Paleo Batch Cook Guide 101 – Tips, Recipes & Best Tools!

I generally am not a batch-cooker by nature unless life gets real hectic, real fast. Every time I do batch cook though, I wonder why I don’t do it more often. Having the ability to simply reheat a well-balanced meal is a veritable life saver for the average gal, AIP/Paleo or not! There’s a reason the freezer aisles of grocery stores are so heavily stocked with entrees, sides, and desserts. We love modern conveniences, but convenience food is not something I promote. Homemade food that just happens to be stored and reheated in a convenient manner, on the other hand, is something I can get behind!With baby due in less than 4 weeks, I have been batch cooking up a storm in my kitchen! My “push present” from my husband is even a small deep freeze for our garage, so I have a place to store all of my containers of soups, skillets, and plantain waffles! Inspired by my psychotic need to nest, this post includes some of my favorite G&E recipes that would make excellent AIP or Paleo batch cook meals for all you busy mommies, single ladies, or married gals with husbands that have endless appetites (ahem, mine.) I have included a short and manageable list of items that I have found to be essential for my batch cooking adventures as well as some of my favorite batch cook recipes! A well-stocked kitchen has been of endless value to me because the right tools and containers can turn a batch cook session from a pain in the tooshie to something fairly enjoyable! I have found the best types of dishes for batch cooking and reheating including: broths, soups, stews, stir-frys, skillets, and Instant Pot all-in-one meals! My new recipe for Plantain Waffles has also been a big success for batch cooking and reheating on busy mornings with a side of sauteed greens!Some tips to make each batch cooking session more manageable….

  1. Prep all ingredients in advance so you have your “mise en place” all set-up, making the actually cooking process a breeze. 
  2. Clean as you go! Either have a helper doing dishes and putting them away, or take mini breaks to do this yourself. 
  3. Don’t load yourself down with more than 2 or 3 dishes in one day. It’s amazing how tiring just doubling or tripling a few recipes can be. Set aside 4 days out of the month to batch cook 2 to 3 dishes, which should give you enough for anywhere between 64 to 96 individual servings providing each recipe contains 8 servings! 

TOP 5 PRICELESS BATCH COOK NECESSITIES!INSTANT POT 7-IN-1 PYREX 11-CUP GLASS STORAGE CONTAINERSLODGE CAST-IRON 12-INCH SKILLETHEFTY GALLON-SIZE FREEZER BAGSDANBY 3.8 CUBIC FOOT CHEST FREEZERCreamed Mushrooms, Potatoes & Smoked Turkey

  • Triple Batch! 3x Ingredients
  • Use medium saucepan for Creamy Sweet Potato Base
  • Use 12-inch large skillet for Mushrooms & Turkey, adding the mushrooms in two batches once the first batch is wilted. 
  • Prepare recipe as directed.
  • Transfer to a large, shallow glass freezer and oven-safe dish and let cool completely until room temperature. Cover with a lid.
  • Freeze for up to 3 months!
  • Reheat by defrosting in refrigerator overnight and baking the following day, uncovered, at 350 degrees until warm. 

Prosciutto Meatloaf Muffins with Fig Jam

  • Double Batch! 2x Ingredients
  • Use two 12-muffin pans
  • Use a small saucepan for the fig jam
  • Prepare recipe as directed
  • Transfer meatloaf muffins to a wire rack, ensuring they do not touch. Place in freezer to freeze them individually before transferring to a freezer safe glass dish or plastic bag to store. 
  • Freeze for up to 3 months!
  • Reheat individually in a toaster oven at 350 degrees until warm or reheat in larger batches by placing on a cookie sheet and heating in a 350 degree oven until warm. Broil the top for 2 minutes to re-caramelize the fig jam. 

Golden Chicken & Kale

  • Double Batch! 2x Ingredients
  • Prepare recipe as directed but cook in two batches.
  • Transfer chicken, kale, and sauce to large glass container and let cool uncovered until room temperature. Cover with a lid. 
  • Freeze for up to 3 months!
  • Reheat by defrosting in refrigerator overnight. Heat in covered skillet over medium heat until warm and the sauce is bubbly OR reheat lightly covered in foil in 350 degree oven until warm. 

Paleo Flourless Lemon Poppy Waffles

  • Triple Batch! 3x Ingredients
  • Prepare recipe as directed. Depending on size of your blender, you may need to blend in batches. 
  • Let waffles cool completely on wire rack before wrapping individually in small squares of parchment paper and placing in a freezer safe plastic bag. Ensure all air is sealed out of the bag.
  • Freeze for up to 3 months!
  • Reheat by placing waffles directly on top oven rack 6 to 8 inches away from the broiler element and broiling at 400 degrees until crisp on warm on each side. 

Creamy Smothered Beef & Artichokes

  • Double or Triple Batch! 2x or 3x Ingredients
  • Prepare recipe as directed in your Instant Pot. 
  • Transfer to a large shallow freezer-safe glass dish and cool until room temperature. Cover with a lid. 
  • Freeze for up to 3 months!
  • Reheat by defrosting in refrigerator overnight and placing lightly covered in foil in 350 degree oven until warm.

Nightshade-Free Cuban Picadillo

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