My Whole25 starts on Monday, so I'll let you guess what I'm doing this weekend...
I can't say that stuffing my face with crap beforehand is a good choice, but I would be lying if I said I was eating healthy to prepare. Well... some preparation is better than nothing, right?! During my first Whole30, I didn't do any meal planning and I have no idea how I survived.
I honestly don't usually feel very hungry in the morning, so breakfast throughout my Whole25 will be coffee, tea, some fruit, maybe some hard boiled eggs, leftovers, or Larabars (only some of which are compliant, so read those labels!)
- Lunch: I didn't have a chance to hit the grocery store before our weekend away and my coworkers are planning a lunch out at one of their favorite local restaurants, so unfortunately I'm starting my Whole25 with a meal that may not be 100% compliant (yeah, I know... fail!). We're headed to a Thai restaurant, so I believe my meal will be compliant aside from possible non compliant oils/soy/sugar
- Dinner: After heading to the grocery store to seriously stock up, I'll be putting Dave to work grilling this Spanish Chicken & (Cauliflower) Rice dish in a foil pack, while I cook up a Southwestern Frittata and roast multiple pans of veggies to have for the rest of the week including: broccoli, cauliflower, carrots, sweet potatoes, onions, peppers
- Lunch: Leftover Spanish Chicken & (Cauliflower) Rice
- Dinner: I have a meeting so I'll be eating leftover Southwestern Frittata and roasted veggies, but I plan on cooking this Slow Cooker Italian Pork Roast for Dave and leftovers for the week. I love it because you can eat it as is or if you get bored, change it up with some Franks Red Hot or compliant bbq sauce, or even add some Mexican spices, onions and peppers and violà you have fajitas!
- Lunch: Leftover Slow Cooker Italian Pork Roast and roasted veggies
- Dinner: I'll be attending a BBQ at a friends house, so I'll be eating whatever meat is served with a Paleo side I'm going to bring, I'm leaning towards prosciutto wrapped asparagus
- Lunch: Leftover Southwestern Frittata and roasted veggies
- Dinner: Leftover Slow Cooker Italian Pork Roast with a side salad
- Lunch: Whatever leftovers we have left!
- Dinner: Blue Ribbon Country Captain Chicken from Well Fed with roasted brussel sprouts
- Brunch: Veggie egg scramble
- Lunner: We'll be at a graduation party, so I plan on eating whatever meat is served with a Paleo side I'm going to bring and honestly I think I'm going to bring the prosciutto wrapped asparagus to this party too because it will be so easy to just double the quantity from Wednesday
- Brunch: Leftover Blue Ribbon Country Captain Chicken with brussel sprouts
- Dinner: We'll be having some family over to help with some housework so I think I'll be throwing this Crock Pot Beef Stew together to have something that will cook itself while we're working
As you can see, I plan on cooking a lot at once and then utilizing the leftovers for future meals. I'm a huge fan of this method, Whole30 or not. I learned it from my momma :) I'm also trying to keep it pretty simple this week. I really don't mind eating the same thing for a few days in a row and both Dave and I have lot going on, so we really won't have any time to cook Tuesday, Wednesday, or Thursday. I know we don't have plans for Friday, so I'm looking forward to staying home and cooking a more involved meal. Get it in when you can!
Are you enjoying some treats over the holiday weekend?