Week 2 on the Whole30 is officially over, and I am DYING for some sushi and a Reese’s blast…not together, but definitely both. I received some great feedback last week after sharing my Whole30 Meal Plan: Week 1, and will continue to share what our average meal plan looks like through the remainder of the 30 days.
I’m also happy to answer any questions you have about what we typically eat, and I am always grateful when you send me your favorite recipes, so keep them coming!!
PS. You will probably see a couple of repeat recipes from last week, because there are a handful that are our absolute favorites and are constantly in rotation.
Breakfast: Scrambled eggs with hot sauce, bacon, and fruit.
Lunch: Chicken salad. Just make sure you are using Whole30 approved mayo and cutting out the croissant. I make 2-3 batches of this a week, and eat it regularly for lunch.
Dinner: Whole30 Chili, which can be found in the Whole30 book. This is one of JD’s favorite recipes, because its super filling, and is great reheated. Just note, the overall prep and cook time can take a while, so it’s not ideal for a quick dinner.
Breakfast: Coffee with unsweetened coconut milk, and a banana with cashew butter and cinnamon.
Lunch: Leftover chili – fast and simple.
Dinner: Pork chops with sweet potato fries. Just make sure to nix the parmesan. I also like to broil the potatoes for five minutes once they are done baking.
Breakfast: Fried eggs with sausage.
Lunch: Chicken salad and fruit.
Dinner: Taco Salad – I don’t make this in the crockpot, we just cook the meat like we would regular taco meat in a skillet. Then I like to make the avocado ranch dressing recipe, which is found in the Whole30 book. (This is a serious repeat recipe in our house…I’m talking sometimes twice a week, and is great as leftovers.)
Breakfast: RXBAR with coffee and unsweetened coconut milk.
Lunch: Leftover taco salad.
Dinner: Spicy shrimp with cauliflower mash (found in the Whole30 book) and roasted red potatoes with green beans.
Breakfast: Chorizo, Sweet Potato Frittata.
Lunch: Hot links with fruit.
Dinner: Bunless burgers with a fried egg and asparagus.
Breakfast: Twice Baked Breakfast Sweet Potatoes.
Lunch: Almond, Berry, Chicken Salad. Just be sure to cut the cheese and use a Whole30 approved dressing.
Dinner: Zoodles with Whole30 pesto and grilled chicken.
Breakfast: Banana with cashew butter and cinnamon, and coffee with unsweetened coconut milk.
Lunch: Chicken Salad
Dinner: Buffalo Ranch Chicken with homemade guacamole. This is another one of those recipes that we repeat weekly, because we love spicy food and it’s super easy to make.
Just like last week, my go to sweet tooth fix is without a doubt bananas with cashew butter and cinnamon. A couple of days ago, I ate it three times in one day, just because I wanted sweets so bad.
I’ve also had people ask me about what drink I get at Starbucks. I get the iced latte macchiato with coconut milk. Outside of regular black coffee, this is the only beverage I have found at Starbucks that is Whole30 approved, so if you happen to find another, please let me know!! 🙂