Thanks to some much needed down time between Christmas and New Year’s, I was able to plan out ALL Whole30 compliant dinners for the month on January! Even though I started my #JanuaryWhole30 on January 2, I am writing my “first week” post from Tuesday to Saturday. I will include Sunday in my “what I ate during week 2 of Whole30” post next week. What I ate Whole30 week 1 was a combo of tried and true favorites and some new recipes. I am working on finding that perfect balance between simplicity to keep things manageable and some variety to keep things engaging.
Ev and I played “best and worst” to get a feel for what meals he was into and what he didn’t like. This Shepherds Pie was our favorite. Carnitas – the meat was amazing but the overall meal sucked because of the lettuce. I usually use bib lettuce cups but I couldn’t find any at Trader Joe’s. I got endive instead and it was SO bitter. Never again.
Before this week I never made sweet potato hash and now it’s totally my jam in the morning to mix up my egg bake rotation.
Tuesday January 2
Breakfast – Baked home fries (red potatoes cut into bite sized cubes, ghee, and Primal Palate Meat & Potatoes Seasoning (also part of THIS awesome 3 pack). Baked frittata with peppers and Wellshire Farms paleo bacon. The frittata was MEH at best. I definitely overcooked it in my meal prep overload on Sunday. A girl in my group suggested using coconut milk/cream to make the eggs fluffy so I will try that mid week when I prep again.
Lunch: Turkey Taco Salad. I brown lean ground turkey in some ghee. Then I add my own taco seasonings – a mixture of chili powder, paprika, cumin, oregano, onion powder, garlic powder, and sea salt with a little bit of water to make the meat juicy. (Sorry I had to say the j- word. It was either that or MOIST!) Put the lettuce in a zip sandwich plastic bag to keep fresh (and for easy removal during reheat.) I prep this with Trader Joe’s guac, mild pico de gallo and Tessamae’s Habenero Ranch. I use THESE meal prep containers and THESE condiment containers.
Dinner: Pork Carnitas in Lettuce Cups. The meat was incredible. As I mentioned above, I swapped my usually bib lettuce leaves for endive. NEVER AGAIN! Soooo bitter and killed the meal.
Wednesday January 3
Breakfast: Baked home fries (red potatoes cut into bite sized cubes, ghee, and Primal Palate Meat & Potatoes Seasoning (also part of THIS awesome 3 pack). Baked frittata with peppers and Wellshire Farms paleo bacon.
Lunch: Turkey Taco Salad
Dinner: THIS Sweet Potato Chili with Trader Joe’s guac and mild pico de gallo. I want to cut down on the liquid next time and make it spicier. But the sweet potatoes are such a great addition.
Post workout snack: A piece of the frittata I meal prepped this afternoon with Wellshire Farms paleo bacon, peppers, onion, coconut cream, and red potatoes.
Thursday January 4
Breakfast: Trader Joe’s coconut water, caramel Starbucks coffee (k cup) with Califia creamer, frittata made with Wellshire Farms paleo bacon, peppers, onion, coconut cream, and red potatoes.
Snack 1: none
Lunch: Turkey Taco Salad. I need to way up my lunchtime portions. This has been my smallest meal of the day and I wind up starving by 2pm.
Snack 2: Chocolate Sea Salt RX Bar & an apple with cashew butter that I split with my 2 year old.
Dinner: Grilled chicken salad was the plan. But with over a foot of snow thanks to the bomb cyclone blizzard in Connecticut today there was no way a salad would do it! Instead I made THIS Shepherd’s Pie recipe and it was BOMB! See what I did there?!
Friday January 5
Breakfast: Sweet Potato Hash (Wellshire Farms paleo bacon, grated sweet potato), scrambled eggs, Trader Joe’s everything bagel seasoning (SO good). I topped it with some random cherry tomatoes and some slivers of onion that I roasted a few minutes with some olive oil, s & p. Everything Bagel Seasoning gives the taste of a bagel minus the bagel.
Snack 1: Surprisingly I had minimal appetite after breakfast and didn’t even eat lunch until 2.
Lunch: Super over Turkey Taco Salad and happy to be done with them for this week! A few days ago I threw some boneless skinless chicken breast and Tessemae’s lemon garlic dressing to marinate for emergencies. I roasted the chicken with the remainder of the bag of green beans I got for the Shepherd’s Pie. Kinda boring and totally unoriginal but it was compliant and did the job. The dressing is AMAZING and I’m sure with some effort on my end this could have been a kick ass meal.
Snack 2: Apple with cashew butter.
Dinner: Shepherd’s (Cottage) Pie was the plan. But we demolished it last night in the storm. I made White Chicken Chili in the instant pot last night so that’s dinner tonight. I froze half for another meal later in the month (or emergencies). It was ok but not my fave – Ev didn’t like the coconut taste.
Saturday January 6
Shopping day! Trader Joe’s is my overall go to. Then I grab things at Whole Foods using Instacart that I can’t find elsewhere (Wellshire Farms paleo bacon, Applegate Chicken Apple Sausage, Califia Farms Creamer, and I plan on trying Forager Project Unsweetened Cashewgurt for some different recipes.)
OH! In case you missed it, I am hosting an awesome giveaway with Primal Kitchen – they are giving one of my readers their Whole30 Advanced Kit! Enter at the end of YESTERDAY’S POST!