You’re embarking on a major journey at a time when you’re not at your peak. Just when all you want is to lay in bed and eat potato chips or ice cream and cry, you have to rise to a challenge. You may not like cooking. You may not know how to cook. You barely know what to cook now. Plus, you don’t feel good. Those are major obstacles. And there’s only one way to overcome all of them: GET ORGANIZED.
If you don’t have your cabinets and fridge stocked with the right stuff, if you have to do a ton of work every single time you need to eat, if you’re exhausted and overwhelmed and crabby and bitter, guess what? You’re gonna cave and eat something horrible then feel like crap. But if you’ve planned ahead and set yourself up for success, guess what? You will feel good. And you will heal. “Proper Planning Prevents Poor Performance”, as my nutrition teachers loved to say.
1. stock your kitchen
This is a one-shot deal. Go out and buy all of the “replacement” items you need to make these recipes. And throw out the old stuff. Because you’re never going back.
If you don’t live in an area with a good health food store, shop online. Thrive Market offers great discounts on a lot of these items. They may still be significantly more expensive that what you’re used to buying, but cough it up. Remember, you’re investing in your health.
2. shop and prep
You don’t want to shop and cook on the same day. It’s too much. So once a week, you have to go get the stuff and prep it for use. That means not only buying, but washing and storing veggies so you have less to do on cooking day. (Plus, you wouldn’t put your kids to bed dirty. And you shouldn’t put your food in the fridge dirty. That’s my philosophy.)
Make your list the night before. Do it gleefully, in bed. As you peruse and drool over the amazing recipes I’m giving you. Food is good!
3. prioritize food time
Put a date on your calendar once a week, for cooking. It’s just as important as that dentist appointment or work meeting. Probably more important right now. You have SIBO. Gotta fix it.
The time you spend today will be saved tomorrow, and the next day, and the next day. So designate 2-3 hours. Saturday or Sunday mornings are a great time. Get up a little early and you’re done by 10 a.m. Make yourself a cup of tea. Wear something comfy. Put on some music. Pretend you’re on the Food Network. You’re Giada De Laurentis in a sunny California kitchen. Smile. You’re changing your life.
4. cook smart
Now that you’ve set aside the time, use it wisely. Make it worth your while. You want to anticipate challenges, get ahead of the game. Have what you need when you need it. These are some ways I’ve learned to maximize my production and even have fun doing it:
- Make a few condiments. You can do the pesto and the mayo from my recipe section. And add some chopped herbs to store-bought ghee for a third variety. Now you have three ways to enhance any simple piece of chicken, fish or meat throughout the week.
- Make something in the slow cooker every weekend. You’ll have enough for several lunches and dinners and you can freeze half if you like. Store some in single portions (preferable in glass containers) so you can take them to work.
- Do two veggie side dishes. It’s easy to eat a lot of protein on this diet, because it’s quicker to prepare and so many fruits and veggies are restricted. But you really need those minerals! So have some spaghetti squash or slaw or roasted root veggies or grilled veggies on hand to balance your meal. It’ll keep you full longer too.
- Use multiple methods. Do something in the oven, something on the stovetop and something in the crockpot. It allows you to produce three things simultaneously, creating enough bounty to last all week.
- Cook with a friend. You don’t have to do this alone. Invite someone you love for an afternoon of culinary adventure. Double three recipes and you both win. You’ve transformed a task into a joy!
