Once-A-Week Cooking organization and logistics
Traveling for a living, I struggle with nutrition both in quality and quantity. As such, I find myself poorly fueled for workouts which leads to stress, poor sleep, poor recovery, etc. I've also recently learned that I have sensitivities to certain Primal/Paleo foods that were staples of mine and have been advised to eliminate them for at least 6 weeks before rotating them back in - specifically whole eggs, tomatoes, and carrots :confused:
Breakfast is the biggest challenge because it seems one looks like an alien if you don't order eggs or some grain-based carb abomination before 11 AM. I've decided to try some Once-A-Week cooking (OAWC) to make quality meals to freeze and carry with me on my trips. I've got a great cooler bag and a FoodSaver to vacuum seal with. I'm starting simple with 3 recipes:
[LIST][*]Pan-browned GF Ground Beef w/"Creamed" Kale sautéed in coconut milk[*]Grilled Salmon w/steamed (or grilled) asparagus drizzled with GF butter[*]Grilled or Stir Fried Chicken Thighs w/Spinach sautéed with EVOO[/LIST]
I'm filling in the gaps with nuts, GF jerky, fruit. PWO sweet potato baby food, unsweetened apple sauce, whey powder.
I am normally going to need 4-5 full days worth of meals. I'm trying to be efficient with the logistics of taking this endeavor on. Plan to expand the recipe repertoire once I get a system down. Hoping anyone who does OAWC can offer some hints, tips, suggestions. How would you organize the cook-a-thon for the stuff above?