Why Meal Planning Makes Me Smile
When I was a little girl, my grandma would sit at the kitchen table every Sunday with a pencil and a notebook. She planned every meal for the whole week. I thought she was crazy. Now I understand. Planning saves time, money, and so much worry.
This Whole30 meal plan from Caroline Chambers is like having a friend help you cook. Everything is laid out day by day. You don’t have to ask “what’s for dinner?” every night. Doesn’t that feel good?
I still laugh at how I used to run to the store at 5 pm with no idea what to make. That’s why planning matters. It makes your whole week easier.
What is your biggest kitchen struggle? Is it finding time or knowing what to make?
The First Bite of Day One
Day one starts with something simple. Slow-scrambled eggs with spinach and bacon. The trick is to cook the eggs low and slow. Don’t rush them. You want them soft and a little wet looking. That is where all the creaminess comes from.
I also love the bacon trick. Put it between paper towels and microwave it. No grease splatters everywhere. My kitchen stays clean. That makes me happy.
Lunch is chicken sausage with peppers and onions. It cooks fast in one pan. Less dishes means more time to sit and eat. Doesn’t that sound nice?
Dinner is a salsa chicken burrito bowl. You eat half tonight and save half for tomorrow. That is what I call being smart with your food. *Fun fact: Leftovers are not boring if you plan them into your menu on purpose.*
What is your favorite way to eat leftover chicken?
A Little Story About Sweet Potatoes
On day two, you make taco stuffed sweet potatoes. This reminds me of the first time I tried sweet potatoes as a grown up. I only ate them from a can before. A whole sweet potato felt scary.
Now I know better. You cut them in half. Add a little water to the bowl. Cover it up. Microwave until soft. Then mash the insides with a fork and add ghee. It is like magic.
You stuff it with leftover salsa chicken and avocado. It tastes like a taco but sweeter and warmer. My grandkids ask for this all the time.
This matters because sweet potatoes have lots of good stuff in them. They help your body feel strong. Plus, they taste like dessert for dinner. Who doesn’t love that?
Crispy Eggs and a Trick I Learned
Day three has crispy fried eggs. The secret is hot pan and lots of ghee. When the egg hits the pan, it should sizzle loud. That crunch around the edge is the best part.
You cook bacon first. Then you use the bacon grease for the spinach. Never throw away bacon grease. It adds flavor to everything. My grandma would slap my hand for wasting it.
Lunch is beef and broccoli stir fry. Everything cooks in one pan again. The sauce has coconut aminos and nut butter. It tastes rich and salty, but it is still healthy.
Why does this matter? Because you learn to use ingredients in new ways. Nut butter is not just for sandwiches. It makes sauces creamy and smooth.
Have you ever tried nut butter in a savory dish? Tell me about it.
The Best Part of Day Four
Breakfast is sausage and Brussels sprouts hash with eggs. I know Brussels sprouts can sound scary. But when you shred them small and cook them in sausage grease, they turn sweet and soft.
You make little holes in the hash. Crack an egg right into each hole. Cover the pan and let the eggs steam. The yolks stay runny and golden.
Lunch is tuna salad stuffed into an avocado half. I still laugh at how simple this is. You mix tuna with mayo, pickles, and celery. Then you scoop it into the avocado like a little boat. It looks fancy but takes five minutes.
Dinner is a sheet pan meal. You roast chicken with cauliflower and fennel all at once. One tray. No stirring. No watching. Just let the oven do the work.
Doesn’t that smell amazing? Roasting vegetables makes your whole house smell cozy.
Making the Week Finish Strong
By day five and six, you use up everything you made before. You warm up leftover cauliflower and top it with fried eggs. You mash sweet potatoes and eat them with leftover chicken.
This is why meal planning matters. You never throw food away. Every single ingredient gets used for something good. Your wallet thanks you. The earth thanks you too.
Day six has crispy pork lettuce wraps. You cook the pork with mushrooms. Then you wrap it in lettuce leaves like a little package. My grandkids call them “inside out tacos.” They get to build their own. That makes eating fun.
Day seven is easy. You eat leftovers from the frittata and the tuna salad. You chop everything together with grapes and greens. It feels fresh even though it is from earlier in the week.
