Week of May 27th menu

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I joined Precision Nutrition about a year ago and one of the BEST things I have taken away from the program as well as the Lean Eating program is how to plan and prepare my food for the week. I’ve been in the habit of weekly cooking  for about a year now as well as adhering to the 10 healthy habits of Precision Nutrition.

I also went Paleo this spring. I had tried to go last year, but I wasn’t fully committed and ate far too much dried fruit and nuts and only gained weight on it and I cheated a lot…so I really didn’t benefit much from it last year. But now that I prepare all my food in advance for a week it has made going Paleo much, much easier. Back in April I decided to give the Whole 30 program a try and truly see what all the fuss about Paleo was all about. I used the 30 day lack of gluten/dairy/sugar/alcohol/soy/legumes/artificial sweeteners as a baseline of how good I could possibly feel. And I felt GOOOD. First week was rough because I actually was exhausted all the time, and then my energy came abounding back. I discovered I am gluten intolerant (more on that in a different post) and I probably shouldn’t really eat any of the other stuff anyway because I feel amazing when I don’t, but eating outside of my house that way is a total pain. I have more or less decided to eat this way when I can and since I plan and prepare 90% of my food, I figured if I stayed gluten free 100% of the time and Whole 30/Whole 9 compliant when I cook my foods for the week, that would be the best thing for me.

I usually cook 1x a week…because I am not a big fan of cooking. Since I generally only cook for myself and don’t mind eating leftovers, I cook 2-3 meals on Sunday for the week and rotate my meals on a weekly basis. Here is this week’s menu.Oh and the other trick I have learned: try to make 3 different types of recipes, one for the slow cooker, one for the oven and one for on top of the stove. It makes the simultaneous prep a lot less time. My preparation goal is generally 2.5-3 hours (Including cleanup) per week. I also print out each of the recipes and put them in my handy dandy 3 ring binder that I have plastic sheets for the recipes (cuz I tend to spill things on the sheets).

Paleo Pad Thai (with shrimp not chicken)
http://www.theclothesmakethegirl.com/2011/05/08/paleo-pad-thai/

Moroccan Chicken casserole
http://www.marksdailyapple.com/moroccan-chicken-casserole/#axzz1w19X4J3a
and

Asian Pork Lettuce Wraps
http://hollywouldifshecould.net/2011/04/easy-weeknight-paleo-crockpot-recipe/

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