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Batch Cooking: Lamb Roast, Roasted Veggies, Shepherd’s Pie, and Salad with Chicken

September 24, 2012

Batch-Cooking-Sept-24-2012

It’s week 3 of my 30 day elimination diet. Even though it’s now fall, I  stuck with a salad with roasted chicken for lunch because it’s easy to control the ingredients, plus I get my fill of figs and Italian prune plums which I love.

The roast was quick to make, as were the roasted vegetables. The shepherd’s pie though… I got stuck with 2 cauliflower heads that were infested with aphids (yuck!). After much googling, soaking, and rinsing, I finally managed to have a relatively protein-free cauliflower mash to go on top of my shepherd’s pie. What finally worked was breaking up the cauliflower, soaking it in warm water with a lot of salt, and then vigorously rinsing/inspecting each piece. Needless to say, that took a painfully long time.

The shepherd’s pie, by the way, is for breakfast. I was looking for breakfast casserole ideas, and that was one of the only ones I could come up with that was elimination diet friendly. So, on the menu this week:

  • Breakfast: Shepherd’s pie
  • Lunch: Salad with store-bought grilled chicken, figs, avocado, Italian prune plums, cucumber, olive oil
  • Dinner: Boneless leg of lamb roast with roasted vegetables
  • Snacks: Guacamole (less a few ingredients) with endives, olives, coconut butter

Now I have food for most of the week – such is the joy of batch cooking :)

Rainbow-Root-Vegetables

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