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Cooking in Bulk  This thread currently has 509 views. Print Print Thread
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mwyandt
Saturday, August 24, 2013, 7:04pm Report to Moderator Report to Moderator

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Hi all.

Does anyone cook in bulk and freeze in Rubbermaid/tupperware containers? I have been doing this before getting into the BTD. If so, what kinds of things do you do make? Is it ok to eat the same things for a week?
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ABJoe
Saturday, August 24, 2013, 7:14pm Report to Moderator Report to Moderator

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Sun Beh Nim
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We do this with stews and chili.  

It is best to allow the foods to cool prior to putting in the storage container, and reheat in a non-plastic container.

I think it is better to cook beneficial meals in bulk and reheat than to eat avoid foods because of lack of time...


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
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san j
Saturday, August 24, 2013, 9:28pm Report to Moderator Report to Moderator

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Quoted from ABJoe
I think it is better to cook beneficial meals in bulk and reheat than to eat avoid foods because of lack of time...

Not that Beneficial foods necessarily take longer to prepare than do avoids.




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ABJoe
Sunday, August 25, 2013, 1:26am Report to Moderator Report to Moderator

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Sun Beh Nim
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Quoted from san j
Not that Beneficial foods necessarily take longer to prepare than do avoids.

Agreed...  But some revert to purchasing ready-made avoids rather than making something other than just heating up something already made...


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
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ginnyTN
Monday, August 26, 2013, 12:13am Report to Moderator Report to Moderator

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I've been doing bulk cooking for years.  It started when we owned a 6 day a week business with hours that often ran late into the evenings and Sunday was the only full day I had to cook.  

Now, being retired and home most of the time I still cook batches of rice, quinoa, dried beans and sometimes soup or chili to put in the freezer.  I have a friend who bakes a couple dozen mini meat loaves in cupcake pans so they are ready to take out of the freezer when she needs a quick protein fix!  It saves a LOT of time in meal prep and also saves on my electric bill since it takes the same amount of time to cook 3 cups of rice at one time as it does to cook only a half cup.  

I do not think it is good for you to cook a huge amount of one meal and eat the same thing all week.  If you do batch cooking and freeze individual meals you can have several different meals from which to choose and the variety is better for your overall health.

I hate to admit that I freeze cooled down foods in plastic because I know that is not the best thing for your health, but I do it.  I also try to use glass whenever possible, but Pyrex containers take up a lot more freezer space (and cost a lot more to buy).  I do not ever reheat things in plastic.

Go for it!


6 years on ER BTD, went from sick and dying to healthier And 30 pounds slimmer.  

Dec 2013: Started Swami Xpress - I'm 48% Explorer with hybridized Explorer/BTD list. A new adventure for this old lady!  -- LOST 5 more pounds on SWAMI! 
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mwyandt
Wednesday, August 28, 2013, 10:33pm Report to Moderator Report to Moderator

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Cool, thanks Ginny! I had a bad experience with Pyrex--the damn thing literally blew up after I took it out of the oven. Luckily, I had just turned by back to it to speak with my BF and I wasnt injured as badly as I could have been. Since then, I cook in metal and store in plastic. Even my dishes are heavy, handmade stoneware. The only thing glass in my house is 3 mixing bowls and a couple cups lol

I was cooking, for example, big batches of stew that would last for a week's lunch and a casserole for a week's dinner, but Ive been counting calories since February. Ive been trying to shed weight, because Im out of shape and afraid of staying that way. Is it necessary to count calories in this kind of diet? Or necessary to track how much protein/fat/carbs you take in? I know that you obviously take in fewer carbs because of the stuff you cut out, but Im just curious if anyone has any experience in this.
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ginnyTN
Thursday, August 29, 2013, 3:13am Report to Moderator Report to Moderator

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Quoted from mwyandt
Cool, thanks Ginny!

Is it necessary to count calories in this kind of diet? Or necessary to track how much protein/fat/carbs you take in? I know that you obviously take in fewer carbs because of the stuff you cut out, but Im just curious if anyone has any experience in this.


