to figure out some things that I can eat for that.

But the more challenging issue will be in October~

I have at least one 3 day retreat weekend, possibly two retreats. I've been on both in the past so I know what to expect...lots of junky food! ha. So...any ideas on meals that are easy to travel with would be fantastic! I do have fridge access for both so that's not a problem. emoticon
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LISSTEVENS 9/8/2013 5:42PM

    FIRST of all: GO. YOU!!!
I'm so excited for you that you have decided to get back on track with the Whole30 program!! Woohooo!! CONGRATULATIONS!!

As for ideas of food to carry with you, green shakes are my favorite portables b/c not only can I take them with me, but I can drink them all day long so that while everyone else is gnawing on junk I can sip away at my smoothie and not worry about their bellies and all that sugar!

Also, prosciutto; a big fruit salad for the fridge so that you are not tempted by sweets; make one large casserole for meal times, such as the one I am making tonight. It's super simple:

2 very large zucchini squash, shredded
1 quart of Portabello mushrooms, chopped
2 teaspoons of crushed garlic
1 jar of your favorite Whole30-compliant spaghettie sauce, such as Trader Joe's Puttanesca (my personal fave)
2 eggs
Your choice of one pound of lean meat such as boneless, skinless, chickent breasts, chopped into bite-sized pieces
Mix everything together in a casserole dish and bake for one hour at 350.
Pack it up in several containers and take it on the road with you!

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