Well, my #JanuaryWhole30 has come to an end. I always feel so much better when I’m not consuming grains, sugar or dairy but the FIRST thing I want after Whole30 is a cupcake or something sweet. It’s oddly weird but once I have it, then it’s time to go right back to Whole30 again. So, now that I’ve had my cupcake…. well, it was actually an eclair dessert (click the link for recipe… you won’t regret it), it’s time for that madness to stop. Here’s this week’s meal plan, which is back on the Whole30 track again.
Friday, 2-3: Fiesta Breakfast Casserole (this is my first time making this….. I’ll update later), Sliced Tomatoes with Olive Oil + Fruit
Saturday, 2-4: Salmon & Veggies en Papillote (simply put, it’s salmon cooked in a paper wrapper – parchment, in my case) *I’m using grape tomatoes and asparagus for my veggies + lemon zest
Sunday, 2-5: Whole 30/Paleo Whole Roasted Lemon Pepper Chicken (drizzle entire chicken with olive oil, salt & lemon pepper then cook according to package directions), Steamed broccoli with lemon & garlic, Steamed Carrots + Fruit (Garlic sticks for my boys)
Tuesday, 2-7: 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, Salad
Wednesday, 2-8: “Cream” of Broccoli Soup (this is a new recipe for me, will update on result), Sautéed chicken (Heat olive oil in a skillet. Add salt & pepper to chicken (I like to add lemon zest too). Sear chicken in pan for about 7 minutes on each side, until done or reaching 165 degrees.)