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Whole 30 freezer meal ideas?

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Jenny_Rose77
Jenny_Rose77 Posts: 418 Member
in Social Groups
So I'm thinking about doing my first Whole 30 in May. I'm wondering if anyone has any recipes/links to recipes for meals that are easy to make and freeze well. Any helpful hints for my first time? Thanks!!

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  • SteamClutch
    SteamClutch Posts: 433 Member
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    Chili's and sups freeze well I also freeze bone broth just so it is available for making chili's and soups
  • pbjonrye
    pbjonrye Posts: 25
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    How about a meatloaf recipe? I printed this one out b/c I'm hoping to give it a try this coming weekend:

    http://www.rebelspatula.com/index.php/the-book/2-uncategorised
  • justaspoonfulofsugar
    justaspoonfulofsugar Posts: 587 Member
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    I don't bother with freezing meals but will make large portions of various stews,short ribs,red cabbage,etc and eat them over the week.Interchanging veggies with various meats.This week I made an entire red cabbage,spaghetti squash and a savoy cabbage.
    Each day I cooked meats and had the veg on the side.
    Batch cooking is a great way to stay organised and organisation is key in a whole 30.
    I have done a few of them and it's been the key to success.
    I do make bone broth and freeze it and use it as needed
  • primalkiwi
    primalkiwi Posts: 164 Member
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    Cooking and freezing is a great way to make the most of whatever meat is on special. I always make triple quantities of things like casseroles, chilli and meat sauce and freeze in individual servings. I usually have a stockpile of 30 or more meals in the freezer for when I can't be bothered/don't have time. I also cook up 10-15 chicken breasts (or thighs) at a time on the bbq and freeze (same for steaks) as they are great to pull out the night before and add to a salad for breakfast or lunch. When cooking dinner I always think ahead - I often have the previous nights dinner for breakfast and lunch the next day. For example tonight's dinner is a beef casserole (beef, carrots, celery, onion, garlic, tomato puree, herbs) from the freezer with leftover spiced red cabbage from 2 nights ago and mashed potato for the non primals in my household.
    For recipes nomnompaleo is great - she has heaps of W30 compliant recipes.
  • pbjonrye
    pbjonrye Posts: 25
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    Just came across this website that has pretty good tips on make-ahead meal planning:
    http://robbwolf.com/2011/01/16/pre-cooking-paleo-diet-food/
  • Jenny_Rose77
    Jenny_Rose77 Posts: 418 Member
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    Thanks for the tips, y'all! I found some other links I'll post here when I'm at my computer (only have access to my iPad right now, and I'm not so great with the cut and paste on it).
  • QueenOSpades
    QueenOSpades Posts: 171 Member
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    I'm sure that there can be a few recipes to adapt in here, but it's a good start.:
    http://www.mommysfabulousfinds.com/2013/09/easy-crock-pot-freezer-meals.html
  • sportyredhead01
    sportyredhead01 Posts: 482 Member
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    I think nom nom paleo has a 30 day meal guide for it.
    Some of it I think you can freeze but don't quote me on that.


    Considering a Whole 30 in May as well to get back on track. :happy:
    (you know how those Easter goodies tend to *jump* right out at you!)
  • Jenny_Rose77
    Jenny_Rose77 Posts: 418 Member
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    http://www.tastesoflizzyt.com/2013/08/02/healthy-homemade-spaghetti-sauce/


    Just wanted to share that I made this yesterday. I doubled the beef. Didn't add water or lemon. I also doubled the garlic and the red pepper.

    It made 10 1-cup servings of a very meaty sauce. Yum! And I think it will freeze well.
  • bostonwolf
    bostonwolf Posts: 3,038 Member
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    I don't know if this is whole 30 or not but it is definitely paleo.

    In my crockpot right now (and yes, I have a big crockpot) is 2 lbs of pork, 1 lbs of ground chicken, 1 lb of ground turkey, 3 lbs of ground beef, 2 packages of sliced mushrooms, 2 chopped onions, two packs of sliced/julienned carrots, one decent-sized container of salsa.

    After some of the liquid cooks off I will add a big can of crushed tomatoes. Spices are roughly 4 tbsp ground cumin, 5 tbsp chili powder, 2 tbsp oregano, 3 cubes beef bouillion, 3 tbsp dried garlic.

    I also added one 22 oz beer, but any alcohol will be cooked off. You might get some residual gluten so that can easily be left out.

    I get 10-12 portions that I store in tupperware and then freeze for my lunches.
  • Jenny_Rose77
    Jenny_Rose77 Posts: 418 Member
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    ^^^That sounds great. Will definitely try with the beer after my Whole 30.

    I also wanted to share this beef stroganoff recipe:

    http://www.marksdailyapple.com/beef-stroganoff/#axzz2zdBw0yOO

    I have made this several times as is, but made it whole 30 compliant today by using a can of full fat coconut milk instead of heavy cream, and I used yellow mustard (about 3 times more than he calls for) instead of the Dijon (which doesn't work because there is white wine in it). Even with the Whole 30 substitutions, y'all, this is SO GOOD! I serve it on top of sauteed zucchini and summer squash.
  • Jenny_Rose77
    Jenny_Rose77 Posts: 418 Member
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    Also, just wanted to share this recipe for Paleo General Tso's, which seems like it would be easy to freeze and very tasty on some cauliflower rice. To be Whole 30 compliant, I'll probably sub in some pineapple in place of the molasses. Will also probably leave the sunbutter out and add in a bunch of veggies.

    http://www.health-bent.com/poultry/paleo-general-tsos-cashew-chicken

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