Breakfast
Oatless Oatmeal With Zucchini – feeling like I need to spice up my breakfasts a little bit so going to give this recipe a try this week.
Lunch
Whole30 Chinese Chicken Salad – I’ll replace the almonds with Go Raw Sprouted Sunflower Seeds since I’m allergic to nuts.
Dinner
Monday: Zucchini Noodles with Meat Sauce – You can spiralize the noodles yourself with a tool like mine, or most grocery stores sell them already spiraled if you want to save time and don’t mind spending a little extra. Once the noodles are spiraled, simply toss them in a little olive oil over medium-high heat for about 2 minutes or until they’ve reached desired tenderness. I keep the meat sauce super simple: brown 1 lb of either organic ground turkey or grass fed beef in a skillet. Once it’s cooked all the way through, pour in a jar of Whole30 compliant marinara sauce like this one or this one or make your own from scratch like this one here.
Tuesday: Chorizo Burrito Bowls
Wednesday: Whole30 Tuscan Chicken Spaghetti Squash – this is one of my favorite recipes!
Thursday: Breakfast Fried Cauliflower Rice
Friday: Whole30 Meatless Buffalo Burgers – will serve alongside a spinach salad with veggies.
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