*Fun fact: Many Whole30 meals taste even better the next day. The flavors get cozy together in the fridge.*
What meal from this week would you try first? I would love to know.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Eggs | 2 per person | For slow-scrambled eggs |
| Ghee | 2 teaspoons | For scrambling eggs |
| Spinach | Several big handfuls | For breakfast and throughout |
| Bacon | 1-2 pieces per person | Day 1 breakfast |
| Oil (cooking) | 1 tablespoon | For chicken sausage and peppers |
| Red onion | 1 large, thinly sliced | For lunch Day 1 |
| Red bell pepper | 1, thinly sliced | For lunch Day 1 |
| Yellow bell pepper | 1, thinly sliced | For lunch Day 1 |
| Chicken sausages | 2 to 4, sliced 1/4-inch thick | For lunch Day 1 |
| Fresh basil | 1/4 cup, thinly sliced | For garnish |
| Red wine vinegar | Splash | For various recipes |
| Garlic powder | To taste | Throughout |
| Red pepper flakes | To taste | Optional heat |
| Salsa chicken (prepared) | As needed | For burrito bowls and stuffed potatoes |
| Ghee | 1 tablespoon | For cauliflower rice |
| Scallions | 2, sliced | For burrito bowls |
| Garlic cloves | 3, minced | For cauliflower rice |
| Cauliflower rice | 1 bag | For burrito bowls |
| Lime | Juice of 1 | For burrito bowls |
| Cherry tomatoes | Sliced, to taste | For topping |
| Nut cheese (compliant) | To taste | For bowls and potatoes |
| Avocado | Diced, to taste | For bowls and salads |
| Cilantro | To taste | For garnish |
| Green hot sauce | To taste | For serving |
| Ground sausage | 1/2 pound | For Day 2 breakfast |
| Bell pepper | 1, sliced | For sausage egg skillet |
| Zucchini | 1, chopped | For sausage egg skillet |
| Kosher salt | 1/2 teaspoon | For skillet |
| Black pepper | 1/4 teaspoon | For skillet |
| Tomato sauce | 2 cups | For skillet |
| Eggs | 4 | For skillet and various meals |
| Sweet potatoes | 2 | For taco stuffed potatoes |
| Water | 2 tablespoons | For cooking sweet potatoes |
| Pickled jalapeño | To taste | For stuffed potatoes |
| Hot sauce | To taste | For serving |
| Beef (ground or steak) | Double recipe amount | For burger salad and stir fry |
| Broccoli florets | 4 cups, bite-sized | For beef and broccoli stir fry |
| Coconut aminos | 3 tablespoons | For stir fry |
| Red wine vinegar (or rice) | 1 tablespoon | For stir fry |
| Compliant nut butter | 1 tablespoon | For stir fry sauce |
| Fish sauce (optional) | 2 teaspoons | For stir fry |
| Sriracha or hot sauce | To taste | For stir fry |
| Toasted cashews | Chopped, to taste | For stir fry |
| Brussels sprouts | 1 pound, shredded | For Day 4 breakfast |
| Ground sausage | 1/2 pound | For hash |
| Garlic powder | 1/2 teaspoon | For hash |
| Tuna (canned) | 3 cans | For tuna salad |
| Mayo (compliant) | 1/3 to 1/2 cup | For tuna salad |
| Dill pickles | 1/3 cup, chopped | For tuna salad |
| Celery stalks | 2, finely chopped | For tuna salad |
| Dill pickle brine | 2 tablespoons | For tuna salad |
| Yellow mustard | 1 tablespoon | For tuna salad |
| Dried fruit (raisins/apricots) | 3 tablespoons, chopped | For tuna salad |
| Avocados | 2 | For stuffed avocado |
| Greens (mixed) | As needed | For salads |
| Whole30 vinaigrette | To taste | For dressing |
| Lemon juice | To taste | For dressings |
| Olive oil | To taste | For dressings |
| Chicken (roasted) | Double quantity | For sheet-pan meal |
| Cauliflower | Double quantity | For sheet-pan meal |
| Fennel | As needed | For sheet-pan meal |
| Green sauce (prepared) | As needed | For chicken leftovers |
| Cashews | Chopped, to taste | For chicken meal |
| Pork (ground or chops) | Double recipe amount | For lettuce wraps and cabbage |
| Mushrooms | Double recipe amount | For lettuce wraps |
| Shredded green cabbage | 1 (10-16 oz) bag | For pork and cabbage |
| Sriracha almond butter sauce | Leftover | For cabbage |
| Grapes | 1 cup | For chopped tuna salad |
| Toasted nuts (mixed) | 1/3 cup, chopped | For tuna salad |
| Roasted/raw vegetables | Leftover, to taste | For tuna salad |
Slow-Scrambled Eggs with Spinach and Bacon (Day One, Breakfast)
Good morning, sweetie. Let’s start your Whole30 week with something cozy. I love making these eggs because they take a little patience, but oh my, they are worth it. The secret is cooking them low and slow so they turn out creamy, not dry. Doesn’t that smell amazing already?
