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.
|Tuesday||Strawberry Pineapple Smoothie Bowl||Kale Chicken Caesar Salad||Crockpot Carnitas|
Sauteed Zucchini and Carrots
|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|
|Saturday||Country Potatoes, Bacon & Eggs||leftovers||Steak Taco Bowls||apple with almond butter|
|Instant Pot Zuppa Toscana|
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.
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.
stay tuned for tomorrow’s recipe!