Whole30 Meal Plan Week Two

WHOLE30 MEAL PLAN WEEK TWO!

Here we go. It’s been so busy around here that I’m not even sure what day it is! I do know I’m on my 10th day of Whole30, and so far so good. No serious withdrawals or cravings. Cutting down on the sugar and alcohol has helped me sleep more deeply. As we move into the week ahead, I’m super excited for the opportunity to interview Alex Snodgrass from Defined Dish in Houston on Monday night. She’s stopping here on the book tour for her amazing new cookbook. In other news, we have 5 spots available in our class Wednesday from 11am-1:30pm. Email melissa@smartinthekitchen.com to save your spot. We’re making seven new recipes, like a spicy chicken stir fry that takes about 10 minutes to put together, cauliflower gnocchi with a tangy sun-dried tomato pesto and delicious tahini-lemon dressing with greens.

SUNDAY

Texas Brisket Chili in the InstantPot from the Defined Dish cookbook. I left out the pinto beans to keep this Whole30. It smells DELICIOUS and was super easy to put together. I’ll make some steamed short grain rice to serve my kids (they love chili with rice!). For me, a small butternut squash that I plan to halve and roast at 400 for about 45 minutes (or until fork tender).

MONDAY

Since I’m headed to the Defined Dish book event tonight, I’m leaving dinner in the slow cooker. I updated my BBQ Pork Ribs recipe to give you ideas for how to make it Whole30 compliant. You can also make this with a pork tenderloin in the slow cooker. After the spice-rubbed tenderloin and sauce are in the pot, cover and cook on low for 4-4 1/2 hours or on high for 2 1/2-3. Serve with creamy broccoli slaw.

TUESDAY

In my cooking class tomorrow, we’re making frozen cauliflower gnocchi from Trader Joe’s to serve with our sun-dried tomato and “any greens” pesto (the photo above is my kale and basil pesto). Here are my tips for making TJs ever popular cauliflower gnocchi. The most important trick is NOT TO FOLLOW the directions on the package. Serve with Rao’s Marinara or your favorite pesto (minus the Parmesan). A big green salad with super simple salad dressing on the side.

Tips for Making Store-Bought Cauliflower Gnocchi

1. Do NOT follow package directions
2. Use a non-stick pan. I like Da Terra Cucina or Green Pan
3. Warm about 2 tablespoons avocado or extra-virgin olive oil in the pan on medium heat until it’s shimmery.
4. Add gnocchi frozen in a single layer. Don’t crowd the pan.
5. Do not try to flip the gnocchi too soon – wait for about 2-3 minutes until they are seared.
6. Flip the gnocchi with a flexible spatula, such as a fish spatula.
7. You may need to add another drizzle of oil when you flip and allow gnocchi to cook another couple minutes.
8. Have your sauce ready and waiting because this whole process goes fast!

WEDNESDAY

Whole30 Coconut Red Curry Soup with a side of rice for my kiddos. Here’s how to make it:

Coconut Red Curry Soup

1 tablespoon avocado oil

1 yellow or red onion, diced

1-inch piece fresh ginger, peeled and grated on a microplaner

2 tablespoons Thai red curry paste (I use Thai Kitchen brand)

1 carrot, sliced

1 red bell pepper, cubed

1 ½ cups cubed butternut squash (about half a small squash)

2 boneless, skinless chicken breasts or 4 boneless skinless thighs, cubed (optional)

13.5 ounces coconut milk (not low-fat)

2 cups chicken stock, vegetable stock or water

3 tablespoons fish sauce (I use Red Boat)

2 tablespoons brown sugar or coconut sugar (omit for Whole30)

2-3 tablespoons lime juice

Optional Garnish: Cilantro, Thai basil and/or red pepper flakes for additional heat

In a large pot over medium heat, warm the avocado oil. Add the onion and sauté for 3-5 minutes until soft and transclucent. Add the ginger and red curry paste and stir to combine.

Add the carrot, red pepper and butternut squash, salting the vegetables with about 1 teaspoon kosher salt, and stir to combine. Add the cubed chicken, if using, and stir.

Stir in the coconut milk, chicken stock, fish sauce and sugar. Stir to combine.

Add the lime juice and taste for seasoning. Add more salt if necessary.

Serve with rice or cauliflower rice.

THURSDAY

Making Defined Dish Whole30 Skillet Chicken Piccata. It’s a great weeknight dinner that’s tasty and quick. Serve with sautéd spinach.

FRIDAY

Sloppy Joe’s with Baked Sweet Potatoes. To make this Whole30, omit the Worcestershire or use balsamic vinegar instead (not an exact substitution, but it adds a sweet and sour note). Dark meat ground turkey can be substituted for the ground beef if you’d like. Wedge salads with Primal Kitchen Creamy Ranch on the side. Top your salad with sliced radish or halved cherry tomatoes for a little color.

SATURDAY

I’m making Teton Waters Ranch polish sausages on the grill with all the fixings on the side: pickles, relish, mustard, sauerkraut, etc! I’ll also cut some bell peppers and red onions to grill. If you don’t have a grill, use a grill pan on the stove or make my sheet pan sausage and peppers instead. TWR also makes Whole30 compliant burger blends (a Whole30 mixture of grass-fed beef and mushrooms, onions, etc) that my kids occasionally throw in a skillet for a snack. They’re a great thing to keep stocked in your freezer!