Step 1: Warm 2 teaspoons of ghee in a non-stick skillet over medium-low heat. Ghee is like butter’s golden cousin, and it won’t burn easily. Crack in 2 eggs per person and stir with a spatula until the yolks and whites are combined. Season with a pinch of salt and pepper.
Step 2: Keep stirring the eggs every 30 seconds or so. You want them cooked through but still looking very wet and soft. This takes about 4 to 5 minutes. (Here’s a hard-learned tip: don’t turn up the heat to rush it. You’ll get dry, rubbery eggs, and nobody wants that.)
Step 3: Tear up several big handfuls of fresh spinach and add it to the pan. Stir it into the eggs for the final 2 minutes. Watch the spinach wilt down into those soft curds like magic. I still laugh at how much spinach fits in one pan before it shrinks.
Step 4: Now for the bacon. Line a plate with 2 paper towels, then lay 1 or 2 pieces of bacon on top. Cover them with two more paper towels. Microwave for 1 1/2 minutes, then keep cooking in 30-second bursts until the bacon is crispy the way you like it. My grandson prefers his almost burnt—do you like it chewy or crunchy? Share below!
Step 5: Divide the creamy eggs and crispy bacon between two plates. Serve it up while everything is warm. You have a whole week of tasty meals ahead, and this breakfast is a lovely, gentle start.
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 2 servings
Category: Breakfast
Three Fun Twists on This Breakfast
Make it veggie-friendly: Swap the bacon for sliced mushrooms sautéed in ghee. They get brown and salty, and they’re just as satisfying. Add a sprinkle of nut cheese on top for extra creaminess.
Spice it up: Before you add the spinach, toss in a pinch of red pepper flakes with the eggs. It gives a little warmth without being too hot. Drizzle with green hot sauce at the end for a zesty kick.
Go seasonal: In spring, swap the spinach for fresh asparagus tips cut into small pieces. In fall, use chopped kale. Both cook down the same way and add a lovely, earthy flavor. Which one would you try first? Comment below!
How to Serve and What to Sip
These eggs are wonderful all on their own, but you can add a side of fresh fruit if you want something sweet. A few berries or half an apple alongside is perfect. For a crunchy garnish, sprinkle a few toasted cashews over the spinach—my neighbor Betty taught me that trick.
If you’re having a grown-up brunch, pair this with a glass of sparkling water with a squeeze of lime. For a cozy breakfast at home, a warm mug of herbal tea, like peppermint or chamomile, feels just right. Which would you choose tonight?
Make Ahead and Store Like a Pro
This meal plan uses a lot of leftovers on purpose. That is the secret to a busy week. You cook once and eat twice.
Store your cooked meats and veggies in glass containers. They stay fresh in the fridge for four days. Reheat them gently in a skillet with a little ghee or water. This keeps them tender, not dry.
I remember the first time I tried batch-cooking. I made too much salsa chicken. I worried it would go bad. But the next day, it was even more flavorful. The spices had time to get friendly with each other.
You can also freeze extra portions. Put them in freezer-safe bags. Label them with the date. They last for three months. Just thaw overnight in the fridge. Have you ever tried storing it this way? Share below!
Why does this matter? It saves you time and money. You will not toss out good food. And a prepped meal makes a tired evening feel easy.