Years ago:  I used to count calories.  Then I counted fat grams.  Then I counted carbs.  Then I went on ER and followed the portion sizes and servings per week or per day that are listed in the Live Right 4 Your Type book.  Now I don't have to count all that other stuff.  

As you see from my signature line, I lost the weight needed to lose - by not counting calories, fat grams or carbs!  

Really important:  Focus on the beneficials and make them the highest percentage of your food intake for at least the first few weeks.  Then add more neutrals as time goes by.  But always remember that the beneficials are what helps your body heal and get back in balance.  After 5 1/2 years on the diet, my husband still sometimes grins and asks me "how many beneficials are we eating"?

To assist myself when I started I made a chart listing categories (meat, grains, fruit, etc.), portion size and servings per week or day (for my blood type, of course) -- with space to put "x" marks each time I had a serving.  That was a HUGE help in knowing when I needed to back off on some things and also in knowing when I was running too low on things, like eggs or fish.  

After a couple of months of faithfully making the check marks I automatically switched the "chart" from the refrigerator to the inside of my head and now I plan meals on a rotational basis so we get all the basics each week.  I do this for breakfasts and for our main meal of the day.  The "other meal" I try to make mostly veggies with just a bit of protein.  Being an "A" Nonnie household we go heavy on the beans and tofu so the chart was very important to make sure we got enough meat and fish servings each week.  

This may sound like more work than counting calories, but it really is so much easier. I hope you are willing to try it.  Good luck, friend.  


6 years on ER BTD, went from sick and dying to healthier And 30 pounds slimmer.  

Dec 2013: Started Swami Xpress - I'm 48% Explorer with hybridized Explorer/BTD list. A new adventure for this old lady!  -- LOST 5 more pounds on SWAMI! 
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ABJoe
Thursday, August 29, 2013, 3:21pm Report to Moderator Report to Moderator

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Quoted from ginnyTN
Really important:  Focus on the beneficials and make them the highest percentage of your food intake for at least the first few weeks.  Then add more neutrals as time goes by.  But always remember that the beneficials are what helps your body heal and get back in balance.  After 5 1/2 years on the diet, my husband still sometimes grins and asks me "how many beneficials are we eating"?

We should always focus on minimum 70% beneficial foods, with people over 55 or recovering from some illness, maintaining a higher beneficial content...  AND No avoids.

It is easier for some than others due to different food lists and availability.  

I'm not always successful with this, but it is my daily goal - and most of the time I make it.


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
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ruthiegirl
Thursday, August 29, 2013, 4:03pm Report to Moderator Report to Moderator

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You can minimize the leaching of chemicals from plastic by making sure the food is fully cooled before transferring into plastic containers, and then heating it up again in something non-plastic. I make an effort to do so myself, but when things  get hectic, it doesn't always happen. I figure I'm still better off eating compliant foods with no additives than if I don't manage to cook and freeze enough and I end up opening up canned foods instead.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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blue_skies77
Friday, August 30, 2013, 7:22pm Report to Moderator Report to Moderator

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I try to freeze meals - especially things like chili, soups and stews - in pint size wide-mouth Mason jars.  The straight wide-mouth jars are specifically marked freezer safe.  Then you don't have to worry about plastic chemicals.  You can buy a dozen jars very inexpensively.   I often use the vacuum sealer attachment with the flat metal lid before freezing them too.  Everything keeps very well.

Don't vacuum seal any "wet" items if you're not going to freeze them though... otherwise you could have a problem with botulism toxin, because of the anaerobic environment.

I love to vacuum seal nuts and other "dry" good though, and keep the glass jars in my refrigerator.  It keeps them fresh a long time.
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mwyandt
Saturday, September 7, 2013, 8:57pm Report to Moderator Report to Moderator

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Thanks, blue Those are great ideas! I really like mason jars; I make Christmas gifts with them every year with all the dry ingredients needed to make cookies. Then, the recipient just adds the milk and bakes them! Had not thought about freezing food in them, though. I invested about $40 for Rubbermaid containers--about 120 pieces. I might try to sell what I can and invest in Mason jars
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