Menu Plan: January 6th

Let the January Whole30 commence! Per a few suggestions from an Instagram story poll, many of you wanted some lunch ideas, as well. I have been sure to include something quick that you can either make ahead, and prepare/reheat within minutes. One of the sure fire ways to rock your Whole30, is to cook once, and eat twice. You can even double batch cook your protiens, only seasoning half, so you can season later for a different meal.

This week’s adventure food: Mushrooms from Friday Take-Out Beef and Broccoli

Monday:

Lunch: Rotisserie Chicken Salad served over mixed and micro greens

Dinner: Instant Pot Chicken Pot Pie Soup by 40 Aprons served with a house salad and dinner rolls (skip if Whole30)

Tuesday:

Lunch: Shredded Brussels sprouts and Bilinski’s mild Italian sausage sautéed in ghee, with sliced avocado in the side. I purchase mine at Whole Foods, but you can locate the spot nearest you, here

Dinner: Foolproof Salmon served with roasted potatoes and sprouts

Wednesday:

Lunch: Breakfast hamburgers, mixed greens, fruit and avocado. I use the Breakfast Hamburger recipe from Danielle Walker’s Eat What you Love cookbook.

Dinner: Sloppy Janes by the Defined Dish served with baked sweet potato and brioche buns (skip if Whole30) and steamed broccoli

Thursday:

Lunch: Chicken Salad over mixed greens or leftovers

Dinner: Paleo (Whole30) Shepherd’s Pot Pie by the Paleo Running Momma served with a house salad

Take-Out Friday:

Lunch: BLT lettuce wraps- with pickled onions or leftovers. Using large romaine lettuce leaves with a smear of compliant mayo, top with tomato and compliant bacon.

Dinner: Healthy Beef and Broccoli (Whole30) by the Wooden Skillet served with cauliflower rice