Whole 30: Day 1

it’s day 1 of the Whole 30 and i’m prepared and ready to go!

i created a meal plan for the week with breakfasts, lunches, dinners, and snacks and linked to the recipes i’ll need for each meal. (this isn’t new to me — i’ve been meal planning and using Pinterest for years now, and it makes life so much easier.) you can see my meal plan below with links to the recipes i’m using.

	breakfast	lunch	dinner	snack
Tuesday	Strawberry Pineapple Smoothie Bowl	Kale Chicken Caesar Salad	Crockpot Carnitas Sauteed Zucchini and Carrots	grapes
Wednesday	Strawberry Pineapple Smoothie Bowl	Kale Chicken Caesar Salad	Creamy Salmon Sweet Potato Noodle Bowls	apple with almond butter
Thursday	Country Potatoes, Bacon & Eggs	leftovers	Spicy Shrimp Over Creamy Spinach Caulirice	RX Bar
Friday	leftovers	Kale Chicken Caesar Salad	Ginger Lime Chicken Lettuce Wraps brussels sprouts	grapes
Saturday	Country Potatoes, Bacon & Eggs	leftovers	Steak Taco Bowls	apple with almond butter
Sunday	leftovers	leftovers	leftovers	RX Bar
			Instant Pot Zuppa Toscana

this week’s meal plan

i took some time yesterday and prepped the kale caesar salad — with one substitute — for lunches this week. i’m using the Primal Kitchen Caesar Dressing instead of making my own. i also made zuppa toscana for dinner last night, so i have that to eat on throughout the week as well.

for breakfast this morning, i made a strawberry pineapple smoothie from a recipe from Noshtastic.

i kept it super simple: frozen strawberries, canned pineapple (in 100% pineapple juice), mango, and coconut milk.

it tasted good, but next time, i’ll probably use frozen mango because this one wasn’t ripe enough and i learned that i don’t know how to cut a mango. i will also probably enjoy this as an actual smoothie bowl next time because it was missing the toppings, and even on Whole 30, you can still have fun with toppings! unsweetened flaked coconut and slivered almonds would be great additions.