Whole 30: Stocking the Fridge for Success

I'm getting ready for my 30 day healthy challenge that starts tomorrow (so happy it's not starting after a night that involved several bottles of Champagne, Jenna's ziti and Cards Against Humanity) and that means trashing the temptation and stocking the fridge to make it easier.

I know that if I let myself get hangry, I'll be more likely to veer off course, so my plan is to have lots of options. Also, I've looked over the recipes I was given and, well, meh. I'm picky. Lots of things gross me out. I'm going to make my own way and find things that work for my tastes *and* for the plan. 

I've been getting a lot of questions about what "the plan" is... basically, I'm going to try to stick to (as local as possible) meats, fruits and vegetables and am cutting out carbs, refined sugars and preservatives as much as possible.

My Fridge: The Day Before
Here's how I've got it set up (sourced from my local bodega + Dupont Circle farmers market):

Top Shelf is Meat: Eggs, Chorizo, Maple Bacon, Ground Beef, Sliced Turkey, Prosciutto and Duck Fat for cooking
2nd Shelf is Snacks: Fruit, Coconut Water, Olives, Snap Peas (also got some wasabi seaweed snacks that help give me a crunch taste)
3rd Shelf is Veggies: Mushrooms, Kale, Cauliflower, Broccolini (on the counter and not shown: avocados, sweet potatoes, onions, tomatoes, carrots, lemons and limes)
4th Shelf is Dairy/Dairy Subs: Heavy Cream, Coconut Milk 

I've learned that these paleo types are hard core... I'm not sure I can get my head there, but I'll do my best to stick with it for 30 days. Either way, I'll be honest in telling you if recipes and work arounds generally taste terrible, just fine or fantastic. Stay tuned...

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