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Sunday Cooking WOD

We totally scored at our local Sprouts this weekend: organic, grass-fed ground beef for $5.99/lb. I bought eight packages! Along with happy chicken, ground lamb, and a hunk of beef for stewing.

Then after a truly glorious two-hour nap yesterday afternoon, I shuffled to the kitchen – grumpy and grumbling – to prep food for the week. I really enjoy playing with flavors in the kitchen, but working the assembly line of meat and vegetable prep can bring me down. In my noggin, it officially signifies the shutting down of the weekend and the cranking up of Monday, man.

So like all things I dread, I decided to make it a WOD. Could I do all my prep in one hour? Dave and I started the clock, and I started rattling some pots and pans.

With the weather so mild, the oven made the kitchen pretty warm. After my first round in front of the stove, I stripped down to a tank top and opened the windows. I felt like this:

But I persevered, bouncing back and forth from the stove – where I had TWO pans going at once – to the grill outside the kitchen door. My iPod cranked out cooking-appropriate tunes (Hello, Social Distortion and The Clash!), and a timer went off at 5-minute intervals so I wouldn’t burn anything.

Sunday Cooking WOD
For time, 60-minute cutoff:
Steam a head of bok choy
Steam a head of Swiss chard
Roast a large spaghetti squash
Roast sweet potatoes
Grate cauliflower for fouscous
Grill 2.5 lbs. chicken
Grill 1lb. chicken sausage
Make rogan josh with ground lamb
Sauté 2 lbs. ground beef
Hardboil 1 dozen eggs
Prep 1.5 lbs. Moroccan pork chops

My time: 61:00 – dang! Just past the cutoff!
Cleanup time: 5:00

Not too shabby! For anyone who thinks they don’t have to time to prep for clean eating, I call bullsh*t. One hour of chopping, steaming, and grilling netted us enough raw materials to build meals for at least four days.

It wasn’t really all that much fun, but every WOD in the gym isn’t a PR-inducing, love-fest either. Sometimes, you’ve just gotta get it done.

And the grilled chicken, spaghetti squash, and Swiss chard I ate for breakfast and lunch today (with Tsardust Memories)? Delish!

**A loving shout-out to my teammate Dave for giving me an assist by cleaning 2 lbs. of fresh green beans and cutting up a gorgeous pineapple for tonight’s dessert.

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9 Responses to “Sunday Cooking WOD”

  1. slowmiles says:

    I made your moroccan pork chops two weeks ago…they are delish!

  2. Maine says:

    That's amazing. My Sunday afternoons are like that, too, but I never manage to get through it that fast. I'm glad you've put this out there as a challenge (or at least that's how I'm taking it).
    When you say you roast the sweet potatoes, do you cube them and throw them in the oven?

  3. Melissa 'Melicious' Joulwan says:

    Maine –> I was COMMITTED to getting done in an hour. I was like a banshee, flying through the kitchen!

    Sometimes I roast the sweet potatoes in the oven, sometimes I just nuke them in the microwave. I always cook them whole, then cut them into cubes to be used in my egg white + sweet potato post-workout frittata.

  4. Dawna says:

    Like Maine said… I can never get through it that fast. Last Sunday I felt swamped in the kitchen all day! After seeing this post, I'm going to have to make a WOD out of my Sunday cooking too!

  5. Melissa 'Melicious' Joulwan says:

    Dawna –> The trick was to think through what I wanted to make and figure out the fastest way to do it all. I made a list, got the rogan josh going on a back burner, threw the other stuff on the grill, and made an assembly line of veggies to steam. Same pan, no washing… one veggie out, next one in. I was MOVING, too. No dilly-dallying. Good luck!

  6. […] clicked through some of her recipes, I slowly started to feel like I had hit the jackpot! And when I read this post about her Sunday Afternoon Cooking WODs, it was official: a blog crush was […]

  7. AustinGirl says:

    Hi!I found your WOD in Well Fed (LOVE the book, btw!! LOVE IT!) and that’s what I did this past weekend. It WORKS!! I’m so darn impressed!! I made enough food to get the husband I myself through almost an entire work week at 3 meals a day. Wow.

  8. […] know what to do during your food prep? Mel has a great post about all the stuff you can cook in only 60 minutes. Read it. Live it. Love […]

  9. […] know what to do during your food prep? Mel has a great post about all the stuff you can cook in only 60 minutes. Read it. Live it. Love […]

  10. […] *I’m so excited that so many of you are going to do the Whole 30 with us in January. Hooray for support! The thing that helped me the most the last time around was being OVER-PREPARED. But don’t feel like you have to spend y30 days standing at the stove. Yes, you will be cooking a lot, but if you think about your strategy beforehand you can do it pretty efficiently. Check out this awesome video from The Kitchn on How To Cook A Week’s Worth of Vegetables in One Afternoon. While I definitely eat WAY more veggies than that in a week, I love the sentiment and calm behind it. PS How gorgeous is that kitchen? PPS Extra inspiration available if you read about Melissa’s 60 Minute Cooking WOD. […]

  11. Holly says:

    How do you store the spaghetti squash after you bake it? Do you just scrape it out and store it in a container? I feel like it is usually too “wet” so I was going to put it in a strainer to drain and then in a container.

    • Mel says:

      Yes, scrape it into “noodles” and store, covered, in the fridge. If you follow my roasting instructions, it shouldn’t be watery, but you could always put it in a colander if you don’t mind the extra step.

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