Three Common Problems and Easy Fixes
First problem: your eggs turn out rubbery. This happens when you cook them on high heat. Always use medium-low heat for scrambled or fried eggs. Stir gently. Take them off the stove while they still look a little wet.
I once made a frittata that came out like a hockey puck. My grandma laughed and showed me her trick. Cover the skillet with a lid for the last few minutes. The steam helps the top cook softly.
Second problem: your vegetables go mushy. The fix is simple. Cook them in a hot, dry pan. Do not crowd them. Give them room to brown. That is where the flavor lives.
Third problem: your sauce is too watery. Let it simmer uncovered for a few extra minutes. The liquid will cook off. The taste will get richer. Which of these problems have you run into before?
Why does fixing these problems matter? It builds your confidence in the kitchen. You learn to trust your eyes and nose over a timer. And your food will taste like you really cared.
*Fun fact: Ghee is clarified butter. It has a high smoke point, so it will not burn easily. That makes it perfect for frying eggs and veggies.
Your Top 5 Questions Answered
Q: Is this meal plan gluten-free?
A: Yes. Whole30 removes grains, so there is no wheat, barley, or rye. Just check your coconut aminos and hot sauce labels. Some brands sneak in gluten.
Q: Can I make the breakfast frittata ahead of time?
A: Yes. Bake it the night before. Let it cool fully. Cover and keep in the fridge. Slice and reheat for a quick morning meal.
Q: What if I do not like cauliflower rice?
A: Swap it for shredded cabbage or zucchini noodles. Both cook the same way and work well with the toppings.
Q: Can I double the recipes for a bigger family?
A: Yes. The notes in the plan tell you exactly what to double. Use a larger skillet or a sheet pan. Keep an eye on cook times; they might be a little longer.
Q: Any tips for when I am in a rush?
A: Use pre-shredded veggies and pre-cooked sausage. They save you ten minutes of chopping. Which tip will you try first?
A Warm Goodbye from My Kitchen to Yours
I hope this meal plan fills your home with good smells and full bellies. Cooking like this does not have to be hard. It just takes a little love and a little planning.
Remember, you are the chef of your own family. Trust yourself. Taste as you go. Adjust the spices to fit what you like. That is how real cooking works.
I would love to see your beautiful bowls and happy plates. Have you tried this recipe? Tag us on Pinterest! Your photo might inspire someone else to start cooking.
Thank you for spending this time with me. Keep stirring, keep tasting, and keep sharing your stories.
Happy cooking!
—Chloe Hartwell
Caroline Chambers 7 Day Whole30 Meal Plan
Description
Simplify your Whole30 with Caroline Chambers’ 7-day meal plan. Delicious, prep-friendly recipes for a successful reset.
Ingredients
Day One – Breakfast: 2 eggs per person, 2 teaspoons ghee, salt, pepper, several big handfuls of spinach, 1-2 pieces of bacon per person.
Day One – Lunch: 1 tablespoon oil, 1 large thinly sliced red onion, 1 thinly sliced red bell pepper, 1 thinly sliced yellow bell pepper, salt, pepper, 2 to 4 chicken sausages (sliced 1/4-inch thick), 1/4 cup thinly sliced basil, splash of red wine vinegar, garlic powder, red pepper flakes.
Day One – Dinner: Salsa chicken (from linked recipe), 1 tablespoon ghee, 2 sliced scallions, 3 minced garlic cloves, 1 bag cauliflower rice, salt, pepper, 2 big handfuls of spinach, juice of 1 lime, sliced cherry tomatoes, nut cheese, diced avocado, cilantro, green hot sauce.
Day Two – Breakfast: 1/2 pound ground sausage, 1 sliced bell pepper, 1 chopped zucchini, 2 big handfuls of spinach, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 2 cups tomato sauce, 4 eggs, salt, pepper.
Day Two – Lunch: 2 sweet potatoes, 2 tbsp water, 2 tsp ghee, salt, pepper, leftover salsa chicken, avocado, pickled jalapeño, hot sauce, nut cheese.
Day Two – Dinner: See linked recipe. Double the beef.
Day Three – Breakfast: 4 slices of bacon, 3 big handfuls of spinach, salt, pepper, 1 tablespoon ghee, 4 eggs, hot sauce.
