photo-12Wow,  I can’t believe Week 3 is already here!  I’m a little late in posting this, but here is this week’s dinner menu…

Monday:  Chocolate Chili:  Recipe from The Clothes Make the Girl.  Ok, I made this tonight for the first time, and it is amazing.  I would have never thought to add cocoa powder as a spice.  Next time I am making a double batch!  You have to try it!  It is so flavorful.

Tuesday:  Red Curry with Chicken & Veggies:  Repeat from Week 1.   I use the curry recipe from “It Starts With Food”, here is how I make it

Wednesday:  Meatloaf with Roasted Veggies:  Using meatloaf recipe from Everyday Paleo again.  Why mess with a good thing?

Thursday:  Stuffed Salmon and Green Salad:  Preheat oven to 425.  For the salmon, I slit the fillets two thirds of the way to make room for stuffing.  Then I combine fresh spinach, tomatoes (sundried or chopped fresh), homemade pesto, and pine nuts in a bowl.  If you can find a ready made, compliant pesto sauce you can use that instead of making your own.  Just read the label to make sure.  (For the pesto, I just blend a couple tablespoons of extra virgin olive oil, about a cup fresh basil, and a little garlic in a food chopper. I sort of wing it on this!)  Add a couple spoonfuls of the mixture inside each fillet.  Place in a glass baking dish or pan.  Bake for 8-10 minutes.  Add your favorite green salad on the side.  I love to either make my own dressing or use Tessemae’s dressings.  They are delicious, and most are Whole 30 approved.

Friday:  Chicken with Baked Sweet Potatoes and Asparagus:  Pretty basic.  I cook my chicken breasts in coconut oil with salt and pepper.  Rub a little olive oil on potatoes, pierce several times with fork, and bake in oven on 400 for about 40 minutes, or until tender.  I like to open mine up, and smash with a little coconut milk and cinnamon.  Toss asparagus with a little olive oil, salt, and pepper, then roast in the oven for 10-15 minutes.



Welcome! Loubies and Lulu is a Dallas-based fitness, fashion, and healthy lifestyle blog by Andrea Overturf.

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