I don’t know about you, but it feels sooo good to get back to meal planning…and knowing that I’m actually going to follow them. These past few weeks have been an ugly mess of bad eating, lots of meals out and sugar (and other far worse stuff I shouldn’t eat) in everything.
This week’s meal plan is going to be interesting. I’m back on a Whole30 (that’s going to be a Whole60 as of today). I’m also working to start transforming what the rest of the family eats, with a lot of grace and an understanding that it’s going to be a slow transition. I’m so thankful to finally have a quiet week to focus in on making better choices!
I’m also going to continue with the following – it’s just so easy to plug in meals:
- 2 nights of soups/crockpot (bonus points for soups in the crockpot)
- 1 brinner (breakfast for dinner)
- 1 stir fry
- 3 nights: meat and two (meat and two veggie sides).
Whole30 Breakfast Options:
- Scrambled eggs (it’s the only way I eat them)
- Mashed butternut squash
- Chicken and apple sausage
- Blueberry “cereal” – blueberries, pecans, cinnamon, coconut flakes and coconut milk
- Leftovers (I’m trying something new with steam prepping veggies for quick stir fry’s that I’ll share if it works well for me)
- Zucchini chicken fritters
- Creamy cauliflower leek soup
- Lettuce wraps (leftover protein, avocado, tomato)
White rice (family – soaked, then cooked with homemade chicken stock)
Cauliflower rice (me – I’ll get around to posting my method soon)
Chicken soup (I’m all about the dill!)
Crockpot Chicken with Gravy
Mashed Cauliflower (me – using half of the steamed cauliflower from the night before)
Mashed Potatoes (family)
Bunless burgers with guacamole
Sweet Potato fries
Tri Tip (on the grill)
Roasted root vegetables (olive oil, garlic, salt and pepper)
dinner out – the Pastor is taking a much needed Sunday off and we’re hoping to do a bit of adventuring, but it will definitely be as Whole30 as possible!