Which means I should be starting this month down 10 pounds and I have only lost 4. This is not acceptable so regardless of the fact that I may be going away at the end of this month, making this a Whole 26 (why in the world can I never complete a full 30 days!?!) I am going into this on a stronger mission than before.
Wish me luck?
I intended to share this with you before March 1st, but work and a much-needed week long vacation kinda messed up those plans. Regardless, here I am with the Whole30 Menu I plan to follow for this month.
Breakfast: prosciutto egg cups
Lunch: turkey roll ups, cucumber-carrot salad
Dinners: catalan-style garlic shrimp and scallops over zoodles with asparagus
orange chicken over cauliflower rice and stir fry veggies
pulled pork, homemade sweet potato fries, coleslaw
beef and vegetable soup
pan-fried gnocchi with bacon and green beans
Breakfast: blueberry chicken meatballs, oven-baked eggs
Lunch: thai pork and zoodle salad
Dinners: bacon wrapped chicken with onion gravy and asparagus
beef a la sichuan over cauliflower rice
pork medallions with mushroom sauce, green beans
shrimp scampi with zoodles
Breakfast: breakfast pizza
Lunch: peach balsamic rosemary chicken over cauliflower rice and asparagus
Dinners: kung pao meatballs, cauliflower rice, stir fry veggies
shredded beef ragu
crock pot turkey breast, baked sweet potatoes, roasted kale
oven-baked chicken and potatoes
pulled pork, oven-baked sweet potato fries, cucumber salad
Breakfast: triple berry crisp
Lunch: turkey, butternut squash and kale bites
Dinners: pan-seared gnocchi in butter sauce, roasted vegetables
shepherd’s pie with sweet potatoes
twice baked breakfast potatoes
Italian meatball zoodle soup
Weekends were also really hard for the last Whole 30. I didn’t have enough snacks hanging around that were Whole 30 approved that just left me wanting to eat things that I couldn’t, so here is a list of other recipes/items I have in the freezer/pantry or can easily be made on the weekends when I don’t feel like cooking. (I’m thinking about seeing just how many of the above and below recipes I can make and freeze on a non-busy weekend.)
dijon pork breakfast skillet
crock pot korean short ribs
caramelized scallops with thai cucumber salad
spicy basil zoodles
roast beef and apple sandwiches
Another one of the hardest things I encounter during a Whole 30 is the lack of condiments. Sure, you can make your own ketchup, mayo, salad dressing, etc. but I need to make a Whole 30 as convenient for me as possible which simply does not involve making my own condiments. However, there is this awesome company called Tessemae’s (which is actually local to me and I had no idea) that sells every condiment you could need, all made with approved ingredients.
Well, not all of their condiments are Whole30 approved but their website tells you the ingredients of each item, so it won’t be difficult for you to figure out what you can and cannot order. Currently in my fridge I have the Southwest Ranch Dressing, Mayo, Ketchup, Honey Mustard Sauce and BBQ Sauce.
I will warn you though, the ketchup doesn’t taste like your non-Whole30 approved variety of ketchup. To me, it tastes more like a tangy tomato-y BBQ sauce, but when you want to dip your sweet potato fries into something, it more than does the trick.