The January Whole30 has been really great timing for us! When we’re in a busy season, having a plan in place for eating healthy actually makes life easier, despite having to do a little prep work. Less to think about and we’re fueling our bodies with nutrient dense foods to keep our energy up!
This past week was kinda hectic for our family and dinner time didn’t go exactly as planned. We did stay on track with our Whole30 though! I’m sharing this with you to remind you that despite best laid plans, things change and that’s ok…gotta roll with the punches!
We had activities/events almost every evening, and Ryan was out of town part of the week. That being said, I didn’t make all of the meals on last week’s menu. A couple of times, we just reheated leftovers or put meals together with whatever was fastest to prepare. So…I rearranged and moved a few things to this week’s line up! We’re actually starting the week with leftovers of things I made over the weekend (yummy Red Curry!) and doing a mini meal prep today!
Sunday: Red Curry with Chicken and Vegetables (leftovers)
This is healthy comfort food! Love the flavors in this dish and it’s super easy to make…I usually add red bell pepper and a little more of the Red Curry paste to make it even more flavorful!
Monday: Steak Fajitas with Peppers and Mushrooms, Cauli Rice, Guacamole, and Salsa
Didn’t get to make fajitas last week, so we’re having them this week! Serving them with plain Cauli Rice, but also love this recipe for Cilantro Lime Cauli Rice.
For fajitas:
- Grill flank steak (over the stove or on the grill) seasoned with spices (I use Morton and Bassett Chili Powder blend) and salt and pepper.
- Slice against the grain, and add in the sliced red bell pepper and sliced mushrooms to the pan when it is almost cooked through.
- Serve with the rice, salsa, and guacamole (homemade or store bought). I make my own guacamole with lime juice, chopped tomatoes, onion, cilantro, garlic powder, salt, and pepper…
Tuesday: Almost 5 Ingredient Pizza Spaghetti Pie
Another awesome casserole from Juli at paleOMG…super simple to make, and delicious! I usually add mushrooms and peppers or black olives.
Wednesday: Green Chile Stew with Pork
Growing up in New Mexico, Green Chile Stew has always been a favorite! Trying this recipe this week, using Bueno Autumn Roast Hatch Green Chile (frozen) for extra kick.
Thursday: Chicken Tenders, Green Salad, and Sweet Potato Wedges
I found this awesome baked chicken tender recipe a few years ago, and it remains a favorite in our house! My kids say the flavor reminds them of Chick Fil A nuggets, which they love…serving with a green salad and dump ranch or Tessemae’s Balsamic and oven baked sweet potato wedges.
One thing I’ve really enjoyed this time around is the Whole30 community locally and with you all online, of course! I had the opportunity to share my Whole30 experience at a workshop with a wonderful group from Pure Barre Addison this past Saturday. I loved it!
And…the Whole30 Dallas Facebook group I set up is growing and thriving! Members are posting their progress along with recipes, photos, and questions. It’s been awesome to connect with y’all this way. Please request to join the group if you haven’t already (you don’t have to be local to join). And, be sure to check out my instagram story! I’ve been posting my meals and tips there pretty regularly…
Thanks for stopping by! Have a great day!
