AIP Batch Cooking
This is a batch cooking process that I usually devote part of my Sundays to, so that I can effectively produce the amount of real food from scratch that would last for an entire week on the AIP protocol.
When I started the AIP protocol, I found myself grounded in my kitchen, preparing food from scratch ALL THE TIME!
I had to come up with a more effective way of food preparation process, because there is life beyond food, isn’t it?
So this is how I started to prepare food in bigger batches, and I want to show you now, how a weekend batch cook-up looks like for me. I captured everything I did yesterday on my batch-cooking day, so here you are:
I start by washing and draining my veggies and greens.
Once they are dried, I put them in zip-lock bags so that they last fresh in the fridge for at least 4-5 days or even a week.
I usually fry some plantains, too. If you want to see how I did that, check out my other video about it (I will post it soon). I am going to post the video on my Facebook page, so follow me there to never miss a post:)
What else I do, is I clean some carrots, chop them and bake them. I do the same things with a bunch of parsnips, too.
Then, on the protein side, I makes some fish nuggets. Check out my other video about it how to make that. (coming soon)
I also make a decent batch of beef stew. In a separate video of mine, you will see, how I do that. Stay tuned for that, too.
And one of my favorites, is seared goose liver. This is really gourmet stuff, yet it is so easy to make! I love it; can not wait to show you how to make it!
Well, you can tell I love liver, I also make a batch of bacon wrapped chicken liver.
Not only I love this, but all my family members, too!
Home made salad bar – supply for an entire week
So to wrap everything up, this is what I have ready in my fridge to eat, for the entire upcoming week on the AIP protocol:
- I have a bunch of green leafy veggies, all washed, stored and ready to eat.
- I have some other veggies too, all cleaned, such as green onion greens, radishes, cucumbers… They are all stored in zip-lock containers so that they keep fresh in the fridge drawer. Use BPA-free zip locks if you can.
- Then, I also have some additional veggies like carrots, kohlrabi and daikon radish that I can just grab and use for quick salads during the week.
- Then I have those roasted carrots and parsnips as well as plantain chips.
- For my weekly protein sources, I have my fish nuggets and bacon wrapped liver,
- The beef stew and the goose liver, and sometimes I would roast a whole chicken on top of all these.
- For snacks, I will have some fruits, like frozen strawberries or other kind of berries, which are great ingredients for quick smoothies, too.
- and also a couple of avocados.
When I am ready, I summarize everything I have prepared for the week and stick it out on a note onto my fridge door. It is kind of like a salad-bar menu, where you have the ready-made ingredients and you just combine them together for a complete meal.
If you would like to get more sneak peaks into my way of following the Autoimmune protocol, don’t forget to sign up to my YouTube channel now! I am posting these videos first on my Facebook wall, so make sure you follow me there, too.
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Thanks for watching/reading this, and I can not wait to share more with you soon!:)
Shared at Paleo AIP Recipe Roundtable.