Week 3 of my Whole30/Whole60 and I’m still going strong. There were a few rough days this week, but I was able to pull it out and stay true to what I know I need to be eating. I think victories over tough days like that are what makes a Whole30 so important for me.
We’ve got a fairly quiet week. No extra doctor’s appointments, no extra church activities. Both kids are finally back to school and I’ll be working on finding a new normal. I love weeks like this.
Whole30 Breakfast Options:
- Scrambled eggs (it’s the only way I eat them)
- Mashed sweet potatoes (after hard workout mornings)
- Chicken and apple sausage
- Blueberry “cereal” – blueberries, pecans, cinnamon, coconut flakes and coconut milk
- Zucchini chicken fritters
- Creamy cauliflower leek soup
- Lettuce wraps (leftover protein, avocado, tomato)
The best chicken you’ll ever eat (I made this for myself last week for lunch and yeah, it’s really, really good)
Roasted Fall Harvest (seriously love that blog & I’ve been dying to try this recipe for months now! Finally psyched myself up to buy Brussels sprouts)
Rosemary Pot Roast (one of my very favorites)
Mashed Cauliflower (rice the cauliflower first, mash half for tonight and save half for tomorrow)
Mashed Potatoes (for the family)
Chicken and Vegetable Lo Mein
Cauliflower Rice (me)
White Rice, soaked (for the family)
I have no clue – maybe chili leftovers?
What’s on your menu this week?
Shared at Org Junkie’s Menu Plan Monday, Musings of a Housewife’s Gluten Free Weekly Meal Plan, the Gluten Free Menu Swap at Gluten Free Goodness and the Healthy Branscoms What’s for Dinner. Need ideas for dinner? They’ve got them!