Well, this sickness is still hanging around at my house! It seems like every winter we have a solid cold that will just not let go. We eat super healthy during those months, too, so I don’t understand why my immune system is so dang terrible. Anyhow, I’m continuing on with Whole 30 meals for January (no complex carbs, dairy or sugar). My skin is so much healthier, my hair grows like crazy and I feel much better also (besides this ever-lingering virus). So, with Whole 30 still in mind, here’s this week’s meal plan:
Thursday, 1-19: Chimichurri Chicken Wings with Whole 30 Ranch Dressing (We like these so much, we’re having them TWICE this week!), Salad + Fruit
Friday, 1-20: Turkey Meatballs with Marinara served over spiralized zucchini + Fruit (Meatball sub with cheese for my boys)
Sunday, 1-22: Whole Roasted Lemon Pepper Chicken (pat chicken dry and let it sit out for 30 minutes then drizzle entire chicken with olive oil, salt & TONS of lemon pepper then cook according to package directions) + Steamed broccoli with lemon & garlic & Fruit (Garlic sticks for my boys)
** No Fuss Salmon Cakes recipe comes from the book that started my Whole 30 journey “It Starts With Food” by Dallas & Melissa Hartwig (page 280).
Wednesday, 1-25: Chimichurri Chicken Wings with Whole 30 Ranch Dressing, Salad + Fruit