I posted a photo on Instagram a few days back while I was planning my Whole 30 meals for the week, and I promised to try and get a sample plan on the blog.
Planning is probably the reason that Whole 30 was successful for me the first time. And planning also means we eat 99% of the fruits and veggies and I’m not throwing them out at the end of the week. I like to plan three meals each day, and I try not to snack on Whole 30, but if I do need a snack, I just keep plenty of fresh fruits and vegetables on hand. I can grab a few raw carrots or an apple with almond butter, as needed.
Here’s what a typical week might look like. This is actually what we’ll be following starting tomorrow.
Here are the links (or recipes) for the breakfast options:
Sweet Potato and Sausage Cups- 2 medium sweet potatoes (peeled and shredded), 4 eggs, 2 crumbled chicken and apple sausages, pinch of salt, pepper and garlic powder. Mix together. Pour mixture into parchment lined baking cups and bake for 35 minutes at 400 degrees.
Crustless Quiche (I omit/add things based on the veggies that are in season/on hand)
Balsamic Tuna Salad: 3 cans compliant tuna, 1 shredded carrot, 1 tablespoon balsamic vinegar, 2 tablespoons Paleo mayo, mix together and serve as lettuce wraps.
Chopped Salad: Lettuce and as many chopped veggies as you have on hand, grilled chicken, and drizzled with balsamic vinegar and EVOO.
Chicken Sausage and Apple Skewers: Cut up a chicken and apple sausage link and brown in the skillet. Layer the sausage with apple slices on a skewer. Serve with steamed veggies.
Chicken Salad- You can find the recipe in this post.
Dinner (Ill cook a sweet potato or roast veggies to serve with the protein only dishes):
Cilantro Ginger Flank Steak– Leave out worcestershire sauce and add 1/4 c lemon juice
New Orleans Shrimp (be sure to make your own tomato paste and stock, so that it’s compliant)
I hope this helps with some of your Whole 30 planning! I can’t wait to get that wonderful energy back and make some positive changes in the New Year!