Massive Food Prep

As you can imagine with a baby due in just 2.5 weeks (when did that happen?!) there is lots to be done.  We are knocking things off the check list slowly but surely.  In no capacity have I eaten perfect or anything like it throughout this pregnancy.  Baby R seems to seriously hate meat (except bacon he is down for that).  He does dig a protein shake, bagels, eggs, and rootbeer .  The docs say my weight gain at this point is perfect but there were some struggles the first half to put on enough.  I am sitting steady at 22lbs gained.  I am sure some of that is fat and not muscle like it used to be but it is what it is.  Goal here: healthy baby.

Anywho, with all that being said my plan is to get back on the strict paleo train ASAP after baby comes.  I’d love to be back around 170 4-6 weeks post-partum when I am cleared to start lifting an things again.  I have some very smart mom friends who have said the first 7-10 days will be a massive blur and you will be in survival mode.  Ya know, the don’t know what day it is, can’t tell your ass from your elbow kind of survival mode.  So I’m going to go ahead and call that week a wash.


Anywho!  In preparation for this I have put together about 3-4 weeks of freezer meals that are 100% paleo.  They are prepped, labeled, and in the deep freezer.  I did a trip to SAMs club and a trip to the local grocery store and then sorted everything by produce, meat, and other across my counters so I could find things quickly.   Overall, it was about 8 hours of prep work but totally worth it.




Poor hubs came out and was like “did you buy the whole grocery store?!”  I am also figuring we will do lots of grilling when the baby comes because its North Carolina in the early summer and that is perfect grilling weather.  So here is the list of what I made (I stole lots from pintrest, random blogs, etc.).  If there was a non-paleo thing in a recipe I really wanted I either left it out or changed it up a big.  I also hate the flavor of apple juice so anything that called for that I used orange instead.  Same difference right?

 Cilantro Chicken –

Shrimp Creole (I double this and used frozen shrimp — was just getting re-frozen) –

Pineapple Pulled Pork –

Apple Glazed Meatballs (I used ground turkey and doubled this up too; they smelled amazing) –

Chicken & Kale Soup (I cooked it all up, let it cool, and put it in a giant freezer bag.  Note to self: don’t leave bag sitting without closing it soup will go everywhere) –

Mango Chicken –

Shredded Chicken and veggies –

Tomato & Squash Soup with Chicken –

Sundried Tomato Burgers (I again used ground turkey and doubled this up because burgers in the summer!) –

 Thai Chicken –

Pineapple Chicken Salsa Bake –

Garlic Herb Rubbed Pork Chop –

Apple Cherry Pork Loin (also a double) –

Mexican Pork & Sweet Potato Stew –

Those were the recipes I pulled off line.  I did buy huge pork loins so anything that called for chops I just cut them myself.  I counted up how much pre-cooked chicken I would need and cooked it all up in the oven with a little salt and pepper.  Then I pretty much knocked them out into bags 1 at a time.  I used 2 cutting boards one for meat and one for veggies, this cut down on some of the mess.  Every bag was labeled with cooking instructions.




After that clearly I kept cooking.  I pre-did 4 giant bags of meat sauce.  All I did for that was cook up  4 lbs of ground sausage and then mix it with paleo spaghetti sauce.  When I go to use these I will likely just throw a big ol’ spaghetti squash in the crock pot with a cup of water for 4 hours on high, cut it open, deseed, and shred it.  Easy and takes 5 minutes of work now.



I also picked up 2 whole chickens at the store.  These will land in my crock pot or oven at some point with any random seasonings I grab.  Again easy peasy!  And I take the left over chicken and make chicken salad!  So 2 chickens gets me 2 full dinners and a few days of lunches.

I cut down some of the pork loins into 3lb pieces.  I will make BBQ with them.  Again, throw in crockpot with some liquid (chicken broth, wine, beer, water, whatever works), a little salt and pepper and cook on low for 6 hours.  Shred apart with 2 forks and dumb BBQ sauce over them.  I do make my own BBQ sauce and can it a few times a year so we have tons of it!  Super handy.

I also pre-did 2 full meals of “Mexican Chicken”.  This is just uncooked chicken breast and salsa.  Defrost, throw in crockpot on low for 5 hours.  I usually make this with some cauliflower rice and serve.

I bought a few packs of italian sausage and a few bags of frozen peppers and onions.  Quick and easy!  I also got a few packs of burger patties to throw on the grill.

It was a lot of prep work but it will be worth it when my brain stops working and dinner is already pretty much done.  It will require me to remember to take the food out to defrost.  I also figure we will have family and things visiting and those all turn into grill nights.  Any of the stuff above I will serve with some veggies (probably steam fresh) and maybe some sweet potato.

I did pre-load everything into excel.  Then made my grocery list from that.  It probably took me 2 hours or so and it was done.  I did this sitting in front of the tv watching the DVR one night.  I also made the grocery list in excel so I could sort alphabetically by item and as each recipe called for something I just went to it if it was already on there and increased the amount.

That my friends is some serious meal planning!  Coming soon: birth plan plans, nursery remodel, WOD update, and a few other things I have planned all which hopefully will get done pre-baby!

To hold you over here is a sneak peak at one maternity picture shot from the weekend.



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