Hey there and Happy Monday! I hope you had a good weekend. My husband and older daughter were gone on a hunting trip but I was able to get outside on Saturday with my other 3 and enjoy the LOVELY weather Houston was experiencing! We’ve had tons of very cold (to us) weather with loads and loads of rain, so it was good to just see the sun!

I skipped doing the Whole30 meal plan Week 2 last week (oops) and hope you’ll forgive me! My Whole30 ends next Tuesday and I’m actually kind of sad about it. What my plan is (ahem) is to continue with Whole 30/ Paleo style eating during the week, then enjoy other foods on the weekends. Sounds reasonable, huh? I know I’m not allergic to wheat/grains/dairy so I think a few times a week won’t hurt. 😉

Anyway, let’s get down to this meal plan, shall we? (Be sure to read Week 1 here if you’re just getting started)

Sunday:

Breakfast- sausage and kale quiche, avocado, compliant orange juice

Lunch- meal out. Fajitas with meat, grilled veggies, salsa, guacamole, and lettuce wraps. No tortillas, cheese or sour cream.

Dinner- Crockpot Beef Bourginon (I used 1/2 cup red wine vinegar in place of red wine. Not quite as good as the original, but still very yummy), pan-fried potatoes, salad

 

Monday:

Breakfast- shredded potatoes sauteed in olive oil, avocado

Lunch- leftover Butternut Squash soup (roast a butternut squash with salt, puree. Add a can of pumpkin, 1/2 tsp. salt, pepper as desired, 1 can coconut milk, 1 cup chicken broth. Serve with toasted pumpkin seeds.)

Dinner- “hamburger” with no bun, oven-baked fries, sautéed kale,

Tuesday:

Breakfast- leftover quiche from Sunday, fruit OR compliant orange juice

Lunch- leftover Beef Bourguinon, sauteed mushrooms

Dinner- Thai Meatballs (also on Week 1 Meal Plan– definitely a favorite!); roasted cauliflower and green beans with salt, pepper garlic

Wednesday:

Breakfast- scrambled (compliant) chorizo and eggs, fruit

Lunch- salad with grilled chicken, celery, pumpkin seeds

Dinner- scallops seared in ghee, drizzled with fresh lemon juice (salt/pepper/garlic); roasted carrots and potatoes

Thursday:

Breakfast- shredded sweet potatoes sautéed in olive oil in an iron skillet (yum!), apple with cashew butter

Lunch- Turkey Italian meatballs, grilled tomatoes, baked potato with salt and garlic

Dinner- salad with pears, almonds, balsamic oil, vinegar

Friday:

Breakfast- smoothie made with kale, compliant orange juice, an apple, coconut milk, strawberries

Lunch- grilled shrimp, avocado, salad

Dinner- dinner out. Veggie lasagne and coconut curry soup. If you’re in Houston, Corner Table has amazing Paleo/Whole 30 options!

Saturday:

Breakfast- compliant breakfast sausage patties, scrambled eggs in ghee, strawberries

Lunch- salmon with tomato basil soup. (I was at a birthday party and this may have not been completely compliant but I did the best I could!)

Dinner- compliant chicken sausage on the grill; grilled carrots/squash/zucchini drizzled with olive oil and salt and pepper

 

Whew! That sums up week 2…. now on to work on Week 3!