Whole 30 Meal Plan Week #3
As I said a couple weeks ago in my first Whole 30 meal plan post I started the Whole30 Challenge on August 1, and I’ve now made it almost 25 days! It’s hard to believe there’s only five days left. It’s going well, but planning is essential to make this go smoothly or to have anything to eat at all!
Also, soon I plan to write more about the entire experience and give you details of how it went for me. I wanted to wait until the end to give you my opinion of it until I was past the this-is-the-most-miserable-thing-I’ve-ever-done stage, so I could be more positive. (Spoiler alert: Yes, unfortunately, that stage did exist, but the good news is that it doesn’t last forever.)
I’ll be prepping some food for the whole week on Sunday evening. That way meals throughout the week will be much quicker and easier. However, because of my schedule, I won’t be doing quite as much as I could ahead of time.
Last week I prepped sweet potatoes ahead of time and put them in the fridge, and they didn’t turn brown, so it was a success! I also was able to freeze a little more food than we really needed for last week, so I have a good head start this week.
What to Prep on Sunday:
*Boil partially, peel, and thinly slice some sweet potatoes – put in cold water in refrigerator
*Boil some whole sweet potatoes until partially cooked; remove skins; grate; freeze some and put some in cold water in refrigerator
*Boil some eggs for snacks and salads
Breakfast, each day: Scrambled eggs with chopped up peppers and spinach maybe some sweet potato hash browns, one serving of fruit.
Lunch: Leftover Italian Sausage, Potato, and Pepper Skillet and Green Beans
Dinner: Grilled Hamburgers, Roasted Kale
Lunch: Zuppa Tuscana Soup (sub sweet potatoes for white and coconut milk for cream) – double batch to freeze some, Roasted Broccoli
Dinner: Citrus Chicken on the Grill, Grilled Veggies
Lunch: Leftover soup, veggies
Dinner: Leftover grilled chicken, Green Beans
Lunch: Salad with Leftover Grilled Chicken & Boiled Eggs, Kale Chips
Dinner: Paleo Meatballs from the freezer, Green Beans
Friday (last official day of my Whole30)
Lunch: Trader Joe’s chili lime chicken burgers on the grill, veggies
Dinner: Greek Style Wedding Soup, Green Beans (Double batch of soup – freeze some)
Lunch: Eat out for first time in 30 days (sorry, this won’t be Whole30 compliant)!
Brunch: Scrambled Eggs, Fruit
Dinner: Rotisserie Chicken from Whole Foods – they are only $5.99 on Sundays
I’ve also created a board just for Whole30 compliant recipes, which you can follow if you’d like more ideas: http://pinterest.com/boilerchick/recipes-whole30/.
This post is linked up to Meal Planning Monday at orgjunkie.com
How did you cook your sweet potatoes after you prepared them ahead of time? We usually just bake them whole except for I leave one raw for my youngest son since he likes just slices of them. Reading your lunch ideas makes me think I may need to take a trip out to our Trader Joes 🙂
LauraJane SaysPost author
I do various things with them. Some go into soups, others go into a skillet and then get some meat and chicken broth added to it, some I grilled, and some I laid out flat on a cookie sheet and made sweet potato chips.
I’m curious to hear your results with the whole 30 meal plan. congrats on going so far with it! I’ve reduced my sugar intake quite a bit, and have focused on whole foods, but have been chicken to try it out 🙂