I started the Whole30 Challenge on August 1, and I’ve survived the first 11 days – 19 to go! If you’re not familiar with the Whole30, it’s a special 30 day diet where you avoid all gluten, all grains, all legumes (beans), all dairy (except eggs), all sugar (except those naturally occurring in fruit), all artificial sweeteners, and all chemicals. The next question most people ask when I tell them what I can’t eat is, “so what DO you eat?”
Great question! I can eat pretty much any meat that I cook up myself. Most already cooked meats like deli meat and rotisserie chickens have added ingredients. I can also pretty much any vegetable except white potatoes, corn, and peas. Nuts and seeds are okay, although I don’t like them. Also, fats such as coconut oil, olive oil, or coconut milk are allowed. Technically, I can also have 2 servings of fruit per day, but I often exceed that, and I’m not too worried about it.
In the coming weeks, I plan to write more about my experiences with the plan, why I chose to do it, what I’ve learned from it, and what I plan to do eating wise once the 30 days are up, but for now I wanted to share this week’s meal plan with you. This meal plan would work well for anyone wanting to eat healthier and is also pretty low in carbs.
Breakfast, each day: Scrambled eggs with chopped up peppers and spinach, one serving of fruit.
Lunch: Leftover “Chicken Fingers”, Roasted Broccoli
Dinner: Zuppa Tuscana Soup, Green Beans (Double batch of soup – freeze some)
Lunch: Leftover Zuppa Tuscana and Green Beans
Dinner: Ground Chicken seasoned with homemade taco seasoning in a lettuce “wrap”, Green Beans
Lunch: Leftover “tacos”, Roasted Broccoli
Dinner: Marinated Grilled Chicken (simple marinade with garlic, oil, and lime juice), Grilled Veggies
Lunch: Leftover Grilled Chicken and Veggies
Dinner: Lime Chile Chicken Burgers from Trader Joes on the Grill, Veggies
Lunch: Paleo Meatballs from the freezer, veggies
Dinner: Italian Sausage, Potato, and Pepper Skillet (use sweet potatoes instead of white)
Lunch: Leftover skillet
Dinner: Chile Lime Chicken Thighs (grilled), Grilled Veggies
Brunch: Scrambled Eggs, Fruit
Dinner: Rotisserie Chicken from Whole Foods
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/.
I also have this menu plan in Plan to Eat. You can follow me there with username LauraSmith.
This post is linked up to Meal Planning Monday at orgjunkie.com