Whole30 Menu- Week 2

Whole30 Menu- Week 2

To check out week 1’s menu click HERE.

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I think that our preparedness is what carried us through last week. We did realize that we need to stay on top of prep and thinking ahead to the next meal however (i.e. unfreeze your proteins in time). So our focus this week will be doing just that.

Snacks for “Hangry Hours”

There are snacks listed that will be prepared ahead of time. But we also have a few other snacks in the house to ward off “emergency hangry” hours. Kale chips, larabars, turkey meat, smoked salmon etc…

Preparing for the Week

  1. Saturday or Sunday: Grocery Shop
  2. Sunday: Pre-Cut yams & veggies for quicker cooking during mornings with Hash on the menu
    1. I have the veggies tossed into a larger plastic container  in the fridge with a small amount of water to keep them fresh. Bacon is in a second container.
  3.  Sunday or Monday: Make Frittata Muffins
    1. I love the “muffin” idea because they are SO easy to just grab a couple, throw a glob of guac, salsa, and voila breakfast complete.
  4. Sunday: Pre-mix Nut & Dried Fruit
    1. Homemade is so much cheaper and it takes three seconds to make. Throw it all into a big bag or fill small lunch baggies for ready-to-go snacks for work.
  5. Monday: Make Deviled Eggs

 


I have added the links to recipes when available. My Pinterest page has a lot of resources also, check it out!

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Day Eight

Breakfast: Yam Hash with Bacon, Bell Peppers, & Spinach with Fried Eggs

Snack: Smoothie- Almond Milk, Chia Seeds, Spinach, Broccoli, Cauliflower, Green & Yellow Zucchini, Banana, Pineapple, Strawberries

Lunch: leftovers Roasted Chicken & Roasted Red Potatoes

Snack: Trail Mix- almonds, pecans, roasted pumpkin seeds, dried cranberries, dried apricot, dried coconut chunks

Dinner: Smoked Salmon (store made- check New Seasons or Costco) with Steamed Asparagus with easy Hollandaise Sauce


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Day Nine

Breakfast: Frittata Muffins

Snack: Smoothie- Almond Milk, Chia Seeds, Spinach, Broccoli, Cauliflower, Green & Yellow Zucchini, Banana, Pineapple, Strawberries

Lunch: leftovers Smoked Salmon (store made- check New Seasons or Costco) with Steamed Asparagus with easy Hollandaise Sauce

Snack: Deviled Eggs

Dinner: Baked Tilapia & Basil and Mint Yellow Squash Spiralized Salad


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Day Ten

Breakfast: Yam Hash with Bacon, Bell Peppers, & Spinach with Fried Eggs

Snack: Smoothie- Almond Milk, Chia Seeds, Spinach, Broccoli, Cauliflower, Green & Yellow Zucchini, Banana, Pineapple, Strawberries

Lunch: leftovers Baked Tilapia with Cherry Tomatoes, Shallots, & Yellow Squash

Snack: Trail Mix- almonds, pecans, roasted pumpkin seeds, dried cranberries, dried apricot, dried coconut chunks

Dinner: Czech Meatballs  and Cilantro Lime Cauliflower Rice 


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Day Eleven

Breakfast: Frittata Muffins

Snack: Smoothie- Almond Milk, Chia Seeds, Spinach, Broccoli, Cauliflower, Green & Yellow Zucchini, Banana, Pineapple, Strawberries

Lunch: leftovers Czech Meatballs  and Cilantro Lime Cauliflower Rice 

Snack: Deviled Eggs

Dinner: “Naked Hawaiian Turkey Burgers” with Spicy Zucchini Fries


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Day Twelve

Breakfast: Yam Hash with Bacon, Bell Peppers, & Spinach with Fried Eggs

Snack: Smoothie- Almond Milk, Chia Seeds, Spinach, Broccoli, Cauliflower, Green & Yellow Zucchini, Banana, Pineapple, Strawberries

Lunch: leftovers “Naked Hawaiian Turkey Burgers” with side of Sautéed Mushrooms & Zucchini

Snack: Trail Mix- almonds, pecans, roasted pumpkin seeds, dried cranberries, dried apricot, dried coconut chunks

Dinner: Lettuce “Tacos” with Stovetop Carnitas & favorite toppings


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Day Thirteen

Breakfast: Frittata Muffins

Snack: Smoothie- Almond Milk, Chia Seeds, Spinach, Broccoli, Cauliflower, Green & Yellow Zucchini, Banana, Pineapple, Strawberries

Lunch: leftovers Lettuce “Tacos” with Stovetop Carnitas & favorite toppings

Snack: Deviled Eggs

Dinner: Roasted Spaghetti Squash with Marinara Sauce (store bought)


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Day Fourteen

Breakfast: Yam Hash with Bacon, Bell Peppers, & Spinach with Fried Eggs

Snack: Smoothie- Almond Milk, Chia Seeds, Spinach, Broccoli, Cauliflower, Green & Yellow Zucchini, Banana, Pineapple, Strawberries

Lunch: leftovers Roasted Spaghetti Squash with Marinara Sauce (store bought)

Snack: Trail Mix- almonds, pecans, roasted pumpkin seeds, dried cranberries, dried apricot, dried coconut chunks

Dinner: leftovers Lettuce “Tacos” with Stovetop Carnitas & favorite toppings


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