Well, I am almost through my first week of the Whole30! I would say it’s going well so far, and hasn’t been too difficult. I am still working on adding new things to my meals and making sure they are more filling so that I don’t feel as much of a need to snack. Today I will be sharing my meal planning and prep for last week and maybe I will give you some ideas for the upcoming week!
Meal Plan 1/4-1/10
Sunday: Homemade pizza (last day before starting the Whole30!)
Monday: Baked salmon, roasted red potatoes, asparagus
Tuesday: Coconut crusted turkey burgers topped with avocado, sweet potato fries, roasted broccoli and cauliflower
Wednesday: Butternut squash with ground beef and onions with green beans
Friday: Paleo crock pot meatballs, spaghetti squash, salad
Saturday: Bison bacon sweet potato sliders, sauteed spinach
Breakfasts: Any kind of eggs with veggies and bacon, leftover veggies from dinners, egg frittatas
Lunches: Leftovers from dinners and salads with steak or chicken and veggies
Snacks: Baked plantain chips, apples, pears, berries, almonds, cashew cookie LARABARS, any food that was leftover in the fridge
Here is how I prepped this week:
-roasted spaghetti squash
-roasted sweet potatoes and broccoli
-made egg frittata
-cooked flat iron steak
-washed and cut berries
I’m kind of excited to try to branch out a bit this upcoming week as I am figuring out more about how much food we need for these types of meals to also allow leftovers.
What are you planning to make this week?
Are there any vegetables that I should try to incorporate into my meal plan for this upcoming week?
Do you have any good Whole30 recipes to share?Other ways to connect with me: Facebook / Twitter / Instagram Follow