Day Three – Lunch: 4 cups bite-sized broccoli florets, splash of water, leftover beef, 3 tablespoons coconut aminos, 1 tablespoon red (or rice) wine vinegar, 1 tablespoon compliant nut butter, 2 teaspoons fish sauce (optional), sriracha or hot sauce, chopped toasted cashews, fresh cilantro.
Day Three – Dinner: See linked recipe.
Day Four – Breakfast: 1 pound brussels sprouts (shredded), 1/2 pound ground sausage, 1 tablespoon water, 3/4 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/4 teaspoon freshly ground black pepper, tiny splash of red wine vinegar, 4 eggs, salt, pepper, chopped basil, green hot sauce.
Day Four – Lunch: 3 cans tuna, 1/3 to 1/2 cup mayo, 1/3 cup chopped dill pickles, 2 finely chopped celery stalks, 2 tablespoons dill pickle brine, 1 tablespoon yellow mustard, 3 tablespoons chopped dried fruit (like raisins or apricots), salt, pepper, garlic powder, 2 avocados, greens, Whole30 compliant vinaigrette or lemon juice, olive oil, salt, pepper.
Day Four – Dinner: See linked recipe. Double the cauliflower and chicken.
Day Five – Breakfast: Leftover cauliflower and fennel, big handful of spinach, 1 tablespoon ghee, 4 eggs, hot sauce, fresh herbs, nut cheese.
Day Five – Lunch: 1 large sweet potato (or two), 2 tbsp water, 1 1/2 tablespoons ghee, 1 teaspoon salt, 1/4 teaspoon black pepper, leftover chicken, leftover green sauce, chopped cilantro, cashews.
Day Five – Dinner: See linked recipe. Double the pork and mushroom mixture.
Day Six – Breakfast: See linked recipe.
Day Six – Lunch: 1 tbsp ghee, 1 (10 to 16 ounce) bag shredded green cabbage, leftover pork, 1 tbsp coconut aminos, 1 tbsp rice wine vinegar, 2 teaspoons fish sauce (optional), leftover Sriracha Almond Butter sauce.
Day Six – Dinner: See linked recipe.
Day Seven – Breakfast: Leftover frittata.
Day Seven – Lunch: Leftover tuna salad, 4 cups greens, 1 cup grapes, 1/3 cup chopped toasted nuts, leftover roasted or crunchy raw vegetables, juice of 1 lemon, 2 tablespoons olive oil, salt, pepper.
Day Seven – Dinner: Leftovers from Day Six.
Instructions
- DAY ONEBreakfast: Slow-Scrambled Eggs with Spinach and Bacon – Warm 2 teaspoons ghee in a non-stick skillet over medium-low heat. Crack in two eggs PER PERSON and stir with a spatula until combined. Season with salt and pepper. Continue stirring periodically until the eggs are cooked through, but still very wet looking. Tear up several big handfuls of spinach and add it in for the final 2 minutes of cooking. Cook bacon: line a plate with 2 paper towels. Place 1 or 2 pieces of bacon on top – depends on your appetite! Two more paper towels over the bacon. Microwave for 1 1/2 minutes. Keep cooking in 30 second intervals until crispy to your liking.Lunch: Chicken Sausage and Peppers – Warm 1 tablespoon oil in a large skillet over high heat. Add 1 large thinly sliced red onion (reserving about 1/4 cup for your burger salad tomorrow), 1 thinly sliced red bell pepper and 1 thinly sliced yellow pepper. Sautee for 3 to 4 minutes, until tender. Season with salt and pepper. Scooch peppers and onions the side and add a bit more oil to the empty part of the skillet. Add 2 to 4 (depending how many you want) 1/4-inch sliced chicken sausages and saute until browned. Stir in 1/4 cup thinly sliced basil, a splash of red wine vinegar, and a big pinch of salt, pepper, garlic powder, and red pepper flakes. Divide between two plates.Dinner: Salsa Chicken Burrito Bowls – Make the salsa chicken. Eat half of the chicken tonight in your taco bowls, save half for tomorrow’s lunch. To make a taco bowl: warm 1 tablespoon ghee in a large nonstick skillet over medium-high heat. Saute 2 sliced scallions and 3 minced garlic cloves for several minutes, until tender. Add 1 bag cauliflower rice and crank the heat up to high. Cook for 4 to 5 minutes, until tender, then season with salt and pepper to taste. Add 2 big handfuls of spinach and the juice of 1 lime at the very end and stir until wilted. Divide cauliflower rice between two bowls. Top with warm salsa chicken, sliced cherry tomatoes, some nut cheese, diced avocado, cilantro, green hot sauce, and whatever else looks good!
