To say September has flown by is an understatement! I know everyone is busy, and I feel repetitive saying we are. But, I’ve come to realize having coping strategies for busy times is very important! Regardless of what happens during these periods, ultimately it is a choice to make more healthy or less healthy decisions. Either way, a decision has to be made…
Going the healthy route really doesn’t have to be that hard! It requires a little effort, yes, but once you have a simple game plan you’re set! The effort you put in pays off in feeling your best in stressful times and being more able to handle what comes your way. So. Worth. It. All that to say, I’m thankful the Whole30 has kept us going this month…literally!
Day 30 for us is Wednesday, October 4th. So, we’re going forward with a Whole30 menu this week to finish, and then to begin our reintroduction.
I can’t emphasize enough how vital it is to do the reintroduction as outlined in the book and guidelines. Whether its your first time or your 10th time, there’s always something to learn. I will dive into this in another post, but speaking for myself each time is different, with victories that range from subtle to obvious! (Check out this helpful explanation of reintroduction video from Melissa Hartwig!)
On to this week’s menu…nothing new, and not mad about it! I hope I’ve been able to convey you can do the Whole30 by just stocking your kitchen with simple, delicious components for “throw together” meals. Kept the pot roast recipe in the line up because we didn’t get around to it last week…
Sunday: Meal Prep
Our prep plan for the week…it’s working for us, so why change it?!
- Easy Breakfast Casserole with Green Chile: Love this because it has all the components of a Whole30 breakfast, plenty of protein, healthy fat, and veggies! I follow the recipe as written but add chopped hatch green chile…yum!
- Chicken Breasts or Thighs: Cooked in a little ghee in a sauté pan, seasoned with salt and pepper.
- 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, bake at 425-450 for 20-25 minutes, tossed with avocado oil, salt, pepper, cumin, and paprika.
- Roasted Mini Creamer Potatoes: These are perfect as a side or for throwing into a greek or nicoise salad! Slice in half, toss with avocado oil, sprinkle with salt and pepper. Bake at 450 for 20-25 minutes.
- Hard Boiled Eggs: I swear by this method, for hb eggs with shells that peel off easily.
- Whole30 Mayo (for tuna and chicken protein salads for lunch), with my immersion blender! The store bought versions are great, but homemade actually is simple to make, fast…and cheaper, too! If purchasing, I like Primal Kitchen Mayo.
- Whole30 Ranch A family favorite…everyone loves this! It’s so flavorful!
September Whole30 Week Five Dinner Menu
Monday: Chicken Thighs, Green Salad with Veggies and Ranch, Sweet Potatoes (all from prep day!)
Tuesday: Buffalo Chicken Casserole (again, per Marisa’s request!)
If you love spicy buffalo chicken flavor, you’ve got to try this…it’s amazing and filled with protein and vegetables!
Wednesday: Whole30 Pot Roast with Carrots, Onion, Celery and Potatoes (in slow cooker)
Day 30…woohoo!! And, we finally got a taste of fall this week. Time for pot roasts and chili! This is a satisfying meal that also provides plenty of leftovers…looking forward to trying this recipe from The Defined Dish!
Thursday & Friday: Recipe Remix (a.k.a leftovers) or Dining Out
Thanks for stopping by! Have a wonderful week!
Photo: Stephanie Drenka