My husband and I did Whole 30 last January and it was such a great way to kick off the new year. December is definitely a time for overindulgence and Whole 30 is such a great way to kick the serious sugar habit I always pick up around the holidays. Last year the habits we learned during Whole 30 stuck with us for most of the year, but as the year came to an end all of our good habits kinda fell by the wayside, so we figured the perfect way to start off the New Year was with a hard reset!
I know there are a ton of posts on Whole 30 prep, “What I Ate,” etc all over Pinterest and the different Whole 30 oriented blogs. I love planning out our meals for the week and seeing how other people handle planning and prepping for the week, so I thought I would share what I did to prepare for the first week. I always plan what will be eating on weekdays(with a little room for movement, of course) because I HATE having to go to the grocery store on my way home from work or realizing we forgot to take something out of the freezer. I try to get as much done on Sunday as possible, so it’s easier to throw meals together after work throughout the week. So without further ado, our Whole 30 Week One Sunday prep.
Here’s the menu for Week One:
Sunday: Flank Steak with Chimichurri and Broiled Zucchini with Cherry Tomatoes
Monday: Chicken Spaghetti
Tuesday: Pork Tenderloin with Broiled Eggplant and Cherry Tomatoes
Wednesday: Aidell’s Apple Chicken Sausages with Caramelized Onion and Sweet Potato Mash
Thursday: Fajita-ish bowls with the leftover sweet potato mash, caramelized onions, and chicken + sauteed bell pepper and guacamole
Friday: TBD – see what we’re in the mood for as the week comes to a close, or use this as a “clear the fridge” mod podge kinda day.
Saturday: Stop at the fish market and see what catches our eye
Lunches: Chili, salad, or leftovers
Things I Prepped:
Baked chicken breasts – to be thrown on salads, eaten with veggies, and used as a part of meals on Monday and Thursday
Homemade Larabars-Coconut Cashew and Pecan
Roasted Spaghetti Squash for Chicken Spaghetti
Mushroom sauce for Chicken Spaghetti
Egg Casserole with ground pork and whatever veggies are on hand-reheat for breakfast everyday
Hardboiled Eggs-perfect for snacking, putting on salads, and so much more!
Sliced Bell Peppers-for salads, snacking, and cooking
Crockpot Sweet Potato Turkey Chili-for my lunches
Flank Steak for Sunday dinner-freeze extra Chimichurri, it thaws out very well!
It makes life SO much easier to prepare as much as possible in advance so you’re not stuck in the kitchen on weeknights. If it’s something that freezes well, make extra for next time, too!
And the closest I’ll get to a Margarita until February: