Whole30: Week 1

 

For the next month I am committing to a Whole30, along with a group of people at my gym.  Though I normally eat a pretty Paleo-ish diet, this next 30 days will be a more strict protocol, with the goal of eliminating some pretty strong sugar cravings, relieving some digestive issues, and getting a handle on my energy levels.  I first did a Whole30 about 18 months ago and know that the results are certainly worth the extra effort in meal planning, grocery shopping and cooking.

Some of the recipes I plan may have some non-Whole30 ingredients.  I will be making substitutions or omitting those ingredients.  For example, on Monday my husband will grill hamburgers…..mine will be wrapped in lettuce instead of a bun. Same for the tacos on Tuesday.

So here’s my plan for Week 1:

Monday:  Burgers, roasted butternut squash, salad

Tuesday:  Chicken Tacos, Spanish cauliflower rice

Wednesday:  Darn Good Chili, roasted sweet potatoes, salad

Thursday:  Sautéed Chicken, sautéed greens, roasted broccoli

Friday:  Cumin Pork Tenderloin and sweet potatoes, salad

Saturday:  Steak Tacos, salad

Sunday:  Leftovers or breakfast for dinner

Today I am making this dish to have for breakfast most days.  Other days I’ll scramble some eggs with greens and onions.

I will roast a chicken in my slow cooker on Monday and have the pulled chicken on-hand to add to salads at lunch, or I’ll eat leftovers from previous dinners.

I’ll make this dressing (minus the sugar/honey) for salads, one batch with the red wine vinegar, one batch with balsamic vinegar.

For snacks I have hard-boiled eggs, nuts, fruit and almond butter, as well as some raw veggies (like carrots) cut up and ready to eat.

I will also be drinking lots and lots of water.  During my last Whole30 I found this to be very helpful.

 

 



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