- DAY TWOBreakfast: Saucy Sausage Egg Skillet – Cook 1/2 pound ground sausage in a 12 inch skillet over high heat, breaking it up into as small of crumbles as possible. When there’s only a little bit of pink left, add 1 sliced bell pepper and 1 chopped zucchini and cook until softened, 6 to 8 minutes. If anything starts to burn, turn down the heat! Turn the heat down to medium and add 2 big handfuls of spinach and continue cooking until wilted. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Reduce heat to medium and stir in 2 cups tomato sauce until warmed through, a couple minutes. Now make 4 divots in the sauce and crack 4 eggs into the divots. Season the eggs with salt and pepper. Cover and cook for 5 to 6 minutes, until eggs are cooked to your liking.Lunch: Taco Stuffed Sweet Potatoes – Cut 2 sweet potatoes in half lengthwise. Place in a large heatproof bowl with 2 tbsp water. Cover with a a heatproof plate. Cook for 15 minutes or until completely fork tender. Add 1 tsp ghee to each potato half and season with salt and pepper. Smash/fluff it up, inside of the potato skin. Warm up all of the leftover salsa chicken and divide it between each sweet potato half. Top with avocado, pickled jalapeño, hot sauce, nut cheese, etc.Dinner: Burger Salad with Special Sauce – Double the beef and save half for lunch tomorrow.
- DAY THREEBreakfast: Crispy Fried Eggs and Bacon over Spinach – Chop up 4 slices of bacon into small pieces. Cook in a large nonstick skillet over medium-high heat until crispy. Transfer the crispy bacon to paper towels, leaving 1 tablespoon bacon grease behind. Add 3 big handfuls of spinach to the skillet along with a pinch of salt and pepper and cook until wilted, 1 to 2 minutes. Divide the spinach between two plates. Crank the heat up to high. Add 1 tablespoon ghee and crack in 4 eggs. They’ll all run together, but that’s ok. The whites should hiss and start to sizzle and crisp up immediately. Cook until the whites are cooked through and crispy around the edges and the yolks are done to your liking. Place two crispy eggs on top of the spinach on each plate. Divide the crispy bacon over top. Serve with hot sauce.Lunch: Beef and Broccoli Stir Fry – Add 4 cups bite-sized broccoli florets and a tiny splash of water to a large nonstick skillet over medium-high heat and cover for 2 to 3 minutes, or until the broccoli has turned dark green. Uncover and saute for about 2 more minutes, until broccoli is tender and all water has evaporated. Add leftover beef, 3 tablespoons coconut aminos, 1 tablespoon red (or rice) wine vinegar, 1 tablespoon compliant nut butter, 2 teaspoons fish sauce (if you already own it – it isn’t on the grocery list) and a splash of water. Add sriracha or any hot sauce if you like things spicy. Cook for another minute or so until everything is saucy, making sure that the nut butter gets broken down and saucy. Taste and adjust seasoning as needed. Top with chopped toasted cashews and fresh cilantro.Dinner: Blackened Fish Taco Bowls – The goal with this meal is to have zero leftovers – so adjust the recipe as needed to feed your crowd and achieve that.
