Whole30 Meal Plan Week One
Let’s go, January. If you’re anything like me, the past couple months have been a constant stream of cookies, cocktails and carbs. Time to embrace a new year and start it off with healthy habits, lots of whole foods, vegetables, healthy fats and grass-fed meats and wild-caught seafood. There are a couple Whole30 dinners in last week’s meal plan, and you can also browse past Whole30 meal plans and recipes in my Whole30 section. Find more ideas in the Whole30 section of my Pinterest.
I need an easy dinner that will work well after a travel day. I’d love to throw a sheet pan of buffalo chicken wings in the oven and call it a night. I’ll cut some carrot and celery sticks and pick up some Whole30 approved Tessemae’s or Primal Kitchen Ranch Dressing. You can make a big salad or some steamed broccoli to accompany this, or just get your fill of celery sticks instead!
Egg roll bowls. Skip the mirin and use coconut aminos instead of tamari to make it Whole30 compliant. You can keep these vegetarian or add a pound of ground pork or dark meat chicken. Just sauté the meat and remove from the pan before sautéing the vegetables. Combine it all at the end.
I’m traveling to Atlanta for a speaking engagement and cooking class, which could be slightly tricky for my Whole30 kick off. I researched Whole30 travel tips, and plan to pack Trader Joe’s olives, cashew packs and Lara bars for the flight and hotel. For dinner, I’ll leave my family a pot of dairy-free tomato soup or roasted red pepper and tomato soup and they can make grilled cheese or quesadillas to dunk in their bowls.
Try the InstantPot Gumbo that I shared on Instagram last week. Use compliant Andouille sausage (I like Teton Waters Ranch, Pederson’s or Niman Ranch) and make sure there’s no added sugar in your tomato paste. Serve with a scoop of cauliflower rice, sliced green onions and Crystal hot sauce.
Chili-lime flank steak on the grill. Roast some root vegetables on the side (follow the recipe linked, but skip the honey to keep it Whole30). Go ahead and make a double batch of the veggies, they’re great on salads. Speaking of salad, a simple arugula salad with super simple salad dressing sounds perfect.
An easy make-your-own taco bar. Shredded chicken tinga tacos are so tangy and flavorful. Delicious stuffed into half an avocado or roasted pepper, on top of Mexican cauliflower rice or salad greens. Top with avocado, shredded cabbage or thinly sliced radish and cilantro. A drizzle of La Taqueria Green Sauce or pickled red onions would be so delicious.
Invite friends over and serve slow-roasted salmon or simple roasted salmon with chermoula sauce on the side. I’ve never met an herby green sauce I don’t like, but this North African condiment is one of my favorites. It’s delicious with roasted chicken or vegetables, and of course fish! Top it off with a shredded Kale Caeser:
Be sure to cut out the center stem out of the kale leaves before finely slicing them for the salad. I use Primal Kitchen or Tessemae’s mayonnaise when I want to keep this recipe Whole30 compliant.
1 teaspoon anchovy paste, or 1 anchovy filet minced
1 garlic clove, grated on a microplaner
2 level tablespoons Dijon mustard (check ingredients to make sure no sugar added)
2 tablespoons lemon juice
2 tablespoons compliant or homemade mayonnaise
1/3 cup extra virgin olive oil
12-14 stalks Tuscan or lacinato kale
Kosher or sea salt
In the base of your salad bowl, add the anchovy paste, the grated garlic clove, mustard, lemon juice and mayonnaise. Mix well to combine.
Slowly drizzle in the olive oil while whisking to emulsify. Transfer dressing to a glass jar.
Remove the center stem from the kale and slice very thin. Add greens to the salad bowl and toss with dressing to combine — you may not need all of it, so start with just a sprinkle. Top with a little course kosher or sea salt and serve.