Here is our menu for family dinners for the first week of Whole 30. These meals have become favorites in our house! The kids eat them as well, with little to no substitutions. I find I can be more creative with breakfast and lunch, but I like to have dinners planned to keep me somewhat organized. Also, sometimes the kids eat differently than I do at those meals. For breakfast, I pretty much eat the same standard meal…yes, I am one of those people who doesn’t mind that (and, I happen to love eggs)! More details about the meals listed…Some of these recipes I’ve shared before, but here they are again.
My Basic Breakfast: 2 or 3 scrambled eggs, half an avocado sliced, handful of cherry tomatoes, whatever green veggie is leftover from dinner
Monday: Burgers: Top with mustard, tomato and avocado slices and then wrap in iceberg or romaine leaves. Sweet potato fries: Slice close to matchstick thin and toss with coconut oil. Sprinkle with salt and pepper (and a little chili powder, if you want spicy). Bake at 425 for 20-25 mins, check halfway to flip.
Tuesday: Red Curry with Chicken and Veggies: I use the curry recipe from “It Starts With Food”, here is how I make it…I make a big batch so we have leftovers for lunch.
Wednesday: Fajitas: Grill flank steak seasoned with spices and salt. Slice against the grain, and add in the sliced red bell pepper and sliced mushrooms when it is almost cooked through. We serve the meat and veggies with the rice on the side, but sometimes we serve over lettuce as a salad and use salsa as dressing. Click here for PaleOMG’s recipe for Cauliflower Rice. I make my guacamole with lime, chopped tomatoes, onion, garlic, salt, and pepper.
Thursday: Meatloaf: I use Everyday Paleo’s recipe. We all love it! For the brussels sprouts, I cook 5-6 pieces of bacon, take it out of the pan, and crumble. Then I add the quartered brussels to the pan (with bacon grease), and toss with salt and pepper. Add the bacon back into the mix. Transfer to a cookie sheet, bake on 375 for 10-15 minutes, checking to flip them over. I cook on convection setting and they come out roasty, with some of the leaves are slightly crisp. Sometimes I add carrots, too.
Friday: Taco Salad: Sauté diced onion and red bell pepper in a little ghee or coconut oil. Add in 2 lbs grass-fed ground beef, season with salt, pepper, and chili powder and cook. We like to serve a couple of scoops of this on a bed of shredded iceberg or other greens, and top with salsa and guacamole or sliced avocado.
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