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Whole30 Meal Prep Tips and Tricks

Here are our Whole30 Meal Prep – Tips and Tricks to help keep it simple! I find that it is important to plan ahead to make my weeks go smoothly. I am far less likely to give into temptation from foods that aren’t Whole 30 compliant when I have other options on hand and ready to use at a moments notice.  The tips below are just what you need to make the most of your Whole30 meal plan each week.

Whole 30 Meal Prep - Tips and Tricks to help keep it simple,

Whole30 Meal Prep – Tips and Tricks to help keep it simple

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Prep all of your produce at one time

Instead of preparing individual meals every day, I take the time to prep all at once. I usually do this when I get home from the grocery.  This cuts back on my time in the kitchen during the week, and guarantees I have no excuse for cheating.  It also takes far less time to prep everything at once than it would to prep at every meal each day.  I do this for all fruits and most vegetables.  I use a natural fruit and veggie wash to clean all of my produce before preparing it for the week.

Things I prep ahead: 

  • Vegetables for recipes:  Onions, peppers, cabbage, cauliflower, etc.
  • Vegetables for snacks:  Carrots, celery, bell pepper, broccoli, etc.
  • Fruits for snacking:  Pineapple, Mango, Strawberries, Blueberries, Raspberries, etc.

Things I don’t prep ahead: 

  • Pears, Apples, Bananas, or other fruit that is often eaten whole or that would brown if sliced early
  • Avocado (unless making guacamole)
  • Pre-washed salad greens

Cook in advance when possible 

While we try to give you a lot of great Crockpot recipes to use, it is not always possible.  For those menu plans that include non-slow cooked meals, I try to prep by cooking as much in advance as possible.  I can easily cook and store in my refrigerator or even the freezer if needed.

Things I prep ahead: 

  • Ground meat to be used in soups, stews, chili, tacos, or casseroles
  • Grilled, broiled, or baked meats to be served alone or in casseroles
  • Hard boiled eggs
  • Roasted or baked potatoes, cauliflower, broccoli, and other vegetables

Things I don’t prep ahead: 

  • Most cooked fish dishes since fish can overcook easily when reheated.
  • Eggs that aren’t hard boiled since eggs can turn rubbery when reheated.

Organize your refrigerator by meal

This may sound silly, but I find that I like to keep the food in my refrigerator prepped and sorted by what meal it will be used for.  Things for breakfast on the top shelves, lunch in the middle, and dinner toward the bottom is how I organize.  There are other methods that work equally as well. Using storage bins, or refrigerator separators keeps things neat and orderly.

Label everything

This is especially important when freezing items you have prepped or cooked in advance.  If you are using large Ziploc bags or vacuum storage bags in the freezer a permanent marker works great.  If you are storing in your refrigerator, you can invest in some removable stickers, or use a color coding system with storage containers that have different colored lids.

My favorite tools for Whole30 meal prep: 

For Whole30 food prep, these tips and tricks make it easier for me to manage my own meals throughout the week without giving in to temptation of indulging in non compliant foods that seem easier.

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  1. I never thought about organizing the fridge by MEAL. Maybe I’ll give that a shot. On another note, every time I slice up cucumbers, they only last for 3-4 days, and then they get slimy 🙁 I tried putting lemon juice in there and a napkin to soak up a little of the moisture. Are cucumbers one of the things I just shouldn’t prep until the day I need them?

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