Sup, my fellow gastronomically inclined individuals?
I'm Caleb. AKA K-Spirit. AKA Dj K-Love
Living in Vancouver, BC. Loving the new sous vide lifestyle and what ChefSteps has to offer.
I hope to make my cooking choices healthier by allowing sous vide to take care of the hard part, cooking meat.
I inevitably spend way more time worrying about meat dishes and how they turn out that I never get a chance to prep a good veggie side. The countless times I would cook a steak or any other protein only to be disappointed at the end was weighing me down. Especially since I power lift and eat A LOT.
I want to figure out how to utilize the sous vide to help me maintain a balanced diet. Let's say in a given week we all eat 3 meals a day. Conservative for me but let's just use that as the base.
3 x 7 = 21 meals a week.
Of those 21 you can probably take away 7 for breakfast because people have a routine for the most part and breakfast is not a meal I'd say people want to spend more than 15-30 minutes on. And of the remaining 14 you can probably remove 5 for office lunches. Of the remaining 9 meals, let's say 4 are meals out. 2 lunches out and 2 dinners out? That leaves me 5 meals, most likely Sunday - Thursday evening. Those are the nights I can feel accomplished in what I cook. Other meals are meals that I need to eat for sustenance and the preference is that they also taste good.
Anyway, long hello. But I will be posting about my meal planning.
Hope ChefSteps can help me out with my quest for tasty meal planning.
