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Meal Planning Made Easy With J&J Beef

By admin | In Nutrition | on January 29, 2013


We had a very successful first order from our new friends at J&J Grassfed Beef this month and had a full freezer to show for it.  Not only am I stoked to no longer be at the mercy of what is on sale at local grocery stores, I now have a wonderful selection of beef cuts in my fridge.  This exposure to cuts I’m not used to has rekindled my love of cooking.  Because if you have been eating clean for a while let’s face it, you have to do a LOT of cooking.  Nothing’s worse than going to a pricey restaurant only to realize you could have made it cleaner and tastier at home.  But this last year I’ve gotten bored of cooking.  With a little baby it’s easy to make excuses and order out instead (Thank god for Brian’s Bowls!).

This last week, though, I’ve made:

  • Beef meatballs encrusted with almond flour served over marinara and spaghetti squash
  • Flank steak with asparagus rice and caramelized onions
  • Broiled ribeye steak with roasted asparagus, garlic, and new potatoes
  • Chuck roast with carrots and parsnips in a Crock Pot
  • Beef Sausage with roasted butternut squash
  • Top sirloin steak with roasted brussel sprouts and bacon

With all the meat readily available, I started planning my meals around my protein.  I tried to minimize my cooking time by utilizing both the oven and the stovetop at the same time.  And we took the cooking out of breakfast by putting in crockpot meals before bedtime.   Also, putting in an order at Penzey’s Spices can help jazz up any meal.  Just be sure to read ingredients on spice blends as they often contain sugar.

What are your ways of streamlining your meal planning and cooking?

WOD 01.29.13

Power Clean 3×3

Amrap 2:
Box Jumps

Rest 1 Minute

Amrap 2:

Rest 1 Minute

Amrap 2:
Row (calories)

Rest 1 Minute

5 Comments to "Meal Planning Made Easy With J&J Beef"

  • Amanda says:

    January 29, 2013 at 6:33 AM -

    Ruth, thanks for the yummy ideas in the post. Great way to wake up in the morning… only to think about dinner all day.

    Something I really enjoy, roasting pork chops with various fruit – apples (yeah, that’s obvious) but peaches work well too. The acid in the fruit keeps the pork tender and prevents it from getting dry. Oregano, ginger, nutmeg, salt and pepper for flavor.

    FYSA, with the quality demand put on pork now, you don’t have to cook it all the way through (such as with chicken) so it’s another way to keep the pork moist.

    Great pic Colleen! It’s been so much fun partnering with you at CFI. Keep up the awesome work!

  • Jason says:

    January 29, 2013 at 7:15 AM -

    Wow, Ruth! Can I come eat at your house? The menu sounds awesome. Hope everyone is doing well!

  • Portia says:

    January 29, 2013 at 8:31 AM -

    I do a weekly cook-up for hot plates as described in Melissa Joulwan’s book Well Fed. So I brown a bunch of grass-fed ground beef, bake chicken thighs, and saute a bunch of veggies and throw them in my glass containers to mix and match with my obsessively organized spices throughout the week. In addition, I also cook about 2-3 recipes to mix in with the hot plates. This year my goal is to cook every recipe in Well Fed and both of Sarah Fragoso’s cookbooks. I end up doing about 2.5 hours of cooking on a Sunday for the whole week. I started Paleo in October so I figured if I can get through the cookbooks it will increase my cooking creativity and my domestic skills have gone through the roof!

    1. Ruth says:

      January 29, 2013 at 8:41 AM -

      Holy cow Portia I should have had you write this post!!!! And lol ‘obsessively organized!’

      @Jason, how are you stranger? Coming back anytime soon for a visit?

  • troy says:

    January 29, 2013 at 1:12 PM -

    Jason + Large Quantity Beef = Flatulence

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