As much as I love to cook, I would be lying if I said I wasn’t initially overwhelmed by the amount of cooking required on the autoimmune protocol diet. During those first few weeks on the protocol I was caught off guard by the lack of food easily available to me, I became grumpy and hungry, quickly realizing that I was going to have to cook more food. After that, I spent a while cooking everything that I needed to eat every day. I was slicing up sweet potatoes for breakfast the minute my feet hit the floor, sautéing veggies for lunch a few hours later and cooking up a snack in the late afternoon just to sustain me through making dinner, by the end of the day I wanted nothing less than to never step foot in my kitchen again.
However, after months of troubleshooting my routine, I was able develop a cooking schedule to saved me a tremendous amount of time in the kitchen. By dedicating just a few hours once a week to cooking large batches of food I am able to secure my breakfasts, lunches and snacks for the week allowing me to step out of the kitchen for all of my weekly meals with the exception of dinner. I have put my routine and favorite batch cooking recipes below to offer you some inspiration and assistance, but obviously the recipes themselves can and should vary from week to week.
Batch Cooking Schedule:
Lunch: Whole roasted chicken and sautéed vegetables
- Prepare your chicken and put it in the oven to roast, this recipe takes the longest so it needs to be started the soonest
- Peel and slice your sweet potatoes and apples for your breakfast stir-fry and put them in a large pan to begin to cook.
- In a separate pan cook your ground turkey for your breakfast stir-fry.
- As these are cooking, prepare last week’s batch of fermented kombucha for its flavoring/second ferment.
- When your turkey is done add it to the pan with the sweet potatoes and add in some spinach and season.
- As the stir fry is finishing cooking, boil some water and start to prepare a new batch of kombucha
- When the breakfast stir-fry has finished, put it into a large container and put it in the refrigerator.
- Now, prepare your vegetables for sautéing and begin to cook them in a large pan.
- As your vegetables are cooking, use your second burner to cook bacon and then cook your liver for a batch of paté.
- When your vegetables have finished put them in a container and place them in the refrigerator.
- Finish cooking and blending your paté, set it in a container and refrigerate.
- When your chicken has finished remove it form the oven and let it set. You can either slice it apart now or place in the refrigerator to slice as needed throughout the week. When you have sliced the meat off of the carcass put the carcass in your slow cooker with water, veggies and spices and turn on low for 24-48 hours to make bone broth.
- When your tea has cooled add your SCOBY and set aside your new batch of kombucha.
While it may seem like a lot, all of this can easily be accomplished in less than two hours. Giving you freedom from your kitchen on busy weekdays.
Do you have a batch cooking day? What recipes do you like to make in big batches?