This cycle is one of life's great mysteries. However, I have had a major case of "New Year Cleaning" and decided to gut my fridge, freezer, and cupboards in order to get ready for Whole 30. After the kitchen cleanse, I went grocery shopping and spent more than I usually do.
Grocery List: $158 -- I don't coupon but since I am limited to the produce and meat sections of the grocery store, staying in budget wasn't really a concern. I made up some meals and made my list from there.
W30 Crockpot Shredded Beef:
2 lb Chuck Roast
Onion
Garlic
W30 Chicken Vegetable Soup:
Chicken Legs & Wings (found in poultry section, much easier than cooking a whole chicken)
Roasted Tomatoes
Carrots
Celery
Onion
Chicken Broth (low sodium, organic and no sugar added)
Garlic
W30 Bone Broth:
Leftover produce and chicken bones from Chicken Vegetable Soup
W30 Egg Cups:
Uncured Organic Ham
Eggs
Mushrooms
Onion
Spinach
W30 Salad in a Jar:
Spinach
Romaine Lettuce
Tomatoes
Chicken Thighs
Tuna
Cucumber
Apples
Guacamole
Beef Jerky:
2 lbs Ground Chuck
W30 Turkey Chili:
Ground Turkey
Yellow and Red Bell Peppers
Onion
Jalapenos
Roasted Tomatoes
Tomato Sauce
Sweet Potato
Chicken Stock
I started out the morning by making the Chicken Vegetable Soup and Bone Broth. My intentions were to make all of this food in one day so I wouldn't have to make anything the rest of the week. Most people are starting Whole 30 today but since the Badgers are playing the Rose Bowl, John and I decided to start tomorrow.
The beginnings of soup and stock. I used chicken thighs and legs for the soup. I put the chicken in a stock pot with garlic, free range chicken broth and onions. I let it cook for about an hour.
Once the chicken was cooked I took it out of the pot and took the meat off the bones. I added celery, carrots and roasted tomatoes. I let it simmer for another hour to let the flavors blend.
In the mean time, I took all the left over parts of the soup and put it in a pot with water to make stock.
The trick is to add some apple cider vinegar (about 2 tbs) and let it cook for a long time. Then strain and freeze.
Once the chicken was cooked I took it out of the pot and took the meat off the bones. I added celery, carrots and roasted tomatoes. I let it simmer for another hour to let the flavors blend.
In the mean time, I took all the left over parts of the soup and put it in a pot with water to make stock.
The trick is to add some apple cider vinegar (about 2 tbs) and let it cook for a long time. Then strain and freeze.
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