Having done a couple of Whole30s before, there are a few things I know to be very important –
- a clean fridge
- a clean and organized kitchen
Now, I managed to complete the second one this past weekend. This is complicated by the fact that I am not the only person who uses the kitchen, so I tried to clean and reorganize without pissing anybody off or stepping on anybody’s toes. I think I did okay, and I now have more organization and more usable counter space (yay!).
However, I don’t yet have a clean fridge, and I did zero prep. I had all these grand plans of prepping breakfasts for the week and this and that, but none of it actually materialized. So now I have a fridge full of my Whole30 food, *and* all of my pre-Whole30 food, *and* I’m not the only one who uses the fridge. So it needs a cleaning. I will try and freeze what I can (mmm, Trader Joe’s Black Forest Bacon), but otherwise there’s a lot of stuff that’s going to be tossed (I’m looking at you, Mountain Dew!).
This lack of prep led me today to do prep on my lunch break (Well Fed’s “Char Siu Pork” marinade), and I had nothing prepared for lunch. So I took a little bit of leftover pork and pan-fried it in some avocado oil. But I needed veggies – aha! Pickles. Were they compliant? Yup. Added in a bit of unsweetened applesauce, and I had myself a balanced damn meal.
I think the point of these nearly-incoherent ramblings is – it doesn’t have to be perfect. It can be messy, and filled with “oh shit!” moments…. but bite by bite, meal by meal… keep moving forward.