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Posts: 355 8/20/12 11:26 A
For batch cooking, as long as a recipe I'm using is freezable, it's fair game. I usually double or make another half-batch of anything freezable that is time consuming. Some of my favorites:
lasagna: I make a large pan, then another half-pan to freeze
stuffed baked pasta shells: same thing; full pan for now, half pan for freezer
twice-baked stuffed potatoes: this is the only way I've successfully frozen potatoes; I double the recipe, freeze them on a baking sheet, then pick them off and drop them into a container or bag
Black bean tacos: I double and freeze the filling
Veggie chili or veg/barley soup: I make a huge stock pot and freeze a large bowl. This also works for many other soups
Beans: I love to make giant batches of beans and freeze them into can-sizes!
Brownies, cookies, fudge: All of these freeze well, and keep portions under control too.
Etc. If you're making it and it will freeze, enlarge that recipe!
current weight: 170.5
Posts: 38 8/18/12 6:42 P
Breakfast is always oats with fruit and sometimes protein powder, and coffee - I find it's the only way I get to my next meal without craving sugary foods
AM snack is usually fruit and plain yogurt or vege sticks with hummus or dijon mustard and boiled egg
In a typical workday, for lunch I'll have either a salad with beans or egg, or if I didn't have time to make lunch I'll grab one of my emergency soups which I batch cook and freeze into portions on the weekends. In the winter though it will typically be soup or leftover dinner e
Dinner is usually a stirfry or curry - mostly because they're easy to add meat to my partners portion when dishing up
In the weekends I sometimes batch cook soups, and I crack out the food processor and slice up my veges ready to just throw in the pan for the rest of the week (it doesn't save alot of time but when I've got uni exams on as well as work - it's the difference between a cooked meal and pizza). I also batch cook quinoa and brown rice and freeze into portions, and measure out portions of plain yogurt ready to grab.
Co-Leader of 'Vegan and Vegetarian Bodybuilding & Fitness'
“If you want something you've never had, you must be willing to do something you've never done.” - Thomas Jefferson
Total SparkPoints: 3,561
SparkPoints Level 6
Posts: 987 8/18/12 11:41 A
thanks for all the suggestions. im rounding up some batch cooking recipes. let me know any favorites you have!
If you only knew all the love that I found...
current weight: 159.2
Posts: 355 8/8/12 10:40 A
I work f/t too, and my husband is a SAHD so he does some of the cooking. He is pretty new at cooking but getting better all the time! Yesterday he made mashed potatoes and green beans that all came from my dad's garden.
We are lacto/ovo vegetarian so we try to eat as much local food as possible.
I choose my recipes based on seasonality, number of ingredients, and how easy they are. If I really like something I spend more time on it. I freeze a lot too.
I could freeze more. For example, I use organic veg. better 'n' bouillion instead of making my own broth. I don't have a deep freezer so space is limited. I think you have to choose the degree to which you can cook and store food and go from there.
A typical day...ok, well today I had leftover biscuits from the local bakery for breakfast, and blackberries that my mother-in-law sent. For lunch I'm having leftover mashed potatoes, green beans, and tofu from Whole Foods (from their hot bar - I suck at making my own). For dinner I'm making ratatouille mostly from our CSA box last week - eggplant, 2 kinds of peppers, zucchini, onions, have to used canned muir glen tomatoes b/c all I have left are cherry from the CSA...and we'll eat it over rice.
I work from home weds so I can do a more complicated recipe Weds, then I usually cook both weekend days and make leftovers or freezer meals. There are lots of meals that freeze well.
I may also bake some kale chips today since I have a bunch of that left, if I want a snack, since they're easy.
current weight: 170.5
Fitness Minutes: (21,661) Posts: 729 7/31/12 5:04 P
Typical day of eating: Omlet in the am with Whole Wheat Toast. Lunch is salad with some type of protien on top (soup in the winter). Dinner, normal same stuff I ate before Spark, but portions are more modest. I serve main course in the kitchen and put veggies and salad on the table. That way, if I "pick" its at least good stuff.
Batch cooking is great, but I find I get tired of a meal after 3 times. However, reinvented leftovers (ex roast chicken into chicken salad or enchiladas) makes it a little more tolerable.
