Wow….. December is here! I hope that you had a nice, safe Thanksgiving holiday. My family did not travel this year so we just stayed in our little town and had us a huge, festive holiday meal. We were all thankful for the meal and for each other. We need to remember to be thankful for each other daily, not just during a holiday.
I’m personally glad to get back on track with eating better. Most of the meals I’ve incorporated into this week’s meal plan are ones that I’ve had before and we all enjoy. Here is this week’s plan:
Thursday, 12-1: Whole 30 Crock Pot Beef Roast (cook with 1 quartered onion, 1 tsp. minced garlic & 1/2 cup beef broth on low for 10 hours), Steamed Carrots with Garlic & Thyme + Fruit Salad
Friday, 12-2: Whole 30/Paleo Chicken Stir Fry **I’m adding shredded carrots & water chestnuts to my stir fry also** (Cauliflower/Sweet Potato “rice” for me and white rice for my son)
** 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).
Sunday, 12-4: Whole 30/Paleo Bunless Burgers topped with Sautéed Red Onion & Avocado Slices, Baked Sweet Potatoes with Clarified Butter (burger bun & baked fries for my boys)
Wednesday, 12-7: Whole 30 Lemon Pepper Whole Roasted Chicken (drizzle entire chicken with olive oil, salt & lemon pepper then cook according to package directions), Steamed Green Beans with Garlic & Lemon, Baby Potatoes with Clarified Butter