September Whole30 Week One Menu + Prep

Hope y’all are enjoying the long weekend! As I mentioned in my last post, we’re starting our September Whole30 reset on Tuesday. If you’re still on the fence about doing it this month, I encourage you to jump in and join us…there’s still time to get a plan in place!

I’m simplifying our dinner menu this time, with busy schedules in mind…

We’ve found that a big prep at the beginning of the week and light cooking during the week works best for us and is less stressful. Figure out what works, and do what’s best for you. Think delicious basics, prepped and ready to go with the occasional take out or restaurant meal…easy, breezy!

Sunday/Monday: Meal Prep

I’m enlisting Ryan’s help and planning to do a little prep on Sunday and Monday while we’re home. Makes prep go by faster and means there’s someone to help with the dishes, too! Here’s what we’re prepping for the week…plenty of things we can use for quickly assembling delicious meals!

Chicken Breasts or Thighs, cooked in a little ghee in a sauté pan, seasoned with salt and pepper.
Whole30 Mayo (for tuna and chicken protein salads for lunch) and Ranch, with my immersion blender! You can buy these, but homemade actually is very fast and cheaper, too!
Tip for Roasting Veggies: For best results, don’t crowd them on the baking sheet or they will be steamed instead of roasty.
Roasted Broccoli and Asparagus, baked at 425 for 20 minutes tossed with avocado oil, minced garlic, salt, and pepper.
Roasted Sweet Potatoes, Cut into wedges or cubes, baked at 425 for 20-25 minutes, tossed with avocado oil, salt, pepper, cumin, and paprika. I like to use the broil function during the last 5 minutes to get them a little crispy!
Roasted Rosemary Potatoes, Quartered and baked at 425 for 20-25 minutes, tossed with avocado oil, salt, pepper, and rosemary. Use the broil function during the last 5 minutes to get them a little crispy!
Roasted Bell Peppers, Onions, and Mushrooms, To use as a side or incorporate into egg dishes in the morning. Slice and toss in avocado oil or ghee. Season with salt and pepper and bake in oven at 425 for 20 minutes or desired tenderness.
Hard Boiled Eggs, I discovered the best method, for hb eggs with shells that peel off easily. Its so annoying to peel eggs when the shell is still stuck to the egg and comes off in tiny pieces, taking parts of the egg with it…hate that!
Taco Meat, for our Build Your Own Burrito Bowls. Super easy. Melt a bit of ghee in saucepan and sauté chopped up onion and red bell pepper just until softened. Add 2lbs of ground beef seasoned with a little salt and chili powder and cook until browned.

September Whole30 Week One Dinner Menu

Tuesday: Zoodles and Meatballs

Fact: I chose this recipe based on how easy it sounded! I’ll also make extra meatballs to have throughout the week with other meals. I will also purchase a Whole30 compliant marinara sauce to go with it, such as Rao’s or Cucina Antica. Both have options, be sure to double check ingredients though!

Wednesday: Chicken, Sweet Potatoes, and Green Salad

Using the items we meal prepped, served with Ranch Dressing.

Thursday: Recipe Remix (a.k.a. leftovers)

Thursday is our busiest night, activity-wise. I know I won’t have time to cook but there will be plenty in the fridge to choose from!

Friday: Burrito Bowls with Cauliflower Rice or Salad

Another fast and easy meal everyone in the family loves! Use cauli rice as the base (make your own or buy it frozen). Also love this cilantro lime version. followed by seasoned taco meat and plenty of peppers and onions, topped with salsa and guacamole… Or, serve over shredded iceberg or romaine lettuce.

Saturday: Recipe Remix (a.k.a clear the fridge before grocery shopping!)

Oh, one more thing!! Did you happen to see the Whole30 Calendar that was sent out in the Wholesome newsletter? It’s a cool visual that follows the Whole3o Timeline…check it out!