Monday: “Spaghetti”: Cut spaghetti squash in half and place face down on a cookie sheet. Bake at 425 for 20-25 minutes. When you can poke a fork in it and it goes through easily, its done. Let cool, then scrape out the “pasta” with a fork. For the sauce, I usually use a ready-made bottled sauce (but you can make your own, if you wish). Be sure to check the label! You’d be shocked at how many add lots of sugar to the sauce. I like the “Monte Bene” brand, either the tomato basil or spicy marinara are my faves. So, brown 2 lbs grass-fed ground beef, and then add the sauce to it. Then just top the pasta with the sauce. Very quick and easy dinner.
Tuesday: Burgers: Same as last week. Everyone loves these at my house!
Wednesday: Taco Salad: Refer to last week’s menu…We did not end up eating this last week as planned, because we ended up having leftovers on Friday night, so we added it in this week.
Thursday: Chicken and “Plant Goddess” Kale Salad: I cook my chicken breasts simply in ghee or coconut oil with salt and pepper. For the Kale Salad, I am trying this recipe this week. First time I have made this, it sounds really good, and has lots of veggies in it.
Friday: Fajitas: Same as last week, again. Not getting too adventurous on you, yet 😉
If you are doing Whole 30, what are you looking forward to cooking/eating this week?