December Minutes: 0
Posts: 2,564 7/28/12 8:41 P
The key for me was batch cooking and packing food up in pre-measured amounts. I bought a bunch of take-out containers (where a bunch means 150) from a restaurant supply place, and on the weekends I cooked big batches of a couple of things and entered the recipe into sparkpeople and then used my kitchen scale to portion the food out into either 200 or 100 calorie amounts in the take-out containers (I could have labeled them but it was pretty obvious which was which - the lasagna was 200 and the carrots were 100). Breakfast was a pretty standard set of options, but for lunch and dinner I would just grab 600 calories of food that included a grain, a legume (I'm a vegetarian so I build meals around a complete protein), and some brightly colored fruits and veggies, and I also took along 300 calories worth of finger food for snacks. That and my water bottle and it was easy to get a pretty precise 1800 calories which was my goal while I was losing. Sometimes I ran out of food by Friday, and I just never found time to cook during the week, and in those cases I just forgave myself for going off the rails - ate according to my appetite, and assumed that being disciplined 6 days out of 7 would mean losing more slowly than if I were on the plan all 7 days, but losing nonetheless. For the record, I included plenty of things like homemade oatmeal cookies in those afternoon snacks - if they weren't genuinely satisfying I'd be hungry and buy CRAP at the convenience store while waiting for my bus home.
My recommendation to you would be to do as much weekend prep as you can and then give yourself permission to not keep it all together if the weekend is committed to something else. Good luck. You'll get there.
December Minutes: 421
Fitness Minutes: (62,316) Posts: 1,392 7/24/12 9:00 A
I know what you mean. Since my family went vegan, there have been some major changes to our menu. This has happened during maintenance and all my recipes have needed to be added or recalculated using replacement ingredients. It is a challenge, and I am still struggling to regularly track my food because of it. The good news is that I'm still in my maintenance range five months after the transition.
I would say, do what you can. If you eat the same meal once a month or so you can copy paste from the last time you ate it and adjust the quantity. Also, after awhile of measuring stuff, your eye will become more keen to a normal portion size, which can make life a little easier.
If you eat similar snacks during the week, it makes it easier to. For example, more fruits naturally come self-packaged in good quantities, same goes for raw veggies. I also like Whole Soy Co. yogurt.
It is challenging, but tracking your food can be done. And the more you do it, the more you can copy paste to upcoming weeks. I tracked my food for a year straight while working, going to college, and mothering a young child, and I know you can do it too. I do admit though that your hands are fuller than mine, since you have more than one young one. Good luck:)
Oh, have you used the recipe calculator? Once you enter a recipe, you can use it in your mean plan for the week any time you want. Batch cooking is also a great idea.
Edited by: JULESRULES78 at: 7/24/2012 (09:02)
current weight: 127.2
Posts: 6,442 7/23/12 8:02 P
I'm eating low-carb, paleo/primal style. No calorie counting, no measuring, just a voiding all grains and beans and eating two veggies and one meat/egg/fish at each dinner. I use a number of dried herbs, garlic, onions and seasalt for flavoring. Breakfast is plain full-fat yogurt with some berries (bought frozen most of the year), Snacks (which are rarely necessary) are nuts, veggie sticks, beef jerky. It's simple and tasty and works better than anything else to lose weight and have more energy. Let me know if you want to give it a try.
You can talk to God all you want and that's great, but the changes happen when you start listening to him.
BE THE CHANGE YOU WANT TO SEE IN OTHERS.
Body Fat %: 19.6
Posts: 10,207 7/23/12 3:54 P
It is really difficult when you have a family and work outside the home too! It's like a full time job learning, changing habits and trying to log all the details as well! I think one thing that might be helpful is to batch cook and put things in handy containers so you can grab and go as much as possible Sounds like you are very busy. Good luck!
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70 lbs. done!
139 Maintenance Weeks
Posts: 987 7/23/12 3:48 P
I am having so much trouble with nutrition. I'm sure I'm making it much more complicated than it needs to be but at this point, I've driven myself so crazy with it that I don't know which end is up. I feel like if I was just trying to stay in my calorie range eating conventional and diet food, it would be a bit easier. But I'm trying to eat as clean, organic/local as possible. So I make pretty much everything from scratch. I have 2 kids and I'm about to go back to work full-time next week so I can't spend my whole life in the kitchen and measuring things and figuring how many calories is in everything and then plugging it into the sparkpeople tracker. I dont want to just eat plain chicken and vegetables every meal but I cant seem to find the right balance of everything to keep my energy up throughout the day.
How are you guys doing it? What is a typical day of eating like?
If you only knew all the love that I found...
current weight: 159.2
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