I'm all ready to begin day 15 of my Whole30. One thing I've learned is how much I love having our meals planned. I have not followed them exactly due to changes of plans or availability of ingredients. That is okay. It gives me an idea for grocery shopping and makes staying Whole30 compliant easy.
Everyday: Coffee with collagen, maca & coconut oil, lots of water with lemon & lime
Monday-
Breakfast: Green eggs (eggs blended with spinach & garlic)
Lunch: Chicken tenderloins on greens with V&O
Supper: Crock Pot Chili, Ranch Dip & Veggies
Tuesday-
Breakfast: Swirly Crustless Quiche
Lunch: Leftover chili & veggies
Supper: Garlic-Herb Chicken Thighs (Against All Grain Meals Made Simple pg 120), Salad
Wednesday-
Breakfast: Swirly Crustless Quiche
Lunch: Leftover chicken & veggies from supper
Supper: Chicken & Rice Casserole (Against All Grain Meals Made Simple pg 140)
Italian Chicken Casserole
Thursday-
Breakfast: Cinnamon Banana Chia Pudding
Lunch: Leftover casserole
Supper: Creamy Dill Salmon (Against All Grain Meals Made Simple pg 198), Green Beans Almondine (AAGMMS pg 212), baked sweet potatoes
Friday-
Breakfast: Sweet potato hash
Lunch: Leftover salmon on greens
Supper: Beef Pot Roast with potatoes and carrots, green beans
Saturday-
Breakfast: Veggie Omelets
Lunch: Anything that needs to be eaten :)
Supper: Nut Encrusted Chicken breasts, fried potatoes & onions, broccoli
Sunday- Wing it as it's a day of rest, worship and family.
No comments:
Post a Comment