- DAY FOURBreakfast: Sausage and Brussels Hash with Eggs – If you couldn’t find shredded brussels sprouts, throw 1 pound brussels in the food processor and pulse until shredded. Cook 1/2 pound ground sausage in a large skillet over medium-high heat until the pan has about 1 tablespoon of sausage grease in it. Add 1 pound shredded brussels sprouts and 1 tablespoon water and cook for 4 minutes, until tender. Season with 3/4 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/4 teaspoon freshly ground black pepper, and a tiny splash of red wine vinegar. Reduce heat to medium and, using a wooden spoon or a spatula, make 4 holes in the hash to reveal the bottom of the skillet. Crack an egg in each whole and season with salt and pepper. Cover the skillet with a lid (or use a baking sheet) and cook for 5 to 7 minutes, until eggs are cooked to your liking. Garnish with chopped basil and serve.Lunch: Tuna Salad Stuffed Avocado – Tuna salad: 3 cans tuna + 1/3 to 1/2 cup mayo (depending on how ya like it!) + 1/3 cup chopped dill pickles + 2 finely chopped celery stalks + 2 tablespoons dill pickle brine + 1 tablespoon yellow mustard. Add about 3 tablespoons chopped dried fruit like raisins, or dried apricots if you like it! Stir to combine. Season to taste with salt, pepper, and garlic powder. Cut two avocados in half. Peel off the skins. Serve half of the tuna salad stuffed into the avocado halves. Save the second half for lunch on Sunday. Serve over your choice of greens that are dressed with a Whole30 compliant vinaigrette or just lemon juice, olive oil, salt and pepper.Dinner: Sheet-Pan Roasted Chicken, Cauliflower, and Fennel with Green Sauce – Double the cauliflower and chicken for breakfast and lunch tomorrow.
- DAY FIVEBreakfast: Cauliflower and Fennel with Fried Eggs – In a large nonstick skillet, warm up some leftover cauliflower and fennel from last night. Add a big handful of spinach and wilt that in. Transfer to two plates and wipe the skillet out. Add 1 tablespoon ghee and fry four eggs over medium heat until cooked to your liking. Serve eggs over cauliflower with hot sauce and fresh herbs (and nut cheese if you’re into it) over top.Lunch: Chicken with Mashed Sweet Potatoes and Green Sauce – Peel 1 large sweet potato (or two if you’re extra hungry!) and cut into 1/2-inch circles. Place in a large heatproof bowl with 2 tbsp water. Cover with a heatproof plate. Microwave for 12 minutes or until completely tender – zero resistance! Drain all liquid out of the bowl. Mash the sweet potatoes thoroughly with 1 1/2 tablespoons ghee, 1 teaspoon salt, and 1/4 teaspoon black pepper. Adjust seasoning to taste. Divide mashed sweet potatoes between two plates. Top with sliced leftover chicken from last night. Drizzle with leftover green sauce from last night and top with a sprinkle of chopped cilantro and cashews for some crunch and healthy fats.Dinner: Crispy Pork Lettuce Wraps – Double the pork and mushroom mixture for lunch tomorrow!
- DAY SIXBreakfast: Chicken Sausage and Spinach Frittata – Eat half today, half tomorrow.Lunch: Crispy Pork and Cabbage – Warm 1 tbsp ghee in a large nonstick skillet over high heat. Add 1 (10 to 16 ounce) bag shredded green cabbage and cook until slightly wilted. Add the leftover pork from last night, 1 tbsp coconut aminos, 1 tbsp rice wine vinegar, and 2 teaspoons fish sauce (if you have it). Adjust seasonings to taste. Drizzle leftover Sriracha Almond Butter sauce over top if you’ve got any left from last night.Dinner: Thai Turkey Curry Meatballs with Kale – This should make enough for dinner tomorrow too. If you think your crew is going to eat it all in one night, double it!
- DAY SEVENBreakfast: Chicken Sausage and Kale Frittata – Enjoy the second half of the frittata that you cooked yesterday.Lunch: Chopped Tuna Salad – Throw the leftover tuna salad from Thursday into a large bowl with 4 cups greens, 1 cup grapes, 1/3 cup chopped toasted nuts, and any other leftover roasted or crunchy raw vegetables. Add the juice of 1 lemon and 2 tablespoons olive oil. Season with salt and pepper. Use a fork and a large chef’s knife to finely chop the salad, like a chopped style salad.Dinner: Thai Turkey Curry Meatballs with Kale – Leftovers from last night. If you don’t have a lot left, supplement by roasting some sweet potatoes and adding that to the curry mixture.
Notes
- Nutrition information not provided for individual meals.
Leave a Reply