AIP Paleo Batch Cooking for Non-Cooks

Do you hate cooking? Are you hesitating on trying paleo or the AIP because you don’t have time to do all the cooking it involves? Do you just not know how to cook? If you answered “yes” to any of the above questions, this is the post for you. Even though I love to cook, I have found myself without a lot of time to do it lately. This has given me a different perspective on all of the cooking required to do paleo and the AIP.

AIP Paleo Batch Cooking for Non-Cooks by Paleo Cajun Lady
AIP Paleo Batch Cooking for Non-Cooks

Now, you could seek out a service, such as Paleo To Go, that delivers frozen, homemade paleo, and even AIP, meals to your door. Eileen from Phoenix Helix tried it recently for traveling. You can read her review here. But, if you’re on a tight budget, it’s going to be worth it to cook some meals yourself. Since I haven’t had the time to spend two whole days (like I used to) batch cooking for the week, I’ve been making the most from two hours, two days a week. From the foods I cook and prep, I easily put together meals during the week.

Food Prepping by Paleo Cajun Lady
Chop veggies to whip up salads and juices in a hurry.

Here’s what I prep: 1.  Chop (with my food chopper) cucumber, radish, kale, red onion. I place the chopped veggies in mason jars to use when needed. 2.  Cut green apples, carrots, steamed beets, and ginger for green juices. By prepping everything I need for salads and juices, I can quickly throw together weekday lunches. If you haven’t checked out my Instagram or Facebook pages yet, do it now. You can get some great ideas for meal combinations.

Batch Cooking by Paleo Cajun Lady
Batch cooking for the week

This is typically what I batch cook: 1.  Roasted or broasted chicken pieces. I usually roast six to ten pieces (leg, thighs, breasts) in a 400°F oven until cooked through. I usually slice the chicken breasts for chicken salad. 2.  A one skillet meal. I have lots of recipes for easy, one skillet meals, here on the blog. Here’s a really simple one. These I usually reheat for breakfasts. 3.  Boiled eggs. I boil 4 eggs to use in salads or when I need some protein quickly. These are only for those of you who have reintroduced eggs. 4.  Meatballs and/or patties. These can be used for lots of different meals. They’re very easy to make and cook. Plus, it’s easy to get the ingredients together. Again, I have lots of recipes on the blog. Here is a good, easy recipe for Apple-Ginger-Green Onion Turkey Patties.

AIP Paleo Apple-Ginger-Green Onion Turkey Patties

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 8 patties

AIP Paleo Apple-Ginger-Green Onion Turkey Patties

Ingredients

  • 1 pound ground turkey
  • 1/4 cup finely chopped apple or unsweetened applesauce
  • 1 teaspoon grated fresh ginger
  • 1/3 cup finely chopped green onion, about 6 green onions
  • 2 tablespoons coconut aminos
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 cup Otto’s Cassava Flour

Instructions

  1. Preheat oven to 375° F.
  2. Place all ingredients into large bowl.
  3. Mix well.
  4. Scoop out about a 1/4 cup at a time, and form into 8 patties.
  5. Place patties on large baking sheet lined with parchment paper.
  6. Put baking sheet on middle rack in oven and bake for 20 to 25 minutes, or until internal temperature reaches 160° F.
  7. Remove from oven.
  8. Serve.

Notes

These can be refrigerated for 1 week or frozen for about 3 months.

http://www.paleocajunlady.com/aip-paleo-batch-cooking-for-non-cooks/
5.  Roasted sweet potatoes. I rub 3 sweet potatoes with coconut oil, after pricking them with a fork everywhere. Then, I wrap them, individually, in aluminum foil and place them in a preheated 400°F oven for 1 hour. I store them wrapped in foil, inside a large resealable bag, in the fridge. When I’m ready to use them, I cut them in half and pan-fry them in a little coconut oil or ghee. Of course, I use a cast iron skillet to pan-fry them. If you don’t want to pan-fry them, you could easily reheat them in the microwave or toaster oven. 6.  Steamed veggies. I steam whatever veggies I want for the week in my Instant Pot. It takes a couple of minutes to steam broccoli, cauliflower, beets, carrots, cabbage, whatever. 7.  A batch of my homemade Ranch Dressing. *  I store all of my cooked foods for the week in the fridge. If I haven’t eaten something by the end of the week, I mark it and put it in the freezer. It’s also helpful to pick up some foods for snacks and to help put meals together. I love Trader Joe’s for that. You could also order some foods online, or pick them up at your health food grocer.

snacks on a plane
AIP Snacks

Here’s what I typically keep around: Canned fish. Sardines, tuna, mackerel, etc. Sauerkraut. Plantain chips. Make sure they’re cooked in an approved oil. Jackson’s Honest Sweet Potato Chips cooked in coconut oil. Olives. If you’re AIP, make sure there are no nightshades like pimentos. Olive Oil. Balsamic Vinegar. Maple Syrup. Honey. Coconut Milk. Frozen fruits. Epic Bars or Bites. Some are AIP compliant. Primal Kitchen Mayo. Not elimination phase AIP. Tin Star Foods Ghee. Not elimination phase AIP. With all of these foods, prepped, cooked, and on hand, you can easily put together full meals for the week. Cook as many foods as you can at one time. Your oven should be full. An Instant Pot is the best appliance for a non-cook. You can just throw ingredients in it, press a couple of buttons, and BAM….a fully cooked meal pops out! Well, it doesn’t actually pop out! But, you get the idea. For some great meal combo ideas, visit my Instagram and Facebook pages. I post my meals every day. You can see how easy it is to put it all together once you have your foods cooked and prepped. Don’t let your dislike of cooking or your time restraints stop you from eating healthy, paleo and AIP meals. Even non-cooks will find all of these foods easy to prepare and cook. You can get as fancy or simple as you want to. And, if it still ends up being too hard for you, call Paleo To Go. LOL! As always, I wish you good health…….and, good food! *This post contains affiliate links. Should you make a purchase from one of these links, I may receive compensation.  Thank you for helping to support my blogging efforts here at Paleo Cajun Lady.- Tara Perillo

Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

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4 Replies to “AIP Paleo Batch Cooking for Non-Cooks”

  1. Great tips, thanks for sharing! I love to cook, but still need to batch sometimes out of necessity. One helpful thing that I’ve trained myself to do is wash and chop those veggies as soon as I bring them home from the market, otherwise I will never do it.

    1. Thanks Brian! I do the same with my veggies. It’s so much easier to just do everything right away. Then, you can put it all together when you need it. Great tip!

  2. Thanks for the ideas! I am not the best cook and I teach part-time. On the nights that I teach, I can’t get home and have to bring my dinner with me.

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