WHOLE 30 MEAL PLAN WEEK ONE
Truth be told, I want to try Whole 30 for the month of October, but I’m a little scared. I’m jumping in and giving it a shot anyway. I’ve been pinning Whole 30 recipes and meal plans and taking copious notes.
The basic premise is if you eliminate sugar, grains, dairy and legumes for 30 days, your body has a chance to heal and recover from the effects of too many inflammatory foods. With an auto-immune condition (Hashimoto’s) and an addiction to sugar and seasonal “treats,” I could use a reset. I’m 75% there already, since we don’t eat many processed foods and I rely on vegetables for the bulk of my diet. But sugar! Are you with me? I love a warm and gooey homemade cookie, and don’t even get me started on the pumpkin squares I’ve been developing for my website!
So this week’s meal plan is Whole 30 compliant, with some tips to make the meal plan work for your whole family. Let me know your thoughts or if you have any good resources for Whole 30 inspiration. Research resumes starting now.
SUNDAY
We have a whole chicken that needs to be cooked, so we’ll have a Sunday night spatchcocked chicken and roasted vegetables. For the week ahead, a batch of Healthy Pumpkin Muffins for my kiddos’ school breakfast (not Whole 30, so none for me!). I’m using the Pinch of Yum recipe I’ve linked to here, but I’m subbing apple sauce for half the oil and gluten-free flour.
MONDAY
Thai Red Curry with Vegetables from Cookie and Kate, full of red peppers, carrots and kale. You could add cubed tofu for protein, or shredded poached chicken. I plan to use coconut aminos and leave out the sugar to make it Whole 30 compliant. Serve over riced cauliflower (Whole 30 version) or steamed rice. Trader Joe’s sells frozen cauliflower rice and pre-cooked frozen organic brown rice; I plan to stock up on both.
TUESDAY
Salsa Verde Shredded Chicken Tacos (in the Instant Pot). Get ready for the easiest dinner in the world. I usually make this in my slow cooker, but I’ll test it in the Instant Pot. You will need a yellow onion, salsa verde (I use Trader Joe’s brand), chicken breasts or thighs, lime and salt and pepper. I don’t use a recipe when I make this (watch my Insta stories Tuesday afternoon and I’ll show you how to throw it together). I’ve linked to a similar recipe, but we skip the cumin (not my husband’s favorite) and the jalapeño (too spicy for my kiddos). Use this quick and easy shredded chicken for salad, taco bowls or soft tacos. I’ll have mine with kale guacamole, cauliflower rice and roasted tomatillo salsa.
WEDNESDAY
Whole 30 Sloppy Joe’s, baked sweet potatoes and roasted okra. I came home with the most beautiful okra after visiting an urban farm last week, and there’s nothing better than sliced okra roasted at 400 degrees with a little olive oil and crunchy salt and pepper. Dare you to give okra another chance and try it. Or just roast broccoli instead!
THURSDAY
Slow Cooker Beef Stew with carrots and potatoes. Basically throw beef stew meat, veggies, broth and tomato paste in the slow cooker and cook on low for 8 hours. You can use frozen pearl onions from Trader Joe’s or chopped onions, small baby potatoes or cubed Russet potatoes, chopped carrots or baby carrots and mushrooms. Trader Joe’s has frozen shiitake mushrooms that would give this stew depth and flavor.
FRIDAY
I never quite know who will be around on Fridays and what we’ll want to eat. I’ll be detoxing at Deer Lake Lodge and drinking juice and tea, but the kids can choose from any of the things we have stocked in the freezer: chicken taquitos, lamb meatballs or Trader Joe’s vegetable dumplings and edamame.
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