Whole30 Meal Plan: Week 2
Here’s week two of my Whole30 meal plan, full of family-friendly weeknight dinners. There’s a lot going on this week! My kitchen reboot webinars (have you signed up?), the launch of my meal planning course, and a handful of online classes. Here we go!
I’m teaching two cooking classes today, one for the Football Wives Association of America (my husband is hiding in the background looking for NFL coaches) and a Memorial Hermann Resolution Challenge class. If you haven’t registered for the challenge, I highly suggest it! You’ll receive 4 weeks of healthy meal plans and recipes you can use again and again, plus much more! So that said, for dinner we’re having the spoils of my labor! Healthy seven layer dip to snack on made with Whole30 cauliflower hummus and white chicken chili for dinner. If you’re doing Whole30, substitute 2 cups chopped Yukon gold potatoes for the white beans. Add the potatoes when you add the garlic and greens chilies, and simmer until tender. You may need to add a little extra stock to loosen up the chili.
Today I’m working on a Whole30 latte recipe for Bering’s Hardware in Houston (local fave!) — they want to share a clean coffee recipe with their customers. It’s made with the best homemade almond milk if you want to whip up a batch. For dinner, it’s homemade Whole30 fish sticks and roasted lemon broccoli. YUM!
Whole30 Fish Sticks with Herb Dipping Sauce (Serves 4)
- 2 eggs
- 1 cup almond flour
- 1 cup coconut flour
- 1 heaping tablespoon Old Bay seasoning
- ½ teaspoon kosher salt
- 1 ½ pounds cod, cut into 1-inch strips
- Olive oil or avocado oil spray
- 1/2 cup mayonnaise (homemade or Primal Kitchen)
- ¼ cup minced flat-leaf parsley
- 2 tablespoons minced dill
- 1 tablespoon lemon juice, plus wedges for serving
- 1 teaspoon Old Bay
- kosher salt and fresh ground pepper to taste
Preheat oven to 425 degrees.
Place the egg on a small plate or shallow bowl and whisk with a fork. On another plate, stir together the flours, Old Bay and salt.
Dip the cod pieces in the egg, then roll in the flour mixture, pressing lightly to adhere.
Line a sheet pan with parchment paper. Place coated fish sticks on the pan and spray with the oil (this will help them brown). Bake in the upper third of the oven. Using a spatula, turn fish sticks once, about 5 minutes after going into the oven. Spray the other side with oil and cook until lightly browned, about 5 more minutes.
To make the dipping sauce, in a small bowl combine the mayonnaise, parsley, dill, lemon juice and Old Bay. Season with a sprinkling of kosher salt and fresh ground pepper.
Serve the fish sticks with dipping sauce and lemon wedges.
Nom Nom Paleo shredded Mexican beef. I’ll have supplies at the ready for lettuce tacos or bowls! Plus all the Whole30 toppings: pickled jalapeños, sliced radish, cilantro, pico de gallo and guacamole.
Today is my first Kitchen Reboot webinar! Hope you’re signed up, it’s going to be a great way to get our kitchens ready for 2021. I’m also opening the cart for my NEW meal planning course, The Smart Meal Plan Formula! The program starts January 25 and I hope to see you there! For dinner, I’m making a family fave! Instant Pot Chicken and Sausage Gumbo.
Tonight I’m teaching a class for busy moms with one of my favorite weeknight recipes, Honey Hoisin Pork tenderloin. You can adapt my marinade to make it Whole30 by using Primal Kitchen no soy teriyaki for the hoisin and coconut aminos for the tamari. You can just omit the honey or use date paste. Roasted Brussels sprouts and coconut cauliflower rice on the side.
Can I just have someone just bring me dinner in bed? And watch Netflix? Sounds like a plan! No school Monday, so it will be a nice refresh after getting back in a routine. If you need something easy to cook, I suggest the direction in this post for making Trader Joe’s cauliflower gnocchi and use Rao’s marinara to make it super easy!