SUNDAY
Instant Pot Korean Short Ribs from Nom Nom Paleo look insanely delicious. Pair them with steamed broccoli or bok choy and tangy slaw. To make the slaw Whole30, use almond butter instead of peanut butter and coconut aminos instead of soy.
MONDAY
Spiralized zucchini with almond-sesame sauce. I’ll use coconut aminos instead of tamari and omit the honey. Top with chopped roasted almonds, cilantro, green onions and maybe a squeeze of lime. If this won’t fill up your kids, serve dumplings on the side. I buy the Trader Joe’s frozen dumplings (either veggie or pork) and my kids love them. If these flavors don’t sound tasty to you, use Rao’s marinara on the zucchini noodles.
TUESDAY
Stupid Easy Instant Pot Shredded Chicken. I’ll have mine in a jicama tortilla with a fresh batch of La Taqueria green sauce, avocado slices, jalapeño and cilantro. Here’s how you make it:
1½ pounds boneless skinless chicken (either breasts or thighs or combination of both)
¼ teaspoon garlic powder
1/8 teaspoon ground cumin
½ teaspoon salt
12-ounce jar salsa verde, or 1 ½ cups homemade tomatillo salsa (I use Trader Joe’s brand, which has no added sugar and is Whole30 compliant)
Slow Cooker Method:
Season chicken with garlic powder, cumin and salt and place in the bottom of the slow cooker. Pour in the salsa verde, cover and cook on high for 2-3 hours.
Remove chicken and shred with two forks. Place shredded chicken back into the crock pot with remaining salsa and keep warm.
Instant Pot
Season chicken with garlic powder, cumin and salt and place in the bottom of the Instant Pot. Cover with the salsa verde, close the lid and cook on the poultry setting for 20 minutes. When finished cooking, use the quick release or let the steam release naturally. Remove chicken, shred with two forks and serve.
WEDNESDAY
Last day of Whole30! We’re having taco night #2 and I’m not sad about it. Fish tacos with shredded cabbage and spicy crema, black beans in the Instant Pot for my family (obsessed with these) and kale guacamole. To make the crema, combine 1/2 cup Primal Kitchen mayo, 1 teaspoon chipotle paste, juice from half a lime and a little salt. Stir together and taste; adjust the seasoning if necessary.
THURSDAY
Grilled steaks drizzled with pesto, roasted Brussels Sprouts with bacon garlic aioli and steamed rice for kiddos. A couple notes on the pesto: If you’re on Whole30, just leave out the cheese. The pesto is delicious either way. Mix in any greens you want to use up: Kale, spinach, or arugula all work well. If you don’t have an avocado on hand, it’s just as good without it, but extra creamy with it. I may pop open a bottle of champagne or really good red wine to celebrate the end of a successful Whole30!
FRIDAY
Whole chicken in the crock pot (use it for quesadillas, sandwiches and salads over the weekend), mixed green salad with super simple salad dressing and baked sweet potatoes.
SATURDAY
To be honest, we usually go out to dinner Saturday night and I definitely no not plan to cook tonight! If you’re home and want something savory, make a big batch of lamb meatballs. To keep them Whole30, gluten-free and grain-free, use almond meal instead of bread crumbs. Serve with a big Greek salad.
Leave a Reply