Last Monday was the official first day of business for MADabolic Charleston, and if you told me it was two months ago, I would believe you, 100%. The last four weeks have included a ton of travel, way too many hoops to jump through, and a complete and total sense of chaos that is just beginning to settle. Along with the MADness, there was lots of food — great food — and wine.
The great part of opening fitness concepts is that you typically get to workout a decent amount, but the restaurant hopping really took it’s toll on my energy and overall wellbeing.
Prior to leaving for Charlotte and Charleston I had committed, along with several of our clients in MADville, to kick of 28toLife this week. While I always tend to teeter on the edge of a modified version, and typically try to eat 80/20, the detox from the last four weeks had me SO incredibly ready to get back into the full routine of planned eating.
On Wednesday night I hit up Trader Joes to get some of the most essential staples for survival. I had gotten into the habit of making the quick trip to Whole Foods out of convenience, and forgot just how much more expensive it is — which will have to be a post of it’s own.
So, starting back at the basics, here’s the note that I sent out to our small (but mighty) group of real food freedom eaters to kick off the next 28 days:
-no legumes (soy, beans, peanuts, etc)
Basically, nothing comes out of a box or package. Below is my most standard grocery list for survival :
– Chicken (breasts or thighs)
– ground beef (or turkey / chicken)
– applegate farms chicken sausage
– yellow & purple onion
– zucchini / yellow squash
– red/orange/yellow bell pepped
– spaghetti squash
– avocado (MANY)
– (local) Keswick Gourmet Marinara Sauce (this is the local option at Whole Foods — and they typically carry the most local brand in each market)
– broccoli slaw (only at Trader Joe’s)
– green apples (usually 6, but if i’m making the streusel recipe about a dozen+)
– almond butter
– coconut oil
– sesame seed (or safflour) oil
– coconut oil
– coconut milk (light)
– plantain chips (only at Trader Joes — NOT to be confused with banana chips)
– almonds (whole, slivered)
– sunflower seeds
This isn’t totally exhaustive, but for the most part every recipe that I make that is an ‘everyday’ recipe includes these ingredients. Every once in a while I’ll really branch out, but that’s if I’m trying to follow a recipe from someone else, or get a little creative. When I do 28toLife everything else (for the most part) gets totally cleaned out and only the good stuff is left, and that makes it so much easier to pick the right things and really prep food.
The easiest thing to do is on a Sunday night (or any night really) make a big dinner with several sides and spend some extra time chopping things up (like zucchini or celery, etc) to have ready for cooking or snacks. I’ll also usually roast a spaghetti squash or two on Sunday while I have time and will then have it ready in the fridge for meals that I don’t have a ton of time for during the week.
This Thai Chicken Stir-Fry
is probably my favorite rainy-day or winter meal, but it’s still awesome in the summer with cauliflower rice OR over spaghetti squash. There are no exact measurements, but the feedback we’ve come up with is that adding a little more coconut milk for a thinner sauce is better than a really thick one.
And that’s where it begins. Tomorrow morning, it begins with breakfast, and most likely the biggest Almond Milk Latte that Milli Joe can make.
Lets do this!