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Back in May, I told you about some of the writing projects I’ve got going on — and now I’m sprinting straight toward a deadline for . This is what my life needs to look like for the next few weeks:

That means I need to batten down the hatches. Put my nose to the grindstone. Get down to business. Hunker down. [Insert your favorite cliche here.]

It also means I’m going to limit my blog posts, at least for this week, to my Whole30 recaps. But in September, I’ll finally be able to start writing — and posting — about the list of topics that cover the whiteboard next to my desk. I hope you’ll hang in there with me until then.

In anticipation of me spending more time typing and less time cooking, Dave and I came up with a very streamlined menu for the week. Admittedly, there’s not much variety, but the food is high quality, Whole30 compliant, and super tasty. If you find yourself having a particularly busy week sometime soon, you might want to adopt some of these ideas.

a double batch of Chocolate Chili
2 pounds of roasted boneless, skinless chicken breasts
3 pounds of roasted boneless, skinless chicken thighs
3 pounds of pan-browned grass-fed beef
2 pounds crockpot-roasted lamb cubes
raw veggies, cleaned and cut for eating: cucumbers, red bell peppers, jicama, snap peas
steam-sautéed veggies to reheat at meal time: broccoli, collard greens, cauliflower rice, cabbage
4 roasted sweet potatoes
1 roasted spaghetti squash
homemade mayo
homemade pesto

… plus there are lots of frozen veg and Applegate Farms turkey burgers in the freezer in case we run out of fresh. A turkey burger and frozen broccoli goes from ice cube to dinner plate in about 10 minutes.

The plan is to eat our usual breakfasts which we each cook ourselves, then at lunch and dinner, we’re splitting cooking duties. We’re alternating chicken and vegetables, ground beef and vegetables, and chili for lunches and dinners — and with all those raw materials in the fridge, it shouldn’t be boring. The chicken breasts will go into sautés (like the Hot Plates in Well Fed), as well as chicken salad with homemade mayo or tossed onto a big salad. The chicken thighs and lamb cubes will go into Hot Plates or be slapped on a plate with lots of raw veggies. The ground beef is for Hot Plates and Deconstructed Hamburger Salad. Plus there are always sardines and tuna salad to save the day. And chili… ah, Chocolate Chili.

Thanks for your patience while I crank out my final three chapters of the Dummies book. I can’t wait to start writing for all of you full time in September.