I want to start off with a couple of disclaimers on this post, so that I can make sure you all don’t think I am a crazy lunatic.
- I am currently prepping food each week for 4 people. Ross & myself, then my first “customer” (which I still feel weird saying but I mean it’s true!). That means SIXTY servings of food to get us from Monday – Friday: breakfast, lunch and dinner. That’s a lot of food, if you are cooking for yourself or just you and another person – you definitely do not need to make as many recipes as I do each week. (But hey, I’m not the boss of you – you do what you want!)
- Because I am cooking for other people right now, I am trying to make variety one of my weekly priorities. This is ANOTHER reason why I am making so many recipes, rather than doubling ingredients. At the risk of sounding redundant – you definitely do not need to make as many recipes as I do each week.
- These meals are being made under Whole 30 guidelines – if recipes call for anything that falls out of bounds, I am just making simple swaps (which I will highlight). But if you want to add cheese? Go for it! Think a little bit of rice would bring together a meal? DO IT.
- I am slowly but surely shortening my prep time – this takes practice and I have not mastered it yet. An average day of cooking all this food takes about 8 hours and then PLEASE do not get me started on dishes. The bane of my existence. But I am going to keep it real and show you the aftermath. This is not to scare you, it’s just to tell you that I do not have some kind of magical process that takes no time and alleviates dishes. (Although I would pay a lot of money for that.)
(In other completely unrelated news, we are getting new windows! It will be a few months until they can install them, but don’t you worry – lots of before & afters will be posted.) (P.S. That small brown and white thing outside is GRADY!)
Okay, I think that’s about it for now. Let’s get into the GOOD STUFF.