Meal planning, the Whole 30 and more…

Anyone else here identify with a little thing I call “winter eating?”

The hearty stews, soups, wine to warm you to your toes, the eating out with friends and walking out into the bracing winter air – cooling your rosy cheeks, red from wine and laughing and cozy restaurants. All part of what I love about winter.

And now we’re in April.

It’s starting to get warm, and I won’t lie – I’m also gearing up for dress fitting and all that comes with it. So Z and I are going Whole30 (or at least most of the time – Whole30ish?) – getting a handle on what we’re eating again.

The first time we did Whole30 – meal planning is what saved my life. I do most of the cooking, and Whole30 is a cycle of cooking, prep and more cooking (or at least for me!).  Getting to the grocery store early on Sunday, before all the crowds is key.

Sunday I made this recipe of Whole30 Carnitas – which is absolutely amazing. I got a 3 pound pork butt and was going to 1.5 the recipe, but ended up forgetting until I went to add the spices to the onion/garlic mixture. It still turned out amazing. I used the slow cooker for 8-10 hours instead of on the stove.

We’ve been eating it on lettuce with salsa and an avocado for lunches – tomorrow, fried eggs for breakfast with pork!

Other meals on the docket this week: chicken cacciatore, curried beef with green beans and a sausage tomato chard soup!

If you’ve done the Whole30 – comment with your favorite recipe – I’d love to see some more options!

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